Since Teresa_mn so generously gifted me
with another package of her wonderful wild rice,
I am up for some experimenting.

Made this a few days ago:

Wild Rice with Mushrooms & Almonds
(from cdkitchen.com)

INGREDIENTS:
2/3 cup uncooked wild rice
1 2/3 cup chicken broth
2/3 cup sliced fresh mushrooms
1/3 cup slivered almonds, toasted
1 1/3 tablespoon butter, melted
1 1/3 tablespoon chopped green onions

PREPARATION:
Rinse and drain rice; place in a baking dish coated with non-stick cooking spray.

Add the remaining ingredients; mix well.
Cover and bake at 325 degrees until rice is done to your liking,
Approx. 1 hour.

It's easy to prepare, takes very little 'watching'.
Yes, I will most likely make it again.
Next time I will probably lay a couple of trimmed pork chops on top, for a complete meal in one dish.
(I like 'easy', especially in this hot weather!)

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Wild Rice Chowder
(from about.com)

INGREDIENTS:
1 cup uncooked wild rice, rinsed
2 cups water
1/4 cup olive oil
1 cup chopped onions
3-4 garlic cloves, minced
1/2 cup flour
4 cups chicken broth
3 peeled, cubed potatoes
16 oz. pkg. baby carrots
1/2 tsp. dried thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
16 oz. pkg. frozen corn
2 cups half and half
2 cups cooked cubed ham or cooked chicken or meatballs

PREPERATION:
In a heavy saucepan, combine wild rice and water. Cover and bring to a boil. Lower heat and simmer for 30-45 minutes, until rice is tender. Do not drain. Set rice aside.
In a large stockpot, melt butter or heat olive oil. Add onions and garlic and saute until tender. Add flour and cook, stirring constantly, for 1-2 minutes until flour mixture bubbles. Stir in chicken broth and mix well with wire whisk.

Add potatoes, carrots, and seasonings. Cover pot, bring soup to a boil, reduce heat and simmer 20-30 minutes until slightly thickened. Add corn, then cover and simmer an additional 20 minutes until vegetables are tender. Stir in half and half, ham and the cooked wild rice. Cook until steaming, but do not bring to a boil again. Serves 8-10

I love seafood chowder,
(even in the hot weather)
So I had to try this.

I omitted the corn,
Subbed parsley for the thyme,
And used some tilapia and some small shrimp
In place of the meats suggested in the recipe.
It was very good!
And if my wild rice holds out,
I will probably try it again,
Using either chicken or ham.
Maybe a combo of both.

Rusty

I make a wild rice casserole very similar to your wild rice w/mushrooms & almonds, Rusty. It's delicious!

Made this tonight, got it from a blog called Simply Recipes. Very good, SUPER quick and SUPER simple! It was quickly filed into my "keeper" file and I know I'll make it often,especialy since I love tarragon and my French Tarragon plant is HUGE! I divided it, sold or gave away at least a dozen plants and still have more than enough for us!

Grilled Chicken with Tomato Tarragon Sauce
From Simply Recipes

3 Tbsp chopped fresh tarragon (or 1 Tbsp dried tarragon)
3 Tbsp olive oil
1 1/4 teaspoons minced garlic
4 boneless chicken breast halves, skin on (about 1 1/2 pounds)
2 cups chopped fresh tomato (1-2 tomatoes, depending on their size)
2 teaspoons balsamic vinegar
Salt and pepper to taste

Get the grill started on medium high heat. While the grill is heating up, whisk together half of the tarragon, half of the oil, and all but 1/4 teaspoon of the minced garlic in a shallow dish. Lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.

Meanwhile, in a blender or food processor, blend the tomato and remaining olive oil until smooth. Add the vinegar and remaining tarragon and garlic and pulse until well mixed. Season to taste with salt and pepper.

Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken.

