10 Fabulous Cabbage Dishes April 12, 2013
Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.Tags: Cabbage, Cook, Fruit and Vegetable, Recipes, Vegetarian
54 comments
What vegetables do you keep in the kitchen?
Our staples include:
* potatoes and sweet potatoes in the pantry
* onions and tomatoes on the counter
* lettuce in the keeper
* celery, carrots, and cabbage in the crisper
In the freezer, we have a number of other veggies ~ chopped spinach, corn, peas, broccoli, green beans, and sliced bell pepper for pizza. We seldom buy frozen veggies with sauce. One exception: Green Giant’s Cauliflower in Cheese Sauce ~ delicious side with a baked potato.
We keep a few canned veggies on hand: fire roasted tomatoes, beans (black, red, kidney, pinto, garbanzo), and beets. Canned beets are almost as good as fresh beets without the hassle of dealing with bleeding pink dye.
Now that I’ve whetted your appetite, here’s the main course ~ 10 Fabulous Cabbage Dishes . . . with links to recipes:
1. Cole Slaw ~ raw cabbage contains more anti-oxidants than cooked. Ideal: 2-3 servings per week in tossed salads or cole slaw.
2. Harvest Soup ~ wonderful on a cold rainy day. If you don’t eat it all, freeze in 2-3 cup servings for a quick meal down the road.
3. Colcannon ~ delicious served with Irish Soda Bread and Glazed Carrots.
4. Veggie Stir Fries ~ serve over cooked rice or stir into spaghetti noodles for lo mein.
5. Curried Lentil Soup ~ hearty, delicious, nutritious, and budget friendly.
6. Caribbean Cabbage Slaw ~ a rather fluid recipe, ingredients and quantities. Ya mon!
7. Split Pea Soup ~ great served with garlic bread, corn bread, or French bread, warm from the oven.
8. Thai Noodles with Peanut Sauce ~ delicious hot or cold.
9. Vegetarian Egg Rolls ~ so good fresh out of the frying pan.
10. What Say You? What’s YOUR favorite way to serve cabbage?
Aah . . . that’s better!
Spanakopita Pizza January 23, 2013
Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.Tags: Feta, Olive oil, Pizza, Spanokopita, Spinach, Vegetarian Recipes
42 comments
Last night for dinner, we enjoyed a Greek Spanakopita Pizza ~ much easier than buttering and layering phyllo pastry with fewer calories and far less fat.
The lemon juice really brightens up the flavors.
Spanakopita Pizza
1 med. onion, chopped
1 Tbsp. olive oil
10 oz. Green Giant chopped spinach
1 Rustic Crust Sourdough pizza shell
1-2 tsp. fresh lemon juice
oregano
black pepper
garlic salt
2 oz. feta cheese
Sauté onion in olive oil until soft. Defrost and drain spinach, squeezing dry. Stir spinach into onion.
Spread spinach and onions over pizza shell. Sprinkle with lemon juice, oregano, black pepper, and garlic salt.
Top with crumbled feta cheese. Cook at 425 degrees for 8-10 minutes.
Aah . . . that’s better!
Arepas! Arepas! December 29, 2012
Posted by nrhatch in Food & Drink, Vegetarian Recipes.Tags: Arepa, Cornmeal, Food, Vegetarian Recipes
36 comments
I love the versatility of corn meal ~ perfect for melt in your mouth cornbread, johnny cakes, hush puppies, and . . . Arepas!
Cat in Hat
Ho! Ho! Ho!
Very Funny
I can’t stop laughing
Spicy Arepas!
2 cups yellow cornmeal
2 1/2 cups water
1 tsp. salt
1 tsp. crushed red pepper
1/4 cup vegetable oil
Preheat oven to 375 degrees. Place cornmeal in blender or food processor and pulse until finely ground.
In medium saucepan, bring water, salt, and crushed red pepper to boil. Whisk in cornmeal. Transfer to bowl. Cover and let stand for 10 minutes.
Divide dough into 8 patties . . . 3 inches in diameter and 1/2 inch thick.
In large skillet, fry patties (4 at a time) in hot oil over medium high heat until golden brown, about 10 minutes total, turning once while cooking.
Transfer cooked arepas to a greased baking sheet and bake for 5 minutes.
Serve with spicy black beans and cole slaw.
Aah . . . that’s better!
Holiday Tea Party December 20, 2012
Posted by nrhatch in Food & Drink, Special Events, Vegetarian Recipes.Tags: Food, Holiday, Scones, Tea, Tea Party, Vegetarian Recipes
42 comments
On New Year’s Day, we’ve often invited friends or neighbors over for a tea party ~ relaxed entertaining at its best. It’s always been a delightful “pause” in the midst of holiday hustle and bustle.
We serve an assortment of easy to fix sweet and savory treats pulled together from staples in the kitchen ~ finger sandwiches, shortbread cookies, nuts, cake or brownie bites, chocolate, tea, and . . . fresh scones.
Here is my great aunt Edie’s recipe for Scottish Scones. Enjoy!
