Easy Homemade Coleslaw Dressing - A Family Fave

Easy Homemade Coleslaw Recipe

Quarantine has me thinking more about food. Fortunately, after 10 months of Keto, I still have willpower!

Keto warriors forewarned: This Coleslaw recipe is not Keto. However, if you replace the sugar with Monk Fruit Sweetener, it would be. Yet, I haven't personally tried that. If I did, I would use less Monk Fruit sweetener than 1/3 of a cup. I'd try a heaping tablespoon for my first attempt.

As mentioned in my previous recipe review posts (featured below), although I can cook, it's not my favorite thing to do. For that reason, I'm drawn to simple recipes.

While whipping through my stained recipe book, I came across this straightforward homemade recipe for Coleslaw dressing to share with you.

Homemade Coleslaw Dressing Ingredients:

. 1/2 Cup of Vinegar
. 2/3 Cup of Olive Oil
. 1/3 Cup of Sugar
. 1/2 Teaspoon of Pepper
. Miracle Whip Salad Dressing

If needed, you can double this.

Instructions:

Put all the ingredients in a small pot on the stove and bring it to a boil (EXCEPT the MIRACLE WHIP). Pour the boiled ingredients over the prepared Coleslaw while it's hot. Put it in the fridge until you're ready to serve.

Once you're ready to serve it, mix in two heaping tablespoons of Miracle Whip Salad Dressing. I've added the dressing when the Coleslaw dish is warm, and when it's been cooled in the fridge.

Preparing the Coleslaw:

You can buy the packages of ready-made Coleslaw at the store, or shred a cabbage head and
other vegetables..

The Extra Ingredients that Make Coleslaw Taste Great:

Other than a delicious Coleslaw dressing, there are two ingredients I always add:

. Chopped Apple
. Chopped Onion

Add the chopped apple just before serving. Cut the apple into small bite-sized pieces and stir it in. I usually cut up two medium-sized apples for a medium-sized bowl of Coleslaw.

Add 1/2 of a large onion, chopped or shredded.

The apple combined with the onion and the homemade dressing gives the Coleslaw a delicious taste.

Store-Bought Coleslaw Dressing Alternative:

If you don't have the time to fuss over making homemade dressing, Kraft's Coleslaw Dressing is excellent. Make the Coleslaw as described above with apple and onion, then put in nearly a full regular sized bottle of Kraft Dressing. Base the amount you want on how creamy you prefer your slaw. Pour it in quarters.

Previous Simple Recipes from My Kitchen:

•  White Cake with Coconut Topping
•  A Man's Birthday Cake
•  One Bowl Chocolate Cake
•  Homemade Chocolate Icing
•  Easy Banana Loaf
•  Homemade Pancakes
•  Roast Pan Steak

If you're looking for a simple, comforting meat dish to serve with this Coleslaw, check out the Roast Pan Steak recipe featured above, it's so good!

Stay safe, happy cooking.

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3 Refreshing Pea Recipes for Summer

It is very hot outside and I'm feeling particularly lazy. Yet I'm hungry. It's too hot to eat a full, heavy meal but I'm really hungry. After seeing my gardening friends posting their magazine quality photos of their pea harvests, I'm having a pea craving. I think the following three recipes are the three best pea recipes. 

7 Layer Salad

I love 7 layer salads. I tend to make them only occasionally in the summer and have not yet made one this year. There are a variety of 7 layer salad recipes to be found, but I always use the recipe that uses peas. I love the flavor that peas add to this salad.

While looking for that recipe, so I could give you the amounts of the ingredients, I found this version of a Layered Salad by The Pioneer Woman. I like her version even better! She adds spinach and tomatoes - in addition to the 7 ingredients I add: lettuce, eggs, peas, green onions, bacon, cheese, and mayo. 

Layered Salad by The Pioneer Woman

Her salad is like a beautiful BLT in a bowl, with the added oomph of the peas and other ingredients. What a fresh and beautiful layer salad. YUM! My mouth is watering. 

