Napa Cabbage-and-Sweet Peppers Slaw

Picture from SL Recipe

Yield: MAKES about 4 1/2 cups, probably 6 servings
Hands on: 25 minutes
Total time: 8 Hours, 25 minutes

Ingredients:
1 cup rice vinegar
1/4 cup honey
2 1/4 teaspoons kosher salt
4 cups chopped napa cabbage
1 cup seeded and thinly sliced sweet mini peppers
1/4 large red onion, thinly sliced
1/4 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint

Preparation:
1. Stir together first 3 ingredients and 1 cup water in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and simmer 5 minutes. Remove from heat.

2. Toss together cabbage and next 4 ingredients in a medium bowl. Transfer to a jar; add vinegar mixture, and screw on lid. Chill 8 to 12 hours, turning occasionally. Store in refrigerator up to 3 days.

Notes:
From Southern Living MAY 2015. This issue had a couple other chow chow slaw recipes I wanted to try.

Chicken Stew with Butternut Squash + Quinoa

Serves 6  *  Picture & Recipe courtesy of Fearless Homemaker

INGREDIENTS

• 1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
• 3 cups chicken broth
• the meat of 1 rotisserie chicken (about 3-4 cups), shredded (i used both white + dark meat)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted + quartered kalamata olives (i omitted these because of an olive-hatin’ husband, but i’d recommend adding them in for additional flavor + color!)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup minced fresh flat-leaf parsley

DIRECTIONS

• Steam the butternut squash until barely tender, about 10 minutes. remove half of the squash pieces + set aside.
• Steam the remaining squash until very tender, an additional 4 to 6 minutes. mash this squash with the back of a fork. set aside.
• In a large saucepan set over medium heat, add the olive oil. add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. add the minced garlic + oregano – cook, stirring, for 1 additional minute.
• Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. stir to combine. bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
• add the shredded chicken, kalamata olives, + salt + pepper. simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. for me, this took about 10-15 more minutes. add more Salt/pepper if needed, to taste.
• Garnish with the fresh parsley + serve.

Spiced Beef Stew with Sweet Potatoes

Ingredients
1 (6-oz.) can tomato paste
1 (32-oz.) container beef broth
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pounds small sweet potatoes, peeled and cubed
2 sweet onions, cut into eighths
2 cups cubed butternut squash (about 1 lb.)
2 cups frozen whole kernel corn, thawed
2 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried thyme

Preparation
1. Whisk together first 2 ingredients until smooth.
2. Sprinkle beef with flour, salt, and pepper; toss to coat.
3. Cook beef, in batches, in hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until browned. Place in a 6-qt. slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on HIGH 6 to 7 hours or until tender.

Comments
Published in Southern Living's NOVEMBER 2012 issue.
Texture is a little too gooey, but flavor is delicious. Maybe it's because I don't have a slow cooker?

Apple and Cabbage Oven Baked Chicken

Picture credit from The Healthy Foodie.
Serves 2.   Ready-in 1.5 hours

I N G R E D I E N T S
2 boneless, skinless chicken breasts
1 small onion, thinly sliced
½ small Savoy cabbage, shredded
1 Red Delicious apple, thinly sliced
1 Golden Delicious apple, thinly sliced
½ cup all natural unsweetened apple juice
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2-3 sprigs fresh rosemary, finely chopped
½ tsp salt
½ tsp black pepper

I N S T R U C T I O N S
Preheat oven to 375F

Prepare ahead

Thinly slice the onion and apples and shred the cabbage as finely as possible. The use of a mandolin is strongly recommended here.
In an oven safe dish (mine was about 7" x 7") add about 1/3 of the shredded cabbage, followed by ½ the onion and ½ the apples.
Continue layering by adding another 1/3 of the cabbage, the rest of the onions, the rest of the apple slices and finally, the rest of the cabbage. Set aside.
Place your chicken breasts on top of the cabbage and add another sprig of rosemary, if desired.

In a small mixing bowl, add apple juice, apple cider vinegar, Dijon mustard, rosemary, salt and pepper and mix until well combined. Pour over chicken and cabbage mixture.
Cover with aluminum foil and cook in the oven for about an hour, until chicken is cooked through.
Remove the chicken breasts and slice them on a diagonal
Divide cabbage/apple mixture between 2 serving plates and place sliced chicken breasts on top.
Serve immediately.

N O T E S
*  Recipe from The Healthy Foodie.
*  I put my oven safe dish over a cookie sheet in the oven and covered with tinfoil and this led to a very slow cook. Recommend not using cookie sheet, and removing tinfoil for a few minutes.
*  Double-recipe quantity = 6 servings. Delic left overs, maybe make triple next time & freeze individual meal-sized portions.

Buttermilk Chicken Salad

Prep Time: 10; Marinate Time: 8 hours; 

Cook Time: 20 minutes; READY IN: 8.5 hours

Fried Chicken Ingredients:
2 large chicken breasts, each cut in half
2 cups buttermilk
1/2 onion, sliced
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/2 teaspoon paprika
2 teaspoons cayenne pepper, divided
2 cups flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
2 cups vegetable oil

Salad Ingredients:
2-3 cups chopped romaine lettuce
1 navel orange, peeled and sliced
1 tomato, seeded and chopped
ranch dressing, optional

Directions:
In a medium bowl, combine the buttermilk, onion, parsley, thyme, tarragon, paprika, and 1 teaspoon cayenne pepper.  Mix together and submerge chicken breasts.  Cover and let sit in fridge for about 8 hours.

Remove chicken from buttermilk and set aside on a plate.

In a shallow dish, combine flour, garlic powder, onion powder, remaining 1 teaspoon cayenne pepper, salt, and pepper.  Mix well.

Dredge chicken in flour mixture and coat well.  Set aside.

In a large cast iron skillet, heat the vegetable oil under medium high heat.  You'll know it's hot enough when a bit of flour sizzles quickly when added.

Add 2 chicken breast halves at a time and fry for about 7-9 minutes per side, or until cooked through.  Place cooked chicken on paper towel-lined plate and cover with foil.  Repeat with remaining 2 chicken breast halves.

To assemble the salad, combine the romaine lettuce, tomato, and navel orange.  Toss well.  Slice up chicken and place atop lettuce.  Drizzle salad dressing.

Comments:
Recipe from my bf likes it so it must be good.
I like spicy salad dressing with this dish.

Sweet Potato Cauliflower Soup

Ingredients
1 large head cauliflower (the one I used was at least 7″ in diameter
olive oil for drizzling
Few dashes garam masala (optional)
3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
1 sweet onion, diced
2 cloves garlic
7 cups filtered water

Directions
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower on un-greased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring peeled & cut sweet potatoes, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

Recipe from Manifest Vegan
Cook/Bake Time: 30, Prep Time 10, Ready in: 40