Entries from July 2008 ↓

Broccoli Confetti Slaw


brocslaw

Last weekend our friend Lori hosted an outrageous Survivor themed multi-cause celebration and potluck. Steve cooked up some awesome terkyaki burgers to go with. It was going to be another hot one in the 90′s, so I wanted to make something fresh and cool.

I always look at potlucks as a time to get creative. This is usually because I didn’t think ahead to have the ingredients on hand to do a specific recipe and improvisation becomes a necessity. Mother of invention and all that,.

Taking inventory of the fridge turned up lots of broccoli and carrots and luckily we had just been to the farmers market the day before so we also had some lovely basil, zucchini and green onions on hand.

My typical hunt of the internet for some recipes to borrow from turned up lots of ramen noodle varieties and a yummy sounding broccoli coleslaw recipe to work from.

Alas, we don’t have a decent shredder and only a mini food processor bought from a friend’s moving across the country sale years ago and never really put to the test. I tested its limits with this dish though and more or less it passed.

This one came out well enough that several people have asked for the recipe and there were no leftovers at the host’s house or ours.

Broccoli Confetti Slaw
About 3 cups shredded, finely diced or mini-food processed broccoli
About 1 and a half cups shredded, finely diced or mini-food processed carrots
and for fun and because they were fresh I threw in a couple baby zucchinis as I was pulsing and chopping.

The mini food processor yielded the confetti texture which bemused some folks and more than one person asked me what it was and how you eat it. Someone even put it on their burger, which looked good to me.

I also ran 2 cloves of garlic and a small bunch of green onions through the chopper and sliced up a bunch of basil as finely as I could.

Once I had the base well mixed, I toasted about a half a cup of pine nuts, let them cool and gave them a coarse chop and tossed them in.

I also used the mini processor for the dressing, which i haven’t done before but will again. The dressing consisted of:

  • 2 cloves of garlic which I roasted and cooled for a bit of sweetening,
  • another couple green onions,
  • 1/3 cup EVO (extra virgin olive oil),
  • 1/3 cup of apple cider vinegar (which was actually half balsamic vinegar)
  • some sea salt and fresh ground pepper.

I whirled it all up and poured it over.

I think as the original recipe author did, letting this sit together to blend, meld and get to know each other is a key ingredient. So thankfully I had my butt in gear early enough to allow for a decent setting time before we ate. I think I’ll make some more this week.

If you try this or adapt it let me know what you think.

Found a great new geeks & food site

I was out on the web looking for some broccoli slaw recipes since I have a potluck to attend and lots of broccoli. After learning how to spell broccoli (2 c’s one l) I came across the “What Geeks Eat” blog. Well, as a geek, of course I had to check it out. Not only did the recipe sound great but also down-to-earth-doable for those of us that spend way too much time on the computer. Plus, the author is a fan of fresh local food – so I have a new food blog on the links here and in my RSS reader. I’ll be trying this recipe out later today. If it comes out well and I remember to take a photo, I’ll post my version (full of substitutions as always) here.

Meantime check out What Geeks Eat for some new ideas and delicious brain food.

Lemon Ginger Carrot Cornbread

lemon ginger carrot cornbreadSummer has come to our little corner of the woods, but no summer break in the craziness. So when I felt the need for fresh baked goods I had to fall back on good old “just add water” Marie Callender’s Cornbread mix. As a way to sneak some additional veggies into our diet I decided that grated carrots would be a good addition. And since I was getting creative anyhow, I decided to add some grated lemon peel and powdered ginger too. After smelling it in the oven, I was really glad I did. Jim was late for work but stuck around long enough to try some and declare it delicious enough to blog about – so here it is. Just follow the recipe on the package for an 8 x 8 pan and cut the water back to just over a cup for about 1/2 cup of grated carrots and add the rest to taste.