Sunday, November 21, 2010

Winter root veggie soup

This soup is a working meal. Well, I am literally eating it as I work... as JW is watching football.  At least that was the idea... as I've finished it before even posting the blog.

Unfortunately, this soup may not be re-creatable, exactly. As I don't measure, I also was doing things that probably won't happen again.

For starters, very last vegetable came from the CSA, and it ends this week. I measured the water for broth with a pint glass. And I reused a pot that had been used just prior to the soup for seasoned popcorn.  I didn't even wipe the pot out! So, the burnt garlic and herbes de'provence (thyme, basil, fennel, savory) were still flaking the bottom.

This soup idea all started with the celeriac I received in the CSA this week.  I have never cooked with celeriac, or celery root, and the thing is UGLY!  So, I did the thing every normal late twenty-something would do in 2010... I goggled it.  The first thing I found was a story on NPR calling it an "ugly duckling" and stating that it is similar in taste to celery and parsley.

Then, I turned to Allrecipes.com, per usual.  There were about 6 recipes, and the one that caught my attention was Winter Root Vegetable Soup, 16 reviews and 4.5 stars and almost 3000 saves!  It seemed simple enough, roast all the root vegetables you have, add with broth, and puree.  I looked at the reviews, to see if there was anything special to omit, add, modify.  And it seemed, to each there own.

Below is the original recipe as posted, but I'll add it my modifications, as I can track them.  It really doesn't look like I followed the ingredient list at all!

Ingredients

  • 3 parsnips, peeled and cut into 1/2-inch pieces [didn't have these, so added one red skin potato]
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 celery root, peeled and cut into 1/2-inch pieces [as I read online, use a pairing knife and it's easy, don't try a vegetable peeler]
  • 2 turnips, quartered [didn't have these]
  • 1 sweet potato, peeled and cut into 1/2-inch pieces [since I omitted other things, I added 2]
  • 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces [didn't have this]
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter [since I had a pre-oiled pan, I used about 1 T]
  • 1 stalk celery, diced [didn't have this]
  • 1/2 sweet onion, diced [I also added about 6 small scallions that needed to be used]
  • 1 quart vegetable broth [didn't have this, so I used what turned out to be about 3 pint glasses of water and 5 bouillon cubes]
  • 1/2 cup half-and-half cream [based on reviews didn't add this either...]
  • salt and ground black pepper to taste
  • I added the largest clove of garlic ever to the roasted vegetables. Then to the pot, I added cumin, extra black pepper, and a couple pieces of rosemary. I also didn't peel any of the root vegetables... except the onions and celeriac.

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  4. Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender [didn't have this, so used a blender and only did half, I liked the chunks]. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutritional Information

Amount Per Serving  Calories: 324 | Total Fat: 18g | Cholesterol: 23mg

Thursday, November 18, 2010

Tastes like pizza!

Just seeing these two photos together made me not want to write anything, but just leave the pictures to tell the story.

However, this photo is a little misleading. My plate looks like this every night.  JW says I eat like a pig. I like food, what can I say?!

So, today's dinner seemed like fate.  Yesterday we lost our power at 3:30am (I know because it made the security alarm go off and I woke up in a panic).  We got a cooler and ice and moved everything from the fridge to the cooler.  Last night for dinner, we ate anything that NEEDED to be eaten.  By candlelight, no less.  Prepared and eaten.  The meal consisted of a pork tenderloin pan seared, and then a bunch of veggies taking up space: cauliflower blanched with some cheddar cheese and then blanched and sauteed carrots and turnips with a dash of balsamic vinegar.

Tonight, I already had defrosting chicken at home, so when I go an email from allrecipes.com titled, "Greek Penne and Chicken." I knew it could be tonight's dinner.  JW loves Greek food. Almost as much as pizza.

Seemed like an easy enough venture, and I could slip into the corner store to replace the milk, and grab some feta cheese, tomatoes, and a green veggie.

I boiled salted water for the pasta, prepped a pot with an inch of water for the broccoli, and then started on the chicken.  It wasn't defrosted at all!!! The ice in the cooler kept it perfectly frozen.  So that set me back a little, but I used some water, and then sliced it enough and through it in the pan with the garlic and onion.

Here's the rest of the recipe...


