Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no, green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go. Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)
No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!
But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage. This is my kind of pot roast.
Now go quick.. the cabbage sales will be over soon.
The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.
Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.
Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.
While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.
And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.
Beans looking a bit plumped..
Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…
Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown
Look at that… Tender roasted veggies, plump beans. Everything about this is right.
Grab a knife and cut the cabbage (its so tender) into big wedges.
A wedge into a bowl along with a big spoonful or two of the beans and veggies..
Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!
Eat away and Happy St Patrick’s Day.
-C
serves 3-4
1 cup dried kidney beans
3-4 cups water
a medium sized head of cabbage
2-3 carrots
1 large onion
a potato or a a small rutabaga(or both)
1 heaping teaspoon caraway seeds
1 heaping teaspoon fennel seeds
1 heaping teaspoon ground mustard
a bay leaf
salt and pepper
Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.
While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.
Preheat oven to 375
Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.
Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.
Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.
Eat until your full.
.
Being that it was St. Patricks day this week and lots of folks buy up a good amount of cabbage, I figured that this is a good time to get people to try one of my most favorite of favorite meals…..Beet bean and cabbage steaks. I love to play around with food, how to pair textures and colors plus tastes while trying to make whatever I am making healthy and balanced. This is one of my fav creations. And sure, this may seem like a somewhat weird combo, maybe a little like a extremely hippy dippy vegan fake meat thing, and you might be kind of right, but screw if it doesn’t taste like A-mazing. First off, notice how freaking dang pretty this thing is. The roasted beets bring a earthy hearty flavor but also pack a huge punch of color, especially when blended together with the ever so sweet white bean, which brings a nice mellow taste and a great serving of protein. (Beets and beans are meant for each other). Spread that brightly colored, tasty mixture onto of a huge slab of one of my favorites, roasted cabbage with all its crunch and cabbagy flavor and you got yourself a hearty healthy meal of deliciousness.
So maybe this might seem a little out of your normal food routine, but why not try it? Trust me….you will love it and everyone you make it for will think you are a number 1 badass too.
Cabbage, white beans, and beets. There is a lemon involved, but it didn’t make it into the picture.
Notes…. I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don’t want to eat the skin, then peel them. Cabbage is cut into inch thick slabs… I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want. 2 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper, and stuck into the oven for 20-25 minutes at 400 degrees.
Once the beets are tender and the cabbage is cooked to a nice withered golden pretty, take out of the oven, but leave the oven on. Leave the cabbage on the pan but throw the beets into a blender or a big bowl if using a hand blender with the white beans
Beans and beets get pureed together. Add the juice of 1/2 a lemon (or the whole lemon, depending on your taste) and a pinch of salt and pepper. With a big spoon or spatula, scoop equal amounts of the bean/beet mixture on top of the cabbage steaks and spread around. Sprinkle with cracked pepper and place back into oven for another 5-10 minutes. (You could totally skip the second bake, but I like my cabbage well done and crispy)
Oh ho boy… And with a good squirt of mustard to finish off… I could eat this all day, everyday
And now I am #1
Happy Wednesday… Keep it good!
-C
Beet and Bean Cabbage Steaks
Makes 2 Thick Cut Steaks
1/2 head of cabbage (green or red)
2 cups or 1 can of cooked white beans
2 medium beets
1 lemon
salt and pepper
Mustard (Optional)
Preheat Oven to 4oo degrees
Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage are tender. Remove veggies from oven and place roasted beets into a blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don’t want to be crusty)
Remove from oven, stick on a plate and drizzle with mustard….Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.
Happy St Patricks Day!!!! As a kid, St Patricks day always meant green milk, green eggs, and those nasty gold foil covered chocolate coins. (you know, from the pot of gold) Not to mention all the leprechaun hunting and pinching. In my family, if you were unlucky enough to forget to wear green, you ended up as a walking target. It all started out nice an innocent, a pinch here or there, but by the end of the day, someone would end up pinching a little to hard or maybe just one too many times and the game would go from pinches to punches.
Ahh, memories.
Now as an adult (kinda adult) St Patricks is celebrated a little differently. The little ones in the family still get their green milk (which they are told is leprechaun pee) and those nasty gold coins, but I think the pinching has stopped.( a great tradition lost) I myself don’t have any littles at home so no little leprechaun games or gross dyed food for me. Nope, in my house we celebrate with a few beers and a more traditional irish dish, Colcannon. Mashed up potatoes with cabbage and kale… I mean, can it get much better? It can when you use red potatoes and red cabbage. Not only is it so tasty tasty, but it is so pretty pretty. No need for green milk or nasty candy.
