15
Feb 12

Shaved Asparagus and Pancetta “I Love You” Pizza

Hope you all had a great Valentine’s Day whether it was with your lover or your friends…or your dog! My hubby and I are pretty laid-back in that we like to stay in…a lot! If we eat out, it takes away the cooking part, which is one of our favorite things to do together. During the weekdays, I do most of the cooking by myself before he gets home, so I can feed the hungry hubby as soon as he comes. Today was no different, and I was excited to surprise him with my  pizza in honor of Valentine’s Day. You can see a recap of our Valentine’s Day here.

Shaved Asparagus and Pancetta “I Love You” Pizza

Ingredients:

  • store bought pizza dough (I get mine from Trader Joe’s or Sprouts.)
  • asparagus
  • diced pancetta (4 oz. package from Trader Joe’s)
  • minced garlic
  • grated mozzarella cheese
  • extra virgin olive oil
  • salt and pepper
  • flour
  • red pepper flakes (optional)

Instructions:

  1. Preheat oven with pizza stone (if using) at 450° (if using parchment paper) or 550°. Let dough rest outside for about 20 minutes.
  2. Shave asparagus stalks using a vegetable peeler. Season with olive oil, salt, and pepper in a bowl.
  3. Cook diced pancetta with minced garlic and black pepper on a small pan over medium heat for about 5 minutes or until cooked thoroughly. Place cooked pancetta over paper towel on a dish or bowl to soak excess grease.
  4. Lightly sprinkle flour on parchment paper or pizza pan. Roll out dough into a heart shape.
  5. Assemble with grated mozzarella cheese, shaved asparagus, pancetta, and more cheese.
  6. Bake for 10-15 minutes depending on your taste. Enjoy!

This is my least favorite part (letting the dough rest), because I’m always so eager to start assembling! But this time it didn’t matter, since there was some necessary prepping of the toppings.

Hold the woody end of the asparagus and shave away. After doing this, I wonder if a Y-shaped peeler might be easier to work with. Shave as much as you think you need for your pizza. I think I shaved about 10. Oh, and I recommend getting the thicker ones. Thin ones are a pain.

When you think you have enough, toss them in a bowl with EVOO, salt, and pepper. It’s tasty as-is too!

Cook the diced pancetta thoroughly for about 5 minutes. Admire the little bits of goodness.

Place them over a paper towel in a bowl or dish unless you want a really greasy pizza. Hey, some people might.

Now flour your surface. I used Pam Spray, because my hubby used all the flour trying to bake bread, “trying” being the operative word here. I never roll the dough. That’s hubby’s job, but today I really wanted to surprise him with the heart. I know it doesn’t look like the perfect surface, but it’s harder than imagined! But the shape is pretty darn good, isn’t it?

Generously sprinkle grated mozzarella. I like to use part skim whenever possible.

Layer with shaved asparagus, pancetta, and more mozzarella. Sprinkle with red pepper flakes, if you want to spice it up.

Send the beauty off into the oven, and bake for 10-15 minutes. Hubby likes it really browned (slightly burnt).

OK, so this was my first time using parchment paper, and I’m not sure if it’s supposed to look like this. The box says that it’s safe to 420°, but I went for 450°. Can anyone give me any input on this? But at least it looks cool.

Fancy pizza cutter, isn’t it? We got it as a gift from our dear friends, Paul & Ashley, along with the pizza stone. We love them! The stone and the cutter, I mean. But we love Paul & Ashley too.

If you’ve never tried asparagus on your pizza, try it now! You don’t even have to shave it, if you’re lazy. Just cut them in half lengthwise and then into couple inches in length. I assure you will love! For a vegetarian pizza, omit the pancetta.

Doesn’t this look like art?

