Green Bean Coleslaw

Hello Fans!

I have just put together this lovely little recipe cut from the Bon Appetit magazine and modified a bit for my delight!

I found this recipe to be refreshing and delightful! Adjust the vinegar, oil, mustard mixture to suit your tastes. I prefer more than less, but that's just me.

First, here is the list of ingredients:

1-2 teaspoons mustard seeds
1 9 or 12-ounce package frozen French-cut green beans, thawed, patted very dry
2-4 cups very thinly sliced green cabbage
1 small sweet onion (such as Maui orWalla Walla), very thinly sliced
1 tablespoon chopped fresh tarragon
2-4 tablespoons olive oil
2-4 tablespoons white balsamic vinegar
2-4 teaspoons Dijon mustard

Now, for the breakdown!

Toast your mustard seeds over the stove until they start popping. Actually really fun to watch! It takes about 5 minutes over medium heat. Use a non stick pan so you don't burn the seeds.



Next, place the seeds in a bowl:


Then, place your bag of green beans, your sliced cabbage, your fresh cut up tarragon and your sliced onion into a bowl. I couldn't find sweet onion at the store so I used red onion. Worked just fine. I'm sure you could use dried tarragon as well, just let it sit for an hour or so in the fridge to let the flavor of the tarragon seep into the mixture. If you have to use dried, start with about 1 tsp.


Then, in a separate bowl, whisk together your olive oil (can use extra virgin), dijon mustard and vinegar. Season with salt and pepper.


Pour the oil mixture over the greens:


Stir and serve! WONDERFUL!!!!

Mashed Potatoes

Today's topic is Mashed Potatoes!

Who doesn't just love mashed potatoes? Hmm? I tell ya - comfort food at it's finest.

Well, I had some leftovers from a party and decided that Garlic and Herbs Alouette would taste fabulous in the mashed potatoes!

So, after I mashed up the potatoes, added milk, salt and butter, I stirred in almost an entire container of the Garlic & Herb Alouette. Sampled and thought to myself, "Wow, that is pretty good."

However the true test is the BOY.

Yes, the 18 year old boy.

So, when dinner was served, I loaded up his plate (because yes, I am still the mother and he still likes when Mama serves him) and asked him what he thought of the potatoes after we sat down.

He said, "Wow, mom, these taste like what you get in a restaurant."

Ok, that made my day.

But, you know, it made me realize that you can truly throw so much stuff into Mashed Potatoes.

My mother almost always made them with butter, milk, salt and pepper. She never varied them, it was always the same.

I have decided that next time I make mashed potatoes, the fridge will be examined for what can i add. I'm thinking bacon and cheddar cheese next time.