Boiled Cabbage with Bacon

Boiled Cabbage With Bacon - Photo: Diana Rattray

Ingredients

4 to 6 thick slices of bacon, diced

1 large sweet onion, chopped

1 medium head of cabbage

½ to 1 cup chicken broth or water as needed

Salt and pepper to taste

Directions

In a large Dutch oven or deep sauté pan, cook the diced bacon until cooked through but not crisp. With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.

Add the chopped onion to the bacon drippings and cook, stirring, over medium heat until tender and lightly browned. This will take about 4 to 5 minutes.

Coarsely chop the cabbage.

Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.

Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes. Add more broth or water, if needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender. Add the bacon pieces and stir. Heat through.

Serves 6

Tasty Tomato Recipes

Tasty tomato recipes

Juicy, ripe and colorful, fresh tomatoes are one of the season’s greatest pleasures. Turn them into something special to enjoy any time of day with these easy, delicious recipes.

 

Caprese Salad

Caprese Salad

Ingredients

4 Medium Tomatoes, sliced

¼ cup fresh Basil leaves

½ pound fresh Mozzarella Cheese sliced

Balsamic Vinaigrette:

2 tbsp Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Ground Mustard

1/8 tsp Salt

1/8 tsp Pepper

Directions

Arrange the tomatoes, cheese and basil on a serving platter.  Whisk the vinaigrette ingredients; drizzle over salad.

Makes 4 servings

 

 

homemade-salsa

Easy Salsa

Chop up 4 large tomatoes, one-fourth of an onion, 6 sprigs cilantro, 2 garlic cloves and 1 jalapeno chili. Place all chopped ingredients in a bowl. Add 2 tablespoons lime juice and one-half teaspoon salt. Mix everything together thoroughly. Cover and refrigerate the salsa until it is ready to serve.

 

pasta-tomato-sauce-xl

Pasta with No-Cook Tomato Sauce 

Ingredients

2 pounds ripe tomatoes, cored, chopped

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

1 clove garlic, minced

1 teaspoon kosher salt, plus more to taste

10 ounce penne or rigatoni

1/4 cup grated Parmesan, optional

Freshly ground black pepper

Directions

In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with salt and pepper. Serve immediately.

 

Fried Green Tomatoes

Fried Green Tomatoes

Ingredients

Waxed Paper

2 Large Eggs

2Tbsp Water

1 Cup All Purpose Flour

1 Cup Yellow Cornmeal

Salt to Taste

Freshly Ground Pepper to taste

2 lbs. Green Tomatoes, Sliced

1 Cup Canola Oil for frying, or as needed

Directions

Line a baking sheet with waxed paper.

Beat eggs and water in a shallow bowl.  Place flour and cornmeal in 2 separate shallow bowls.  Season the cornmeal with salt and pepper.

Dip each tomato slice into flour, then, dip into the egg mixture.  Press the tomato into cornmeal mixture, shaking off excess.  Transfer tomato to prepared baking sheet.  Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about ¼ inch canola oil in a large skillet over medium heat until oil begins to shimmer.  Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side.  Drain on paper towel-lined plates.  Repeat with remaining tomatoes.  Serve with Remoulade Sauce.

 

Remoulade Sauce

Ingredients

1/2 cup of chopped green onion

1/2 cup of finely minced celery

1 clove of garlic, finely minced

2 tablespoons of ketchup

1/8 cup of mustard

1 tablespoon of horseradish

1 cup of mayonnaise

2 yolks from hard boiled eggs, chopped

1/8 to 1/2 cup of white or apple cider vinegar

1 tablespoon of paprika

Couple dashes of Worcestershire sauce

Couple dashes of hot pepper sauce

Pinch of thyme

Pinch of tarragon

Couple pinches of chopped parsley

Kosher salt and fresh cracked black pepper, to taste

1/4 cup of extra virgin olive oil

Directions
Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.

Bruschetta Tomato and Basil

Bruschetta Tomato and Basil

Ingredients

6 Tomatoes, diced

2 Cloves Garlic, chopped

2 Cloves Garlic, peeled

3 Tbsp Olive Oil

2 ¼ tsp Balsamic Vinegar

2 Tbsp chopped fresh Basil

½ tsp salt

¼ tsp pepper

8 slices Italian Bread, cut about 1 inch thick

2 Tbsp grated Parmingiano-Reggiano Cheese

Directions

Whisk together chopped garlic, vinegar, salt, pepper, and basil.

When combined slowly drizzle in oil.

Add tomatoes and let sit for 20 minutes at room temp.

Meanwhile, toast the bread.

This can be done either in the toaster (if it’s got really wide slots) or under the broiler.

When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a cookie sheet and top with tomato mixture.

Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).

Serve immediately.

