BoniChak Posted February 2014
What's for dinner?
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We're having pork chops and applesauce here at our house.
Wish I could trade ya~
Thank you Isthisrealyreal! We loved your Roasted Cauliflower. My SO would not stop eating it! He wants me to make more! LOL💜
Sausage
Basil
Parsley
Cilantro
Green onions
Jalepeno
Purple onion
Bean sprouts
Beef broth
Noodles
Oh yea, a squeeze of lime
Finished off with chili oil, soy sauce and a bit of hoisin.
Sorry that I am now just answering your question!
As you know you can not use BV in Cole Slaw, but you can use it in a Slaw! I don't know what kind of BV my chef friends use and I don't think it matters, what does matter is the veggies you use.
To make a Slaw and it dressing here is one of my favorites...
Your going to make a basic Vinaigrette:
Mix together EVOO, BV, one clove of Garlic diced (optional) 1tsp Dijon Mustard (more or less depending on your taste) and a half of a orange (optional) and Sea Salt (to taste). You can add black pepper, but Arugula has a pepper taste therefore I don't add pepper.
Now veggies: cut your veggies the way you would for Cole Slaw.
Cabbage (red or green) I like green!
Green apple
Arugula
You can add carrots and any other leafy veggie you want.
I must warn you I never measure anything! I just eyeball and taste it as I go!
I hope this helps!😜
Elaine,
I'm sorry that you can't get Chinese food...that sucks!😯
We do not salt our food as much as is possible now, but it was without the flavor to match, and we both ate it all! Too much!
That sounds really good.
I do a similar dish only with green beans and potatoes. Great way to use the left over mashed potatoes.
I will have to try yours over rice.
We eats loads of rice, just not in dishes. I usually use noodles when I am doing an all in one dish. We love goulash and that tends to be what I default to when making a simple, large dish.
Trying really hard to mix things up.
We did a tuna caesar salad for lunch. I think we have been missing out.
So much good coming from the need to make do and use it up.
Another simple ground meat dish which the kids used to love is ground meat browned, add a fair amount of frozen peas and a shot of cooking sherry. If need be sprinkle it with a little sugar to up the flavour. Use sesame oil and soy sauce in this one too. I served it on brown rice and it was always a hit. Can't claim this one. It came from an American Chinese cook book.
Thank you. I love getting new meal ideas. I think I will try this tonight.
The boiled dressing is vinegar (about a cup), oil ( 2/3 to 3/4 c - I just sloshed some in), some sugar or sweetener if you prefer - I go by taste here -about 1/2 c. Then you can add herbs like celery seeds. I had forgotten about poppy seeds - they are a good addition. A little lime juice would be great. Bring the mixture to a boil and pour over a bowl full of cole slaw mix or shredded cabbage and whatever you like. Mix thoroughly and let sit overnight. It keeps for for days in the fridge.
Do you braise red cabbage? I love it with bacon, onions and caraway seeds. A little apple in there works well too. It is better the second day.
Just looked up crack slaw, 5 pages!
Sounds like something great to try, like spoon bread.
Shell, nope, no oil, just vinegar and a quick searing of each side. You definitely need a no stick pan. Oil will change the texture of the cabbage.
I do a lot of dry frying and it works really well and cuts out a ton of calories.
I wonder what kind of BV your friend uses, I tried it and it was not pleasant, I would love to know and try it again. But maybe I am to hooked on lime for my acid in coleslaw. I use poppyseed and celery seed, definitely a tasty texture sensation with one bitter and one sweet.
Your quick pickling sounds yummy. I am thinking with fresh green beans and a bit of chili. Mmmm!
I love rice wine vinegar for salad dressings.
So simple and so nutritious to use any vinegar for preparing food. Really helps alkalize your system and relieves arthritis pain as the best benefit. Love my apple cider vinegar.
I was telling Shell about some of our hidden gems. If she ever comes to Nola I can be her tour guide! Born and raised here.
I love coleslaw too!
I had a huge bag of cole slaw (shredded cabbage etc) in my order as there were no small ones. Half went into the crack slaw and I made boiled dressing for the rest which is in the fridge marinating. I haven't made that boiled dressing for years but I am a huge cole slaw fan. I hope my touchy gut tolerates it. I have cut down on coffee and my gut is much happier. Herbal teas are good.
need -that museum sounds very interesting!!!
I will tell you about another one that most people don’t know about. It’s a hidden gem. The New Orleans Pharmacy Museum. America’s very first pharmacy was right here in New Orleans.
Most people walk right past this place everyday and don’t even realize it. It’s on Chartres Street. Incredible artifacts from the early 1800’s. It’s really cool.
I was eating lunch across the street from the museum and had some free time and decided to go walk around the museum.
There was a woman in there looking at the same exhibit that I was and she was in awe. She happened to be a pharmacist from San Diego, CA that was visiting our city.
She told me that the museum was the highlight of her trip. She was so excited to see the collection of early pharmaceutical products. it’s really interesting to see how people were treated in the 1800’s!
Upstairs they even have a doctor’s bag and a bed and an explanation of how babies were born at home by midwives.
Also, an exhibit on the first eyeglasses made. Another one on prohibition of alcohol and how it had been used to treat people for it’s medicinal purposes. All sorts of interesting history in early New Orleans.
Downstairs had exhibits on heroin use. Oh, how cocaine was in Coca-Cola, all kinds of early myths and folklore, etc. I love that museum!
Isthisrealyreal,
It really was like Christmas finding that Balsamic vinegar. I would never use it in a cold slaw, but I do know some Chefs do. I have used Balsamic in making salad dressings and with lamb. And your right a little bit goes along way.
I will try it fried cabbage; however you just use BV and no EVOO? Yes, your instructions make sense:) I am going to try your other ideas. Wish I would have seen your pork chop idea! Oh well, I try it next time.
BV is good for a quick pickling with honey...can be a little on the sweet side. But good with something spicy!
Thank you so much for your ideas😜
NHWM,
I didn't know that New Orleans had a food museum. See this is just another reason why I need to go to New Orleans:)
The longer Balsamic Vinegar ages the more expensive it is!
It has a little pour out spout. Always careful not to contaminate
a n y t h i n g in our kitchen. And, I am wiping down bottles more often, especially drips down a bottle.
Even to the point of not putting one's hand inside tortilla chips packages, or putting fingers inside chocolate covered almonds
canisters, like eating directly out of them. We put them into individual serving dishes, not touching them at all.
Being careful.
We have a food museum in New Orleans that sells a large variety of balsamic vinegars in their gift shop. They have a tasting table where they can be sampled. My daughters and I had fun doing that.
Some vinegars are very expensive but the flavor is so concentrated that you don’t need very much.
The museum has a restaurant attached where delicious lunches are served. As you know, good cooking is really all about the quality of ingredients used.
The museum is Southern Food and Beverage Museum. They do cooking and cocktail demonstrations. They have fun exhibits that explain our history and culture in New Orleans.
My German grandmother made a German potato salad that was delicious.