Good morning! It feels like forever since I have created anything new to share. Life takes over and the next thing you know, it’s been a year, or two. Let’s just say, things are always crazy in my life and there has certainly been too much going on. Good things, but still.
I’ve been in on a Facebook discussion about gluten-free waffles, and other prepared foods so...it’s time to blog. LOL!
I can’t, honestly, say that gluten-free baked goods are going to taste exactly like those baked with traditional wheat. BUT...there are things that you can do to make those foods taste better. Spices and flavorings work wonders. Textures are a bit different as well, but with time, you will adjust and possibly not be able to tell the difference. My best girl-friend, Misty, will tell anyone that she doesn’t like anything gluten-free but, the truth is, she eats gluten-free at my house on a regular basis and never knows the difference. Many of my closest friends have taste tested baked goods for me for years and truly say they can’t taste the difference.
The difference?
First of all, I NEVER use a prepackaged ‘mix’ for anything. Yes, gluten-free all purpose flour is a mixture but that doesn’t count. It doesn’t take more than an extra five minutes to make a cake or muffins from scratch than it does to open a box but the texture and taste difference is incredible. A boxed gluten-free cake mix tends to be dry and crumbly. My cakes are so moist that we have to give part of them away or keep in the refrigerator, lest they begin to mold before we can finish it.
So here’s a short list of my favorite gluten-free products and where I find them.
All purpose flour - Bob’s Red Mill or Krusteaz, online or my local grocery
Pasta - Jovial, Sam Mills, (both on Amazon) or Barilla (grocery)
Frozen Waffles - I prefer Van’s if I don’t have time to make my own. (Grocery)
Bread - Udi’s is my favorite. I like thier multi-grain and the cinnamon raisin. It’s the closest to real bread, I just wish it was thinner sliced.
Cookies & Crackers - Schar is my go to (grocery), the graham crackers and shortbread are favorites.
So, that’s about the only things that I like to buy pre-prepared. I discovered years ago that’s it’s as quick to put sauces and soups together from scratch as to open a can. I have other allergies as well so I only use Kitchen Basics for broth, it’s the cleanest one out there. I will occasionally buy frozen diced vegetables if I’m in a hurry or if I find them on sale. Frozen is as healthy as fresh. Eikhorn flour will produce a creamed soup or gravy that will rival any made with traditional wheat if you can tolerate it.
I know the struggle and I do hope this helps.
Questions? Leave me a note.
Enjoy!
Thursday, January 10, 2019
Friday, June 23, 2017
Blueberries!
Blueberries...it's their season and I like to make the most of it. A good friend of mine recently asked me if I had seen any recipes for a Lemon Blueberry cake. I had and I assured her that I would make one next.
Soooo, after sifting through several recipes until I found one that I thought would be simple enough to alter here's the result.
Lemon and Blueberry is a perfect match.
Now for the recipe....
1 1/2 cups gluten free all purpose flour (I use Bob's Red Mill Cup for Cup)
1 teaspoon Baking powder
1 teaspoon Salt
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon lemon extract (if you have it)
Zest of 1 lemon
Juice of that same lemon, should be about 2 tablespoons
1/2 cup milk
1 1/2 cup fresh or frozen blueberries
1 tablespoon gluten free all purpose flour
Glaze:
1/2 cup Powdered Sugar
2 tablespoons unsalted butter, softened
Enough lemon juice to make a thick, smooth glaze (I didn't measure but it shouldn't be more than 1-2 teaspoons)
Stir together the flour, baking powder and salt, set aside.
In the bowl of your mixer, blend the butter, sugar, eggs, lemon extract, juice and zest until well combined.
Add flour mixture alternately with the milk until combined.
Rinse blueberries under cold water so other have just a hint of moisture on them. Toss with the additional tablespoon of flour to coat. This keeps the berries from sinking to the bottom of the batter when baking.
Add blueberries to batter and stir by hand to combine.
Pour into a prepared loaf pan. Buttered and dusted *
Bake @ 350 degrees for 55 minutes.
Allow to cool in the pan for at least 15 minutes before turning out onto a plate or cake stand and allow to cool completely.
Prepare the glaze and drizzle over the top.
ENJOY!
* One of the things that. I found to be difficult when switching to gluten free was preparing a baking pan. I never had much luck with the gluten free flour creating a non-stick surface. What I use instead is Scottish Oats or Almond flour. It depends on what I'm baking. I usually reach for the Scottish oats because I like the crunch it gives to the crust of a cake, expecially on a bundt.