 

SKILLET-GLAZED SPICY SWEET POTATOES

October 26, 2015 PHOTO; FOR USE WITH AP LIFESTYLES

Ingredients

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne

Kosher salt

1 1/2 pounds sweet potatoes, peeled, halved or quartered lengthwise, and sliced crosswise 1/3 inch thick

2 tablespoons butter, cut into pieces

1 tablespoon brown sugar

2 teaspoons lemon juice

Directions

In a 12-inch skillet over medium-high, whisk together 1 1/2 cups water, the cumin, paprika, cayenne and about 1 teaspoon of salt. Add the potatoes, then cover the skillet and bring the liquid to a boil. When it boils, reduce the heat to a simmer and cook the potatoes, covered, for 3 to 5 minutes. Remove the lid and prick the potatoes with a paring knife. If they are almost tender, remove the lid and increase the temperature so that the liquid boils. If they are not almost tender, cover the potatoes and cook, covered, for another minute or so, then remove the lid.

Boil the liquid until it only comes up the side of the skillet about 1/4 inch. Add the butter, brown sugar and lemon juice, then simmer, stirring gently, until the liquid is reduced to a glaze. Season with salt and serve immediately.

 

Greens with Walnut Butter

Winter Greens with Walnut Butter

This recipe is one my grandmother’s.  It was written in her recipe book and stated that it came from family in England. This dish was prepared for a holiday meal only. I kept the wording and measurements the same as they had it written down.

If you have time, make the butter 24-72 hours in advance. Soften 100g of butter to room temperature, beat with a spoon to give a whipped effect and set aside.

Roughly chop 100g of walnut halves then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter.

Arrange the soft walnut butter on a large sheet of cling film in a long log shape. Wrap and roll into a sausage shape approximately 4cm in thickness, tie off the ends of the cling film and allow to set in the fridge until required.

If making the butter on the day, roughly chop the walnuts and toast in a hot, dry pan until roasted and aromatic. Add the butter to warm through, then remove from the heat.

Bring a 2 liter pan of water to the boil with a good pinch of salt. Add all of the prepped greens to the pan, cook for 4-5 minutes then strain and return to the pan with the toasted walnut butter. Toss until all of the greens are evenly coated in the butter and serve in warm dishes.

200g of curly kale, washed and stalks removed

2 leeks, washed and cut into 2cm thick slices

200g of tender stem broccoli, washed and ends trimmed

200g of Brussels sprouts, trimmed and halved

Salt

Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter

Onion Rings

Onion Rings

Ingredients

1 large Onion, cut into ¼ inch slices                1 cup Milk

1 ¼ cups All-Purpose Flour                             ¾ cups Dry Bread Crumbs

1 tsp Baking Powder                                      Salt to taste

1 Egg                                                            1 quart Oil for frying

Directions

Heat the oil in a deep fryer to 365 degrees F.

Separate the onion slices into rings, and set aside.  In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated.  Whisk the egg and milk into the flour mixture using a fork.  Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping.  Spread the bread crumbs out on a plate or shallow dish.  Place rings one at a time into the crumbs, and scoop the crumbs up over the rings to coat.  Give it a hard tap as you remove it from the crumbs.  The coating should cling very well.  Repeat with the remaining rings.

Deep fry the onion rings a few at a time for 2-3 minutes.  When they are golden brown, remove to paper towels to drain.

Grilled Corn with Cheese and Lime

Grilled-Corn-With-Cheese-and-Lime

 

Ingredients

8 ears Corn, shucked

1 tablespoon Olive Oil

Kosher salt

1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta

1/4 to 1/2 teaspoon Cayenne pepper

2 Limes cut into wedges

Directions

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Tangy Red Cabbage Slaw

 

 Tangy Red Cabbage Slaw

Ingredients

1/2 cup fresh orange juice

1/4 cup fresh lime juice

2 tablespoons olive oil

2 tablespoons brown sugar

kosher salt and black pepper

1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded

2 large carrots (about 1⁄2 pound), grated

3/4 cup chopped fresh cilantro

Directions

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Creamy Potato Salad with Bacon

Creamy Potato Salad with Bacon

 

Ingredients

3 pounds small red new potatoes (about 24)

kosher salt and black pepper

8 slices bacon

1/2 cup mayonnaise

1/4 cup sour cream

3 tablespoons white wine vinegar

4 stalks celery, thinly sliced

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh tarragon

Directions

Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

Green Beans with Pecans and Maple Vinaigrette

Green Beans with Pecans and Maple Vinaigrette

 

Ingredients

3/4 cup pecans

Salt and black pepper

2 pounds green beans, trimmed

1/4 cup olive oil

2tablespoons red wine vinegar

2tablespoons Dijon mustard

1 tablespoon pure maple syrup

Directions

Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and roughly chop.

Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon Salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

BAKED STUFFED TOMATOES

BAKED STUFFED TOMATOES

Ingredients

6 large tomatoes

1 cup of bread crumbs

1/2 teaspoon salt

1 tablespoon minced onion

1 well-beaten egg

2 tablespoons melted butter

1 teaspoon minced parsley

Pepper

Directions

Remove the tomato stems and cut out the centers of the tomatoes. Fill tomatoes with a stuffing made of the remaining ingredients.  Place into a baking dish and bake for half an hour at 350 degrees F.