Here it is again this year. The sweet and sour cabbage. I will be making plenty of it!!! And a fact for you to know is that you can eat a whole head of cabbage and still be under 500 calories!!! (That’s just for those of you who have nothing else to eat in the house).
Here’s the recipe. It ‘s easy. The hardest part is cutting the cabbage even though I did it in no time with my Wusthof!!! No, I don’t have a mandolin anymore since cutting the side of my thumb off!!! OUCH!!!
SWEET AND SOUR CABBAGE
3# red cabbage, sliced thin (organic, fresh from Maggie’s farm is best)
3 T. butter
1/2 c. water
1/4 c. cider vinegar
1/4 c. brown sugar
1/2 c. currant jelly
2 tart apples, chopped very small (optional)
Saute cabbage in butter. Add water and vinegar. Cook for about 5 minutes. Add brown sugar, jelly and apples. Stir to mix well and continue cooking covered until fork tender.
French Onion Soup (Julia Child’s version)
3 T. butter
1 T. olive oil
1 1/2 lbs. yellow onions, sliced thin
1 t. salt
1/2 t. sugar
3 T. flour
2 qt. beef broth
1 c. white wine (like Chablis)
1 bay leaf
1/2 t. sage
S&P to taste
Saute onions in butter and olive oil (use a large kettle for this soup). Turn heat up to moderate low and cover pan. Cook 15 minutes and stir now and then. Uncover and add salt and sugar. Stir. Cook another 30 minutes, stirring occasionally. Onions should be golden brown. Lower heat and add flour. Stir to coat onions well. Cook about 2 minutes. With a wire whisk, stir in about one cup of the broth and stir until smooth. Add rest of broth, wine, bay leaf and sage. Bring to a simmer and cook for another 30-40 minutes. Season with salt and pepper. Serve with giant cheese croutons.
Swiss Cheese Croutons
Heat oven to 325 degrees F. Cut some French bread into 1″ slices. Place in single layer on baking sheet lined with parchment. Bake 15 minutes. Remove from oven and brush with olive oil. Sprinkle with shredded Swiss cheese. Bake another 15 minutes. Serve on soup.
What do you see here??? I see Julia Child’s French Onion Soup with homemade croutons!!! If you have never made it, you absolutely must!!! It is SO tasty and it makes a lot…and it is easy, too!!! So, let me go clean the vegetables and get everything ready. I must go out and buy some bread for the croutons (normally I would make my own but I’m too hungry for the soup). It should only take a while and I will be back with another photo AND the recipe. This is your lucky day…a wonderful recipe for you to try…and get rave reviews from!!!
Wish you were here to enjoy these lovely, organic, fresh from Maggie’s farm veggies…well, maybe I don’t because then I would have to share!!!
I love this recipe!!!. I had a piece of top sirloin and sat looking at it wondering what to do. It can be so bland and plain some times, huh, not to mention tough. So, what better to do than load it with calories and seasonings!!!
Here’s the recipe. I changed it by marinating the cut-up beef cubes with Weber Chicago Steak seasoning. They really turned out tasty. The seasoning added some zest to the dish. Hope you enjoy it as much as I did.
It only took me about 3 minutes to devour this meal as I was starved. No, there was no one around…that would have been a little embarrassing!!! And besides, this meal is really not on my diet. I justified it because I lost about 2 more pounds this week. That’s what women do, you know!!!
1 1/2 lbs. top sirloin (sprinkle on about 1 T. Weber Chicago Steak Seasoning and marinate in fridge about 1 hour)
2 T. butter
1 1/2 c. beef broth
2 T. catsup
1 t. salt
1 clove garlic, minced
3 c. mushrooms, sliced (I used a 13.25 oz. can, drained)
1 medium onion, chopped
3 T. flour
1 c. sour cream
Hot cooked noodles
Cut beef in small pieces or strips. Marinate if desired. Melt butter in a large fry pan and brown the beef. Reserve 1/3 c. broth. Stir remaining broth, catsup, salt and garlic into skillet. Heat to boil than simmer 10 minutes until beef tender. Stir in mushrooms and onion. Cover and simmer 5 minutes. Combine reserved broth and flour then stir into hot meat mixture. Heat to boiling and continue to stir for 1 minute. Reduce heat to low and stir in sour cream. Serve over hot noodles.
