When I was 20 years old, I was deployed to Guantanamo Bay in the Army. One night we went out for dinner to celebrate the birthday of a person in our unit. There are a few restaurants in GTMO, and we went to one of the fanciest, the one attached to the Officer’s Club. It was pretty lush compared to the chow hall fare I ate for most meals, so I decided to go all out and order filet mignon, just how I like it, rare. Everyone at the table gasped in surprise. “I thought you were a vegetarian!” one of my fellow Soldiers exclaimed.
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.
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.