Apple and Red Cabbage Coleslaw with Cider Vinaigrette

Thanks to a recent apple picking excursion we have about 8 pounds of fuji apples on hand, and I’ve been thinking about ways to use them. Sure, I could make apple cake or apple pie, but for those times when I’m not in the mood to bake, what then? I settled on an apple slaw — crisp, sweet, savory and tart all in one.

I like my coleslaw tangy, so I chose apple cider vinegar for the dressing. My six-year-old, however, proclaimed it “too sour” — so feel free to substitute a milder variety like white wine vinegar or rice vinegar.

Serves 6-8

Ingredients

1/4 cup apple cider vinegar
1 tsp coarse ground mustard
1 tsp salt
1/2 tsp pepper
2 tbsp honey
5 tbsp olive oil
1/2 small red cabbage, cored and shredded
2 large carrots, peeled and julienned
1 bunch green onions, sliced
1/2 cup parsley, chopped fine
2-3 fuji apples, cored and julienned

For the vinaigrette: Whisk together the cider vinegar, mustard, salt, pepper, honey and olive oil. Set aside.

In a large bowl, toss the cabbage, carrots, green onions and parsley. Add the apples (I like to save chopping the apples for last so that they have less time to go brown). Add the vinaigrette and toss until mixed well. Refrigerate for about a hour before serving.

Pictured: Pyrex Yellow 404 Round Mixing Bowl, Federal Batter Bowl

 

Roasted Tomato and Black Bean Salsa

There’s nothing like fresh homemade salsa — especially if you grow your own tomatoes. But if you’re like me and pretty lacking in the green thumb department, supermarket tomatoes can still make a tasty salsa, with a little help from the broiler.

I typically opt for cherry tomatoes, because they seem to have the most flavor of all the grocery store tomato options. Roasting them helps concentrate that flavor even more and gives them a mild smokiness — creating a great salsa base. Roasting the jalape├▒os mellows them out a bit so that they add just the right amount of spice. Corn brings a little sweetness, and black beans practically turn the salsa into a meal in itself!

This recipe makes about 4 cups of salsa — enough to bring to a party and save some for yourself.

Ingredients

2 lbs cherry tomatoes, sliced in half
6 jalape├▒o peppers, stemmed, sliced in half and mostly seeded
6 cloves of garlic, unpeeled
1 red onion, chopped fine
1 15-oz can black beans, drained and rinsed
1 cup frozen corn, rinsed to defrost
1-2 tsp salt
1/4 cup fresh squeezed lime juice
1/2 cup cilantro leaves and tender stems, chopped fine

Preheat oven on the broiler setting and set a rack about four inches from the heat source. Arrange tomatoes cut side up on a lightly oiled sheet pan, then broil until they start to char in spots, about 8-10 minutes. Set aside to cool.

On another lightly oiled sheet pan, arrange garlic and jalape├▒os (also cut side up). Broil 4-5 minutes, then flip everything and broil until┬ájalape├▒o skins are well charred. Keep an eye on the garlic to make sure it doesn’t burn (you’ll probably need to take it out a few minutes early). When the┬ájalape├▒os are done, transfer to a Ziploc bag, seal and let sit for about 10 minutes (this helps separate the skins from the flesh of the peppers).

Squeeze the garlic out of its skin and mince. Place in large bowl and add onion, black beans and corn. Peel the jalapeños, chop fine and add to the bowl. Mix well.

Squeeze the tomatoes out of their skins and into a small bowl. Puree with an immersion blender (or regular blender), then stir into the black bean mixture.

Add salt to taste, then stir in lime juice and cilantro. Chill for at least 1 hour before serving.

Pictured: Pyrex Verde 444 Cinderella Mixing Bowl, Pyrex Clear 323 Mixing Bowl, Glasbake French Casserole

Slow Cooker Pork Stew with Hominy

I’ve been in a cooking rut lately, but now that it’s fall it’s finally the season for my favorite type of meal: stew. I love throwing everything into a pot (or slow cooker), doing next-to-nothing else and ending up with a delicious, homey dish.

