Blog Archives

Rutabaga Hasselback

11/27/2019

RUTABAGA! Butter yellow on the inside and full of flavor, these brassica roots pack a nutritional punch. They are high in vitamin C, vitamin E, as well as potassium! And they don't lack in the flavor department. I think they are climbing up the ladder onto the platform with cabbage as my favorite vegetable.

Rutabaga Hasselback (you can also mash them, roast them, and put them in soups.)

Ingredients:

Rutabaga washed with root ends sliced so they sit flat- you can select as many as you want for this recipe. One or two rutabagas per person is a good idea.
Oil or butter
Garlic
Salt and pepper

Directions:

Preheat oven to 425 F
Slice rutabaga 3/4 of the way through, being careful not to go all the way through.
Mince garlic and sprinkle into the slices of the rutabaga
Drizzle the rutabagas with olive oil, being sure to coat the outside as well, and season with salt and pepper
Place on baking sheet and bake for about 40 minutes until the rutabagas are tender and the the edges crispy.

Yum.

0 Comments

Roasted Cabbage

11/13/2019

0 Comments

Just one more cabbage recipe. It is so my favorite right now. Roasted Cabbage. Sounds simple. Is simple.
Roasted Cabbage
Ingredients:

Cabbage: 1-2 small heads
Oil or butter
Salt
Pepper

Directions:

Preheat oven at 350 degrees
Slice one or two of our dense, sweet, nutritious cabbages into discs (or however you prefer, this is just my current favorite)
Oil/fat/butter and seasoning.
Roast for about an hour! I like to roast it until it caramelizes, flipping it once during cooking. If you spread it thin on the pan, the leaves become fabulously crunchy. If you pack the cabbage densely, the turn a golden brown and remain soft.

A meal that warms your soul!

0 Comments

Uncle Joe's Cabbage and Noodles

11/6/2019

0 Comments

Cabbage can store for a long time under the right conditions, because of it's incredible storage capability it is one of the few green things that we can guarantee to have on on our market table during the "off" season. As such, I'm always on the look out for new ways to enjoy winter's most dependable green. My uncle Joe taught me this recipe years back and it has become a regular in our winter dinner rotation. I hope you enjoy this warming comfort food as much as we do!
Uncle Joe's Cabbage and Noodles
Ingredients:

Cabbage: 1-2 small heads
Oil or butter
Salt
Pepper
Large shell noodles or egg noodles

Optional:

soy sauce
chopped bacon
crumbled sausage

Directions:

Cook 1 package of your favorite noodles
finely shred your cabbage, drop it into a pan with hot oil, stir frequently
add a dangerous amount of salt and an equally dangerous amount of fresh pepper
The cabbage is done when it starts to brown, take it out and mix with your noodles
drizzle oil over the cabbage and noodles to your tastes/financial restrictions

This recipe is frequently done with some form of pork mixed in, but I think the fried cabbage and oil really do a more than adequate job scratching this guy's savory itch, to each their own though.

0 Comments

Noodle Bowl!

11/6/2019

1 Comment

A quick noodle bowl. This is my haphazard emergency noodles. Cook the noodles and vegetables and flavors and devour them. There is often peanut butter involved, but it doesn't have to be. You can have a decadent meal in under ten minutes. Last night I made a bowl with some marinated tofu- ginger, soy sauce, rice wine vinegar, honey, and garlic. It was very good and made me very happy. Somehow a steaming bowl of noodles and vegetables warms my heart in a way that no other food can.

Noodle Bowl- If you need a more concrete recipe Here is one from Killing Thyme
Ingredients:

Quick cookin' noodle like Ramen. There are lots of types that have corn in them. I like Ka-Me chinese noodles because the have less packaging, no flavor packet to deal with and the only ingredients are wheat flour, water, salt and calcium carbonate. I am not a commercial, just letting you know.
Quartered and thinly sliced watermelon radish
Small red cabbage: Halved, halves quartered and then thinly sliced- you can use green too but the red ones make the water BLUE! Depending on the size, you may only use part of a cabbage. (Lookin for about 2 cups)
Some roughly chopped greens- tatsoi is great in there. Really great. Kale, chard, and tokyo bekana are also solid choices. I also LOVE fresh cilantro in there.
Diced garlic
Optional- additional protein- soft boiled egg, a meat, a nut, tofu- what you like.
Flavors:
Rice wine vinegar
Soy sauce
Honey
Garlic
Ginger (fresh or powdered)
Miso
Sesame oil
Sriracha or something spicy

Directions:

Boil 3-4 cups of water or broth and add the radish and cabbage. If you are using a tougher green, you can add it now.
Add some flavors- vinegar, garlic, ginger, soy sauce, miso, hot pepper, salt
Add the noodles- they only need to cook for 3 minutes.
If you want an egg in there, you can cook it directly in the soup- put it in close to the beginning- or cook it separately. When you cook it right in there, it usually gets a bit integrated but is still fantastic.
Eat it! YES, it is that easy.

1 Comment

Rutabaga Hasselback

Roasted Cabbage

Uncle Joe's Cabbage and Noodles

Noodle Bowl!

Archives

Categories