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From Todays Minneapolis Star Tribune
(they use the "S" word for the Paprika but Hunky Rules! )
Buttermilk-Garlic Slaw With Smoky
Paprika
Buttermilk-Garlic Slaw With Smoky Paprika
Serves 6 to 8.
Note: Anticipate 15 to 20 minutes prep time,
and know the slaw keeps in the refrigerator
up to 3 days. You can nudge even more
flavor from spices if you warm them very
gently to open up their fragrances before
adding them to a raw dish like a dressing. In
this recipe we do it with the paprika or chile.
• 2 generous teaspoons smoked mild
Spanish paprika, or ground ancho chile
• 2 tbsp. good-tasting extra-virgin olive oil
• Juice of 2 large limes
• 4 large garlic cloves, peeled
• 2/3 c. mayonnaise (do not use low-fat)
• 1 1/3 c. buttermilk
• Salt and freshly ground black pepper to
taste
• 1 green cabbage (about 21/4 lb.)
• 1 medium red onion, peeled and halved
• 1/3 c. fresh coriander or parsley leaves, for
garnish
Directions
Open up the flavor of the paprika or ancho
chile by briefly warming it in the olive oil. Use
a small skillet, medium heat, and cook only
long enough to have some fragrance -- 30
seconds to 1 minute. Set aside.
To make the dressing: Fit a food processor
with the flat steel blade and turn it on. Pour in
the lime juice and drop in the garlic. Process
3 seconds. Turn off machine, scrape down
the side of the bowl and add the mayonnaise,
buttermilk and the warmed olive oil with the
paprika or chile. Process another 2 seconds.
Taste for seasoning, adding salt and pepper
as needed.
Remove the flat blade and add thin-slicing
blade. Slice the cabbage and onion into the
dressing. Scrape everything into a serving
bowl or storage container and refrigerate
overnight if desired.
To serve the coleslaw, drain off any excess
liquid, turn the slaw into a bowl, taste for
seasoning and scatter with the coriander or
parsley leaves. Serve cool, but not ice-cold.
Nutrition information per serving:
Calories 220 Fat 19 g Sodium 170 mg
Carbohydrates 11 g Saturated fat 3 g Calcium
99 mg
Protein 3 g Cholesterol 9 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable,
4 fat.
Little Stuffed Potatoes With Homemade Herb
Cheese
Serves 8.
Note: The potatoes can be assembled a day
before the second go-round in the oven. Be
sure to cover and refrigerate.
• 6 oz. cream cheese
• 2 tbsp. sour cream
• 1 large garlic clove, minced
• 2 oz. Asiago or Manchego cheese,
shredded
• 3 packed tablespoons parsley leaves
• 3 large whole green onions, plus 1/4 c.
thinly sliced green onion tops, for garnish,
divided
• 1 tightly packed tablespoon fresh basil
leaves
• Salt and freshly ground black pepper to
taste
• 16 small red-skinned potatoes, about 2 to
2 1/2 in. diameter
• Good-tasting extra-virgin olive oil
• 6 tbsp. butter, divided
• 1/2 small to medium onion, minced
• 1 1/2 c. finely shredded cabbage
• Salt and freshly ground black pepper
• 1 tsp. sweet Hungarian or Spanish paprika
DirectionsUp to a day before serving, use a food
processor to purée together the cream
cheese, sour cream, garlic and Asiago or
Manchego. Pulse in the parsley, 3 whole g
reen onions and basil just to finely chop
them. Turn the mixture into a bowl and
season to taste with salt and pepper.
Preheat oven to 400 degrees. Make a 11/2 -
inch slit in each potato. Rub the skins with
olive oil and bake about an hour or until soft.
While potatoes are baking, heat 2
tablespoons of the butter in a large skillet
over medium-high heat. Quickly brown the
onion and cabbage (it takes about 8 minutes
for cabbage to color well). Season to taste
with salt and pepper. Add the paprika.
(Have handy a shallow baking dish large
enough to hold the potatoes in a single layer.
Oil or butter it.)
Once potatoes are done, carefully scoop pulp
into a medium bowl, taking care not to burn
yourself or tear the potato skins.
Mash the pulp with a fork, adding the
remaining 4 tablespoons butter and the
sautéed cabbage and onion. Then blend in
about two-thirds of the cheese mixture. Stuff
the mixture back into potato skins; arrange
them in the baking dish in a single layer and
dot with remaining cheese mixture. At this
point you could refrigerate the potatoes
overnight.
To serve them, let the potatoes come to room
temperature, and preheat the oven to 350
degrees. Bake the potatoes 25 to 35 minutes, o
r until hot at their centers. Serve them hot,
sprinkled with the sliced scallion tops.
Nutrition information per serving:
Calories 460 Fat 22 g Sodium 234 mg
Carbohydrates 61 g Saturated fat 12 g
Calcium 160 mg
Protein 9 g Cholesterol 55 mg Dietary fiber 9
g
Diabetic exchanges per serving: 4
bread/starch, 41/2 fat.
