Homemade Coleslaw + Dressing

Coleslaw is one of those summertime comfort foods for me. It's a simple 2-ingredient shredded salad with a dressing. (And, usually, the dressing is what makes or breaks it.) I've had the Carolina vinegar based coleslaw (which will do in a pinch, but it's not the coleslaw I grew up with). There's the vinegar+creamy mix (which isn't bad), but my preference is for that good old, mayonnaise-based, creamy slaw.

You can make it with a few basic ingredients, but if you don't have dried mustard or celery seed in your pantry, you'll wish that you did—just to make this dressing.

Homemade Egg Noodles

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 Tbs. butter

Preparation:

In a large bowl, mix together flour and salt. Add eggs, milk, and butter mixing until dough forms.

Turn out onto a floured surface and knead dough for five minutes. Allow to rest in a clean, covered bowl for 10 minutes.

Turn out onto floured surface again. With a rolling pin, roll dough out to 1/8 inch thickness.

If using in soups, stews, or as a side dish, cut into desired length strips.  If using for ravioli, cut into circles with a round cookie cutter or drinking glass.

For storage purposes, allow pasta to dry and store in an air tight container. To cook, bring a pot of water to a boil and add pasta. Cook until al dente.

Cost Breakdown:

• 2 1/2 cups Flour = 31¢ - 45¢
• Salt = nominal
• 2 eggs = 16¢
• 1 Tbs. Butter = 13¢
• 1/2 cup Milk = 11¢ - 16¢

Price per batch = 71¢ - 90¢
Price at the grocery store = $2.00-$3.00 

Store brand ingredients: Semolina, Durum Flour, Egg Yolks, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid. Allergy Warning: Contains Eggs And Wheat.

Lemon Rice

Lemon rice is a simple Indian dish, usually made with additional ingredients (such as peanuts, dal, and spicy peppers), but this recipe is the rice at its simplest.


Ingredients:

4 Tbs (1/2 stick) butter or extra-virgin olive oil
3 to 4 cups cooked rice
1-2 cloves garlic, minced
Zest of 1 lemon, chopped
Juice of 2 lemons, plus more if needed
Salt and pepper


Preparation:

Heat 2 tablespoons of the butter or oil over medium-high heat in a large non-stick skillet until butter foams or oil is hot. Add garlic and saute for 1-2 minutes. Add lemon zest, saute for an additional minute. Add cooked rice, tossing and stirring until hot through and through.

Add lemon juice and toss. Stir in the remaining butter or oil and cook for 1 minute.

Remove from heat. Season with salt and pepper to taste.

Makes 4 servings.