Asian Inspired Cole Slaw

Following up to my post from yesterday, I wanted to share the salad that Steve made alongside the Turkey Mini Meatloaves with Chili Sesame Glaze.  It was an Asian inspired Cole Slaw that was the perfect complement to the spicy meatloaf.  The cool, crunchy cabbage with sesame seeds, sliced almonds and ramen noodles dressed in a vinaigrette with rice vinegar was just what was needed to clear the palate and get ready for the next bite of the meatloaf.  It is an easy recipe to make for anytime you want something a little different or do not want a traditional mayonnaise cole slaw.  Check back soon to see what else Steve will be cooking for us!

Asian Inspired Cole Slaw | Ridgely's Radar


Asian Cole Slaw | Ridgely's Radar


Asian Cole Slaw | Ridgely's Radar

Asian Cole Slaw
Recipe type: Salad
  • 1# bag of Cole Slaw Mix
  • ⅓ - ½ cups of Sliced Almonds
  • 1-2 packages of the Ramen Soup Mix (I prefer the chicken flavor, if using the package variety discard the flavoring package, if using the soup bowl variety, discard the freeze dried carrots and peas)
  • 2-3 Tablespoons of Sesame Seeds (if you can find the ones that are already toasted I use those)
  • 2 Tablespoons of Sugar (I use Splenda for a lower calorie version)
  • 3 Tablespoons of Vinegar - I prefer rice vinegar but you could use apple cider or white as well
  • ¼ cup Canola Oil
  • Salt and pepper
  1. Toast the almonds in a dry skillet over medium heat until lightly brown
  2. (careful not to burn them). If you are using un-toasted sesame seeds put them in with the almonds to toast them as well.
  3. Whisk together the vinegar, oil, sugar, salt and pepper.
  4. Just prior to serving, place the cabbage mix in a large bowl, mix in the dressing mix, add the almonds and sesame seeds and then break up the ramen noodles and spread them over the top. Give the mixture one last stir to incorporate all of the ingredients.

Turkey Mini Meatloaves With Chili Sesame Glaze and Asian Inspired Cole Slaw | Ridgely's Radar

to buy:  Juliska Bamboo Dinner Plates  /  Juliska Bamboo Flatware  /  Juliska Florence Medium Tumbler


Here is the Best Way to Cook Fluffy White Rice

One of the first dishes my parents ever taught me was to make rice.  Not just any rice, but fluffy white rice.  It came in handy when our son was diagnosed with Celiac and pasta was taken off the table. Our sons love rice and it is their starch of choice, which means we make rice almost every night of the week.  It is so easy and I don’t really think about how to make it, but at a recent book club our host was having a rice crisis and I said I would post my families recipe for them to use.  We do not follow the recipe on the back of the rice package (white, brown, jasmine.. you name it) and have never had a problem making rice.  I hope this recipe will help you make delicious fluffy rice every single time..

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar


Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar


Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar


Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar


Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar



White Rice
Recipe type: Side
  • white rice (we use Carolina)
  • water
  • butter
  • salt and pepper
  • garnish with chopped parsley
  1. Fill saucepan with water, enough to cover rice but not to the top of the pan (you do not want it too high so it bubbles over when you add the rice), heat on high to a rolling boil
  2. When the water is boiling, add rice
  3. Stir the rice to make sure it doesn't stick to the pot
  4. Cook rice in boiling water for 10 minutes
  5. Meanwhile, Heat water in kettle (optional)
  6. Take rice off heat, pour rice into a fine mesh strainer
  7. Rinse rice in strainer with cold water and shake off excess water
  8. Add boiling water from kettle to bottom of rice pot or add hot water from tap to rice saucepan
  9. Put strainer with the rice in the rice pot filled with water
  10. Place the pot with strainer filled with rice back on the stove on medium heat so that the water will continue to boil and steam the rice.
  11. Steam rice for 10 - 15 minutes
  12. Place rice in serving bowl, mix in butter, salt and pepper to taste and garnish with chopped parsley
  13. serve
Rice can be heated by steaming it or placing it in a covered microwavable dish and heating it in the microwave. If you heat in the microwave without a cover, place a damp paper towel over the rice.