Soooo, after sifting through several recipes until I found one that I thought would be simple enough to alter here's the result.
Now for the recipe....
1 1/2 cups gluten free all purpose flour (I use Bob's Red Mill Cup for Cup)
1 teaspoon Baking powder
1 teaspoon Salt
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon lemon extract (if you have it)
Zest of 1 lemon
Juice of that same lemon, should be about 2 tablespoons
1/2 cup milk
1 1/2 cup fresh or frozen blueberries
1 tablespoon gluten free all purpose flour
Glaze:
1/2 cup Powdered Sugar
2 tablespoons unsalted butter, softened
Enough lemon juice to make a thick, smooth glaze (I didn't measure but it shouldn't be more than 1-2 teaspoons)
Stir together the flour, baking powder and salt, set aside.
In the bowl of your mixer, blend the butter, sugar, eggs, lemon extract, juice and zest until well combined.
Add flour mixture alternately with the milk until combined.
Rinse blueberries under cold water so other have just a hint of moisture on them. Toss with the additional tablespoon of flour to coat. This keeps the berries from sinking to the bottom of the batter when baking.
Add blueberries to batter and stir by hand to combine.
Pour into a prepared loaf pan. Buttered and dusted *
Bake @ 350 degrees for 55 minutes.
Allow to cool in the pan for at least 15 minutes before turning out onto a plate or cake stand and allow to cool completely.
Prepare the glaze and drizzle over the top.
ENJOY!
* One of the things that. I found to be difficult when switching to gluten free was preparing a baking pan. I never had much luck with the gluten free flour creating a non-stick surface. What I use instead is Scottish Oats or Almond flour. It depends on what I'm baking. I usually reach for the Scottish oats because I like the crunch it gives to the crust of a cake, expecially on a bundt.
Monday, June 19, 2017
My favorite foods!
I'm one of those people who could eat Mexican food 5 days a week. Salsa, I could eat with a spoon. I know I'm not alone here, several of my close friends are right there with me. That said, I've been craving salsa among other things but I just didn't want to go out.
Food allergies and intolerances make eating out difficult. Waiters look at me funny when I ask them to hold the cheese and sour cream. Yeah, I know! Those are the best parts but I can't eat them. I might dip a chip in my husband's cheese dip but that would be the extent of it. So this weekend I decided it was time for me too cook up a batch of our favorite tortilla chicken.
This recipe requires salsa, so I whipped up a batch of that too. We've already eaten half of what was left over from the chicken. LOL!
I found the basic recipe on Pinterest months ago and it's become a favorite at my house. I can do so much with it and it's EASY! It cooks in the crock pot which is totally my favorite kitchen gadget too. It is certainly one of the few things I wouldn't want to do without. We have tacos, taco salads or sometimes I just eat it with chips. It's that good.
Tomorrow, I'm going to roll the cooled chicken in corn tortillas (gluten free of course), top them with enchilada sauce and a little cheese (I'll scrape mine off) and bake it for a bit. Hubby's looking forward to tomorrow's dinner, he loves enchiladas.
Salsa
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon chopped jalapeños (I buy them chopped in a jar rather than sliced)
1 bunch cilantro, minced
1/3 cup fresh lime juice
I stir this up and use my immersion blender on it. Hubby prefers a smoother salsa rather than chunky. Either way, it's delicious!
1 - 14.5 ounce can petite diced tomatoes
2 - 14.5 ounce cans crushed tomatoes
(I prefer Red Gold brand)
1 teaspoon salt
1/2 teaspoon black pepper
Stir this up well and let it sit while you get everything else put together.
Tortilla Chicken
In the bowl of your crock pot stir together:
2 cups salsa
2 tablespoons Corn Starch
2 teaspoons Chili Powder
1 rounded tablespoon dried minced onion
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon Paprika
1/4 teaspoon Cayenne
Add 4 boneless, skinless chicken breasts to this, turning to coat.
Cook on High for 3 hours. Shred the chicken up with a couple of forks when it's done and Enjoy!
Just so you don't wonder...this is my taco seasoning. I created my own mixtur since most of the prepackaged ones have flour and authorized yeast extract. Both cause issues at my house.
Brown 1- 1 1/2 pounds ground beef.