But I still make sure to wear green and you might find me doling out a pinch or two.
The stuff…. Super pretty red potatoes, red cabbage, shallots, kale, salt and pepper, and olive oil.
Note. If you do not have or want to use red potatoes, russet or white will work, it just won’t be as pretty.
Dice up the pretty potatoes and stick them into a pot and fill up with water and add in a good tablespoon of salt. Stick on high heat and bring to a boil, then turn the heat down to medium and cook those taters until super fork tender. (bring them to the edge of falling apart)
While the potatoes are boiling, chop up the cabbage, shallots, and the kale and stick into a big skillet with a good drizzle of olive oil. Sauté on medium heat until soft and tender.
Once the potatoes are super tender, drain the water and dump them into the pan with the sautéed veggies. With a potato masher or a fork, mash up the potatoes and mix in the veggies, adding a drizzle or more of olive oil as you go. (Start with a drizzle and work your way up until it tastes good to you) Salt and pepper to taste.
The most pretty pan of smashed up potatoes that I have ever seen. Eat as a side dish or even a light main dish. Fork is a good utensil to use, but I found that my fingers worked just as well.
Have a great happy day full of green, potatoes, and pinches. Maybe even a leprechaun or two!
-C
Red Potato Colcannon
5-10 Red potatoes Red Potatoes depending on the size (about 3 1/2 – 4 chops chopped)
1 Cup Chopped Red or Green Cabbage
1 Cup Chopped Kale
1-2 Shallots
Olive Oil
Salt and Pepper
Rinse and dice potatoes and place into big pot. Cover potatoes with water and add about a tablespoon of salt. Place on high high heat and bring to a boil. Turn heat to medium low and let potatoes cook until super fork tender. While potatoes are boiling, chop up cabbage, shallots and kale and sauté in a large cast iron skillet (or any skillet) with a good drizzle of olive oil. Once the potatoes are done, drain water and add potatoes to the skillet with the sautéed veggies. With a potato masher or fork, mash the potatoes and mix with the veggies, adding a drizzle or two (depending on your taste) of olive oil as you go. Salt and pepper to taste.
Serve from skillet or dump into a fancy dish with a big spoon.
Eat as a main dish or as a side….Good hot, warm and cold.
Yay Tuesday! Which means its lentil day in my house. Ok not really, because everyday is lentil day in my house. Why? Because they are pretty much the best. And with the addition of lots of garlic and lemon…..whoa nelly!!! Eat your heart out.But for serious, not only are these little bits of happy legumes oh so tasty, they also are a nutritional whomper. So much protein, iron and zinc, magnesium and a bunch of other good stuff. Low in calorie and fat. Shelf stable, cheap, and fast and easy to cook. They are fantastic in soups, sauces, casseroles and salads. Eat them warm, cold, plain or covered in mustard. There possibilities with these little guys are endless. If you do not have lentils in your pantry right now, you are crazy. Make it priority to get some. Do it today, and make these fantastically yummy lentils for dinner. Trust, you won’t be sorry.
Lentils, water (not shown but I think you know what it looks like) lemon, garlic, and some salt and pepper. Cabbage and kale to make it that much better.
Add a cup of lentils to a pot with minced or pressed garlic, the zest of the lemon and the juice of half the lemon. (save the other half to squeeze on top later) Add in 2 1/4 cups water , a sprinkle of salt and pepper, and bring to a boil. Place a lid on pot and turn heat down to low. Let cook for about 15 – 20 minutes or until lentils are just about done.
Now top the almost done lentils with the cabbage and the kale. Add a splash of water and a pinch of salt and replace lid. Keep pot on simmer for another 5-8 minutes until the veggies are wilted. This gives you a slightly cooked, but still nice and crisp veggie. If you like you veggies a bit more soft, just add them into the lentils a little earlier or don’t even cook them at all. It’s whatever you want.
After a few minutes take the lid off and…aahh. Smells like cozy lemony garlicy happiness.
A big steaming bowl of everything that is good. Serve with an extra wedge of lemon to squeeze on top!
