Yummy Coleslaw

Are you a coleslaw person?  If not, prepare to become one.

This salad will change everything.  Promise.

I could make a meal out of this stuff!

(In fact, I think I have.)  Oh YUM!

Grab your biggest bowl (I use a stainless steel mixing bowl),

and gather your ingredients and a cutting board so you can

start chopping and shredding.  Hurry.  I'll wait.

You ready?  Good.  Here's what you'll need:

1 medium head green cabbage, shredded 

2 organic red coloured apples, cut into small chunks

2 carrots, peeled and shredded

1/4 cup green onion, chopped

1/2 cup dried cranberries or raisins

Chop, shred and dice and throw into that large bowl.

And, for the dressing:

1 1/4 cup Mayonnaise

1/3 cup Sugar (add a little more if you like)

1/4 cup white wine vinegar

1/4 tsp each celery seed, pepper, and sea salt

Whisk together until smooth and creamy.

In case you have never done it before, 
here's how to shred a fresh head of cabbage.
A photo tutorial ~ just what you wanted, right?  :)



 Remove outer layers of leaves to get to the fresh ones.

Then, cut off the bottom stem.

Cut cabbage down the middle and then into quarters. 

Cut the core off the end of each quarter.

 Shred by slicing thinly across the grain.

See?  Easy peasy.  Nothing to it.

Mix everything together thoroughly and taste to see if anything needs to be adjusted.
I often will add more of the spices and vinegar.  Store in fridge until ready to serve.

This salad should have a little time to marinate prior to serving.

It's yummy served up with a BBQ on a hot summer day.

Is it warming up where you are?  
The last few days have felt quite summery here.
Emma and her brothers have already gone
swimming in the outdoor pool.

It's time to dig out the warm weather clothes and fire up the BBQ.

That is, until next week when it likely will rain rain rain.  And, rain!  :)

Ah, well, that's how it is here on the West Coast of Canada.
It's a trade off for all the lush green we enjoy most of the year.

What are your favourite summer foods?  Please do tell.
We all would enjoy some inspiration for the hot days ahead.

Hugs to you all!

Camille

**This recipe originally was shared with me by my sweet friend, E ~

It's since undergone a little tweaking to make it mine.

Easy (and Yummy) Quinoa Salad ~ THM Compliant

This Quinoa Salad is simple.  Easy.  Yummy.

And, it fits into the Trim Healthy Mama eating plan.
Better and better.

I make a batch of this and we eat it for lunch.

Everyone approves.  Even my teen boys.  Win win.

We've also had this as a side dish at dinner along with a protein.
Whatever way you choose to serve it, it will be a hit.  Promise.

~ Quinoa Salad ~

Adapted from Trim Healthy Mama

2 cups Quinoa cooked in 4 cups water

1 long English cucumber, diced ~ skin on

2/3 lb (300 grams) grape tomatoes ~ halved

6 to 8 green onions ~ chopped

1/2 cup freshly squeezed lemon juice (I like Meyer lemons)**
**If using regular lemons, you might like to begin with 1/3 cup ~
Add in more if it's not tangy enough...this is a taste as you make it salad :)

1/4 to 1/3 cup Extra Virgin Olive Oil

Freshly ground black pepper and 

Himalayan pink rock salt (or sea salt) to taste  

Cook the Quinoa in the water ~ Bring to boil over high heat.

Reduce heat and simmer with lid slightly ajar for 15 minutes.

Remove from heat and set aside for 15 minutes with lid on.

Remove to a large bowl and refrigerate until cold.

(I often do this step the night before I want to make this salad).

Once the Quinoa is cold, put it into large mixing bowl.

Toss in the veggies, the lemon juice, and the oil.

Mix well.  Season with salt and pepper to taste.

Chill and serve.  Or, just serve!

It does benefit from sitting the fridge awhile to allow

the flavours to mingle.  It's especially good the next day

if you can make it last that long.  In our home, that's rare.  
However, it is a HUGE salad ~ so, it may still be around.  Enjoy!

Blessings,
Camille

**This is THM compliant ~ S Helper Category 

Esther's Greek Salad

My friend Esther has shared a number of recipes
with me over the years.

This Greek Salad is one of my favourites.
It's simple and....Y.U.M.M.Y.
Thanks for sharing Esther!