Scones
2 cups flour (can use 50/50 mix of whole wheat/all purpose)
3/4 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup sugar
2 1/2 tbsp. shortening or butter
milk to moisten (almost a cup)
Mix dry ingredients, cut in shortening with fork or fingers. Add milk slowly, mixing between adds, until dough is stiff but pliable.
Split into 4 pieces. Roll each into a ball, press out flat into circles, 1/4″ thick. Cut circles into 4 quarters.
Cook on greased griddle over low heat, turning frequently, until lightly browned and cooked through.
Or bake at 425 degrees on pizza stone or baking sheet for 10-15 minutes.
Serve with butter, jam, orange marmalade, honey or lemon curd.
Aah . . . that’s better!
French Onion Soup November 8, 2012
Posted by nrhatch in Food & Drink, Vegetarian Recipes.Tags: French onion soup, Recipes, Vegetarian, Worcestershire Sauce
30 comments
In restaurants, French Onion Soup is not always a vegetarian entrée (despite the vegetarian sounding name).
When we make it at home, we substitute vegetable broth (or vegetarian bouillon cubes) for the beef broth. Even then, purists would turn their nose up at the anchovies in the Worcestershire Sauce.
English: french onion soup, as photographed at the Woodhaven House in Rego Park, NY. (Photo credit: Wikipedia)
We never turn up our noses at this soup.
It smells and tastes as good as it looks!
French Onion Soup
4 onions, sliced thin
2 Tbsp. butter
6-8 cups vegetable broth or bouillon
2 tsp. Worcestershire
Cracked black pepper
Toasted French Bread
Grated Cheese (Swiss, Gruyère, Muenster, or Mozzarella)
Cook onions in butter over medium-low heat for 20-30 minutes until soft and translucent.
Add 6-8 cups vegetable broth or bouillon, Worcestershire Sauce, and fresh cracked black pepper.
Simmer for 20-30 minutes.
Ladle soup into oven proof bowls. Top with a slice of toasted french bread and sprinkle bread with grated cheese or top bread with a slice of cheese (swiss, Gruyère, Muenster, or mozzarella).
Brown under broiler for 3 minutes until cheese is lightly browned and bubbly.
* * * * *
A few months ago, Tammy tossed out a tasty tip: carmelize onions in a slow cooker . . . whenever you’re Oniondated!
This morning, I used the slow cooker to make Onion Soup. I cooked the onions on high for an hour before adding the broth and simmering for another hour.
Next time, I might give the onions two hours before adding the broth.
Aah . . . that’s better!
For more vegetarian ideas and recipe links: A Month of Meatless Meals
* * * * *
Susanna posted the 8 Finalists from the Halloweensie Contest on Tuesday morning . . . and I’m in the running!
If you want to vote, click this link and Vote for your Favorite!
They’re all in one place . . . so it’s one stop shopping. No clicking back and forth between blogs. Simple, right? You can vote while your onions sweat.
King’s Arm Tavern ~ Peanut Soup November 2, 2012
Posted by nrhatch in Food & Drink, Vegetarian Recipes.Tags: Food, King's Arm Tavern, Peanut butter, Peanut Soup, Soup
25 comments
Source: Colonial Williamsburg
I first sampled Peanut Soup at the King’s Arm Tavern in Colonial Williamsburg.
Love at first bite!
The smooth velvety texture contrasted perfectly with the toasted sippets served for dunking.
Starting the meal with a Mint Julep ~ stirred, not shaken ~ didn’t hurt.
Thirty years later, the Historic Tavern’s Midday Bill of Fare still lists Peanut Soupe as a Starter. It’s also available at Chowning’s Tavern, but why wait?
You can make this calorie-laden delight tonight!
Peanut Soup
2-4 Tbsp. butter
1 onion, minced
4 ribs celery, minced
3-4 Tbsp. flour
4 cups vegetable broth, stock, or bouillon
1 cup peanut butter
3/4 cup light cream (optional)
chopped peanuts (garnish)
Sauté onion and celery in butter over medium heat for 5 minutes. Do not brown. Stir in flour to coat veggies. Add vegetable stock. Simmer over low heat for 30 minutes.
Remove from heat and purée in blender or strain the broth, if desired.
Stir in peanut butter (and cream, if desired). Return to low heat. Garnish with chopped peanuts.
To Print a 3×5 Recipe Card: Colonial Williamsburg ~ Cream of Peanut Soup
Aah . . . that’s better!
Curried Lentil Soup October 18, 2012
Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.Tags: Curry powder, Lentil, Lentil soup, Olive oil, Recipes, Vegetarian
38 comments
This fragrant soup is easy, inexpensive, healthy, full of fiber, filling, and delicious . . . perfect for creating welcoming aromas on a cool rainy day.