These muffins turned out so well!!! We actually overfilled the cups but each muffin turned out exactly the same. None spread over the top…how did that happen??? Thanks, King Arthur Flour AND Jordan Marsh Department Store for this great recipe. I will be heading off to the blueberry patch within the next month and now know what I’m going to do with some of them!!! Don’t you just love blueberries???
MIRANDA’S BLUEBERRY MUFFINS
1/2 c. butter, softened
1 c. sugar
2 t. baking powder
1/2 t. salt
1 t. vanilla
2 c. flour
1/2 c. cream (original recipe used regular milk but I had this left in the back of the fridge)
2 1/2 to 3 c. blueberries, fresh
1/4 c. Sugar in the Raw
Cream butter with sugar. Add eggs. Stir in baking powder, salt and vanilla. (This is an odd step as I’m used to putting the baking powder and salt in with the flour but it worked OK). Add the flour alternately with the cream until combined. Fold in the blueberries gently. Scoop batter into a 12 cup muffin tin that has been lined with paper cups or greased with Pam. Sprinkle tops generously with Sugar in the Raw. Bake at 375 degrees F for 30 minutes. I had to watch mine closely as they were done in about 20.
But…the odds are stacked in your direction if you make these pancakes because they are GOOD!!! Thanks, Kary Osmond of Best Recipes Ever, for this great recipe. It contains buttermilk and that gives me something to use up my leftover buttermilk in!!! (Sorry to end that sentence with a preposition). They are light, fluffy and chewy (you know how I love chewy). Only wish I could get them perfectly round. I do have metal crumpet forms but don’t have the energy to go to that much trouble. Maybe next time.
1 1/2 c. flour
3 T. sugar
1 1/2 t. baking powder
1 t. baking soda
2 c. buttermilk
2 T. melted butter or you can use vegetable oil like I did
1 egg slightly beaten
Mix flour, sugar, baking powder, soda and salt in a bowl. In a separate bowl, mix buttermilk, butter and egg. Pour into flour mixture and stir only until blended.
Drop by about 1/4 c. onto greased skillet. Bake until bubbles form on one side. Flip and bake until bubbles form on the other. Now all that’s left is to enjoy them.
Speaking of ending sentences with prepositions…there is a lot of debate about that. Check the internet.
Thanks, Pioneer Woman, for this great recipe. We made them last night as a snack. Ate them so fast that I forgot the photo!!!
Ease in preparation: fair…someday I will get the knack of folding those wrappers!!! I ended up just doing my own thing. (Maybe that’s why there is no photo).
Always wanted to try Sriracha and finally had the opportunity to do so. That hot sauce is in the filling and dip. I was very careful and didn’t add a lot but…maybe next time I will.
The dipping sauce is really tasty and not hard to make.
CREAM CHEESE WONTONS
8 oz. cream cheese, softened
2 green onions, chopped
1 T. Sriracha
Blend above with a mixer or by hand. Set aside.
24 wonton wrappers
Fill individual wrappers with only about 1 t. cream cheese filling.
1/2 c. water
Mix egg with water and use to moisten all edges of wonton. Roll up the wonton over the filling. Fold in the sides. Finished product should look like a tortellini.
Heat a few inches of vegetable oil in a pan. Temp should measure 350 degrees F. Put in several filled wontons. Do not crowd. Watch carefully for browning on the other side and turn over. Remove to a paper towel to drain. These are still very hot for a few minutes so…control yourself and mix the dipping sauce instead. The filling should be HOT and MELTED.
2 T. soy sauce
3 T. honey
1 t. rice wine vinegar
1/4 t. sesame oil
1 T. Sriracha
Mix all above while the wontons cool. Dip and enjoy!!!