I need to stop at the farmer's stand and buy some fresh, ripe 'maters - instead of those cardboard flavored tomatoes at the grocery. 

Pea Soup

Pea Soup recipe by Eating Well

Pea soup!  How easy and flavorful can you get?  This Pea Soup recipe by Eating Well is right up my alley - only 12 ingredients; all of which I have in my kitchen right now with the exception of fresh thyme or parsley. The recipe claims that it only takes 35 minutes until ready to eat.

In this heat, I believe I would serve this chilled (as many pea soup recipes are) but I can also imagine this would be a great soup to prepare and serve either warm or chilled - depending on my mood that day.

Smashed Peas with Mint Butter

All my life, I've smashed my peas in my potatoes and made smashed peas. Mom served them separately but they ended up mashed together on my plate. Who knew that would become "a thing" ?!  Well, it is. 

Including the water, this Smashed Pea with Mint Butter recipe by Genius Kitchen has a whopping 7 ingredients! Again, everything I have in my kitchen already with the exception of fresh parsley. No, I don't intentionally boycott parsley, I apparently just don't really use it.

The idea of adding my own fresh mint (from the balcony) to my smashed peas excites me.

Smashed Peas with Mint Butter by Genius Kitchen

*  *  *  *  *  

Whether you prefer using fresh peas for a garden to table cooking or frozen peas (because frozen peas keep their flavor for a garden-fresh taste even when the gardens aren't producing) I hope you find one of these recipes to be useful. 

Summer is a wonderful time for trying new recipes and re-visiting family favorites because the seasonal vegetables are at their freshest and most flavorful. I always feel more adventurous in the kitchen when gardens are in full swing.

Related Link:

Do you think you hate eating peas? For me it was beets. I despised beets for decades. But I changed my mind recently. Here is my article about how I came to love (and crave) beets. Even if you think you don't want to eat peas, one of the above recipes may change your mind.

Looking for vegetable recipes other than peas?  I've included some recommended cookbooks below. And yes, I've included a kid-friendly cookbook (being released in October) because, frankly, kid-friendly recipes are more my style.


Photo Credit: Intro photo courtesy of Pixaby - CC0 creative commons

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Tips for Better Hummus at Home

Smooth and creamy hummus.

I like hummus. I like hummus a lot. A lifetime ago, a friend who was vegan introduced me to hummus. But I could never make my own and have it turn out right. Frankly, I had given up trying. Then while living in Baltimore, my roommate brought home a tip about hummus. Cook the chick peas. Since then, I use that tip to make the kind of smooth and flavorful hummus that I like to eat.

Hummus is a spread made of chick peas, tahini, olive oil, lemon juice, salt, and garlic. Tahini is a "Middle Eastern paste or sauce made from ground sesame seeds" (online dictionary). Think peanut butter made from sesame seeds. 

Tips for Making Better Hummus at Home

Cook the Chick Peas.  A few years ago, my roommate came home with exciting news. A person had shared their delicious hummus with him. When he asked what the secret was, the person told him that it was boiling the chick peas and mashing them when they are still warm. I use two cans of chick peas. I dump them into a sauce pan and simmer them until the juice has simmer away. Be careful not to burn the beans (that stinks up the kitchen and is hard to remove from the pan). I then strain the remaining juice off before mashing the chick peas.

Use Fresh Tahini. Tahini comes in a can and is much like peanut butter but with oil floating on top. I only just now learned that oils can go rancid, and this includes the oils in Tahini. Which explains why I once made hummus - using a can of Tahini I found in the back of the cupboard - and it tasted terrible. I thought it was just because I'm not good in the kitchen and the odds of me messing up even the most simple recipe are high.  But in this case, it was the old Tahini. Make sure you have Tahini that was recently purchased. Stir the layers of paste and oil together before scooping out the amount you want.