Curried Lentil Soup
1 Tbsp. vegetable or olive oil
1 onion, chopped
2 cloves garlic, crushed
2 Tbsp. curry powder
4 cups vegetable stock or bouillon
2 cups water
16 oz. can, fire roasted tomatoes
2 cups dried lentils, uncooked
2-3 carrots, chopped
2 ribs of celery, chopped
1 red pepper, chopped
1/2 c. red wine (optional)
1 c. chopped parsley (optional)
In a large saucepan, heat oil. Sauté onion and garlic until soft, not browned. Stir in curry powder, sauté 1 minute. Add broth, water, tomatoes, lentils, (wine), carrots, celery, and red pepper. Simmer covered until lentils are cooked, about 45 minutes. Stir in parsley, simmer 5 minutes.
For an even heartier soup or stew . . . serve over cooked brown rice or pearled barley.
Lentil soup is also delicious with chopped cabbage or spinach stirred in during the final 10 minutes of cooking time.
Serve with fresh baked bread or cornbread.
Aah . . . that’s better!
Quote: An idealist is one who, on noticing that roses smell better than a cabbage, concludes that roses will also make better soup. ~ H. L. Mencken
Related post: 5 Homemade Seasoning & Soup Mixes (Clover & Thyme)
Cranberry Fool October 12, 2012
Posted by nrhatch in Food & Drink, Humor, Vegetarian Recipes.Tags: Apple Crisp, Cranberries, Cranberry Sauce, Marmalade, Recipes
35 comments
When I’m in the right frame of mind, I love to cook.
I tend to strike while the oven is hot without worrying overmuch about whether all necessary ingredients are in residence in sufficient quantities.
Often, they are not.
That’s where the fun of cooking comes in . . . the art of making do with what we have where we are. No shopping required.
Now, I will be the first to admit that you cannot make Apple Crisp without tossing apples into the mix.
But what if you have a few apples fast approaching their useful expiration date AND some cranberries that have out-stayed their welcome ~ might they pair well together?
Yes! Apple Cranberry Crisp . . . a delicious fall dish.
As I peeled and sliced the apples, I realized I had no lemon juice in the house. Not a drop. Undeterred, I reached for the orange marmalade and coated the apples with a few tablespoons of the pectin laced preserves.
The marmalade worked its magic to keep the sliced apple from turning brown before heading into the oven.
While the Apple Cranberry Crisp baked, permeating the villa with delicious aromas, I pondered what to do with the other bag of cranberries that had been loitering about the freezer for far too long.
I decided to search the data banks over at Rufus’ Food and Spirits Guide and found just the thing . . . Cranberry Sauce made in the oven!
I had most of the ingredients on hand in the correct quantity:
Cranberries ~ check
Sugar ~ check
Orange juice ~ check
Orange zest ~ check
Brandy ~ nope, not a drop of brandy to be found.
I know, I checked.
Call me a Cranberry Fool if you will . . .
I substituted Maple Mist ~ a maple liqueur which is a more potent potable than its next-of-kin, maple syrup.
Best. Cranberry. Sauce. EVER. Thanks, Greg!
The Apple Cranberry Crisp wasn’t half bad either . . . but it is half eaten:
Aah . . . that’s better!
Related recipes: Cranberry Fool (Taste of Home) * Cranberry Fool (Neo Homesteading) * Christmas Cranberry Fool (One Big Bite) ~ a “fool” is a dessert made by folding pureed fruit (here, cranberry sauce) into whipped cream.
Southern Comfort October 11, 2012
Posted by nrhatch in Food & Drink, Vegetarian Recipes.Tags: Comfort Food, Fried Green Tomatoes, Grits, Macaroni & Cheese
54 comments
When I’m in the mood for Comfort Food . . . I turn to Southern Comfort.
Macaroni and Cheese. Hush Puppies. Green Beans. Corn Fritters. Fried Zucchini. Sweet Tea. Sautéed Greens with garlic. Smashed Taters. Hot and Spicy Jalapeno Cornbread. Fried Okra. Fried Green Tomatoes.
Yup. Fried Green Tomatoes. Warm biscuits. Grits dotted with pools of butter.
That’s what I’m talkin’ ’bout!
Got carbs?
Aah . . . that’s better!
How ’bout ya’ll? C’mon, now. Don’t be shy. Pull up a chair and set a spell. We ain’t gonna bite. Comfy? Good. Now . . . spill the beans!
What foods comfort you?
Grilled Cheese on Toscano Pano October 4, 2012
Posted by nrhatch in Food & Drink, Simplify Your Life, Vegetarian Recipes.Tags: Bread, Cheese, Food, Fresh Market, Grilled Cheese, Toscano Pano
22 comments
Simple Pleasures ARE Life’s Treasures . . . and food often tops the list!
Fresh Market’s Toscano Pano, a dense hearty Tuscany Bread, elevates the humble Grilled Cheese sandwich to waist-defying heights, especially when partnered with Seriously Sharp Vermont Cabot Cheddar.
Grated. Not sliced.
Here, we’ve added a crisp just-harvested Royal Gala Apple and Lay’s Classic Potato Chips to round out a lunch of Simple Pleasures and Treasures.
Aah . . . that’s better!
