Napa Cabbage Slaw

Napa Cabbage Slaw from foodnetwork.com

Whisk sauce:

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil (made this hot sauce equivalent)
1 tablespoon mayonnaise
1 tablespoon soy sauce 

 

Add and toss:
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper, to taste

 Refrigerate for at least 30 minutes to allow flavors to meld.

Amish Potato Salad from Cook's Country

Amish Potato Salad from Cook's Country (America's Test Kitchen) from food.com

3 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks
salt and pepper
1/3 cup cider vinegar
1/4 cup sugar
2 tablespoons yellow mustard
4 large hard-cooked eggs, peeled
1/2 teaspoon celery seed  [used 1 t. celery salt in place of c. s. and salt ]
3/4 cup sour cream
1 celery rib, chopped fine

Directions:

1
COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
2
PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Whisk vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. 
3
SEASON POTATOES Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 -minutes, stirring gently once to redistribute dressing.
4
ASSEMBLE Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain.

 

 Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.).

Read more: <a href="http://www.food.com/recipe/amish-potato-salad-from-cooks-country-americas-test-kitchen-432057?oc=linkback">http://www.food.com/recipe/amish-potato-salad-from-cooks-country-americas-test-kitchen-432057?oc=linkback</a>

Bok Choy Salad

This was one of my favorite recipes that Mom discovered.  I omit ramen noodles for now, since I'm easing into the GAPS diet.
I'm not buying expensive green onions right now, so I add some onion with the sauteed ingredients.

• 1 cup butter
• 2 T. sugar
• 1 cup sesame seed 
• 12 ozs ramen noodles (uncooked, broken up, & do not use seasoning packs)
• 6 ozs sliced almonds
• 4 lbs bok choy
• 8 stalks green onions (with tops)
• 1 1/2 cups vegetable oil
• 1/2 cup red wine vinegar
• 1/3  cup honey
• 4 tbsps soy sauce 
•  

 Alternative list:

• 1 cup butter
• 2 T. sugar
• 1 cup sesame seed 
• half onion *
• 6 ozs sliced almonds
• NO noodles
• 4 lbs bok choy - 2 heads
• 8 stalks green onions (with tops)
• 1 1/2 cups vegetable oil
• 1/2 cup red wine vinegar
• 1/3  cup honey
• 4 tbsps soy sauce 
•  
• *I'm not buying expensive green onions right now, so I will add some onion with the sauteed ingredients. Experiment, aye!
  
• In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
  2
  Brown and set aside to cool. After cooled, break up and set aside in small bowl.
  3
  Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
  4
  Dressing
  5
  Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
  6
  Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.
  
  Read more: <a href="http://www.food.com/recipe/bok-choy-salad-184840?oc=linkback">http://www.food.com/recipe/bok-choy-salad-184840?oc=linkback</a>
   

Thanksgiving Seasonal Spinach Salad

Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing

http://www.foodnetwork.com/recipes/food-network-kitchens/baby-spinach-salad-roasted-red-onions-pecans-dried-cranberries-crumbled-goat-cheese-citrus-dressing-recipe/index.html

• 1 medium red onion
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Citrus Dressing, recipe follows
• 8 cups baby spinach
• 1/2 cup pecans, toasted and chopped
• 1/3 cup crumbled goat cheese
• 1/2 cup dried cranberries

Preheat oven to 350 degrees F.
Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Citrus Dressing:

• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon fresh thyme leaves
• 1/4 teaspoon fine salt
• 1 teaspoon honey, plus more to taste
• 1/4 cup extra-virgin olive oil

Blend together in blender.

Or

 chop herbs. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Yield: about 1/2 cup

Thanksgiving Cooking Plans

Items:

Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing

Atkins Pumpkin Pie

GF Maple Pumpkin Pie
GF Apple  Pie

To buy:

CostCo list:

spinachhttp://www.blogger.com/blogger.g?blogID=3735671552858943317#editor/target=post;postID=7659291475020553836

7 lg cooking apple

eggs

goat cheese

2 packs of butter (8 sticks)

cream cheese (about 20 oz)

5 c cornstarch  (5 c)

Publix

red onion

1/2 c. craisins/ dried cherries

3 lemons

frsh thyme

2 c Sweet/Glutinous Rice Flour

o j

To do:

Sunday: lemons on counter
 thaw anything if frozen in fridge
  
Monday:

soften cheese/butter

Double salad dressing

4x crisp pie crust, refrigerate ball

find pie plates

Tuesday
Whatever I didn't get done Mon, or on to Wed.

Wednesday

finish  pumpkin and apple pies

start atkins/paleo crust?

 Thursday

Make salad

soak nuts

2x flaky  for apple pie and refrigerate

Friday (2nd Thanksgiving Dinner with Family)

8 : finish paleo crust, 2 hours 
10: make apple pie

finish paleo pie - pumkin