Stir in -
2 tablespoons Corn Starch
2 teaspoons Chili Powder
1 rounded tablespoons dried minced Onion
1 teaspoon salt
1 teaspoon Paprika
1/4 teaspoon Cayenne
1 cup beef stock (I use Kitchen Basics)
Cook until bubbly and allow to sit for a few minutes before serving.
Food allergies and intolerances make eating out difficult. Waiters look at me funny when I ask them to hold the cheese and sour cream. Yeah, I know! Those are the best parts but I can't eat them. I might dip a chip in my husband's cheese dip but that would be the extent of it. So this weekend I decided it was time for me too cook up a batch of our favorite tortilla chicken.
This recipe requires salsa, so I whipped up a batch of that too. We've already eaten half of what was left over from the chicken. LOL!
I found the basic recipe on Pinterest months ago and it's become a favorite at my house. I can do so much with it and it's EASY! It cooks in the crock pot which is totally my favorite kitchen gadget too. It is certainly one of the few things I wouldn't want to do without. We have tacos, taco salads or sometimes I just eat it with chips. It's that good.
Tomorrow, I'm going to roll the cooled chicken in corn tortillas (gluten free of course), top them with enchilada sauce and a little cheese (I'll scrape mine off) and bake it for a bit. Hubby's looking forward to tomorrow's dinner, he loves enchiladas.
Salsa
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon chopped jalapeños (I buy them chopped in a jar rather than sliced)
1 bunch cilantro, minced
1/3 cup fresh lime juice
I stir this up and use my immersion blender on it. Hubby prefers a smoother salsa rather than chunky. Either way, it's delicious!
1 - 14.5 ounce can petite diced tomatoes
2 - 14.5 ounce cans crushed tomatoes
(I prefer Red Gold brand)
1 teaspoon salt
1/2 teaspoon black pepper
Stir this up well and let it sit while you get everything else put together.
Tortilla Chicken
In the bowl of your crock pot stir together:
2 cups salsa
2 tablespoons Corn Starch
2 teaspoons Chili Powder
1 rounded tablespoon dried minced onion
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon Paprika
1/4 teaspoon Cayenne
Add 4 boneless, skinless chicken breasts to this, turning to coat.
Cook on High for 3 hours. Shred the chicken up with a couple of forks when it's done and Enjoy!
Just so you don't wonder...this is my taco seasoning. I created my own mixtur since most of the prepackaged ones have flour and authorized yeast extract. Both cause issues at my house.
Brown 1- 1 1/2 pounds ground beef.
Stir in -
2 tablespoons Corn Starch
2 teaspoons Chili Powder
1 rounded tablespoons dried minced Onion
1 teaspoon salt
1 teaspoon Paprika
1/4 teaspoon Cayenne
1 cup beef stock (I use Kitchen Basics)
Cook until bubbly and allow to sit for a few minutes before serving.
Sunday, June 7, 2015
Fast & Easy "Pizza"
I love a lazy Sunday morning! No one at home but me and the fur kids!
I had a little gardening to do this morning, after I leisurely enjoyed my coffee. The mint and basil are going crazy this year, right along with all the other herbs I grow. Once trimmed back I can't just throw them away, the flavors are divine and must be used...oh what to create today?
The mint went in a pitcher of water with a lime. Delicious and refreshing on a hot summer day!
The basil...makes me want pizza but I'm not in the mood to make a crust. What's a hungry girl to do? Improvise of course!!!
Corn tortillas
Olive oil
fresh tomatoes, sliced
fresh basil, sliced
salt
cheese
Garlic powder
I drizzled olive oil onto the corn tortillas, coating both sides and placed them on a cookie sheet under the broiler until they were sizzling. I turned them over and let the second side start to show a little color.
Dusted them with garlic powder. Arranged the tomato slices around, topped those with basil and a little salt then topped with just a little cheese to hold it all together. Back under the broiler for just a couple of minutes.
YUMMY!!!!
I had a little gardening to do this morning, after I leisurely enjoyed my coffee. The mint and basil are going crazy this year, right along with all the other herbs I grow. Once trimmed back I can't just throw them away, the flavors are divine and must be used...oh what to create today?
The mint went in a pitcher of water with a lime. Delicious and refreshing on a hot summer day!
The basil...makes me want pizza but I'm not in the mood to make a crust. What's a hungry girl to do? Improvise of course!!!
