Coleslaw

Ingredients:

• 1/3 cup white sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons distilled white vinegar
• 2 1/2 tablespoons lemon juice
• 8 cups finely chopped cabbage
• 1/2 cup grated carrots

Directions:

1. In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. 
2. Add the cabbage and carrots and mix until blended with the dressing. 
3. Refrigerate for at least 2 hours before serving.

Everyday Chili

Ingredients:1/2 a bag of black and pinto beans, soaked over night
1 can Rotelle-chili mix
4 roma tomatoes, diced
chicken broth
1/2 tsp. Ancho, chipotle and chili powder
1 cup chopped cilantro
1/4 lb hamburger
12 oz. Denver griller steak
2 small onions, diced
2 mild peppers (ancho and pablo), diced
3 tsp salt
1 Tbsp cumin
3 cloves garlic
juice from 1/2 lime
1 cinnamon stick (remove before eating)
1/2 tsp Italian seasoning

Directions:

1. Soak beans overnight. 
2. Let steak come to room temperature. Season with salt and pepper. Sear 1 minute on each side in a hot pan. Let sit 10 minutes then dice up and add to pot. 
3. Combine all ingredients except lime juice. 
4. Let simmer on low for 4-8 hours. 
5. Adjust salt as needed. 
6. Add lime juice last hour. 
7. Remove cinnamon stick.

An appetizer

"What can I bring?" I asked.
"Bring a healthy appetizer to go with the Pinot Noir we'll be sipping as I fix dinner," she said.
"Uh sure thing!"

But I was using up all the food in the fridge because we were leaving on vacation soon and then I had another trip to see family the following week. So I had to make something out of what I had on hand, and what I had on hand wasn't much. Plus she requested that the dish be healthy and also go with red wine. So with those restrictions in mind, this is what I made.

Ingredients:

• 1/4 C feta cheese crumbles
• 1/4 C balsamic vinaigrette (I used Paul Newman's Own Lighten Up version)
• about 1/2 C each diced cherry tomatoes and sliced mushrooms
• Finely sliced red onion, about two or three slices; then cut the slices into smaller pieces
• 1/3 to 1/2 C cooked pasta (I used my favorite Gemelli)

Directions:

1. Cook the pasta according to package directions; drain and allow to cool.
2. While the pasta is cooking, prep the vegetables.
3. Assemble the vegetables, feta crumbles and dressing in a bowl large enough to hold everything. Toss well.
4. Once the pasta is cool, add to the bowl and toss again.
5. Enjoy!

Note: Obviously you could use Parmesan cheese but again, I had to go with what was on hand. This is a basic pasta salad and can be gussied up with whatever you like. If I'd had any, I'd have put artichoke hearts in there too, and also roasted red peppers. But I didn't have any.