Have you ever tried Mexican coleslaw? It’s super yummy! Like most other Mexican foods, this coleslaw is spicy. Of course, you can tweak the recipe to make it as hot or as mild as you like. This slaw can be a cool, refreshing accompaniment to hot foods, and the dairy products in the slaw will help neutralize any hot spices. This is a good side dish for just about any type of main course – not just for Mexican food.
Mexican coleslaw recipe
What you’ll need:
2 cups grated green cabbage
1 large tomato, diced
1 green bell pepper, diced
1 (or more) diced fresh jalapeno pepper
2 tablespoons diced onion
1 tablespoons diced or chopped black olives
1 small bunch fresh cilantro, chopped
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon lime juice
1 teaspoon minced garlic
Salt, to taste
Milk, as needed
Directions: In a large bowl, toss together cabbage, tomato, bell pepper, jalapeno pepper, onion, black olives, and cilantro. In a small bowl, add sour cream, mayonnaise, sugar, vinegar, lime juice, garlic, and salt. Thin dressing with milk, as needed.
Pour dressing over vegetables in large bowl and mix gently until all the components are well combined. Refrigerate, covered, until coleslaw is cold. Serve with all your favorite Mexican entrees or other dishes.
If you love to keep warm during the winter with hot tea, coffee or even soup, then you’ll love the convenience of a thermal carafe. I use a stove top percolator to make coffee in the morning. It makes a delicious cup of coffee, but it doesn’t have a “Keep Warm” setting. The Yankee in me hates to waste anything, let alone gourmet coffee that I’ve watched perk. So as soon as the coffee percolator has done its job, I pour the steaming hot coffee into the thermal carafe. Many of them will keep coffee and other hot liquids piping hot for up to 8 hours.
If you love to pack a sandwich for work, for convenience and savings, then you might miss having a hot meal and lunch time. Well it’s easy enough to put some hot soup in a thermal carafe and have a tasty soup and sandwich combo. Include a rich homemade vegetable soup and you’ll have a delicious way to get a couple servings of vegetables.
While I do use a stovetop coffee percolator to make coffee and then pour it into a thermal carafe. Other coffee lovers are more efficient. There are coffee machines that will make the coffee and then pour it directly into a thermal carafe. Many of the top coffee makers have this option, such as Zojirushi.
There should be no doubt in your mind by this time that cutting out carbs will help you to lose weight. Not only that, but everyone I talk to also says that getting rid of processed carbohydrates like sugar and refined flour makes them feel better also. I couldn’t agree more. Since being low carb I no longer crave foods and I seem to have a lot more energy all day long.
But, if you are following a low carb lifestyle then you know how hard it is to find good recipes that are not loaded with starchy carbohydrates. This soup fills the bill.
The problem with most soups is they contain potatoes or pasta or beans. Potatoes and pasta are notoriously high in carbs and beans are in the middle range due to the extra fiber. This soup tastes great but stays away from these staples.
Recipe
Chop 2 strips bacon and mix with one pound hamburger. Brown this in the bottom of your soup pot and then pour off the extra fat. You won’t get it all and so there will still be a lot of flavor. Remove the meat mixture for later.
Next cook one cup onion until brown in the meat drippings that were left in the pot, add one pound mushrooms and cook until they have lost most of their water then add three stalks of chopped celery. Cook until tender and then add two cloves garlic and two tablespoons tomato paste.
Return the meat mixture to the pot and add 5 cups beef broth. This is the basics of your soup. Now you can add any other veggies you like such as a couple of cups of zucchinin or red and green peppers. Cabbage is another great soup veggie that most people don’t think of.
Once this mixture is heated add pepper, thyme, and parsley to taste and then add in a packet of gelatin. The gelatin acts like a starch thickener.
This is a hardy soup that will taste great on any cold, winter, afternoon.
We live in an age where convenience has taken the place of tradition when it comes to grilling. While people still enjoy barbecuing every summer, there seems to be too many people relying on lazy techniques. People want things fast and they don’t necessarily want to put the effort into making a comprehensive meal. It’s really too bad because if you take that extra step, you’ll be rewarded with even better taste and flavor. It’s important to remember that barbecue has grand traditions that surround it and you should never forget the elements that have made this one of the best American pastimes around. If you’re tired of the same old routine and predictable results, it’s time to elevate your game to a whole new level.
The first rule you should follow is to never use anything frozen. There are far too many people relying on frozen food that comes prepackaged and designed for use for fast grilling. While you might be able to feed more people in a quicker amount of time using a big bag of frozen burgers, how is that any better than going to McDonald’s? Do you want to create a fast food experience or do you want to become a barbecue master? If you follow the rule of using only fresh ingredients you can bypass the temptation to use substandard food that should never touch your grill in the first place.
There are also too many people relying on generic barbecue sauce for the majority of their flavor. While there is certainly room for a good sauce, you don’t want it to overpower the ingredients that you use. Slathering on sauce doesn’t make it an authentic experience and in many cases, everything sets the taste the same. To take things to a whole new stratosphere, investigate creating your own barbecue sauce recipe for maximum taste. It’s really not all that hard, and if you can boil soup, you can basically make any kind of barbecue sauce.
The final step in keeping your barbecue routine fresh is to constantly trying new dishes no matter what happens. Sure you might fail and burn a few pieces of food at first, but you’ll undoubtedly never make the same mistake twice. There’s something about gas grills that is an educational process in itself, and you become better with time. With a few practice sessions and careful adjustments, there’s no reason why you can’t turn initial failure into success. After all, if you have spent so much money on finding the best gas grills for your backyard, why would you settle for anything less than the best? You have the potential to reach new heights and deliver quality food for your family, so it’s time to put maximum effort into your summer barbecue routine.
Many people know of me as a writer on topics such as stock market investing and finding the best autoresponder. Apart from these technical topics, one of my major hobbies is food about which I also enjoy writing. Japanese cuisine, for instance, is based on a combination of staple foods such as rice and noodles with soup and okazu. Dishes that are low in fat content and made from vegetables, fish, meat, tofu and so on are eaten to accompany the rice or noodles.
A typical Japanese meal consists of three okazu dishes and the Japanese term literally translates as one soup and three side dishes. The okazu can be cooked in different ways of which the most common are sashimi [raw], grilled, boiled, and marinated in vinegar and so on. This can best be illustrated by a typical Japanese cookbook where the chapters are organized by cooking techniques as opposed to ingredients or recipes for specific dishes. For instance, one chapter may be devoted to soup and another to sushi.
There are many foods that are included among the typical Japanese staples. Noodles, which are known as Ramen, are an important part of Japanese food and generally eaten as an alternative to a meal based on rice. Soba noodles, which are thin noodles made of buckwheat and udon, which are thick wheat noodles, are the traditional noodles and are eaten either hot or cold with the appropriate flavoring.
Rice is central to the Japanese culture and its importance may be judged from the fact that it was once used as currency. The Japanese word for cooked rice is also the word for meal. Japanese rice is short grain rice and becomes sticky on cooking. Most of the rice eaten in Japan is polished or white rice and unpolished rice is generally considered to be less delicious. However, on health considerations, unpolished rice is slowly becoming more popular.
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