Cabbage Recipes
COLCANNON
COLCANNON
Ingredients:
- 4 tablespoons butter
- 1 cup sliced green onions (apx. 8)
- 4 medium potatoes, peeled, cooked and mashed (apx. 2 pounds)
- 3/4 cup whole milk
- 1 small cabbage (apx. 1 pound), cooked, drained, and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Preparation: Heat butter in a skillet set over medium heat
and sauté green onions until softened but not browned, about 2 minutes. Add
potatoes and stir to combine. Add milk and gently stir over low heat. Add
cabbage, salt and pepper, reduce heat to low, and stir until heated through.
SAUERKRAUT
Sauerkraut is simple! You'll need:
cabbage, glass or ceramic jars, water, salt, and anything else you want to put
in it. Things to add: onions, garlic, ginger, peppers (bell or hot), carrots,
cumin & mustard seeds (a very few of these will add flavor). Option: Put a
little or a lot of purple cabbage in kraut: it turns the whole thing pink!
1. Chop (or run through the food
processor) the cabbage to the size you want to eat it
2. Bruising the cabbage will release
more of the bacteria that make it ferment into kraut. Put cut up cabbage in a plastic grocery bag
and whack it with a mason jar; something less breakable will work fine too.
3. If you're adding anything else to
your kraut, now is the time to mix it all up in a big bowl.
4. Stuff the cabbage (or cabbage
plus other stuff) into the jar/s you'll be using to ferment. Leave 2-3" at
the top.
5. Mix your brine. Add non iodized salt
until it tastes like sea water.
6. Pour the brine over the cabbage
mixture. Cover the cabbage with a little extra space to spare, but leave some
room at the top too: fermentation creates bubbles that will make the liquid
level rise and potentially overflow. If you have anything that will fit in your
jar/fermentation container that weighs down the cabbage so that pieces don't
float to the top, that makes your job a little easier.
7. Cover your jar with fabric- a
washcloth with a rubber band holding it around the neck. Your kraut has to
breath, so don't seal it up!
8. Put your kraut somewhere you can
check on it daily (the ambient temperature in your house should be fine for it,
unless you keep your house really cold) - the floaters on the top will mold if
you leave them there for a week. Check kraut
daily and use a fork to squeeze out the air bubbles and push the floaters back
down into the liquid.
9. Your kraut should start getting
krauty in about a week. Ferment at least two weeks, after which point then put it in the fridge (it's OK to seal it in
the fridge), which drastically slows down the process. If your kraut still
tastes salty, it's probably not done.
Here is an awesome recipes
that has a lot of ifrom our garden
picking from today!!
Ingredients
1 pound sausage
2-4 cloves garlic, chopped
1 Onion :cut up small
2-4 Russet Potatoes :bite
sized cubes
32 ounce Chicken Broth
2 cups Kale (or Swiss Chard)
:destem & cut/torn into bite sized pieces
Heavy Whipping Cream
in a medium to large soup
pot cook sausage until no longer pink. Break apart and crumble as it cooks.
Add the onion and garlic.
Cook for 5 minutes or until the onion and garlic start to soften.
Add in potatoes, chicken
broth. Cook until potatoes are soft. About 25 to 30 minutes. Give it a taste
then add in the salt.
Stir in the kale and cook
for another 5 to 15 minutes or until kale is tender. Dish out in bowls add some
cream and stir.
Ingredients:
Desired amount of chicken breasts
Pesto
Olive oil
Pineapple
Instructions:
-Slice Chicken Breasts into strips – cutting “on the bias” diagonally through the meat.
-Marinate Chicken Strips in Pesto.
-Put Chicken Strips onto Skewers
-Grill or Fry in a Pan
-Stick Cooked Chicken Pesto Sticks into one half of a
pineapple
SAUTEED GREEN BEANS - Submitted by Carla Helms
Serves 4. Published November 1, 2008. From Cook's Illustrated.
This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 1 1/2 pounds of green beans with this method.
Ingredients:
1 tablespoon unsalted butter , softened
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans , stem ends snapped off, beans cut into 2-inch pieces
¼ cup water
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley* Fresh dill instead per Carla
Instructions:
-Combine butter, garlic, and thyme in small bowl; set aside.
-Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
-Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
-Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes.
-Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.
-Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer.
-Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper.
-Serve immediately.
ZUCCHINI-TOMATO TORTA - Submitted by Carla Helms
Ingredients:
6 medium yellow squash or zucchini
1 tablespoon plus 2 teaspoons extra-virgin olive oil
Coarse-grained salt and cracked black pepper
2 medium cloves garlic, minced
1 ¾ cups canned crushed tomatoes with juice
¼ cup loosely packed, roughly chopped basil leaves
8 ounces skim-milk mozzarella cheese, shredded
¼ cup freshly grated Parmesan cheese
Instructions:
-Preheat the oven to 400.
-Trim ends from zucchini; cut crosswise into 1/4 inch-thick slices.