Shaved Asparagus and Pancetta “I Love You” Pizza

Ingredients

• store bought pizza dough (I get mine from Trader Joe's or Sprouts.)
• asparagus
• diced pancetta (4 oz. package from Trader Joe's)
• minced garlic
• grated mozzarella cheese
• extra virgin olive oil
• salt and pepper
• flour
• red pepper flakes (optional)

Instructions

1. Preheat oven with pizza stone (if using) at 450° (if using parchment paper) or 550°. Let dough rest outside for about 20 minutes.
2. Shave asparagus stalks using a vegetable peeler. Season with olive oil, salt, and pepper in a bowl.
3. Cook diced pancetta with minced garlic and black pepper on a small pan over medium heat for about 5 minutes or until cooked thoroughly. Place cooked pancetta over paper towel on a dish or bowl to soak excess grease.
4. Lightly sprinkle flour on parchment paper or pizza pan. Roll out dough into a heart shape.
5. Assemble with grated mozzarella cheese, shaved asparagus, pancetta, and more cheese.
6. Bake for 10-15 minutes depending on your taste. Enjoy!
http://cynthiakim.com/2012/02/15/shaved-asparagus-and-pancetta-i-love-you-pizza/


26
Jan 12

Brussels Sprouts with Balsamic and Cranberries

I only recently discovered the joy of eating Brussels sprouts, and it has become one of my favorite veggies. I’ve done the whole Brussels sprouts with bacon thing. This is something else. This is very special. And it’s super easy which makes my life happy. Thank you Pioneer Woman for bringing this awesome recipe into my life.

Brussels Sprouts with Balsamic and Cranberries

Ingredients:

  • 3 lbs. Brussels sprouts
  • 1/2 cup olive oil
  • salt and pepper
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 cup dried cranberries

Instructions:

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Clean and trim, place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. That’s the most difficult part of this recipe. Yup, that’s it! Roast in the oven at 375° for 25 to 30 minutes. I had really big Brussels sprouts, so I halved them. Oh, and I scaled my recipe down by a third to serve four people. The recipe above supposedly serves 16 people, but I assure you that everyone will be eating a good portion of this.

In a small saucepan, combine the balsamic vinegar and sugar (I used brown sugar), and bring the mixture to a boil. Then reduce the heat to medium-low, and continue to reduce for about 15 to 20 minutes until it turns into a thick glaze.

Plate the beautifully brown roasted Brussels sprouts, throw the cranberries on top, and drizzle the balsamic glaze over everything. Toss and serve with tongs.

I assure you that you will be seeing this on the menu if you come over. It’s easy, and it’s amazingly delicious. Hubby bagged Brussels sprouts at the market when I was getting something else. I think he likes them.

Brussels Sprouts with Balsamic and Cranberries

Ingredients

• 3 lbs. Brussels sprouts
• 1/2 cup olive oil
• salt and pepper
• 1 cup balsamic vinegar
• 1/2 cup sugar
• 1 cup dried cranberries

Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
http://cynthiakim.com/2012/01/26/brussels-sprouts-with-balsamic-and-cranberries/


02
Nov 11

Garlic Roasted Shiitake Mushrooms

I’m really loving shiitake mushrooms these days. It’s so versatile…goes with so many different cuisines. And it’s yummy too. This is a super simple recipe that’s almost too simple. But simple is good.

Garlic Roasted Shiitake Mushrooms

Ingredients:

  • shiitake mushrooms
  • minced garlic
  • olive oil
  • salt and pepper

Directions:

Soak dry shiitake mushrooms in water for 30 minutes or as package indicates. Drain and squeeze excess water. Mix mushrooms with minced garlic, olive oil, salt, and pepper. Place mushrooms on a baking sheet and bake at 400° for 20 minutes.

I got this at Costco. I don’t remember how much it was, but it was pretty inexpensive.

Soak the mushrooms for about 30 minutes. Get those guys hydrated!

After soaking, check that they’re soft enough. Then rinse and drain.

Mince some garlic (lots of it), and throw them into a bowl with the mushrooms.  And then do them a favor by adding olive oil, salt, and pepper.

Mix, mix, mix. Everyone’s happy now.

Place them on a baking sheet and into the oven at 400° for 20 minutes.

And then after 20 minutes, thank yourself.

You can use them as a side, but I chose to use them as a bed for my meat dish…which you will see later. I guess it’s still a side.

Enjoy!

