Lori, those look yummy! Artichoke Heart And Red Pepper Bites ==================================== From Perfect Entertaining website. These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive menu and require no preparation time at all on a very busy day. Simply defrost and eat! Makes 60 bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 13:51 Coconut-nj has picked a great spring vegetable for us to concentrate on for the next two weeks, asparagus! So let's dig out the favorite recipes. Our Cookalong virtual dinner will be May 9, 2009. If you need to post something made using asparagus before then, that's fine. If you are not sure about the few rules, check out some of the other Cookalong threads or just ask on this one. Nancy Here is a link that might be useful: Cookalong #7------------Exoskeletal Critters Follow-Up Postings: o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Apr 27, 09 at 14:06 Asparagus! YUM!!! One of my favourite vegetables. I won't be joining the cookalong directly but maybe I'll order asparagus while at dinner in Michigan Saturday !!! YEAH! This one is Weed's, excellent! Asparagus - Parmesan Crusted (Weed) 1 Lb asparagus ends trimmed 3 Tbl butter room temperature 1 Tbl chopped fresh basil 1 large garlic clove finely chopped or crushed (I use my micr 1 1/2 Tsp fresh lemon juice 1/2 Cup (packed) grated Parmesan cheese Cook or steam asparagus until just crisp-tender. Err on the side of undercooked, since you will be putting them under the broiler for additional minutes later. Plunge into an ice water bath to retain color and halt cooking. Drain very well. (I went as far as putting them on a clean kitchen towel and patting dry. Preheat broiler. Arrange asparagus on broiler proof platter. Mix softened butter with basil, garlic and lemon juice. Season to taste with salt and pepper. Put butter mixture in microwave and heat until pourable, but not totally melted. Drizzle butter mixture all over asparagus, then sprinkle the parmesan on top. Broil asparagus until topping browns, watching closely to avoid burning. If you had to use a cookie sheet to broil them, slide a flat spatula under them to transfer to your serving platter - this will keep the yummy parmesan crust attached to the asparagus. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Mon, Apr 27, 09 at 15:34 I'll be at Foxwoods celibrating a friend's birthday so I won't be doing any cooking, but I will keep an eye on this thread for sure!! I simply drizzle them with some extra virgin olive oil, sea salt, and fresh cracked black pepper and throw them on the grill for a few minutes. Turn (without letting them fall thru the grill!)and cook a few minutes on the other side and they're heaven! I ordered 10 asparagus crowns and need to get them in the ground! I won't be able to harvest this year, but hopefully I'll get a few spears next year, then the year after that I can go to town! I'm excited about this thread - I LOVE asparagus!! Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Apr 27, 09 at 17:21 I love asparagus too, but I don't know if I'll be cooking along. The 10th is our first anniversary, and Elery has to work that day, so I'm only assuming we'll be celebrating on the 9th. We'll see. Chase, that recipe looks delicious, how did I ever miss it? Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by stacy3 (My Page) on Mon, Apr 27, 09 at 18:40 annie, I was thinking the same thing! looks like a keeper recipe. Thanks Sharon. and OMG - one year ANNIE!!???????????? holy cow does time fly. So is this the thread where we should take a tally on "how" asparagus affects you???? Yes, it definitely makes my pee odiferous... o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Mon, Apr 27, 09 at 22:59 I missed that one from Weed too...saving it now for sure. My faves for asparagus has always been simple. Steaming, roasting, or on the grill. I will add that I/we love it with some Hollandaise so I will link to this simple recipe that I got from Sara years ago. When it comes to Hollandaise just give me a bowl and a spoon....LOL David Here is a link that might be useful: Blender Hollandaise o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Apr 27, 09 at 23:49 I will have company that weekend....but it's almost for surew e will be eating asparagus.....and if I have my way it will be quickly blackened on a griddle and topped with hollendaise. And perhaps an asparagus and provolone omelet in the morning. Linda C o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 7:47 A suggestion to all asparagus lovers. If you have a good, original asparagus recipe, keep it close to the vest (don't pubicise it here or elsewhere on the web). There's a contest currently for asparagus. Part of the prize is that your recipe will be sent to the White House chef, and there are other prize involved, too. Good luck!!! Here is a link that might be useful: Asparagus recipe contest o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 8:44 Geez, I guess we'll all have to copyright our original recipes. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 9:26 Recipes cannot be copyrighted--which is why, if you have one that could possibly be worth several hundred$$$ up to one million$$$, it's a good idea to keep it confidential, until you're done using it. Hey, you don't have to agree with me at all. I--and many others--find recipe contesting a fun and lucrative hobby, I happened to know there is currently an opportunity for some to win a little something from their asparagus recipes, and offered to share that. Feel free to ignore my post if it makes you happy. I was just trying to help and to share a fun way to use one's creativity. and best of luck to any who decide to enter! wouldn't it be fantastic to have one's own recipe served to the president? And even better if it was the one recipe that changed his mind about asparagus!!!!! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Apr 28, 09 at 9:44 Yeah, we're back to veggies! I love asparagus. And I love parmesan cheese. I don't know if we need to go further than Chase's recipe! I did a recipe from Giada a while back for DH for his birthday, which he really enjoyed. Here it is. Asparagus and Smoked Salmon Bundles Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 10 min Level: Easy Serves: 4 to 6 side servings 1 bunch asparagus, ends trimmed (about 20 spears) 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. 2008 Scripps Networks, LLC. All Rights Reserved Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Apr 28, 09 at 10:01 Okay - now don't shoot me..... but I have eaten so much asparagus already this spring I AM SICK OF IT! LOLOLOL! And I am NOT posting any recipes until after the contest. Alexa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 14:39 Azzalea, I'm sorry if I sounded like I don't care or thought you shouldn't bring it up. I do and am glad you did. I totally understand. I taught cooking online for AOL for a number of years and all the recipes I used were my original recipes so this came up at various times. That's one reason I choose not to enter contests, because I don't want anyone else having the rights to my recipes. Just personal preference. I'm glad you and others do it and can get some money from it. That's cool. Plus a lot of us get some great recipes from such contests. Maybe you or one of us will win the $1,000 and get their recipe to feed the President. Good luck! Alexa, lol, you lucky girl. I tend to eat it till it's coming out my ears too when it gets in season around here. And yes, just to be safe, I might wait to post actual recipes till after the contest. ;-] o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Tue, Apr 28, 09 at 16:39 Can't join you on the 9th but here's an easy one I've just got to try : Diane's Home Cookin Chapter: For 2 Asparagus Souffle ================= Reminisce Magazine -Patricia Patton, Jal, New Mexico SERVINGS: 2 Ingredients: 1 package (8 ounce) frozen cut asparagus, thawed and well drained 1/3 cup finely shredded cheddar cheese 1/3 cup mayonnaise 1/4 cup chopped onion 1 egg white . Directions: In a large bowl, combine the asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 2 servings. Here is a link that might be useful: Asparagus Souffle o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Apr 28, 09 at 18:48 I just received a gift of a big hunk of Piave cheese and will definitely use some for Weed's recipe. I have been wanting to try an asparagus and blood orange salad from one of my cookbooks but forget which one. I'll post it when I get a chance to find it. We like asparagus and are just starting to get it locally the last week or two. That's one vegetable that is so good steamed in the microwave. I haven't steamed it in a pot of water for years. Here's where the Easter eggs that don't turn out that great go: EGG AND ASPARAGUS BRUNCH DISH 1 pound fresh asparagus, trimmed 1/2 lb. sliced mushrooms 3/4 cup butter or margarine 1/4 cup finely minced onion 3/4 cup flour 1 tsp. dry mustard 4 cups milk 1 can (14 ½ oz.) chicken broth 1 pound cubed fully cooked ham 1 cup (4 ounces) shredded cheddar cheese 8 hard-cooked eggs, quartered 1/2 tsp. salt 1/8 tsp. cayenne pepper 1/4 tsp. crumbled dried tarragon (optional) 10-12 biscuits, warmed Cut asparagus into 1/2 inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in saucepan over medium-low heat and add onion and mushrooms. Cook, stirring occasionally, until onion is soft but not brown. Stir in flour and mustard until smooth. Add milk and broth; bring to a boil. Cook and stir for two minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne, tarragon and asparagus; heat through. Serve over biscuits. Serves 10-12 Note: can also be served in toast cups or over rice or noodles. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Wed, Apr 29, 09 at 4:38 Asparagus season has also started here. I love asparagus, both white and green. I may even try and participate in this cookoff. The kids all like the white asparagus, but not the green. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, May 1, 09 at 11:30 I don't know if I will be able to participate in the exact date of the cookalong, but this dish is on my "to try" list and I will definately be making it sometime this spring. Risotto Marzolino from "La Cucina Ebraica" by Joyce Goldstein. "Marzo" is "March" so I'm already behind on making it! Serves 6 1 lb asparagus Juice of one lemon 3 large artichokes 6 cups vegetable broth 1/2 tsp. of saffron threads, chopped 2-3 TBLSP of butter 1 small onion, chopped 2 cups Aborio rice 1 cup heavy cream 1/2 cup grated Parmesean cheese Cut away all the tough ends from the asparagus, leaving only the tips and tender parts. (Unless you have an asparagus peeler Annie!). Blanch in salted boiling water for 5 minutes, then refresh in cold water. Drain, pat dry and cut into 1 1/2 inch pieces and set aside. Have ready a large bowl of water to which you have added the lemon juice. Working with one artichoke at a time, cut off the stem flush to the bottoms. Remove all the leaves and cut the tender heart in half lengthwise. Cut away the choke, then slice the halves lengthwise into 1/4 inch slices. Drop into the lemon water. When all the artichokes are trimmed, bring a saucepan of salted water to a boil. Drain the artichokes, add to the saucepan, and blanch for 2 min. Drain and set aside. LR's Notes: "Yeah right. Or buy a 10 oz box of Bird's Eye frozen artichoke hearts, thaw them out and cut them in half." Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Ladle one cup of the hot broth, place in a bowl, and add the saffron; set aside. Melt the butter in a large, deep saute pan over medium heat. Add the onion and saute until softened, 5-8 min. Add the rice and stir until opaque, about 3 min. Add a ladleful of the simmering broth and stir for 3-4 min. until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next. For the final cup, add the saffron and its broth along with the asparagus and artichokes. Stir until the broth is absorbed and the rice kernels are al dente at the center and creamy on the outside, 18-20 min. total. Stir in the cream and Parmesean cheese and heat through, about 2 minutes. Remove from the heat and transfer to a warmed serving dish. Serve immediately. I'll probably use something other than heavy cream, and less Parmesean. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 1, 09 at 13:26 I'll be participating in this one as Wolf has asparagus feasts in his German heritage. But I'll be making something quite retro with my asparagus! And it will probably be on Saturday or Sunday next week. :-) till then..... SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, May 1, 09 at 14:56 LOL, LR, no peeling asparagus for me! You could borrow my peeler, if you want. (grin) I have a jar of white asparagus Peppi sent home with me because I've only had white asparagus once, I got it at the local grocery and never saw it again. So, although I won't be cooking on Saturday, I'll be going out to dinner with Elery for our first anniversary (which is actually on Sunday, but he has to work), I'm thinking maybe I'll do something on Sunday with that jar..... Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Fri, May 1, 09 at 15:45 Hey Folks -- I'm making this shaved (raw) asparagus salad tonight -- will report back and let you know how it is! Emily Here is a link that might be useful: Shaved asparagus salad with oranges and pecorino o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Fri, May 1, 09 at 22:50 If I can find decent asparagus, I'd love to play....try something new. We have a patch, but I don't get asparagus from it until June. We've found some nice (and cheap!) asparagus lately. I made a nice asp. risotto the other night. No recipe....arborio, chicken broth, white wine, shallots, garlic, a few mushrooms, parmesan, some truffle oil, cream and the asparagus. Also made this one...an old recipe from when we'd visit southern Idaho in the spring and walk the ditchbanks (before the subdivisions moved in). We'd wind up with bags and bags of wild asparagus....mmmmm.... * Exported from MasterCook * Christy's Asparagus Casserole Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c cooked asparagus -- cut in 2" pieces 3 eggs 1 tsp salt 1/4 tsp pepper 1 c milk 3/4 c cracker crumbs 1 c cheddar cheese -- cut in 1/4" cubes 3 tbsp butter -- optional Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir in asparagus. Pour into greased 1 1/2 qt. casserole. Melt butter and pour over top. Bake at 350F, uncovered, for 30 minutes or until set. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by amysrq (My Page) on Fri, May 1, 09 at 23:23 We like to sauce asparagus with mayonnaise thinned with orange juice. I also add all the zest of the orange into the sauce and a turn or two of white pepper. Always been one of my kiddo's favorites. Luckily, I can post this since it won't likely win any big prize at the White House! ;-) o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, May 2, 09 at 8:55 I made an asparagus and orange salad last night to serve with chicken. It was good but the orange flavors somewhat overwhelmed the asparagus. No exact recipe since I couldnt find the cookbook where I saw it but I did measure out the dressing ingredients as I made it. ORANGE AND ASPARAGUS SALAD 1 Tbs. chopped shallots 1 Tbs. basalmic vinegar ½ tsp. honey 1 tsp. dry sherry 1/4 cup orange juice (I used blood orange juice, which is why the shallots are purple) 2 Tbs. olive oil Put steamed and blanched asparagus and peeled and sectioned oranges in a bowl. Add dressing, toss, and chill. Just before serving sprinkle with salt, freshly ground black pepper, sliced orange zest and chopped fresh mint. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sat, May 2, 09 at 11:28 Hey folks -- I made the shaved raw asparagus salad last night and... Eh. The raw asparagus were delicious on their own, but the flavor is so mild that they got totally drowned out in the salad just by the addition of dressing. Oh well. It was a good excuse to buy some manchego cheese and eat some toasted hazelnuts. Emily o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, May 5, 09 at 10:28 We will be out on Saturday evening so made Weed's Parmsan Crusted Asparagus. I used Piave cheese instead of the Parmesan and less than listed in the recipe. It was great! Thanks for posting it. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 5, 09 at 10:49 Oh Ruthanna that looks SOOOOOO yummy!! An amazing picture, looks like I could just reach into the computer and grab a bite! I have all the ingredients of make asparagus pasta salad but zero energy, so I don't know if I will get it done this week. I have to be at a conference Thurs-Sat. and I've been sick for three weeks with a cough that just wears me out completely. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 5, 09 at 14:30 Ruthanna both your recipes look just great, especially the parmesano crusted one. I will have to make that for my DH as he is German and I think was born with asparagus growing between his toes. He loves it! I did a trial run today of an idea I had for asparagus pinwheels using frozen puff pastry. I really want to make them with crustless white bread, as my mother used to do when her bridge club was coming....I was just small then. She would clean the house furiously, have her hair in pincurls all day, have tiny guest towels in the bathroom (don't you dare wipe your hands on them) and fill the fridge with every type of party sandwich, rollups, pinwheels and checkerboards using asparagus, cream cheese, devilled egg, red pimientos, pickles and then cover the trays of mini sandwiches with waxed paper topped with damp teatowels folded around. So far I haven't found any long, square sandwich loaves that are unsliced but I will keep trying. Just in case this is my final entry....the puff pastry pinwheels were done using frozen pastry cut into long rectangles, a little wider than the length of the asparagus spears ( I used bottled asparagus because I wasn't sure if fresh would be tender enough for this), spread the pastry lightly with cream cheese, very thin slices of york ham and three asparagus spears. (Next time I will add some chopped caramelized onion as well.) Rolled up, sliced and sprinkled with paprika, they went on a floured tray in the toaster oven at 375F for about 20 minutes. Perfect for appetizers! I may still be back here with the party bread rollups/pinwheels this weekend if I find the bread. These are about 2 1/2" across (6.5 cm). SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Wed, May 6, 09 at 18:15 My asparagus with shrimps. Desert is mango with mint sauce. dcarch Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Thu, May 7, 09 at 2:56 That looks fantastic, dcarch! Is that red asparagus??? I have seen white and green, but never red. Got any recipes? The shrimp look to die for, too. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, May 7, 09 at 9:43 I was trying to figure out what the red is, too. Ruthanna, both your dishes look so good! I might try the salad one, since I'm needing (not wanting to) cut back on the amount of cheese I'm eating. I won't be participating until Sunday. Sharon, the image of your husband with asparagus toes tickles me! DH made a very good asparagus dish for me a few years ago I just remembered about. It had boiled eggs with it, too, but no ham. If I can find the recipe, I'll see if it's similar to yours, Ruthanna. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Thu, May 7, 09 at 15:05 "I was trying to figure out what the red is, too. ------" I will give you the secrete in another thread, because the same technique can be used in many other preparations, not just asparagus. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 8, 09 at 13:25 Dcarch...that red asparagus is definitely interesting. I know I've accidentally coloured vegetables with beetjuice when in a salad but asparagus is quite pretty. Well I won't be making those bread asparagus rollups for this challenge since I mentioned to my husband that I saw a large package of white frozen asparagus in the German supermarket, and how would he like a typical German asparagus dinner. He was all smiles so I guess that was my answer. I went down there today and picked up enough for two meals. Fresh white asparagus is out of the question here as it is brought down from somewhere far away, is stale and very expensive. So although the frozen is also expensive, I wanted to buy it just once this season. One of the typical ways to serve it in Germany is to have it cooked together with boiled potatoes, hard cooked egg and slices of york ham and served with hollandaise sauce and/or a large bowl of melted butter. Since it was very late when I got home from my gym class and then the supermarket I didn't try to make a hollandaise sauce, but bought one ready made. Hubby was delighted with the dinner. We ate outside on the patio beside the flowers and birds. And had berries and ice cream for dessert. SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, May 9, 09 at 21:30 My Cookalong Dinner.... I used the recipe from Weed that Chase posted. Made one change, instead of Parmesan cheese I used asiago. The asparagus was local...first of the season here. Beef Stroganoff with Asiago Crusted Asparagus Photobucket Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:19 Ha - I was going to post the parmesan crusted asp. recipe, and Chase beat me to it :) It really is delish. Here is one I sort of made up - pretty yummy if I do say so myself! Here is a pic. Not the greatest photo, sorry. Shrimp, Tomato & Asparagus Risotto 3/4 cup finely chopped yellow onion/shallot mix 4 Tbl. butter 2 cups risotto Dry vermouth (or white wine) - about 1/2 cup or so - I just sloshed it in directly from the bottle :) 1 can Muir Glen fire roasted diced tomatoes (any diced tomato will do, but get the best brand you can) 1/4 cup chopped fresh basil, or to taste 6 cups chicken stock, + more if needed 1 1/2# 21/25 shrimp, cut in half crosswise 1 bunch asparagus, use about the first 3" cut in small lengths + a bit of butter. salt and pepper to taste Parmesan for the table Prep: >Dice shallots & onions >Finely chop basil >Cook shrimp in simmering water with a little Old Bay seasoning until just done, about 2 - 3 min. Rinse with cold water to arrest cooking. >Steam asparagus until just done, rinse with cold water to arrest cooking. Put back in a saute pan with 1 tsp butter, don't heat them up until the very end. Make risotto: >Saute the onion/shallot mixture in the butter until wilted and starting to color. >Add the risotto and cook briefly to coat well >Add the dry vermouth or white wine and cook until absorbed >Add the tomatoes and cook until liquid from tomatoes is absorbed >Add the chicken stock, 1/2 cup - 1 cup at a time, cooking to absorb liquid. *Reserve 3/4 cup stock for later* >When risotto is the proper tenderness, take pot off the heat, cover very loosely. ~~ Take a 20 minute break, have a cocktail with your guests, serve your salad, or whatever you had planned to do before dinner :) ~~ Just before serving return pot to heat, add the basil, cooked shrimp and the remaining chicken stock. You don't have to get all this liquid to absorb, makes it creamier if you don't. Correct seasonings. Heat up the asparagus in the other pan. Portion the risotto onto serving plates and sprinkle asparagus on top. Serve with a bowl of freshly shaved parmesan at the table. I know most people would cook the raw shrimp in the risotto, but I just don't like to do that. It either ends up tasting too shrimpy, or I overcook the shrimp. o ////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:27 A quickie: This is an appetizer that the Chef did at work. Simply a cooked shrimp, steamed asparagus tip, and a bit of lemon crème fraîche. He did a lot of different things, and the presentation was fabulous: o /////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:40 Yeah, three posts in a row. I see that tonight was the night for cooking/having the asparagus. If it counts at all, I had to work today and into the early evening. I was on my way out, and the GM was in the restaurant with his wife having dinner. They invited me to sit down, and shared their food. Beef tenderloin, Kobe beef meatloaf, and.... grilled asparagus! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, May 10, 09 at 10:37 Weed, I want to work where you work! I'm going to do my aparagus tonight. I haven't made up my mind yet what I'm going to do, though. These all look so tempting. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, May 10, 09 at 13:10 What a great treasure chest of asparagus ideas and recipes! I think I'm asparagussed out for a while. I forgot to post this one, which is good for using up aspragus that's a little past its prime. ASPARAGUS PANCAKES makes 20 (2 inch) pancakes 1/2 lb. trimmed fresh asparagus, cut into 1-inch length 2 large eggs 1/4 cup freshly grated Parmesan cheese 2 tsp. fresh lemon juice 1/2 tsp. salt 1/8 tsp. black pepper 3 Tbs. flour 1 Tbs. melted butter Hollandaise sauce (optional) Cook the asparagus in salted water to cover just until tender, 2 to 3 minute (I microwave it). Drain and let cool to room temperature. Finely chop in a food processor or with a knife. In medium bowl, whisk the eggs until thoroughly mixed. Whisk in the cheese, lemon juice, salt and pepper. Add the asparagus and flour and stir until evenly blended. Preheat a large heavy skillet or griddle over moderate heat. Brush very lightly with a little of the melted butter. Using 1 tablespoon of the batter for each pancake, spoon the batter onto the hot surface and cook until the edges become dry and dull and the underside golden brown, 1 to 2 minutes. Turn with a spatula and cook for 1 to 2 minutes longer. Transfer to a hot platter and repeat with the remaining batter and melted butter. Serve topped with a little dollop of Hollandaise sauce, if desired. Notes: Herbs like tarragon or marjoram can be added to the batter. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, May 10, 09 at 18:06 Nice collection of asparagus recipes here. I'm open to suggestions on how this is working...it was unfortunate that the cookalong was on a Mother's Day weekend. The next one would be on Memorial Day weekend, which is bad for many..including me. I've been noticing that the posts are usually during the first week and I wonder if just doing recipes and no cookalong would be better???? We could change this to just a weekly ingredient challenge. Please add your thoughts... Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, May 10, 09 at 19:07 Nancy, other than the ginger challenge, every single cookalong has been a bad date for me. And as summer gets closer, it will get worse. Although I loved the idea, I think that it is just too often, and people will stop posting. Maybe post ideas and recipes for a one month, and then a one or two week period in which to do the cookalong instead of a specific weekend. Just an idea. Sherry o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sun, May 10, 09 at 19:12 Why not leave it open? You can cook or not on "the date", nobody will get in trouble :) I think these threads are excellent for building up our recipe files! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ssommerville (My Page) on Sun, May 10, 09 at 20:43 I would love the recipes and no cook along as it works better for me. Weekends we usually go out so it's hard to cook. Or you could let people do either or. Those that are able to cook can, and those that just want to post recipes can. Thatway it works for everyone. Shelley S. By the way, I loved the idea of this and am really enjoying all the recipes that are being posted! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Sun, May 10, 09 at 21:13 I think it's working pretty good. I'd say have the cookalong anytime during the two weeks that someone wants to do it. Also I agree about having people come back and post whenever they get around to cooking or if a new recipe comes up. Even when/if the threads get to page 3 or 4 they'll be easy to track down since you have the links on each one to the one before. I'd say encourage people to just post recipes if they want but also to make a dinner with the ingredient.... some time. I think this way if you want to make asparagus but know you won't get to it for a few weeks you can still just come back and post on the thread. That way it keeps the recipes and ingredients together. Same goes if you come across a new recipe for the ingredient you can track down the thread and post it. BTw, I still think 2 weeks is a good time before we change ingredient. With summer coming up and most of us being gardeners things will be hit and miss but I sure am enjoying it and hope we continue. That's my opinion anyway... says Coconut who has Christy home for a four day extended weekend so we can work in yard and didn't get asparagus bought until today and won't cook until tomorrow. Btw, I'm making her eggs benedict for a brunch before we hit the yard. Since it's so rich I usually only make it at Easter with the leftover ham. I didn't make it this year but put the ham away to do it. Love asparagus on eggs benedict. I like to make my hollandaise by hand. Like it a bit thick. Thanks for your efforts Nancy and for keeping up and trying to figure out the best way to make this work. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 0:01 Good ideas... keep adding your thoughts. I have to work tomorrow (Mon) so I may not be able to get back to this until evening. Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 0:46 It has seemed like all the recent cookathons or cookalongs have been on holidays. I like the idea of people being able to post or do their thing whenever it's convenient for them during the 2 weeks, or whatever time span is given. I work on Saturdays, which makes it more difficult for me to do a Saturday dinner, but Sundays work for me usually. So, I'm just now posting about my asaragus dinner. (Actually, I made the dinner, DH photographed it, and we ate it, then got involved in watching the television. It was late before I remembered about posting, so I'm probably after the deadline.) I did a modified version of James Beard's Pasta Primavera. In spite of this cookathon's ingredient being asparagus, I found myself pulling up all that was left of my sugar snap pea plants, and harvesting all I could from them, as they were dying from the rain, humidity and beginning of the hot season. So, I thought I'd do some version of pasta with peas and asparagus. Well, in the cute and wonderful cookbook I found at Half Price Books, called Beard on Pasta, I found that his Pasta Primavera recipe called for asparagus and peas, along with mushrooms and tiny new beans. He's not clear on what exactly tiny new beans means, so I left the beans out of the recipe. DH is not a fan of cream sauce on pasta, so I left out the cream, and subbed wine. Not the same, I know, but if you don't have cream, and do have wine, and DH doesn't like cream sauces, what are you to do? So, I'll type up his recipe, and note my changes/adaptations in parentheses. I'm including part of his introduction to the recipe. Pasta Primavera James Beard Beard On Pasta Copyright 1983 "In Italian, Primavera means "spring," and a primavera sauce should be made with the first, tiny vegetables that pop out in the spring. ... I've suggested a springtime combination that would be just delicious. Just don't be formal about it. Use what you have in the garden or in the refrigerator. ..." 1/2 cup fresh peas 1/2 cup tiny, new beans (I omitted them, because I wasn't sure what that means - Green Beans? Cannolli Beans? Black beans? In any case, I didn't have any tiny new beans.) 1/2 cup sliced stalks thin asparagus 1/2 cup sliced mushrooms (I used portabella, cause that's what I had.) 4 tablespoons butter (I used 3 tablespoons butter, and 1 glug of olive oil, which is decadent for me, as I usually only use olive oil, but it's Mother's Day.) 1 cup light cream, warmed (I omitted this, as explained above - I subbed white wine, because I had it.) Lots of freshly ground black pepper (I also used white pepper on my serving, as I really like the flavor with pasta.) 1 pound angel hair, linguine, or even orzo (I used whole wheat thin spaghetti) Grated Parmesan cheese (Since I didn't use cream, and because I just love garlic, I did add a clove of garlic at the beginning. I melted the butter, and just before adding the mushrooms, I added 1 clove of garlic. Lightly cook the peas, beans, asparagus, and mushrooms in the butter until everything is crisply tender. Add the cream and pepper and cook down briefly. Cook the pasta, drain it, and toss with the sauce. Sprinkle with lots of grated Parmesan cheese. (I used lots and lots and lots of parmesan cheese - again, it's Mother's Day.) Even though I didn't follow the recipe exactly, it turned out quite tasty. I am curious as to how it would taste if made exactly as written, but I get the impression that Beard doesn't expect his readers to follow the recipe exactly. Here's a picture. Sorry it's so yellow. We haven't figured out how to get the yellow out of the pictures and DH hates to use the flash. We have a long way to go before we catch up to the skills of Ann and Sharon. Pasta Primavera variation Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 3:49 I'm okay with posting and cooking during a two or three week period as it keeps the time span compact. If we spread it out over a longer period it may just be forgotten. We already have a place to put recipes....it's The Recipe Forum... and previous attempts at keeping recipe threads here on The Cooking Forum have failed. They were okay for a couple of weeks but once they start sliding over to pages three and four they are out of sight, out of mind. I'm happy with the two week period but I don't have to go to work every day or care for a young family so I can understand how others who have a full schedule find it unworkable. So if we change the challenge to once every three weeks that's okay with me. It's always nice if we can prepare the recipes and give our results rather than just posting recipes, as that didn't last for long on previous occasions when we tried it. It was alright for a while but after a month or so was forgotten about and ended up on the back pages. SharonCb o RE: cookalong --#8 -- asparagus/////// clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 4:00 Sally2....sorry I didn't comment on your dish. The combo of pasta and fresh green vegetables is one of my favourite dishes! I'm sure yours was delicious. I especially like the flavour of fresh peas with pasta and with cream and parmesano it must be over the top! If you want to get the yellow out of your indoor photos when not using flash (never use flash on food)...check your WB....white balance setting. You will find it on one of your camera menus. If you are taking the photo under an incandescent bulb...switch to that setting....it's an icon of a little light bulb. There is also a setting for different types of fluorescent lights. If you have a chance to reset the ISO setting on the camera (light sensitivity setting) raise it up to about 400+ or more if taking pics in the evening under a lamp. But the WB setting is the clue to getting the yellow out of indoor pics using artificial light (not daylight). Good luck! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, May 11, 09 at 7:18 I have had a grand time with the Cookalong threads, although I interpreted it differently to fit with my schedule. To me, it was more of a two week "Iron Chef" challenge showcasing one ingredient and incorporating it into my menus any time during the period. I tried to use it in some new ways, either the posted recipes or ones I'd seen in cookbooks and had wanted to try sometime and report back on some of the results. DH really enjoyed it and asked last night when we'd find out the next Star Ingredient (what I call it at home). I have found the threads a good source of inspiration for making our meals more interesting. Thank you, Nancy, and all who posted on them. I thought two weeks was an ideal time period to be able to work the ingredient into a meal or two. Maybe it would be better to drop the cooking on a specific date part and make it anytime during the two weeks. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 11:41 I've really enjoyed the cookalongs, although I can rarely participate on the "correct" days. I'm like ruthanna, I enjoy the recipes and try them when I can, either within the two week period or whenever I can. I did carrot the week after and I'm still working on lemon! Why not loosen it up and say you can cook and post anytime within the two week period and then move on to a new ingredient, realizing of course that folks can still post to the old topic afterwards. I really like "cooking along" with other folks out there. That's one of the big pluses about CF for me, since I am single and can rarely share my cooking with a "real" person. I loved hearing how different people in different regions of the country did their meals. BTW, I finally got my asparagus pasta salad done. It is OK, but it had a few issues. I mixed short grain saffron rice with orzo and I think it would be better just done with plain pasta. I can't quite understand it myself, but I just don't like cold rice salads, even though the arborio with saffron was so yummy LOOKING and didn't taste bad either. It is a texture thing with me, for some reason rice (which is my favortie food) just doesn't seem right to me when it's cold. I keep trying to like it but I just don't. Then, when I went to add the olives, I see I have bought "jalepeno" black olive slices. Didn't see that in the store when I put them in the cart. Never even heard of them before. Well, the can was opened and that was all I had so I just dumped them in and fished out a few red jalepenos. Still, the hotness, although not overpowering, was a distraction from the other delicate flavors of the salad. I will make this again, but with fresh ingredients when I can get them. Asaparagus Pasta Salad One bunch asparagus, trimmed, then roasted (You can steam but I roasted just to be different.) Cut into 1 inch pieces. ~ 2/3 cup peas (I had to fish these out of a frozen pea-carrot mix which was all I had. Definately much better with fresh peas) 1 1/4 cups dry orzo (cook as you would any pasta, but don't drain in a colander with large holes, ask me how I know!) 1 small jar marinated artichoke hearts, chopped 1 small jar black olives (1/3 - 1/2 cup kalamatta would be great but I can't afford them anymore) 1/4 - 1/3 cup parmesean cheese Olive oil and lemon juice to taste as a dressing Penzey's "pasta salad sprinkle" seasoning or any italian seasoning mix, to taste Fresh parsley if you have it. Scallions or red onion to taste (A little bit goes a long way with me, so maybe 3 scallions or 1/4 cup chopped red onion) Can add rehydrated dried tomatoes and some celery or red or green pepper if you need more color or crunch. Can also add julienned carrots. Even some marinated mushrooms would be good if you used fresh asparagus and fresh peas. Kinda like sally's dish's flavors only cold. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 11:58 Lpink, I've thought about having the leftovers as a salad. I've done that with other pasta dishes originally served warm. Thanks, Sharon. I couldn't find that setting on my camera, but DH did. We'll use it next time. By the way, I always find your photography to be exceptional! Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 12:48 I also like the idea of cooking a dish any time within a two week period or so, weekends are just bad for me with it being spring and the farm needing all my spare time then, plus Elery is usually only here on weekends and he usually has something in mind to cook too. LP, that looks really good, and Elery really likes artichokes and olives, he'd love it. He'd love Sally's too, and the first Michigan asparagus is on sale right now at my local grocery for $1.29 a pound. I wonder how that canned white asparagus in my pantry would be in the salad, even though it wouldn't be so nice and colorful... My favorite way to eat aspargus, though, is just oven roasted with a bit of coarse salt. Mmmmm. Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 14:34 Annie if you used the white asparagus, you could make the salad with colored pasta! I think the key is to have more crunchy than mushy ingredients. Like if you use canned asparagus, then use fresh lightly steamed peas, frozen artichoke hearts instead of marinated, and add carrots or green pepper for more crunch. On the other hand, if you use fresh asparagus and peas, then use marinated mushrooms and artichokes. You could also use lightly steamed fresh green beans instead of asparagus I think. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 15:44 Thanks, LP, I think you're right, cooked asparagus and cooked pasta might be a lot of "soft" ingredients. Ah well, maybe we'll have eggs benedict with asparagus! Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 21:02 I like the suggestions for changing a little...good ideas. I'll set up the new thread with the changes. BUT....first... need to draw a name......it is.... lpinkmountain!!!! lp.... what's the next star ingredient going to be? Just post it on here and I'll set up the new thread. Thanks! Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 7:55 White asparagus omelet, with onions, mushrooms, and topped with crushed potato chips and tomato powder. dcarch Photobucket Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, May 12, 09 at 9:33 Dcarch, what can I say but "wow!" Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 12, 09 at 10:41 DC, that's not food, that's art!! OK, new ingredient is RICE, my favorite food. In all it's forms, rice flour, rice milk, cream of rice cereal, brown, red, white, jasmine, basmati, aborio, short grain, long grain, puffed, rice crackers and cakes, rice paper . . . be still my heart. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 12, 09 at 10:56 Lpink.....Rice was also what I was going to choose if one day my turn comes up to name the ingredient LOL. Okay rice it is....think I'll have to do a Spanish recipe this time! Dcarch ...white asparagus is our favourite too! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, May 12, 09 at 12:31 Good Grief DCArch!! Wow.... just .. Wow... You certainly know how to put an exclamation point on a great session of really good recipes. Thanks ya'll for playing along. I sure got my monies worth by choosing asparagus. I know it was a bit difficult since it's such a great thing to eat in the most simple ways, but ya'll came up with some great alternatives to my favorite just plain steamed with lots of butter and a little lemon juice. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, May 12, 09 at 19:09 Here's the link to #9-----Rice! Here is a link that might be useful: Cookalong # 9 --- Rice o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 21:18 I am not done yet with asparagus. :-) Thin asparagus, cheese and turkey Spam. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:52 Here ya go.

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

Cookalong #43 ------ CABBAGE! Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:08 As Annie wrote on choosing cabbage..... "Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sautéed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss." Everyone is encouraged to share their T+T recipes...I'm just sure some are holding out! There are a couple of recipes I'm on the watch for, they've been posted before but I lost them and they were winners for me.. This Cookalong will run until March 26, 2012. Nancy Here is a link that might be useful: Cookalong # 42 -------- PORK Follow-Up Postings: o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Mon, Mar 12, 12 at 20:13 Cabbage, the long distance food. You cook it for a day, smell it for a mile, and burp it for a week.... :-) Colcannon A traditional Irish dish consisting of cabbage (or kale) and potatoes is a traditional Halloween dish, but it goes well with corned beef. It's also something different to make with some leftover mashed potatoes. Traditional Fried Colcannon 1 bowl of mashed potatoes 1 bowl cooked cabbage or curly kale, chopped 1 onion 2 T. drippings per pound vegetables Sea salt and freshly ground black pepper to taste Milk if necessary Combine the mashed potatoes and cabbage or kale. Mix well. Peel and chop the onion. Melt a little of the drippings in a large, heavy frying pan or griddle and cook the onion in it. Remove and mix with the potato and cabbage. Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the drippings to the hot pan and when very hot, turn the potato and cabbage into the pan and spread out. Fry until golden, then roughly cut it and continue frying until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring. --------------------------------- My favorite Colcannon recipe: 1 pound all-purpose potatoes, peeled 1 pound green cabbage, shredded (4 cups) 1 large onion, chopped (1 cup) (I generally use 1/2 c.) 1/4 c. skim or low-fat milk 1 T. butter or margarine 3 oz. sharp Cheddar (or other hard cheese), coarsely grated, divided Freshly ground black pepper to taste Salt, if desired, to taste (I never need more salt.) 1. Boil the potatoes in lightly salted water until they are tender but not mushy. Drain them, RESERVING the cooking liquid, and set them aside to cool somewhat. 2. Using the potato water (you may need to add more water and bring it back to a boil), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside. 3. Place potatoes in a bowl, add the milk and butter and mash until they are smooth. 4. Add the reserved boiled cabbage and onion to the potato mixture. 5. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt, if desired, and transfer it to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top. 6. Before serving the colcannon, heat it through in a moderately hot oven (the temperature is not critical -- it can be between 350-425-degrees F, depending on what else you are using the oven for). Let the cheese on top brown slightly. ------------------------------------------ I got this recipe when I took a class on Irish Cookery. Calico Salad 1-1/2 c. finely shredded red cabbage 1-1/2 c. finely shredded green cabbage 2-T. to 1/4 c. minced onion (I also use fresh chives instead of onion.) Mix together. Dressing: 1/4 c. salad dressing (Miracle Whip or Mayo) 1/2 T. vinegar 1 T. sugar dash of salt 1/4 t. celery seed Mix together and add to the vegetables and mix well. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Mon, Mar 12, 12 at 20:15 Oooh, what a great one! I recently discovered that cooked purple cabbage, when sprinkled with lime juice, turns the most amazing neon pink around the edges. I am hoping to see some recipes in the acidulated/pickled/fermented category. I think sour cabbage is so delicious. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Mar 13, 12 at 9:22 My new all time favorite way to cook cabbage is to slice the head into about 1 inch slices/pieces, place on baking sheet, drizzle with olive oil, salt and pepper, roast at about 425 for about 20-30 minutes until lightly brown on edges. So good. This method is really really good with fresh from the garden cabbage. Store bought will work but just doesn't taste the same. Cabbage in my garden this year for the first time! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Mar 13, 12 at 9:37 I have some cabbage that's just about prime to pick. I'm excited about this cookalong. I don't have a recipe yet, but I'll do some research. Otherwise, just steamed and served with butter and a bit of pepper vinegar, or the vinegar of your choice, is great. Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 13, 12 at 9:43 Perfect timing, Annie. Because of St. Patrick's Day, cabbage should be at loss leader prices in the stores this week. My repertoire of cabbage recipes has increased since the advent of microwave ovens, which are great for steaming or parcooking it quickly without that cooked cabbage odor permeating the house. Here's a good winter cabbage soup that doesn't take long to make, once the knife work is completed. SAUSAGE CABBAGE SOUP 1 medium onion, chopped 1 Tbsp. vegetable oil 1 Tbsp. butter or margarine 2 medium carrots, halved and thinly sliced 1 celery rib, thinly sliced 1/2 tsp. caraway seeds 2 cups chicken or ham broth 1 cup water 2 cups chopped cabbage 1/2 pound fully cooked smoked kielbasa, quartered and cut into 1/4 inch slices 1 can (14-1/2 ounces) diced tomatoes, undrained 1 Tbsp. brown sugar 1 can (15 ounces) white kidney beans, rinsed and drained 1 tsp. vinegar Salt and pepper to taste minced fresh parsley (optional) In a 3-qt. saucepan, saute onion and celery in oil and butter until almost tender. Add carrots, caraway seeds, broth, water, cabbage, sausage, tomatoes, and brown sugar; bring to a boil. Reduce heat; cover and simmer for 35-30 minutes or until vegetables are tender. Add beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings. Photobucket No real recipe for this one but I'll steam chopped cabbage in the microwave; then saute it with sliced mushrooms and leeks. When the veegetables are soft, I mix in some barley cooked in broth, marjoram and Old Bay (my two favorite cabbage seasonings). Photobucket o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 13, 12 at 9:48 We love cabbage. Love it steamed/boiled, and stir-fried. I like shredding cabbage, carrots and onions and saute it. I had some tetra-paks of apple juice and put some in, and it added a real nice flavour. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 13, 12 at 9:51 I forget to cook cabbage except for this time of the with corned beef or in the summer as slaw. I like cabbage steamed in a little water in a covered pan until it's just crisp tender, so the white parts still has a little crunch....about 20 minutes cooking time. Then a few dots of butter and a sprinkle of cider or malt vinegar. My favorite slaw is a marinates one. I used to make one with a creamy dressing too, but everyone likes the Fred Harvey one so well, I never make anything else. Fred Harvey Cole Slaw: Shred one medium head of cabbage and one small onion, cover with 1/2 cup of sugar. Bring to a boil 1 tsp sugar 1/2 Tablespoon salt 1/2 tsp dry mustard 1/2 tsp celery seed 1/2 c peanut oil 1/2 c cider vinegar. Pour over the cabbage and let stand at least 4 hours before eating. Keeps well in the refrigerator o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Tue, Mar 13, 12 at 10:05 Jessica - And a tiny pinch of baking soda will turn your purple cabbage blue! Just a TINY bit though or it'll turn aqua and taste like baking soda. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Tue, Mar 13, 12 at 10:39 Cool! Do I sprinkle it on the cabbage or put it in the cooking water? o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Tue, Mar 13, 12 at 11:02 Alrighty then! I've got both potatoes and cabbage on hand, so tonight is colcannon for dinner! I love cabbage, cooked or raw, in coleslaw, on fish tacos, in stir fries, but I love my mom's cooked cabbage wedges best. Don't know what she does to plain cooked cabbage, but mine is never as good as hers. When we were little girls, we didn't like for mom to put cabbage in vegetable soup, but now I love cabbage in soup. Teresa o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by islay_corbel (My Page) on Tue, Mar 13, 12 at 11:11 Bubble and squeak. It's made with left-over potatoes and cabbage fried together in a sort of rough cakey shape or blob depending on how it turns out. Fry it until it goes brown and crispy at the edges. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Tue, Mar 13, 12 at 11:19 After, if only because you wouldn't know how much to add up front. I can't emphasize enough that it only takes a tiny bit. To keep this Cookalong related, I highly recommend Ann_T's stuffed cabbage, both the Greek style with avgolemono sauce and the more traditional ones with pork and tomatoes. I'll let Ann (hopefully) repost those here, but I've linked a thread from 2008 when I first tried them. There are other recipes worth looking at there, too. Here is a link that might be useful: Cabbage Roll Thread o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Mar 13, 12 at 11:26 My favourtie cabbage roll recipe is Craftyrn's. I make a ton of them every Fall when the cabbage is dirt cheap. Cabbage Rolls - Dianes 2 Lb lean chuck (or round), Ground 1 Lb lean pork, Ground 1 Lb veal, Ground 1 1/2 Cup long grain rice, Cooked 2 head of cabbage 1 Large onion, chopped 2 egg, beaten salt & pepper 2 -3 garlic, minced 1 TBSP horseradish, Ground 1 Can condensed tomato soup 2 Tbl brown sugar 2 TBSp vinegar 2 Cups good beef broth 2 TBSP Worcestershire 4 Cups Tomato Sauce Remove the core from the cabbage, place "core" hole down in large pot 1/4 filled with water & steam for 15-20 min. Remove head of cabbage , CAREFULLY peel down leaves by placing head core hole up and doing one leaf at a time. Mix ground meats, egg, onion, rice ,salt ,pepper, garlic and horseradish. Scoop out 1/2 -3/4 c of mixture and GENTLY pat into oval- place oval on thickest part of cabbage leaf-roll once then tuck edges over roll part & continue to roll up in leaf- Place all rolls into heavy pan that is lined with a few cabbage leaves-layer up rolls as needed- Mix undiluted soup, beef broth, br sugar & vinegar-pour over rolls-cover & bake in 350 oven 2 -2 1/2 hrs. o ((( Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Mar 13, 12 at 11:37 I'm going to assume sauerkraut classifies as cabbage! This dish is awesome and can be adjusted to feed from 4 to 100 and 4! Leave out what meats you want to or sub other sausages. It's very flexible. I serve with perogies and sour cream but boiled parsley mini potatoes works too. Choucroute Ingredients 1 3/4 pounds smoked meaty ham hocks 1 pound fully cooked bratwurst 4 smoked pork chops 2 large onions, chopped 1teaspoon juniper berries (optional) (I used 1/4 cup gin but it can be omitted totally) 1 teaspoon whole black peppercorns 3 bay leaves 3 tart apples, unpeeled, cored, cut into 1-inch pieces 2 2-pound jars sauerkraut, squeezed dry 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces 1 pound fully cooked knockwurst 2 cups Alsatian Pinot Blanc or other dry white wine Assorted mustards Prepared white horseradish Preparation Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours Preheat oven to 350�F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Saut� until bacon is crisp and bratwurst is brown, about 10 minutes. Add onions, spices and bay leaves to same pot. Saut� until onions are tender, about 5 minutes. Add apples; saut� 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours. Arrange sauerkraut and meats on platter. Serve with mustards and horseradish. NOTE: You can save a bunch of time by using a crockpot. Simply chop onion and apple and dumped everything in the crockpot on high for two hours, low for two hours......low for 6 hours would work too. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 13, 12 at 13:47 I made this a few weeks ago. It was quite good, but made a lot. I didn't bother with the mace. Cabbage and Leeks in Cream Sauce (Slow Cooker Cafe) 1/2 head cabbage, coarsely chopped 3 large leeks, sliced 1 large garlic clove, minced 2 tablespoons sherry or dry white wine 2 tablespoons water 1 tablespoon butter 2 tablespoons butter 2 tablespoons flour 3/4 to 1 cup half and half or milk 1/4 teaspoon mace, or nutmeg salt and pepper, to taste Put cabbage and leeks in crock pot. Add minced garlic, sherry and water (or use 1/4 cup of chicken broth). Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours. Melt butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture. Serves 4 as a side dish o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 13, 12 at 14:07 Oh yum, I want to make that charcroute and the creamed cabbage and leeks and some cabbage rolls and, well, all of it. Cabbage is on sale this week for 19 cents a pound. I'm going to get a couple of heads now! Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by noinwi (My Page) on Tue, Mar 13, 12 at 14:42 Not a contribution, but a question. Other than coleslaw, I never cared for cabbage, but back in the 70s the canteen for my workplace served a cabbage dish that I loved. It was sort of pink so I'm thinking it was red cabbage. It was sweet/sour with kielbasa-type sausage slices. Does anybody know what it is, or have a recipe? TIA o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 13, 12 at 14:48 Lots of great-sounding recipes already on this thread. I am anxiously awaiting the end of income tax season to try them and ones from the other recent Cookalongs. Photobucket It's rare to walk into my house and not find a container of pepper cabbage in the fridge (pic above). I haven't made any for years because a local dairy store makes it exactly as we like it - grating cabbage, carrots and green peppers in an ancient machine that looks like an old wringer washer. The dressing is vinegar, sugar, salt and pepper. Sometimes I even eat some for breakfast. When I do make coleslaw, this is my recipe of choice. COLORFUL COLESLAW 1/2 cup vegetable oil 3/4 cup sugar 3/4 cup cider vinegar 3/4 tsp. celery seeds 2 tsp. dried mustard 1/2 tsp. salt 1/4 tsp. black pepper 1/2 head green cabbage, cut into thin shreds 1/2 head red cabbage, cut into thin shreds 1 carrot peeled and coarsely grated 1 small onion, peeled, halved and thinly sliced 1 green pepper, seeded and halved crosswise and thinly sliced 1 sweet red pepper, seeded and halved crosswise and thinly sliced Put red cabbage in a storage container in the refrigerator. Combine oil, sugar and vinegar in small nonaluminum saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 5 minutes and add celery seeds, mustard, salt and pepper. Remove from heat. Combine all remaining ingredients in a large bowl except for red cabbage. Pour dressing over vegetables and toss. Chill covered for at least four hours, or preferably overnight, stirring occasionally. Add red cabbage about an hour before serving. 12 servings. Note: You can add the red cabbage at the same time as the green but since the color will bleed out of it over time (no change in flavor), the presentation is prettier if you add it right before serving. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Tue, Mar 13, 12 at 15:14 noinwi - Probably started with something like this, whether homemade or store bought: o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ritaweeda (My Page) on Tue, Mar 13, 12 at 16:25 Here's one I posted before but I'll do it again. Smoked Sausage and Kale Ingredients: 2 pkgs. smoked sausage or Kielbasa, sliced into 2-inch pieces 6 large potatoes, cubed into large pieces, approx. 1/1/2 inches 1 large onion, sliced 2 cups baby carrots, whole 1 bunch kale or collards, washed and trimmed, or one small cabbage, cut into wedges 1 cup chicken stock 1 stick butter or olive oil salt, pepper to taste crushed red pepper flakes to taste (optional) Directions: In dutch oven, on medium-high, heat butter or oil, add sausage and brown on all sides. Add onions, potatoes, carrots, stir about 1 minute. Add kale or cabbage, salt, pepper, red pepper, and chicken stock. Bring to a boil, stir until kale has wilted, then turn down heat to simmer, covered, cook about 2 hours. Or put in a 300 degree oven for about 2 hours. Don't forget to make cornbread! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 13, 12 at 17:25 German red cabbage cooked with cider vinegar is very popular here. I live in Mennonite country. It is a sweet and sour, and served with Schnitzel. It's delicious! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 13, 12 at 18:51 Sweet and sour red cabbage.... I have no recipe as such....because it's always mostly by taste. chop coarsely one smallish head of red cabbage Slice a large red onion thinly and quarter the slices. Put all into a non aluminum pan add ahout 3/4 cup brown sugar and 3/4 cup cider vinegar....or red wine vinegar. Simmer stirring often for about 45 minutes, taste and correct seasonings ( I usually want to add more vinegar) and add either sliced or chunked kielbasa or Dutch balogna or even brat wurst.....simmer another 20 to 30 minutes to cook the meat.... Yum! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Tue, Mar 13, 12 at 19:14 This is from Southern Living a hundred years ago. Who names something "Sausage Surprise." It's good in spite of the name. Sausage Surprise 2 lbs smoked sausage or kielbasa, cut into 1/2 - 3/4 inch slices 1 lg onion, cut into eighths 1 medium cabbage, cut into small chunks 1/2 cup water 1 lb carrots, cut into 1/2" slices 5 medium potatoes, peeled and cut into 3/4" cubes Brown sausage in a Dutch oven; remove and drain on paper towels. Drain off drippings, reserving 1 tablespoon in Dutch oven. Saute onion in reserved drippings 3 - 5 minutes; add sausage, cabbage, and water. Cover and cook over low heat 10 minutes. Stir in carrots and potatoes; cover and cook an additional 20 minutes or until the vegetables are tender. Serves 8. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by mabeldingeldine (My Page) on Tue, Mar 13, 12 at 19:17 Yum, these recipes sound so tasty, and this time of year cabbage is one of the few veggies readily available at the farmers market. Here's what we just enjoyed for dinner with corn and black bean tacos: Quick Jalapeno-Lime Cabbage Salad 1/3 c mayonnaise Juice from 1/2 lime or more 1/4 t cumin 1/8 t ground chipotle chile powder diced pickled jalapeno rings to taste 1/3 c chopped cilantro, leaves and stems Stir together and taste for heat. Toss with 3+/- cups thinly sliced cabbage. Great with tacos, especially fish tacos. I use home canned candied jalapenos and add more lime juice. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Mar 13, 12 at 19:21 Sharon, thanks for posting Craftyrn's recipe for the cabbage rolls, I lost that recipe somehow. Last time I made them I had to do it from memory. As much as I hate to use canned soup, there is a flavor there that is just what I like. I also misplaced a recipe for a creamy coleslaw that I liked, I'll keep a watch to see if it gets posted. There are already some really great recipes here. I have to look at my recipes and see if there are any favorites that need to be on here, but it seems like my favorites are all originally from here.... Nancy o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by noinwi (My Page) on Tue, Mar 13, 12 at 21:09 Thank you Linda...I will definitely have to try it! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Mar 13, 12 at 21:25 This is really good. It's Sharon CB's recipe. The comments are from her. BRAISED SWEET AND SOUR RED CABBAGE Serves 4 - 6 1 TBS olive oil 1 onion, sliced 1 large apple, cored and chopped 1 small red cabbage, quartered, cored and thinly shredded - (6 cups shredded) 1 full cup (9 fl oz) apple juice (250 ml) 3 TBS balsamic vinegar 1 TBS sugar substitute 1 teasp sea salt 1/2 teasp freshly ground black pepper 1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well. Add the apple juice, vinegar, sugar substitute and seasoning and stir. 2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Check seasoning and serve. Leftovers can be chilled for one day and reheated over a moderate heat. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook This is a really good, tangy side dish for those who love red cabbage! I halved the recipe for just the two of us but it was so good we nearly finished it all, so no problem with making too much. When finely shredded � with a mandolin - the cabbage measured exactly 3 cups (200 grams) for my halved version. I used one small apple and half an onion but didn�t reduce the olive oil. