Monday, November 14, 2011

Cabbage and Noodles

I'm not dead.  I just had a bit of a "two jobs is one (or possibly two) too many" freak out moment (3 months).  I realized that the reason I didn't feel up to blogging was mostly the time I take photo editing. Although I am not terribly good at it, it takes me forever.  I just don't have the energy for that these days!

But, I DO have some awesome recipes.  So I'll share those...with crappy pics.  :-)

This one is for Maeby's Aunt and Uncle who take care of her while I'm away.  It is my absolute favorite way to make cabbage from the CSA box.

It was inspired by the diners drive-in and dives episode about "Haluski" but Guy's recipe was way too complicated, so I made my own.

Cabbage with Noddles
40 minutes total time
Serves 2-3 (more if you add more noodles!)

4 Slices of bacon OR 4 slices of turkey/soy bacon + 2tbs olive oil. 
1 medium yellow onion
1 medium head of green cabbage
8oz noodles (I prefer egg noodles or farfalle)
Salt and pepper to taste
1/4C dry white wine or 2TBS lemon juice (or both!!)
Cayenne to taste

1.  Slice the onions fairly thinly. Core and chop the cabbage into thin strips.
2. Render the bacon fat in a large pan over medium heat (or fry the turkey/soy bacon in olive oil--you want to get some fat and some smokey flavor in the pan) until the bacon is cooked.  About 5 minutes.
3. Remove and crumble the bacon. Then add the onions and cabbage to the pan.  Stir, season with 1 tsp salt and 1/2 tsp pepper and cook for about 10 minutes until the cabbage begins to wilt.
4. While the cabbage is cooking, cook the noodles in salted water according to package instructions.  Drain.
5. Continue to cook, stirring occasionally until the cabbage is nicely golden with some brown bits--another 5-10 minutes.
6. Deglaze the pan with the wine and/or lemon juice.  Stir in the pasta and season to taste.  I usually add a bit more salt + pepper and a generous pinch of cayenne.

Simple and delicious..

Tuesday, August 30, 2011

WIAW-super stressed 2 job edition.

I'm going to keep this short and sweet because, honestly, I should really be working on my lecture for tomorrow night.  BUT I miss y'all and I ate some fun things today.  :-)

Teaching a class and having a full time job at the same time is kinda stressful.  Whodda thunk it.  Although, the location of my class is incredibly beautiful.

Also, a request:

A wonderful, amazing friend of mine has some new diet restrictions because of health issues.  If anyone has any lower carb, low sodium recipes (especially fast ones), or meal ideas, please comment or send me an email.  Y'all are the best.  <3

As always, thanks to the beautiful and talented Jenn for hosting this event.  <3


0% greek yogurt, crunchy peanut buttah, and homemade Rum Nectarine Preserves.  They were PERFECT with the greek yogurt.  Not too sweet like I feared at first.  

*Cough* I have no idea what you are talking about.  

Pre-Dinner "Snack".  AWESOME wine in a bag.  Such a brilliant idea!  It's 2 bottles worth of wine in a bag.  The genius part is that it stays fresh for up to a MONTH after you open it!!! omgash.  And it's super light for taking camping and hiking.  Find it here @ Clif Family Vineyards.  I'm not affiliated (just a wine club member!) but seriously, this is the most amazing wine revelation.  $17 for 2 bottles worth of really delicious wine that stays fresh?? Yes please! 

Dinner was the lovely Jenn's Quinoa fried "rice".  With broccoli, spicy veggie sausage and an egg. I also used some of my new Trader Joes Sweet chili sauce.  The sauce is cheap and doesn't contain a lot of weird ingredients.  Yum.  

Gratuitous Maeby pics: 

Mastering the CAT tree. 

Pretending that I don't want mom's dinner but really I keep inching closer and closer. 

<3 <3

Please send me any low sodium/lower carb recipes/ideas you have!  Thanks y'all.  
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