Braised Cabbage with Chorizo and Beans

I made two cabbage/bean/chorizo recipes in a row. This one came from Mark Bittman's Kitchen Express. This is a great little cookbook. I think it's a great book for people just learning to cook seasonally and wish I had seen this book long ago. I actually halved this recipe - because Bittman doesn't really make clear how many or how much is a serving. I wish I would have cut the cabbage into slightly smaller chunks, I think it would have helped speed up the cooking. I used Mexican chorizo instead of the smoked Spanish chorizo it describes - all was well, my friends. I used breadcrumbs that I had made from an old hard rock French loaf. With the breadcrumbs sprinkled on top, I found pure comfort in a real winter dish on a cold night. [To make it gluten free - just use Parmesan instead of breadcrumbs.]

Are you still just making slaw with your cabbage? Shame on you!

Braised Cabbage with Spanish Chorizo and Beans
(Serves 3-4)

Sliced smoked chorizo into quarter-inch-thich pieces, then cook in olive oil until it begins to crisp. Slice a head of green cabbage into weight wedges and put it on top of the chorizo; add a couple of cups of cooked or drained canned cannellini or other white beans, spreading to surround the cabbage; cover and cook for a few minuages, then flip the cabbage and stir the beans. Continue cooking until everything is warmed through, season with salt and pepper, and serve topped with toasted breadcrumbs or croutons and a drizzle of olive oil.

White Bean and Cabbage Soup

Simmer down! This is not the horribly bland cabbage soup recipe you used that summer after freshman year when you were trying to quickly drop the added pounds. It is, however, a very comforting and hearty bowl of soup that will knock these winter nights out of the park.

It also comes from my new favorite cookbook Recipes from the Root Cellar. I halved the recipe and used the other half of the cabbage for a recipe that will be posted on the blog soon. I used Mexican Chorizo instead of Spanish. The difference? Mine was crumbly like hamburger meat and not really like smoked sausage. Honestly, you should never feel like you HAVE to have the exact ingredients. Cooking is all about making what you have work for you. I will say that I think the recipe needs more broth... it just seemed to be more like a stew. I also forgot to put the white beans (which I cooked at home) until after I had my first bowl. So that may have been why the broth to ingredients ratio seemed off. Oops.

I am telling you people to give cabbage a chance. I have a friend that says he can't get excited about cabbage, "It's just cabbage" he says. I used to be the same way, but now I know if you add the right ingredients cabbage is as tasty as you can make it. I am excited because I am about to cook with my first head of red cabbage soon!

Have you made cabbage a part of your winter diet?

White Bean and Cabbage Soup
(Serves 6-8)

2 tablespoons extra-virgin olive oil
1 small head green or savoy cabbage, thinly sliced (6-8 cups)
1 onion, halved and thinly sliced
6 cups chicken or vegetable broth
1/2 pound thin-skinned potatoes (do not peel), cut into 1-inch cubes
8 ounces Spanish chorizo, andouille, or other full-flavored, fully, cooked sausage
1 1/2 cups cooked white beans, or 1 (15-ounce) can, rinsed and drained.
Salt and freshly ground black pepper

1. Heat the oil in a large saucepan over medium heat. Add the cabbage and onion and saute until beginning to color, about 10 minutes.

2. Add the broth, potatoes, and sausage. Bring to a boil, then reduce the heat and summer until the potatoes are tender, about 30 minutes.

3. Stir in the beans and simmer until heated through, about 10 minutes. Season with salt and pepper, and serve hot.

Sesame Tuna Salad

As I've said before, I never resolute to eat better or lose weight. That's just been the goal for the last few years of my life. However, I will admit the new year always bring me back to a sense of dedication. I joined up with Weight Watchers (again) last week and just as I imagined, it's working out quite well. I am slowly going to get back into exercising, but this time I am focusing on strength training. If I never had to step foot on elliptical again, it would be fine with me!

