Welcome


Welcome Friends!!!

I am a scientist at heart, and my kitchen often looks like a laboratory with all kinds of jars and containers fermenting and brewing on the counters. I love to share my recipes, my herbal remedies and health tips, and I really LOVE to save money! We have a large extended family....two sons, their wives, eleven grandkids (and often a friend or two), my sister, Lanny's brother, and my parents that come over every Tuesday night for dinner...kind of a family reunion, only weekly instead of yearly! That adds up to from 17 to 22 or more people here every week. So I have to cook big, and cook economically!

So here we go! For all my friends and family that have been encouraging me to put all my recipes and ideas in one place like this....if you don't see what you are looking for, and cannot find it by using the "Topics" or the search field below right, just let me know and I will be sure to post it as soon as I can.

Be sure to check out our African Mission Adventure - we traveled to Malawi in August 2014 and you will find photo's and stories about our trip! LanDebLewAfrica.blogspot.com!!!

Lanny and I also have started devotional blogspots that you might enjoy:
and


Wednesday, March 5, 2014

Creole Cabbage Recipe (a healthier alternative to cole slaw)

We love cajun food and last night we had some Jambalaya and Creole Cabbage. Everyone LOVES this cabbage slaw and it goes great with fish, barbecue, sloppy joes, etc. So here it is, the recipe for a quick and easy "good for you" side dish.

Creole Cabbage

Cabbage head (green or purple or both) or a bag of already shredded cabbage
Olive Oil
Better Than Bouillon Beef (the old bouillon cubes have too many weird ingredients)
Dried Basil (to taste - start with a tsp)
Dried Thyme (to taste - start with a tsp)
Garlic (1-4 cloves as desired, chopped)
Red Wine Vinegar or Apple Cider Vinegar
Salt & Pepper to taste

Shred the cabbage in a large bowl. Drizzle the olive oil over the cabbage and toss to coat. You can use as little or as much oil as you like, just use enough to allow the spices to stick to the cabbage.
Add the thyme and basil and garlic and toss to mix.

I put about 1/4 cup of vinegar in a little pan along with a tbs of the bouillon and heat just enough to melt the bouillon. Let it cool a minute or two and then pour over the cabbage and toss. Taste it and adjust spices and vinegar to your liking.

If you're using a really good olive oil and the Better Than Bouillon (instead of the dry cubes), this is really a very healthy slaw!!

Enjoy!