Light Coleslaw

Pictured here is slow grilled/roasted/smoked  BBQed pork butt on a bun topped with coleslaw.  The cabbage for the slaw was from my garden and the dressing I created so that I would not have to add too many more calories to the meal.

1/2 head cabbage, sliced, chopped, or run through a food processor with a grating attachment.
1 large grated carrot

for the dressing:

1 tablespoon light Mayo
1/4 cup nonfat plain yogurt.  I like to drain a lot of the liquid off the yogurt in a strainer lined with a coffee filter for a thicker dressing.
1 tablespoon yellow mustard
a few shacks of celery seed
a sprig of rosemary, chopped very fine
a teaspoon to a tablespoon apple cider vinegar
1 to 2 teaspoons sugar or splenda
salt and pepper

Mix the dressing together and let set in the fridge for 30 minutes so that the flavors can combine.  Toss the cabbage and carrots with as much of the dress as you like on your slaw.

menu

-Chicken and Spinach Lasagna 
-eggplant parmesan (eggplants are going great in the garden this year) 
-Stuffed Chicken breast 
-BBQ pork chops 

not sure what else the week will hold for dinner

Menu

Last weeks menu, what I can remember of it anyway.

Cabbage soup
Mac & Cheese
Roasted Marinated chicken breast
Chicken Tacos

~ Menu ~ 

~ Pulled Pork, cooked on grill

~ Grilled Burgers

~ Vichyssoise (start with recipe pg 160 in the art of cooking)

~ Roasted Chicken

~ Panini & Tomato Soup

~ Shrimp Tacos 

Menu to try to inspire myself

when I am not feeling inspired, I create a menu.

Moussaka with a salad of some kind
Turkey burgers, chips, and fruit
Salad with a little boiled shrimp, green beans, potatoes, olives, and egg
?
?
well I guess I have to go find more inspiration...

Biscotti Love

*Ginger Biscotti*

recipe adapted from Baking Illustrated

2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground white or black pepper
1/2 tsp ground cloves
1/2 tsp ground cardamom  
1/2 tsp ground cinnamon
1/4 tsp ground ginger 
1/4 cup crystallized ginger, chopped
1/4 tsp salt
1 cup brown sugar
2 large eggs + 2 large egg yolks
1/2 tsp vanilla extract
1 cup toasted almonds

Heat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together dry ingredients, stir in toasted almonds. In another bowl, whisk together sugar, eggs, and egg yolks until a light lemon color. Stir in the vanilla. Fold the dry ingredients into the egg mixture, just until combined. Divide in half and shape each half into a 13x2 inch loaf. Bake about 35 minutes, rotating pan halfway through baking time, until just starting to crack on top. Cool for 10 minutes. Lower the oven to 325 degrees. Cut each cooled loaf into 3/8 inch slices. Arrange on baking sheet and return to oven. Bake 15 minutes, turning cookies over halfway through baking time, until crisp and golden. Cool completely on a wire rack.