I’ve been working on figuring out how to make a sourdough rye bread. I like rye bread, and I love sourdough bread, so I figured a sourdough rye would be pretty awesome. I have some experience making bread, both sourdough and traditional, but I wouldn’t consider myself to be an expert. I knew that making this sourdough would probably take some experimentation and involve several failures.
A while back I saw a recipe for broccoli cheddar soup that made my mouth water. This was surprising, because I’m not generally a fan of broccoli cheddar soup. It always feels like just eating cheese sauce with s few tiny broccoli sprigs, very disappointing. But for whatever reason, the thought of a cheesy, broccoli packed soup was really appealing to me, so I set to work thinking about how I would make some that wouldn’t leave me bummed out.
I love tomatoes! And I love creamy soups! So it really figures that one of my favorite soups of all time is tomato bisque. I used to go buy tomato bisque from Safeway (they make a pretty good tomato bisque) whenever I had the hankering, but now I know how to make it, which is way better because all the Safeways on my end of town closed down this year.
When I talk to people about cooking, most of the time it seems to me that the people who say they don’t know how to cook don’t really need recipes, they need skills. Feeling the need to pull out a detailed set of instructions (which is what a recipe is) every time you cook is cumbersome and discouraging, but with a few basic skills you can throw together a meal without much thought. It’s that kind of thing that people are looking for when they say they want to learn how to cook.
It’s Wednesday, and I feel like I’ve wasted all of my break. I know I still have several days in which to accomplish more of my non food related goals, but it doesn’t seem like enough time. Maybe once the semester is over …
In any case, I’m at least being productive about getting our Thanksgiving meal in order before the big day. Here’s what I accomplished today.
It’s fall break! Which means the kids and I (Jessica) am home all week. Usually, I spend this week dicking around, avoiding homework, and then rushing around last minute getting ready for Thanksgiving almost entirely on the big day it’s self (to include cleaning), but that sucks so this year I vowed it would be different. I’m going to be productive (which means there will be more on my plate than just Thanksgiving dinner) and I’m not going to spend the whole day on Thursday cooking my ass off so that my back is killing me and I just want to go to bed by the time everything is ready.
I wish I had taken a picture of this with my real camera, to really do it justice, because this coleslaw was just beautiful. The problem was that it was also delicious, which meant that Freja and I gobbled it up so fast there was no going to get my camera. I’m lucky I got a camera phone shot in time!
Apple Kale Cole Slaw
3/4 cup mayo
2 tbs sugar of choice (I used evaporated cane juice, coconut sugar would likely work well, honey might make it too runny)
2 tbs Dijon mustard
3 tbs coconut vinegar
1 package coleslaw mix (or shred about a half head of cabbage and some carrots)
2 red apples, finely sliced (I used Galas)
5-10 large leafs of kale
1. Mix mayo, mustard, sugar, and vinegar to make your coleslaw dressing.
2. Stir in coleslaw mix
3. Finely slice your apples. I started out cutting mine like tiny match sticks, but that was so time consuming, I ended up just doing super thin, half moon shaped slices. Once they are sliced, stir them in with your coleslaw.
4. Shred your kale. I like to take the stems out of the leaves, because that part is pretty tough, but that’s up to you. Coarsely shred the kale leaves and mix it in with the rest of the coleslaw.
5. Eat up!
I’ve never been a big fan of egg salad until I had high tea at the Brown Palace last spring and had their delicious curry egg salad tea sandwiches. I told myself I would have to recreate it but never got around to it until I was inspired by my friend Jen who was making a roast pepper and curry egg salad recently for a meal during her Whole 30. When she posted about it, I made my own version that very day and it was great!
There are lots of home made mayo recipes out there, but I thought I would share mine with you.
Wednesday nights I work late, so before I leave in the morning I throw a whole frozen chicken in the crockpot with about 1/4 cup coconut oil, some salt, and some garlic powder. I set it on low and let it cook all day.