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| My lunch today - dinner tonight for the hubs! |
I have not blogged for over three years. I have often thought about sitting down at the computer and writing up some of the recipes I have made over the last few years. Unfortunately, still on chemo, my taste buds are not perfect and I worry something I think is great...is not. Still, I regret losing some of those creations...the chemo also wreaks havoc on my brain. Anyway, today I made this salad for my vegetarian husband in the effort of finding something new to fill in our sometimes boring meals (he NEVER complains and is very appreciative of his fatigued wife cooking at any given time). Tomorrow is the 3 year anniversary of my Stem Cell Transplant. I am doing really well, all things considered. No cure for my cancer, but I managed to find my blog, find my recipe site, and took a couple of pictures without shaking too horribly. I can't really decorate cookies anymore. It is too much for me at this point. But, give me some time, some shortcut ingredients, and I can put together a few tasty meals. We'll call this a "Thank God I'm Alive" post since it has been a long, long time since I have posted any food offerings here, and truthfully, I was not sure I would be alive 3 1/2 years post diagnosis. I was gone from my home from mid-2015 until March 2018. We traveled and I had treatments...and I am enjoying being back on the coast in our condo. Will I keep blogging? My kids encourage me to. I may, or may not, continue. You'll know if you see me!
This slaw was adapted from one posted on Natasha's Kitchen. I had to tweak and develop some short cuts to allow me to complete it within my fatigue parameters! I think this is a different enough recipe that I can say it is mine, but with accolades to Natasha. I encourage you to follow the link to her recipe if you want to do more hand chopping and have a love for a tangyer dressing. This meets my family's taste buds (well I hope, we'll see when the mister gets home). I have also tasted a very similar recipe which used bottled poppy seed dressing, another that used slivered almonds instead of pecans, and one with only raisins, not dried cranberries. Mixing it up is what makes cooking fun! No cooking required here (other than toasting pecans) so it is an easy addition to a Thanksgiving meal, or to take to a potluck. Bet it would be a winner!
Broccoli Apple Slaw
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| A link to printable recipe is above |
Ingredients:
Salad:
1 bag Broccoli Slaw with Carrots (if you live in Texas the
HEB bag is perfect - not too finely chopped)
1 large Honeycrisp Apple - cored and diced - do not peel
1/2 medium purple onion diced - this should be a subtle
background taste - small dice
1 cup toasted, unsalted pecan halves, rough
chopped - big pieces
1/2 cup reduced sugar Craisins
1 oz box Raisins (or more if you love 'em)
Dressing:
3/4 cup mayo - we like Hellman's
1/2 cup sour cream (whole, not reduced fat)
3 Tbsp freshly squeezed lemon juice - 2 good
sized lemons squeezed should do it.
2 heaping Tbsp granulated white sugar
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Instructions:
In a 16 ounce jar with lid add dressing ingredients and shake
vigorously until a lovely creamy dressing forms.
Put aside until salad mix completed.
You can make this in advance.
Start by toasting your pecans in a small skillet just until
just hot to the touch, stirring nuts around while they toast.
Set aside to cool.
Prep your vegetables as described in ingredient list.
In a large mixing bowl, add the bag of broccoli slaw,
diced apple (skin on for color and crunch), purple onion,
Craisins, raisins, and cooled pecans.
Fold ingredients together gently until well mixed.
Taste your dressing. It should be creamy and sweet/tart.
Adjust to taste. Too tart? Add a bit more sugar.
Not tart enough, add some more lemon.
Add all of the dressing to the salad and stir until completely
coated.
Give it a taste.
It is delicious!
Serve immediately or it can sit for a few hours in fridge.
Ideally the lemons will keep the apples from turning brown.
Bon Appetit, Y'all!
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