Corn tortillas
Olive oil
fresh tomatoes, sliced
fresh basil, sliced
salt
cheese
Garlic powder
I drizzled olive oil onto the corn tortillas, coating both sides and placed them on a cookie sheet under the broiler until they were sizzling. I turned them over and let the second side start to show a little color.
Dusted them with garlic powder. Arranged the tomato slices around, topped those with basil and a little salt then topped with just a little cheese to hold it all together. Back under the broiler for just a couple of minutes.
YUMMY!!!!
Sunday, February 22, 2015
Mr. Charlie's Hot Sauce
Wow! I didn't realize how long it has been. Time does fly when life takes over! Tonight as I sit watching the weather, it's our second round of wintery stuff this week, I'm reminded of how fast the days pass. How fast we grow up. Some days we would like to go back to those days when we depended on our parents to keep us warm and safe.
The last couple of weeks have been long and difficult. My sister and I have been fortunate as adults to share birthdays, anniversaries, holidays and life with two parents. One week ago this morning Daddy left us, not suddenly but thankfully without suffering. His passing has reminded us how fleeting life is. To cherish and take advantage of every minute with those we love. In his absence we suddenly have a family that is compiled of not only those related by blood but by those we have been blessed to call friends, sisters, brothers.
My love of gardening came from him. My talents in the kitchen from my mother. The ability to love and give freely from both of them. He had an acre and a half that he has gardened for the last 30 years. He always 'sold' the extras. Those who new him knew you couldn't go by and get a few tomatoes or a couple of onions, you left with a grocery bag full. He wanted to make sure that everyone he knew had plenty. I'm sure that came from growing up during the depression. His garden will continue. Different hands, different tastes but still Mr. Charlie's garden.
Daddy cooked a little bit as well. He liked to make the things he loved to eat, one of those things was Hot Sauce, there was never 2 batches that were identical. Not long before his stroke, Daddy made a batch of Hot Sauce and as usual, he shared with whomever was around. I had a request this afternoon for Mr. Charlie's Hot Sauce recipe. My sister had to hunt it down for me. I can tell she has made it many times over the years. This is definitely more of a sauce than a salsa.
Girls, make Hot Sauce! Raise your chips high!
Here's to you Daddy!
Mr. Charlie's Hot Sauce
1 15 ounce can crushed tomatoes
1 red bell pepper, chopped fine
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon vinegar
1 garlic clove, minced
1 teaspoon sugar
Bring everything to a boil. Cool and enjoy!
Now for those of you who would prefer a fresher salsa...
Teresa's Salsa
1 28 ounce can crushed tomatoes
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon chopped jalapenos
1/3 cup fresh lime juice
1 bunch fresh cilantro, chopped
Salt & Pepper to taste.
Stir everything together and grab some chips!
Enjoy!!!
The last couple of weeks have been long and difficult. My sister and I have been fortunate as adults to share birthdays, anniversaries, holidays and life with two parents. One week ago this morning Daddy left us, not suddenly but thankfully without suffering. His passing has reminded us how fleeting life is. To cherish and take advantage of every minute with those we love. In his absence we suddenly have a family that is compiled of not only those related by blood but by those we have been blessed to call friends, sisters, brothers.
My love of gardening came from him. My talents in the kitchen from my mother. The ability to love and give freely from both of them. He had an acre and a half that he has gardened for the last 30 years. He always 'sold' the extras. Those who new him knew you couldn't go by and get a few tomatoes or a couple of onions, you left with a grocery bag full. He wanted to make sure that everyone he knew had plenty. I'm sure that came from growing up during the depression. His garden will continue. Different hands, different tastes but still Mr. Charlie's garden.
Daddy cooked a little bit as well. He liked to make the things he loved to eat, one of those things was Hot Sauce, there was never 2 batches that were identical. Not long before his stroke, Daddy made a batch of Hot Sauce and as usual, he shared with whomever was around. I had a request this afternoon for Mr. Charlie's Hot Sauce recipe. My sister had to hunt it down for me. I can tell she has made it many times over the years. This is definitely more of a sauce than a salsa.
Girls, make Hot Sauce! Raise your chips high!
Here's to you Daddy!
Mr. Charlie's Hot Sauce
1 15 ounce can crushed tomatoes
1 red bell pepper, chopped fine
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon vinegar
1 garlic clove, minced
1 teaspoon sugar
Bring everything to a boil. Cool and enjoy!
Now for those of you who would prefer a fresher salsa...
