faux foodie

Spicy Mexican Slaw
April 19, 2011, 6:55 pm
Filed under: favorites, Health, side dish

I’m into slaws lately, as they are great for getting lots of cabbage, a nutritional powerhouse, into your body!

6 cups cabbage (red/green, whatever combo)
2 green onions, thinly sliced
1/2 cup chopped cilantro (or more)
4 T mayo (into veganaise lately)
3 T fresh lime juice (to taste)
hot sauce to taste (Cholula or Sriracha)
salt to taste

other add-ins: nuts? other herbs (parsley/chives)

Thinly slice cabbage and green onions; chop cilantro. Combine in large salad bowl.

In small bowl, whisk together mayo, lime juice, and hot sauce (remember to play with the amounts of these items to your taste).

Stir dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

Truffled Farro
April 18, 2011, 3:19 pm
Filed under: Company, favorites, Health, main course, side dish, weeknight

I had this at a restaurant and LOVED it! Here’s my recreation:

put some oil/butter in the bottom of a saucepan and brown farro for a few minutes. Don’t let it burn. Add in chicken or vegetable stock double to the amount of farro (1 cup farro –> 2 cups stock). Cook like rice.

When farro is cooked (it will still be chewy) serve with a few drops of truffle oil on it. Delicious!

Stacked Vegetable Lasagna
April 13, 2011, 2:46 am
Filed under: Company, favorites, Health, main course

Adapted from Tosca Reno’s Eat Clean cookbook.
I follow directions loosely; using veggies I have on hand. This recipe exchanges cauliflower for the more traditional pasta noodle. We both loved this!


1 whole cauliflower trimmed and sliced through the diameter in thin slices
2 medium zucchini trimmed and sliced lengthwise in thin slices
4 large good quality high flavor tomatoes heirloom sliced into thick slices
1 medium purple onion sliced and separated into rings
3 Portobello mushrooms brushed clean and stems removed
3 cups sauce
1 1/2 cups low-fat mozzarella shredded
Sea salt to taste
Black pepper to taste

Preheat oven to 350 degrees.
Prepare lasagna dish by coating with light oil.
Arrange cauliflower on bottom of lasagna dish.
Layer half of each of the veggies. Add 1 layer of sauce. Then add 1 layer of cheese.
Repeat layers. Bake about an hour, covering the top cheese with foil so as not to burn.

Blue Cheese Cole Slaw
April 5, 2011, 3:13 pm
Filed under: Company, side dish

6-8 cups “slaw” (I bought broccoli slaw with broccoli, carrots, and red cabbage and called it good)
1 cup mayonnaise (other recipes call for 2 cups, i cut that down!)
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup crumbled blue cheese
1/2 cup chopped fresh parsley leaves

In a medium bowl, whisk together mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the flavors to meld. Serve cold or at room temperature.