Coleslaw

I've been trying for awhile to perfect my coleslaw recipe... something not too runny, not too sweet, not too onion-y (I don't like raw onions), etc. Here's the final result. Yum.

yield: 12 1/2-cup servings

1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
1 Tbsp vinegar (I used apple vinegar)
2 Tbsp lemon juice
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
6 cups shredded cabbage
2 carrots, finely shredded

1. In a large bowl, whisk together mayonnaise, buttermilk, and next 6 ingredients (through pepper). Stir in cabbage and carrots. Refrigerate 1-2 hours before serving.

Spanish Rice

After trying what seemed like a million different recipes for Spanish rice, adding different amounts of jalepeños, tomato sauce, and spices, I finally came up with this recipe, which for me has the perfect amount of spiciness and not too much of the other things, like onions or tomato sauce.

yield: 4-5 servings, or about 2 1/2-3 cups

1 Tbsp oil
1 small onion, chopped
1 cup white rice
1 large jalepeño, chopped
2 cups chicken broth
1/2 cup tomato sauce
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin

1. In a medium saucepan, heat oil over medium-high heat. Add onion and sauté until tender. Add rice, stirring well, and cook for 1-2 minutes or until rice has browned a bit and starts to puff.
2. Stir in remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer for 20-30 minutes or until liquid is absorbed and rice is tender. Let sit about 10 minutes before serving.

Black Beans

We can't get black beans in Turkey, but I have a small supply thanks to some friends who brought me some out of Russia. I hoard them until we have Mexican food for dinner. And then I make a vat. These are simple to make, full of fiber, and make a complete protein if you serve them with rice. Yum.

yield: about 4 cups

2 cups dried black beans
1 large onion, chopped
2 1/2 tsp salt

1. Place beans in a large stockpot and cover with at least 3 inches of water. Let soak overnight.
2. Rinse beans and return to pot. Add onion, salt, and water to 2-3 inches above the beans. Bring to a boil. Reduce heat to medium-low and simmer for 2 hours, or until soft, adding more water if necessary.

Carrot Soufflé

Similar to sweet potato casserole in texture and taste, this recipe calls for more-readily-available carrots. A great addition to the typical Thanksgiving feast.

yield: 8 1/2-cup servings

7 cups chopped carrot
2/3 cup sugar
1/4 cup fat-free sour cream
3 Tbsp flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
3 eggs, slightly beaten
1 tsp powdered sugar

1. Preheat oven to 350°.
2. Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth (you can mash with a potato masher if you don't have a food processor). Combine carrots with sugar through eggs, mixing to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Summer Squash Ribbons

yield: 8 1/2-cup servings

3 small zucchini (about 1 lb)
3 small yellow squash (about 1 lb)
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 Tbsp dried basil
1 tsp dried oregano
1/4 cup shaved fresh Parmesan cheese

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds. Discard cores.
2. combine oil, lemon juice, salt and pepper in a small bowl, stirring with a whisk. Drizzle oil mixture over squash ribbons. Sprinkle with basil and oregano; toss gently. Sprinkle with cheese.

Ratatouille

yield: 10 1/2-cup servings

2 Tbsp olive oil
3 cups chopped onion
5 cups (1-inch) cubed peeled eggplant (about 1 pound)
2 cups (1/2-inch) cubed zucchini (about 1/2 pound)
1 cup chopped red bell pepper
1 1/2 Tbsp minced garlic (about 7 cloves)
2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp salt
1 tsp sweet smoked paprika
1/2 tsp pepper

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and pepper; cook 1 minute.

Squash-Rice Casserole

yield: 8 1-cup servings

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice
1 cup shredded sharp cheddar cheese
1 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese
1/4 cup Italian-seasoned breadcrumbs
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. Combine zucchini mixture, rice, cheddar, sour cream, 2 Tbsp Parmesan cheese, and breadcrumbs through eggs in a bowl; stir gently. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.