Healthy Czech Cabbage

This is for all those of Bohemian descent...I know you're out there somewhere.   And if you're not a part of this beautiful, proud heritage, you can eat like one!

My grandmother on my dad's side used to bring over a pot of steaming thick red cabbage most of the times we got together.  I have to admit, I tolerated the cabbage, but always had seconds on her sauerkraut.  The best!   As we get older our tastes change, and now, I wouldn't turn down her savory red cabbage.  This is not her recipe (that goes in the book) but it's a healthier alternative.

One of the ingredients in her cabbage was, of course, shortening, or lard.  Times have changed, and there are many ways to "lighten" old recipes without sacrificing flavor or the integrity of the whole Bohemian experience.  Enter my healthy Czech cabbage.

Czech Cabbage

Ingredients:

1 apple, peeled, cored and chopped

2 cups thinly sliced red cabbage

1/2 tsp caraway seed

1 package of Truvia

1/3 cup water

Put the above into a large pot and bring to a boil, stirring.   Cook, covered,  for an additional 10-15 minutes on medium/low heat.   Add the following:

1/4 tsp salt

1/2 tsp garlic powder

1 Tbsp coconut oil (secret ingredient)

The longer you let this simmer, the better the flavors, but you can serve after cooking for 10 more minutes.  Serve with sauerkraut, roast pork or chicken.  Yum!

Serve with roasted pork and spaetzle or dumplings

Bounty from my Garden

Not yet!  One of my favorite movies is "Field of Dreams", not because Kevin Costner is in it, although it helps the storyline!  I love the message, "build it and they will come".  I equate that to planting my garden, especially here in Northern Nevada.  We've had several mini freezes since I planted.  And I'm sure we were quite a sight to our neighbors as we ran around the backyard covering tomato plants and seedlings, and carting potted ones into the garage for a night or two.  But, it's beginning to pay off.  My 8 tomato plants are thriving, finally!  "Plant it, and they will grow"!

I was a little ambitious this year.  I knew I wanted a bigger planting space than in the past.   My husband spent several weekends building the nicest raised garden beds!   To me, they are a thing of beauty.   Thanks, babe!   I appreciate all your hard work! 

So, the nurturing and waiting begins.  There is nothing better than to go out and snip some herbs, thin the lettuce or arugula and pop it in my mouth!  Weird, I know...    A great crop of spinach has yielded quite a few salads!  On a sour note the swiss chard was "pulled" from the lineup and replanted with Japanese eggplant.  Evidently, the seeds were bad or something ate them while I was sleeping.  Something with two long ears and a cottontail?
(see above)

Oh well, soon there will be plenty for all of us, including friends, family and freezer.   I'm already planning recipes with the future bounty!  Here's a few pictures of the process so far.

The beginning!

Two beds - week 2   Then there was three.

The second of three snow storms!

And a side order of fingerling potatoes

Basically Bread Pudding

So, what does a family of two do with a package of 8  hamburger buns?  First night, barbecued hamburgers, of course.  Then, to freeze or not to freeze...  NOT.  There's alot you can do with day old bread, you know, the kind you don't want for a sandwich.  You can make croutons, make my panzanella pasta or a strata.  But, my go to dessert happens to be a simple bread pudding.  I usually can't mess that one up.

I used sesame seed buns because that's what I had, but, I still like the rustic French or country bread.  The texture has just the right amount of crunch followed by the custard like goodness!  I used this recipe from Williams Sonoma and cut it in half.  I didn't want just the two of us gorging on bread pudding for days.  This adjustment makes at least 4-6 servings in a 8x8 pan.

Bread Pudding 

About 4 hamburger buns or the equivalent of 6 slices of bread, cubed

2 eggs

1/4 cup packed brown sugar

1/2 tsp vanilla

1/4 - 1/2 tsp cnnamon

pinch of fresh ground nutmeg

pinch of salt

2 cups of milk

1/8 cup cranberries or raisins (I used dried blueberry craisins)

  Preheat oven to 350 degrees.  Butter an 8 inch square baking pan.  Put the bread cubes in it.