Tuesday Ah HA!
Make your day AWESOME!!!
1 cup dry lentils
2 1/4 cups water
4-5 cloves garlic
1 lemon (juice and zest)
Salt and pepper
some shredded cabbage
a few kale leaves
Add water, lentils, the zest and juice of 1 lemon and about a teaspoon of salt and pepper to a pot. Mince garlic and add that in too. Bring to a boil then place a lid on it and turn down to simmer. After about 15 minutes, give lentils a stir. At this point the lentils should be a al denta, but just about done.( If you notice the lentils seem dry, just add a bit more water) Layer on the cabbage and kale, adding in a splashof water. Replace lid and let simmer of another 5-8 , or until lentils are cooked and the veggies are you cooked to your liking.
No matter what is going on in my day, seeing a blue sky like this puts a smile on my face….To bad that smile turned to ice and my face froze in place. Because for some reason, winter around here now means below zero all the time. I mean, I love winter, but I am not going to lie… I wouldn’t mind if the wind would stop blowing and we had a couple of days of above zero weather.. and maybe a good foot of snow. I guess I’ll just have to be patient, cause its bound to happen. I mean, we live in Vermont, and if nothing else, we get weather.
Anyways.. another week full of stuff that fills. I am a little taken aback that its already February… when was it January? Time just keeps going by fast and faster, (especially when I get cabin fever) and I think, “What have I done in the past year?” Well, I have done a lot. I was just looking through pictures from a year ago and found some of our tiny home in working progress. Not to many people can remodel a five unit house and a meat locker to live in, within a year.. by ourselves. (ourselves being Nick and I)..So yeah, that made me feel pretty freaking awesome and accomplished. (I needed to remember that because I haven’t been feeling it) But now I am feeling inspired and am looking forward to some new projects and fun things to come! (hopefully getting my pottery studio up and running, maybe another house remodel and lots of traveling!!…. take that winter blues!)
Anyway.. here are a few little bits from my week that made me happy.
The mister called these snow mounds goosebumps… I think that is exactly what they are
The only warm day this week. (20..woo whoo!) Took the little out for a sled ride. She spent the entire time dragging her hands in the fresh snow.
And oh how I cannot handle how freaking cute she is!! Plus, a shout out to my brother in law….MADLOVE!
Fresh snow..Even though it was -15, I had to stop and take this picture. The colors were amazing
Cabbage at the farm share pick up! Love ICF!!!
89 cents a pound for fresh organic cranberries. Score!! Made these Oatmeal fresh cranberry coconut chocolate chip cookies with them. Big hit.
This picture was taken exactly a year ago…..The mister and I were finally putting in the bathroom of our tiny little home…. And look at that awesome sink! (another amazing salvage yard find) If you ever need or want to remodel a bathroom, I suggest using a old cast iron utility sink. So practical, so functional, so pretty.….it makes me happy everyday!
Happy Sunday!
Happy February!
And if you are into it….
Happy Football Super bowl Game and or party! ( If you need any awesome fast party recipes, I have bunch, just check out the recipes page!)
-C
I eat vegetables like I breath air… constantly and almost mindlessly. Some people are addicted to sugar or coffee, but me, I am addicted to veggies. ( I am also extremely addicted to coffee) This is my truth, but I am ok with it.
All week long I have been hearing about this big game going on this weekend, something to do with a ball and running up and down a field….not quite sure, but I think it might be a big deal to some people.(I know it’s the Super Bowl, and I have heard about some deflated balls, but that’s the extent of my knowledge) I have also have been hearing a lot of party planning around this game, food planning, which is something that I do understand. So I wanted to bring a party snack to the mix, and because of my addiction, my mind goes straight to vegetable. I know that there is traditionally a lot of meat, cheese and hot sauce at these said parties, and that’s totally cool, but I think everyone wants to have a least one awesome meatless cheese-less piece of food to snack on during half time. So I give the people what they want.
So simple, fast and easy to make. Tasty and healthy as can be. Grab and eat with you hands…. and nice to look at. We got the whole package here.