Pozole, a Mexican stew typically made with pork, hominy and chiles, has been on my to-cook list for a while. I finally got around to making a simplified version of the real thing. I think this may actually have been the first time I’ve bought hominy at the grocery store — but I’ll definitely be doing it again!

Adapted from “Mexican-Style Pork and Hominy Stew” from America’s Test Kitchen’s Slow Cooker Revolution.

Serves 6-8

Ingredients

2 tbsp vegetable oil
3 onions, chopped
2 Hatch green chiles, stemmed, seeded and chopped fine (or substitute 3-4 jalape├▒os)
6 cloves garlic, minced
1 6-oz can tomato paste
1 14 1/2-oz can diced tomatoes
2 tbsp chili powder
1 tbsp dried oregano
2 bay leaves
4 cups low-sodium chicken broth
3 15-oz cans hominy (white or yellow), drained and rinsed
1 4- to 5-pound boneless pork butt
1/2 cup cilantro leaves and tender stems, chopped fine
2 tbsp fresh lime juice
salt

In a large skillet over medium-high heat, saute the onions and chiles in oil until softened, about 5 minutes. Add the garlic and cook about 1 minute more, then transfer to the slow cooker. Stir in the tomato paste, diced tomatoes (with juice), chili powder, oregano and bay leaves.

In a blender (or using an immersion blender), puree 1 can hominy with 2 cups chicken broth, then add to the slow cooker along with the other 2 cans of hominy and remaining 2 cups of chicken broth.

Cut the pork into 1 1/2-inch chunks, trimming as much fat as you can, then add to the slow cooker and stir to coat. Cover and cook 9-11 hours on low or 5-7 hours on high. Pork should be fall-apart tender.

Let the stew sit for about 5 minutes, then skim excess fat from the surface with a spoon. Season with salt to taste, then stir in the cilantro and lime juice. Serve over white or brown rice.

Pictured: Pyr-O-Rey Brown Daisy Casserole, Corning Ware Grab-It Bowl

Yeasted Lemon Zucchini Bread

We are lucky enough to have wonderful neighbors who share produce from their vegetable garden year-round. So when they brought over a monster zucchini recently, I decided to make some zucchini bread. But not just any zucchini bread!

While I love traditional zucchini bread — usually a quick bread leavened with baking powder — there is something really satisfying about baking yeast breads. The smooth feel of well kneaded dough, watching it rise, shaping it — not to mention the physical work and patience required. Plus, you can’t beat the soft, fluffy texture!

So I set out to make a yeasted zucchini bread, something with the flavors of the traditional recipe and just a touch of sweetness, like a breakfast bread. It’s delicious served warm with plenty of butter!

 

Ingredients

3 1/2 cups bread flour (stir your flour before measuring to loosen)
1/3 cup sugar
2 tsp salt
1 tsp cinnamon
2 1/4 tsp active dry yeast (1 packet)
1 1/2 cups grated zucchini (about 2 medium)
2 tsp finely grated lemon zest
3/4 cup lukewarm water
2 tbsp honey
1 1/2 tbsp olive oil
cooking spray

In a large bowl, mix together the flour, sugar, salt, cinnamon and yeast. Add the zucchini and lemon zest and stir to incorporate. In a separate bowl, combine the water, honey and olive oil, then add to the flour mixture.

Knead until smooth. I like to do the bulk of the kneading with an electric stand mixer using the dough hook attachment (for about 4 minutes), and then finish it up by hand. The dough starts out a little wet, so add small amounts of flour as you go (not too much) to keep it from sticking to your hands. The end result should be smooth and slightly tacky, but not sticky. (King Arthur Flour has a nice kneading tutorial here.)

Oil your bowl with cooking spray and place the dough inside. Spray the top of the dough, then cover loosely with plastic wrap or a cotton towel. Let rise in a warm place until roughly doubled in size, about 1 hour.