Eating right with winter vegetables is proving to be a challenge. Traditionally, starchy root vegetables are what most dieters try to stay away from. I have noticed this year that more companies are pushing seasonal recipes (including Weight Watchers) and that makes me happy! EatingWell On a Budget is a great cookbook! They claim that every recipes is $3 or less a serving. This book is awesome because it has a lot of seasonal recipes (because eating in season IS cheaper, people). So that brings us to today's little salad.

This is a very simple no cook recipe that uses cabbage (the heart of winter produce) and canned tuna. If you have a well stocked pantry, then this should be easy peasy. I used red onions instead of scallions, carrots instead of snow peas, and dried ginger instead of fresh. I had no cilantro, but it really would have added something nice to the recipe. Of course I halved the recipe. I got two servings out of it which I ate on two different days. I am not opposed to leftovers, I just don't want gobs of them. If I had planned a little further ahead, I would have served this with my Thai butternut squash soup I had in the freezer.

Sesame Tuna Salad
(Serves 4)

1/4 cup rice vinegar or lemon juice

3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage
4 radishes, julienne-cut or sliced
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper to taste

1. Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.


2. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.

3. Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.

Per serving: 228 calories; 16 g fat (2 g sat, 9 g mono); 12 mg cholesterol; 9 g carbohydrates; 2 g added sugars; 14 g protein; 3 g fiber; 353 mg sodium; 200 mg potassium.


Can also be found here.

Carrots in Citrus Vinaigrette

Short post today! Third recipe from Recipes from the Root Cellar. Super easy to cut in half. I cut mine into matchsticks which took way too long. Next time I might just cut into kind of thin slices. Great way to perk up carrots! Enjoy!

P.S. I used red onions instead of shallots.

 

Carrots in Citrus Vinaigrette
(Serves 4-6)

1 shallot, chopped
1/2 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons orange juice
1/4 teaspoons Dijon mustard
1/2 teaspoon ground ginger
Salt and freshly ground pepper
6 carrots, peeled and cut into match  sticks

1. Combine the shallot, lemon zest, lemon juice, orange juice, mustard, and gingner in a blender and process until smooth. Season with salt and pepper. Pour into a bowl.

2. Bring a pot of salted water to a boil. Add the carrots and blanch until tender crisp, about 3 minutes. Drain.

3. Transfer the carrots to the bowl with the dressing. Toss to coat. Taste and adjust the seasoning.

4. Let stand for at least 30 minutes before serving.

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

The last few weeks I have not received a box of vegetables due to the holidays and this outrageously icy week we've been having. So I am scraping bottom. Potatoes, carrots, and cabbage are what remain in my kitchen. Thankfully, I put a bunch of stuff in the freezer. I assure you, Mallory and I are not starving.

Determined not to let cabbage become a wallflower, I was ready to see what else I could do with it. I used half a head of cabbage and one carrot. I substituted some red onion for the shallot and dried ginger for the fresh. I think it's supposed to be a side dish, but I served it on top of some steamed rice and decided it served two. However, Mallory and I got about three meals out of it.

What's left in your fridge? Did you stock up on bread and peanut butter?

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce
(Serves 4)

2 tablespoons canola oil
1/4 cup thinly sliced shallot, (1 large)
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage, (about 8 ounces)
1 cup thinly sliced carrot, (1 large)
1 teaspoon sesame oil

1 tablespoon Shao Hsing rice wine, or dry sherry

2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt


1. Rice Wine-Oyster Sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl. Set aside.

2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.


Nutrition Info
Serving - 1/2 Cup
Calories - 119
Fat - 8
Fiber - 2

Winter Fish Tacos

Fish tacos are one of my favorite foods. My dad lived in San Diego for most of my life and whenever I visited I love getting baja style fish tacos. Some Mexicans I know sneer at the idea of fish tacos because "that's not Tacos! That's Tex Mex". Well, the taste is so good I can't help but eat them up. So when I found a recipe in Recipes from the Root Cellar for winter fish tacos - I knew it was time!
Okay, so I feel kind of bad. A lot of the recipes lately haven't been specifically tailored for two. However, I try to post recipes that cut in half easily or freeze well. This recipe is super easy to cut in half. Yes, it serves three - but come on! Leftover fish tacos? Is that really something to complain about? I didn't think so. I actually made the full recipe because I had some beloved friends over.

