Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
This recipe is from Mark Bittman's The Food Matters and I found it online in the New York Times in his column. Mark Bittman is one of my favorites because of his straightforward recipes with their many options.
Often, when I use a recipe from a particular chef, the results don't sound like the original recipe, at all. With Mark Bittman, I end up using his choices and I end up with a recipe, I can credit to the author with honesty. Too often, the recipe is so far afield, there is no point in saying more than it was inspired by So and So.
The changes I made in this recipe was using less olive oil omitting the parsley. Otherwise, I did not improvise. I felt no need to. As much as I enjoy experimenting, there are times, I like to let the book to the talking and follow the recipe.
Mark Bittman’s Apple Slaw
2 tablespoons olive oil
1 heaping teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
2 cups cored and shredded red cabbage (about 8 ounces)
2 medium Granny Smith shredded or grated
8 radishes, chopped
1 red onion, chopped or grated
1/2 cup chopped fresh parsley
Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.
Add the cabbage, apples, radishes and onion and toss until thoroughly combined.
Sprinkle with salt and pepper and refrigerate until ready to serve.
Just before serving, toss with the parsley. Adjust seasoning to taste.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.