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I'm thankful for another beautiful day as the overcast, cooler, days of fall, are already looming in the coming weeks. The leaves are already falling off of my pear tree; which is great because there is no more fruit on the tree either, which I'd have to rake up; and with the leaves gone, I can now prune some of the, lower, branches for use in my smoker. :-) I've been researching, and found some awesome recipes for things to cook in the smoker; everything from, a Greek inspired, marinated, leg of lamb, to be served with dolmates and a Greek salad, or babyback ribs with an expresso BBQ sauce; served with smoked, low carb, macaroni & cheese, and collard greens. I can't wait to get started putting these meals together. :-)
On another note, the following is my recipe, for Soul Slaw #3, AKA, lower carb Cole Slaw; as requested by one of my buddies:
Soul Slaw #3
Ingredients:
1 package of Cole Slaw, Fresh Selections, Dole, or whatever you like
2 servings of No Sugar Added Bread & Butter Chips, Mt. Olive, chopped
4 servings of Sweet Onion Dressing, Walden Farms
4 servings of Calorie Free Cole Slaw Dressing, Walden Farms
4 servings of Buttermilk Ranch Dressing, Ken's Steakhouse
3 tsp of Yellow Mustard, Heinz, or whatever brand is your favorite to use.
3/4 of a tsp of Seasoned Salt, Lawry's, or to your individual taste
1/4 tsp of Garlic Powder, or to taste
1/2 tsp of paprika
1/2 tsp of ground Black Pepper, or to taste
76 grams of chopped Vidaila, or other sweet onions; which may be substituted with 1 tsp of McCormick's California Style Onion Powder, or to taste
Directions:
Mix all ingredients, in a large bowl, then transfer to a smaller bowl, cover and refridgerate for a couple of hours, before serving.
This is a creamy cole slaw, so if you like it a bit drier, cut back on the Sweet Onion Dressing, by half, which should yield the same flavor, while tightening up the texture somewhat. The use of onion powder, instead of of fresh onions, will lower the overall carb count. If you like a spicy cole slaw, add a 1/4 tsp of cayenne pepper to the mix, but, as is, the creamy taste and texture compliments spicy food very nicely. Enjoy! :-)
View Diet Calendar, 11 September 2012:
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2693 kcal
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Fat: 195.27g | Prot: 198.20g | Carbs: 28.16g.
Breakfast: Mountain Estate Black Tea,, stevia in the raw, splenda, vanilla almond milk, Blue Diamond, cooked salami, Kroger Value, large eggs, kroger, unsalted butter, 3 cheese blend singles, kroger. Lunch: Chitlins and Hog Maws, Soul Slaw #3. Dinner: unsalted butter, Broiled or Baked Pork Chop, Broccoli, steamed. Snacks/Other: cooked salami, Kroger Value, barbecue flavored pork rinds,, french onion party dip,, barbecue flavored pork rinds,. more...
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 Comments
Thank you very much - I think I can get a hold of all those ingredients. BTW - got a folder on my desktop set aside for your recipes!
11 Sep 12 by member: BuffyBear
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LOL You're welcome; I just hope you enjoy them as much as I do; most of what I do is impromptu, and based on flavor combinations I think will work. :-)
11 Sep 12 by member: ShyGuy
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Hi there Shyguy! I came here to tell you that yes I will be cooking the taco salad MYSELF in my own kitchen, it will NOT have tortilla chips, and I'll be cooking up the ground beef and adding chili powder and cumin, so NO fillers. When I got here to your journal and read about nice fall weather and the leaves falling from the pear tree my first thought was you must be somewhere up north, and then I continued reading about the cooking of chitlins southern style so now I'm really curious as to whether you are a transplanted southern up in the north or if you are in the south and having nice fall weather? I'm in South Florida but my husband is from South Georgia, so his family has tried to feed me such foods....I like FRIED chitlins! I don't think I've ever tried hog mawls or whatever that other thing was you said. They eat fried brains too! YUK! I have enough foods that keep me fat to try any brains. Anyway, thanks for the heads up on my journal today!
11 Sep 12 by member: ConniebytheSea
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Oh! I forgot that I wanted to ask about the sweet onion dressing for the coleslaw, is that sugar-free too? I'm thinking it must be to be low carb, right? I want to try it this weekend with my football foods!
11 Sep 12 by member: ConniebytheSea
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Hi Connie. You're right, I am up north, but my family has Southern roots. I learned to cook, Soulfood, from my dad and aunts. I like fried chitlins, but can never remember to reserve some to fry up; we're usually too busy enjoying them, with our favorite sides, like cole slaw, collard greens, candied yams, black eyed peas, and skillet corn bread. This time, I kept it simple, and low carb, by only having cole slaw as a side; which was good enough for me, since it wasn't a holiday. I've never had fried brains, nor heard of them either. About the sweet onion dressing. It's made by a company called Walden Farms, and yes, it's sugar free, as is the cole slaw dressing, and many other products they make. Go to www.waldenfarms.com to check out their website, and all the other sugar free/calorie free products they make, there's also a store locator, for you find their products in your area. Thanks for stopping by. One other thing, the hog maws, when cooked with the chitlins, take on their flavor, which is a great way to stretch your chitlins into more servings, and I've never had them by themselves. Oh, and you're welcome. :-)
11 Sep 12 by member: ShyGuy
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OK so I wasn't hungry at all til I got on here and started reading your post. You starved me plum to death! :) I love slaw and I am always trying to find new ways to do cabbage (which I love!) and I am definately going to give this recipe a try. I may have to steal BuffyBear's idea and just start a recipe folder on my desktop. Thanks for the new ideas!!
11 Sep 12 by member: ElizabethBennet
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Getting chillier here as well and the leaves are falling..we have foggy mornings now but not long before we have frosty ones...your slaw sounds yummy...will be writing this on my index card for my favorite recipes...:O)
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Thanks for the clarification on the slaw recipe. I've copied and pasted it into my recipe book on my computer. We have the walden farms dressings at my local supermarket so I am going to try to get what I need to make it on Saturday so we can enjoy it on Sunday with grilled chicken wings in buffalo sauce for football munching! Thanks again for sharing! ;-)
12 Sep 12 by member: ConniebytheSea
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