Cabbage, Cauliflower, Broccoli, Brussel Sprouts

[shelleybean]

I'm looking for a fairly simple vinegar based, no mayo dressing for Cole slaw. It's okay if it needs to be cooked. I'm just looking for a straightforward tangy dressing I can make in a small batch for my family or bump up to a big batch for a party. Thank you.

[Woodenzoo]

Wasn't sure if you were looking for a cold or hot slaw dressing, so I'm posting one of each. The second one seems to be like the one our family enjoyed when I was growing up though I think my mom added chopped onions....

Sweet and Sour Slaw

1/2 cup white sugar
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper


In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.


W.K.K. HOT BACON DRESSING

Makes about 1 cup dressing for slaw, spinach, etc. Use 1 large or 2 small cabbages, grated as desired for slaw. 1/2 c. cider vinegar 1 1/2 tbsp. sugar 2 tbsp. water 1/4 tsp. salt 1/8 tsp. pepperNOTE: Dressing can be made ahead of time and heated to boiling, at the last minute, prior to serving.

Cut bacon into small pieces, place into skillet over medium heat; fry until crispy. Remove bacon bits from grease with slotted spoon onto paper towel to drain. Pour grease into Pyrex measuring container and set aside. In same skillet, over medium heat, pour 1/2 cup vinegar. Add water, sugar, salt and pepper. Stir to mix. Continue stirring while slowly adding 3/4 cup reserved bacon grease. Cook until mixture boils slightly. Remove from heat and immediately pour over salad/slaw fixings. Toss salad to mix. Sprinkle bacon bits over top of salad. Serve right away.

The 3/4 cup of reserved bacon grease seems excessive to me. May want to try a smaller amount at first.

[shelleybean]

Yum! They both sound great! The first recipe is what I had in mind and seems perfect. The bacon one sounds great and I want to try it, too! THANKS!

[Earl]

I know, no mayo, but this is good.

Grated cabbage
small amount of grated onion
grated carrot for color
Hellman's mayo
vinegar and fresh lemon juice to taste
and some sugar to offset the acid
salt and pepper

It gets better after marrying-up for a day

[shelleybean]

Anything that combines vinegar and sugar tastes good to me, even if it does have mayo.

[geol]

Michele,
For a no mayo slaw- try dressing with lime juice/dijon mustard/olive oil, salt and pepper to taste (can add a pinch of sugar if too tangy) Are you anywhere near the Pungo farmers market?
I used to live out on Indian River Rd.

[shelleybean]

Thanks for the tip, geol! I like the olive oil idea.

I'm in Chick's Beach, so the very opposite side of the city from Pungo. Any further north and I'd be in the Chesapeake Bay.

[geol]

I like to go easy on the oil, and heavier with the fresh lime juice to keep it nice and light. I never had any exact measures for this one, but always considered celery seed a must in any slaw recipe.
Chick’s Beach is very nice. I worked nearby in construction on the bay bridge tunnel. I’ve had many a cup of coffee watching the sunrise from the first island - hope to move back one day.

[shelleybean]

That must have been a nice sight each morning, geol. That's my neighborhood right there at the foot of the bridge, so I'm sure you've passed my house many times.

I'm going to choose one of these slaw recipes this week to go with some pulled pork barbecue for Fourth of July. Have a great holiday, everyone!

[felpec]

I made the sweet and sour slaw to go with the ribs we smoked over the weekend. As usual, I tweaked it to suit our tastes, but it was delicious. Thanks, Woodenzoo, for the basic recipe! Five stars on the "hey, honey, can you make that again?" meter.

Did grated carrot and onion instead of pepper. I added a small spoonful of mayo, a dash of celery salt and a squirt of Dijon mustard to give the dressing some stick-to-it-ness. I don't like mayonnaise (or any mayonnaise-like objects, but I can handle a LITTLE bit), so this was a great compromise between my DH (dedicated mayo-man) and me.

[Zana]

MARCH 22, 2012
BROC STAR
Ricotta toasts with a healthy crunch

Reprinted from "My Pizza" by Jim Lahey with Rick Flaste. Copyright 2012. Photos copyright 2012 by Squire Fox. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
Jim Lahey's famous recipe for no-knead pizza dough has helped us make professional-quality pizza crust at home. But we always had trouble recreating the sauces and toppings the famed baker makes at his Manhattan pizzeria, Co.--that is, before My Pizza hit the shelves. In the new cookbook, Lahey reveals the secrets behind his classic pies alongside recipes for the starters, sides and sweets that bookend meals at Co. We're starting with these boldly flavored broccoli-rabe-and-ricotta toasts. It's the perfect snack to take the edge off guests' hunger at our next pizza party.