Use a Food Processor or Nutri-Bullet. If you like extremely smooth Hummus, use a food processor. I use my Nutri-Bullet.  I first use a potato masher to mash the chick peas and Tahini together. I add the additional ingredients and give it all a spin in my Nutri-bullet. The Hummus turns out very creamy and easy to spread or dip. 

There are days that I want more coarse Hummus and on those days, I just mash with a potato masher and stop there.

I don't do recipes. 

For a recipe that is the same as how I make my hummus 
check out this Easy Hummus Recipe by inspired taste. 

Basically, I simmer the chick peas (two 15 oz. cans). Strain the remaining water off. Add around a 1/2 cup of tahini, a squirt of lemon juice, a pinch of garlic salt, and a squirt of olive oil. Tonight I added a can of black olives. I mashed the mix with a potato masher. Then I added the mixture to my Nutri-Bullet with about a 1/4 cup of water. Blend briefly. Tonight I served with a few drops of sriracha and baby carrots. 

Customize Your Hummus

Add the ingredients that you like. I really like to add a can of black olives to mine. I also use a splash of water and use less oil.

Other Hummus flavor ideas are:

• sriracha
• cumin
• roasted red peppers
• mushroom
• spinach

Additional Links About Hummus

I like the taste of Hummus. I think it is a great light meal or snack. I eat it on bagels, tortillas, chips, carrots, or pita bread. I don't eat it because I think it is a super food. Some people believe that Hummus is a food that is high in protein, helps with digestion, and is an anti-inflammatory. Others say that claims of high protein are inflated and that Hummus is only high in carbs and fats. If you are looking at Hummus for it's health benefits, please consider both sides of the debate. Jessica Migala in EatingWell writes on the side of hummus being a very healthy food with many different health benefits, including being a good source of protein. While Jessica Cording writes for Shape Magazine that hummus not only is not high in protein, but IS high in fat and carbs. 

My thinking about the health benefits of hummus are somewhere in the middle. I do know that I love the taste when I make my own and it has to be far healthier than that entire bag of M&Ms I'd eat as a snack if I didn't have hummus. 

Intro Photo: Hummus courtesy of Pixabay under CC0 license

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Easy Two-Ingredient Roasted Potatoes

Do you ever feel too tired, busy, or lazy to cook yet want something filling to eat?  That's my situation constantly. On Sunday I was feeling hungry yet didn't feel like cooking, didn't feel like paying the cost of delivery, and sure didn't feel like getting dressed and going out to eat. I fell back on a go-to "recipe" - roasted potatoes. This is so ridiculously easy, inexpensive, and tasty that I have difficulty referring to it as a recipe. If you have potatoes, a bottle of vinaigrette, an oven, and a baking dish you can make these delicious roasted potatoes.  

Balsamic Vinaigrette Roasted Potatoes Recipe

Years ago I often made oven-roasted potatoes after tossing them in some balsamic vinaigrette. On the Kraft recipe site they state: 

"Red potatoes are seasoned with nothing but balsamic vinaigrette and pepper and end up tasting like something a five-star chef made."

Now, my palate is not sophisticated so I am unable to verify that statement with absolute certainty. But I can report that the balsamic vinaigrette roasted potatoes are delicious. Here is their recipe. 

I don't follow recipes very well and I tend to just throw things together. My roasted vinaigrette potatoes version is as follows:

• Wash potatoes and cut into chunks (peel if preferred, but I don't)
• Place into a greased baking dish
• Add  2-3 squirts of vinaigrette and toss (coating all pieces of potato)
• Add any extra desired ingredients (see partial list below)
• Place into a pre-heated 350 degree oven for about 20 minutes (stirring occasionally)
• Increase oven to 450 and bake until potatoes reached desired softness (use a fork to check)

The step of starting at a lower temperature then increasing the temp is just something I do so that I remember to go stir and coat the potatoes a few times before they finish. That is a completely unnecessary step for an attentive cook.

