Carribean Coleslaw
Ingredients
- 8 cups shredded cabbage
- 1 tsp salt
- half a pineapple (peeled, cored and cut into thin strips)
- 2 carrots (julienned or shredded)
- 1 sweet red pepper (thinly sliced)
- half a white onion (thinly sliced)
- 1/2 vegtable oil
- 3 tbsp cider vinegar
- 1 tbsp sugar
- 1/4 tsp black pepper
- dash of hot sauce
- Toss cabage with salt and let stand until soft (1 to 2 hours). Drain; squeeze out extra liquid. In LARGE bowl toss cabbage, carrots, pineapple, pepper and onion.
- Whisk together mayo, vinegar, pepper, sugar and hot sauce, then toss with cabbage mixture. Let stand 20 minutes.
- Toss before serving.
It keeps in the refridgerator for up to 4 days.
Bread Maker Hamburgh Buns
Ingredients
- 1 1/3 cups water
- 2 tablespoons non-fat milk powder
- 4 cups all-purpose flour
- 2 tablespoons shortening
- 2 1/2 to 3 tablespoons sugar
- 2 teaspoons salt
- 1 packet yeast (about 2 1/2 teaspoons)
- 2 cloves grlic
- 1 green onion diced
- 1 egg white
- Add all ingredients to to your bread machine (omit greeen onion and egg white) in the order given (or according to bread machine's instructions) and set on "dough" cycle.
- When cycle finishes, turn out onto a floured board and punch down.
- Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking.
- Cover dough with a clean dishcloth and let rest for about 30 minutes.
- Lightly grease a large baking sheet; sprinkle with cornmeal.
- Press dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle.
- Place each circle on the baking sheet and let rest for about 20 minutes.
- Mish together egg white and green onion and brush over top of buns.
- Bake at 375 for about 18 minutes, or until nicely browned.
- Shape these in a long narrow shape for hot dog or sausage buns, or make small shapes for party sandwiches.
The flour you should be able to substitue at least 1 1/2 cups for whole wheat and spelt flour.
If you want a glossy top rember to brush an egg/water mixture on top before baking. And you can add some seame seeds to the top for a bit of texture
Black and White Bean and Quinoa Salad
Ingredients
1/3 cup (75 mL) quinoa
1 (19 oz/540 mL) can black beans, drained and rinsed
1 (19 oz/540 mL) can navy beans, drained and rinsed
1 cup (250 mL) diced cucumber
1/4 cup (50 mL) diced red onion
1 jalapeno pepper, seeded and minced
1/4 cup (50 mL) chopped fresh coriander
Dressing:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) cider vinegar
1 clove garlic, minced
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
In saucepan of boiling salted water, cook quinoa until tender, about 12 minutes. Drain and rinse.
Dressing:
In large bowl, whisk together oil, lime juice, vinegar, garlic, chili powder, coriander, oregano, salt and pepper.
Add quinoa, black beans, navy beans, cucumber, onion, jalapeƱo pepper and coriander; toss to combine.