Broccoli Rabe and Ricotta Toasts

Recipe adapted from "My Pizza" by Jim Lahey (Clarkson Potter)
MAKES 8 TOASTS

INGREDIENTS
8 stalks broccoli rabe, trimmed
1½ tablespoons extra-virgin olive oil
2 garlic cloves, sliced 1⁄8-inch thick, plus 1 clove, halved
Red-pepper flakes
Salt and coarsely ground black pepper
Eight ¼-inch slices crusty, slightly stale Italian bread, toasted
3 tablespoons fresh ricotta cheese
½ teaspoon finely grated lemon zest
START TO FINISH: 20 MINUTES

DIRECTIONS
1. Bring a medium saucepan of salted water to a boil. Meanwhile, fill a medium bowl with ice water and set aside.
2. Blanch the broccoli rabe in the boiling water until bright green, about 20 seconds. Transfer it to the ice bath immediately to halt the cooking. Drain the broccoli rabe, pat it dry and set aside.
3. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced garlic and a pinch of the red-pepper flakes and cook for 30 seconds. Slice the broccoli rabe into 2-inch pieces and add it to the skillet. Cook, shaking the skillet continuously, for about 1 minute. Season with salt and pepper. Transfer the mixture to a plate and let cool slightly.
4. Rub each toast on one side with the garlic clove; discard the garlic clove. Spread the ricotta evenly over the toast and season generously with pepper. Divide the broccoli rabe evenly among the toast. Sprinkle with the lemon zest, additional red-pepper flakes and salt.
5. Arrange the toasts on a serving platter, drizzle with the remaining olive oil and serve immediately.



Read more: http://www.purewow.com/entry_detail/...#ixzz2CPob2tj4

[Zana]

Diabetic Friendly

Brussels Sprouts Chips
- 17g Carbs, 7.2g Fiber, 4.2g Sugar

From: www.inspiredrd.com

Like kale chips? You'll love these!

10 brussels sprouts
1 tsp olive oil (or Misto olive oil sprayer)

Preheat oven to 350 degrees.

To remove outer leaves of brussels sprouts, use a sharp knife to trim
off the very bottom. Outer leaves should fall off easily. Once outer
leaves are removed, trim the bottom again, removing more leaves.
Continue removing leaves until they become difficult to peel off. Save
the center of each brussels sprout for another recipe.

Toss leaves with olive oil and salt. Spread out in a single layer on
baking sheets lined with foil or parchment paper.

Roast for 10 minutes, then check leaves. Remove any that are crisp.
Place baking sheet back in the oven and check every few minutes until
all leaves are crisp. A little browning on the edge of the leaves is
fine, but don't let the entire leaf turn brown or it will become bitter.
Serve immediately.

Nutrition From: www.caloriecount.about.com - 1/4 tsp salt Omitted!

Serving Size: 1
Serving Size: 195 g
Nutrition per Serving:
122 Calories, 47 Calories from Fat, 5.2g Total Fat, 0.8g Saturated Fat,
0mg Cholesterol, 48mg Sodium, 17g Total Carbs, 7.2g Dietary Fiber,
4.2g Sugars, 6.4g Protein
Vitamin A 29% - Vitamin C 269% - Calcium 8% - Iron 15%
Nutrition Grade: A

[Zana]

Diabetic Friendly

Roasted Veggies with Turmeric
- 12.5g Carbs, 4g Fiber, 3.7g Sugar

From: www.nancynewcomer.com

I love the simplicity of this dish and the fact that it can be made
with just about any vegetable in season. It will make a lovely
addition to your holiday table. Enjoy!
Serves: 10

2 fennel bulbs, trimmed & quartered
1 sweet potato, peeled & cubed
12 brussels sprouts, halved
1 large red bell pepper, cut into chunks
1 medium red onion, peeled & quartered
2 carrots, sliced
2 yellow squash, sliced
2 Tbsp olive oil
1 tsp ground turmeric
Sea salt
Black pepper

Preheat oven to 400 degrees.

