Cole Slaw

This is a good side dish for a picnic, pitch-in, or pot luck.  Brought it to a party the other day and enjoyed it.  It's based on a friend and excellent cook's, Barb's, recipe.

Vegetables:
Small head green cabbage, core removed, sliced thin

1 red or orange bell pepper, sliced thin

Dressing:
1/2 c distilled white vinegar
1/2 c apple juice
1/2 c olive oil
1/2 c maple syrup
1t salt
1 t powdered mustard (such as Coleman's)
1 t celery seeds
1 t cayenne pepper flakes

1.  Slice cabbage and bell pepper and set aside in a glass or ceramic bowl.
2.  Combine dressing ingredients in a pot and stir over low heat until salt dissolves.
3.  Pour dressing over cabbage and bell pepper.   Refrigerate.

Curry Sauce

Here's an easy sauce to add punch to chicken or pork that you've browned.  It's my husband's favorite.  It goes well over potatoes or rice and vegetables, such as cooked carrots and celery.

2-3 shallots, chopped
bell pepper, sliced

1 15-oz can coconut milk or 1 pint cream or half and half
1 T sweet curry
1 T spicy curry

1. Caramelize shallots in saucepan for 10 min at a low sizzle in olive oil and/or butter.
2.  Add bell pepper and sizzle for 5 more min to complete carmelization of shallots and to cook pepper.
3. Add coconut milk or cream and curries. Simmer at least 3 min.

Fresh Sausage

Here's a way quick way to make delicious sausage, something I'd craved and didn't want to buy factory made.  It tastes best with ground pork or beef, but it can be made with turkey or chicken, too.  I've been frying it in the pan as a crumble, breaking it apart with a spatula.   Sausage patties would work well, too.  This recipe is by Sally Knitter on ehow.com, http://www.ehow.com/how_4574619_breakfast-sausage-seasoning-mix.html .

Batch of seasoning mix (for several batches):

¼ c each of sea salt, sage, thyme, and nutmeg
1 T cayenne pepper
Fresh ground pepper

1 batch of sausage:

1 lb ground pork, beef, chicken, or turkey
2 t of seasoning mix shown above
Butter and/or olive oil for chicken or turkey

1. Stir seasoning mix together in a bowl.
2. In a separate bowl, mix 2 t of seasoning mix with meat (and maple syrup).
3. Fry in a pan until browned. Add oil and/or butter as needed to keep from sticking to pan for turkey and chicken.

Freeze any you won't be using today or tomorrow.  Other spices to experiment with if you like: paprika, ginger, coriander, and celery seed

Finola’s Vegetable Soup

This is my wonderful mother-in-law's wonderful vegetable soup, without any migraine trigger foods.  It transports me back to her kitchen across the ocean.  The parsnip gives it a sweet and tart flavor.  Parsnips look like white carrots.  They seem common in Ireland, but I had never eaten them in the U.S. until after visiting Ireland.  Since the parsnip is the dominant flavor in this recipe, if you find you would prefer a milder taste, you can use 1/2 a parsnip and 1 1/2 or 2 carrots instead. 

Makes 4 bowls of soup

3 shallots, chopped
3 mushrooms the size of button mushrooms, washed (use water and paper towel), sliced (hard stems discarded)
butter and/or olive oil
1 garlic clove, minced
1 carrot, chop all remaining veg same size
1 parsip (no larger than the carrot), chopped
a little cabbage, shredded
optional: 1 small zucchini, cubed
1 large potato with peal, cubed
1 quart chicken stock
1 t rosemary
1 T fresh parsley
Salt and fresh ground pepper
1 T cream per serving

1. Wash all vegetables and chop the shallots and mushrooms. Then proceed to the next step.
2. Caramelize mushrooms and shallots (15 min at low sizzle in olive oil and/or butter; can be translucent or browned on edges when done) on opposite sides of large fry pan.
3. Meanwhile, if chicken stock is frozen, put it in a pot where soup will be cooked over low heat to thaw. Chop the garlic, carrot, parsnip, zucchini, cabbage (shredded), potato, and parsley. Chop all vegetables the same size.
4. Transfer onions and mushrooms into the soup pot. Turn up the heat slightly and sauté the garlic and remaining vegetables for about 2 min.
5. Pour contents of fry pan into the soup, turn up heat to simmer, and add rosemary and parsley and a little salt and pepper. When vegetables are fork tender, remove from heat. Check after the first 5 min., if vegetables were chopped small, it may be done already.
6. If you have time, let soup cool a little before pureeing, so steam isn't putting pressure on the lid of the blender.  Pour soup into blender and puree until the consistency of a thick smoothie. Add salt and pepper to taste. To taste test: use 2 spoons: keep one clean and pour into a 2nd you can keep reusing to taste.
7. Add 1 T cream to each bowl when serving. Mix. The cream not only tastes good, it’s supposed to make more of the nutrients in the vegetables bioavailable since some nutrients require others to be absorbed.