Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Friday night is mostly fish night over here in the UK. Chippies all over the land have queues going right around the corner most Friday nights . . . or at least the good ones do.
People lined up for a Friday night feed of delicious fried fish and hand cut chips, doused in lashings of malt vinegar and salt, and then wrapped in plain paper. Oh my but they are extra good. We like the ones up here in the North West far better than the ones down South. I sure did miss them when we were down there . . .
I fancied something different this week though . . . so thought I would make some fish tacos. I hadn't made them in quite a while and I thought it would make a nice change from our usual Friday night fare . . .
Todd's not into really spicy fare though, so instead of using a spicy batter, I always use a fairly simple beer batter, cutting my cod into strips for quick and easy cooking. I add a spicy dressing though, to make up for the lack of spice in the batter . . . that way Todd can add as much as he wants, or not . . . depending on how spicy he feels!
These are quite simply fabulous!! (They're even better when I make my own tortillas, but I didn't have the time last night so used ready made ones instead.)
*Fish Tacos*
Serves 8
Printable Recipe
Fish Tacos are the best. We love these, and they are very easy to make. Serve in hot flour tortillas with this zesty sauce drizzled over top and some shredded cabbage.
For the fish:
125g plain flour
2 TBS cornflour
1 tsp baking powder
1/2 tspsalt
1 large egg
8 fluid ounces of beer or sparkling water
16 ounces of cod fillets, cut into strips
flour for dusting
For the sauce:
120ml of plain yoghurt
12og mayonnaise
the juice and zest of one lime
1 tsp minced, drained pickled capers
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried dillweed
1/4 tsp ground cayenne pepper
pinch of hot chili powder
To cook:
mild flavoured cooking oil, to the depth of 1/2 inch
To Serve:
heated flour tortillas
1/2 of a medium head of cabbage, finely shredded
First make the batter for the fish. Combine the flour, cornflour, baking powder and salt together in a bowl. Blend together the beer (water) and the egg. Whisk this into the flour mixture, mixing it in well.
Make the sauce by whisking together all the ingredients. Mix well. Chill until ready to serve.
Heat the oil in a large deep skillet until it is 190*C/375*F. Season the pieces of cod and then dust with flour, shaking off any excess. Dip into the beer batter and then drop them into the hot oil. Fry until crisp and golden on both sides. Keep warm in a slow oven until all are cooked.
To serve place the fried fish in a heated tortilla, topping with some shredded cabbage and drizzling the spicy sauce over top. Yummy!!
I love LOVE these types of salads. There is just so much going on here. They are interesting and they are delicious, with plenty of crunch and a really fabulous dressing! Mmm! Mmm!
I think I am basically just a simple girl with simple tastes. It doesn't take much to please me and in the Winter months I love comfort food most of all . . . and it doesn't even have to be anything special or anything that takes a long time to make or is complicated.
It's nice to have a few things in the larder that you can put together to make a simple and delicious meal without a lot of work. Especially on a Sunday when I am tired after all of my church responsibilities etc. We only ever very rarely have a Sunday Roast Dinner in this house and if we do we more often than not have it on a Saturday. After three hours at church, plus . . . I am not in the mood to do a roast dinner.
Usually it's something quick and easy just like this pan fried hash, that makes excellent use of a package of potato gnocchi, a tin of corned beef (don't judge me) and a few fresh vegetables thrown together in an interesting and delicious way.
I sweat the vegetables in a skillet with a bit of butter, until they just begin to caramelize and then throw in some cooked potato gnocchi and corned beef . . . it's kind of like corned beef hash . . . or a bubble and squeak. I guess it's somewhere in between the two.
In any case we love it. It might not be something you would want to eat every week . . . but a couple of times a year, it goes down a real treat. I think Potato Gnocchi are one of the most versatile things to have in your cupboard. They go with just about anything! I give you my word on that.
It's not health food and it's not pretty, but it's economical, filling and delicious and . . . to my way of thinking . . . you can't ask for much better than that!
*Hashed Gnocchi*
Serves 4
Printable Recipe
Butter browned Gnocchi along with onions, cabbage, carrot, swede,corned beef and some herbs. Fabulous and easy!
