Down-Home Side Dishes

Yesterday Chris decided that we were going to have KFC for dinner tonight. I just happen to be reading Fast Food Nation right now, but even if I wasn’t … let’s just say I wasn’t ecstatic. However, Chris’ mind was made up. “At least let me make some side dishes out of the farm share veggies!” I begged, cringing at the thought of coleslaw and mashed potatoes sitting in styrofoam containers on my kitchen table.

So we had a deal. I consulted my neighbor, Kristin, on the cole slaw. She said she’d found an awesome recipe on allrecipes.com and pointed me there. Then, I decided that my mom’s creamed peas and potatoes dish would be a perfect substitute for mashed potatoes. All that was left was dessert. I had three blackened bananas that could be used in banana bread.

All I can say is What a Meal! It took me back about 25 years to my childhood where we would all sit down to a huge Sunday Dinner after church. Back then, we had way more family, and way more food at the table. But that down-home goodness of chicken, slaw, creamy veggies and warm banana bread with butter left everyone with that same warm, family feeling. (Now I just need to get up an hour early tomorrow morning and walk it all off!)

NOTE: I wasn’t able to find Kristin’s “Restaurant Style” cole slaw recipe on allrecipes.com, but made this one up after combining several.

A Slightly Lighter Traditional Cole Slaw
1 head cabbage
2 white turnips
2 pearl onions
¾ cup nayonnaise (soy mayonnaise – only has 3.5 grams of fat)
1/3 cup apple cider vinegar
1 tsp. celery seed
½ cup brown sugar
4 tbsp. butter milk

Shred the cabbage and dice the turnips and onions. Whisk together nayo, vinegar, celery seed, brown sugar and buttermilk until smooth. Combine dressing and veggies. Chill for at least three hours before serving.

Creamy Peas, Potatoes and Broccoli
5 small red potatoes, cut in small pieces
2 cups fresh peas
1 stalk broccoli, cut in small pieces (including head)
2 tbsp. butter
1 ½ tbsp. flour
¼ cup half n’ half
¼ cup milk
Salt and pepper to taste

Boil potatoes for about 8 minutes. Add peas and broccoli and cook for two more minutes. Drain.

Melt butter in sauce pan on medium heat. Add flour and whisk for one minute. Slowly add half n’ half and milk, whisking constantly. (Add more milk if you want a thinner consistency to your sauce.) Add vegetables, then salt and pepper to taste.

Comments

[Kristin]

I'm so excited to try the peas and potatoes recipe, and your veggie soup from last week. I love your creativity with the farm share!

[Andrea]

I can't wait to try this slaw recipe! Being lactose intolerant it’s had to find a slaw recipe that I can actually eat! I may have to cut down to 2 T buttermilk though :)

[Anne Sage]

I love the idea of putting turnips into a coleslaw--I've heard they're so good for you!

I recently discovered a recipe for Asian inspired coleslaw that I love: http://www.annesage.com/blog/2008/07/thai-fourth-of.html

As a result, we've been doing a lot of cabbage at my house and loving it. I look forward to giving yours a try!