~ Esther's Greek Salad ~

(Slightly altered)

One Large Head Romaine ~ Cleaned and torn

One Long English Cucumber ~ Chopped coarsely

Two Large Tomatoes ~ Chopped coarsely

One Small Red Onion ~ Chopped

Four Green Onions ~ Chopped

One Small Tin Olives ~ Drained

Half Pound Feta ~ Crumbled

Put all salad ingredients into large bowl.

~ Dressing Ingredients ~

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1 tsp Dried Marjoram

(Substitute Oregano if preferred)

1 tsp Sea Salt

1/8 tsp Freshly Ground Black Pepper

Mix up the dressing, toss with greens and serve.

(I reserve the Feta and top individual portions with it).

Enjoy!

Camille

*Update 2016*

This is my new favourite dressing...altered from this recipe.

3/4 cup Olive Oil

1 cup Red Wine Vinegar

1 clove Garlic, minced

2 tsp dried Oregano 

2 tsp dried Basil

1 tsp freshly ground Black Pepper

1 tsp freshly ground Himalayan Pink Salt

1 and 1/2 tsp Onion Powder

1 and 1/2 tsp Dijon Mustard

1 and 1/2 tsp liquid Honey

**To make this SCD Compliant,

just substitute Freshly Grated Parmesan for the Feta.

Amazing Salmon ~ Quick and Easy!

Now this was yummy!
Easy to put together...
And perfect for a hot summer day!
(Is it hot where you are?)

What more could you ask for?

I didn't have fennel or dried cherries on hand.
So, I skipped the fennel and used
dried cranberries instead of the cherries.
The vinegar was my choice rather than the champagne,
and I pan-fried the fish in coconut oil.

One of the boys said he didn't have
much hope for it when he saw it.
But after tasting the salmon
said I could serve it to him anytime!
LOL! Is that a rave review, or what??

Click here to get to
the original recipe shared
by Miss Jen at Blessed Femina.

Enjoy!

Corinne's Potato Salad

Corinne and I have been friends for most of our lives.
We met in grade one.
Many years ago we went on a picnic together
and she brought this salad along.
It was YUMMY!
She graciously shared the recipe with me and it has been
my "go to" potato salad ever since.
Everyone loves it ~ I'm sure you will too!
The "secret" ingredient is the pickles...
don't leave them out! :)



Corinne's Potato Salad

4 Hard Boiled Eggs ~
cooled and chopped into chunks

6 Large New Potatoes (Red or Yellow) boiled ~
cooled and chopped into chunks

4 Green onions ~ chopped

5 Red Radish ~ minced

5 Dill Pickles ~ chopped

Put all above ingredients into a large mixing bowl.
Mix and pour over top the following dressing ~

1 cup Miracle Whip
(Or your own homemade mayonnaise)
1 1/2 Tbsp Prepared Mustard
1 Tbsp White Vinegar
Salt and Pepper ~ to taste

Mix together and spoon into a serving bowl.
Refrigerate and serve chilled.
Sprinkle with Paprika to make it look pretty.
Enjoy!

Mexican Salad

Super Easy and Super Good!

This is a hit at our house and there are virtually no prep dishes to clean up. 
You will find this on our table at least once a week through the hot days of summer ~ 
But I have served it twice in the last week.

Why the sudden switch?

My friend thanked me for sharing this recipe with her and 
told me she had made it THREE times within the first few weeks of January ~ 
that's the inspiration behind its appearance at our winter table! 
 Maybe it will coax an early arrival of spring? It doesn't hurt to try! :)

Mexican Salad

**Adapted from the
Kraft What's Cooking Magazine ~ Summer 2008 Issue

~ Ingredients ~

Salad Greens (I use organic mixed baby greens)
Tortilla chips (crunched up)
Tins of kernel corn ~ drained (I use two small for six of us)
Tins of black beans ~ drain and rinse (I use two small)
Shredded cheese
Salsa
Kraft Peppercorn Ranch dressing 
(or sour cream ~ healthier)

~ Method ~

Layer the ingredients in order given on individual plates
according to the appetite of your family/guests. 
This recipe can be doubled, tripled or made for just two...
soooo handy for those hot days and there are no prep dishes to clean up!!

ENJOY!!

Many Blessings,
Camille