Ingredients

  • 1 (16 ounce) package penne pasta
  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 (14 ounce) can artichoke hearts in water (I used capers, because that is what I had, JW was sad we didnt have artichoke hearts- to be honest, I love fresh artichoke hearts so much, I don't think I can eat one out of a can... I blame the butter my mom served me)
  • 1 tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley (I used dried)
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste

Directions

  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  4. Season with salt and ground black pepper. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 685 | Total Fat: 13.2g | Cholesterol: 94mg

As soon as JW took a bite, he said, "Tastes like pizza!"  When we were all finished, after he told me twice that I don't have to "yell" when telling a story, he told me that I can "add this dish to the queue."  I think he meant the rotation, but either way, don't show JW the calories on this dish, he might take back what he said...

Monday, November 15, 2010

Some Apartment Therapy: Cabbage Soup and Cheddar and Leek Muffins

A few months ago, JW sent me a link on ApartmentTherapy.com.  They were giving away a new washer and dryer if you entered to win. So I did.  As I was filling it out, it asked if you wanted to receive ApartmentTherapy.com updates.  I thought about it for a minute... usually I don't give it one second, but the website has interesting decorating things, and since we are about to renovate or NYC apartment sized kitchen, I figured it couldn't hurt.

Then, I started to notice that occasionally they would send me information about a blog called The Kitchn.  Sara, the blogger, sent me a recipe for Cheddar and Leek Muffins that caught my attention. Mainly because I already had cheddar and leeks in my possession. Random, I know.

I don't typically want to eat muffins for dinner, but the recipe just seemed like a perfect use for those ingredients, the leeks of which came from the CSA.  The muffins also seemed pretty hearty, using whole wheat and corn flour as well as honey.

Here is the recipe with my comments, feel free to click the link for better photos and the original recipe:


Cheddar and Leek Muffins
Makes 12 muffins
1/2 cup unbleached all-purpose flour
1 1/2 cup corn flour (I pulsed cornmeal in the Cuisinart)
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 1/4 cups buttermilk (I mixed regular milk and vinegar together)
7 tablespoons melted butter, divided (again, maybe too much butter)
2 tablespoons honey
1 1/4 cups thinly sliced leeks, white and light green parts only, divided
1 cup grated sharp cheddar cheese
Preheat the oven to 375° F. Grease or line a 12-cup muffin tin with baking papers or 5-inch squares of parchment. (Sara definitely is cuter with the parchment, but I melted the butter in the muffin tin, since I don't have a microwave, so they were plenty greased and didn't stick at all.)
In the stand mixer, beat the eggs, "buttermilk", 5 tablespoons of the melted butter, and honey.
Sift all the dry ingredients together into a large mixing bowl. (I don't sift.) (I also don't use separate bowls, so I moved this step here instead of first.)
Make a well in the dry ingredients and incorporate the wet ingredients. (no need for a well, I just dumped) Stir until smooth. Stir in the cheese and 1 cup leeks.
Spoon the mixture into the muffin cups, filling each about three quarters full. (or more...) Top each muffin with a few of the remaining leek rings and a spoonful of the remaining melted butter.
Bake 20-25 minutes, or until tops just begin to brown.


They were exactly right for dinner, served up with some delightful cabbage soup.  I had the other half of the cabbage from the night before (it's amazing that my camera makes both meals look IDENTICAL!).

The soup, seems very basic and unassuming.  Well, it is, but somehow flavorful.


Ingredients

  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 quarts water
  • 4 teaspoons chicken bouillon
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 head cabbage, cored and coarsely chopped
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced (I didnt have canned tomatoes, but I had two fresh tomatoes that I diced.)

Directions

  1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
  2. Stir in water, bouillon, salt, and pepper. (I think I quadrupled the pepper, and it was fantastic!!!) Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 82 | Total Fat: 5.2g | Cholesterol: < 1mg

These 82 calories must be why the cabbage soup diet is popular. It was very filling and it was enjoyable.  :) It certainly would cure my Chinese food cravings...

Saturday, November 13, 2010

German night sausages and cabbages

Tonight, became German night as the ingredients I had at disposal was sausages frozen in my freezer, a cabbage and an onion from the CSA!


But the night started with a problem... a craving for Wonton soup. Again.


After browsing on allrecipes.com, I found a great recipe for Cabbage and Dumplings... sounded promising.


Cabbage and Dumplings


Ingredients

  • 1/4 cup butter
  • 1/2 onion, chopped
  • 1/2 head green cabbage, chopped
  • 1/2 cup flour
  • 1/4 cup water
  • salt to taste
***1/2 to 1 T apple cider vinegar



  1. Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
  2. Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.
  3. ***I tasted the dish and thought it could use some vinegar to round it out. It was the right trick!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 402 | Total Fat: 23.6g | Cholesterol: 61mg

Defrosted the sausages quickly (hot Italians) quickly in warm water.  I poached them in beer as I have done before.  I don't want to repeat it, because, as the blog explains, it's a repeat!  

