Simple Summer Slaw

I really love making things that challenge my idea of what I dish "should" be. I am also a big fan of using every part of the buffalo. Or chicken. Or vegetable. This slaw combined both of those. I made steamed broccoli for dinner a few days ago, I had these big leftover stalks after trimming the florets off. Leave it to my mom, and she'd probably toss them in a compost - fueling next year's vegetables is a noble pursuit, but I wanted to try something different. This afternoon, the weather is beautiful but hot, so something light, crisp and refreshing was in order. I'd say this summer slaw fits the bill.

2 broccoli stalks, about 5" long, peeled and cut into matchsticks

1 small sweet apple, chopped into matchsticks (avoiding the core)

2 small carrots, grated or cut into matchsticks

1/4 cup apple cider vinegar

2 t sugar (optional)

1 T whole grain mustard or dijon mustard

In a large bowl, toss the broccoli stalks, apples and carrots until well mixed. In a small bowl, mix the vinegar, sugar and mustard until unform. Pour over the slaw mixture and toss until evenly coated. Let sit at least 15 minutes, so the flavors get friendly. I recommend serving this with a slice or two of a good sharp cheddar.

Dinner Tonight: Tandoori Gyros

I've said it before, I'll say it again: I love ethnically confused cooking. If you're paying $30 a plate for it, go ahead and call it fusion, but if it's in my kitchen, it's ethnically confused. I have had very little Indian food in my life, because my dad is so incredibly averse to spicy food. This month's Food Network magazine had an easy recipe for chicken tandoori, and since I can control how spicy the food I make is, I was finally able to try it - with, of course, an ethnically confused spin on it.

PS - I'm so happy to finally be home, cooking in a real kitchen again!

Tandoori Gyros

Naan bread (store-bought, or, if you're feeling adventurous, make your own.)

12 oz. cooked chicken, sliced or shredded.

2 cups cauliflower, steamed

2 large Roma tomatoes, sliced

1 large sweet onion, sliced and sauteed until caramelized

6 oz plain Greek yogurt

1 small red onion, chopped

1 tablespoon tomato paste

1 tablespoon vegetable oil

3 cloves garlic, minced

1 teaspoon ground ginger

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

2 teaspoons paprika

In a food processor, blend two tablespoons of the yogurt, the red onion, tomato paste, vegetable oil, garlic, ginger, corianter, cumin, and one teaspoon of paprika until it forms a smooth paste. In a large bowl, toss the chicken, cauliflower, tomato and onion in the yogurt sauce. Spread the mixture on a foil-lined pan and broil for ten to fifteen minutes, or until lightly charred. While the chicken is in the oven, mix the remaining yogurt and paprika together. To serve, spread the yogurt sauce on the naan and put the tandoori mixture on top. Fold the naan in half and enjoy.

Whatatta?

As the semester wraps up and life gets crazy, a young woman's thoughts turn to... the fridge. How it's packed with ingredients and in desperate need of cleaning and where on earth did all these eggs come from? Today's fridge-busting recipe is not quite a fritatta, not quite a quiche... I give you, ladies and gentlemen, the whatatta. Bursting with veggies and other happy-making ingredients, it would have been the perfect way to start my afternoon if the stupid university would turn on the air conditioning in the dorms.

You will need:

2 slices of stale whole wheat bread

6 eggs

1/4 cup + 2 tablespoons milk

2 tablespoons olive oil (or butter)

1/4 cup chopped onions

1/2 cup chopped mushrooms

2 slices chopped bacon (optional - if you leave it out, add a pinch of salt)

1 1/2 cups spinach, cut into strips

1/2 tablespoon baking soda

1 medium tomato, sliced

1/2 cup shredded mozzarella cheese

Preheat oven to 350. Shred the bread into small chunks and press to cover the bottom of a lightly greased brownie pan. Beat one egg with 2 tablespoons of milk and pour over the bread to soak.

Over medium heat, saute the onions in 1 tablespoon olive oil or butter until softened; add bacon and mushrooms, and saute until caramelized. Remove the pan from the heat and let the mix cool.

In a large bowl, beat the five remaining eggs with the remaining 1/4 cup milk and the baking soda. Fold in the spinach and the cooled onion-mushroom-bacon-goodness mixture from the stove. Pour into the brownie pan over bread and egg mix, and top with sliced tomato and mozzarella cheese. Bake at 350 for about 30 minutes, or until the center is no longer runny. The whatatta will rise substantially as it bakes, but will fall once it cools. The cheese should be very well browned; if you want to slow the browning process, cover with foil during baking. Let cool slightly before serving.

Serves 4.

Calories per serving: 300

Carbs: 17 g

Fats: 18 g (mostly monounsaturated fats)

Protien: 19 g