Broccoli, Cabbage & Carrot Slaw with Ramen & Sunflower Seeds

Usually when we get together with friends, especially those that we haven't seen in a while, food takes a back seat to the company. A couple of years ago, we went to an informal college reunion at my friend Dara's house. It was wonderful to catch up with everyone and to see our kids playing with each other. 10+ years post college, we were watching our kids wrestle in the grass, just like we did during Co-Rec.

Dara made a really great coleslaw for the barbecue. It was was a huge hit! Each time I've made it over the past two years, my kids remember the first time they ever had it... "at the backyard BBQ with two pools." :)  

This recipe makes a really large bowl of slaw... enough to feed a reunion of friends at a barbecue. You can half it. Also, feel free to omit the Ramen and sunflower seeds if you're looking to cut back on gluten, fats and carbs.

Broccoli, Cabbage & Carrot Slaw with Crunchy Ramen & Sunflower Seeds

Broccoli, Cabbage & Carrot Slaw with Crunchy Ramen & Sunflower Seeds

Serves a large BBQ party (12-16 as a side)

Ingredients

Slaw

1 12 oz bag of TJ's organic broccoli slaw

1 10oz bag of TJ's shredded cabbage

1 10 oz bag of TJ's shredded carrots
5 or 6 scallions, chopped (or small bunch of chives)

3/4 cup TJ's roasted and unsalted sunflower seeds (optional)

2 pkg Ramen chicken noodles (optional, omit if making Gluten Free)

Dressing
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup olive oil
2 pkg Ramen Chicken seasoning

Directions

1. Combine dressing ingredients in a bowl, set aside (can refrigerate 2-3 days).

2. In a large bowl, combine first 4 slaw ingredients.

3. Add dressing and mix to combine (the longer the dressed coleslaw stands, the soggier/yummier the vegetables will be!)

4. If using, crumble the Ramen noodles from ONE package. Along with the sunflower seeds, add to slaw immediately before serving.

Eat, Drink & Be Yummy!

Bacon & Egg Carbonara

This winter season has been odd at the farmers market. A few weeks ago I bought cabbage, parsnips and turnips. My hands were cold when I was picking out the produce,  so I didn't really get to "feel" them. When I got home, all of the items were soggy and not crisp. Around NY, there isn't as much variety during colder months. 

Bacon & Egg Carbonara

It also depends on the day of the week that you go. So I had a lot working against me when I went last week on a super cold Wednesday morning. Stone Arch Farms had a small display of baked goods and a few dozen gorgeous eggs. The truth is that I bypassed the stand and continued walking through the market. But then I came back.

It's very rare that I can admit to letting the kids get the better of me. But here, I'll share that I'm a victim of succumbing to the kids request. What request? "Let. Us. POP. The. Yolk. PLEEAAAAASSEEEEEEE."  Sheesh. Of all of the things that I deny them, this pleasure I have to let them have. They love popping the yolk and then mixing it in with the hot pasta and cream sauce. Check the picture with the kids bowls... you'll see that the littlest one (on the far right) popped her yolk as I was taking pictures.

Seriously, the ingredients accidentally ended up near each other

Gently render the fat out of the bacon

Remove bacon from skillet

Saute onion and garlic, in the rendered bacon fat, until lightly browned

Add frozen peas, half and half (or CREAM!!!) and parmesan. Warm through

The picture plate and the kids dinner plates (popped yolk on the right)

Bacon & Egg Carbonara

Serves 5

Ingredients

12 ounces bacon, cut in 1/2 inch pieces
1 small onion, diced

5 or 6 cloves of garlic

3/4 cup grated parmesan

3/4 cup heavy cream (I didn't have cream today and used half and half. Go ahead and call the authorities)

10 ounce frozen peas

2 tablespoons parsley, fine chiffonad (plus more to garnish)
10-12 ounces long pasta, cooked as per instructions (reserve 1 cup of hot pasta water)

5 egg yolks

parmesan slivers to garnish
Kosher Salt

Freshly ground pepper

Directions

1. With skillet hot on Medium/High heat. Saute bacon until fat has rendered and the bacon has just started to crisp. Don't overcook the bacon! Remove from skillet, onto a paper towel lined bowl and reserve.
2. Into the rendered bacon fat, add the onions and garlic and saute until the onions have started to get a golden color.

