crock pot cabbage

It's been a while!

Ok, so I adapted this from a recipe in Stephanie O'Dea's cookbook.  You know, the Year of Slow Cooking woman? 

Anyhow, this was a potato and cabbage dish.  I'm currently not eating potatoes (the horror!), and the family was so/so on the results with the potatoes.  Maybe because I used the multi-colored mini potatoes, and potatoes that are purple all the way through look strange.

Well, I couldn't keep my hands off the cabbage.  I ate all that was left over.  Considering I had a cabbage coleslaw blend salad for lunch, my hubby was a brave man getting into bed with me last night. (blush)

1 head cabbage - and is cabbage ever cheap right now!
1/8 cup olive oil
1-2 tbsp of balsamic vinegar
5-8 whole garlic cloves

slice your cabbage, toss into crockpot.  Throw garlic on top, then drizzle in olive oil and balsamic.  Sprinkle with some salt and pepper if you wish.  Then cover and cook on high for about 3 to 3.5 hours, low would probably be 4-6-ish.  It's all good if it gets a big brown and melty looking.  Then sprinkle liberally with salt, and be prepared to fight anyone who gets between you and your plate.

Oh, and the TMI above? Apparently, it was all good.  Guess my body likes cabbage enough to, um, keep it to myself. ;)

Italian Bread Wedges

So, this recipe was shared by a friend of mine, and I'm not altogether sure that I'm supposed to distribute this.  So, shhhh!  *Darts eyes around shiftily*  But it is so very good, that it deserves to be shared!!  Thanks, A!  ;)

I like to preheat my pizza stone, and bake it on this.  That shortens the posted cooking time, a bit.

Dough:
2 1/2 cups flour  (I've used white, whole wheat, or a combo.  It's all good!)
1 tbsp yeast
1 c. warm water
1 tbsp oil
1 tsp sugar
1/4 tsp salt  (I usually omit this.)

Mix (I use my stand mixer with the dough hook) and let it raise for 20 minutes.  Spread on greased pan.  Top with mixed toppings and bake at 450 degrees for 15 minutes.  Enjoy!

Topping:
salt & pepper, to taste
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp thyme
1/3 cup italian salad dressing
1/2 cup shredded mozza, optional

Evilness in a mug

I know, it's after Christmas and New Year's.  When everyone wants to drop the holiday weight.  Get in shape.  Become fit.

and here I go, posting an evil recipe.

This is not for the willpower-less among us.  Just sayin'


Brownie in a Mug

4 tbsp flour
4 tbsp sugar (I mixed white and brown)
2 tbsp cocoa
1/2 tsp baking powder
pinch of salt
1 tbsp oil
3 tbsp water
1/4 tsp vanilla


Mix in a mug


Microwave about 1 minute 20 seconds or so.  Let cool a bit (give it a minute or two, don't burn your mouth!)

Enjoy.  Then go to the gym or something.

Chili Powder

In the interest of full disclosure (not full exposure, which could be painful in the kitchen), here's the blend I found for chili powder!

1 tsp paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp oregano
2 tsp garlic powder

Store in an airtight container.

N.B.! You may want to be more conservative with the cayenne pepper than this...

The Perfect Taco-Spice Blend...

One day, when Kristin and I, and Laura (and a couple of other ladies) were talking about food, Kristin shared with us her crock-pot recipe for Shredded Taco Beef, using a make-it yourself seasoning mix. I was instantly entranced, and on first try, completely hooked on combining my own seasonings. I tried Kristin's recipe, and looked for something with more of a kick to it. (I am addicted to super spicy food, and am teaching my family how to consume them with me. Misery loves company, and all that! ;) I then lost Kristin's recipe one time I made tacos, and found a similar one on the internet. I then blended my favourite parts of those two together, for a blend that was OK. Nothing really stood out as THIS IS THE KEEPER! until I moved over here, and couldn't find any chili powder!! So, back to the internet, and a recipe for chili powder was found. And this very last try, combining the three recipes, and adjusting quantities for about 1 to 1.5 pounds of ground beef, may I present my very favourite blend for taco seasoning:

1/2 tsp salt. (I still prefer Kosher, but Sea Salt works well, too.)
2 tsp Paprika
2 tbsp Cumin
1 tsp Cayenne Pepper (I added a round teaspoon, and no-one started to sweat while eating.)
1 tsp Oregano
1 tbsp Coriander
2 cloves of garlic, minced (I don't know the garlic powder equivalent.)
1/2 small onion, minced (Again, I don't know what the equivalent would be of onion powder.)

(I didn't have, but wanted, about 2 or 3 teaspoons of cornstarch to add to the above mixture.)

I pan-fried my ground beef, rinsed it, then added the spices as well as the onion and garlic, cooking until the onion and garlic had softened. I then added about 1 cup of medium salsa, and about 1 cup of water. I then just simmered it all until the mixture had thickened, as I didn't have any cornstarch.

I can quit anytime...

this is my addiction. I can't help it, it's so good. Roasted Cauliflower with Tahini sauce. I scooped this one from Bonnie Stern's Friday Night Dinners, a fantastic cookbook my mom bought me for Christmas last year.

Right now, cauliflower is cheap. I can't stop myself.

Start with the sauce. A little tahini, garlic, lemon, kosher salt and some water. Mix like a madwoman

Cut your cauliflower up into florets. Toss with some olive oil and kosher salt (again with the kosher salt) Toss on to a cookie sheet - cover with parchment for easier clean up - roast for around 1/2 hour at 425-ish

Add A to B, and enjoy. Notice how much is on my plate? That's my meal, with a side dish of some chicken. Seriously, it's so good.

Sweet Honey-Glazed Pork Tenderloin

I got this from www.canadianliving.com. Quite a while back, actually. I hadn't actually made it yet, then we moved to the Tarn, and the local honey that Lloyd bought is sooo divine, that I had to try this.

1 clove garlic, minced
1/2 tsp each ground cumin, salt & pepper
2 pork tenderloins (each 12 oz/375 g)
2 tbsp liquid honey
1/2 tsp grated lemon or lime rind
1 tsp lemon or lime juice

In small bowl, combine garlic, cumin, salt & pepper. (I used pink garlic from the Market. Mmmm! And sea salt. I haven't bought kosher salt yet, which is my first choice, and I can't wait to try this with my pink Himalayan salt when I get back to my own kitchen, eventually. But I'll have to figure out how to smuggle some of this local honey home, too...) Rub mixture all over pork. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 25 minutes.

Meanwhile, in small bowl, stir honey, lime zest and juice. Brush over pork; grill until slightly sticky and glazed, about 2 minutes. Transfer to carving board and tent with foil. Let stand for 5 minutes before slicing.

(Serve with couscous and peas. Or rice and salad. Whichever! ;)

However, what I ended up making the first time, was something quite different. Stay tuned. ;p