Additional Ingredients to Consider When Roasting Potatoes

You can add additional items that you are craving or that you think would be tasty. Some ideas include: 

a vinaigrette other than Balsamic
a dressing other than vinaigrette (such as mustard)

my roasted potatoes  

pepper
salt 
fresh rosemary
lemon juice
onions
browned bacon
browned sausage
ham chunks

I had potatoes, ham, onions, and Kraft Red Wine Vinaigrette on hand so that was my recipe for the brunch that was so ridiculously easy and delicious I decided to take the time to share the idea with you. 

Below I will show some of the vinaigrettes I have used regularly with much success. Just a note, the raspberry vinaigrette is one of the choices I make for my Couscous Summer Salad. But I also wouldn't hesitate to use it on roasted potatoes.

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Hidden Valley Pasta Salad Mix Reviewed

I rarely get very excited over boxed food, but this Hidden Valley Pasta Salad mix caught my eye when I was in the grocery store a few weeks ago.  

With the hot weather of summer fast approaching, the idea of a cold pasta salad was very appealing.  I thought, why not?  I'll give it a try.  Worst case, I wasted a few dollars and end up tossing it in the trash. 

However, I was pleasantly surprised!

Hidden Valley Pasta Salad - Original Ranch

HIDDEN VALLEY PASTA SALAD ORIGINAL RANCH 7.9 OZAs it turns out, this is by far the best pasta salad I have ever tasted, bar none.  It took less than 15 minutes to cook the pasta, stir in the sauce and add the required mayonnaise and milk.  With the first bite, I was absolutely shocked at how delicious it tasted. 

I couldn't eat all of the pasta salad I made that day all at one time and I wasn't about to throw it away.  I put the leftovers in the refrigerator.  For the next two days I ate the leftover pasta salad for lunch.  In fact, it was even better the second and third day after the ingredients had "married" overnight.  Plus, after being refrigerated, it was cold and made for a very nice lunch on the warm days that followed. 

I'm pretty excited about the discovery of the Hidden Valley Pasta mixes.   For this first adventure, I made the Original Ranch pasta salad. But, I will definitely be trying the Southwest Ranch next. 

Not only is it great for my own lunch, but I would willingly serve the pasta salad for the holidays, at a ladies luncheon, or as a side for dinner.  It is always nice to have something fast and easy to prepare whether I am cooking just for myself, feeding my family, or entertaining guests. 

Add Vegetables or Meat to Your Pasta Salad

For lunch, I prefer pasta salad without meat, but you can add ham, bacon, chicken or other chopped meat in with the pasta to make a fabulous dinner.  Or, you might want to add fresh vegetables instead.  How do I know it would be fabulous?  Because the base pasta salad is fabulous, so adding a tasty meat or fresh vegetables would simply give it a new twist.
 

 HIDDEN VALLEY PASTA SALAD ORIGINAL RANCH 7.9 OZ

Check Out More Recipe & Food Reviews at
ReviewThisRecipes.com

Other Recommended Pasta Recipes

Easy Pasta Recipe from Cooking for the Holidays
This is likely to be the easiest pasta recipe ever! My grandmother originally introduced all of us to this fast and easy recipe decades ago.

Buttery Pasta and Shrimp Recipe Review - On Review This!
This shrimp/pasta buttery combination has become a standard for company dinners and has also become a family favorite for Christmas Eve dinner every year.

TexMex Lasagna Recipe Reviewed on Review This!
Typically one thinks of lasagna as a classic Italian dish. Today I want to share a recipe that I created for TexMex Lasagna. It is a little twist to an old favorite

Hidden Valley Pasta Salad Mix Review Written by:

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Thanksgiving Side Dishes ~ Part II of Thanksgiving Recipes

CC BY-NC-ND 2.0 ~ Photo by Julie on Flickr.com

Thanksgiving is historically the time for a great feast and celebration. Therefore, we have joined together to offer a fantastic "feast" of side dish recipes today on Review This. I asked my co-workers, which just happen to be an awesome group of writers and online contributors, to share their personal side dish recipes for Thanksgiving. They have been most generous and I am certain we have something here for everyone.