Pretty much a little bit of everything that I have in my fridge….Shredded red cabbage, carrots, beets. Some sliced of red onion, tomato and red pepper. Hummus and a little mashed avocado
Yes, it may look like a mess, but that’s just me trying to make five different things at once. But really, making these wraps are simple simple. Just take rinsed and dried green or red leaf lettuce, smear on hummus and mashed avocado and pile on the veggies. Roll and stick with a toothpick to keep from unrolling. See…. simple.So many colors…… so much pretty. Wrapped and rolled…Sliced down the middle, just to see all the pretty inside.
These might be veggie wraps, but man, look at those sausage fingers…(hehehe)
Make for lunch, dinner, party, or snack. Eat them for breakfast, dessert or midnight nosh. Whenever, wherever…..YUMMY YUMMY YUM!
Happy hump day!
-C
Lettuce Wraps
Ingredients
Use whatever you want… but this is what I included in mine
Green leaf lettuce
Shredded red cabbage
shredded beets
shredded carrots
thinly sliced tomato
thinly sliced red pepper
thinly sliced red onion
hummus
avocado
With each wrap, take a large lettuce leaf and cut out the crunchy rib.(you can slice it up thinly and add to wrap. Smear leaf with hummus and smashed avocado, then layer on a bit of each of the veggies. Wrap or roll leaf in on the veggies and stick a toothpick in center to keep from unrolling.
Place on a plate and eat or share… Extras are fantastic to have in the fridge!
What a week. It was my birthday, which if you know me, is not usually something I like to talk about. I’m not sure exactly why, but I am not really big on celebrating my own birthday. Or its more like I hide away from everyone around my birthday. ( I am not good with attention) But this year I tried. I had a couple little dinners with family, went on a few good hikes, gave the dog a bath (had to mention it because it was so needed and I was so happy to have a cleaner, less smelly dog..which lasted all of about 12 hours) and tried to relax and enjoy myself. The mister and I also did a bunch of little house repair projects that have been needed to be done (Birthday wish list). All and all, I had a good week. And now the birthday week is over and we can get back to normal, not bugging me, hectic, crazy, life. That makes me happy. Here are a few of my happy bits from the big week.
A birthday bouquet of veggies. My lover knows me oh so well.
I went to get myself a new skien if yarn and stumbled upon this wall display of sprinkles.. It took a lot to not buy a bunch.
Every year I buy myself some special food for my birthday week. This is the bulk section at the local coop. They got in a bunch of new local dried beans!!!! Local birthday week beans. ( yes, beans make me happy)
This hike was pretty treacherous, the whole trail was covered in this ice…. but look how cool it is.
Huggable mountains
Birthday hike with big trees and a happy dog.
Split peas with tons of purple cabbage and purple onions plus chunks or bright orange carrots.. So freaking pretty and so freaking tasty!
And last but not least..a throw back that made me smile…Moving day last summer. Our truck full of my house plants. I love my plants.
So now we go onto the last week of January! (holy crap, where has the time go?)
Have a great week!
-C
CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.
This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I threw back in college. Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)
But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend. Well maybe now I will.
Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!
All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a quick stir or two.
Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.
A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.
I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t)
Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days…
HOORAY FOR FOOD!!!
Have a good Monday!
-C
small sugar pie pumpkin
2 cups dried beans..I used a 1 1/2 cups black and 1/2 cup kidney or 2 cans of beans
28 oz can of crushed or diced tomatoes
1 small onion
1 small
1 carrot
1 /4 head of cabbage
a small broccoli crown
1/4 head of cauliflower
a few kale leaves
1 jalapeño
5 cloves garlic
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon coriander
salt and pepper
Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)
Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes. Now add the garlic and the spices and let cook for a few more minutes.
When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water.
Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………
Add in chopped kale a few minutes before serving
Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want.
THE LOVELY CRAZY
August 12, 2016 by maximios • Blog
Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no, green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go. Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)
No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!
But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage. This is my kind of pot roast.
Now go quick.. the cabbage sales will be over soon.
The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.
Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.
Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.
While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.
And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.
Beans looking a bit plumped..
Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…
Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown
Look at that… Tender roasted veggies, plump beans. Everything about this is right.
Grab a knife and cut the cabbage (its so tender) into big wedges.
A wedge into a bowl along with a big spoonful or two of the beans and veggies..
Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!
Eat away and Happy St Patrick’s Day.
-C
serves 3-4
Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.
While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.
Preheat oven to 375
Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.
Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.
Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.
Eat until your full.
.