Garlic Roasted Shiitake Mushrooms

Ingredients

◦ shiitake mushrooms
◦ minced garlic
◦ olive oil
◦ salt and pepper

Instructions

Soak dry shiitake mushrooms in water for 30 minutes or as package indicates. Drain and squeeze excess water. Mix mushrooms with minced garlic, olive oil, salt, and pepper. Place mushrooms on a baking sheet and bake at 400° for 20 minutes.
http://cynthiakim.com/2011/11/02/garlic-roasted-shiitake-mushrooms/


26
Oct 11

Zero-Carb Zucchini Pizza!

I knew that would get your attention. Yup! It’s zero-carb, and you can make this totally fat-free! I saw a friend’s photo post on Facebook a while back, but I forgot all about it until recently. I’m into anything guilt-free, especially when it’s yummy and guilt-free! Thanks for the inspiration, Sonia!

Zucchini Pizza

Ingredients:

  • zucchini
  • tomato or pizza sauce
  • olive oil
  • fat-free shredded mozzarella
  • mushrooms (or any toppings of your choice)
  • salt and pepper

Directions:

Slice zucchini diagonally into 1/2 inch thick slices. Place them on a baking sheet. Top zucchini slices with olive oil, pizza sauce, salt, pepper, shredded mozzarella, mushrooms (or any toppings of your choice), and more mozzarella. Broil for 7-10 minutes. ‘Tis all, folks!

You can slice the zucchini diagonally for more surface area. Or you can slice them into rounds for pizza bites. I sliced diagonally for less work.

Arrange the slices on a baking sheet.

Time to start topping. Tomato sauce, pizza sauce, spaghetti sauce…whatever you got will do.

I realized I forgot the olive oil (shame on me), so that came after the sauce. Then sprinkle with salt and pepper.

Hubby did the honors of cheesing it up.

You can use any toppings that you fancy. I used mushrooms. I had some in the fridge, and they’re yummy.

Top with more mozzarella, because the cheesier the better. Pretty, aren’t they?

Broil for 7-10 minutes, depending on how cooked you want your zucchini. I honestly don’t remember how long we broiled them for. I was too hungry to care.

It was so delicious, and it’s totally skinny. I think I found my new love.

Go ahead, try it now!

Zero-Carb Zucchini Pizza!

Ingredients

◦ zucchini
◦ tomato or pizza sauce
◦ olive oil
◦ fat-free shredded mozzarella
◦ mushrooms (or any toppings of your choice)
◦ salt and pepper

Instructions

Slice zucchini diagonally into 1/2 inch thick slices. Place them on a baking sheet. Top zucchini slices with olive oil, pizza sauce, salt, pepper, shredded mozzarella, mushrooms (or any toppings of your choice), and more mozzarella. Broil for 7-10 minutes. ‘Tis all, folks!
http://cynthiakim.com/2011/10/26/zero-carb-zucchini-pizza/


06
Oct 11

Korean Pickled Jalapeños

I remember loving this side dish since I was little. It’s called go-choo jang-ajji. It’s the perfect combination of sour, sweet, and salty that complements any meal. I eat it with just about everything…honestly. My mouth is watering just looking at it!

Korean Pickled Jalapeños

Ingredients:

  • jalapeños
  • white vinegar
  • soy sauce
  • sugar

Directions:

  1. Fill a jar with sliced jalapeños.
  2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
  3. Let it sit at room temperature for a day and 1-2 days in the refrigerator…if you can’t resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!

That’s it!

Korean Pickled Jalapeños

Ingredients

◦ jalapeños
◦ white vinegar
◦ soy sauce
◦ sugar

Instructions

1. Fill a jar with sliced jalapeños.
2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
3. Let it sit at room temperature for a day and 1-2 days in the refrigerator...if you can't resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!
http://cynthiakim.com/2011/10/06/korean-pickled-jalapenos/


04
Oct 11

Korean Pickled Radish

I’ve been dying to try Korean-style fried chicken at home! But I know I wouldn’t be 100% satisfied no matter how good the chicken turned out, if I didn’t have the moo (radish) to complement it. You see, I always need my extras…all the sides, condiments, whatever. Fried chicken without the pickled radish is like pizza without toppings. My hubby would be fine with that. But not me.

Korean Pickled Radish

Ingredients:

  • Korean radish (moo)
  • vinegar
  • white sugar
  • water

Directions:

  1. Peel moo and chop up into 1/2 to 1 inch cubes.
  2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
  3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
  4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
  5. Enjoy with fried chicken or with anything else as a side!

