Cabbage!

It's Sunday morning and I am trying to finish a book while catching up on TV shows I have recorded last week. I put on A Chef's Life on PBS. It's the episode about CABBAGE!  I love this show and Vivian Howard. I have her cookbook, Deep Run Roots.  It reminded me that I made a cabbage dish the other night!

Cabbage Stir Fry
2-3 T Coconut oil
1/2 medium cabbage, sliced
1 carrot, some shaved (with vegetable peeler) and some sliced
1 onion, sliced into moons
2-3 garlic cloves, sliced
1 package Snow Peas
2 Tablespoons Coconut Aminos
1 tsp. Ruth Ann's Muskego Ave Chicken/Fish Seasoning  from Penzey's
May need additional salt & pepper

What I started with.

After the oil was hot, I added the vegetables and Ruth Ann's.

It will cook down a lot after the water is released

from the cabbage and onions. I thought this needs more...

These were on sale at Harris Teeter last week.

Just open the bag and throw them on top.

Cook on low-medium for about 15 minutes until the vegetables are soft.

Add the coconut aminos.

Be sure to taste before serving in case you need more salt and pepper.

My husband went nuts over this vegetable dish. These are the vegetables used in making a Filipino dish called Pancit.  All you need to add is 2 different kinds of meat and the Pancit noodles.

It is not a Whole30/Paleo/Primal meal with the noodles added.

We ate this a lot while we lived in Guam when I was a kid. 

I would make it for my family when I could find the noodles

at the Asian market (before we stopped eating a lot of wheat).

Roasted Vegetables

 I saw a recipe somewhere for roasted mushrooms.  Yum, I thought to myself.  I could not get it out of my head. So I bought two packs of baby bella mushrooms and a pack of asparagus at Aldi.  Their produce is so much cheaper and fresher than my local grocery store.  The carrots were from the frozen section at Trader Joe's. My husband raved about this dish!

Ingredients:
2 packs of baby bella mushrooms, halved or quartered, depending on size - stems removed
1 pack of asparagus, trimmed and cut into 1 inch pieces
1 cup carrots
1/3 c oil, whatever you kind choose
1/2 t oregano or Italian seasoning
1/4 t granulated garlic
salt & pepper to taste


Mix the oil and seasonings together.
Cut and cut the vegetables.  Add to large bowl.
Pour flavored oil onto vegetables.
Put onto to foil or parchment covered baking sheet.

Roast in the oven @400 F for 25- 30 minutes.  When the carrots are soft, it is ready.

Serves: 4 as a side dish OR 1-2 as a main dish.

Bacon-a-mole

I LOVE guacamole.  This is my take on the typical recipe when I am in the mood for BACON.  I like onion flavor but I do not like raw onions so I left them out.  But you could use any onions or scallions you like.

1 ripe avocado
1 tomato - chopped
garlic salt to taste
a few shakes of Penzeys Granulated Onion
juice of 1/2 lime
3-4 slices of bacon, chopped and cooked

Mix the ingredients together.  You can use this as a dip or serve as a salad over greens. OR throw it in a bowl and chow down!

Roasted Brussel Sprouts

What the heck is a brussel sprout?  According to Wikipedia - The Brussels sprout is a cultivar of wild cabbage grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The sprout is Brassica oleracea, in the "gemmifera" group of the family Brassicaceae. Although named after the city in Belgium, few historians believe the plant originated there.
I don't like brussel sprouts...BUT my family does.  I would cook them once in a while because they wanted them. I like roasting vegetables.  I think it makes the vegetables taste so much better AND you are not boiling away all the vitamins when they are roasted.
So a few weeks ago I thought why don't I roast the sprouts with some garlic oil.  I did and they were fantastic!  I even eat them!!

Roasted Brussel Sprouts

1 bag frozen brussel sprouts, thawed and sliced in half longwise
2-3 T olive oil OR the oil of your choice
3-4 cloves of garlic, sliced

Place the oil and the garlic in a small saute pan over medium heat.  You only need to infuse the oil with the garlic.  It only takes a few minutes.
Place the halved sprouts in a bowl and pour the cooled oil over them. Toss
Place on a baking sheet and pop them in the oven at 350F for 15-20 minutes until fork tender!
Eat!!

Butternut Squash with Pecans and Maple Syrup

Don't know what happened to this post but here is the recipe link.....Butternut Squash