Beer poached sausages:

All together it was a great meal.  JW really enjoyed it. But he likes things like cabbage, sausages, and beer...

Leftover pumpkin pie for dessert! yum.  JW doesn't want whip cream, he wants ice cream!



Birthday pumpkin pie

My boss had a birthday this week, and she loves pumpkin pie.  I decided to make her one, but I wanted to try and make a ginger snap crust. Something about it just seemed interesting. 

So, I had all the ingredients, except evaporated milk.  I ventured out to the corner store and bought two cans.  I decided that I wanted some allspice, as I've needed it twice this week and didn't have it. Who knew?! I grabbed it and some ground black pepper (sounded like a good idea).

As I was wondering around the store, I stumbled into the tower of stacked spiced wafers.  I noticed on the bottom of the box in the stack that there was a crust recipe!  Bingo!

So, when I got home and unpacked, I began to layout the ingredients on Pillsbury Baking Book.  I was still debating on whether I wanted to make one or two pies.  It didn't seem that much more effort to make two, and Thanksgiving is around the corner, but can you freeze a pie? I called MK and asked, after googling it... we decided it was ok. My former pastry chef friend KA confirmed it. (A post online recommended half baking it and freezing. Then finish baking by putting it in the oven while preheating.)

As I proceeded to think about making 2 pies, I noticed that the recipe on the back of the pumpkin pie can was identical to the recipe in the Pillsbury book.  So, I filled the book back on the shelf and used the can. (and then saw the recipe from Libby's on allrecipes.com this morning)



I preheated the oven, and used it to melt the butter for the crust.  Meanwhile I pulverized the cookies in my Cuisinart, and added in the sugar.

Why to recipes say, combine this much of these three items- and then you won't use 1/3 of it?! what's that about?  I was mad, so I used all of it. I'll show them.

So while the crust cooled in the fridge/freezer, I mixed the ingredients for the filling.

The only variation to the Libby's Famous, was that I added 1/4 t allspice and 1/4 t nutmeg (2 t cinnamon, 1/2 t ginger, 1/4 t cloves, 1/4 t allspice and 1/4 t nutmeg is called "pumpkin pie spice") and I only used 3 eggs, because that was all I had. They were organic, so I'm not sure if they were large, or extra large.

I took the crusts out of the fridge and poured in the filling.  I topped off the crusts and put them in the oven. 15 minutes at 425, and then turned it down to 350 for 45 for minutes.

However, we never got there. With 20 minutes left, and while serving pizza to JW and MK, I noticed the condo was FULL OF SMOKE!  I ran and turned off the oven and we opened all the windows and turned on all the fans. It's November! You would think the house would've aired out in no time... but nooooo. Tonight there is zero breeze.  It took thirty minutes... to get it normal, at least.  I wouldn't let MK leave until it was clear because I was paranoid the building alarm was going to go off.


So, I scrubbed the burnt oven floor with baking soda and steel wool.  It worked like a charm.  Wait! Stop baking the 2nd pie so I can freeze it! Sweet!  Popped one pie back in the oven and the other got wrapped and placed in the freezer.

I finished baking the pie and wouldn't leave the kitchen. Paranoid that JW would have to hold a fan to the smoke detector to keep it from going off.

Meanwhile, I whipped some heavy cream, vanilla, sugar, and nutmeg and put it in Tupperware for transport.

The next day, we tried to eat the pie twice, and the third was the charm.  We whispered happy birthday to JV, and then served it up. Five of us managed to eat half a pie.

The girls claimed it to be one of the best pumpkin pies.  Which I was happy to hear. I was nervous that it 1) was going to taste burnt, and, 2) being JV's favorite, knew she knew her pie.

I tried to recreate this and it was hard to read from the pictures, so here you go:

Ginger Snap Crust:
1/2 cup spiced wafers, pulverized, about 14 cookies (if 3 cookies =1oz)
1/3 cup melted butter
1/3 cup sugar
Mixed until resembles wet sand. Line in the bottom of a pie dish, about 1/4" thick.  Allow to cool.