Serves 4.
Adapted from a recipe in Bon Appetit

Linda

This past weekend I experimented with green tea punch. I do not like green tea even though it is supposedly so good for you, and I have a ton of it, loose leaf. I used 4 TBLSP green tea per four cups of hot water. Also added 1/2 tsp. of grated lemon peel and 4 big chunks of candied ginger to the steeping pot. When all this cooled and was strained, I added about 3 cups peach nectar to the tea in a pitcher. Threw the ginger pieces back in the pitcher. Put in fridge and serve over ice with equal parts ginger ale. Garnish with sprig of pineapple mint from the garden. YUM! I am addicted to this now. It's light, healthy and refreshing. I use diet gingerale. You could probably use ginger or lemon green tea bags, but I wanted to use up the stuff I had. I have also seen recipes using apple juice, which is a whole lot cheaper than peach nectar but I did love the peach. I'll bet it would be good with pineapple juice and I am going to have to try it with pear juice because I got addicted to that stuff when I was on the low acid diet.

I made a coffee caramel nut tart. Supposed to be 10-12 servings, but I cut it into candy sized pieces, about 3 dozen instead. I am a sugar-holic and it's way too big a portion to serve it as Maxwell House intended. Nonetheless, it is awesome! I always follow a recipe the first time through, but I kept thinking Ann T's caramel sauce would've been a great substitute for the packaged candy and cream mix.

Coffee caramel nut tart
Maxwell House coffee drinks & desserts book
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup heavy cream
2 tablespoons instant coffee (I used espresso powder)
14 ounces caramel candies (one Kraft package)
4 cups toasted nuts (I used pecans and almonds)

Heat the oven to 325

Mix the crumbs, melted butter, brown sugar, and cinnamon in a medium bowl until well mixed. Press the mixture onto the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until lightly browned. Cool on a wire rack.

Stir the cream and instant coffee (espresso powder) in a large microwavable bowl until well blended. Add the caramels. Microwave on high for 2-3 minutes, stirring every minute. Stir until the caramels are completely melted. Stir in the nuts. Spoon the mixture into the baked crust. Spread the to evenly with a knife.

Refrigerate for 1 hour or until firm. Cut into slices to serve.
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I also made Tequila lime Chicken from Barefoot Contessa. Totally would make this again in a heartbeat. Great, as Ina always makes food.
Tequila Lime Chicken
Copyright 2002 Barefoot Contessa Family Style

Serves: 6
Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

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Last, it's a shout out to Ann T. I saw Alex Guarnaschelli make a potato and parmesan cake, but I wanted it to be healthier. Too many starches these days. I wanted to make it with sweet potatoes. And I used the ingredients from Ann T's sweet potato fries she supplied to me. I could also see making this cake with a bit of orange juice and brown sugar, while topping it with a bit of pecan streussel. Other makers of this cake complained it didn't come out of the pan intact, so I put it in a springfrom plan. Worked wonders. The picture of my cake doesn't do it justice. Layers of goodness. The sweet tasty potatoes, parmesan melted, and the crispy edges. All good stuff. The recipe below is what inspired it, but I wouldn't doubt it's good too. I just used the recipe for tecnique. The rest is all Ann. Thanks!

from epicurious

Potato and Parmesan Cake
Gourmet : October 2003

These potatoes, oven-crisped on the outside and tender inside, go especially well with red meat.

Yield: Makes 4 side-dish servings

2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 pound yellow-fleshed potatoes such as Yukon Gold
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)

Special equipment: a Japanese Benriner or other adjustable-blade slicer *

Put oven rack in middle position and preheat oven to 450°F.

Stir together butter and oil in a cup.

Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl.

Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet over moderately high heat. Spread one third of potatoes evenly in skillet. Toss remaining potatoes with cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula. Cook 3 minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is starting to brown, 20 to 25 minutes.

Invert potato cake onto a cutting board and cut into wedges.

Here is a link that might be useful: Tequila lime chicken

I made this last night and it was excellent. Definitely a keeper and since it was rather warm and humid, I roasted the veggies in the morning, then baked it in the Covered Roaster oven in the FL room. Voila - no heating up the hosue late in the day!