(they use the "S" word for the Paprika but Hunky Rules! )
Buttermilk-Garlic Slaw With Smoky
Paprika
Buttermilk-Garlic Slaw With Smoky Paprika
Serves 6 to 8.
Note: Anticipate 15 to 20 minutes prep time,
and know the slaw keeps in the refrigerator
up to 3 days. You can nudge even more
flavor from spices if you warm them very
gently to open up their fragrances before
adding them to a raw dish like a dressing. In
this recipe we do it with the paprika or chile.
• 2 generous teaspoons smoked mild
Spanish paprika, or ground ancho chile
• 2 tbsp. good-tasting extra-virgin olive oil
• Juice of 2 large limes
• 4 large garlic cloves, peeled
• 2/3 c. mayonnaise (do not use low-fat)
• 1 1/3 c. buttermilk
• Salt and freshly ground black pepper to
taste
• 1 green cabbage (about 21/4 lb.)
• 1 medium red onion, peeled and halved
• 1/3 c. fresh coriander or parsley leaves, for
garnish
Directions
Open up the flavor of the paprika or ancho
chile by briefly warming it in the olive oil. Use
a small skillet, medium heat, and cook only
long enough to have some fragrance -- 30
seconds to 1 minute. Set aside.
To make the dressing: Fit a food processor
with the flat steel blade and turn it on. Pour in
the lime juice and drop in the garlic. Process
3 seconds. Turn off machine, scrape down
the side of the bowl and add the mayonnaise,
buttermilk and the warmed olive oil with the
paprika or chile. Process another 2 seconds.
Taste for seasoning, adding salt and pepper
as needed.
Remove the flat blade and add thin-slicing
blade. Slice the cabbage and onion into the
dressing. Scrape everything into a serving
bowl or storage container and refrigerate
overnight if desired.
To serve the coleslaw, drain off any excess
liquid, turn the slaw into a bowl, taste for
seasoning and scatter with the coriander or
parsley leaves. Serve cool, but not ice-cold.
Nutrition information per serving:
Calories 220 Fat 19 g Sodium 170 mg
Carbohydrates 11 g Saturated fat 3 g Calcium
99 mg
Protein 3 g Cholesterol 9 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable,
4 fat.
Little Stuffed Potatoes With Homemade Herb
Cheese
Serves 8.
Note: The potatoes can be assembled a day
before the second go-round in the oven. Be
sure to cover and refrigerate.
• 6 oz. cream cheese
• 2 tbsp. sour cream
• 1 large garlic clove, minced
• 2 oz. Asiago or Manchego cheese,
shredded
• 3 packed tablespoons parsley leaves
• 3 large whole green onions, plus 1/4 c.
thinly sliced green onion tops, for garnish,
divided
• 1 tightly packed tablespoon fresh basil
leaves
• Salt and freshly ground black pepper to
taste
• 16 small red-skinned potatoes, about 2 to
2 1/2 in. diameter
• Good-tasting extra-virgin olive oil
• 6 tbsp. butter, divided
• 1/2 small to medium onion, minced
• 1 1/2 c. finely shredded cabbage
• Salt and freshly ground black pepper
• 1 tsp. sweet Hungarian or Spanish paprika
DirectionsUp to a day before serving, use a food
processor to purée together the cream
cheese, sour cream, garlic and Asiago or
Manchego. Pulse in the parsley, 3 whole g
reen onions and basil just to finely chop
them. Turn the mixture into a bowl and
season to taste with salt and pepper.
Preheat oven to 400 degrees. Make a 11/2 -
inch slit in each potato. Rub the skins with
olive oil and bake about an hour or until soft.
While potatoes are baking, heat 2
tablespoons of the butter in a large skillet
over medium-high heat. Quickly brown the
onion and cabbage (it takes about 8 minutes
for cabbage to color well). Season to taste
with salt and pepper. Add the paprika.
(Have handy a shallow baking dish large
enough to hold the potatoes in a single layer.
Oil or butter it.)
Once potatoes are done, carefully scoop pulp
into a medium bowl, taking care not to burn
yourself or tear the potato skins.
Mash the pulp with a fork, adding the
remaining 4 tablespoons butter and the
sautéed cabbage and onion. Then blend in
about two-thirds of the cheese mixture. Stuff
the mixture back into potato skins; arrange
them in the baking dish in a single layer and
dot with remaining cheese mixture. At this
point you could refrigerate the potatoes
overnight.
To serve them, let the potatoes come to room
temperature, and preheat the oven to 350
degrees. Bake the potatoes 25 to 35 minutes, o
r until hot at their centers. Serve them hot,
sprinkled with the sliced scallion tops.
Nutrition information per serving:
Calories 460 Fat 22 g Sodium 234 mg
Carbohydrates 61 g Saturated fat 12 g
Calcium 160 mg
Protein 9 g Cholesterol 55 mg Dietary fiber 9
g
Diabetic exchanges per serving: 4
bread/starch, 41/2 fat.
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