CPW - Cooking

lulubunny1

.[Poll]

kzoomaggie

I cook dinner 3-4 days a week and then we eat leftovers the rest of the days.  I didn't know if that should be everyday, or if it qualifies as 3-4 days.  So I just voted the way I wanted...   DH and I go out to dinner maybe once a week.  We're trying to cut back though...

Milsey32

kzoomaggie:

I cook dinner 3-4 days a week and then we eat leftovers the rest of the days. 

We do too. We plan a couple meals to go shopping for, then cook a meal and see how long it lasts.  

MMRoberts11

Milsey32:

kzoomaggie:

I cook dinner 3-4 days a week and then we eat leftovers the rest of the days. 

We do too. We plan a couple meals to go shopping for, then cook a meal and see how long it lasts.  

 Us too.

elkay

It depends how you define "cooking". If I have to plan the menu, collect ingredients, and compose them into a meal, I think I am cooking whether or not the thing involves heat. If I am only retrieving either pre-made leftovers from the fridge, or opening packages and arranging the food on plates, I am not cooking. E.g., toast for breakfast = not cooking, scrambled eggs = cooking.

 So tonight's dinner is a hybrid. Leftover (on purpose) pot roast in tomato sauce that I cooked on Sunday, steamed rice, and a cabbage/pepper slaw that I am mixing now.

kzoomaggie

elkay:

 So tonight's dinner is a hybrid. Leftover (on purpose) pot roast in tomato sauce that I cooked on Sunday, steamed rice, and a cabbage/pepper slaw that I am mixing now.

Sounds delicious! 

elkay

It was delicious, very! In the interest of spreading good easy food, here's my slaw recipe. I hope some of you will try it. It's a great dish to take to potlucks (I'd make a double batch), since it is:

• budget-friendly
• colorfully attractive
  
• stays safe at room temperature for hours
  
• goes well with all sorts of main dishes
• leftovers keep well
  

Elkay's Cabbage Salad

Note: measurements are "to taste", these are just a guideline

The Special Ingredient  (make this first)

In a medium-hot dry frying pan, toast 2 Tablespoons whole cumin seed for about 2 min. until fragrant. Put into a small bowl and stir in 2 tsp. kosher or sea salt. Set aside.

The Slaw

4 - 5 cups thinly sliced green cabbage (about 1/2 cabbage head)

1/3 cup thinly sliced green sweet pepper

1/3 cup thinly sliced red sweet pepper 

3 chopped scallions

1/4 cup coarsely chopped flat (Italian) parsley

Put veggies in a large bowl (very large, you'll need tossing headspace). Sprinkle with about 1/8 tsp. kosher or sea salt and about 1 tablespoon white wine vinegar. Toss. Set aside while you make dressing.

 The Vinaigrette Dressing

1 Tablespoon fresh lemon juice

2 Tablespoons white wine vinegar (or omit lemon juice and use 3T. vinegar)

1/4 tsp. salt

freshly ground black pepper

Place in a small bowl and whip together with a fork or small whisk. Then whip in

1/2 - 2/3 cup olive oil

Dressing will look creamy for a moment before re-separating. Taste for and adjust seasoning.

Whip again and pour about half of dressing over salad. Toss well. You want all veggies coated with dressing, but not swimming. Sprinkle with about 1 teaspoon of Special Ingredient. You want a mere hint of the cumin flavor. (If you really dislike cumin, just skip this bit. It does add a special note to the flavors though.) Set slaw aside to marinate while you make the rest of the meal. Stir again just before serving.

Leftover slaw keeps well in the fridge for several days, although it loses some crispness. You could vary it with any peppers you like, such as cubanelle or diced jalapeno. Or add shredded carrot or jicama.

Extra vinaigrette keeps in a jar on the counter; you can use it for salads, dips, or brushing meats or veggies to grill. Special Ingredient keeps in a jar in the pantry. Sprinkle it on baked chicken, chili, bean dips, or curries.

 Enjoy!