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Caramelized Cabbage….

Posted by on January 25, 2011
This is a delicious side dish with a vegetable that is readily available at any time of year.  When you cook the cabbage this way it caramelizes.  Caramelizing brings out the natural sugars in foods so there is a natural sweetness to the dish.  Try tossing with cooked linguine and fresh grated parmesan cheese for a delicious vegetarian main dish.

Caramelized Cabbage

1 small head of cabbage, core removed and thinly sliced
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper
Dried parsley flakes

1)  In a large heavy deep pot, add oil and butter and heat over medium heat.
2)  Add cabbage all at once.  It will seem like a lot of cabbage, don’t worry, it really cooks down.  Season with a couple of pinches of salt and pepper.  Stir often.  It will take 20-30 minutes to cook down and get caramelized.  Be careful towards the end of cooking as the sugars will burn easily.  Garnish with a sprinkle of parsely flakes if you wish.  Enjoy!

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Brussel Sprouts, Pan Roasted with Bacon….

Posted by on November 16, 2010

Why not serve these beauties as an elegant side for Thanksgiving dinner?  These are one of my favorite vegetables.  Caramelizing the brussel sprouts makes them sweet while the bacon adds a smokey and salty element.  Soooooo tasty!

Pan Roasted Brussel Sprouts

2 strips bacon, cut into 1/2″ pieces
1 lb. brussel sprouts, stems removed and cut in half
salt and pepper
1/2 cup water

1)  In a large skillet that has a lid, cook bacon until crispy.  Remove from pan and drain on paper towels.
2)  Add brussel sprouts immediately to the hot pan with the bacon fat.  Season with a pinch of salt and pepper.  Cook for about 5 minutes or until the brussel sprouts are nicely browned.
3)  Add 1/2 cup water and cover with tight fitting lid.  Steam for 5 minutes.
4)  Top with the cooked bacon.  Serve immediately.

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"UFOs", delicious and interesting "Unidentified Food Objects"……

Posted by on May 6, 2010
 I did a poll a couple of months ago with this vegetable.   I asked if you thought it might be a turnip, horseradish, a parsnip, or jicama.  If you answered jicama, you were correct!  It is a delicious root vegetable primarily grown in Mexico.  It is best enjoyed raw in salads or on a vegetable platter.  It has a very crisp, light sweetness to it.   Below you will find an excellent grilled chicken entree salad with lots of “goodies” in it.  Make your own crispy, baked tortilla strips!  You will be so impressed with yourself!!
This UFO is yuca.  This is a very carbohydrate rich vegetable primarily grown in South America.  It is a bit of a process to prepare, however,  worth the effort.  I love it simply seasoned and prepared.  Oven roasted with olive oil, salt and pepper.   Below you will find a couple of recipes centered around this understated UFO.  A delicious Tequila Lime Marinated Steak with a spicy and flavorful chimichurri sauce.  I round out the meal with a cool cucumber salad.  There is nothing like trying something new.  Enjoy!
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