3. Add peas, parmesan, heavy cream (or half and half if you forgot to buy heavy cream; D'OH!!!) and parsley. Saute to heat the peas through. 

4. Add pasta and coat with the sauce. Add some pasta water if the sauce is too thick.

5. Divide pasta between 5 bowls. 

6. Top with egg yolk and reserved bacon pieces.  Mix to combine.

7. Taste and add Kosher salt and freshly ground pepper to taste.

8. Garnish with parmesan slivers and parsley.

Eat, Drink & Be Yummy!

(Almost) Thomas Keller's Ad Hoc Brined & Roasted Chicken

When people talk about winning the lottery and how they'd spend their windfall, they mention things like buying real estate and buying cars. I'd buy Thomas Keller. Everyone has their price, right? I want to believe that's true. Demi had her price in Indecent Proposal, but I imagine I'd have to shell out a bit more for my dream.

Brined and Roasted Chicken with Herbed Couscous and Steamed Asparagus

It would be an amicable relationship. Tom (that's what I'd call him) would teach me his brilliance, while we would dine on his culinary creations. My kids would request his oysters and pearls every night and Tom would joyfully make it, while laughing at an inside joke with my husband. Tom would invite his friends over and before you know it, we'd be hosting James Beard dinners on a bi-weekly basis.

Can you tell that I've given this some thought?  ((blushing))

In the meantime, I can follow Mr. Keller's (I can't call him Tom until I win the lottery, remember?) recipes. And he sure is a great recipe writer.  Ad Hoc at Home is incredibly well written, user and family friendly. The recipe is not difficult, but a bit more time consuming than your average "throw the chicken into the oven" recipe... but let's be real here. Mr. Keller doesn't throw anything into the oven without forethought... and now I understand why. Chicken has never had it this good!

The brine ingredients
(the picture of them cooked in the pot was not pretty, so this is all you're getting)

Brined Chicken, patted dry and brought to room temperature

Brined Chicken, Roasted

Chicken never looked or tasted this good!

Brined and Roasted Chicken over Herbed Polenta with Steamed Asparagus

(Almost) Thomas Keller's Ad Hoc Brined & Roasted Chicken

Adapted from Food & Wine

Makes 8 servings

Ingredients

1 gallon cold water
1 cup kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
1 small bunch of thyme
1 small bunch of cilantro
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 2 limes
8 bone-in skin-on chicken thighs
8 skin-on chicken drumsticks

Directions

1. In a very large pot, combine 1 quart of the water with the salt, honey, bay leaves, garlic, peppercorns, thyme and cilantro. Add the lemon and lime zest and juice and the lemon/lime halves and bring to a simmer over moderate heat, stirring until the salt is dissolved.
2. Let cool completely, then stir in the remaining 3 quarts of cold water.
3. Add the chicken pieces, being sure they're completely submerged, and refrigerate overnight.
4. Preheat oven to 375 degrees.
5. Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin. Bring chicken to room temperature.
6. On a large baking sheet, bake for 1 hour, or until juices run clear. 

Eat, Drink & Be Yummy!

Baked Vietnamese Pork Meatballs

Vietnamese food didn't truly enter my life until my mid/late 20's. Not counting Thai, I was late getting on the Southeast Asian bandwagon. I'm not a huge fan of spicy food and I was intimidated that the level of spice was heightened in Vietnamese cuisine. But oh, Pho... and oh Bahn Mi!!! On a recent lunch date with a wonderful friend at Mooncake Foods, we shared their Vietnamese Pork Meatball Hero. It inspired me to recreate it at home.

Baked Vietnamese Pork Meatball Sandwich with Pickled Daikon and Carrot Salad

Introducing Vietnamese flavors to the kids wasn't difficult because of their existing love of Thai food. For this recipe, you'll see that the kids did all of the measuring and mixing... Feel free to make half of the recipe or make smaller meatballs. This recipe is enough for our family to eat a meal and then have leftovers... and I love leftovers!

Trader Joe's Basil Cubes... a great shortcut when you don't have fresh basil!

Fish. Sauce.

Scallions!

