Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
There are more than a few things that my family loves to eat, flavors that we find impossible to resist and favorite dishes.
We all LOVE Fish & Chips for instance. Its not something we would only ever rarely cook at home so when we go out to eat, even ensemble, every one of us will order Fish & Chips! Its a given.
And any time we try to break from tradition, we are hugely disappointed and wishing we had gotten the Fish & Chips! Its like a sickness with us. Must have Fish & Chips.
Other things we absolutely love are cabbage rolls, wieners in any way shape or form, mom's homemade baked beans.
Then there is the pizza from my cousins restaurant, mom's ham and pea soup, blueberry pie, savory pies, chicken wings, and absolutely anything made or flavored with lemon!
Yes, we have our firm favorites when it comes to what we like to eat.
This Lemon Biscuit Pudding is a real favorite and at the top of the list when it comes to easy lemon desserts.
Dessert was not something we had very often when we were children. Occasionally mom would make a lemon or an apple pie. Basically desserts were reserved for special occasions and holidays.
Lemon Biscuit Pudding was one of the rare exceptions. Quick and easy to make, and oh so delicious! It is a real comfort dessert.
It is not a pudding in the sense of the North American idea of a pudding. It is more like a British pudding.
Its basically lemon biscuits partially baked, and then topped with a lemon custard and baked again. Simple and lush.
I have downsized this recipe today to feed only two to three people, but will be happy to share the amounts for a larger recipe with anyone who asks.
Lemon! Biscuits! Custard! Count me in, especially if you serve it warm with lashings of cream spooned over top, or a scoop of vanilla ice cream!!
This might be simple, but the flavors are anything but simple. This is one very lush and delicious dessert! Simple ingredients done incredibly well.
WHAT YOU NEED TO MAKE LEMON BISCUIT PUDDING
Nothing extravagant, unless you consider lemon zest extravagant, and I guess there are times during the year when it might be considered so.
- plain all purpose flour
- granulated sugar
- baking powder
- vegetable shortening (or butter if you are so inclined)
- salt
- milk
- finely grated lemon zest
- whole milk
- whipping cream
- egg
So nothing fantastically outlandish. You will need the lemon zest of approximately 2 large lemons and not the juice.
The good news is your lemons will not go to waste. You can freeze them, or the juice. To freeze the lemons themselves, simply slice or halve and place into zip lock baggies.
They will keep for up to three months. and you can use them for anything cooked, or drinks.
To freeze the juice, squeeze and pour into ice cube trays. Freeze until solid and then pop out into a zip lock baggie and return to the freezer.
Most ice cube trays hold at the very least a teaspoon and at best a tablespoon. Once frozen you have premeasured lemon juice ready to use at a moments notice!
Just thaw and use as you would fresh lemon juice. Or if you are cooking with it (ie. sauces, etc.) just throw it in frozen. It will soon thaw out.
HOW TO MAKE LEMON BISCUIT PUDDING
You start by making a very simple biscuit dough. Just whisk the flour, baking powder, salt and some sugar together in a bowl.
Into this you drop some white vegetable shortening. If you want you can use butter instead. Its actually very good made with butter. (Just saying) Richer.
You will need to rub/cut the shortening/butter into the flour mixture until it resembles coarse bread crumbs. Stir in some lemon zest.
Some milk is stirred in and then the mixture it dropped into a buttered baking dish. Make sure your dough has a droppable consistency.
If you think it is too dry, add a bit more milk.
Some additional sugar is sprinkled over top before popping the dish into a hot oven, where it bakes until it is beginning to turn golden brown.
While it is baking, you will need to mix together the custard mixture. Its a simple mixture really.
Just measure everything for the custard into a small bowl and whisk it all together with a small wire whisk or a fork.
To measure the egg, I beat the whole egg together and then just weigh it (easiest) or simply pour in half of what you end up with. You could use just the yolk, but by beating it together you get a bit of each the yolk and the white.
Once the biscuits have browned a bit and risen, you remove them from the oven and turn the oven down to a moderate temperature.
You then pour the custard over top and return it to the oven where it needs to bake for a further 20 minutes or so.
It is done when the pudding is set, golden brown and a knife inserted in the center comes out clean. Easy peasy.
This is best spooned into bowls and served warm, with lashings of cream to pour over top or a with a scoop of vanilla ice cream placed on top of each serving.
You can also vary this by stirring some dried cranberries into the pudding mixture before you pour it over top of the hot biscuits.
Raisins are also very nice.
