Purple Cabbage Slaw with Honey Chipotle Vinaigrette

This slaw is full of crunchy cabbage and apples with a light, sweet/spicy dressing of seasoned rice vinegar, olive oil and a touch of honey and chipotle chiles.  Perfect with barbecue, grilled meat or poultry or as part of a salad dinner....try added to sandwiches, wraps or (my favorite) tacos & burritos.  You can make it early in the day; it holds really well. Sometimes I throw in a small handful of chopped pistachio nuts for protein if I am doing a vegetarian meal but this is not necessary.  

Fast, easy, versatile and very, healthy, the slaw is packed full of nutrients from the cabbage and apples, along with healthy fats and plenty of fiber. Don't you love it when something that tastes delicious is actually good for you?

"Purple and blue fruits and vegetables contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin.  These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells. "  ** from Color Wheel of Fruits and Vegetables 

Purple Cabbage Slaw with Honey Chipotle Vinaigrette
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
1-3 tsp adobo sauce from canned chipotle chilies
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

Add cabbage and apple to large bowl.  In a jar with tight fitting lid (I use mason jars for my vinaigrette) add vinegar, extra virgin olive oil, honey, adobo sauce, salt and pepper.  Screw on lid and shake vigorously until combined.  Drizzle half of vinaigrette over cabbage mixture.  Stir to combine.  Add more vinaigrette to your liking.  

This slaw keeps in the refrigerator for up to two days.

It is "Coleslaw" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite coleslaw recipe? Please share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Healthy Broccoli Slaw with Yogurt-Mint Dressing 
The Heritage Cook: Ranch-Flavored Cole Slaw (Gluten-Free)
Weelicious: Grated Vegetable Slaw
Daily*Dishin: Pineapple Jalapeno Coleslaw
Virtually Homemade: Sweet and Spicy Mexican Slaw
Napa Farmhouse 1885: Apple Cider Coleslaw
Red or Green: Purple Cabbage Slaw with Honey/Chipotle Vinaigrette
Devour: Coleslaw Around the World
Sweet Life Bake: Cumin-Lime Coleslaw
Elephants and the Coconut Trees: Vegan Coleslaw
Swing Eats: Thai Coleslaw
Taste With The Eyes: Spicy Rainbow Slaw
FN Dish: 4 Tricks for Shredded Slaw Glory

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

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I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Popcorn with Jalapenos & Extra Virgin Olive Oil

I love easy and flavorful appetizers especially when hosting a large crowd at parties. This "recipe" ticks all the boxes; quick, delicious, effortless, flexible and spicy. What could be better?

I always use extra virgin olive oil when making popcorn; a good quality oil for popping and an excellent version for drizzling. Freshly popped organic white corn drizzled with olive oil and sprinkled with sea salt is hard to beat but today I added both fresh and dried chopped jalapeno. So good! This recipe is being added to the appetizer menu for casual parties or whenever I want an easy & fast snack with a bit of heat.  Enjoy! and Happy 4th of July.

Popcorn with Jalapenos & Extra Virgin Olive Oil
(makes 14-16 cups)

1/4 cup extra virgin olive oil plus more for drizzling
1 cup organic popcorn kernels
1-2 fresh jalapenos, seeded and minced
1-2 tbsp dried jalapenos (see resources)
coarse sea salt

Add 1/4 cup olive oil and 1 kernel popcorn to large pot with cover. Heat oil until hot and popcorn kernel pops. Add remaining popcorn and cover pot. Shake pot frequently. Kernels will begin popping. Continue cooking until popping stops. Remove from heat.

Drizzle 2 tbsp olive oil over hot popcorn. Add 1 chopped jalapeno, dried jalapeno and 2 tsp salt. Toss until well mixed. Taste and add additional olive oil, jalapeno and/or salt to your preference. Serve immediately

It is "4th of July Themed" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite 4th of July recipe? Please share in the comments section and/or link to your blog if you have one. 
The Heritage Cook: Firecracker Salad
Jeanette's Healthy Living: Brazilian Acai Breakfast Bowl
Weelicious: Magical Fruit Wands
Sweet Bake Life: Patriotic Moscato Gelatin Shots
Virtually Homemade: Traditional Potato Salad
Dishing With Divya: Red, White and Blue Fruit Salad
Feed Me Phoebe: Red, White and Blue Coconut Panna Cotta Cups
Domesticate Me: 12 Foolproof Recipes for the Fourth of July
Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad
Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes
Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil
Elephants and the Coconut Trees: Mini Cherry Blueberry Pies
Devour: Star Sweets for the 4th
Swing Eats: Corn Dogs (Gluten-Free)
Daily*Dishin: Dilly Potato Salad
FN Dish: 4th of July Treats

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Spiced Rooibos Tea Popsicles

I am on a tea popsicle kick. I posted a recipe for Chai Green Tea Popsicles this week over on my Napa Farmhouse 1885 blog. They were so good...and I received so many rave reviews..that I decided to experiment with one of my favorite herb teas..Rooibos.