Prep veggies.

In a large bowl combine fennel, sweet potato and brussels sprouts.
Drizzle with 1 Tbsp olive oil and mix again. Pour onto baking sheets
so they are evenly spread out.

Combine all the remaining vegetables in a bowl and drizzle with
1 Tbsp olive oil and mix. Spread out evenly on separate baking sheet.
Put in oven and roast for 10-15 minutes. Keep an eye on them. From my experience, ovens vary in temperature and cooking time, so it's best
to watch your veggies until you have a feel for how fast yours cooks.
Typically the fennel, sweet potato, & brussels sprout combo will take
a little longer to roast so it's a good idea to keep them together.

When done, pour into serving dish and sprinkle with turmeric and salt
& pepper to taste. The turmeric adds a nice mild flavor and a lovely
golden hue that is perfect for your fall harvest table.

Please note: You may try this with ANY vegetable combination of your preference. I like to put together a variety of colors to brighten
up my table. The turmeric really tastes great with everything.

Nutrition From: www.caloriecount.about.com
Servings: 10
Serving Size: 163 g (163 g = 5.74 oz // 5.74oz = 0.71 cups)
Nutrition per Serving:
80 Calories, 28 Calories from Fat, 3.2g Total Fat, 0g Trans Fat,
0mg Cholesterol, 48mg Sodium, 12.5g Total Carbs, 4g Dietary Fiber,
3.7g Sugars, 2.5g Protein
Vitamin A 101% - Vitamin C 94% - Calcium 5% - Iron 6%
Nutrition Grade: A

Good points:
No cholesterol
High in dietary fiber
High in manganese
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C

[Zana]

Diabetic Friendly

Roasted Cauliflower
- 38.9g Carbs, 15g Fiber, 14.8g Sugar

From: Facebook Post by: Beth Snyder

1 medium head cauliflower, cut into florets about 1 1/2-inch in diameter
1/4 cup olive oil (Can use red pepper olive oil)
1 Tbsp garlic, minced
1 shallot, thinly sliced
2 Tbsp lemon juice
1/2 tsp black pepper
3 Tbsp grated Parmesan cheese
Chives OR green onions, chopped, for garnish

Preheat oven to 450 degrees F. For mess-free cleanup, line cookie sheet or roasting pan with aluminum foil and spray with oil.

Place cauliflower in mound on cookie sheet and drizzle with olive oil and season with garlic, shallots, lemon juice, salt and pepper.

Place pan in oven and roast for 15 to 20 minutes, stirring occasionally. Remove from oven and sprinkle with Parmesan cheese and chopped chives, serve immediately.

Nutrition From: www.caloriecount.about.com – Does not include salt.
Serving Size: 694 g
Nutrition per Serving:
670 Calories, 498 Calories from Fat, 55.3g Total Fat, 9.9g Saturated Fat, 13mg Cholesterol, 405mg Sodium, 38.9g Total Carbs, 15g Dietary Fiber, 14.8g Sugars, 18.2g Protein
Vitamin A 6% - Vitamin C 474% - Calcium 32% - Iron 18%
Nutrition Grade: B+

Good points:
Very low in cholesterol
High in vitamin B6
Very high in vitamin C

[Zana]

Diabetic Friendly

Low Carb Cauliflower Hash Browns

- 13.7g Carbs, 4.9g Fiber, 5.9g Sugar

From: www.diabeticconnect.com - By Avera

12 oz grated fresh cauliflower (about 1/2 medium head)
4 slices bacon (chopped)
3 oz chopped onions (about 1/2 cup)
1 Tbsp butter (melted or softened)
Salt and pepper

In a large skillet, cook the bacon and onion until they just start
to brown.

Add the cauliflower; cook and stir until the cauliflower is tender
and browned all over.

Add butter occasionally through the cooking process to assist with
browning.

Season to taste with salt and pepper.

Servings: 2
Nutrition per Serving:
319 Calories, 237 Calories from Fat,
26.4g Total Fat, 10.5g Saturated Fat, 10.6g Monounsaturated Fat,
2.7g Polyunsaturated Fat, 0g Trans Fat, 46mg Cholesterol,
471mg Sodium, 676mg Potassium, 13.7g Total Carbs, 4.9g Dietary Fiber,
5.9g Sugars, 9.1g Protein