Here is my 5 pound moo in all its glory. The best part about it was that it was under $1!

Cut the ends off…

Then peel…

Then cut into 1/2 to 1 inch thick slices…

And finally into cubes. And you can go ahead and clean up your knife and cutting board. I always clean as I go. It’s an OCD tendency of mine.

In a mixing bowl, mix a 1:1:1 ratio of vinegar, white sugar, and water. I almost never use white sugar, but I have it just in case. You don’t want brown pickled radish…weird. Also, I used about 2/3 cup of each for my 5 pound moo.

Put the moo cubes into the mixture and mix them around.

Transfer the moo and juice to a container.

And make sure that all of the moo is submerged in the liquid. If you need more liquid, just remember 1:1:1.

Just let it sit on your kitchen counter for a full day and then in the refrigerator for another day or two.

Then it’s ready to go! The sweet and sour crunch of this side is the best. I prefer it over cole slaw with my fried chicken. But maybe that’s just the Korean in me.

What about you? What do you prefer?

Korean Pickled Radish

Ingredients

◦ Korean radish (moo)
◦ vinegar
◦ white sugar
◦ water

Instructions

1. Peel moo and chop up into 1/2 to 1 inch cubes.
2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
5. Enjoy with fried chicken or with anything else as a side!
http://cynthiakim.com/2011/10/04/korean-pickled-radish/


22
Sep 11

Kimchi Gooksoo (Kimchi Noodles)

When you’re feeling really lazy in the kitchen (seems to be a common theme for me these days), and you want something quick but still yummy, kimchi gooksoo to the rescue! It’s so easy, Kuma can almost do it! And it sure beats ramen (at least for me). It’s perfect for a quick lunch, or even dinner, especially on a hot summer day (which is nowhere to be seen these days :( ).

Kimchi Gooksoo

Ingredients:

  • well fermented kimchi, 1 cup chopped
  • thin Asian noodles (somyun, soba, rice noodles, etc.)
  • sesame oil, 1 tbsp
  • sugar, 2 tsp
  • hot pepper flakes, 1 tsp
  • kimchi juice, 1 tbsp
  • white or wine vinegar, 1 tbsp
  • hot pepper paste to taste (optional)
  • soy sauce to taste (optional)
  • chopped green onion
  • roasted sesame seeds

Directions:

  1. Cook noodles until al dente. Rinse with cold water, and make sure noodles are cold and drained well.
  2. Add kimchi, sesame oil, sugar, hot pepper flakes, kimchi juice, and vinegar. Hot pepper paste and soy sauce are optional. Mix well, taste, and add anything according to taste.
  3. Sprinkle with green onions and roasted sesame seeds.

Disclaimer: The measurements stated above are estimates. Please listen to your heart, and add ingredients accordingly.

Kimchi Gooksoo (Kimchi Noodles)

Ingredients

◦ well fermented kimchi, 1 cup chopped
◦ thin Asian noodles (somyun, soba, rice noodles, etc.)
◦ sesame oil, 1 tbsp
◦ sugar, 2 tsp
◦ hot pepper flakes, 1 tsp
◦ kimchi juice, 1 tbsp
◦ white or wine vinegar, 1 tbsp
◦ hot pepper paste to taste (optional)
◦ soy sauce to taste (optional)
◦ chopped green onion
◦ roasted sesame seeds

Instructions

1. Cook noodles until al dente. Rinse with cold water, and make sure noodles are cold and drained well.
2. Add kimchi, sesame oil, sugar, hot pepper flakes, kimchi juice, and vinegar. Hot pepper paste and soy sauce are optional. Mix well, taste, and add anything according to taste.
3. Sprinkle with green onions and roasted sesame seeds.
http://cynthiakim.com/2011/09/22/kimchi-gooksoo-kimchi-noodles/


07
Sep 11

Soy Sauce Marinated Eggs


I came back home after a fun and long Labor Day weekend and remembered that I had these eggs marinating away! And it was oh-so-tasty! I think I just ate about 5 of these right now.

