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Cabbage Salsa!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


We had joined the kids for dinner a few nights ago, and as luck would have it, we decided to enjoy dinner out. Once the decision was made to eat out, next we had to decide where. Quickly we all found agreeing on Mexican food.

Once there we were given the usual basket of chips and a bowl of salsa, except this, was not the usual tomato salsa, this was a delicious chopped cabbage salsa. Once I tasted it, I am pretty sure I ate more than my fair share, but fortunately another bowl was delivered before we could even ask!

Now the quest was on, how could I make this myself, at home? I love the internet for times like this, a few key taps and I had a plethora of cabbage salsa recipes to look through. Now seemed exactly like the restaurant salsa, but that did not get in the way of giving it a try. And I must say, while not exact, it is very tasty. I will be making this again because there is always a reason to enjoy crunchy chips with salsa.

Cabbage Salsa, crunchy and delicious!
Cabbage Salsa
Cabbage Salsa
adapted from Life's Ambrosia

1/4 wedge from a medium size head of cabbage, chopped fine
1 tomato, diced
1/4 bunch cilantro, minced*
1/4 t garlic salt
1 slice white onion, minced*
juice of 1 lime
1 jalapeno pepper, seeds removed and minced*

Cabbage Salsa, crunchy and delicious!

Combine well, let sit at room temperature to mellow and allow the flavors to marry.

Cabbage Salsa, crunchy and delicious!

One to two hours is fine. Serve at room temperature with crispy tortilla chips.

Enjoy!

* You may use more of this ingredient if desired.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
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Shoo Fly Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Shoo Fly Cake, a delicious old fashioned molasses and crumb top  cake.
Shoo Fly Cake

This is a simple dessert, delicious on its own, or it can be added to. And by added to I mean, homemade applesauce or port wine stewed dried plums served alongside, making it company fare. Or for Sunday brunch or dinner for the family, after all, we don't save everything for guests around here!

I found this recipe so many years ago, and it took me a few years before I baked it. But I knew I would love it, and I did. This is one of those simple desserts that can be eaten several times a year, just like gingerbread, yellow cake, or your own favorite dessert and you won't grow tired of it.

The next time I make this to enjoy, I will use whole wheat pastry flour in place of the all-purpose. I will keep you posted when I do.

Shoo Fly Cake
adapted from a recipe found in a magazine many years ago, author unknown, but thanked many, many times.
350-degree oven

21/2 c flour
3/4 c sugar
1 t soda
Whisk together in a large bowl.


I use evaporated cane juice/organic sugar, it is darker in color, but not noticeable in the finished baked goods.. 

1/2 c butter

Cut in butter until mixture looks like cornmeal. Reserve 1/3 c of this mixture and set aside. 

 

  This is so easy, add 1 c hot water to the cup, slowly pour molasses until total equals 1 1/2 cups, then stir.

 1 c hot water
1/2 c molasses
Stir together and add to the crumb mixture in the large bowl, stirring just to blend. Pour into a prepared 9 inch round baking pan.

Add 2 T brown sugar to the reserved crumb mixture, mix well. Sprinkle evenly over the top of the cake batter.
Shoo Fly Cake, a delicious old fashioned molasses and crumb top  cake.

Bake 25- 30 minutes.

Serves 6-8 with whipped cream and fruit or just a small scoop of vanilla ice cream. But this cake is also delicious plain, right from the oven, after a brief cooling period!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Lemon and Mustard Salad Dressing

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If I got to live in a perfect world, I would serve a crisp salad each evening with a freshly made salad dressing, and never purchase another bottle of the stuff. But alas my world is not perfect and even I get tired of salad every night. The homemade salad dressing part? That I can do.

I know what you are thinking, parsley again?

Yes and for a good reason. Most salad dressings and vinaigrettes are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But let's be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.

Lemon Mustard Salad Dressing
adapted from:  Salad Dressings!
by:  Jane Marsh Dieckmann

1 bunch of parsley, washed, dried, trimmed with a 2-inch stem attached
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t Dijon-style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk

Combine all ingredients through olive oil in processor bowl, process until smooth(ish).



Lemon and Mustard Salad Dressing, make your own salad dressings!
Lemon and Mustard Salad Dressing.


 This lovely dressing is delicious over sliced tomatoes or steamed and chilled vegetables, for a delicious way to add more vegetables when a tossed green salad is not available or not on the menu.


Scrape down sides, add buttermilk, process additional 30 seconds.


Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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