April 4, 2013
The Ranting Chef
Chinese, Kosher, Low Carb, Lunch, Recipes, Salad, Side Dish, Vegan, Vegetable, Vegetarian
chinese, cooking, dinner, food, Gourmet, Kosher, low carb, lunch, postaday, recipe, recipes, slaw, Vegan, vegetable, vegetarian
I consider myself a native Californian. I was born there and lived there until the summer before the first grade and I moved back before seventh grade and stayed throughout high school. While I left the state to go to college (The Ohio State University), I always returned during breaks and immediately after graduation. All of that time was spent in southern California (aka The Better Half) and in all that time, I don’t recall ever visiting the northern half of the state.
In a previous job, I was lucky enough to travel several times a year to San Francisco. I learned to have a great appreciation for the city with its wonderful culture and amazing cuisine. Unfortunately I was never able to extend any of those trips to spend time seeing the redwoods or Napa valley. I think it is time to trek across the country to go to the wine region and see more of the northern half. I am still a Southern Californian at heart, but can now understand the allure of the north.
It was very good. A good addition next time would be to add a few chopped peanuts into it.
Yes. There are three different types of cabbage in this (red, green and napa). By the way, napa cabbage is not named for, or in relation to Napa valley. Who knew?
I actually tripled the peanut sauce and used about half of the total with some ramen noodles. Even without the noodles, I would likely double the recipe for the dressing as it is soooo good.
I expected my wife and I to both like it, but my youngest went for seconds on the slaw too.
Asian Coleslaw
Prep Time: 30 Min | Makes: 6 2/3 servings (Scaled)
Ingredients:
- 4 tablespoons rice wine vinegar
- 4 tablespoons vegetable oil
- 3 1/3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 1/3 tablespoons minced fresh ginger root
- 1 tablespoons minced garlic
- 3 1/3 cups thinly sliced green cabbage
- 1 1/3 cups thinly sliced red cabbage
- 1 1/3 cups shredded napa cabbage
- 1 1/3 red bell peppers, thinly sliced
- 1 1/3 carrots, julienned
- 4 green onions, chopped
- 1/3 cup chopped fresh cilantro
Directions:
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Nutritional Info:
Amount Per Serving Calories: 184 | Total Fat: 12.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Source: http://allrecipes.com/Recipe/asian-coleslaw/detail.aspx
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March 28, 2013
The Ranting Chef
Appetizer, Baking, Beef, Cheese, Dessert, Eggs, English, French, Fruit, Kosher, Lamb, Low Carb, Pork, Recipes, Salad, Seafood, Side Dish, Vegetable, Vegetarian
Appetizer, baking, cheese, cooking, dessert, dinner, Easter, food, fruit, Gourmet, Kosher, low carb, party, pork, postaday, recipe, recipes, salad, seafood, side dish, spices, tomato, vegetable, vegetarian, wine
March 13, 2013
The Ranting Chef
Vegetarian, Vegetable, Side Dish, Low Carb, Vegan, Kosher, Pasta, Salad, Lunch, Appetizer
Gourmet, recipes, recipe, pasta, vegetarian, dinner, noodles, food, cooking, tomato, Appetizer, lunch, side dish, vegetable, low carb, Vegan, Kosher, salad, postaday
I love to travel and I feel I don’t get the opportunity to travel to enough exotic locations. Lucky for me, I can travel vicariously through others. Today, for her second guest blog post is Cila Warncke. Her previous post Green Ginger Soup was great and it looks like the recipes she has below are fantastic too. Check out her writing at Cila Warncke and take a look below…….
After fifty years of repressive military dictatorship Myanmar (formerly Burma) is a land of mystery. Most of us Westerners know little about it apart from news images of Buddhist monks, pagodas, and Nobel Peace Prize-winning democracy campaigner Aung San Suu Kyi. Though tourism has increased since a democratic government took power in 2010 Myanmar is still the least-explored part of Southeast Asia. Like many first-time visitors I was bowled over by how large and geographically diverse it is.
Almost twice the land mass of Britain, it drives a slender wedge between Bangladesh and India on the west and China, Laos and Thailand on the east. In the space of 10 days my companion and I went from the heat and clamour of Yangon to lush mountains in the Mon state, the arid plains around Bagan, and the otherworldly beauty of Inle Lake in the Shan state.
Set some 3000 feet up in the mountains in the eastern part of the country, Inle Lake is Myanmar’s answer to Lake Tahoe – if Tahoe were populated by artisans, fishermen and farmers rather than frat boys and Valley girls. The inhabitants of this bucolic water world are the most gracious and self-sufficient people we encountered and we were fortunate to see some of the local craftspeople at work making the region’s renowned hand-woven cloth and cheroot cigarettes.