1 packet of ready to cook potato gnocchi (1.1 pound in weight)
1 tin of corned beef
1 medium onion, peeled and coarsely chopped
about 2 cups of thinly sliced white cabbage
1 medium carrot, peeled and grated
about 1 cup of coarsely chopped swede
2 TBS butter
1 TBS oil
fine sea salt and freshly ground black pepper to taste
1/2 tsp summer savory
Melt 1 TBS of butter in a large skillet. Add the cabbage, carrot, onion and swede. Season with some salt and pepper, and the summer savory. Cook, over medium heat, stirring occasionally, until the vegetables have softened and are beginning to caramelize. Keep warm.
Bring a large pot of water to the boil. Add the gnocchi and cook them according to the package directions. Add the remaining butter and oil to the pan with the cooked vegetables. As the gnocchi cooks and floats to the top, scoop out, drain and drop into the pan with the vegetables. Crumble in the corned beef. Cook and stir gently, until the gnocchi have begun to turn golden brown. Taste and adjust seasoning as necessary.
Note: If you are really feeling indulgent, you can grate some strong cheddar cheese over top and allow it to melt before serving.
We're usually starving when we get home from church on Sundays. If I've been smart I will have gotten up early enough to get something into the slow cooker, but if I haven't we have to resort to whatever I can come up with at short notice, because . . . we are absolutely famished by that time!
Sauteed Potatoes with Broccoli Rabe. Have you ever bought something at the grocery store because you were attracted to its color or unusualness. Something which you have never tried before ?
And then, a day or so later you find yourself looking at it, thinking to yourself, what the heck am I going to do with this? That's me. Often. I am the quintessential foodie, always wanting to try new things, often wondering afterwards, what was I thinking of!!
The last couple of weeks when I have gone shopping at the Super Store with my sister I have been noticing this broccoli rabe and thinking how lovely it looks. To me, it looked very similar to Purple Sprouting Broccoli, except for the color.
Purple sprouting broccoli is, well, purple in color, but changes to a bright dark green when it is cooked. It has a slightly sweeter taste than regular broccoli, with a nice hint of nuttiness, as well as a subtle earthy flavor, which makes it a good pairing with garlic, lemon and Parmesan cheese.
I bought the rabe and then when I got home did some research on what it tastes like so that I could know how to cook it. Oh boy . . . you can't get much further from purple sprouting broccoli when it comes to taste.
Broccoli rabe is known to have a bitter taste. The leaves hold a nutty earthiness and the stems hold a flavor similar to mustard greens. The florets/buds are thought to taste more like broccoli florets.
Quite a mixture. What had I let myself in for?
I wondered it if might be somewhat similar to black cabbage or Cavolo Nero as it is also called. I did some more research and found a delicious looking recipe for a potato and cabbage dish on the New York Times site.
I have enjoyed fried potatoes and cabbage in the past so I thought, this sounded very promising and I decided to go with it. I combined the best parts of both recipes and came up with Sauteed Potatoes with Broccoli Rabe! I was very pleased with the end result! 👌
WHAT YOU NEED TO MAKE SAUTEED POTATOES WITH BROCCOLI RABE
You actually don't need anything too far out of the ordinary except for the broccoli rabe itself. If you can't find that, feel free to substitute it with some other greens such as Kale, Collard or Mustard greens, all of which are great substitutes.
- 1 bunch Broccoli Rabe (about 1/2 pound/226g), washed and cleaned
- salt
- 2 TBS light olive oil
- 1 1/2 lbs (680g) potatoes such as yellow or Yukon Golds, cut into 1/2 inch dice
- 1 medium brown onion, peeled and diced
- 2 cloves garlic, peeled and minced
- kosher salt and freshly ground black pepper to taste
- pinch red pepper flakes (optional)
- grated Parmesan cheese to serve
I used baby new potatoes. I thought they would fry up beautifully and they did. I didn't bother to peel them. I just gave them a good scrub and dried them off. I cut them into 1/2 inch sized cubes.
The broccoli needed to be washed well, and then I chose to remove and discard any discolored leaves or stems. I also chose to cut off the ends of the stems, just in case they might be tough. Never having had it before I wasn't quite sure.