Alexa

Rigatoni with Eggplant and Pine Nut Crunch
8 servings
• PREP TIME: 40 minutes
• TOTAL TIME: 1 hour 50 minutes

Ingredients
• Nonstick vegetable oil spray
• 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
• 2 medium yellow bell peppers, cut into 1/2-inch squares
• 2 cups grape tomatoes
• 3 large garlic cloves, divided
• 1/3 cup olive oil
• 2 cups (firmly packed) fresh basil leaves, divided
• 1 cup freshly grated Parmesan cheese, divided
• 1/4 cup pine nuts
• 1 28-ounce can whole tomatoes in juice
• 1 cup heavy whipping cream
• 1 pound rigatoni
• 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

Preparation
• Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
• Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
• Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
• Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
• Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

Man Alexa I wish I didn't have a big pan of leftover baked penne or I would make this in a heartbeat. BF would love it! We have a pint of cream I salvaged from the refrigerator at work that I need to find creative use for. They gave me the office mini fridge since we are moving offices to a place with a full kitchen, albeit tiny. Of course I could have just thrown out all the stuff that was in it, but that's not my nature. Now I've got a fridge full of cream and apples that I took home from the old office to get them out of the way for the move. Plus BF has a mini fridge for his man cave.

Robin,
That caramel dessert sounds heavenly! Does it have to be made in a springform pan? I'm just wondering because I'd rather cut it into squares and the springform is round. Wonder if I could make it in a square pan and just line it with parchment paper.

I made it in a square pan and it came right easily. And I made it in an 8 inch pan, since I wanted it to be "taller". Absolutely works May!

Excellent, thanks!! I've copied and pasted and plan to make it soon.

Well, since the month is almost over it's about time I shared. I made a new coleslaw for me, and it seems like I've finally gotten my coleslaw mojo back. The cabbage wasn't rubbery, but I think it's the season more than anything. It was modeled after some I had at Whole Foods. I couldn't find the recipe but I copied the ingredients, (except for black quinoa, which was unnecessary, IMHO). Besides cabbage it had carrots, celery, radishes, scallions, and pea pods. Also mango, which I used frozen. That was a great addition. The dressing was made from rice wine vinegar, canola oil, orange juice, and ginger and lots of cilantro, with some hot pepper sauce thrown in. Original recipe called for jalepeno but I didn't have any. I think I may have added some grated orange peel and a dab of honey. Anyway, it is very good, if you like cilantro. BF didn't like it though. I found out he doesn't like sweet and sour stuff. He asked, "Can I put some italian dressing on this?" Um NO! So I made another batch of creamy style coleslaw for him, with just carrots. I've been eating the other stuff, which I made a ton of!

I also made a rhubarb strawberry pie, which I was not crazy about. I think I like just rhubarb better. I liked the crumb topping but the bottom crust was doughy. I think I'll stick to crisp with the recipe. Has less calories that way. Here's a link to the recipe. I followed the suggestions, used 3/4 cup sugar instead of one cup, and added 1 TBLSP cornstarch to the filling.
Strawberry Rhubarb Crumb Pie from Allrecipes.com

I also made a small banana cake which was a hit. This is a great recipe IMHO because it makes a round one layer cake. BF and I both eat so few sweets that even with sharing it takes us too long to eat a larger cake. It molds or goes stale. This one was just right. I only made a half recipe of the frosting, since we don't like much frosting, and I topped my cake with grated orange peel instead of walnuts, to save room for the birthday candles. BF loves cream cheese frosting, so that was the big plus about this recipe.
Old Fashioned Banana Cake from "Milk and Mode" blog by Carol Han, adapted from Ina Garten's "How Easy Is That."

Oh, forgot to mention Linda that I made the Tequila Lime Chicken. Thanks for posting that recipe. It was our second meal on the new grill. Had that along with black beans and rice with corn and red peppers, and coleslaw. Was a big hit and one of my better meals. I don't usually keep tequila on hand so will probably make it with white wine or just leave out in the future. I bought BF a small bottle of tequila for his birthday but he doesn't want to "waste" it on more cooking, lol!

I made two vegetables sides this month that I thought were really good. Both are easy to make, don't take a lot of time, don't have lots of ingredients, & taste great.