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar

to buy: Carolina Enrched Rice  /   OXO Good Grips POP Storage Container  /  washi tape  / mesh strainer  /  Le Crueset covered stockpot  / wooden spoon

Leek Bread Pudding

As a final offering for Thanksgiving, Katie made Leek Bread Pudding. I loved the idea of leeks and nothing is better than melted cheese and bread! It smelled so good baking in the oven and, even better, I loved every single bite! Besides being a side dish, it could be made for the main meal and would be perfect accompanied by a big green salad. It is a really easy recipe and I think, like most bread puddings, you could assemble it ahead of time and throw it in the oven an hour or so before you are ready to serve it.  Other great one-pot meals to try are the goulash and the lamb and spinach curry




Leek Bread Pudding
Recipe type: Side Dish or Main Dish
Cuisine: American
Serves: 8-10
  • 2 cups ½-inch-thick slices leeks (white and light green parts only)
  • Kosher salt
  • 4 tablespoons (2 ounces) unsalted butter
  • Freshly ground black pepper
  • 12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
  • 1 tablespoon finely chopped chives
  • 1 teaspoon thyme leaves
  • 3 large eggs
  • 3 cups whole milk
  • 3 cups heavy cream
  • Freshly grated nutmeg
  • 1 cup shredded Comté or Emmentaler
  1. Preheat the oven to 350°F.
  2. Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
  3. Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
  4. Add the leeks to the bread and toss well, then add the chives and thyme.
  5. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
  6. Sprinkle ¼ cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another ¼ cup cheese. Scatter the remaining leeks and croutons over and top with another ¼ cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
  7. Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining ¼ cup cheese on top and sprinkle with salt.
  8. Bake for 1½ hours, or until the pudding feels set and the top is brown and bubbling.
Katie said that she only needed to bake it for a little over an hour. Depending on how hot your oven is, I would keep an eye on it.




Two Way Stuffing with Mushrooms and Bacon

We are still busy making side dishes for Thanksgiving!  Today Katie made two way stuffing with mushrooms and bacon. Anything with bacon has me interested and this stuffing is really good and different from what I usually make.  It has leeks and mushrooms, two ingredients I really like and wouldn’t have thought about for stuffing.  While it was really good right out of the oven, I am looking forward to eating the leftovers on my turkey sandwiches! Give it a try and let us know what you think.

Two Way Stuffing with Mushrooms and Bacon (1) | Ridgely's Radar

Two Way Stuffing with Mushrooms and Bacon (2) | Ridgely's Radar

Two Way Stuffing with Mushrooms and Bacon (3) | Ridgely's Radar

Two Way Stuffing with Mushrooms and Bacon (4) | Ridgely's Radar

Two Way Stuffing with Mushrooms and Bacon
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 8-10 servings
  • 3 tablespoons melted butter, more as needed for greasing pan
  • 1 ½ pounds sliced white bread or corn bread
  • ½ pound thick-cut bacon
  • 2 large leeks, trimmed and sliced (3 cups)
  • 1 ½ pounds mixed mushrooms, cut into bite-size pieces
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 2 tablespoons chopped sage
  • ½ cup dry white wine
  • 1 ¼ cups chicken stock, more as needed
  • ¼ cup apple cider, if using white bread
  • 3 tablespoons chopped parsley
Step One
  1. Heat oven to 250 degrees.
  2. Butter a 9-by-13-inch baking pan.
  3. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it.
  4. Spread the bread pieces out on one or two large baking sheets.
  5. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread.
  6. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
Step Two
  1. In a large skillet over medium-high heat, cook the bacon strips until crisp.
  2. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan.
  3. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes.
  4. Add the mushrooms, 1 teaspoon salt and ½ teaspoon black pepper.
  5. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes.
  6. Stir in the sage and cook 1 minute.
  7. Add the wine and cook until it evaporates, about 2 minutes.
Step Three
  1. Spoon the mushroom mixture over the dried bread.
  2. Stir in stock. If using white bread, stir in the cider.
  3. Add parsley, ½ teaspoon salt and ¼ teaspoon pepper.
  4. The mixture should be moist and very soft.
  5. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.)
  6. Crumble bacon and stir it in.
  7. Transfer the bread mixture to the prepared baking pan.
  8. Drizzle 3 tablespoons melted butter over the stuffing.
  9. Bake until golden, 35 to 45 minutes.
Katie suggested draining some of the bacon fat from the pan and leaving some reserved in case you the pan is too dry for sautéing the mushrooms.

She also said to pat the leeks dry with paper towel before adding them to the bacon fat.