Pumpkin Pie Filling:
3/4 cup sugar
1 1/2 t "pumpkin pie spice"
1/2 t salt
2 cups pumpkin
1 1/2 cup evaporated milk
2 eggs
Preheat oven to 425. Combine all filling ingredients. Pour into crust. Bake for 15 minutes, then reduce to 350 and bake for 40-50 minutes longer.

Whipped Cream:
1/2 cup heavy whipping cream
1/2 t vanilla
1 t sugar
1/4 t nutmeg optional

Easy as pie...

Tuesday, November 9, 2010

Shepherds pie

JW deleted by original post. I'm not sure I want to recreate it. hmmm. I'll try to get excited.

So, I think Shepherds Pie is my FAVORITE food. Meat, potatoes, what more could you want?!

I flag shepherds pie recipes every time I see one.  I have like a million starred in my email account.

This one I dug up from Jan 2009.  I don't think I had made this one before. And it wasn't the one I was looking for....

the circumstance that truly got me to blog in the first place.  I need to keep track of my recipes. My shepherds pie recipes especially....

For my variation on this one, I mixed ground turkey and lamb. It was tasty, but not my favorite.  To be honest, it made me remember how much we love turnips! YAY that I got two more this week in the CSA!

www.foodandwine.com/recipes/shepherds-pie-tom-aikens
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Wednesday, November 3, 2010

Walton eggs... or a few noodles short of a kugel

So, another request from my good dear friend ESW. This recipe can seem ridiculous, and that is because it is.... And, as my Jewish friend KA once told me, a few noodles short of a kugel.

Check out this ingredient list.  If you understand my directions in the photo, I'll be impressed you can see into my crazy mind.  I'll decipher for everyone else, those more normal people.

Walton Eggs: to serve 12 (I, obviously  halved it, as I'm not feeding 12, evidently 6)
7 eggs
1 cup milk
2 t sugar
1 lb of Monetary Jack or Muenster cheese, shredded
4 oz cream cheese
16 oz cottage cheese
2/3 c butter
1/2 c flour
1 t baking powder


cheese on cheese on cheese
Mix together the eggs, milk and sugar.  Add the cheese and melted butter.  Add in the flour, baking powder, and S&P.

Pour into a greased pan (typically 13x9), and bake at 350 for 45-50 minutes.

For the half recipe, I used an 8" x 8"and baked for maybe 35 min, I don't know- I could just tell it was done when it smelled (that's how I usually time things).

Since I don't current have a microwave (a whole other saga that will make it to the blog, one day...), I put the butter in the dish, threw it in the oven while it preheated, and then pour it into the batter.  Melted butter and a greased pan all at once! And not an extra dish to wash... for JW.

SO, back to the recipe.  This thing is crazy because of all the cheese and butter and dairy in general.  So there are two ways you can make it. Fat, fatty, fat. Or somewhat healthy. I can't tell the difference, so you might as well reduce!


So, use skim or 1% milk, 2% cottage cheese (or less fat if you can find it!), reduced fat cream cheese, lite cheese (if you can find it, I buy pre-shredded [JW does not like to clean the cheese grater], so this I sometimes have to skip and use full fat). And, if you shave off 1 T of butter, you probably won't miss it, unless you are my grandmother.

However, I actually thought there was to much butter this time around, which is hard for me to say.  I am related to her... and my mother.


Served up with a nice side of peas. JW thought it was the oddest dinner. But sometimes, I like to eat breakfast for dinner.  I mean, protein, dairy, and fat, what more do you want?


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My Mom's Doing...

So after many months of blogging about cooking, my mom finally reads it! Not only does she read it, she gets inspired, and decides to blog/email about her latest cooking!  She decides that she should be a guest blogger.  (I'll add the photo tomorrow, my internet is too slow here...)

I think, you all need to understand where I come from.  So, here it is! Picture included (and BTW, I'm the one that first found and gifted those bowls to her! See the kitchen stuff goes both way!)

Momma's Fall Soup (I took the creative license to reformat your recipe, Mom, since this is my blog. We do things a little different in these parts. I'll leave in your commentary, however...)

Ingredients:
small amount of garlic (from local csa)
(3) tiny red onions (from local csa)...any color will do...my mom says the red ones are "like gold" [my grandmother, and she did say that. Twice. At least.]
(2) chicken breasts (from yard) chopped
(1) leek
(2) turnips (from local csa) cut to look like potatoes (so Jack can't tell what they are)
some celery
some thyme
(3) bay leaves
some carrots
a bunch of assorted small potatoes, all colors including purple (from local csa) cut in small pieces
white wine
chicken stock - maybe 6 cups
some corn frozen from the summer (farmers market - Arnold Farms)
some cut cabbage - (from local csa) I like strips


With medium-high heat, warm olive oil in bottom of pan.  Add the garlic, onions, and chicken [if you don't have chicken running around your yard, it's ok if you buy one from the store. I won't tell.]. Cook a few minutes before adding leek, turnips in disguise, celery, herbs, carrots, and potatoes. Cook for about 5 minutes.