The "first Thanksgiving" in America was celebrated in 1621 and lasted for 3 days. Some of us have family, friends and guests who drive or fly long distances to spend 3 or more days with us during the Thanksgiving holidays. Therefore, we have 3 day Thanksgiving celebrations too, which means we serve multiple meals and we need a variety of recipes to see us through the festivities. 

 

Fruits First

A holiday would simply not be complete without the fruit dishes. They always round out a meal with a healthy treat for all of us, but for the Vegans and Vegetarians in our mist, they are a absolute must.

Cranberry sauce is often found on a traditional Thanksgiving dinner table.  However, Mbgphoto shares a recipe for her very own creation of Cranberry Applesauce that sounds out of this world delicious. Plus, I give you my very own submission for a Quick & Easy Fruit Salad recipe that my own family requests for every holiday.

 Cranberry Applesauce by Mbgphoto Quick & Easy Fruit Salad by Sylvestermouse

 

Green Vegetables

Green vegetables are essential to a healthy diet, but for some reason, they seem to be the hardest to get people to eat, especially children.  Perhaps, these delicious recipes will help.

 Simple Asparagus Recipe by Adventuretravels  Mushroom Zucchini Parcels by BritFlorida

Rice Recipes

Rice is a staple food for many of us and while we are most content to eat it by itself, it is truly an excellent additive to many recipes.  Merry offers a recipe that includes rice.  It would be perfect side dishes for this Thanksgiving. 
 

 Fried Cauliflower Rice by Merry Citarella

 

Potato & Yam Recipes

All of my life I have considered potatoes and yams to be as "traditional" as the turkey when preparing the Thanksgiving dinner. The only question was which sweet potato casserole recipe to use. It seems like every member of our family has a different personal favorite potato recipe. As a result, we have actually started preparing and serving several potato recipes so everyone can enjoy their preference on Thanksgiving.  After seeing these recipes, we may well be having a few more on the table this year.

 

 Pommes de terre with Kale and Yams by Ecogranny  Slow Cooker Mashed Potatoes by Tiffany Sweet Potato Casserole by DixieMockingbird

 

Great Mixed Vegetable Recipe 

For a awesome vegetable mix, this would be the recipe of choice. Adventuretravels combines carrots, beetroots, parsnips & onions with fennel to deliver a divine side dish for Thanksgiving.
 

 Oven Roasted Vegetables With Delicious Creative Dressings by Adventuretravels

 

Delicious Extras

I am going to quote Margaret directly here because I don't believe I could say it any better any other way.  "These healthier candied walnuts or pecans make a wonderful, healthy holiday nibble (or any other time), and if they're chopped up they're yummy sprinkled on or tossed with nearly any Thanksgiving vegetable or side dish."

That one quote was enough for me.  I will be serving Margaret's candied pecans this year on Thanksgiving.  My whole family loves nuts!

 Healthier Candied Pecans or Candied Walnuts Recipe by Margaret Schindel

More to Come

Festive cheese and garlic bread  by BritFlorida

Last week, we provided an easy and delicious way to bake a Turkey for Thanksgiving. Today, we featured side dishes and tomorrow we will be concluding our Thanksgiving recipes series with desserts. I hope you will all join us again tomorrow to delve into dessert recipes with us here on Review This Reviews!

If you have published a side dish recipe that would be great for Thanksgiving, we would love to have you share it with us.  Please leave the link to your recipe in the guestbook below.


A note of my own Thanksgiving:  I want to thank each of the writers and contributors who responded to my request and submitted recipes for this special Thanksgiving Side Dish Recipes article.  You are all a true treasure trove of resources for which I am most grateful.

Wishing everyone a very happy and blessed Thanksgiving!
 

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