ASIAN CABBAGE SALAD

It is summer here on the Sunshine Coast, everything seems to have tripled in size in the garden and yard.  Strawberries are ready for picking, I have been harvesting beautiful, colourful lettuces from my garden along with lovely green onions, parsley and lamb's quarters (leebeedah).  Cabbage is on it's way and will be ready later in the summer.  The new crop of cabbages are coming into the grocery stores, green, purple, bok choy and many more varieties, all perfect for salads or for braising or stir frying.  Purple Cabbage is a favorite, I love the colour and the nutritional benefits from eating it whether it's raw or cooked.  Today's salad recipe is a twist on coleslaw, my family loves Asian flavours,  sweet red peppers, crispy cucumbers and a bunch of cilantro makes this salad a hit with both young and old.  Make this for your family, friends or for taking on a picnic and it's perfect for lunch at work.

 

ASIAN CABBAGE SALAD

 

such a colourful salad ....

 

 

The ingredients you will need.

 



 All the vegetables, chopped, diced and ready for the dressing.

 

A fresh, colourful and healthy salad on a warm summer's day.

 

ASIAN CABBAGE SALAD RECIPE 

Ingredients:
1/2 medium size red cabbage - shredded finely
1 cucumber - halved lengthwise, quartered and sliced thinly
1 medium size red pepper - diced
2 green onions - chopped
1 bunch of cilantro
1 Tablespoon toasted sesame seeds
Freshly ground black pepper 
hot pepper flakes (optional)

Dressing:
1 Tablespoon sesame oil
1 Table spoon olive oil or grape seed oil
2 Tablespoons light soy sauce
1 Tablespoon rice vinegar
2 teaspoons honey/Stevia
1 Tablespoon fresh ginger - minced
1 Tablespoon lemon juice

Method:
1. In a large salad bowl, combine the red cabbage, cucumber, red pepper, and green onion.
2. In a small bowl, whisk together the ingredients for the dressing.

Then add to salad bowl and toss with veggies. Let sit for 10 minutes.
3. When ready to serve, add the cilantro leaves and mix in with the vegetables.

 Finally, sprinkle in the sesame seeds and a dash of freshly ground black pepper.

For a complete meal, add beans of your choice or some shredded smoked tofu.

 

 

'Better than a thousand words.....

....is one word that brings Peace.'

Buddha

Rhubarb-Strawberry Jam....

The sun is shining, the garden is growing and in my garden the Rhubarb is flourishing, it's time to make jam!  This simple recipe was given to me by my friend Cynthia when we lived in Prince Rupert many years ago and I've been making it ever since.  For this recipe I harvested some rhubarb from my elderly friend Neil's yard.  Neil lives on Ocean Beach Esplanade and has been enjoying my little jars of jams which I drop off on his doorstep - along with a fresh loaf of bread or English Muffins.  I walk along this beautiful spot every day and this is my way of checking on some of the 'long time residents' of Ocean Beach Esplanade.  I drop off the 'goodies' at the start of my walk and then on my return I check to see if the 'package' has been picked up, if it has then I know my friends are well and I can go happily on my way.  I have met so many wonderful people in this community just by sharing or stopping by to say 'Hello' and of course offer a Hug or two.  I will be making more jam now with the rhubarb from my garden, I hope you make some of this for your family and friends too.

 

RHUBARB-STRAWBERRY JAM

 

 

 

The ingredients you will need.

Everything but the Jello is added to the pot.

Stirring everything together and cooking. Then adding the Jello at the end.

It's as simple as that!

 

Delicious Rhubarb-Strawberry Jam on toast, pancakes or waffles.

 

RHUBARB- STRAWBERRY JAM RECIPE

 

4 cups rhubarb, diced or sliced

5 cups sugar

1, 10 ounce can crushed pineapple with juice

2 small boxes of Strawberry Jello

6-8 jam jars

 

Wash and dice or slice your rhubarb.

Into a large pot, combine rhubarb, sugar and pineapple.

Bring to a boil and then simmer for 20 minutes.

Remove from stove and stir in both packages of the Strawberry Jello.

Stir to combine and dissolve Jello crystals.