Natural News says this about Rooibos tea:

"Rooibos tea, also called red bush tea, is a herbal tea derived from the leaves of the rooibos plant. Though consumption of the tea was once confined to the South African regions in which the plant grew, rooibos tea is becoming more popular in Western countries due to its robust taste and numerous health benefits. Learn more"

Rooibos is caffeine free, rich in antioxidants, full of beneficial minerals, helps improve blood circulation and calms upset stomachs. Plus it tastes delicious. So I decided to combine brewed tea with unsweetened coconut milk, chai spices and whole blueberries and then freeze the mixture into popsicles. The result? A refreshing, light, spicy, yummy frozen treat perfect for hot summer days. Enjoy!

Spiced Rooibos Tea Popsicles
(makes 10-12 popsicles)

3 cups boiling water
4 chai rooibos tea bags
3/4 cup coconut milk
1/2 tsp cinnamon
1/2 tsp nutmeg
coconut sugar to taste (optional)
1/2 cup blueberries (fresh or frozen)

Pour the boiling water into a heat safe bowl and add the tea bags. Steep until the water is cool. Add cooled tea, coconut milk  and spices to bold and stir until combined. Taste and sweeten if desired. Pour into popsicle molds and freeze for 1 hour. Remove from freezer and equally divide blueberries between the molds. The hour of freezing allows the berries to be distributed throughout the popsicle...not sink to the bottom. Add the sticks and freeze until firm.

It is "Frozen Treats" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite frozen treat recipe? Please share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Coconut Mojito Popsicles
Dishing With Divya: Strawberry Sherbet
The Lemon Bowl: Vegan Chocolate Peanut Butter Ice Cream (No Machine Required)
Jeanette's Healthy Living: Healthy Fruit Punch Popsicles
Virtually Homemade: Minty Pina Colada Popsicles 
Weelicious: Fruity Lemonade Ice Pops
Napa Farmhouse 1885: Chai Green Tea Popsicles
Red or Green: Spiced Rooibos Tea Popsicles
Dishin & Dishes: Heath Bar Crunch Ice Cream
Elephants and the Coconut Trees: Homemade Eggless Vanilla Ice Cream (No Machine Required)
Domesticate Me: Slutty Brownie Ice Cream Sandwiches
Devour: 5 Frozen Finales
Poet in the Pantry: Peanut Butter Ice Cream
Swing Eats: Grapefruit, Pineapple, Basil and Coconut Milk Gelato
Daily*Dishin: Dark Chocolate Sorbet
Cooking With Elise: Frozen Blueberry Treats
FN Dish: 6 Reasons to Brave Brain Freeze

For a savory frozen treat:

Taste With The Eyes: Frozen Alaskan Cod, Mediterranean-Style

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Grilled Marinated Eggplant Burgers (Spicy)

One of my favorite summer burgers is made with grilled marinated eggplant instead of meat.  I use a technique I learned from my twitter friend Judy Witts Francini a.k.a Davina Cucina...salting the sliced eggplant to remove the bitterness and avoid soaking up a ton of oil. Then you simply grill and marinate in a mixture of extra virgin olive oil, garlic, red pepper flakes and black pepper. When you are ready to make the sandwiches you will use the delicious, flavorful oil to brush on the bread prior to grilling. Imagine golden brown toasted bread, garlicky spicy eggplant, melted cheese and fresh basil.... amazingly good and easy to make.  

You will serve this dish all summer! It is the perfect choice when you want something a bit different from burgers or want to add a vegetarian option to the menu.

Grilled Marinated Eggplant Burgers
makes 8 burgers
(note, grilling times are approx. depending on how hot your coals are...experiment the first time keeping careful watch to see how long it takes you)

1 globe eggplant
sea salt
1 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1-2 tsp red chili pepper flakes
fresh cracked pepper
sourdough or french boule or loaf
fresh mozzarella cheese, sliced
fresh basil
(optional, fresh heirloom tomatoes in season)

Cut eggplant into slices approx 1 inch thick.  Place in a large colander and sprinkle generously with sea salt.  Let sit for 1-2 hours.  
Prepare grill.  I prefer wood charcoal for this recipe, but a gas grill works well also. ( alternatively, you can use a grill pan indoors.)

Use a towel to blot off all the liquid which accumulates on the eggplant (it is very bitter).  Brush slices with olive oil to prevent burning and grill approx 4 minutes per side.  Remove from grill and layer in a baking pan.  Cover eggplant with remaining olive oil and sprinkle with sea salt, crushed red pepper (i use 2 teaspoons, but go with one if you want it less spicy), garlic and cracked black pepper.  Allow to marinate for a minimum of 1 hour...but longer if possible...up to 4 hours.

