One of the goals during the holidays is to spend more time enjoying family and friends and less time preparing food. This can be accomplished by asking guests to bring a dish for the meal, inviting them into the kitchen to visit and help with cooking or preparing food ahead of time.
Freezer Coleslaw
This goes well with vegetarian chili.
The salad stays crisp even after being frozen. I tried adding some red cabbage that resulted in a pink slaw, so using just green cabbage is recommended.
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- 1 head cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 red onion, finely chopped
- 1 red bell pepper,finely chopped
- 1 1/4 c. sugar 310 mL
- 2 tsp. salt 10 mL
- 1 tsp. celery seed 5 mL
- 1 c. apple cider vinegar 250 mL
- 1/2 c. water 125 mL
Toss vegetables in large bowl.
Mix remaining ingredients in saucepan and bring to a boil. Boil for three minutes. Let cool. Pour over vegetables. Mix, pack in airtight plastic freezer container or a zipper lock freezer bag and freeze at least four hours until firm.
To serve, thaw in the refrigerator overnight. It can be stored for two months. – Adapted from www.busycooks.about.com.
Thai Sugar Snap Salad
- 1 lb. sugar snap peas, sliced diagonally 500 g
- 1/2 c. carrot strips (1/4 inch x 1/4 inch) 125 mL
- 1/2 red bell pepper, seeded and cut into strips or chunks
- 1/2 c. jicama, strips 125 mL (optional)
- 1 green onion, sliced (optional)
- 2 tbsp. brown sugar 30 mL
- 2 tbsp. fresh lime juice 30 mL
- 1 1/2 tsp. lime zest 7 mL
- *1 1/2 tsp. chili oil 7 mL
- or
- 1 1/2 tsp. canola oil and 7 mL
- 4–6 drops of hot sauce
- 2 tbsp. peanuts, chopped (optional)
In a medium bowl, combine vegetables. In a separate bowl, combine brown sugar, lime juice, lime zest and oil, then mix to combine.
Thirty minutes before serving, toss the dressing with the vegetables, cover and refrigerate. Before serving, sprinkle peanuts on top.
Chili oil is vegetable oil in which hot red chilies have been steeped to release their heat and flavour. It is often used in Chinese cooking.
Chill at least 30 minutes to 12 hours. Serves eight. – Adapted from Try-Foods International.
Quick Divinity Salad
- 1 carton pineapple yogurt 650 g
- 1 c. dates, chopped (preferably Medjool) 250 mL
- 1 can pineapple tidbits, drained 398 mL
- 2 tbsp. lemon juice 30 mL
- 2 c. frozen whipped topping, thawed 500 mL
In medium bowl, combine yogurt, dates and lemon juice, then mix well. Fold in whipped topping, taste the mixture. Add more lemon juice or sugar to get the flavour balance you prefer.
Rinse an eight x four inch (20 cm x 10 cm) non-stick loaf pan with water. Do not dry. Spoon mixture into the pan, cover and freeze until firm, about four hours.
You can also spoon the salad into individual freezer-proof glass dishes.
To serve, thaw for 20 minutes and run hot water over the bottom and sides of the pan, shake and turn salad out on to a cutting board. Using a knife, warmed under hot water, slice and place slices on serving plate. Serves eight. – Adapted from www.busycooks.about.com.
Quinoa Chickpea Salad
Serve this as a lunch or a salad with any main course.
- 2 c. vegetable stock 500 mL
- 1 c. quinoa 250 mL
- 1 can chickpeas, drained and rinsed 540 mL
- 1 c. red bell pepper, diced 250 mL
- 1/3 c. dried cranberries 75 mL
- 1/3 c. walnuts, chopped 75 mL
- 3 tbsp. fresh parsley, chopped 45 mL
Rinse the quinoa in a strainer, place in a medium saucepan with stock, bring to a boil over high heat. Reduce to a simmer. Cover and cook for 10 minutes.
Turn off heat and leave covered saucepan on the burner for four more minutes. Fluff with a fork and allow quinoa to cool.
Transfer quinoa to a large bowl and mix in the chickpeas, red pepper, cranberries, walnuts and parsley. Chill for two hours before serving.
This salad stays fresh in a sealed container in the refrigerator for up to five days. – Adapted from Quinoa the Everyday Superfood 365.
Vegetarian Chili
Mix ingredients in the crock pot the night before and put in the fridge.
- 1 can chickpeas, drained and rinsed 540 mL
- 1 can black beans, drained and rinsed 540 mL
- 2 c. carrots, chopped 250 mL
- 1 c. celery, chopped 250 mL
- 1/2 onion, chopped
- 1 can tomato paste 156 mL
- 2/3 c. brown sugar 150 mL
- salt to taste
- 1 can diced tomatoes, with chili 540 mL
- or
- 1 can diced tomatoes and
- 1-2 tsp. chili powder 5-10 mL
- 1/2 tsp. paprika 3 mL
- 1 tsp. cayenne pepper 5 mL
- 1/4 tsp. pepper 1 mL
Cook in crockpot on low five to seven hours or combine in a large saucepan and slowly heat on the stove.
Simmer 30 minutes, stirring frequently. Serve with sour cream, green onions and shredded cheddar cheese. Serves four.
The recipe can be doubled. – Adapted from Sarah Donald’s recipe.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
