You Slaw Me

I recently took a vow of brevity. What do you need to know about slaw? I thought so.

I prefer savoy cabbage because of its flavor. I also make chayote slaw from time to time. Using my food processor with the chopping wheel starts things off with a whir.

Of last I've been using olive oil, a touch of mustard, and a bit of celery salt. Have been avoiding mayo. An open can of coconut milk presented a nice opportunity for some variety.

Turkey does tortilla (Hamburgesas de pavo)

Crumbs made from corn tortillas bring a south of the border flair to these little cosas.

As per the picture at right, I just cut them up and then processed them for a few minutes to break them down. Then I use them just like dried bread crumbs (although I don't dry them).

1.25 lbs light and dark combined ground turkey
1/4 cup corn tortilla crumbs
1/4 cup milk
1 egg, lightly beaten
salt and pepper to taste

Don't 'spec' I need to tell you how to cook them.

Stir fry, don't bother me

Of late I am writing short posts;
Though filled with much pith and some boasts.
When cooking I can,
With deft moving hand,
Make food while imbibing some toasts.






Many of you reading this are experts at dealing with leftovers. May I count myself among you? Brussells sprouts, scallions, a bit of radicchio, brown rice, kielbasa, soy sauce, fish sauce, and broth, in that order. Ecco, dinner.

Miso/Tofu/Coconut milk soup - really!!!

From my dim 5-watt brain comes "mistoco".

Just arrived there the other day while shopping at the Giant. And here it is.

1 lb silken tofu
1/4 cup miso paste
1/2 can coconut milk

Blended and heated.

That's all, folks. (Cue the Woody Woodpecker sound.)