Pour into containers and freeze.  I also process the jars in a hot water bath

for 15 minutes and store in my pantry.

 

'A meaningful life is not being rich, being popular, being highly educated or being perfect.....

It is about being real, being humble, being able to share ourselves and touch the lives of others. 

It is only then that we could have a full, happy and contented life.'

 

 

Strawberry Rhubarb Bars

  May long weekend has come and gone and this year we 'braved' the ferries and travelled into the West Kootenays to attend my nephew Max and his fiance April's Engagement Celebration.  This is a special ceremony where the family gives the blessing to the couple on their engagement, in my Grandmother's time the people did not have the money or time for big fancy weddings and this special Ceremony was as good as a Wedding.   This ceremony requires the two families coming together and the singing of traditional songs and the reading of special psalms as part of the 'Zapoi' - Engagement Blessing. 
  It is also the weekend for the USCC Youth Festival and we were fortunate to get tickets to Saturday evenings program.  It has been too many years since we have travelled down on this long weekend.  A wonderful evening full of song, laughter and peace.
The beautiful part of any celebration is that we are so fortunate to see and hug all our family and extended family all in one day!  We welcome April and her family into our very own - you will fit in very nicely!
Now getting back to the rhubarb, I had picked some and also had a container of strawberries that needed to be used and so became the Strawberry Rhubarb Bars...I make a delicious Apple Bar and decided to substitute the apples for the strawberry/rhubarb filling.....with a twist.  a touch of coconut......now I had planned to deliver these bars to my Sister In Law but as it happened we decided to overnight at my daughter and son in law in Kamloops along the way - well they had to be sampled there first.  The next day we drove to Castlegar and stopped to visit with my Mother and once again the Strawberry Rhubarb Bars needed to be sampled and 'approved' by Mom.  Well they ended up in my Mom's freezer waiting for my Dad to also sample later.....and that meant my Mom approved!
These bars are very easy to put together, freeze quite well and are so very tasty.

Strawberry Rhubarbs Bars

The ingredients you will need for the filling.

The strawberries and rhubarb are diced, ready for the sugar and cornstarch.

The ingredients you will need for the pastry.

The coconut butter and vegetable shortening ready to be cut into the flour.

 

The coconut butter and vegetable shortening are nicely cut into the flour mixture.

The egg yolk is mixed with the milk, and the egg white is separated and set aside.

The dough has come together nicely and ready to be rolled.

Here is the first of the layers rolled out and ready for the pan.

The fruit mixture is added to the pastry in the pan.

The second 'sheet' of pastry is rolled out and added on top of the fruit filling.

Edges are sealed and ready for the egg white brushing.

The egg white is whisked to 'foamy' and ready for the top pastry layer.

Yum!

 

STRAWBERRY RHUBARB BAR RECIPE

Pastry:

2 1/2 cups flour

1/2 cup coconut butter

1/2 cup shortening

pinch of salt

1 egg (separated)

Milk

Strawberry/Rhubarb Filling:

3 cups rhubarb, diced

5 cups strawberries, diced (2lb-32 oz. container)

2 cups sugar

1/3 cup cornstarch

Glaze:

1/2 cup powdered sugar (icing sugar)

1/2 teaspoon vanilla

water to make a 'runny' mixture

 

 

Preheat oven to 350 degrees.

 

Method for the pastry:

Mix (cut in with a pastry cutter) the first 3 ingredients in a large bowl until crumbly.

In a measuring cup add the egg yolk and enough milk to make 2/3 cup of liquid.

Mix the egg yolk and milk until well combined, add this to the dry ingredients and combine

until it all comes together (like a pie dough). If too dry add more milk a Tablespoon at a time.

 Divide into two balls and place on a floured counter.

  Roll out one of the balls into a rectangular shape to fit a smaller cookie sheet.

Place rolled out dough onto the cookie sheet and top with strawberry/rhubarb mixture. (see below)

Roll out the second ball of dough and cover the fruit mixture, seal edges.

In a small bowl beat the egg white until foamy (with a fork or whisk) brush over top of the pastry.

Method for the filling:

In a large bowl combine the diced rhubarb, strawberries, sugar and cornstarch.