I always thought I could only have these yummy eggs in jangjorim (a Korean beef side dish). Whenever I see jangjorim at a restaurant, I’d rather go for the eggs than the beef. They’re just so good…so much more fun than regular hard-boiled eggs.

Soy Sauce Eggs

Ingredients:

  • 15 hard-boiled eggs
  • 1 cup soy sauce
  • 1/2 cup cooking sake
  • 1/2 cup water
  • 4 tbsp brown sugar
Directions:
  1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
  2. Add soy sauce, sake, water, and sugar.
  3. Simmer for 20 minutes over medium heat. Mix around occasionally.
  4. Keep eggs in soy sauce when storing.

Get a large pot of eggs and get them boiling! Might as well make a large batch, if you’re gonna do it. I used 15 eggs. It’s not that much.

After boiling, peel all the eggs. I love hard-boiled eggs. They’re healthy and cute.

I can’t hard-boil eggs and not give any to Kuma. She loves eggs. She’ll get her lazy butt up and trot over to the kitchen whenever she hears the egg shells cracking…funny girl.

Put all the eggs back into the pot, and add the soy sauce, sake, water, and sugar.

To pepper or not to pepper…

Of course I peppered. I don’t think it made much of a difference in taste, but it sure does make it look more like a party.

After simmering for a few minutes, they start to get a happier glow. And it smells so good!

This is Day One of soy sauce marination. Good thing I had to leave for the Labor Day weekend, or else I never would have seen Day Five.

And Day Five…soy sauce has successfully permeated through the whites. Delicious!

Soy Sauce Marinated Eggs

Ingredients

◦ 15 hard-boiled eggs
◦ 1 cup soy sauce
◦ 1/2 cup cooking sake
◦ 1/2 cup water
◦ 4 tbsp brown sugar

Instructions

1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
2. Add soy sauce, sake, water, and sugar.
3. Simmer for 20 minutes over medium heat. Mix around occasionally.
4. Keep eggs in soy sauce when storing.
http://cynthiakim.com/2011/09/07/soy-sauce-marinated-eggs-egg-jorim/


18
Aug 11

Joe Jost’s Pickled Eggs

No, it’s not Easter.  MK somehow came across this recipe, and he really wanted to try it.  Apparently, Joe Jost’s is a tavern in Long Beach that’s been around since 1924!  I did some quick research, and these pickled eggs are famous!  According to their website, they’ve sold over 7,000,000 eggs!

Joe Jost’s Pickled Eggs

Ingredients:

  • 8 hard-boiled eggs, peeled
  • 1 (12 ounce) jar yellow chile peppers
  • 2 tablespoons pickling spice
  • 1 cup white wine vinegar
  • 1 1/2 scant cups water
  • 1 tablespoon sugar
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Directions: Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don’t refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

MK also read somewhere that it’s better after three weeks.  So long!

In go the eggs!  I think hard-boiled eggs are so cute.

I know the recipe doesn’t include onions and jalapeños.  It was MK’s idea this time…not mine.  I promise.

Fill it to the top, and set it aside.  The smell of vinegar is making my mouth water.  Yum.

I can’t help but stare at stuff I’m pickling.  I do that quite often.  Like it’s gonna speed it up or something…

Two days later, I had to try it.  I’m not gonna wait three weeks!  I was only allowed to eat one though.  He wants to wait three weeks.

The verdict: Weird but addicting.  Especially with the peppers, jalapeños, and peanuts!  Total beer food.

Joe Jost’s Pickled Eggs

Ingredients

◦ 8 hard-boiled eggs, peeled
◦ 1 (12 ounce) jar yellow chile peppers
◦ 2 tablespoons pickling spice
◦ 1 cup white wine vinegar
◦ 1 1/2 scant cups water
◦ 1 tablespoon sugar
◦ 1 teaspoon turmeric
◦ 2 teaspoons salt

Instructions

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.
http://cynthiakim.com/2011/08/18/joe-josts-picked-eggs/


16
Aug 11

Mardi Gras Slaw

This was inspired by The Pioneer Woman with a few twists and additions of my own.

A little 411…I originally named this coleslaw and the title of this post “Purple & Green Slaw,” because I couldn’t think of a better name. Then, I Googled “purple and green,” and it turns out that purple, green, and gold represent Mardi Gras!  I researched a little more, and it turns out that each color represents something.

