Friday, August 12, 2011
Whether your German, Czech, Polish, or Swedish, everyone just about has a version of Red Cabbage. This sweet and sour side is served hot, my favorite is alongside German beef and pork meatballs, capers, and noodles.
For those of you in Texas, or those of you that have visited, my favorite meal is from Der Lindenbaum in Fredericksburg, TX. Fredericksburg is a simply gorgeous German immigrant town, known mainly for its peaches. And German food. There are dozen different German restaurants, and twice that number of shops selling peaches.
Peach yogurt, peach ice cream, peach butter, peach cobbler, peach pie, peach buckle, peach gumbo, lemon peach, chocolate peach, peac-
…. Er, sorry, that’s Forrest Gump.
So, my mom could never get it quite right, and my Grandma wouldn’t even try. I was left on my own to experiment, until I finally got it the way I wanted.
I was amazed at how suprisingly simple it is. Why wasn’t I making this more often?
I WANT GERMAN RED CABBAGE!
~Peace, Love, and Purple Veggies, Yo.
German Red Cabbage
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
1 head of red cabbage
1/3 cup apple cider vinegar
3 tablespoons water
1 tablespoon butter
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cloves (The secret! The magical, delicous, make-you-want-more ingredient)
1. Place all items in pot. Wash and shred the cabbage first.
3. Cook about an hour, on medium, until the cabbage is tender.
Feel free to serve with a Bratwurst, Polish sausage, or my favorite - Konigsberger Klopse.
Friday, August 5, 2011
Melted cheese. I think I could live on melted cheese for the rest of my life. That and ice cream, brownies, milk, and a treadmill.
Minus the treadmill.
These are my favorit-o quesadillas to make, and good for this summer…. dare I say it? HEEAAAT.
Agh. I think I’m sweating again. At least there’s no mosquitos.
This is another one of my favorite “start with a grocery store rotissiere chicken” recipes.
If you’re vegetarian, or pregnant and have an adverse reaction to the smell of meat, these would be great with black beans too.
I have a pregnant friend. (Hi Arlene!) Actually, quite a few!
Mmmm. I’m craving them now. Easier than nachos.
Fresh chopped tomatoes, cilantro, and fresh squeeeeezed lime juice.
In my honor, remember to put a band-aid over any open paper cuts before squeezing limes.
Cheese, glorious cheese!
My favorites are Colby Jack and Jalapeno Jack.
What’s up with that blue haze? I don’t have blue Jalapeno Jack.
HELLOOOO white balance.
My grandma never had a quesadilla and actually (no joke) ordered a “qwesa-dilllla” with “jalopy-noes” at Taco Bell with me once. The drive-thru attendant was not as amused as I was.
Melt some butter in a pan.
Butter, glorious butter.
This is that awesome panini press I was telling you about. QUITE handy.
Oops. Did I just admit that I like a gadget?
But, come ON! It’s, it’s NON-STICK!
And, and, it has, like a REALLY heavy lid that perfectly smooshes quesadillas and grilled cheese sandwiches!
Ok, so a girl like me tries to assemble the thing on the pan, and ultimately, spills it all over the pan and NOT the tortilla, SO – I assemble it off the heat now.
SQUEEEZE the lime!
Squeal when the citric acid burns your paper cut.
Oh? Just me.
Move it to the pan, and add your top tortilla.
Grill over medium heat, flip when the bottom is golden and cook for a few more minutes.
Keep the heat on medium to avoid scorching your tortilla like I’ve done sooooo many times.
Cut into four pieces and thoroughly enjoy all that dripping cheese down your chin.
~Peace, Love, and Melted Cheese ya’ll!
What do ya’ll love to put in your quesadillas?
My Favorite Quesadilla
Yield: serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 1/2 cups shredded chicken
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/2 cup shredded Colby Jack cheese
1/2 cup shredded Jalapeno Jack cheese
Melt a tablespoon of butter over medium heat. On the cutting board assemble the bottom half of your quesadilla with a handful of each type of cheese. Top with chicken, tomatoes, cilantro, and any other fillings you'd like. Top with juice from 1/2 the lime. Place a second tortilla on top and transfer to the hot pan. Cook 3-4 minutes until golden. Flip, and cook an additional 3-4 minutes on the other side. Cut into 4 pieces and serve!
Wednesday, August 3, 2011
I finally found the perfect coleslaw. I could barely read the ingredients on the torn and faded pages of the old book I found it in, but it’s perfect. And I’m happy.
A little sweet, a little tangy, and just a teeny bit creamy.
Plain and simple.
First, we’re going to get us a bag of coleslaw mix.
Then we’re going to throw out that gross little pouch of “sweet and creamy” dressing.
I buy this bag because the only coleslaw bag without dressing is a 48 oz. party size.
I don’t need no “party size” of nuttin’!
I don’t know about you, but there is nothing that grosses me out more than gross coleslaw.
I always hated coleslaw ’till I found this recipe.
It was always soggy, sickly sweet, bleck.
But this coleslaw – this coleslaw tastes like…. veggies. So… fresh!
Mix 4 tablespoons of apple cider vinegar.
Add in a teaspoon of sugar, one tablespoon of mayonnaise, and a tablespoon of dijon mustard.
Stir that around with a fork.
Then add in a pinch of poppy seeds, and celery salt.
Be careful with celery salt, it’s powerful.
Look at that.
Give it a toss, and serve it up!
And you’re done!
Could it have been any easier? I don’t think so!
This is definitely one of my go to quick fix sides, and it’s light and refreshing.
~Peace, Love, and Slaw ya’ll
Yield: serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes chill time
Total Time: 45 minutes
8.5 oz coleslaw mix
4 tablespoons of apple cider vinegar
1 teaspoon sugar
1 tablespoon mayonnaise
1 tablespoon dijon mustard
pinch of poppyseeds
pinch of celery salt
In a bowl, mix the vinegar, sugar, mayo, mustard, poppy seeds, and celery salt. Whisk with a fork, and pour over coleslaw.