Blessings Darlings!
When your lunches tend to be soup and a salad, as our lunches often are (well, we also have popcorn a lot), having a lot of salad options is a good thing. Add that to the fact that cabbage is very healthy and usually cheaper than lettuce is, pound for pound .... cabbage based salads are something we eat a lot.
Cole Slaw is one of the most common cabbage based salads around. My standard recipe, the one I'm sharing here, isn't fancy or 'special'. It's just basic Good Eats. I've been making it once a week and we've been having it with lunch or dinner almost daily. I DO admit I use reduced fat mayo rather than regular mayo OR making my own. I might do it next with home-made, but let's face it - store bought mayo may not taste as good but it sure lasts longer in the fridge than home-made mayo does!
FERN'S BASIC COLE SLAW
4 Cups or so shredded green cabbage
1/3 or so cups of shredded red cabbage, if I happen to have any around
1 big or two small or so carrots, scraped and shredded.
juice of 1/4 lemon, or a splash from a bottle of lemon juice
mayonaise
Salt and pepper
Put the shredded veggies in a bowl. Add the lemon juice, and enough mayo so it looks dressed. My husband likes more, I like less. I make it to my taste. YMMV. Add salt and pepper to taste. Mix. Eat.
There are sweet cole slaws, there are vinegar based cole slaws, etc - this is what the Chubby Hubby likes. Find a few you like. Make then often. Play.
Frondly, Fern
Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts
Monday, September 10, 2012
Tuesday, September 4, 2012
Freezer Eatin'
Blessings Darlings!
The funniest part of Eating While Broke - and there really are LOTS of funny things to it - is the 'creating meals out of the stuff buried in the freezer' part. We're spending almost no money at the store any more - only milk, cat food, and a few odds and ends this week (small yogurt, can of water chestnuts, egg roll wrappers, etc) - but the Chubby Hubby thinks this week's menus are totally outstanding.
Sunday - Home made pizza, salad, fruit.
Monday - Stir Fry using Reduced price Mystery Raw Meat, home grown cabbage, home sprouted bean sprouts, and rice.
Tuesday - Shish Ka Bob, using reduced priced beef, home grown zucchini, and onions, tomatoes, mushrooms, served in home-made pita. May need yogurt for sauce.
Wednesday - Korean Seafood Pancakes and ... probably seasoned bean sprouts.
Thursday - Kalbi (Korean BBQ Ribs) using reduced price thin flanken, rice, green beans, salad
Friday - Fried Chicken - from reduced price chicken, potatoes, broccoli, salad
Saturday - Pulled Pork - last of those 50 cent a pound pork shoulders, cole slaw, rolls, fried leftover potatoes
Sunday - Egg Rolls from scratch, using the pulled pork and some salad shrimp. Will probably buy rather than make wrappers.
Monday - Rumaki - we now have a bag full of frozen livers from whole chickens we've bought. Will need to buy a can of sliced water chestnuts, spicy green beans, rice, salad
And when I type reduced price I mean the meat was already on sale but hadn't moved, so the store knocked the price down lower. Cabbage, bean sprouts, and green beans from the garden are the main vegetables used this week. Zucchini will start taking over next week. Garden cucumbers and more cabbage are in salads.
The fried chicken and the rumaki are the only things that use 'intact' pieces of meat ... and in the rumaki's case the pieces are accumulated livers from whole birds made extraordinary. The rest all use meat cut small and mixed with other stuff.
I've got sweet corn, but no idea where to fit it in. I may freeze it. Also have 6 granny smith apples, which I'll probably bake for desserts. As a result of that ... we may need to buy some whipped cream.
Frondly, Fern
The funniest part of Eating While Broke - and there really are LOTS of funny things to it - is the 'creating meals out of the stuff buried in the freezer' part. We're spending almost no money at the store any more - only milk, cat food, and a few odds and ends this week (small yogurt, can of water chestnuts, egg roll wrappers, etc) - but the Chubby Hubby thinks this week's menus are totally outstanding.
Sunday - Home made pizza, salad, fruit.
Monday - Stir Fry using Reduced price Mystery Raw Meat, home grown cabbage, home sprouted bean sprouts, and rice.
Tuesday - Shish Ka Bob, using reduced priced beef, home grown zucchini, and onions, tomatoes, mushrooms, served in home-made pita. May need yogurt for sauce.