So maybe this might seem a little out of your normal food routine, but why not try it? Trust me….you will love it and everyone you make it for will think you are a number 1 badass too.
Notes…. I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don’t want to eat the skin, then peel them.
Cabbage is cut into inch thick slabs… I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want. 2 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper, and stuck into the oven for 20-25 minutes at 400 degrees.
And now I am #1
Happy Wednesday… Keep it good!
-C
Beet and Bean Cabbage Steaks
Makes 2 Thick Cut Steaks
Preheat Oven to 4oo degrees
Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage are tender. Remove veggies from oven and place roasted beets into a blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don’t want to be crusty)
Remove from oven, stick on a plate and drizzle with mustard….Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.
Ahh, memories.
Now as an adult (kinda adult) St Patricks is celebrated a little differently. The little ones in the family still get their green milk (which they are told is leprechaun pee) and those nasty gold coins, but I think the pinching has stopped.( a great tradition lost) I myself don’t have any littles at home so no little leprechaun games or gross dyed food for me. Nope, in my house we celebrate with a few beers and a more traditional irish dish, Colcannon. Mashed up potatoes with cabbage and kale… I mean, can it get much better? It can when you use red potatoes and red cabbage. Not only is it so tasty tasty, but it is so pretty pretty. No need for green milk or nasty candy.
But I still make sure to wear green and you might find me doling out a pinch or two.
Note. If you do not have or want to use red potatoes, russet or white will work, it just won’t be as pretty.
While the potatoes are boiling, chop up the cabbage, shallots, and the kale and stick into a big skillet with a good drizzle of olive oil. Sauté on medium heat until soft and tender.
Have a great happy day full of green, potatoes, and pinches. Maybe even a leprechaun or two!
-C
Red Potato Colcannon
Rinse and dice potatoes and place into big pot. Cover potatoes with water and add about a tablespoon of salt. Place on high high heat and bring to a boil. Turn heat to medium low and let potatoes cook until super fork tender. While potatoes are boiling, chop up cabbage, shallots and kale and sauté in a large cast iron skillet (or any skillet) with a good drizzle of olive oil. Once the potatoes are done, drain water and add potatoes to the skillet with the sautéed veggies. With a potato masher or fork, mash the potatoes and mix with the veggies, adding a drizzle or two (depending on your taste) of olive oil as you go. Salt and pepper to taste.
Serve from skillet or dump into a fancy dish with a big spoon.
Eat as a main dish or as a side….Good hot, warm and cold.
Yay Tuesday! Which means its lentil day in my house. Ok not really, because everyday is lentil day in my house. Why? Because they are pretty much the best. And with the addition of lots of garlic and lemon…..whoa nelly!!! Eat your heart out.But for serious, not only are these little bits of happy legumes oh so tasty, they also are a nutritional whomper. So much protein, iron and zinc, magnesium and a bunch of other good stuff. Low in calorie and fat. Shelf stable, cheap, and fast and easy to cook. They are fantastic in soups, sauces, casseroles and salads. Eat them warm, cold, plain or covered in mustard. There possibilities with these little guys are endless. If you do not have lentils in your pantry right now, you are crazy. Make it priority to get some. Do it today, and make these fantastically yummy lentils for dinner. Trust, you won’t be sorry.
Lentils, water (not shown but I think you know what it looks like) lemon, garlic, and some salt and pepper. Cabbage and kale to make it that much better.
Add a cup of lentils to a pot with minced or pressed garlic, the zest of the lemon and the juice of half the lemon. (save the other half to squeeze on top later) Add in 2 1/4 cups water , a sprinkle of salt and pepper, and bring to a boil. Place a lid on pot and turn heat down to low. Let cook for about 15 – 20 minutes or until lentils are just about done.
Now top the almost done lentils with the cabbage and the kale. Add a splash of water and a pinch of salt and replace lid. Keep pot on simmer for another 5-8 minutes until the veggies are wilted. This gives you a slightly cooked, but still nice and crisp veggie. If you like you veggies a bit more soft, just add them into the lentils a little earlier or don’t even cook them at all. It’s whatever you want.
After a few minutes take the lid off and…aahh. Smells like cozy lemony garlicy happiness.
A big steaming bowl of everything that is good. Serve with an extra wedge of lemon to squeeze on top!
Tuesday Ah HA!
Make your day AWESOME!!!
