Goddess Dressing

6 07 2011

So I planned on just doing a quick post on a simple salad I made…nothing ever turns out simple though AND I learned something of course :). Most nights after work we eat a big salad. I think I have mentioned before that I eat lots through the day and wind it down at night. I sleep better when I don’t eat complex carbs after 4PM (complex carbs = flour, potatoes, grains etc). This is important when you are going to bed early and getting up early for physical activity, in my case ashtanga yoga. Eating lightly at night lets the system rest and not spend the night with a slow metabolism trying to crank through a big bowl of pasta. If you are one of those that can do that (aka my husband) good on you, I can’t. I eat my whole grains, the more the better, veggies and such through the day and finish the day with a bit of protein and a salad.

Salad dressings around here are quite simple. The kind you throw many ingredients into a jar and shake. We use a lot of olive oil and different vinegar’s, apple cider being a favourite. Piri Piri olive oil, sea salt and fresh cracked pepper is a staple too. Sometimes I make blended dressings, made with cucumbers, avocados and a variety of nuts. For a treat and a quick go to dressing I grab Simply Natural’s Goddess Dressing. In writing this blog entry, I of course googled it to find a picture and fell upon a gaggle of goddess type dressings. Apparently ‘green goddess dressing’ was a big trend in the late 70’s. It is a mayo, anchovy and herb dressing. Some include avocado, others have dropped the anchovy and all of them include a different variety of herbs, giving it a green hue. Huh.

Anyhow, in a snap, Simply Organic’s Goddess Dressing makes any salad a big yum. The other day I threw together a bunch of veggies I had in the refrigerator like shredded red cabbage, chopped cucumber, shredded carrot, diced red pepper, sliced avocado, a radish from the garden and a diced tomato. I warmed up some falafel’s and threw them on there with some Goddess Dressing. The dressing has tahini in it so it is perfect with falafel’s. I get mine at Planet Organic, and I am sure you can find it near you in an organic section.

Eat Well, Be Well,

Nat

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KFM: Southwest Coleslaw

24 04 2011

Well spring is finally starting to bloom in Calgary, although we have about 2 feet of snow piled up in our back yard that still has to melt. Not sure how the gardening is gonna go this year, although I have my sights on a greenhouse this year, hope to share that with ya’ll.

What to make for dinner this week? How about coleslaw. It sits well in the fridge for a day or two and is a bright and healthy addition to any meal. We love cabbage and have been buying some great red and green cabbage from the KF Market lately. I found a few recipes on-line, the best one was from Vegetarian Times, but I thought it was a bit bland so I spiced it up (do I ever follow a recipe?).

I used Piri Piri sauce in this recipe. Piri Piri is a Portuguese chili. They are very flavourful and some hotter than others. I have been cooking with piri piri a long time with our family travels to Portugal. I bought whole peppers this last time and put them into some Portuguese olive oil to flavour the oil. I saw this a lot over there. Piri Piri is becoming more popular here, I have bumped into once in a while, if you see it, try it out. If you don’t, use Tabasco or Franks Hot or any other tangy chili sauce you like. You could use fresh grated horseradish in this recipe instead of the piri piri, would be delicious. That’s an idea from my bro, who was over for dinner last night.

  • 4 cups Shredded Green Cabbage (I used half red and half green)
  • 1 cup Shredded Carrots
  • 1 Red Pepper, sliced thin

Dressing

  • 3 tbsp Mayonnaise (use what you prefer, I buy Organic Spectrum brands, use a vegan version if you like)
  • 1 tbsp Light Sour Creme or Plain Yogurt
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Honey
  • 2 tbsp Whole Grain Mustard
  • 1 tsp Piri Piri Sauce, Tabasco, Horseradish
  • 1/2 tsp Dill (dry is fine)
  • 1/4 tsp Cayenne
  • 1/4 tsp Sea Salt
Shred the cabbage and carrots using a food processor if you have it, so easy. If not a mandoline works. Whisk the dressing ingredients together. Add to the salad and mix well. Chill in the fridge at least an hour before serving (or not, and dig in). The chilling will allow the flavours to set, and a bit of the cabbage to soften a little as it releases water, adding to the dressing. Enjoy!
I hope you enjoyed the long weekend…did you know it was Earth Day on April 22? Might have been overshadowed by all those Easter Bunnies running around (remember last year, click here).
Eat well, Be well,
Nat




KFM: Red Cabbage

8 02 2011

If you like red cabbage, you’ll really like this recipe, if you don’t, try it, it might change your mind about cabbage. Red cabbage is so sweet and in a Calgary winter it is one of the few ‘close to home grown’ veggies besides root veggies that you can find. We picked up this big delicious red cabbage at the Kingsland Farmers Market last weekend and last Monday, the New York Times health section printed this recipe (a good link to follow on Twitter). Match made in heaven. I usually saute cabbage in a bit of olive oil and butter and fresh ground pepper or use it raw in salads in the summer. The NYT recipe was easy, sounded good so we tried it. It was the perfect accompaniment to our dinner on Saturday night.

Red Cabbage is a cruciferous vegetable, and in the same family as broccoli, cauliflower, kale and radishes. It is high in vitamin C, fibre and phytochemicals, those chemical compounds found in fruits and vegetables that are cancer fighting. If I wasn’t so excited about the cabbage on Saturday night I would have remembered to take a photo of it :). It made for great left overs the next day, just warmed it up.

I have changed some of the ingredients based on taste. Next time I would use four eggs for that much cabbage. As well, I sprinkled some cheese on the top, or nothing would have ‘browned’ as it said. If you want the original recipe, it is in the NYT link above.

2 tbsp Extra Virgin Olive Oil
1 small – medium Onion, finely chopped
1 Red Bell Pepper, diced small
6 to 7 cups shredded Red Cabbage (about 1 1/2 pounds)
1 tbsp chopped fresh Dill or 2 tsp dried Dill Weed
2 tsp sweet or smoky Paprika (I used 1 tsp of both)
1/4 – 1/2 tsp of Cayenne pepper (add this for some zip)
3 Free Range Eggs
1/2 cup organic Milk
1/2 cup Gruyère cheese, grated
1/2 tsp Salt
Fresh Cracked Pepper

1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five to 10 minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill, paprika and cayenne. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
***If you don’t cool this mixture  and add the eggs, the eggs will cook, not good. I put the whole pot outside to cool it down to avoid this. Something the recipe didn’t mention

2. Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.

3. Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving. Add fresh cracked pepper to the top to serve.

Yield: Serves four to six.

Advance preparation: You can make this through Step 1 hours or even a day before assembling and baking. The baked gratin will keep for a few days in the refrigerator, and it can be reheated in a medium oven.

Eat well, Be well,

Nat