Two Way Stuffing with Mushrooms and Bacon (5) | Ridgely's Radar


Sweet Potato Pudding With Pecan and Gingersnap Topping

We are back with another side dish for Thanksgiving!  Katie came up  sweet potato pudding with pecan and gingersnap topping as a lighter take on a sweet potato casserole. I loved the idea of gingersnaps with the pecans and they do not disappoint! YUM.. I could eat just the topping! The pudding, because of the whipped egg whites, is light and almost fluffy with a soft blend of flavors that mingle well with the crunchy spiced topping. I really enjoyed it and will be featuring it along with our more traditional offerings next week.  Please circle back and leave a comment if you make it…we are curious to hear how you liked it.

sweet potato pudding with pecan and gingersnap topping | Ridgely's Radar

sweet potato pudding with pecan and gingersnap topping (2) | Ridgely's Radar

sweet potato pudding with pecan and gingersnap topping (3) | Ridgely's Radar

Sweet Potato Pudding With Pecan And Gingersnap Topping
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 12
  • ¾ cup coarsely chopped gingersnaps
  • ½ cup toasted pecans, coarsely chopped
  • ¼ cup (packed) dark brown sugar
  • ¼ teaspoon pumpkin pie spice
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into ¼-inch cubes
  • 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
  • ¾ cup half and half
  • ½ cup orange juice
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 2 tablespoons (packed) dark brown sugar
  • 2 tablespoons orange marmalade
  • 1¾ teaspoons pumpkin pie spice
  • 4 large egg yolks
  • 5 large egg whites
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  1. Toss first 4 ingredients in medium bowl.
  2. Add butter; using fingertips, rub in until well blended.
  3. Cover; chill.
  4. DO AHEAD Can be made 1 day ahead.
  5. Keep chilled.
  1. Preheat oven to 400°F.
  2. Roast potatoes on baking sheet until tender, 45 to 60 minutes.
  3. Cool.
  4. Cut in half lengthwise. Scoop flesh into bowl; mash.
  5. Transfer 4 cups potatoes to large bowl.
  6. DO AHEAD Can be made 1 day ahead. Cover; chill.
  7. Bring to room temperature before continuing.
  8. Preheat oven to 350°F.
  9. Butter 13x9x2-inch baking dish.
  10. Add half and half and next 5 ingredients to potatoes.
  11. Using mixer, beat on low speed until blended.
  12. Season with salt and pepper.
  13. Add yolks 1 at a time, blending after each addition.
  14. Using clean dry beaters, beat whites in another large bowl until foamy.
  15. Add salt and cream of tartar.
  16. Beat until peaks form.
  17. Fold whites into potatoes; spoon into dish.
  18. Sprinkle with topping.
  19. Bake pudding until puffed and brown, about 45 minutes.
  20. Serve immediately.

sweet potato pudding with pecan and gingersnap topping (4) | Ridgely's Radar



Cranberry Mostarda

With Thanksgiving around the corner, I thought we should cook up some yummy sides for you to add to your menu. To do this, I enlisted the assistance of a good friend and wonderful cook, Katie Mitchell, to help me come up with ideas and share in the cooking for the posts.  As much as I want to do it all, I have had to start asking for help and for that I am thankful. It is so nice to collaborate with someone else and bounce ideas back and forth.  Katie came up with today’s twist on a traditional cranberry sauce, Cranberry Mostarda, it is a sweet and savory addition to any meal.  I tried it with a mild Italian sausage and it was delicious. I am looking forward to try it next week with our turkey.

Cranberry Mosatarda (1) | Ridgely's Radar

Cranberry Mosatarda (2) | Ridgely's Radar

Cranberry Mosatarda (3) | Ridgely's Radar

Cranberry Mosatarda (4) | Ridgely's Radar

Cranberry Mosatarda (5) | Ridgely's Radar

Cranberry Mosatarda
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: American
Serves: 2 cups
  • 2½ tablespoons yellow mustard seeds
  • ¾ cup dry white wine
  • 1 small cinnamon stick
  • One ½-inch slice of fresh ginger
  • 5 whole cloves
  • 1½ cups sugar
  • 1 cup Champagne vinegar
  • ¾ cup pure cranberry juice
  • 1 tablespoon mustard powder
  • 2 cups dried cranberries (1/2 pound)
  • 1 teaspoon finely grated orange zest
  • Salt
  1. In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
  2. Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed. In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil. Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes. Discard the spice bundle. Stir in the cranberries and orange zest and let the mostarda cool completely. Season with salt and serve; stir in water by the tablespoon if it seems too thick.
Katie said she cooked the sauce longer than the recipe called for because it was too runny and needed to cook down.

The mostarda can be refrigerated for up to 1 week.

Cranberry Mosatarda (6) | Ridgely's Radar