Wednesday - Korean Seafood Pancakes and ... probably seasoned bean sprouts.
Thursday - Kalbi (Korean BBQ Ribs) using reduced price thin flanken, rice, green beans, salad
Friday - Fried Chicken - from reduced price chicken, potatoes, broccoli, salad
Saturday - Pulled Pork - last of those 50 cent a pound pork shoulders, cole slaw, rolls, fried leftover potatoes
Sunday - Egg Rolls from scratch, using the pulled pork and some salad shrimp. Will probably buy rather than make wrappers.
Monday - Rumaki - we now have a bag full of frozen livers from whole chickens we've bought. Will need to buy a can of sliced water chestnuts, spicy green beans, rice, salad
And when I type reduced price I mean the meat was already on sale but hadn't moved, so the store knocked the price down lower. Cabbage, bean sprouts, and green beans from the garden are the main vegetables used this week. Zucchini will start taking over next week. Garden cucumbers and more cabbage are in salads.
The fried chicken and the rumaki are the only things that use 'intact' pieces of meat ... and in the rumaki's case the pieces are accumulated livers from whole birds made extraordinary. The rest all use meat cut small and mixed with other stuff.
I've got sweet corn, but no idea where to fit it in. I may freeze it. Also have 6 granny smith apples, which I'll probably bake for desserts. As a result of that ... we may need to buy some whipped cream.
Frondly, Fern
Wednesday, January 26, 2011
Inching to Independence
Blessings, Darlings!
The extremes in weather this winter have me looking at greater food independence again.
As many of you know, severe freezes hit Florida, making the price of winter strawberries soar. Which I don't really care about, to tell the truth - I prefer local ones in season. Yes, orange juice for the Chubby Hubby has risen a bit in price, but not a lot.
What IS having an effect on me is the rise in price of my staple veggies. Cabbages were apparently hit hard by the freezes, and have started rising in price. We eat a LOT of cabbage here - it's usually inexpensive and very nutrient-dense. And carrots have risen in price rather a lot as well, with a 5 pound bag now going for almost $4 instead of the usual $2.00 - $2.50.
As a result, I've really kicked up my sprouting seeds for current eating. I'm prouting lots of mung beans for stir fries one to two times a week, and wheat for extending salads. I've written about both of those before.
What I'm also doing in kicking up the amount of veggies I've started for 'garden' purposes, seeds I'm starting in actual soil. Every week I'm starting 6 onions (from a bag of pearl onions I bought at the grocer, since the garden centers don't have onion sets yet) to use for green onions/scallions. I've got lettuce started which is sprouted. Seeds have been started for turnips, for red onions, for parsley, for spinach.
In the next few days I'll start my own cabbages, more herbs, etc.
All high-nutrition foods, helping me gain independence in veggies.
Not in calories, not in fats, not in proteins, not in carbohydrates.
But I have to start SOMEWHERE, and it is bloody cold JANUARY.
Frondly, Fern
The extremes in weather this winter have me looking at greater food independence again.
As many of you know, severe freezes hit Florida, making the price of winter strawberries soar. Which I don't really care about, to tell the truth - I prefer local ones in season. Yes, orange juice for the Chubby Hubby has risen a bit in price, but not a lot.
What IS having an effect on me is the rise in price of my staple veggies. Cabbages were apparently hit hard by the freezes, and have started rising in price. We eat a LOT of cabbage here - it's usually inexpensive and very nutrient-dense. And carrots have risen in price rather a lot as well, with a 5 pound bag now going for almost $4 instead of the usual $2.00 - $2.50.
As a result, I've really kicked up my sprouting seeds for current eating. I'm prouting lots of mung beans for stir fries one to two times a week, and wheat for extending salads. I've written about both of those before.
What I'm also doing in kicking up the amount of veggies I've started for 'garden' purposes, seeds I'm starting in actual soil. Every week I'm starting 6 onions (from a bag of pearl onions I bought at the grocer, since the garden centers don't have onion sets yet) to use for green onions/scallions. I've got lettuce started which is sprouted. Seeds have been started for turnips, for red onions, for parsley, for spinach.
In the next few days I'll start my own cabbages, more herbs, etc.
All high-nutrition foods, helping me gain independence in veggies.
Not in calories, not in fats, not in proteins, not in carbohydrates.
But I have to start SOMEWHERE, and it is bloody cold JANUARY.
Frondly, Fern
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