Sesame Cole Slaw

This was the slaw that accompanied the corn dog muffins below. I adapted it from a recipe for Amish Slaw – making it faster and adding an Asian twist.

                                  

Sesame Cole Slaw

1 (16oz) bag of shredded cabbage and carrots

½ cup sugar

½ cup vinegar

½ tsp salt

1 tsp celery salt

1 tsp white sugar

1 tsp prepared mustard

1/3 cup sesame oil

1. In a medium bowl, mix ½ cup sugar with the shredded cabbage and carrots.  

2. In a small saucepan, mix the remaining ingredients. Bring to a boil over medium heat. Remove from heat and cool completely.

3. Pour vinegar mixture over cabbage and toss to coat.

4. Chill in the fridge for several hours before serving. 

Spicy Black Eyed Pea Relish

I had a leftover pound of black eyed peas, so here is what I did with them.

Spicy Black Eyed Pea Relish
1 lb fresh black eyed peas
1 can corn
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup salsa

1. Wash black eyed peas well. Place in a small saucepan with enough water to cover. Bring to a boil over medium heat.
2. Remove the saucepan from the stove and drain off the water. Add enough water to  cover. Bring to a boil over medium heat again.
3. Drain water from black eyed peas. In a medium sized bowl, mix black eyed peas with remaining ingredients.
Makes 6, 3 points servings - delicious on wrap with some low fat mozzarella

Black Eyed Pea Salad - 2 Points

Yes, they are great for New Year's (good luck and all that), but they are also a staple of the Southern diet. This recipe is from Cyprus and is a nice twist on a familiar dish.  Bon appetit, ya'll.

Black Eyed Pea Salad
1 lb fresh black eyed peas
1/2 tsp olive oil
2 medium onions, chopped
1/2 cup fresh parsley, chopped
juice of 1/2 lemon
salt and pepper to taste

1. Wash black eyed peas well. Place in a small saucepan with enough water to cover. Bring to a boil over medium heat.
2. Remove the saucepan from the stove and drain off the water. Add enough water to  cover. Bring to a boil over medium heat again.
3. Drain water from black eyed peas. In a medium sized bowl, mix black eyed peas with remaining ingredients.
4. Makes 6, 2 point servings. Serve warm or cold.

Orange Roughy with Tropical Salsa - 2 points, 0 points

Continuing on my seafood journey - I decided to try the orange roughy. I have never tried this particular fish before, and I loved it! It was very mild with a wonderful meaty texture. The accompanying salsa was excellent. I was surprised by that, because I am not a fan of papaya in general (it smells like feet, in my opinion). Something about the combination of ingredients brought out a flavor from the papaya that I have never experienced before.

 I served this recipe with a black eyed pea salad and my best friend, who was over for dinner, claimed it was one of the best meals I have ever cooked for him.

The original recipe was in Betty Crocker's New Cookbook. I adapted it to my own taste and to make it a little bit more Weight Watcher's friendly.

Orange Roughy
1 1/2 lbs orange roughy fillets

1. Sprinkle both sides of each fillet with black pepper.
2. Place on a baking stone (or a greased pan) and broil at 450 for ten minutes or until fillets flake easily with a fork.
3. Serve with tropical salsa.
Makes 6, 2 point servings

Tropical Salsa
1/2 large papaya, seeded, peeled, and chopped
1 large tomato, chopped
1 large red bell pepper, chopped
1/4 cup parsley, chopped
juice from 1/2 lemon
1/2 tsp Complete Seasoning or other seasoning salt

Mix all ingredients. Refrigerate until ready. Makes six 0 point servings