Sweet & Sour Slaw

I never really used to like coleslaw.  Maybe it was that I never really had good coleslaw.  I have memories of limp, wilted cabbage soaked in icky jarred mayo.  I don't know what possed me to give this one a try...maybe it was that I had a wonderful looking mango, two heads of cabbage (one red and one green), and some carrot in my 'fridge.  This turned out great, if I do say so myself:)  Sweet from the mango, sour from the coconut vinegar.  Hope you enjoy as well!

Ingredients:

• 1/4 head red cabbage
• 1/4 head green cabbage
• 1/2 large carrot
• 1 fresh mango
• 1/16 cup pecans
• 1/8 cup coconut vinegar (other vinegars would work - but if you are gluten intollerant, make sure it is a gluten-free variety)
• 1/4 cup olive oil (other oils would work here - I think coconut oil would be really good!)

Directions:

1. Thinly slice cabbage.  Grate carrot (be careful not to grate your finger!).
2. Peel and dice mango.
3. Break pecans into small pieces.
4. Combine cabbage, carrot, mango, and pecans in a bowl.
5. In a separate bowl, blend together coconut vinegar and olive oil (I used my small food processor, but I think a brisk whisking would work as well.)
6. Combine dressing with salad.  Stir well to combine.
7. Chill at least an hour (really, this is much better chilled).  Serve and enjoy.

Fried Carrots & Cauliflower

I've seen a lot of posts for Superbowl snacks.  Even though we aren't football fans (un-American, I know:)), we still enjoy the parties and snacks associated with the big game.  We're planning to enjoy some fried veggies - carrots and cauliflower to be exact.  If you've never tried them, you should.  They are an absolutely wonderful treat!

Ingredients:

• 2 cups carrots  and cauliflower florets
• Rendered beef fat (enough for your fryer or deep pan)
• Kosher salt
• Cayenne pepper
• Cinnamon

Directions:

1. Prepare veggies (peel & cut carrots, cut cauliflower into florets). 
2. Place in a bowl.  Cover with ice water and let sit 15-30 minutes.
3. Meanwhile, heat oil in your fryer (or pan) to 325 degrees F.
4. Once the oil has reached temperature, dry veggies and, working in batches, drop into your oil for about 3 minutes.
5. After each batch is finished, remove from the fryer and place on towels to drain.
6. After all of the veggies are cooked once, turn the temperature up to 375 degrees F.
7. Working in batches, fry for another 3-4 minutes until crisp.
8. Remove from oil and immediately season with (a little) salt, cayenne pepper, and a little cinnamon.
9. Best served hot.

Spicy Daikon Radish Salad (Daikon Achar)

Daikon is another pretty new vegetable for me.  I don't know if it's always been available in the stores (I suspect it has, at least for a long time, and I just walked right by it since I didn't know what it was).  I ruined it the first time I made it:)  The next time, I tried the Latke recipe by Marks Daily Apple.  Now, I'm hooked!  My mother-in-law was kind enough to introduce me one Nepali way of making the radish.  Quick, easy, and spicy.  Tastes even better if you are able to make it ahead or the next day.  This was made for a party held for my husband and myself while here in Nepal.  We bought the daikon down the street from a local vendor.  Enjoy!

Ingredients:

• 3 Daikon radishes, peeled
• 2 carrots, peeled
• 1 tsp salt
• 1 small red onion
•  5 Tbs ground sesame seeds
• 1 tsp fresh ginger root, peeled
• 1-2 Tbs red pepper flakes, or to taste
• Fat of choice, to fry fenugreek (traditionally, you would use mustard oil)
• 1 tsp fenugreek
• 1/4 tsp turmeric powder

Directions:

1. Shred daikon and carrots (the food processor makes quick work out of this, or you can use a hand shredder).  Place in a large bowl and add salt.  Mix together and then let sit for awhile (you could finish preparing dinner while this sits).  The salt helps release the excess water.
2. Squeeze out the water (you could use a dishtowl or I like to use my salad spinner or you can use your hands).
3. Dice red onion and ginger.  Add to the daikon/carrot mixture.
4. Heat a frying pan over medium-high heat (dry).  Lightly roast sesame seeds and add to the salad.
5. Add 1-2 Tbs red pepper flakes (2 Tbs if you like a good amount of spice).
6. Heat a little oil in a small frying pan (you want an oil that can handle high heat).  Add fenugreek and fry until black (it starts out a light brown).
7. Once the fenugreek has turned black. remove the pan from the heat and then add in the turmeric powder.  Stir together and add to salad mixture.
8. Stir well.  It's now ready to serve or you can put in the refrigerator for use later.

Part of Real Food Wednesday, Fight Back Friday, and Pennywise Platter.

Spiced Carrot Mash (Simple Carrot Halwa)

I didn't set out to make halwa, I simply wanted to use some ingredients I had in the 'fridge.  If you wanted to make a more elaborate version, add some raisins and nuts.  Traditionally, sugar is added to the mix, but I think carrots are sweet enough without additional sugar.  This is great as a side dish for dinner or perhaps even a light dessert.

Ingredients:

• 5 large carrots, peeled and cubed
• 1/4 - 1/2 cup coconut milk (make sure there is no added "junk" in the milk)
• 1 Tbs ghee
• 1/2 - 1 tsp curry powder
• 1/4 tsp fresh grated ginger
• Pinch of cinnamon powder

Directions:

1. Boil carrots in water until soft.  Drain and return carrots to pan (or food processor).
2. Add coconut milk (amount depends upon how many carrots you used and how creamy you want the mixture), ghee, curry, ginger, and cinnamon.  Mash (or blend/puree).  Taste and add additional seasonings as needed.
3. Serve warm or cold (yum...both versions were good!) and enjoy.

Part of Real Food Wednesday, Pennywise Platter, and Fight Back Friday.  Inspiration abounds, check out some other good ideas.