Add some good white wine.  To tell, take a swig to see if you like it, if so, add some to the pot (maybe 2/3 cup?). If not, throw it out and then ask yourself, why do I have white wine I don't like?


Cook about 2 minutes. Add chicken stock, and turn up the heat on the pan. Add corn and cabbage. Cook another 10 minutes, until potatoes are done...add salt and pepper to taste.


Next time, I'll make a thickener, but I ran out of time...the guys were ready to eat...

I served it with some nice cheese, but I can't remember the name (I ate it all).  [My] father sprinkled parmesan on his soup (what else is new).  [My youngest brother] had some warm whole wheat w/flax bread and a lot of butter (that's [my grandmother's] side).
----


So there you have it.  I'll define, "some," as much as I can.  Some is relative to the number of people you are cooking for and what you have available.  Maybe 1 or 2 stalks of celery, carrots, or large potatoes. 6 small? Maybe 1 cup of corn. Whatever.... whatever you feel like chopping and feel like eating. That's how I do it.


Stayed tuned for the photo....





Tuesday, November 2, 2010

Brussels sprouts stalk...

 Every blogger needs a break ever once in a while.  And sometimes I swear I make dinner only so I have something to blog about!

But for dinner tonight, we had Brussels sprouts, and still just as damn good as the last time (so I guess it's the butter, not the freshness).  I wanted to show you this stalk, and thats after 3 meals already! They pop right off, slice in half, and right in the garlic and butter!

Well, I threw to Trader Joe's frozen burritos in the oven and warmed up some leftover cauliflower smash.

I guess I wasn't being too lazy, because while the burritos were cooking themselves, I peeled and sliced 6 apples for another apple crisp.

Problem was, ShopRite was late with my butter.  So, I mixed up the topping, and left it in a bowl, waiting for its key ingredient!  I sprinkled the water, lemon juice and cinnamon over the apples to keep them from looking brown. (In case JW walked in... he wouldn't eat browning apples. But if they are brown covered in cinnamon, how would he know?!)

So, ShopRite showed up, just as we were sitting down for dinner.  And a large conversation developed.  How much do you tip a food delivery man for $100 or so order, which includes $16 for delivery fees?

Maybe, the real answer, is stop doing delivery and just save the $16 and the tip and go pick them up yourself!  (And I would, but being in a walking cast, does make this a little less convenient.)
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Monday, November 1, 2010

Tastes better than it looks

Had quite a few veggies from the CSA this week that I'm still brainstorming.  Tonight's meal was much anticipated, however.

What to do with red cabbage and cauliflower?  Well, pork tenderloin goes well with apples, so I found a red cabbage and apple dish, and made smashed cauliflower! Both courtesy of Allrecipes.com.

(I poured too much broth from both dishes on my plate, so that explains the pile of liquid... sorry! At least the picture isn't orange!)

Pork Tenderloin... read the other blogs and find the recipe, I'm not retyping it because I just buy the stupid thing and bake it at 350 for 20/lb. See, there you go.

Smashed Cauliflower

Ingredients:

* 1 large head cauliflower, cut into florets [I honestly just cut it in chunks, I'm not sure how you can do that...]
* 3 cups chicken broth
* 3 tablespoons butter
* 1 cup shredded Vermont white Cheddar cheese [I didn't have this, so I used 1/2 cup of mozzarella and 2 slices of swiss diced up!]
* 1/4 cup grated Parmesan cheese
* salt and pepper to taste

Directions:

1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2. Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.


Red Cabbage and Apples

Ingredients

  • 3/4 cup water
  • 1 small head red cabbage, finely shredded
  • 3 apples - peeled, cored and chopped
  • 1/4 cup packed brown sugar [I used a little more in the end, because it was too much vinegar]
  • 1 cup distilled white vinegar [I used apple cider vinegar]
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice [I just used nutmeg, a little extra cloves and a little extra cinnamon, which I learned by this website]
  • 1/4 teaspoon ground cloves
  • 2 tablespoons butter, divided

  • Directions
  1. Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.