-Place zucchini in a plastic bag with 1 tablespoon of olive oil.
-Seal bag, shake, and turn until all slices of zucchini are coated with oil.
-Lay zucchini slices on 2 large baking sheets.
-Sprinkly with salt and pepper.
-Bake, turning once at the halfway point, just until zucchini slices start to brown, about 25 minutes.
-While zucchini are in oven, prepare sauce.
-Place garlic in a medium nonstick saucepan with remaining 2 teaspoons of olive oil.
-Turn heat to medium and sauté until golden, 1 to 2 minutes.
-Add tomatoes and simmer until thickened, about 15 minutes.
-Stir in basil and season with salt and pepper to taste.
-Line bottom of a 9-inch nonstick springform pan (or 9-inch square pan) with a layer of zucchini slices; do not overlap.
-Spoon one third of tomato sauce over zucchini and sprinkle with a generous one third of mozzarella and one third of Parmesan.
-Repeat process, making 3 layers of zucchini, tomato sauce, and cheese.
-Bake until top of torta is golden brown and sauce is bubbling, about 30 minutes.
-Cool on a rack 15 minutes.
SWISS CHARD TART - Submitted by Debbie Cook
Ingredients:
2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
3 large eggs
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 cup bread crumbs
Instructions:
-Preheat the oven to 350 degrees F.
-Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
-Roughly chop the Swiss chard, discarding the rough stems.
-Add the Swiss chard to the boiling water and cook until tender, about 15 minutes.
-Drain thoroughly and set aside.
-In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking.
-Add the onion and garlic, and cook until soft and golden brown, about 5 minutes.
-Add the Swiss chard and the parsley.
-Let cook over medium heat for about 10 minutes, stirring occasionally.
-Remove from the heat and let cool.
-Meanwhile, break the eggs into a small bowl.
-Season, to taste, with salt and pepper.
-Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended.
-Add the egg mixture to the cooled Swiss chard and toss to combine.
Tomato Pie recipe submitted by Faye Lewis:
http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html
Carrot-Zucchini Nut Bread
http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html
Carrot-Zucchini Nut Bread
by Gretchen Right Becknell on Saturday, July 2, 2011 at 11:30am
1 3/4 c. all purpose flour
1 c. whole wheat flour
1 c. chopped pecans
2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 c. sugar
1 c. canola oil
1/2 c. honey
3 eggs
2 c. shredded zucchini
1 c. shredded carrots
Combine first 8 ingredients, ending with baking powder; set aside. In large bowl, beat sugar, oil, honey and eggs until fluffy. stir in zucchini and carrots. Stir in dry ingredients just until moistened. Pour into 2 greased and floured loaf pans. Bake at 325 for 50-60 minutes.
*I don't use nuts because Evie goes to a nut-free school and it's still good!
Easiest Eggplant (submitted by Cindy Shetter)
http://allrecipes.com/Recipe/easiest-eggplant/detail.aspx
Penne with Roasted Tomatoes, Garlic, and White Beans
(submitted by Debbie Cook) http://www.foodnetwork.com/recipes/ellie-krieger/penne-with-roasted-tomatoes-garlic-and-white-beans-recipe/index.html
Easiest Eggplant (submitted by Cindy Shetter)
http://allrecipes.com/Recipe/easiest-eggplant/detail.aspx
Penne with Roasted Tomatoes, Garlic, and White Beans
(submitted by Debbie Cook) http://www.foodnetwork.com/recipes/ellie-krieger/penne-with-roasted-tomatoes-garlic-and-white-beans-recipe/index.html
ZUCCHINI PIE (submitted by Gretchen Becknell)
4 cups sliced zucchini
1 cup sliced red onion
1/2 c. butter
2 tsp. parsley
1/2 tsp. each salt, pepper, garlic powder, and basil
2 eggs; beaten
8 oz mozzarella cheese
Saute zucchini and onion until tender. Add parsley, salt, pepper, garlic pwd, and basil to zucchini. Mix mozzarella and eggs together, then stir into zucchini. Pour into a pie crust and bake 350/30 min.
*I added artichoke and sundried tomatoes once for a little more flavor and it was de-lish!
*Donna adds bread crumbs to top and brushes crust edge with milk.
*Donna adds bread crumbs to top and brushes crust edge with milk.
Fruit Salad (Double recipe:)
2 packages of cream cheese* (8oz each)
2 cartons of sour cream* (8 oz each)
6 TB sugar
9-10 cups of fruit washed and towel dried(I use 6-7 cups grapes, 2 pints strawberries, 1 pint blueberries)
1 cup brown sugar
½ cup pecans or walnuts chopped.
Mix first 3 ingredients well and pour over layered fruit (beginning with blueberries, then strawberries, then grapes) in a 9X13 pan. Top with brown sugar and cover with nuts. Cover and place in refrigerator overnight.
*Can use lowfat.
