Tuesday, February 23, 2010

Mexican Coleslaw

  • 6 cups very thinly sliced green cabbage, (about 1/2 head) (I just use bagged coleslaw mix with carrots)
  • 1 1/2 cups peeled and grated carrots, (2-3 medium)
  • 1/3 cup chopped cilantro
  • 1/4 cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

  1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
  2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

This is really good topped on refried beans and eaten with corn chips.

Bean and Pasta Soup

1 onion chopped
2 Tbs. Olive oil
2 garlic cloves, minced
1 Tbs. Italian Seasoning
2 cans white beans
3 cups uncooked ditalini pasta (salad macaroni)
6 cups chicken both
2-14 oz cans petite diced tomatoes
Salt and pepper

Chop onion and saute with some salt and pepper in 2 Tbs. olive oil/veg. oil till translucent. Add garlic and stir for one minute and stir in the Italian seasoning. Add chicken broth and tomatoes. Bring to a boil and simmer for 15 min. Taste and adjust seasoning (salt and pepper). Bring it back to a boil and add pasta. When pasta almost cooked add beans. When pasta cooked, simmer for a few minutes longer. This soup will absorb a lot of the broth the longer it sits. So just add some more broth to your liking.