Saturday, 6 August 2011

Let's hear it for vegetables!

Chopped up cabbage, a shredded apple, some shredded carrots, a bit of freshly ground black pepper, all mixed up with some * "Duke’s” mayonnaise. 

This is the recipe for the coleslaw I made today.

Don’t ask for the recipe. I did what my Mum (and your Mum) did – I guess-timated the quantities.   

That coleslaw was part of my simple lunch today, alongside two sliced hard boiled eggs.

For dinner I had a mess of vegetables which I had put into a slow cooker with a bit of stock. 

Diced fresh tomatoes, mushrooms, sweet potatoes, little bits of asparagus, garbanzo beans, onions, red peppers, parsnips - all combined to create an unofficial ratatouille. 

I ate it tonight with a slice of the “spicy salsa meatloaf” which I’d made yesterday.

Goodness gracious - vegetables are so good!

(I will add some chopped red pepper and chopped celery to “extend” the leftover coleslaw for tomorrow’s lunch)

* Duke’s Mayonnaise” is a southern regional brand.  It tops all the other nationally marketed mayos.

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