  • Purple represents justice.  This is prefect, because purple cabbages need justice.  You’ll see what I mean later in my little rant about the name, red cabbage.
  • Green represents faith.  You can always trust that jalapeño, lime, and cilantro will come through for you.
  • Gold represents power.  Garlic’s powerful fragrance gives it the name “the stinking rose.”

OK, so what if it’s cheesy!  I wanted to justify my coleslaw name.  Leave me alone.

Cyn’s Mardi Gras Slaw

Ingredients:

  • 1/2 green cabbage
  • 1/2 red cabbage
  • 1 jalapeño
  • garlic
  • cilantro
  • lime
  • mayonnaise, approx. 1/3 cup
  • milk, approx. 1/3 cup
  • vinegar, 1 tbsp
  • brown sugar, 1 tbsp
  • paprika, 1 tsp
  • poppy seeds, 1, tsp
  • salt
  • black pepper

*Please note that I don’t really measure.  These are very loose approximations.  In fact, you’ll probably see all of my recipes in whole number tbsp or tsp…never fractions.

Directions: Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl.  Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss.  Top with roughly chopped cilantro and lime, and toss lightly. So easy!


First, quarter the cabbage.  Don’t forget to cut the core out!  I don’t know how it tastes, but something tells me it’s not yummy.

Slice it really thin, and put into a bowl.  By the way, this looks like purple to me.  So why is it called red cabbage?  Just like red onions. They’re purple! Things like that bother me.


Do the same with the green cabbage.


OK, so I did the green first, then the red purple.  So what?  Why do I feel like I have to work on the green cabbage first and then the purple?  It’s the same thing with onions.  When I use both yellow and purple onions, I always work with the yellow first.  I feel like that’s the correct order.

Finely chop a jalapeño and some garlic…almost minced.  Is it weird to put garlic in coleslaw??  I can’t help it.  If you didn’t know…I mention it here.

Mix a 1:1 ratio of mayonnaise and milk, about 1/3 cup of each.  Then mix in vinegar, brown sugar, paprika, poppy seeds, salt, and pepper.  I had some poppy seeds laying around, so I decided to add it into the mix.  And I’m so glad I did!  Oh, and I’ve started using paprika in everything.  I love it.  Plus, I like saying it.  Come on…say it three times…paprika paprika paprika.

Now, poke your pinky in there and give it a little taste.  That’s exactly what I did.  Just don’t double dip.  I poked my other pinky to give hubby a taste too.  It was perfect…my first time too!  But again, my measurements are not exact, so adjust to your taste.

Pour the dressing over the veggies, toss, toss, toss, and see magic happen.  I use plastic gloves.  It’s the easiest.  I use plastic gloves for a lot of stuff…can’t imagine kitchen (or bathroom) work without it. If you’re unsure of how much dressing you should use, pour some, toss, and add as needed.  You can always add dressing, but you can’t take away.  Unless you don’t mind chopping up more cabbage.

After you’ve tossed the slaw, add a lot of roughly chopped cilantro…the more the merrier.  Squeeze the juice of one lime all over, and toss lightly. Cilantro is another one my of faves, but it didn’t make my list only because I don’t always have it in the kitchen.

In case you’re wondering, that’s MK’s thumb. My hands are not that big.

And there’s my Purple & Green Slaw Mardi Gras Slaw!   I think it looks so much more elegant than the traditional coleslaw with bits of carrot and pale green cabbage.  Don’t  you?

Mardi Gras Slaw

Ingredients

◦ 1/2 green cabbage
◦ 1/2 red cabbage
◦ 1 jalapeño
◦ garlic
◦ cilantro
◦ lime
◦ mayonnaise, approx. 1/3 cup
◦ milk, approx. 1/3 cup
◦ vinegar, 1 tbsp
◦ brown sugar, 1 tbsp
◦ paprika, 1 tsp
◦ poppy seeds, 1, tsp
◦ salt
◦ black pepper

Instructions

Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl. Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss. Top with roughly chopped cilantro and lime, and toss lightly. So easy!
http://cynthiakim.com/2011/08/16/mardi-gras-slaw/