Teresa's Salsa
1 28 ounce can crushed tomatoes
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon chopped jalapenos
1/3 cup fresh lime juice
1 bunch fresh cilantro, chopped
Salt & Pepper to taste.
Stir everything together and grab some chips!
Enjoy!!!
Tuesday, July 22, 2014
Blueberry Muffins
It's Blueberry Season! I LOVE fresh blueberries, well truthfully any kind of fresh berry! There are so many ways to eat them...other than right off the vine or bush! I braved the mosquitos yesterday and picked blueberries at my parents. I did freeze some to use later in muffins or smoothies. They freeze so well and don't need to be thawed before using.
Muffins are one of my favorites and honestly I could hardly wait to get these baked! I know few people that don't have a favorite muffin recipe and mine is my maternal grandmother's. I have altered her original only slightly to allow for the gluten free flour.
Grandma Crump was born February 28, 1998 so by the time I was born in 1966 she wasn't cooking as much but she was supervising everything that went on in the kitchen. She was known for her cooking as are each of her daughters. She and Grandpa raised 9 children, 3 boys and 6 girls, my mother is the 7th child and I am the 23rd grandchild. I've never counted the great grands and the great great grands but I do know there is a photo somewhere of the 5th generation. There is a bunch of us!
I hope you enjoy Grandma Crump's Blueberry Muffins as much as I do!
1 stick unsalted butter, at room temp
1 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
4 teaspoons baking powder
1/2 cup Scottish Oats, I use Bob's Red Mill
2 cups Gluten Free All Purpose Flour, I use Bob's Red Mill
2 teaspoons xanthum gum
2 cups (1 pint) fresh or frozen blueberries
Preheat oven to 400 degrees.
Cream butter and sugar, add eggs 1 at a time mixing well. Stir dry ingredients together in a separate bowl. Add vanilla to milk and stir in alternately with the dry ingredients. Stir in blueberries.
Scoop into lined muffin pan and bake 20 minutes per pan.
Makes 20 standard size muffins.
ENJOY!!!
Muffins are one of my favorites and honestly I could hardly wait to get these baked! I know few people that don't have a favorite muffin recipe and mine is my maternal grandmother's. I have altered her original only slightly to allow for the gluten free flour.
Grandma Crump was born February 28, 1998 so by the time I was born in 1966 she wasn't cooking as much but she was supervising everything that went on in the kitchen. She was known for her cooking as are each of her daughters. She and Grandpa raised 9 children, 3 boys and 6 girls, my mother is the 7th child and I am the 23rd grandchild. I've never counted the great grands and the great great grands but I do know there is a photo somewhere of the 5th generation. There is a bunch of us!
I hope you enjoy Grandma Crump's Blueberry Muffins as much as I do!
1 stick unsalted butter, at room temp
1 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
4 teaspoons baking powder
1/2 cup Scottish Oats, I use Bob's Red Mill
2 cups Gluten Free All Purpose Flour, I use Bob's Red Mill
2 teaspoons xanthum gum
2 cups (1 pint) fresh or frozen blueberries
Preheat oven to 400 degrees.
Cream butter and sugar, add eggs 1 at a time mixing well. Stir dry ingredients together in a separate bowl. Add vanilla to milk and stir in alternately with the dry ingredients. Stir in blueberries.
Scoop into lined muffin pan and bake 20 minutes per pan.
Makes 20 standard size muffins.
ENJOY!!!
Sunday, January 19, 2014
Clean out the fridge day!
It's a beautiful day here in the south. Warmer than normal, which is a blessing at my house. The windows are open and the kitties are sunning themselves. What a mood booster!!!
This is the time of year when we have slowed down after all the bustle of the holidays and for me it is time to clean out the refrigerator and freezer. I often wonder how long we could last without going to the grocery. Unlike most, if it suddenly decided to snow and ice...we won't starve. I promise!!! Lots of meat, vegis and fruit all tucked away for a cold, wintery day. Well, it's certainly not cold and wintery today but the last thing I want to do is grocery shop. I found chicken, lots of bacon, sliced strawberries (hoarded from last summer) and plenty of fresh goodies from last weeks grocery run, not to mention all the canned goods in the pantry.
We like to dice bacon and fry it up for salads! I always save the grease for seasoning. My mother never puts on a pan of fresh canned green beans without a tablespoon of bacon grease for seasoning! YUMMY!!!