Its up to you whether you choose to add the crushed pepper flakes or not. They can be quite spicy, so if you are unsure, err on the side of caution and only add a few, or none at all.
HOW TO MAKE SAUTEED POTATOES WITH BROCCOLI RABE
This was actually very easy to make. You can actually cook the broccoli itself ahead of time, which would really speed things up on the day.
To clean your broccoli, give it a good rinse under cold running water. Remove and discard any outer leaves that might be discolored or yellowing, keeping only the fresh green ones. Trim off the tough ends of the stems and discard.
You will need to blanche your broccoli rabe (rapini). Bring a large pot of salted water to the boil. Drop in the broccoli and cook for 5 to 7 minutes until tender.
Drain immediately and rinse under cold running water. Squeeze out as much water as you can. Chop into 1/2 inch pieces. Set aside.
Heat the 2 TBS of olive oil in a large 12-inch non-stick skillet, over high heat. Once it is hot, add the potato cubes. (I don't bother to peel the potatoes.)
Turn the heat down to medium-high and pan sear the potatoes without stirring for about 5 minutes or so. Give them a good shake, season them with salt and pepper, and then add the onions.
Cook and stir in the pan for a further 5 to 8 minutes, until the onions have softened and the potatoes are just tender and golden brown. Stir in the garlic. cook, stirring for a further minute or two.
Toss in the broccoli and a good pinch of red pepper flakes (if using.) Toss everything together and heat the broccoli through.
Taste and adjust seasoning as required. Sprinkle with some Parmesan cheese and serve immediately.
I was actually really pleased with the way this turned out. I don't think it could get much better, but then I think you could actually also add some chopped cooked bacon or ham to this and it would be even more fabulous!
This is a really wonderful side dish for 4 to 6 people. I also think you could turn it into a delicious vegetarian main course for 3 to 4 people by adding a poached or fried egg to the top. Now that does sound incredibly delicious, don't you think?
I am really pleased that I stretched myself out of my comfort zone and tried something new!
Some other tasty dishes in The English Kitchen that make great use of fresh summer produce are:
NOVA SCOTIA HODGE PODGE - This is a delicious dish composed of fresh new baby vegetables. It usually has baby carrots, small new potatoes, new green beans, baby peas, pearl onions, etc. All served hot in a creamy buttery broth. Traditionally fried salt pork is also added, but you can use bacon. If you want to keep it totally vegetarian however, leave that out.
SUMMER SALAD OF PEAS, BEANS & ASPARAGUS - A beautifully green summer salad filled with lots of crispy tender vegetables Early beans, crisp asparagus, tender sweet peas. All tossed together in a really delicious lemon and herb vinaigrette. This truly is wonderfully tasty and makes a great side dish in the summer months.
Sauteed Potatoes with Broccoli Rabe
Yield: 4 - 6
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Crispy browned potatoes, sauteed with onion and garlic and tossed together with some broccoli rabe, and served hot, dusted with salty Parmesan Cheese.
Ingredients
- 1 bunch Broccoli Rabe (about 1/2 pound/226g), washed and cleaned
- salt
- 2 TBS light olive oil
- 1 1/2 lbs (680g) potatoes such as yellow or Yukon Golds, cut into 1/2 inch dice
- 1 medium brown onion, peeled and diced
- 2 cloves garlic, peeled and minced
- kosher salt and freshly ground black pepper to taste
- pinch red pepper flakes (optional)
- grated Parmesan cheese to serve
Instructions
- To clean your broccoli, give it a good rinse under cold running water. Remove and discard any outer leaves that might be discolored or yellowing, keeping only the fresh green ones. Trim off the tough ends of the stems and discard.
- You will need to blanche your broccoli rabe (rapini). Bring a large pot of salted water to the boil. Drop in the broccoli and cook for 5 to 7 minutes until tender.
- Drain immediately and rinse under cold running water. Squeeze out as much water as you can. Chop into 1/2 inch pieces. Set aside.
- Heat the 2 TBS of olive oil in a large 12-inch non-stick skillet, over high heat. Once it is hot, add the potato cubes. (I don't bother to peel the potatoes.)
