Buttermilk-Garlic Slaw With Smoky Paprika

Buttermilk-Garlic Slaw With Smoky Paprika

Serves 6 to 8.

Note: Anticipate 15 to 20 minutes prep time, and know the slaw keeps in the refrigerator up to 3 days. You can nudge even more flavor from spices if you warm them very gently to open up their fragrances before adding them to a raw dish like a dressing. In this recipe we do it with the paprika or chile.

• 2 generous teaspoons smoked mild Spanish paprika, or ground ancho chile

• 2 tbsp. good-tasting extra-virgin olive oil

• Juice of 2 large limes

• 4 large garlic cloves, peeled

• 11/3 c. buttermilk

• Salt and freshly ground black pepper to taste

• 1 green cabbage (about 21/4 lb.)

• 1 medium red onion, peeled and halved

• 1/3 c. fresh coriander or parsley leaves, for garnish

Open up the flavor of the paprika or ancho chile by briefly warming it in the olive oil. Use a small skillet, medium heat, and cook only long enough to have some fragrance -- 30 seconds to 1 minute. Set aside.

To make the dressing: Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and the warmed olive oil with the paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.

Remove the flat blade and add thin-slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a serving bowl or storage container and refrigerate overnight if desired.

To serve the coleslaw, drain off any excess liquid, turn the slaw into a bowl, taste for seasoning and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.

Nutrition information per serving:

Carbohydrates11 gSaturated fat3 gCalcium99 mg

Protein3 gCholesterol9 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable, 4 fat.

Little Stuffed Potatoes With Homemade Herb Cheese

Serves 8.

• 6 oz. cream cheese

• 2 tbsp. sour cream

• 1 large garlic clove, minced

• 2 oz. Asiago or Manchego cheese, shredded

• 3 packed tablespoons parsley leaves

• 1 tightly packed tablespoon fresh basil leaves

• Salt and freshly ground black pepper to taste

• 16 small red-skinned potatoes, about 2 to 21/2 in. diameter

• Good-tasting extra-virgin olive oil

• 6 tbsp. butter, divided

• 11/2 c. finely shredded cabbage

• Salt and freshly ground black pepper

• 1 tsp. sweet Hungarian or Spanish paprika

Directions

Up to a day before serving, use a food processor to purée together the cream cheese, sour cream, garlic and Asiago or Manchego. Pulse in the parsley, 3 whole green onions and basil just to finely chop them. Turn the mixture into a bowl and season to taste with salt and pepper.

While potatoes are baking, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Quickly brown the onion and cabbage (it takes about 8 minutes for cabbage to color well). Season to taste with salt and pepper. Add the paprika.

(Have handy a shallow baking dish large enough to hold the potatoes in a single layer. Oil or butter it.)

Once potatoes are done, carefully scoop pulp into a medium bowl, taking care not to burn yourself or tear the potato skins.

Mash the pulp with a fork, adding the remaining 4 tablespoons butter and the sautéed cabbage and onion. Then blend in about two-thirds of the cheese mixture. Stuff the mixture back into potato skins; arrange them in the baking dish in a single layer and dot with remaining cheese mixture. At this point you could refrigerate the potatoes overnight.

To serve them, let the potatoes come to room temperature, and preheat the oven to 350 degrees. Bake the potatoes 25 to 35 minutes, or until hot at their centers. Serve them hot, sprinkled with the sliced scallion tops.

Calories460Fat22 gSodium234 mg

Carbohydrates61 gSaturated fat12 gCalcium160 mg

Protein9 gCholesterol55 mgDietary fiber9 g