Cut bread into slices approx 1 inch thick.  Create sandwiches by layering a couple slices of eggplant and 1 slice mozzarella cheese between two slices of bread.  Brush some of the olive oil from the eggplant dish onto the outside of both sides of each sandwich.  Grill 3-4 minutes per side, just until the bread is golden brown and the cheese has begun to melt. Remove from grill, carefully remove the top piece of bread (sandwiches will be hot) and add some fresh basil and a slice of tomato if using.  Replace the bread slice and serve immediately.

It is "Burgers" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite burger recipe? Please share in the comments section and/or link to your blog if you have one.
Dishin & Dishes: Grill Basket Stuffed Slider Burgers
Weelicious: Mexican Chicken Sliders
Devour: 5 Sizzling Burgers
Virtually Homemade: Grilled Greek Turkey Burger
Napa Farmhouse 1885: Green Chile and Bacon Burgers
Red or Green: Grilled Marinated Eggplant Burgers (Spicy)
The Heritage Cook: Juicy Turkey Burgers for Every Cookout
Taste With The Eyes: Chicken Burger Caesar Club Sandwich
Cooking With Elise: Super Smashed Burgers
Domesticate Me: Bacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish
Swing Eats: Shrimp Burgers with Sriracha Aioli on Bibb Lettuce
Daily*Dishin: Jalapeno Feta Bison Burgers
FN Dish: 5 Ways to Bring on the Burgers

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Healthy Ginger-Molasses Cookies

Finally summer weather has arrived! I live for warm temperatures and long nights. Late dinners served outdoors. And light, delicious food chock full of fresh, locally grown ingredients. Desserts make it on the menu (of course) but nothing heavy...and often served with fruit.  These cookies are a perfect example. Spicy candied ginger added to a traditional cookie recipe tweaked to be healthy.

I used a combination of white whole wheat flour and spelt flour, used coconut sugar instead of granulated white and swapped out the butter for olive oil.  The result is a cookie you will want to eat year round but in summer, paired with organic fresh picked raspberries or strawberries macerated in Chambord (black raspberry liqueur), this is the dessert you will take to the beach, or barbecues, or potluck parties. Easy, delicious and relatively healthy...it does not get much better than that. (Note, you can use your favorite gluten-free baking mix in place of the flours to make this recipe gluten free). Happy Summer!

Healthy Ginger Cookies
(makes 2 dozen)

Ingredients
1 1/2 cup white whole wheat flour
3/4 cup spelt flour
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup plus 1 tbsp extra virgin olive oil (late harvest)
1/4 cup molasses
1 cup plus 2 tbsp coconut sugar
1/4 cup finely chopped candied ginger

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.In a medium bowl, sift together the first 7 ingredients. Set aside.

Using a mixer, beat the egg until frothy. Add the olive oil, molasses and 1 cup coconut sugar and continue beating until well mixed. Add 1/2 of flour mixture and beat until just mixed. Add remaining dry mixture and beat until just incorporated (do not overmix). Stir in candied ginger.

Drop by 2 tbsp sized balls onto prepared sheets 2 inches apart. Using the base of a glass, press down on cookies to flatten about 1/4 of each dough ball. Bake in preheated oven 10- 12 minutes or until cookies are golden brown. Remove from oven and place sheets on wire racks for 5 minutes.  Remove from sheets and allow cookies to cool on rack.  Best day of baking but can be stored, tightly wrapped, for 2-3 days.

It is "Packable Desserts" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer dessert recipe?  Please share in the comments section and/or link to your blog if you have one.

The Lemon Bowl: 5 Ingredient No-Bake Fig Newton Bites
Dishing: Caramelized Pineapple with Mint
Weelicious: Raspberry Cheesecake Jars
Virtually Homemade: Gluten-Free Double Chocolate Salted Brownies
The Heritage Cook: Anzac Biscotti
Taste With The Eyes: Cherimoya Brulee
Devour: The 5 Best Picnic Sweets
Napa Farmhouse 1885: Flourless Chocolate Cupcakes with Chambord Raspberries
Red or Green: Healthy Ginger-Molasses Cookies
Cooking With Elise: Salted Caramel Brownies
Swing Eats: S'Mores Bars (Gluten-Free)
Domesticate Me: Summer Berry Parfaits with Vanilla Bean Ricotta and Toasted Almonds
Dishin & Dishes: Triple Berry Pretzel Salad Dessert in a Jar
Food For 7 Stages of Life: Oats and Peanut Laddoo (No Bake Energy Bites)
Bacon and Souffle: Mason Jar Overnight Oats
In Jennie's Kitchen: The Best Chocolate Chip Cookies
FN Dish: Make-and-Take Picnic Desserts

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.