I love homey, comforting desserts like this. Grandmotherly. Home style. Nothing fancy, but incredibly satisfying.
I really hope that you will be inspired to want to try this out for yourself, and like I said, if you want to make it for a larger crowd, just let me know and I will give you the amounts to serve six people.
In the meantime, enjoy!
Lemon Biscuit Pudding
Yield: 2-3
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Such a simple thing and yet incredibly delicious. You can add dried cranberries if you wish. Beautiful lemon flavors and delicious served warm with lashings of cream poured over top!
Ingredients
For the biscuits:
- 3/4 cup (105g) flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 1 TBS sugar plus 3/4 tsp to sprinkle
- 2 TBS vegetable shortening
- 1/2 tsp finely grated lemon zest
- 1/4 cup (60ml) whole milk
For the pudding:
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) whipping cream
- 1/2 TBS finely grated lemon zest
- 1/2 large free range egg (about 1 1/2 TBS or 25g)
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Butter a small baking dish (1 quart) well.
- In a medium bowl, whisk together the flour, baking powder, 1 TBS sugar, and salt. Drop in the shortening and cut it in until the mixture resembles coarse bread crumbs, using a pastry blender. Stir in the lemon zest and the milk. Drop by spoonsful into the baking dish. (About 4 equal sized dollops) Sprinkle evenly with the 3/4 tsp of sugar.
- Bake for 8 to 10 minutes until golden brown.
- Beat all of the pudding ingredients together in a bowl with a wire whisk until well combined.
- Reduce the oven temperature to 350*F/180*C/ gas mark 4.
- Pour the pudding over the hot biscuit mixture. Return to the oven and make for 18 to 20 minutes until the pudding is set ad a knife inserted in the center comes out clean.
- Serve warm, spooned into bowls, with cream on the side for pouring over top. Vanilla Ice Cream is also good with this dessert.
It's a cold, wet, rainy day out there today. Not fit for man nor beast. It could always be worse however as it could be snowing.
My brother posted a photo of his backyard on FB this morning and in Ottawa, it was snowing. I am not sure I am ready for that. I haven't even bought myself a snow scraper yet. (Not to self, buy snow scraper.)
This is a comfort food kind of a day. When I think of comfort food, several things come to mind. First, potatoes. Second cabbage. Third onions.
This simple dish of fried cabbage and potatoes has all three of those things. It's quite simply delicious as well. I could eat a whole pan of just this and nothing else and be very, very happy.
I adapted the recipe from one which I found in this cookbook. Written by blogger Parish Ritchie (Life with the Crusts Off) I have it on my kindle.
I love church cookbooks. I had several of them, but of course they got left behind. Church potluck suppers are always some of the best functions to attend.
People always tend to bring their very best potluck dishes to church potlucks. They are a point of pride.
The best ones I enjoyed of all time were held in a small country church that I used to attend in French Lake, New Brunswick. The tables in that church basement used to groan under the weight of an abundance of delicious food.
That little Baptist church was filled with lots of "good cookers" as my friend Debbie would say!
You never came away from one of their get-togethers hungry. Dishes just like this one of the many on offer. Along with the companionship and fellowship of some very nice and caring people.
I adore cabbage and I adore potatoes. They are two of my most favorite vegetables. Combine them both and I am in comfort food heaven!
This is a simple side dish that goes well with just about anything. If you are a vegetarian, it makes a delicious main dish, especially if you serve it with a nice square of cornbread on the side!
WHAT DO YOU NEED TO MAKE FRIED CABBAGE AND POTATOES
Very simple ingredients, that's what!
- butter (I use regular butter in most of my cooking)
- onions (just ordinary brown skinned cooking)
- potatoes (any potato will do, peel or not as you prefer)
- cabbage (I used the everyday cabbage or white cabbage as it is known in the UK)
- salt, pepper
- water or chicken stock (note if using stock, you may not need as much salt)
They offer what is called Stew Packs in the shops here. I think they also did the in the UK. I find them to be a great economy.
Included in the pack will be a cabbage, a few turnips or rutabagas, some carrots, an onion or two and some parsnips.
=
All ingredients that I can easily use if not in a stew, then on their own and it always works out a lot cheaper for me to buy them in a pack like this rather than in individual lots.
There is also far less waste for me. As the only resident in my household, it only makes sense to buy things in smaller quantities. These stew packs work perfectly for me.
HOW TO MAKE FRIED CABBAGE AND POTATOES
It's not hard to make really. You need to begin by peeling your potatoes and onion. You don't need to peel the potatoes if you don't want to, but I did.
