CARROT CABBAGE SLAW - My new favorite salad

I am back in Utah now but I still have a few recipes that I created in the Canaries.  This salad is our new favorite.  I actually make it for us several times a week.  It is easy to make in any size batch.  If you like crunchy chewing, packed with flavors and texture this will satisfy.  My young adult group and the missionaries both liked this.

To make the dressing drain a can of pineapple chunks (big can for big salad little for little salad)  Sometimes I make up a jar of dressing using some small cans of pineapple juice so it is ready when I need it.

For every 1/2 Cup of juice stir in 1 scant T. cornstarch, 1-2 tsps. sugar and bring to a boil, stirring with a whisk for 1 minute.  Cool.  If you are in a hurry pour into a shallow dish and put in the freezer to cool.  It will be very thick when cool.  If I am serving this to guests I will add equal parts of mayonnaise,  for us I will add less.  You will need to whip this together. 

Grate carrots and chop cabbage to make equal parts.  Add the pineapple chunks, dried cranberries and when ready to serve add some salted cashews and stir in the dressing until nicely moistened...crunch away.

 

AREPAS

The islands have many people from various countries in South America.  Arepas come from Venezuela and Columbia.  Many restaurants, some called Apreparias, sell them here and you can buy them on the street from those little food carts.  Unfortunately, we have never eaten any of the local fair, but I did some research on Pinterest and made a batch.  You can't buy cornmeal here but Arepas are made from a fine, white cornmeal called Pan, which you can get in America but maybe not everywhere.  I don't know yet.  We have a young adult from Venezuela in our group who agreed to make them for our activity and demonstrate the process.
 

Our friend Adriana making Arepas

This is the Pan corn flour and the patties waiting for baking.  I was glad I could watch Adriana make them.  She had a bowl of water that she dipped her fingers in to smooth the tops and edges to make them beautiful.  Mine looked rough but they tasted just as good.  She first made a smooth round ball and then patted it to flatten to a little bigger than 1/2 inch and then smoothed the edges with the water.

 

This is a photo from Pinterest showing them baking on the dry griddle.  Adriana likes to do them in a frying pan with a lid and someone in the class likes to fry them with oil.  The first ones I made I used a little butter and we may have liked them better. 

These are some of the Arepas we made on the day of our activity, about 40.

The sky's the limit for stuffing them (photo from Pinterest).  We used Pulled Chicken some  refried beans, tomatoes, and guacamole.  I have been eating the leftovers heated in the microwave with some cheese and then adding sliced avocado and tomatoes, yumm.  If I could get pepper jack I would use that. When cutting them, after baking, it works best just to slice a pocket for filling.  Pinterest has everything imaginable made with them, including pizza crust that looked kinda good.  This would be an great alternative for the gluten intolerant.

In a medium glass mixing bowl add and microwave until warm:
2 1/2 C. water
1 1/4 tsp. salt
3 T. vegetable oil
Add:
2 C. Pan corn meal
Let sit for 5 minutes or so to let the meal absorb the water, knead a little and then form the patties.  Some recipes call for baking them for 15 minutes after browning on the stove, but if you put the lid on the pan and bake slowly turning often, I don't think it is necessary, but they can be reheated in the oven before serving.  The ideal is a crusty outside with a soft center.  Adriana makes up some dough and keeps it in the refrigerator and bakes them fresh what she wants to eat then, which sounds good to me.  They are very hearty and filling.

*Note:  When I made these for a crowd a couple of times after returning home I discovered that they are easier to serve without splitting.  I keep them warm in the oven after frying and when ready to serve I have my guests put a patty or two on their plate with a pile of pulled chicken on top with a choice of guacamole, sour cream and cilantro on top as desired.  The pulled chicken is a little tomato spicy so no salsa is necessary.  

HOMEMADE FLOUR TORTILLAS

One of our Young Adults wanted to make flour tortillas so I went on a search for a new recipe.  I had posted one on this blog years ago but it had shortening and I don't use it anymore, plus you can't buy it in the Canaries.   I am very pleased with this recipe.  It doesn't take long to whip up a dozen.  It will be hard to buy commercial tortillas again.   We all made 5 batches on our activity night with the group.  Then we ate them with pulled chicken or nutella.  It was a great evening.  The recipe calls for 1 tsp. of baking powder, but I tried them without because usually no one has baking ingredients here.  They were fine without the baking powder but they are more puffy with it. I also made them with half whole wheat flour and they were very good.

Add in a medium glass bowl and heat until warm in the microwave:
1 C. water
1 tsp. salt
1/3 C. vegetable oil

Add, stir and knead for 1 minute:
3 C. white flour or half whole wheat flour
1 tsp. baking powder

Roll into a 12 inch roll.  Cut in half, in half again and then in thirds.

Roll until a good 8 inches or so and bake on both sides in a non stick pan until lightly spotted.