Inle Lake is also justifiably famous for the quality of its produce which is grown on floating island gardens. Their crops include cucumber, squash and tomato, which are the most flavoursome I’ve ever eaten. Shan rice noodles – the quintessential Myanmar fast food – were my favourite culinary find of the trip. The following recipes are my interpretation of two ubiquitous dishes: tomato salad and Shan rice noodle salad. Due to the language barrier I couldn’t ask many questions about preparation and ingredients, so they are based on observation and repeated tastings.
Myanmar Tomato Salad
As a starter or side for two
- 2 large ripe red tomatoes
- 1 large green tomato
- 1 small red onion
- 1/3 cup peanuts, coarsely crushed
Preparation:
- Slice the tomatoes, being sure to catch the juice
- Sliver the onion
- Mix the crushed peanuts with the tomato juice
- Thoroughly toss all ingredients. Season to taste.
Shan Noodle Salad
Serves two
- 6oz of rice noodles
- 1 cup cress or other fresh green
- 1 cup bean sprouts
- ¼ chopped green onion
- French-fried onion strips
- Crushed peanuts
Dressing:
- Dark soy sauce
- Fresh bird’s eye chilli
- Garlic
Preparation:
- Prepare the noodles according to packet instructions
- When cooked quickly toss with the cress, spouts and chopped onions till the greens begin to wilt
- Garnish with French-fried onions and crushed peanuts
- For the dressing add finely sliced chilli and garlic to the soy sauce and serve on the side
NB: Use tamari instead of soy sauce to make this gluten-free
*Photos credit to Rufus White
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February 18, 2013
The Ranting Chef
Appetizer, Breakfast, Fruit, Kosher, Lunch, Recipes, Salad, Side Dish, Vegan, Vegetarian
breakfast, brunch, cooking, dinner, food, fruit, Gourmet, Kosher, lunch, postaday, recipe, recipes, salad, side dish, vegetable, vegetarian
It is so easy this time of year to eat heavy dish after heavy dish. Even the snacks and salads tend to the heavier side. Here is Maggie with a light, fresh alternative to get us through the winter months….
This is another recipe that I feel a bit silly posting. But when I started thinking about how pulling this together gets my family (read, husband) to eat fresh fruit, I decided to go ahead and post it.
I am baffled by my husband and how although he quite likes fresh fruit, he will rarely eat it when it is available. Bowls filled with clementines and apples sit on the counter for days, and he won’t touch them. But if I peel a few oranges or clementines, and leave the sections out on the counter in a bowl, he eats them up.
So, I decided to take it a step further. Perhaps, if I toss a salad of whatever fruits I have on hand, he’ll eat it. BINGO! A tossed fruit salad is on our breakfast menu almost every weekend now. Whatever we have is what goes in. The fruits listed below are my “go-to” items, and usually available in the market year round. However, I happily change it up depending upon what is in season. I was so excited to see that we can now get packaged Pomegranate avrils in the produce section!! I would never take the time to seed one myself, but I love the tartness and the crunch these provide. I must admit, that my husband does pick these out. Can’t win them all…
So, this is the “gimme” recipe of the week!
Fresh Fruit Tossed Salad
What you need:
Juice of one orange, freshly squeezed
1 banana, sliced
1 medium apple or pear, diced
½ cup red raspberries
½ cup blueberries
3 clementines, peeled and sectioned
¼ cup pomegranate avrils
What you do:
Toss all of the fruit in a large bowl. Pour fresh orange juice over fruit, and toss until coated. The orange juice will keep the bananas and apples from browning, and add some sweetness. (thanks to my friend Charlotte for this OJ trick!)
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February 13, 2013
The Ranting Chef
Eggs, Kosher, Lunch, Recipes, Salad, Side Dish, Vegetable, Vegetarian
cooking, dinner, Kosher, lunch, postaday, recipe, recipes, salad, side dish, vegetable, vegetarian
Many people are known for a signature dish. They make something that is so fabulous that they are asked…..no begged….to make it all the time. Such is the case with my Mother-In-Law’s (MIL) potato salad.
My in-laws have a nice big yard and are the only ones in the family with a pool, so their place is often the gathering spot during the summer. Whatever the reason for the get together, my MIL is always asked to make her potato salad. She smiles and never fails to produce a nice big bowl of it. Others have tried to make it, but hers is truly the best.
This stuff is the crack of the picnic table, you can’t get enough.
I had petite red potatoes and Miracle Whip on hand, but went out to get the medium potatoes and Helmann’s Mayo to be true to the recipe.
Boiling up the potatoes.
Oh man….soooooooo goood. I asked my wife if it was close to what her mother makes, and she said I nailed it!
Grandma O’s Potato Salad
Ingredients:
- 6 medium red skinned
- 3 hard boiled eggs, cut up
- 1 cup celery, diced
- 1/2 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup Hellmann’s real mayonnaise
- 2 tsp mustard
Directions:
Skin potatoes, boil them for 45 minutes and cut them up. Add remaining ingredients. Mix. Chill. Serve.
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