First, the pickled red onions. They were probably my favorite part of the whole meal. Who knew I would love pickled red onions quite so much. I have already vowed to make a whole jar full to keep in my fridge for any given moment. Okay... so I did have to look up what non-reactive meant. I still don't know exactly what that means, but I used a small glass pan to make them. I am sure any ovenproof casserole dish would work. It's well worth it my friends!

The fish and marinade are easy enough. I just used a fish called whiting (??) because that is what Aldi had available. Like it says, any white fish will do. Okay, lets talk about the sour cream sauce. I made exactly what the recipe asked for, but four people barely put a dent in it. Unless you have some sort sauce crazy friends - you should probably make just enough. For example, 1/2 cup sour cream 1/8 cup mayonnaise for four people OR 1/4 cup sour cream and 1 or 2 tablespoons of mayonnaise for two people. I think I might shred up some cabbage and just make a slaw with the leftover sauce - because there is a ton of it left. And yes mayonnaise haters - you could probably just leave it out completely or use something else. I got my tortillas from a local Mexican grocery store (where I ate a tongue taco - it wasn't bad!), but they look too perfect to be made fresh. Next time I'll just buy mission tortillas and be happy about it.

I served these with a carrot salad (coming soon) and black beans. Good friends and good food, life aint too shabby!

 

 

 

Winter Fish Tacos
(Serves 6)

Pickled Red Onion
1 small red onion, halved lengthwise and thinly sliced
1/2 cup rice vinegar
Juice of 1 lime
2 teaspoons sugar
1 teaspoon salt
Dash of hot pepper sauce

Fish and Marinade
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 1/2 pounds mahimahi or other white fish fillet

Sour Cream Sauce
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoons (packed) finely grated lime zest
Pinch of salt
Dash of hot sauce

Tortillas and Garnishes
18 small flour or corn tortillas
2 cups shredded green or savoy cabbage
Salsa

1. To make the pickled onion, combine all the ingredients in a small nonreactive saucepan and bring to a boil. Remove from heat, transfer to a serving bowl, and let cool.

2. To prepare the fish, combine the oil and lime juice in a large, shallow, glass baking dish. Add the fish and turn to coat. Set aside and let marinate for 15 minutes.

3. To prepare the sauce, combine all the ingredients in a small bowl and stir until will combined. Set aside.

4. Preheat a large skillet over medium-high heat. Transfer the fish from the marinade to the hot pan, skin-side down. Cook the fish for 4 minutes on the first side, flop, and drizzle with the marinade. Cook on the second side for 3-5 minutes, depending on thickness of the fish. Let rest for a few minutes, then flake with a fork.

5. To warm tortillas, stack them between damp paper towels and microwave about 60 seconds.

6. Serve the warm tortillas, fish, pickled onions, sour cream sauce, cabbage, and salsa in separate bowls and allow diners to assemble their own tacos.

Carrot Spoon Bread

I am very excited to share today's recipe with you for a couple of reasons. First, it is from the cookbook Recipes from the Root Cellar: 270 Ways to Enjoy Fresh Winter Vegetables! A whole cookbook dedicated to winter vegetable cooking! I got it from the library, but I may actually have to purchase this little gem. Honestly, even just from the few hours I have had to look through it - this will be a great asset to anyone who cooks seasonally. I have a fridge full of carrots and I was able to find a recipe that really showcases the carrot in a different way! The other reason is that this is the first time I've made a recipe that calls for whipped egg whites. Every time I read anything about stiff peaks in the context of cooking, I shy away. Not any more! I whipped those bad boys into stiff peaks by hand (wink wink). It took about 5 minutes of work, but I did it! I don't need your stinkin' kitchen aide mixer!

I cut the recipe in half and so there were about three servings . Mallory and I both ate one serving as a fourth meal kind of thing and she has already laid claim to the leftovers for lunch [I ate them for breakfast the next day - oops!]. This would be an excellent dish to bring to a brunch or to go with the Christmas ham. It's really light and airy, tastes almost like a quiche or a frittata but the cornmeal adds a nice flavor.