I have a lot of dishes on the agenda today! The first thing, after that bacon of course, is a head of cabbage. Cabbage is a healthy cruciferous vegetable that is very versatile. Being the purist that I am, I love it steamed. Several years ago, a good friend of ours was sharing one of her favorite ways to eat cabbage when her husband was out of town. She likes to quarter the head and steam it in a pan with a little olive oil and then top it with parmesan cheese, salt and pepper! Makes my mouth water just thinking about it! With that in mind and bacon grease in the skillet, I quartered my head of cabbage and set the quarters in the hot pan to "fry" on each of the cut sides for just a few minutes. While that was working I started a large pot with about an inch of water, salt, garlic and a handful of that bacon. As the quarters of cabbage finished, I transferred them (outer leaves down) to the pot. Covered it up and lowered the heat to a simmer. You can always top with a little parmesan and crispy bacon when ready to serve. Great as a side dish or on it's own for a light dinner.
The next dish is one of my favorites! I love quinoa with vegetables! Quinoa is an ancient grain, full of protein and nutty goodness! Very healthy, especially for those of us that don't always want to eat meat. This is a great lunch or side dish. Here's the recipe:
1 quart vegetable stock
2 cups uncooked quinoa
1 bunch broccoli, steamed
1 pint grape tomatoes, halved
1 large can sliced black olives
Juice of 1 lemon
Olive Oil
Salt
Pepper
Cook the quinoa in the vegetable stock as you assemble the remaining ingredients. In a large bowl (I have a big pasta bowl that works great for this) place broccoli, tomatoes, olives and quinoa. Toss gently, you don't want to break the broccoli, then drizzle with lemon juice and just enough olive oil to lightly coat. Season with salt and pepper to taste and toss gently to mix.
This is a great cold salad as well as a warm side dish or lunch on its own.
Enjoy!!!!
This is the time of year when we have slowed down after all the bustle of the holidays and for me it is time to clean out the refrigerator and freezer. I often wonder how long we could last without going to the grocery. Unlike most, if it suddenly decided to snow and ice...we won't starve. I promise!!! Lots of meat, vegis and fruit all tucked away for a cold, wintery day. Well, it's certainly not cold and wintery today but the last thing I want to do is grocery shop. I found chicken, lots of bacon, sliced strawberries (hoarded from last summer) and plenty of fresh goodies from last weeks grocery run, not to mention all the canned goods in the pantry.
We like to dice bacon and fry it up for salads! I always save the grease for seasoning. My mother never puts on a pan of fresh canned green beans without a tablespoon of bacon grease for seasoning! YUMMY!!!
I have a lot of dishes on the agenda today! The first thing, after that bacon of course, is a head of cabbage. Cabbage is a healthy cruciferous vegetable that is very versatile. Being the purist that I am, I love it steamed. Several years ago, a good friend of ours was sharing one of her favorite ways to eat cabbage when her husband was out of town. She likes to quarter the head and steam it in a pan with a little olive oil and then top it with parmesan cheese, salt and pepper! Makes my mouth water just thinking about it! With that in mind and bacon grease in the skillet, I quartered my head of cabbage and set the quarters in the hot pan to "fry" on each of the cut sides for just a few minutes. While that was working I started a large pot with about an inch of water, salt, garlic and a handful of that bacon. As the quarters of cabbage finished, I transferred them (outer leaves down) to the pot. Covered it up and lowered the heat to a simmer. You can always top with a little parmesan and crispy bacon when ready to serve. Great as a side dish or on it's own for a light dinner.
The next dish is one of my favorites! I love quinoa with vegetables! Quinoa is an ancient grain, full of protein and nutty goodness! Very healthy, especially for those of us that don't always want to eat meat. This is a great lunch or side dish. Here's the recipe:
1 quart vegetable stock
2 cups uncooked quinoa
1 bunch broccoli, steamed
1 pint grape tomatoes, halved
1 large can sliced black olives
Juice of 1 lemon
Olive Oil
Salt
Pepper
Cook the quinoa in the vegetable stock as you assemble the remaining ingredients. In a large bowl (I have a big pasta bowl that works great for this) place broccoli, tomatoes, olives and quinoa. Toss gently, you don't want to break the broccoli, then drizzle with lemon juice and just enough olive oil to lightly coat. Season with salt and pepper to taste and toss gently to mix.
This is a great cold salad as well as a warm side dish or lunch on its own.
Enjoy!!!!
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