I cut my onion in half horizontally and then cut it into thin slices crosswise (half-moons). I did the same with my potatoes.
Melt your butter until it begins to foam and add your onions. You need to cook these, stirring occasionally, over a moderate heat until they begin to soften and then throw in your potatoes.
No need to cook the potatoes first. I was a bit surprised at this because I usually cook my potatoes first when I am going to fry them, but today I threw caution to the wind and just went with the flow!
While the potatoes and onions are cooking, prep your cabbage. Cut it in half and then remove the core. Then cut it into thin wedges and chop them across into smaller pieces. Perfectly bite sized.
Once your potatoes have softened and they have started to brown, along with the onions, scoop them out into a bowl using a slotted spoon and set them aside, keeping them warm.
Add the cabbage to the dish, turning to coat it in any pan drippings and add your water or stock. Cover and then just let the cabbage steam until it is beautifully tender.
True confession here, I always add a pinch of sugar when I am cooking cabbage It takes away any bitterness.
Once your cabbage is tender, remove the cover and allow any liquid to evaporate. Season to taste with some salt and black pepper and toss the potatoes and onions back into the pan, carefully combining everything evenly.
Oh my, my, my . . . a quick heat through and your dish is ready to go!
If you are a person who dislikes the smell of cabbage cooking, light a candle. I, personally, do not mind the smell. It is a smell I love.
Anyways, this is true comfort food. Hearty, filling, delicious. You could add bacon to it if you wanted to of scraps of ham, and yes, cornbread goes wonderfully.
Enjoy!!
Fried Cabbage and Potatoes
Yield: 2
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a fabulously tasty dish. Simple to make, using simple ingredients. I downsized the original to feed two but if you want to feed four see measurements in brackets.
Ingredients
- 2 TBS butter (4)
- 1 small onion, peeled and thinly sliced (1 medium onion)
- 2 potatoes, peeled and thinly sliced (4 potatoes)
- 1/2 small head of cabbage, cored and chopped (1 full head)
- salt and black pepper to taste
- water or chicken stock
Instructions
- Melt the butter in a skillet over medium high heat until it starts to foam. Add the onions, cook and stir for 5 to 8 minutes. Stir in the potatoes.
- Cook, stirring occasionally, until the potatoes and onions are cooked through and beginning to brown. Remove to a bowl and keep warm.
- Add the cabbage to the skillet. Season with some salt and pepper and add 1/4 cup (60ml) water or chicken stock. Cover and cook until the cabbage is tender (about 20 minutes). Keep an eye on it and stir it every so often.
- Uncover and turn up the heat to evaporate any water/stock which may remain in the pan. Return the onions and potatoes to the pan and toss everything together to combine.
- Heat through. Taste and adjust seasoning as required.
- Serve hot.
When I was a child I was not really fond of sausages. I am not sure why. Perhaps it was the kind of sausages my mother bought, or the way that she cooked them.
I did come to love them very much as an adult. I like them the way my father always used to enjoy them. Pan fried with a dollop of mayonnaise on the side.
Great Britain has some of the loveliest sausages in the world, so long as you are buying quality ones. The cheap and nasty ones are not so good, but cheap and nasty is not so good no matter where you are living!!
I was especially fond of their Cumberland Sausage. Nice and spicy. I have a goal this winter to try to make my own from scratch. I really miss them!
We had a local butcher where I lived that made fabulous sausages. His apple, sage and onion ones were especially tasty. You can tell a good butcher by the quality of his sausage.
My butcher was a very good butcher because he produced very good sausages, or Bangers as they are loving called in the UK.
The term bangers supposedly originated during World War I, when meat shortages resulted in sausages being made with a number of fillers, notably water, that caused them to explode when cooked. (Wikipedia)
I am not sure how true this is, but I am going with it. They do say that if you prick them the skins won't burst in cooking. I confess I don't mind if the skins burst a bit because you end up with nice crispy bits and I love those crispy bits.
Here in Canada, President's Choice make some very excellent Bangers. Free From Bangers, so called because they are created from pork which has been raised by Canadian Farmers without antibiotics.
They are also raised without the use of hormones from grain fed animals and are always fresh and never frozen. All plus's in my books.
Most important of all they taste really good. And no I have not been paid or given free product to say any of this. It is quite simply my opinion.
Now that I am back in Canada, and there is only one to feed on most days, I still wanted to be able to enjoy my favorite Bangers. But I didn't necessarily want to cook a whole package of them.