- Turn the heat down to medium-high and pan sear the potatoes without stirring for about 5 minutes or so. Give them a good shake, season them with salt and pepper, and then add the onions.
- Cook and stir in the pan for a further 5 to 8 minutes, until the onions have softened and the potatoes are just tender and golden brown. Stir in the garlic. cook, stirring for a further minute or two.
- Toss in the broccoli and a good pinch of red pepper flakes (if using.) Toss everything together and heat the broccoli through.
- Taste and adjust seasoning as required. Sprinkle with some Parmesan cheese and serve immediately.
Notes
You can blanche the broccoli rabe ahead of time. It will keep in the refrigerator for three or four days.
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This dish is quick, easy and delicious. It is such a simple thing and goes very well with stir fries of any kind, and if you add a bit of leftover cooked meat or poulrty can even double as a main course. Mmmm . . . Chicken chow mein. Who doesn't love that!
Oh, how I do love Gratins . . . who wouldn't with their creamy well flavoured base . . . spread out in shallow dishes to maximize all of the golden deliciousness of a crisp topping. I have never met a Gratin I didn't fall in love with, but they can all too often be quite high in unhealthy fat and not needed calories!! It doesn't have to be so however, and I am going to prove this to you today with a fabulous vegetable gratin, that is not only low in fat, but also healthy, Diabetic friendly, contains several of your five-a-day, as well as being deliciously filled with plenty of flavour to boot!
I found myself at the end of last week with some vegetables that needed using up before I went for my next grocery shop, and I wanted to do something that I could use them all up in . . . half a bag of Brussels sprouts, half a savoy cabbage and a couple of lone leeks. Typical vegetables that are abundant at this time of year. Lovely and green and filled with fibre and lots of vitamins. It is common knowledge that vegetables from the Brassica (Cruciferous) family (Sprouts and cabbage, broccoli, cauliflower) are filled with anti-oxidents, and plenty of Vitamin C and Folic Acid.
Leeks on the other hand, a member of the allium family, with their unique combination of flavonoids
and sulfur-containing nutrients, belong in your
diet on a regular basis. There is strong research evidence for including at
least one serving of an allium vegetable in your meal plan every day. Not a problem as I love all of the members of the onion family . . . leeks, onions, shallots, garlic . . .
I think it is safe to say that this lovely gratin is a powerhouse of all things that are good for you! Rather than using fatty cream and whole milk for a sauce . . . I have mixed 2% (semi skimmed) milk and water, along with a stock cube and some flour. Mixing the milk, water, stock cube and flour in a blender, made for a smooth lump free mixture that only needed heating, whilst stirring to thicken up nicely. A smidgen of cheese is added to help create a lovely creamy sauce that is filled with plenty of flavour.
I have used only 6 TBS of cheese for the whole dish, including the topping. I used three different kinds, strong (sharp) cheddar, Parmesan and Swiss . . . all cheeses that are packed with flavour. The more flavour a cheese has, the less of it you will have to use. Fact. I also made good use of some grainy Dijon mustard to impart even more flavour to the sauce along with some black pepper. I found that the sauce was so tasty, that I didn't need to add salt at all, bonus!
Four tablespoons of the cheese go into the sauce, and the remaining two are combined with some whole wheat bread crumbs for the topping. Whole wheat bread crumbs give a lovely nutty crunch. All in all this is a really fabulous dish. I could eat a plate of this and nothing else! I was more than pleased with the results!
*Winter Vegetable Gratin*
Serves 6
Put the flour, milk, water, stock pot, nutmeg, and pepper into a food processor. Blitz until smooth. Pour into the saucepan you used to cook the vegetables in. Cook, whisking constantly, over medium heat until the mixture bubbles and begins to thicken. Cook, stirring, for several minutes. Mix together the cheeses. Remove 2 TBS and mix into the bread crumbs. Set aside. Stir the remainining cheese into the sauce, whisking until it melts. Whisk in the mustard. Remove from the heat.
Preheat the oven to 200*C/400*F/ gas mark 6. Spray a gratin dish lightly with low fat cooking spray. Layer in half of the drained vegetables, half the sauce (making sure you drizzle it evenly over all) the remaining vegetables and then finally the remaining sauce. Sprinkle the breadcrumb cheese mixture evenly over top.