Spread over pastry dough.  Do this once you have the bottom pastry rolled out as once

the sugar has been added to the fruit it will start to release it's juices.

Bake at 350 degrees for 40 minutes. 

Remove and place on cooling rack - drizzle with glaze while still warm.

Cool for at least 20 minutes before slicing.....freeze any that are left between layers

of wax paper in a freezer safe container.

 

Enjoy!

 

'Plant your own garden and decorate Your own Soul

instead of waiting for someone to bring you Flowers.'

Veronica A. Shoffstall

 



Spinach Salad - a wonderful Springtime lunch.

Signs of Spring are all around, the trees are blooming the tulips and daffodils are smiling.....and in my garden I see brand new Spinach sprouts!  Spinach is another of our favorite vegetables and it's one of the first that can be picked from the garden.  This recipe for Spinach Salad is one that I have used for many, many years and my family always asks for it.  It is easy to put together with just a few simple ingredients and is so very delicious and good for you.

Spinach Salad

 





The ingredients you will need for the dressing.

 

The dressing is all mixed up waiting for the rest of the ingredients.

The rest of the ingredients you will need for the Spinach Salad.

  

 

SPINACH SALAD RECIPE

 

3/4 pound spinach,

 (I just fill up the large bowl that you see in the photo above)

2 hard boiled eggs, peeled and chopped

1 cup mushrooms, sliced

1 small onion, sliced thinly into strips (red/sweet or yellow onion)

Toss all the above ingredients into a large bowl and set aside.

 

Topping:

Parmesan Cheese, shredded

Croutons (optional)

 

Dressing:

6 teaspoons vegetable oil

1 Tablespoon white wine vinegar

1 Tablespoon white vinegar

1 teaspoon salt

1 teaspoon minced garlic (2 cloves)

1/2 teaspoon black pepper

1/2 teaspoon Dijon mustard

Combine all the above ingredients into a jar and shake well.

 

Just before serving pour the dressing over the spinach, toss well.

Top with shredded Parmesan cheese and croutons if desired.

Enjoy.

I usually double the dressing recipe and use the leftover dressing on other salads.

This is a great salad to take to a potluck as you can put all the vegetables together earlier and bring along the dressing.

 

'Life is just like a painting. Draw the lines with hope. Erase the Errors with Tolerance.

 Dip the brush with lots of Patience. And Colour it with Love.'

 

 

 



Baba's Kalachi.....a delicate biscuit..... full of cinnamon and love.

Kalachi.....cinnamon filled biscuits that Grandmother and Mom made since I was a very little girl.  The kitchen smelled amazing, and the biscuits even more.  Baba and Mom also made these same biscuits topped with an assortment of homemade jams.  They are portable, perfect to take to a friend's for tea, a potluck for dessert or to have for breakfast with a cup of coffee or tea.  They appeal to both children and adults and are hard to resist.....the morning I made these I had some gravel being delivered to the house and the lucky gentleman that delivered it so promptly and with a smile left with a few of these in his hands.....an even bigger smile than he arrived with.

 

Baba'a Kalachi (Biscuits)

 

The ingredients you will need.

Cut the butter into the flour (I use a pastry blender)

The sour cream waiting for the eggs and vanilla.

 



 

Gently mix the wet ingredients with the dry and form into a ball.

Generously flour your counter and place the dough onto it.

Dough is rolled out to 1/2 inch thickness, brush dough with melted butter. 

(I set a piece aside for the jam biscuits)

Cinnamon and sugar are sprinkled over the dough.

 



The cinnamon/sugar filled dough is rolled up 'jellyroll style'.

Edges are pinched together to keep the filling inside.

Slice into pieces 1/2 inch thick (I use a piece of dental floss,

slipping it underneath and crossing over on top to 'cut', makes for a nice round shape.)

Brush the tops with beaten egg and bake.

Mmmm....they are crispy on the outside, soft and buttery .....so delicious.

 



Jam/Jelly topped biscuits -  just as tasty!

