This is a super fast salad…especially if you use bagged coleslaw. It’s nice to take to work as part of a bagged lunch, or as a side dish for supper.
- 4 cups of pre-made, washed coleslaw (or better, broccoslaw)
- 1/4 – 1/2 cup toasted almonds
- 1 chopped apple
- 1/4 cup vinegar/oil dressing or store bought vinaigrettte (I really like Lighthouse Fuji Apple dressing)
Toss all ingredients together in a large bowl. A handful of dried cranberries would be a a nice addition, and would add some sweetness and colour.
If you prefer to make your own coleslaw, chop up cabbage finely or shred it on a grater, and grate a couple of carrots.
My husband and I went crabbing again this weekend, and we caught 4 decent sized red rock crabs. After cooking them, and picking the meat from the shells, Steve thought it would be nice to make crab stuffed pasta shells the same as he makes with leftover ham. The results were absolutely delicious and very rich.
I felt like making a treat for my husband the other day, and I know he’s fond of cherries and almonds, so I thought a cherry almond loaf would be perfect for dessert.
This quick and tasty spinach and strawberry salad only takes a couple of minutes to prepare.
The nice thing about quick breads is that they they really are quick. This moist and delicious date and nut bread only took a few minutes to prepare and 50 minutes to bake.
This Cornish pasty is a cheater’s version, and is quick and easy to make. I do make proper ones, but if I have a pack of puff pastry in the freezer, at some point I will make these. Start by allowing the pastry to defrost. For 4 good sized pasties, I used half a pack.
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Tagged Cornish Pasty
Spanakopita is a delicious combination of spinach, egg and cheese in a lovely, flaky pastry envelope. You can make individual ones, or one large one. It’s a relatively quick dinner to make and is lovely with Greek salad.
Turkey and bean soup is a nice way to use up leftover turkey bones. In a pressure cooker, cover the bones with water and add a couple of carrots, celery stalks, a chopped onion, peppercorns, fennel seeds, crushed oregano and salt and cook under pressure for about 20 minutes. (If you don’t have a pressure cooker, cook in a Dutch oven for 1-2 hours over medium low heat.) Remove the bones and strain off the liquid. Pick any meat off the bones and add to the stock. This isn’t quick to make, but can be made ahead and frozen for serving when you are in a hurry.
Christmas baking isn’t complete until I have made Tourtiere. It is a delicious, mildly spicy, meat pie which we enjoy on Christmas Eve. Years ago, my daughter wanted to try it, and one of the clients in the bank where I worked, was kind enough to share his mother’s recipe…so it’s a genuine French Canadian version.