::Sigh::
It looked so pretty, until the cornstarch was plopped into the bowl. 

Child labor laws don't apply here

Glossy and beautiful pork

15 of the 16 beautiful uncooked meatballs (thank you, ice cream scooper!)

15 of the 16 beautiful cooked meatballs (thank you, ice cream scooper!)

I really do have a thing for ground meat (uncooked)

             

Same shot (cooked)

Scoop out the baguette and toast it

Spread the Sweet Chili Mayo on the toasted baguette

Bring it all together... Vietnamese Pork Meatball sandwich

Baked Vietnamese Pork Meatballs

Makes 16 1/4 cup meatballs

Adapted from epicurious

Ingredients

Meatballs
2 pound ground pork

6 cubes Trader Joe's frozen basil, defrosted 

1 tablespoon dried basil (or 1/3 cup fresh, finely chopped basil)
5 garlic cloves, finely minced
8 scallions, finely chopped
2 tablespoons Trader Joe's Sweet Chili Sauce

2 tablespoons fish sauce
2 tablespoons sugar
4 teaspoons cornstarch
2 teaspoon freshly ground black pepper
2 teaspoon coarse kosher salt

bunch of cilantro (when making sandwich)

Sweet Chili Mayo
1 tablespoon mayonnaise
1 1/2 tablespoons Trader Joe's Sweet Chili Sauce
Mix together!

Pickled Daikon and Carrot Salad from White On Rice Couple. 

Directions

Preheat oven to 350 degrees. Position rack in the middle of the oven.

Make the Meatballs
1. In a large bowl, combine all meatball ingredients.
2. Using a 1/4 cup ice cream scoop, scoop out 16 meatballs onto a rimmed baking sheet. 
3. Bake for 23-25 minutes.

Make the Hero Sandwich
4. Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Toast.
5. Spread sweet chili mayo over each bread shell. 
6. Place two meatballs on bottom bread and top with drained Daikon and Carrot Salad and cilantro leaves. Close sandwich.

Eat, Drink & Be Yummy!

Kasha Varnishkes (Buckwheat with Pasta)

Buckwheat and milk. Buckwheat and pasta. Buckwheat with chicken. Buckwheat was a staple of my childhood. And that is probably the reason why I shied away from it in my teenage and young adult years. 

Lighter Kasha Varnishkes (with Shirataki Noodles)

When it was time to start introducing grains to my oldest child, buckwheat came back into my life. First in the form of those awful little flakes and then milling my own in a coffee grinder and then in their whole grain form. Ah, buckwheat. How we love you.

Toasting up whole kernels and eating them for breakfast with warm milk, sometimes sprinkled with a teaspoon of sugar ;) Classically prepared and served with fun pasta shapes. And my favorite use of leftover or "extra" buckwheat: added to meatballs instead of breadcrumbs. 

Dice two small onions

Saute onions until golden brown

Scramble an egg and add a cup of whole kernel buckwheat

Remove onions and toast buckwheat for a few minutes

Return onions to skillet with chicken/vegetable stock or water

Toss with your favorite pasta (here with TJ's Brown Rice Pasta)

Kasha Varnishkes (Buckwheat with Pasta)

Serves 8 as a side
Adapted from epicurious

Ingredients

2 medium onions, diced
2 tablespoons butter or olive oil
1 large egg, slightly beaten
1 cup medium or coarse buckwheat
2 cups water, chicken stock or vegetable stock
Salt and freshly ground pepper to taste
3/4 pound TJ's Brown Rice Spiral Pasta*, cooked as per instructions

*If substituting shirataki noodles, use 2-3 packages of rinsed, drained and patted dry noodles. Cut noodles into bite size pieces before mixing with buckwheat mixture.

Directions

1. Heat butter or olive oil in a skillet. Add onions and saute until golden brown. Remove onions from skillet.
2. Beat the egg in a medium mixing bowl and stir in the buckwheat. Mix, making sure all the grains are coated. Add the buckwheat to the same skillet, over a high heat. Stir the egg-coated buckwheat with a wooden spatula for a couple of minutes until the egg has dried and the kernels have started to toast.
3. Add the water or stock to the skillet and bring to a boil. 
4. Add the onions and cover tightly. 
5. Turn down to low and cook for 15-20 minutes (less if you're using medium coarse kernels). Check to see if the kernels are tender and most of the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
6. When the buckwheat is ready, taste and adjust for salt and pepper.
7. In a large bowl, toss to combine with the pasta.