 

BABA'S KALACHI RECIPE

 

2 1/2 cups flour

1 cup butter

1 1/2 Tablespoons baking powder

1/2 teaspoon salt

1/2 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup sour cream or buttermilk

(use a pinch of baking soda if using sour cream or buttermilk)

Filling:

 2-3 Tablespoons melted butter

2-3 Tablespoons Cinnamon

2-3 Tablespoons Sugar

1 egg, beaten (for the egg wash)

 

In a large bowl cut butter into the first 5 ingredients with a pastry blender until mixture

is the size of small peas.  In a small bowl beat together the sour cream, baking soda and vanilla.

Combine the sour cream mixture with the flour mixture until it comes together into a ball.

Place dough onto a well floured counter and roll out to 1/2 inch thick.

Brush with melted butter, sprinkle with sugar and cinnamon.

Roll up 'jellyroll style' from long end and pinch the edges closed.

Slice into 1/2 inch wide pieces and place on greased baking sheet.

Brush with the egg wash mixture and bake in a preheated oven set to 375-400

 for approximately 15 minutes, until the bottom and top is lightly browned.

 

For the jam/jelly topped biscuits:

Set aside some of the dough and roll out to 1/2 inch thickness.

Cut into circles and place on greased baking sheet.

With your finger press a hole into the center of each biscuit and top with

1/4 teaspoon of jam/jelly of your choice. 

Bake as above.

These biscuits freeze very well....but they usually don't last that long in our home.

Enjoy!

 

 

'I shall pass through this world but once.  Any good, therefore, that I can do,

or any kindness that I can show, to any human being,
let me do it now.

Let me not defer it or neglect it, for I shall not pass this way again.'

...Robert Collier....

 

 

 

 



Potato(less) Potato Salad.....made with Cauliflower

Road trips, picnics or family brunch/lunch/dinners.....making a salad is a great addition to any meal. My daughter Anastasia and I enjoyed a drive to Kamloops for a job interview she had and we wanted to bring a lunch that was healthy, filling and easy to eat on the road (or beside the road).   I came across a recipe that used Cauliflower in place of potatoes in a salad. We love potato salad but not all the carbohydrates that they contain, Cauliflower was the perfect substitute and I had a nice large head in my fridge.  To keep the carbohydrates low I use Vegenaise instead of Mayonnaise.  I hope you try this recipe soon, perhaps with all those leftover colourful Easter Eggs!

Potato(less) Potato Salad

 



 

Some of the ingredients you will need. 

The cauliflower is ready for steaming. (2-3 minutes)

Eggs are hard boiled and cool, ready for peeling and mashing.

You will need some vinegar (I used white but cider vinegar/white/red wine vinegar will work too).

The dressing is all mixed together, celery leaves chopped

 and at the top - pickles and onions are chopped and ready to be added.

 

Here is the steamed and chopped cauliflower. I like this size of pieces in my salad.

 

The eggs have been mashed with a fork.

Here you see all the ingredients ready for tossing.

Mix everything together and add chopped fresh parsley.

I also like to add shredded head lettuce just to bulk up the salad.

Refrigerate for 1-2 hours to let all the flavours blend, enjoy!



 



 





Potato(less)  Potato Salad Recipe

 

1 medium sized head of cauliflower

6 eggs, hard boiled and mashed

5 Tablespoons Vegenaise (or Mayonnaise)

3-4 Tablespoons Dijon mustard

1/4 cups pickles chopped finely (2-3 pickles)

3 Tablespoons celery chopped fine

1/8 cup onion, chopped fine (green onion is also good)

1/4 cup parsley, chopped fine

3 Tablespoons white vinegar or pickle juice

salt, pepper to taste

1-2 cups shredded head lettuce

 

Break the cauliflower into pieces (florets) and steam with a bit of salt.

Drain, cool and chop into smaller pieces. (see photo)

In a large bowl, mash the eggs until they are slightly chunky,

 combine with the cauliflower, pickles, celery and onion.

In a small bowl mix together, Vegenaise*, Dijon mustard, and vinegar.

Mix dressing into the cauliflower/egg mixture and season with salt and pepper.

Add in shredded lettuce and chopped parsley, chill and enjoy
This recipe is easily halved or doubled.

 

*Vegnnaise can be found in the grocery store in the organic section or near the Mayonnaise

 

 'Behind me is infinite power, before me is endless possibility, around me is boundless opportunity.
Why should I fear?'