Add water, lentils, the zest and juice of 1 lemon and about a teaspoon of salt and pepper to a pot. Mince garlic and add that in too. Bring to a boil then place a lid on it and turn down to simmer. After about 15 minutes, give lentils a stir. At this point the lentils should be a al denta, but just about done.( If you notice the lentils seem dry, just add a bit more water) Layer on the cabbage and kale, adding in a splashof water. Replace lid and let simmer of another 5-8 , or until lentils are cooked and the veggies are you cooked to your liking.
Anyways.. another week full of stuff that fills. I am a little taken aback that its already February… when was it January? Time just keeps going by fast and faster, (especially when I get cabin fever) and I think, “What have I done in the past year?” Well, I have done a lot. I was just looking through pictures from a year ago and found some of our tiny home in working progress. Not to many people can remodel a five unit house and a meat locker to live in, within a year.. by ourselves. (ourselves being Nick and I)..So yeah, that made me feel pretty freaking awesome and accomplished. (I needed to remember that because I haven’t been feeling it) But now I am feeling inspired and am looking forward to some new projects and fun things to come! (hopefully getting my pottery studio up and running, maybe another house remodel and lots of traveling!!…. take that winter blues!)
Anyway.. here are a few little bits from my week that made me happy.
The only warm day this week. (20..woo whoo!) Took the little out for a sled ride. She spent the entire time dragging her hands in the fresh snow.
Happy Sunday!
Happy February!
And if you are into it….
Happy Football Super bowl Game and or party! ( If you need any awesome fast party recipes, I have bunch, just check out the recipes page!)
-C
All week long I have been hearing about this big game going on this weekend, something to do with a ball and running up and down a field….not quite sure, but I think it might be a big deal to some people.(I know it’s the Super Bowl, and I have heard about some deflated balls, but that’s the extent of my knowledge) I have also have been hearing a lot of party planning around this game, food planning, which is something that I do understand. So I wanted to bring a party snack to the mix, and because of my addiction, my mind goes straight to vegetable. I know that there is traditionally a lot of meat, cheese and hot sauce at these said parties, and that’s totally cool, but I think everyone wants to have a least one awesome meatless cheese-less piece of food to snack on during half time. So I give the people what they want.
So simple, fast and easy to make. Tasty and healthy as can be. Grab and eat with you hands…. and nice to look at. We got the whole package here.
Make for lunch, dinner, party, or snack. Eat them for breakfast, dessert or midnight nosh. Whenever, wherever…..YUMMY YUMMY YUM!
Happy hump day!
-C
Lettuce Wraps
Ingredients
Use whatever you want… but this is what I included in mine
With each wrap, take a large lettuce leaf and cut out the crunchy rib.(you can slice it up thinly and add to wrap. Smear leaf with hummus and smashed avocado, then layer on a bit of each of the veggies. Wrap or roll leaf in on the veggies and stick a toothpick in center to keep from unrolling.
Place on a plate and eat or share… Extras are fantastic to have in the fridge!
What a week. It was my birthday, which if you know me, is not usually something I like to talk about. I’m not sure exactly why, but I am not really big on celebrating my own birthday. Or its more like I hide away from everyone around my birthday. ( I am not good with attention) But this year I tried. I had a couple little dinners with family, went on a few good hikes, gave the dog a bath (had to mention it because it was so needed and I was so happy to have a cleaner, less smelly dog..which lasted all of about 12 hours) and tried to relax and enjoy myself. The mister and I also did a bunch of little house repair projects that have been needed to be done (Birthday wish list). All and all, I had a good week. And now the birthday week is over and we can get back to normal, not bugging me, hectic, crazy, life. That makes me happy. Here are a few of my happy bits from the big week.
I went to get myself a new skien if yarn and stumbled upon this wall display of sprinkles.. It took a lot to not buy a bunch.
Birthday hike with big trees and a happy dog.
So now we go onto the last week of January! (holy crap, where has the time go?)
Have a great week!
-C
CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.
This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I threw back in college. Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)
But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend. Well maybe now I will.
Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!
All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a quick stir or two.
Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.
A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.
I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t)
Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days…
HOORAY FOR FOOD!!!
Have a good Monday!
-C
Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)
Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes. Now add the garlic and the spices and let cook for a few more minutes.
When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water.
Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………
Add in chopped kale a few minutes before serving
Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want.