Not sure what to make for dinner? If you have a farmers’ market nearby, drop in and get inspired. That’s what happened to me on Saturday. Mr. S asked what’s for dinner and I said I wasn’t sure and hoped the market would be my source of inspiration. Root vegetables seemed to be everywhere from the different stalls. Some had packages containing carrots, potatoes, cabbage and turnip and were selling them as ingredients for a boiled dinner or what I call corned beef and cabbage. I picked up my root vegetables from different vendors and the corned beef from Meadowbrook Meat Market. Corned beef (the term corn refers to the coarse grains of salt used for curing) is the salting of the meat which is then submerged in a brine, refrigerated for 10 days, drained, rinsed off and placed in a large pot of water with root vegetables. Continue Reading →
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John and I are the outdoorsy-type. We get out as much as possible even when conditions tell us we should stay in. Provided the temperatures don’t fall below -12c (10f), we’re happy to take our brisk, 40 minute walk around our neighborhood. The city of Dartmouth is known as the ‘city of lakes’ and for good reason – there are 19 of them! There are parks and natural trails that allow us to take in the scenery of these gorgeous lakes. If you follow me on Instagram, or Twitter, you’ll have seen some of these scenic lake-shot photos. Walking is our workout for the day and afterwards I find myself craving veggie based dishes more so than meat – go figure! I suppose that is a good thing otherwise we could be looking very prosperous…a Chinese way of saying you’re overweight! Coleslaw has been around since the 18th century. It’s usually dressed with mayonnaise or buttermilk but this recipe removes the heavy calories and is replaced with a light, Asian-infused dressing.
adapted from River Cottage Veg
small green cabbage, thinly sliced
2 carrots, peeled and grated
handful coriander (cilantro), roughly chopped
1 clove garlic, minced
1 teaspoon ginger, grated
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons olive oil
1) Place cabbage and carrots in a bowl and toss to combine.
2) Whisk all dressing ingredients.
3) Pour dressing over slaw, toss to combine and let marinate for at least 10 minutes before serving. Top with chopped coriander.
The Culinary Chase’s Note: Whenever sesame oil and soy sauce are used I am pleasantly reminded of our time spent in Asia. For added crunch and texture, toss in a chopped up Granny Smith apple. Enjoy!
Warmer weather brings out all our favorite recipes for barbecues, family picnics and when it gets too darn hot to cook in the kitchen! Everyone has their favorite coleslaw recipe that perhaps their mom or grandmother used but this one, for me, takes the blue ribbon at a state fair hands down! Coleslaw gets its origins from the Dutch – koosla (from kool cabbage and sla salad). Cabbage is an excellent source of vitamin C and a good source of vitamin A. For more information on the health benefits of cabbage, click here.
inspired by Charred & Scruffed
green cabbage, thinly sliced (about 6 handfuls)
1 yellow bell pepper, thinly sliced
2 tablespoons sugar
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup rice vinegar
1 tablespoon caraway seeds, toasted in a small skillet and finely ground
sea salt and freshly ground black pepper
2 Granny Smith apples, halved, cored, and cut into julienne (skin left on)
1 red chili pepper, thinly sliced (remove seeds and membrane)
1/2 cup fresh dill, coarsely chopped
1/4 cup chopped fresh parsley
Combine cabbage and bell pepper in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes. For the dressing, combine all the ingredients until smooth. Don’t worry if there are a few lumps as this will break up later on. Add the apples, chili pepper, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.
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