During my “cookathon” yesterday, I made coleslaw, lentil wraps and chicken salad and was excited that I was happy with the outcome of all three dishes! Thought I’d share in case you’re looking for some solid recipes…
Modifications for Dressing
Clearly, Bobby Flay knows what he’s doing, so I’m sure the original recipe is fantastic.
*Olive Oil: I used 1/4 cup olive oil + ~1 Tbsp olive oil (I like my slaw a on the tangier side). I figure you can always add more oil if it’s too acidic tasting, but much harder to take it out once it goes in.
*Hot Sauce: I used about 5 dashes of Cholula as my hot sauce.
*Preparation: I also used a garlic pressed to finely mince the garlic so that I could add just all the ingredients into a jar and shake to blend instead of having to use a food processor to process all of it together.
Modifications for Salad
*shredded the carrots and cabbage in a food processor
*used a red onion
*only used 1/2 of a sweet, red bell pepper
Since living abroad, nostalgia has been just the catalyst I’ve needed to try out new recipes that capture flavors from home. When I was in need of a healthy lunch-on-the-go during a busy week of teaching, I would often stock up on Trader Joe’s spicy lentil wraps. While perusing food gawker the other night, I was thrilled to stumble upon a food blogger who figured out how to replicate this recipe.
*used less water since the red lentils that I use cook in under 20 minutes
*I only used 1/4 teaspoon red pepper flakes because I was not in the mood for too much heat. I’m sure my husband would have preferred the full teaspoon, although I must forewarn that these lentils would have been really spicy had I used the full amount.
*I did not make the red pepper paste. Instead, I made my Baba Ghanoush and added a roasted red bell pepper to this batch.
I really enjoyed the outcome of this classic chicken salad for my final dish yesterday. I just finished eating this in a lettuce wrap for lunch and did not miss the sandwich bread, as I think the greens add a great fresh and crunchy touch.
*Instead of 3 Tbsp of mayonnaise, I used 1 Tbsp mayo + 1 large spoonful of yogurt (organic/plain/whole milk).
*I reserved about 2 teaspoons of the chicken fat after baking the chicken breast and added it back into the salad.
*I added 1/4 teaspoon Dijon mustard.
*I used 6 small cornichons instead of dill pickles since that is what we had on hand.
Happy Cooking & Happy Weekend!