South Western Slaw

To tie to the south western theme, Frances and Paul made a South Western Slaw for side dish at the South Arm Cooking Club for Seniors.

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This South Western Slaw is very refreshing contrast to the regular creamy coleslaw.

Ingredients

  • 3 cups fine-shredded green cabbage
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 2 tablespoons minced red onion
  • salt to taste

optional add-ins:

  • 1/2 jalapeno, finely minced
  • 1 tablespoon chopped cilantro

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Source: adapted from the Culinary Institute of America

Prep time: 15 minutes;  Marinate time: 30 minutes to 8 hours;  Serves 8

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Roasted Sweet Potatoes

For side dish, June and Helmut prepared some Roasted Sweet Potatoes at the South Arm Cooking Club for Seniors.

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I simply love Roasted Sweet Potatoes. They are sweet and earthy. I like to make this healthier alternative to snack foods when hosting parties.

Ingredients

  • 2 pounds medium sweet potatoes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika or cumin, optional

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Source: Charlene Dy

Prep time: 10 minutes;  Bake time: 45 minutes;  Serves 4

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Honey Cornbread

What is better than cornbread to serve with chili? Carol and Helmut made some Honey Cornbread to be served with the Turkey Corn Chili in the South Arm Cooking Club for Seniors.

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The Honey Cornbread is a bit dry-ish on its own. But it makes a perfect companion with the Turkey Corn Chili to soak up the sauce.

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup honey
  • 1 large egg
  • 1/3 cup vegetable oil
  • additional vegetable oil to grease pan

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Source: Charlene Dy

Prep time: 15 minutes;  Bake time: 25 minutes;  Serves 12

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