Turn the dough out onto a floured surface and knead gently for about a minute. Shape into a sandwich loaf (see this King Arthur Flour tutorial) and place into an oiled standard loaf pan. Cover loosely with plastic wrap or a cotton towel and let rise until almost doubled in size, about 1 hour.

Preheat oven to 325 degrees.

Bake until golden brown and internal temperature registers at 190 degrees, about 45-60 minutes. Let cool for a few minutes, then turn out onto a wire rack. Let cool another hour before serving.

Pictured: Corning Ware Blue Cornflower P-315-B Loaf Dish, Pyrex Yellow 404 Round Mixing Bowl, Pyrex Spring Blossom 444 Cinderella Mixing Bowl

Balsamic Vinaigrette with Honey and Mustard

Homemade dressing: There couldn’t be a quicker or easier way to impress guests and make any salad special. And if you’re like me, you already have the ingredients in your pantry. (Or at the very least, they are readily available at your nearest grocery store.)

The slight sweetness of this dressing works especially well with a strong cheese. I recently used it with a simple salad of mixed greens, shaved carrots and Gorgonzola crumbles.

Ingredients

3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp red wine vinegar
1 tbsp honey
2 tsp whole- or coarse-grain mustard
2 cloves garlic, minced
1 tsp salt
1 tsp pepper

Whisk all ingredients together until well combined. Refrigerate for at least 1 hour to let the flavors meld before using.

Pictured: Pyrex Salad Bowl 444 Cinderella Mixing Bowl, Federal Batter Bowl

Oven-Baked Salmon with Chili-Cumin Rub

We eat salmon with this spice rub way nearly once a week, and it’s a reliable hit every time. Try it, and you may never want to go back to any other seasoning. If you don’t want to use your oven, the recipe is also delicious cooked on the barbecue.

Serves 4

Ingredients

4 salmon fillets, 6-8 oz each
4 tsp ground cumin
4 tsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp salt
1 1/2 tsp pepper

Preheat oven to 450 degrees.

Mix the cumin, brown sugar, chili powder, salt and pepper and sprinkle over the salmon, coating all sides thoroughly. Transfer the salmon to a baking sheet or shallow roasting pan and bake (skin side down, if your fillets are skin-on) until the centers are just opaque, about 10-12 minutes.

Pictured: Corning Ware Green Macrame P-332 Roaster

Warm Potato Salad with Bacon and Spring Onions

I love most kinds of potato salad, but my least favorite ingredient in the typical dish is the mayonnaise. You won’t miss the mayo one bit with this version, which is dressed with a mustard vinaigrette instead. Bacon and spring onions top off the flavor punch. It’s best served warm or at room temperature, which makes it easy to bring to a potluck or picnic too!

Serves 6-8

Ingredients

2 lbs small red potatoes, quartered (unpeeled)
6 slices bacon, cut into 1/2-inch pieces
2 medium spring onions, chopped (bulbs and light green stalks)
2 tbsp whole grain or coarse grain mustard
3 tbsp apple cider vinegar
1 tsp honey
1/3 cup olive oil
1 tsp salt
3/4 cup chopped parsley

In a medium skillet over medium-high heat, fry the bacon pieces until crisp and golden brown. Use a slotted spoon to transfer the bacon to a bowl. Drain the excess grease from the pan, reserving about 1 tbsp. Next, saute the spring onions until softened and starting to brown. Add the spring onions to the bacon and set aside.

Put the potatoes in a large pot and add water until covered. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and set aside.

In a large bowl, whisk together the mustard, vinegar, honey, olive oil and salt. Stir in the bacon, spring onions and parsley. Add the potatoes and stir gently until well coated.

Let sit for at least half an hour to let the potatoes absorb the flavors, then serve warm or at room temperature.

Pictured: Pyrex Gooseberry 444 Cinderella Mixing Bowl, Le Creuset Flame Skillet