Bake in the preheated oven fore 30 minutes, until bubbling and golden brown. Serve hot.
I am enjoying this challenge of healthier eating. It doesn't have to be boring if you use a bit of ingenuity. We had this with some steamed salmon, and Todd had some baby potatoes with his. It all went down a real treat! Bon Appetit!
I had often heard of Chinese Coleslaw, but had never eaten it. Sister Johansen was telling me the other day how very delicious it was and how much she enjoyed it and how popular it was at pot lucks and other get togethers.
So I decided to make some for the Halloween party we threw for the kids on Tuesday evening. I found the recipe on Brown Eyed Baker, but there are a bazillion of these same recipes floating around.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
Other than that the ingredients are very simple.
I did make a few changes. I used Chinese Rice Wine Vinegar, not white vinegar and I substituted a tablespoon of the oil with toasted sesame oil.
It's supposed to be Chinese right? So why not use Chinese vinegar and some sesame oil for more authentic flavours???
I suppose the thinking is that Ramen noodles are Chinese, but if I am not mistaken . . . are they not Japanese? I'm not sure. I only know they add a nice crunch.
I also used toasted flaked almonds and I toasted the sunflower seeds for a bit in a dry frying pan to bring out their nuttiness.
It is rather high in fat and calories for a salad however and so I am wondering if I might not be able to reduce them by a great deal if I used 2 parts oil to 1 part water and a sugar substitute or stevia instead of the regular sugar.
And in all truth you could probably cut the oil by half anyways, without it causing too much of a problem. There are enough other things in there to give it flavour and if you use part toasted sesame oil, well . . . that gives a whole lot of flavour anyways!
In any case the kids really enjoyed this and I brought home an empty bowl. Result!
I had a small portion myself so that I could see what all the fuss was about, and I was pleasantly surprised. It was fabulous! Enjoy!
*Chinese Coleslaw*
Makes 12 to 16 servings1 medium carrot, peeled and grated, and 1/4 of a small red cabbage, cored and thinly sliced)
1 TBS toasted sesame oil
90g of caster sugar (1/2 cup)
So today we splurged on Boiled Bacon and Cabbage . . . well, actually a boiled gammon slipper joint and cabbage. It went down a real treat along side of peeled potatoes I had cooked in the pot liqueur along with the cabbage and some whole peeled carrots.
I hardy missed having Corned Beef at all. ☺
The vegetables were really tasty, scooped onto our plates and spread with a bit of butter and a grinding of pepper.
The gammon was oh so tender and pink . . . and delicious with this onion and mustard sauce I made to go along with it. Silky and rich, and filled with soft as butter onions bits and a light mustard tang . . . it went perfectly with the slight saltiness of the gammon.
It would also go very well with a mild favoured fish such cod or haddock.
The trick is to cook the onions until they are pratically melting, without colouring them. You will want to cook them on the lowest heat possible and stir them frequently. Your reward for all this attention will be a deliciously rich and tangy sauce!
*Onion and Mustard Sauce*
Serves 6
Printable Recipe
A delicious sauce to serve with gammon or bacon, or even fish.
1 large onion, peeled and finely chopped
1 rounded teaspoon of dry mustard powder
1 rounded teaspoon of grainy mustard
1 1/2 ounces of butter (3 TBS)
1 ounce plain flour (2 TBS)
6 fluid ounces of milk
6 ounces of ham stock
fine sea salt and freshly ground black pepper to taste
Melt 2 TBS of the butter in a saucepan. Add the onion. Cook over the lowest heat possible, for about 20 minutes without colouring, stirring occasionally. Whisk in the flour and mustard powder, and cook over low heat for about a minute. Whisk in the milk a little bit at a time. Whisk in the ham stock in the same way. Cook and whisk until the mixture bubbles and thickens somewhat. Allow to simmer for about 5 minutes. Whisk in the remaining butter and the grainy mustard. Taste and adjust seasoning with salt and black pepper to taste. (You probably won't need any salt, depending on your tastes.) Pour into a sauceboat and serve warm at the table.
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