In a bowl mix the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt using a whisk.  Add the milk and whisk again.  Pour this over the breadcrumbs and let it sit.  Press the bread crumbs into the egg mixture a few times to absorb the moisture a bit.  About 15 minutes.

Toss on the fruit of choice pressing gently to submerge slightly.  Put the baking dish into a larger shallow roasting pan.  Add very hot water to halfway up the sides of the dish.  Bake until done.  A knife inserted into the middle will come out clean.  Baking time should be about 45-55 minutes..

You can serve with a sprinkling of powdered sugar, ice cream, a warm amaretto sauce or all of the above!  It's great chilled also. 

Mexican 7 Layer Dip

Who says you have to have a big production for dinner?  Since the birth of this blog, I have to admit, we haven't had the same meal very often over the last two years!  Just thinking about that makes me tired!  So, another lazy girl dinner is what's on the menu.

About 30 years ago I tasted my first 7 layer dip.  You know the one, with beans, cheese, olives, onions, tomatoes, guacamole and sour cream.  Layer it all and dig in!  To make it a little more substantial, I added some ground beef, but actually I like it with just the beans.  To compliment this "meal", of course, you MUST have a margarita or two!  What's Mexican food without those?  It's like Italian food without wine!  Right?  And add something healthy, like cantaloupe slices and call it a dinner!

Mexican 7 Layer Dip

1/2 lb ground beef (optional)

a dash of chili powder

a dash of garlic powder

1 can black or refried beans.  If leaving out the meat add another can of beans

a mix of red onion and green onions (1 cup or so)

1 chopped tomato

1 small can of sliced black olives

guacamole (make your favorite recipe)

1 cup grated cheddar or jack or a mix of both

1/2 cup of salsa or picante sauce

a dollop or two of sour cream

If you want the meat version brown the ground beef in a skillet with chili powder and garlic powder.   Add 1 can of beans, red onions and stir.  Pour the meat/bean mixture into a serving glass pie plate.  Start to layer the remaining ingredients.  I don't think there is a proper order for this layering process.  Use your imagination!  When done, serve with chips and that margarita!  Ole!

Note:  No sour cream in this one.  Hubby doesn't care for sour cream unless I "hide it" in a recipe.  I'll never tell...

Springtime Frittata

I love the bounty that arrives with Spring.  Fresh artichokes, asparagus, strawberries, etc.  For those of you who don't know what a frittata is, it just means omelet in Italian.  What's great about a frittata is that you can throw almost anything in there and it will come out nicely.  I used pre-roasted garlic, pre-cooked asparagus, frozen artichoke hearts and then all the basics. 

Frittatas are wonderful breakfast or brunch items, served room temperature, warm or cold.  If you can scramble eggs, you can make an elegant frittata!

Ingredients:

6 eggs

1-2 Tbsp half and half

salt & pepper to taste

1/4 cup Parmesan cheese

1 leek, a 3 inch piece, sliced

1/3 red onion, sliced, then chopped

1 cup artichoke hearts, partially frozen or thawed

1 cup asparagus pieces (1 inch long), parboiled or microwaved briefly

2-3 cloves of roasted garlic, chopped

2 Tbsp butter

1 Tbsp olive oil

In an oven proof nonstick 10-12 inch skillet, put the olive oil, leeks, red onion and artichoke hearts in and saute for about 10 minutes.  Add the asparagus,  and garlic, stir and remove from the heat.  Meanwhile in a small bowl mix the eggs, half & half, salt and pepper and 1/8 cup of the Parmesan.

 Add the butter to the skillet with veggies.  When it melts,  add the egg mixture to it.  The heat should be on low-medium.  Gently move the eggs away from the edges with a spatula (almost like you're scrambling eggs, but not so vigorously) until it's almost cooked.  The middle will still be runny.  Sprinkle the rest of the Parmesan on top and place the skillet into the broiler (on low)  Cover the handle with foil if it's not oven proof.  Broil until firm and slightly browned.  Cool and slide the frittata onto a serving dish.  It can be served immediately or refrigerate for later use.  It's even better the next day!