I tend to freeze my sausage after I buy them now. I package them into two sausage units, ready to take out and cook as and when I want a sausage for supper. On this day there happened to be three sausage in the package, so I cooked three.
I am also all for shortcuts when it comes to cooking for just me. I don't want to have to do a lot of dishes afterwards. Yes, I can be that lazy. Sorry about that!
Meals where I can cook everything in one pan are my favorite kinds of meals! This one pan Sausage and Vegetable Skillet Dinner is something I threw together the other day that turned out to be really delicious!
Not only did I end up with some perfectly cooked sausages, but I also had potatoes and two vegetables to enjoy on the side!
Everything was perfectly cooked as well, and it was all ready in not much more than half an hour, which was perfect for me!
WHAT DO YOU NEED TO COOK SAUSAGE & VEGETABLE SKILLET DINNER
Not a lot really and you could probably vary the vegetables you choose to cook a bit. Just make sure they are vegetables that cook in roughly the same amount of time.
- thick pork sausages (bangers)
- a large baking potato
- a large carrot
- half of a small cabbage
- sweet apple cider (like cloudy apple juice in the uk)
- dried thyme, salt and black pepper
- a tiny bit of oil
Not a lot of ingredients really but what an amazing result!
HOW TO COOK SAUSAGE & VEGETABLE SKILLET DINNER
This was a really simple supper. I love meals that cook all in one pan. Less to clean up when done. No fuss, no muss works for me!
Cooked properly you will end up with tender golden brown sausages. Perfectly cooked vegetables, and potatoes which are nice and crispy edged.
If you prep all of your vegetables before you begin, things go together really quickly. I peeled both the carrot and the potato. I cut the potato into thick flat slices and I cut the carrot in half lengthwise and then into thirds.
The cabbage was cored and then cut into thick slices. I used only half a small cabbage which was plenty for two people.
I began by browning the sausage all over in a tiny bit of oil in a medium sized deep skillet (with a lid). You only need to brown them, not cook them through. Its best to do this on a moderate heat.
I also added the potato slices to the skillet when I was browning the sausage. This was also to brown the edges of the potato, not cook them through. As you can see I got some really nice golden edges.
I then added the cabbage and the carrots. I tossed the cabbage a bit to coat it in the pan juices, and nestled the carrots down into the cabbage.
Once I had done that I added some sweet apple cider and seasoning everything with some salt, black pepper and a bit of dried thyme. I also sprinkled some paprika on the potatoes.
Covered tightly, this cooked over medium low heat for about 20 to 25 minutes, at which time everything was perfectly cooked. I uncovered and turned the heat up to help evaporate any pan juices and crisp up the potatoes.
It also gilded the cabbage a bit. I love cabbage which has been fried and gilded with pan juices, don't you???
If you wanted to you could make a gravy to go with this, but I didn't. I enjoyed it just as is.
Perfectly cooked meaty sausages. Crispy edged potatoes. Perfectly crispy tender cabbage and carrots.
This was one very excellent meal. I enjoyed it with a dollop of grainy mustard on the side and today I am going to make a tasty hash of the leftovers for me to enjoy. I do so love a good hash made with tasty leftovers, don't you?
Sausage and Vegetable Skillet Dinner
Yield: 2
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This wonderfully hearty meal for two cooks all in one skillet. No fuss, no muss and delicious! Only one pan to clean up as well. Bonus!
Ingredients
- 1/2 TBS canola oil
- two large banger sausages (I use the free from Bangers by PC)
- 1/2 small cabbage
- 1 large carrot
- 1 large baking potato
- 1/4 cup sweet apple cider (cloudy apple juice)
- sweet paprika
- salt and black pepper
- 1/4 tsp dried thyme
- grainy mustard to serve (optional)
Instructions
- Core your cabbage and cut into thick slices. Peel the carrot and potato. Cut the carrot in half and then into thirds. Cut the potato into flat chunks.
- Heat the oil in a medium sized skillet over medium high. Add the sausage and potato. Brown on all sides. Add the cabbage and carrot. Season all with a sprinkle of salt and black pepper and a dash of paprika for color. Pour in the apple cider.
- Cover tightly and simmer on medium low for about 15 minutes, until the vegetables have softened and the sausage is cooked through.
- Remove the cover and continue to cook until any liquid in the pan has evaporated and the potatoes are nicely browned.
- Divide the mixture between two heated plates and serve with some grainy mustard if desired.
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