Muffin-Pan Potato Gratins
3 to 6 servings

2 medium-sized Russet potatoes, very thinly sliced
6 tablespoons heavy cream
coarse salt and freshly ground pepper

Preheat oven to 400 degrees.
Heavily coat 6 standard muffin cups with unsalted butter.
Place two slices of potato in each cup and season with salt and pepper.
Continue to add potato slices, seasoning after a few slices, until the cups are filled.
Pour 1 tablespoon heavy cream over each cup.
Bake until potatoes are golden brown and tender when pierced with a knife,
30-35 minutes. Run a knife around each gratin. Place a baking sheet on top of the pan and invert to release the gratins. Flip right side up and serve.
Martha Stewart Living

Zucchini Cakes
4 servings
Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes. These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine
crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.

3 cups coarsely grated zucchini
1/2 teaspoon salt
1 cup fresh breadcrumbs (from a baguette
1 egg
2 green onions, thinly sliced
1/4 cup diced red bell pepper
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or plain yogurt
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil, for frying
1 teaspoon butter

Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups.
Place zucchini and remaining ingredients (except oil and butter)in a bowl. Mix well.
Form into 8 patties the size of crab cakes. Chill.
Heat oil and butter in a skillet.
Add patties to skillet and cook on both sides until browned. Drain on paper towels.
www.relish.com
Notes: I made a half recipe which made five nice-sized cakes. Instead of fresh bread crumbs, I used half panko and half dry bread crumbs. I did not add red bell pepper; diced celery or shredded carrot would be good substitutes. I didn't make a sauce. Still good flavor & easy to make.

My kids made this as a side for burgers last night. It was fantastic and so easy they could make it without help!

Alexa

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Deen Bros Mini Macaroni Pies
From The Deen Bros. Take it Easy

5 stars based on 13 Reviews
Servings: 4
Prep Time:
Cook Time: 30-60 min
Difficulty: Moderate

Ingredients
1 1/2 cups crushed Ritz crackers (about 35 crackers)
2 1/2 cups grated cheddar cheese (10 ounces)
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons cold unsalted butter, cut into pieces
4 1/2 cups cooked elbow macaroni (8 ounces uncooked), drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt

Directions
Preheat the oven to 350°F. Lightly grease 8 cups of a 12-cup muffin pan.
In a bowl, combine the crackers, 1 cup of the cheddar cheese, and the melted butter. Divide the mixture among the prepared muffin cups and press firmly in the bottom and up the sides of the cups.
In a large bowl, mix the macaroni with ½ cup of the cheddar cheese. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni.
Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining cheddar cheese. Bake for about 25 minutes, or until the cheese is browned and slightly crispy. Allow the pies to cool slightly before unmolding and serving warm.

I made a recipe yesterday Ann had posted a year ago from March. (Yes I save things sometimes for years, before I get around to them.) I tried this cornbread yesterday, and realized it's my favorite version of cornbread to date! I don't typically like the texture of cornbread, so I used Bob's Red Mill Corn Flour instead. It had all the flavor of cornbread without the grainy texture I dislike so much. This one is a keeper, which I'll be making regularly!

Cheddar Cornbread with Kernels and Chives
=========================================
Source: Newspaper recipe

1 ear of corn, roasted (Ann uses canned corn)
1 cup cornmeal
1 1/2 cups milk
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs separated
2 tablespoons melted butter
1/2 cup snipped chives
1 cup grated Cheddar cheese

Preheat oven to 425 degrees F.
If using fresh corn, cut the kernels off the cob. (It's in season, so I took the extra step of roasting the corn in my oven first, which really made a difference. It was very sweet and so good!)
Grease a 9 inch square pan.
Mix the cornmeal and milk together. Stir in egg yolks.
Beat Egg whites to soft peak stage.
Mix flour, sugar, salt and baking powder together.
Add flour mixture to the cornmeal mixture and stir in the butter. Add the chives and the corn. Fold the egg whites into the batter. Pour mixture into prepared pan and top with cheddar cheese. Bake for approximately 20 to 25 minutes until golden and cake pulls away from the sides of the pan. Serve warm.

Note: I also used an 8 inch square pan instead of a 9 inch. There was nice height to the bread, and I'm savoring every bite! Thanks Ann; I'm happy to have another Winner on hand.