Overall, my first experience with this cookbook has been amazing. I made two substitution. One was for the tarragon. I didn't have any in my pantry and basil was a good substitute. The other was for the shallots.After reading red onions were a good substitution for shallots, I have gladly switched to the more affordable option. However, this time all I had were white onions. I don't get picky about such thing. I did read somewhere that you can sub a little garlic and white onions for shallots as well. So don't ever feel you have to buy overpriced shallots. Sometimes, I splurge if I really want a recipe to shine, but for the most part I really don't care. I put this recipe together in about 45 minutes - even with the egg white whipping. The glow of mastering a technique and the taste of the final product... so worth it!

Have you made stiff peaks yet?

Carrot Spoon Bread
(Serves 6-8)

2 cups milk
2 medium carrots, peeled and shredded
1 shallot, finely chopped
1/3 cup yellow cornmeal
1 tablespoon butter
1 teaspoon salt, plus more for seasoning
Freshly ground black pepper
1 cup lightly packed grated sharp cheddar cheese (4 ounces)
1 pinch dried tarragon
4 eggs, separated

1. Preheat oven to 400F. Butter a 2-quart souffle dish or 9- by 13-inch baking dish.

2. Combine the milk, carrots, shallot, cornmeal, butter, salt, and pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring, until the mixtures is thickened, 3 to 4 minutes. Remove from the heat; stir in the cheese and tarragon. Let cool until just warm to the touch, about 15 minutes.

3. Stir in the egg yolks until well blended.

4. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.

5. Place the dish in the oven and lower temperature to 375F. Bake for 25-30 minutes, until the top is browned and the center is barely set. Serve immediately.

Beer-Braised Cabbage

I have been told that cabbage is just cabbage and that it's nothing to get excited about. True! I was one of those people last winter when I thought I would scream if I had to eat anymore cabbage. However, this year I have embraced cabbage and it is giving my nothing but love in return. I found this recipe in Cooking for Two: 2010 and it has made me rethink cooked cabbage. Cabbage is not just for slaw.
Braising is making a flavorful liquid and then cooking something in that liquid. Everything that goes into this liquid is amazing - butter, onions, beer, mustard, and apple cider vinegar. The only complaint I have is that it seemed like a lot more than just two servings. I used six cups of thinly sliced cabbage, but next time I'll only use three or four. Honestly, I hope to get a food scale soon! So maybe all of this can be avoided in the future.

I served this alongside roast chicken and root vegetables (recipe coming soon) and it was the perfect winter night meal.

Have you had a revelation about a winter vegetable yet? (Radishes maybe?)

Beer-Braised Cabbage
(Serves two)

2 tablespoons unsalted butter
1 small onion
1/2 cup beer (mild American lager)
1 tablespoon whole grain mustard
1/2 teaspoon dried thyme
3/4 small head green cabbage (12 ounces), cored and sliced thin (about 6 cups)
2 teaspoons cider vinegar
Salt and pepper

1. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the beer, mustard, and thyme, bring to a simmer, and cooking until thickened slightly, 1 to 2 minutes.

2. Stir in the cabbage and vinegar, cover, and cook stirring occasionally, until the cabbage is wilted and tender, about 8 minutes. Season with salt and pepper to taste and serve.

Fruited Champagne Punch

In my family, we all own a copy of a Mississippi tradition - Bell's Best. It's a cookbook from the 70s where the phone company collected recipes from customers. The copy I have belonged to my grandmother, then my mother, and now I have it. It's got recipes my granny tucked away into it, a few from my mom, and even a few from me. It's got every stereotypical Southern retro recipe you could want (Bachelor's Company Casserole). I normally look through it for desserts, but I actually used it this time for the punch recipe.

No... this isn't a seasonal recipe (well other than the fact that technically citrus and pineapple are in season right now). No, it's not really fresh or even organic. BUT - I wanted something festive to put in my second-hand punch bowl and serve to guests. And I would just like to say, that every last drop of that punch was devoured by my guests. That's a sign that you have a good recipe! So this will probably be my go to punch recipe for years to come.

Do you have a punch recipe you like to mix up for parties? (Besides PGA hunch punch!)

