Tasty Bites: Mom's Creamy Coleslaw

By Beth V

This recipe has been probably been prepared upwards of 50 times over the years by my sweet mom. She is known for her delicious coleslaw and potato salad. Generally, when asked for a recipe, it goes something like this… add a little of this, until it looks right, then add some of that, taste it and add a little more until it tastes right…you get the idea! So, I undertook to translate her recipe into a written form with actual measurements. This is such a simple and delicious recipe.

Start with 1 average-size head of cabbage. Peel back the tough outer leaves. Cut off the stem and cut the head in half. Cut out the solid white crispy core. Lay the cut-side of the head flat in the cutting board and cut into very thin ribbons.

Turn the cutting board, then cut across going the other direction so that your cabbage is finely chopped.

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Tasty Bites: Bountiful Bean Salad

By Beth V

My next couple of recipes are going to be summer salads that are perfect for making ahead and keeping in the fridge to munch on at family meals or to bring to your next summer potluck picnic. Theses are tried and true recipes that have been raved over and requested again and again.

Today’s recipe is from my sister, Bonnie. It is super-nutritious with beans, corn, mozzarella, tomatoes, scallions, red onion and cilantro all bathed in a delicious homemade balsamic vinaigrette. It is fresh and healthy with a superb combination of flavors. 

First, we are going to make the deliciously simple balsamic vinaigrette. Grab a large jar with a tight-fitting lid and add 1/3 cup balsamic vinegar ( I like Balsamic Vinegar of Modena, inexpensive and found at Wal-Mart and most grocery stores), 2 tablespoons spicy brown or Dijon mustard, ¾ cups oil (more on this in a minute), ½ tsp salt, a couple of shakes of pepper and 1 tablespoon of sugar. The sugar is optional. I think a little extra sweetness adds to the dressing, but feel free to omit it or replace it with Splenda or another substitute. Put the lid on and shake well to combine. Now, a note on the oil - I prefer to use half extra virgin olive oil and half canola oil. The canola has the same types of unsaturated, omega-3 fats as the olive oil. The reason behind this is that the olive oil congeals under refrigeration, so the dressing needs to come to room temperature a bit before it can be shaken up. The addition of the canola oil keeps the dressing from congealing and also reduces the cost of the dressing as a side-benefit. You will use half the dressing in this recipe, use the rest on your favorite salad or store it in the refrigerator for 3 weeks or more for the next time you make this yummy salad.

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Tasty Bites: Creamy Italian Chicken For The Slow Cooker

By Beth V

Heading into a particularly hectic day recently, I knew I needed a dinner game plan or we would be hitting a drive-thru. My standby crock pot meal is typically pot roast - you really cannot go wrong with a slow cooked beef chuck roast. It is always so flavorful and tender. I didn’t have any beef on hand, and chicken dishes in the crock pot sometimes makes me a bit nervous. In my limited experience, boneless, skinless chicken tends to either dry out or just become a sort of pasty when crock-potted. I took a gamble knowing my family isn’t super-picky and I was really pleased with the result. This is a slow-cooker meal that truly involves dumping ingredients and turning it on. No chopping or pre-cooking necessary. You can even start with frozen chicken. The end  result was saucy, flavorful, moist chicken that our whole family thoroughly enjoyed.

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Tasty Bites: Fish Tacos

By Beth V

Have you ever tried Fish Tacos? When you think of fish tacos, do you think, “Yum, what a treat!” or do you think, “Fish taco meat? Gross!”? My own dear mom has the second reaction. Once you’ve tried them, you come to realize that fish tacos are in a completely different category than regular tacos. It’s not just throwing a packet of taco seasoning on fish and using all of the same accompaniments you would use on ground beef tacos. Think instead of well-seasoned, grilled or pan-fried fish tucked into a warm tortilla on a bed of shredded cabbage, with a dollop of lime-infused avocado cream and fresh-chopped pico de gallo. There is no “fishiness” just freshness. Fresh, healthy, palate-pleasing flavors.

We’ll start by chopping vegetables for fresh pico de gallo. There are five simple ingredients – tomato, onion, jalapeno, cilantro and lime juice. The heat-level of the pico de gallo is determined by how you chop the jalapeno.

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Tasty Bites: Carrot Soufflé

By Beth V

Looking for an incredibly delicious, easy all-purpose side dish that will certainly please every palate in your household? This one features carrots, a seasonal ingredient that is full of healthy beta-carotene, fiber, antioxidants, and vitamins A, K and C and potassium and is said to help reduce cholesterol, heart-attack risk and cancer risk.  My mom always said they are good for your eyes.  Did your mom say that, too?

My sister, Bonnie, introduced this recipe to me and it has been universally enjoyed by every adult and child who has tried it. The carrots undergo a bit of a makeover. After being cooked until soft, they are pureed and baked together with eggs, butter, cinnamon, sugar and a few other ingredients into a smooth, rich, custardy soufflé. The total cooking time on this dish is a little over an hour, but the active preparation time is less than five minutes. The rest of the time can be spent doing other things while the oven does its magic; just don’t forget to set your timer.

We start with a pound of carrots. I used the peeled and cut “baby” carrots, which also cut down on preparation time, but any carrots will work. Cover with water and bring to a boil. Cover and simmer until the carrots are easily pierced through with a fork, about 40-45 minutes.

Drain the carrots and place in the bowl of a food processor or blender. Add 3 eggs, ½ cup sugar, ½ cup butter, 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon vanilla and ¼ teaspoon cinnamon right into the food processor or blender bowl. Process all of the ingredients together until smooth and uniform in texture, about 30 seconds to 1 minute.

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