Colorful Slaw with a Kick

We have been trying to add more vegetables to our diet to help us stay healthy as we enter our "old age". I have never been a cabbage fan, but I am learning that it is a very versatile and delicious vegetable when cooked correctly. I am not a cole slaw fan and I always disliked cabbage soup as a kid. Guess I am growing up.

My husband loves this salad--he can't get enough. Hope you like it too.

Colorful Slaw with a Kick

Ingredients:
1 medium head of cabbage, shredded
(you could use half a head of green and half a head of purple for great color)
2 carrots, shredded
1 red onion, thinly sliced
1 half cup chopped fresh cilantro

Dressing:
1/2 cup light olive oil
1/3 cup lime juice
1/2 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon (or to taste) hot pepper sauce (I use Franks)
Salt and pepper to taste

In a large bowl combine vegetables. In a small bowl mix together the dressing ingredients. Toss dressing over vegetables until evenly coated. Let stand an hour before serving. My husband says it tastes the best after 3 days--if it lasts that long.

Roof Restaurant recipe for Stuffed Portobello Mushrooms

Saw this today and it looked really good. the link to the video is at the bottom.

April 19th, 2011 @ 6:40am

By ksl.com

SALT LAKE CITY -- The old Hotel Utah, now known as the Joseph Smith Memorial Building, is marking its 100th anniversary. To celebrate, some of the best chefs there are sharing some secret recipes.

Chef Don Sanchez from the Roof Restaurant cooks up some Stuffed Portobello Mushrooms.

Stuffed Portobello Mushrooms

Ingredients:

1/2 c. diced red onion
1 clove garlic, minced
1/4 c. unsalted butter
1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. diced eggplant
1/4 c. diced Roma tomatoes
1/4 c. tomato puree
Salt & pepper to taste
6 Portobello mushrooms
2 Tbsp. olive oil
1/4 c. Asiago cheese

Directions:

Sauté onion and garlic in the butter until onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but don't let it cook too long. Add the Roma tomatoes and the tomato puree. Adjust the flavor with salt and pepper. Remove from heat and set aside.

Remove the stem and ribs from the Portobello mushrooms and lightly brush with olive oil. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with Asiago cheese. Bake in a 350 degree oven for 12-15 minutes or until the cheese become golden brown.

This dish is best served with a zesty marinara sauce.

http://www.ksl.com/?nid=148&sid=15206785

Czech Braised Cabbage

I just returned from a visit to Eastern Europe. While in the Czech Republic we had the most delicious food. I did not know that I liked cabbage. I tolerate coleslaw if I must. After living in the south for 20+ years I'm beginning to appreciate cooked 'greens'. Cabbage and onions were about the only vegetables offered while eating in Prague, seems traditional Czech food is monochromatic.

The taste memory was strong so I did a little research to lengthen our trip for a few more days while here at home and this is what I found. Take a chance and try it for your family, they may be pleasantly surprised.

Braised Cabbage

1 3 pound head of cabbage--shredded
4 slices bacon
1 small onion, chopped
1 stalk celery, chopped
1/4 cup vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar
pepper

In a large skillet or dutch oven, fry the bacon until lightly browned, remove the bacon. Reserve 1 tablespoon of bacon grease or discard all and use 1 tablespoon olive oil.

Saute onions and celery for about 5 minutes in the reserved oil. Crumble the bacon and add to the sauteed vegetables. Add the shredded cabbage, vinegar, water, salt, sugar and pepper. Cover and let cook, stirring occasionally, for about 30 minutes or until the cabbage is done to your liking.

In the Czech Republic this was served with dumplings, meat and gravy. It was a meal to remember