I made these last week and they were very good. And gorgeous. I don't often make food that's pretty enough to make people say, "You made those??." Soft, but firm enough that a juicy burger doesn't make the bottom soggy.

Belles Hamburger Buns (allrecipes.com)

1 cup milk
1 cup water
2 tablespoons butter (I used coconut oil)
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour (I used 2 c. w/w and 3 1/2 c. bread flour)
1 (.25 ounce) envelope active dry yeast (I used 1 Tbsp. SAF)
1 egg yolk (I used 1 egg)
1 tablespoon water

Combine the milk, water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. (I warmed the milk and water and threw everything in the bread machine on 'dough' setting.)

Punch down and divide into 12 portions. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil (I used two oiled baking sheets). After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. Let rise until they double in size, about 20 minutes.

Preheat the oven to 400F. Mix together the egg yolk and 1 tablespoon of water. Brush onto the tops of the rolls (I sprinkled with sesame seeds). Bake for 10 minutes. Rotate pans. Continue to bake for 5 to 10 minutes, or until nicely browned on the top and bottom.

Here is a link that might be useful: Full recipe

Made a new meatloaf recipe last night found on the Freeze Happy blog:

Super Simple Meatloaf
Recipe from Jenny Meese
(recipe makes 1 loaf and can be multiplied.)

1-1&1/2 lb. ground beef
1 egg
1 tsp. minced garlic
1/2 c. chopped onion
1 can manwich
1 box stove top chicken stuffing

Directions
- Place stove top stuffing in gallon sized zip lock bag. Seal bag and use a rolling pin to crush.

- Combine all ingredients (including seasoning packet from stuffing) (T. mine did not have a seasoning packet) in a large bowl.

- Mix with hands. (I mixed in my KA mixer.)

- Place in loaf pan and top with ketchup. (I spread a little ketchup on the loaves during the last 5 minutes of cooking.)

(I put in six mini loaf pans and baked for 35 minutes.)

- Bake at 350* for 40-55 minutes or until internal temperature is 155*

Freezing Instructions
- Place raw meatloaf mixture in disposable aluminum loaf pan.
- Cover with foil and freeze.
- Thaw in refrigerator for 24 hours before baking.
- Bake as directed.

Healthier Options
- Replace half pound of raw hamburger meat with lean ground turkey.

Don't Try
- Manwich "bold"
-Other flavors of stuffing besides chicken. We have tried both pork and beef and both produced a weird taste.

Serve With
- Stuffed Baked Potatoes
- steamed veggies

(or green beans and new potatoes)

Teresa's notes: This was a good meatloaf; the flavor was good and I think kids would like this. But I felt there was too much stuffing mix and I used slightly over 2 pounds of meat for the recipe - 1 lb. ground beef, almost 1 pound of ground pork, and 2 hot Italian sausages and two eggs. I liked the flavor the Manwich gave the meatloaf and I may make this again with less stuffing mix.

I had one mini loaf for dinner, froze two, am taking two loaves to a friend, and have one loaf leftover in the fridge for another meal.

Teresa

My husband found this doing just a random search online for Quinoa. We did not change a thing and I thought it was amazing. I will be making this often over the summer. Enjoy.

Mediterranean Quinoa Salad

Ingredients:

1 cup dry quinoa

2 cups water

2 cups sliced cherry tomatoes

1 cucumber, peeled and chopped

1/2 cup sliced kalamata olives

3/4 cup feta cheese

1 1/2 T extra virgin olive oil

1/2 lemon, juiced

1 tsp dry oregano

1 tsp salt

1/4 tsp black pepper

Directions:

Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl, combine the sliced tomatoes, olives and cucumber. Add quinoa and spices and mix well. Drizzle olive oil and lemon juice on top and add feta cheese.

Toss everything together. Serve immediately or store in the fridge until serving.

Time:

30 minutes

Here's a photo of the coleslaw. I want to make some more! And a blurry photo of the coleslaw on a plate with an eggplant curry with cous cous I made but it was just your typical curry and not particularly good so I won't post the recipe. Once again I proved that I don't like cous cous, no matter how it is dished up. It's a texture thing I think.