Eat, Drink & Be Yummy!

Greek Style Stuffed Baby Eggplant

I love when I stumble upon an ingredient that makes me smile. Yep. Just the sight of these gorgeous little purple gems brought a broad smile to my lips. Diamonds for some women, baby eggplants for me. The grin remained as I was picking out the eggplants that would come home with me. It was still there two days later as I thought about what I would make with them.

Baby Eggplant

I knew that whatever I made with them, I had to keep the beautiful shape in tact. Picking the recipe was heavily influenced by some gorgeous red peppers that I had roasted a few days ago. Eggplant and peppers?  Ground lamb... the vision was coming together! The kids were going to love picking up the stuffed eggplant boat-like figures by the stem. I smiled again thinking how much fun would it be to play with the baked baby eggplant!

Option 1: Score eggplant

Scoop out scored cubes

Option 2: Run knife around the perimeter 

Scoop out with a spoon

Sprinkle with salt and place (cut side down) on a paper towel lined baking sheet

Liquid releasing from the salted baby eggplant.
So glad to be able to capture the contrast!

Toss with olive oil, kosher salt & pepper.
Bake, cut side down, at 500 degrees for about 12 minutes.

Add spinach to hot & oiled skillet. Turn off skillet and toss to gently wilt.

Cook couscous and plate. Top with sauteed spinach.

Back to the skillet, add ground lamb and begin to brown.

When the lamb has started to brown, add diced eggplant and onions (not pictured).

Ah, so pretty. Eggplant, onions and lamb.

Add mint and toss.
Loving the steam coming off of the skillet!!

Place baby eggplant on spinach and stuff with lamb mixture. 
Top with roasted peppers and feta.

Sooooo yummy!

I just couldn't help myself. Last one. Promise.

Greek Style Stuffed Baby Eggplant

Serves 4 as an entree; 8 as a side dish
Adapted from epicurious.com

Ingredients

8 baby eggplants
kosher salt
3 tablespoon olive oil, divided
1 small onion, finely diced
2 garlic cloves, minced
1 pound lean ground lamb
3 tablespoons minced fresh mint leaves
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
6 ounces baby spinach
1/2 cup roasted peppers, diced
3/4 cup crumbled feta

Directions

Preheat oven to 500 degrees with the rack positioned in the middle of the oven.

1. Halve the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins and, with a spoon, scoop out the pulp, leaving 1/2 inch thick shells. Cut the pulp into a small dice and reserve in a paper towel lined bowl.

2. Sprinkle the shells with kosher salt and invert them on paper towels to drain for 15 to 30 minutes. 

3. Sprinkle reserved pulp with kosher salt. Toss and let them sit for 15 to 30 minutes.
4. Toss the eggplant shells with 1 tablespoon of olive oil. Place on a baking sheet, cut side down. Bake for 12 minutes, or until skin is soft and cut side is lightly browned.

5. Bring chicken broth and 1 tablespoon of olive oil to a boil. Stir in couscous and simmer, uncovered for 6 minutes. Cover the pot and remove from heat. Let stand for 10 minutes. Taste and add salt and pepper to taste. Spread couscous on a large serving platter.

6. In a skillet, heat 1 tablespoon of olive oil. Add spinach and turn off the heat. Using tongs, gently flip the spinach until it has all slightly wilted. Plate over the cooling couscous.

7. Place the eggplant shells in a circle on the spinach.

8. Heat the same skillet. Add ground lamb, breaking it apart. 

9. Saute lamb until some color still remains. Add onion, garlic and reserved diced eggplant.   Saute until meat loses all color and the eggplant and onions are tender. 

10. Remove the skillet from heat, stir in mint. Taste and adjust salt and pepper to taste (remember that you're about to add feta!!!).

11. Divide the filling among the shells, mounding it. There will be some leftover filling. 
12. Sprinkle with roasted peppers, feta and chopped mint.

Eat, Drink & Be Yummy!