Fruited Champagne Punch
(Makes 8 1/2 quarts)

1 (46oz) can unsweetened pineapple juice
2 (6oz) or 1 cans frozen pineapple-orange concentrate, thawed
2 (12 oz) cans frozen lemonade concentrate
2 qt. water
3 bottles of champagne, chilled
Slices or oranges, lemons, and limes (thin)

Stir pineapple juice into concentrates. Add 2 quarts water; mix well. Chill. To serve, slowly pour in champagne. Garnish with thin slices of oranges, lemons, and limes. Makes 28 cups.

Apple Turnip Mashed Potatoes

I hope you aren't tired of root vegetables yet. We've got a long way to go my friends! This is one of those great recipes for people scared to try a new root vegetable. I made this once or twice last winter and really enjoyed it. The turnips are there and if you look for them, you can taste them. But the garlic and apples help blend everything together into a really great mash. When my room mate tried it she said "I don't know what turnips taste like." I then told her to look for the taste that wasn't potato. She then nodded and said she could kind of taste them, but on the whole - the garlic, apples, and bacon hide the taste.

This recipe comes from Southern Living: 2008 Annual Recipes. Yes it serves eight, but with a little effort it can easily be cut down for two. When making it for two, I use two small sized of each turnips and potatoes, 1 bacon slice, 1/2 an apple, 1/2 head of garlic (maybe less), a couple of tablespoons of buttermilk, 1/2 tablespoon of butter, and then salt and pepper to taste. This is not a science... so don't worry about exact measurements. Oh yes... and for anyone who doesn't know. To roast garlic you put whole head or whole cloves into a packet of foil with some olive oil. Put in a oven safe dish and bake it for like an hour 350-400F. Your garlic should come out a beautiful golden color and just squish out (after you let it cool - of course).

This also makes the perfect dish to bring to winter parties. It's seasonal and something different than regular mashed potatoes. I made it for a party end of the semester party at a friends house. I even made it vegetarian for the friends party - which just means I cooked the apples in vegetable oil and left the bacon out completely. . Yeah... it's not the same but they all enjoyed it - and I guess that's what Christmas is about? Making others happy?

Did you make any new side dishes for your holiday dinners? Are you mashing roots together and hoping no one notices? Share your tips, tricks, and recipes in the comments section!

Apple Turnip Mashed Potatoes
(Serves Eight)

1 lb turnips, peeled and cut into 1-inch pieces
1 lb Yukon gold potatoes, peeled and cut into 1-inch pieces
3 bacon slices, cut into 1/4-inch pieces
2 medium-sized Golden Delicious apples, peeled and chopped
1/4 cup roasted garlic
1 teaspoon fresh thyme
3/4 cup buttermilk
2 tablespoon melted butter
Salt and pepper to taste

1. Bring the turnips, potatoes, and salted water to cover to a boil in a Dutch oven; cook 15 to 20 minutes or until tender. Drain.

2. Cook bacon in a medium nonstick skillet over a medium-high heat, 5 to 6 minutes or until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon. Saute apple in hot drippings in skillet, 6 minutes or until tender and lightly browned.

3. Combine apples, turnips potatoes, garlic, and thyme in a bowl; mash until blended (will be chunky). Stir in buttermilk and butter. Season with salt and pepper to taste. Transfer to a bowl.

4. Serve immediately. Sprinkle with bacon just before serving.

Buttermilk-Herb Mashed Potatoes

No words are needed to describe this simple side dish from EatingWell Serves Two. It makes just enough for a couple of bites of mashed potatoes. I used chives as my herb. Just make them and enjoy!

Buttermilk-Herb Mashed Potatoes
(Serves Two)

Peel 1 large Yukon Gold potato and cut into chunks. Place in a small sauce pan and cover with water. Add 1 peeled garlic clove. Bring to a boil; cook until the potato is tender. Drain; add 1 teaspoon butter and 2 tablespoons nonfat buttermilk, and mash with a potato masher to the desired consistency. Stir in 1 1/2 teaspoons fresh herbs. Season with salt and freshly ground pepper.