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Dinner is served!
Trader Joe’s sweet potato gnocchi, Johnsonville smoked apple chicken sausage, and an entire head of purple cabbage, chopped. All sautéed in olive oil, ready to eat in under 15 minutes.
That’s my kind of meal this week.
What easy, semi-homemade masterpieces have you been whipping up?
Tags: cabbage, chicken sausage, dinner, easy recipe, Food, gnocchi, quick meals, quick recipes, recipe
When I was little, I HATED cabbage. That didn’t stop my mother from putting it in quite a few meals. We often ate kielbasa, cabbage, and potatoes on the grill in the summer. And then there was sauerkraut and pork (BLEH), and stuffed cabbage, or halupki as it was known in our house. I can remember the very smell of some of these dishes making me want to run for the hills. Sorry, mom!
I really can’t remember when I started to like it, but now I can’t get enough cabbage, pickled, in salads, coleslaws, braised, and all other forms. One of my favorite things about visiting Prague last winter was that there was cabbage with every meal.
The other night, still feeling awful and unable to cook or eat much, I returned to my childhood for a simple, comforting meal, cabbage and bows. I have included a real recipe at the end of the post, but I just winged it, remembering flavors over measurements.
I started with about half of a sweet Vidalia onion, chopping it into thin pieces. The onion should cook down quite a bit, so you can feel free to make it as small as you like.
My childhood cabbage and bows was made with green cabbage, but I had a purple cabbage on hand, so that is what I used.
I roughly chopped up about a cup of cabbage for the pasta and ate about half a cup while chopping. Raw purple cabbage is so good!
The chopped onion and cabbage get added to a generous amount of butter, Kerrygold for me, enough to coat the bottom of a frying pan. You could use something lower in fat like a butter substitute, but I wouldn’t. Butter gives this dish flavor, and it is comfort food after all!
Back in the day, cabbage and bows was made with bowtie pasta. I also didn’t have that stocked in the cabinet, but I did have some whole wheat rotini which worked just fine.
While the pasta cooked, I cooked the cabbage and onions down in the butter until they were nice and soft. I mixed the cabbage, onions, and butter with the finished pasta, added salt and pepper, and climbed under a pile of blankets to get some much-needed comfort.
Do not, I repeat, do not get sick. I take pretty good care of myself, but I think I let some of the stress of all of the changes and wondering in my life right now get to me big time.
The last time I left my house, other than to go to the doctor on Thursday, was last Tuesday. Help!
Do you have a food or foods from your childhood that you hated then and love now?
Tags: butter, cabbage, childhood recipes, comfort food, cooking, Food, onions, pasta, recipes, vegetables, Vegetarian
Summer brings on BBQ cravings, and while I love to indulge at a place like Redbones, especially post-marathon, eating huge piles of somewhat unhealthy food doesn’t always feel great, especially in the dog days of summer.
One key element to a good BBQ is some form of potato. For my healthy at home version, I thinly sliced purple potatoes into “chips”. The pigments in purple potatoes are high in antioxidants, so these are definitely a bonus.
I rolled them in some EVOO, tossed them in sea salt, and roasted them at 400 degrees until they got crispy around the edges. I love good fries, and I find that roasted potatoes can often be even better if done correctly.
Our main course was barbequed shrimp over a lighter version of coleslaw. For the slaw, I simply heated some white vinegar until boiling, then poured it over a bed of cabbage and spinach. I let it cool and added some ground black pepper. It had a kick and a crunch without a heavy mayonnaise dressing. If I had shredded carrots and red peppers, I would have added those for some color, but I was trying to use up the fridge 🙂
The shrimp were also simple, thawed and cleaned, then half-cooked in a dry pan. At the halfway point I mixed in a couple of spoons of Sweet Baby Ray’s BBQ sauce and finished them off, making sure they were cooked through but also that the BBQ sauce didn’t burn.
I topped the salad/slaw with shrimp and served the roasted potatoes on the side with some ketchup and a little more BBQ sauce. I also had a summer favorite, an iced tea lemonade.
Forgive the photo; I dove right in to dinner and completely forgot to take a photo until I was almost done. These were my last few bites. . .
I am always happy when I can re-make a meal to make it a little bit healthier while still keeping loads of flavor and making it fun. Eating healthy does not have to be boring, and I like to constantly remind myself (and my husband!) of that.
Do you have any favorite traditionally fattening dishes that you have healthified?
Tags: barbeque, BBQ, cabbage, coleslaw, Food, purple potatoes, recipe, shrimp
