Homemade coleslaw is easy, especially if you pick up a package of slaw mix in the produce section. It’s less expensive, though, to shred your own cabbage and carrots, especially using a food processor.
As for dressing, don’t be tempted by jars of prepared slaw dressing. As with most dressings, you get ingredients you may not want. It’s easy to mix mayonnaise with vinegar, lemon juice, and sour cream for traditional dressing. But don’t be afraid to experiment.
This week I decided to experiment with other ingredients. That’s how I developed my new favorite slaw dressing. Give it a try and see what you think.
Buttermilk Dressing For Coleslaw
1 cup buttermilk
2 Tbsp honey
1 Tbsp + 2 tsp apple cider vinegar
1 tsp dried mustard
1/2 tsp Kosher salt
1/4 tsp freshly ground pepper
1/2 sweet onion, thinly sliced or minced
Otherseasonings to taste (celery seed, dill, etc)
Combine all ingredients in a large bowl. Taste and adjust seasonings. You may prefer more vinegar or a squeeze of lemon. When you are satisfied with the taste, add cabbage slaw mix to the dressing. Toss well, cover, and refrigerate for at least an hour. Overnight is better. Toss again before serving.
We love all meat yet try to limit our consumption of red meats. So I developed a recipe for beef stew that uses only half a pound of meat. By adding a pound of mushrooms, I boost theumami taste. I sneak in more vegetables, too.
This is a pressure cooker recipe that’s easily adapted to slow cooking. By using the pressure cooker, we get that cooked all day flavor in about half an hour.
Beef and Mushroom Stew
Makes 4 one-cup servings
1/2 pound beef (chuck or round works) cut into 1” chunks
1 pound mushrooms, sliced and cleaned
1 cup broth + 1 Tbsp (reserved for slurry)
2 tsp. Oil
1 onion, chopped
2 carrots, sliced
2 small red or gold potatoes, sliced or cubed
2 ribs celery, chopped
1 clove garlic, minced or sliced
1 Tbsp Worcestershire Sauce
1 Tbsp cornstarch
Freshly ground pepper
Preheat cooker pot.
Generously salt and pepper the beef.
Brown the beefon all sides, then remove from pot and set aside.
Sautéonions, garlic, and mushrooms 1 minute.
Add cup of broth, deglaze bottom of pot, and return the beef to the cooker.
Seal and cook under high pressure for 10 minutes.
Meanwhile, prepare slurry by combining Worcestershire sauce, reserved broth, and cornstarch.
Remove pot from heat (or hit Cancel if using electric) and allow pressure to drop on its own.
Carefully open pot and add potatoes and carrots. Reseal.
Bring to pressure and cook 1 minute under pressure.
Remove from heat, allow pressure to drop 5 minutes on its own, then release remaining pressure.
Carefully open the cooker and checkvegetables for doneness.
Stir slurry again right before adding it to the pot. Return to heat (or use sautémode on electric models) just until sauce thickens.
Remove from heat immediately and check for seasonings. Add salt and pepper if needed and serve.
Adding fresh chopped parsleybefore serving adds flavor. Unfortunately, I was out of parsley when I cooked this stew today. Next time …
If you think you can’t enjoy mashed potatoes without sacrificing your waistline or health, think again. For my Mashed Potatoes for Two, I use 1 pat of butter…real butter, no substitute. A pat of real butter is 1.5 tsp. or 50 calories. That’s 25 calories per serving. The butter adds plenty of flavor with a tiny amount of fat.
For my recipe you need only two russets, a pat of butter, salt/pepper, and a cup of water. The water goes into the pressure cooker. The peeled and halved potatoes go on a trivet above the water.
Pressure cook 15 minutes, allow pressure to drop 5 minutes on its own, then quick-release. Reserve the cooking liquid. Carefully remove the cooked potatoes to a bowl and add the butter to melt with the potatoes.
Using a fork, mash and stir the potatoes. Add a tablespoon or two of the starchy cooking water to loosen the mash. If mixture is still too stiff, add more of the cooking water. Season to taste.
That’s it. Potatoes boiled in water lose much of their flavor. By steaming potatoes above the water, you retain the natural flavor and nutrients. There’s no need to add anything beyond the small amounts of butter and cooking water for creamy mashed potatoes.
Add mashed potatoes to your Hasty, Tasty meals. Serve with fat free gravy, if desired.
This recipe is not original. I picked it up years ago at a Weight Watcher’s® Meeting in Atlanta. It’s been posted many times on social media. Just in case you’ve missed it, here is a hasty tasty dessert that is made a smidgen healthier by adding fruit. Enjoy!
Pineapple Angel Food Cake
1 angel food cake mix
1 20 oz. can crushed pineapple
Preheat your oven to 350°.
Empty the contents of the cake mix into the bowl of your mixer.
Add the entire can of crushed pineapple to the mix.
Stir on lowest speed to combine for 30 seconds.
Increase speed to high and whip for one minute. Set a timer. It’s important not to overbeat.
Pour into a large Bundt pan or tube pan (or you may use two smaller tube or loaf pans) until 2/3 full. Don’t overfill.
Place in the center rack of the oven and bake for 35-40 minutes, or until a toothpick tests clean.
Remove from oven and cool, upside down, for one hour.
Run a knife gently around the edges and remove cake from pan.
Invert cooled cake onto a plate.
That’s it. If you keep a box of angel food cake mix and a can of crushed pineapple in your pantry, you’re ready for a quick and easy dessert.