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Tue, Mar 13, 12 at 22:07 Grainlady, I made your favorite Colcannon recipe with the cheese for dinner tonight. It was really delicious! I cooked the cabbage and onions in the microwave and there was no smell of cooked cabbage in the house at all! Could not find you said to do this, but.....thank you! Teresa o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ritaweeda (My Page) on Wed, Mar 14, 12 at 8:29 Asian Slaw 3 to 4 cups shredded cabbage, Napa is the best 1 cup shredded carrots 1 small onion or 1 bunch scallions, sliced 1 small bell pepper, preferably red, sliced 1 cup snow peas 1 cup cooked brown rice Dressing: 1/2 cup seasoned rice vinegar 3 Tbls. soy sauce 2 Tbls. Asian chili sauce with garlic 2 Tbls. brown sugar 1 Tbls. finely sliced ginger 2 Tbls. peanut butter 1 tsp. sesame oil 1/4 cup peanut oil or you can use olive oil You can add any other crunchy vegetable you choose, also. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, Mar 14, 12 at 8:30 Teresa, thanks for reporting back on Grainlady's Colcannon. It looks really good!! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Wed, Mar 14, 12 at 12:26 Teresa- Glad you liked it. It's one of those recipes, once made, you can make it with almost any amount of potatoes/cabbage without having an exact amount and never use the recipe again. Great idea cooking the cabbage/onion in the microwave. ;-) -Grainlady ~~~~~~~~~~~~~~~~~~~~~~~ HIGH-CALCIUM CABBAGE BREAD 1/2 c. finely shredded red cabbage 1/2 c. finely shredded green cabbage (you can use all one color if you'd like) 1 t. lemon juice 1/2 c. plain yogurt 1/4 c. orange juice concentrate or 1/4 c. orange juice + 1 T. sugar 1/2 c. vegetable oil 1/4 c. nonfat dry milk powder 1 egg 1 c. whole wheat flour 3/4 c. all-purpose flour 1/4 c. toasted sesame seeds 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/8 t. mace 1/8 t. ground ginger 1. Preheat oven to 350-degrees F. 2. Place cabbage in small bowl and toss with lemon juice. 3. In a large measuring cup or medium bowl, combine yogurt, orange juice, oil, milk powder and egg, blending well. Stir in cabbage. 4. In a large bowl, cimbine flours, sesame seeds, baking powder., baking soda, salt, mace and ginger; mix well. 5. Gradually add the cabbage mixture to the flour mixture, and mix the ingredients until they are just combined. Pour the batter into a greased 8X4-inch loaf pan. 6. Place the pan in the preheated oven, and bake for 35-45-minutes or until a tester inserted into the center of the bread comes out clean. Turn the bread out onto a rack to cool completely before slicing it. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sprout26 (My Page) on Wed, Mar 14, 12 at 16:52 I cannot recommend enough Alton Brown's cabbage. Not lo-cal but oh so yummy. Leave out the caraway if you're not fond of it like my kiddies. FoodNetwork.com Shred, Head, Butter and Bread Recipe courtesy Alton Brown Prep Time: 20 min Inactive Prep Time: -- Cook Time: 10 min Level: -- Serves: 4 servings Ingredients 1/2 stick unsalted butter 1/2 cup pulverized, seasoned croutons 2 pinches dry mustard 1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar Directions Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Mar 14, 12 at 17:12 My DD#2 was by yesterday and mentioned she had some corned beef to cook but couldn't decide what to cook with it. After several suggestions, I said"you could always make colcannon" and she said which is----? WhenI told her what the 2 main ingredients were her response was---"why would you do that to mashed potatoes? Silly woman! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Mar 15, 12 at 8:19 Thanks to Cloudy Christine and Sharon CB, I made the Braised Sweet and Sour Red Cabbage posted above for dinner last night. The only change I made was to use brown sugar instead of the sugar substitute and to simmer it an extra 15 minutes. It was very tasty and I would make it again. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Thu, Mar 15, 12 at 13:19 Ruthanna, I never used the sugar substitute either. I should have mentioned that. Glad you liked it. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 16, 12 at 10:06 Cabbage is our mainstay green salad vegetable, particularly in the winter. I also add it to everything--soups, stir fries, casseroles, etc. And I make it as a side vegetable, usually braised. BF and I have a bit of a "coleslaw issue" lol! He does not like anything with a sweet-and-sour taste so he doesn't care for the type of slaw with an oil and vinegar and sugar type dressing. And I don't really love the creamy kind, because of all the saturated fat and calories. Why do that to a good, low calorie veggie? Don't answer, rhetorical question! But anyway, we compromise and eat slightly tangy, slightly creamy versions. Here's what's on the docket for dinner tonight, to go with grilled salmon and either potatoes or rice. Napa Cabbage and Snow Pea Slaw (from "Cooking Light") This salad tastes best after chilling in the refrigerator for about 30 minutes. YIELD: 4 servings (serving size: 1 cup) Ingredients Dressing: 2 tablespoons sugar 2 tablespoons fresh lime juice 1 tablespoon fish sauce 1 teaspoon dark sesame oil 1/2 teaspoon grated peeled fresh ginger Dash of ground red pepper Slaw: 4 cups (1/4-inch) slices napa (Chinese) cabbage (I'll use regular cabbage, it is cheaper) 1/2 cup snow peas, trimmed and cut lengthwise into (1/8-inch) thin strips 1/2 cup fresh bean sprouts (I am not organized enough to sprout my own and hardly ever find good ones in the store, so I omit this.) 1/2 cup (1/8-inch) julienne-cut peeled jicama (I never have this on hand, so I use red radishes for the color) 1/4 cup (1/8-inch) julienne-cut red bell pepper (again, I use green peppers because they are cheaper) 2 tablespoons thinly sliced green onions 2 tablespoons finely chopped fresh cilantro Preparation To prepare dressing, combine first 6 ingredients, stirring with a whisk. To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes. Lpink's notes: I usually don't have cilantro on hand so will use a combo of parsley with dried ground corriander seeds added to the dressing. Also will proably ad a dab of lite mayo for BF's taste. Also, I find Cooking Light recipes usually very "light" indeed on the dressing so will probably add more of everything, but your mileage may vary. Also, if you've never visited "Orangette's" blog, (great food writer IMHO), she has a couple of lovely cabbage articles with recipes. Here's a link to my favorite one about braising cabbage. However, I like her red cabbage and apple recipe better. Orangette - "Tender is the Cabbage." Orangette - "Outline of the Theory of Cabbage." (with a recipe for red cabbage with apples and caraway) o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Fri, Mar 16, 12 at 19:47 Oooo, goody. Cabbage was .38/lb. today so I have lots. Here's one more slaw. Our favorite... * Exported from MasterCook * Honey Mustard Slaw with Cranberries and Pine Nuts Recipe By :Katie, 2004 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 -5 cups shredded cabbage or 1 bag cole slaw mix 1/4 cup very thinly sliced red onions 1 handful dried cranberries 1/3 cup pine nuts 1/3 cup lemon juice 1/4 cup vegetable oil 3 tablespoons honey 1 tablespoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper Combine cole slaw mix, red onions, dried cranberries and pine nuts. Whisk remaining ingredients and pour over slaw. Mix well and chill. -------- A friend from PA gave me a non-recipe for another favorite...haluski (sp?): Fry some bacon, add chopped cabbage, onion, S&P and when cooked, stir in noodles and fry a bit. Ugly but good comfort food. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by janicep (My Page) on Sat, Mar 17, 12 at 11:07 While visiting friends in South Carolina a few weeks ago, I went to a Publix market and sampled the recipes that they were demonstrating that day. Believe it or not, the best part of the menu was this. Really different and very good! Cole Slaw Crisp 2 TBSP butter, softened 8 ounce bag cole slaw mix 3/4 cup cole slaw dressing 1 1/4 cups shredded Cheddar-Jack cheese, divided 1/4 TSP salt 1/4 TSP pepper 3/4 cup plain bread crumbs Preheat oven to 400 degrees. Cut butter into pieces and place in a bowl. Combine slaw, dressing, 1 cup cheese, salt, and pepper; transfer to 2-quart baking dish. Mix bread crumbs and remaining 1/4 cup cheese into butter with fingertips until blended; spread over top. Bake 15 - 20 minutes or until golden and edges are bubbly. Let stand 5 minutes; serve warm. 6 servings A friend of mine makes haluski the same way as Katiec except she fries a pound of bacon sausage instead of bacon. Rich and REALLY good. Another friend of mine who came from PA gave me her family recipe for a similar dish. Not low-cal but wonderfully delicious comfort food: Haluski (Pan-Fried Cabbage and Noodles) Servings: 4 4 cups wide egg noodles 8 TBSP butter 2 cups sliced onions, about 1/8 inch thick 6 cups cabbage, sliced thin Half teaspoon salt pepper Directions Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside. While noodles are cooking, melt butter in large deep skillet over medium-low heat. Add onion and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally. Cover, reduce heat to low, and let simmer until vegetables are soft. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though. Adjust seasoning if necessary and serve hot. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Mar 20, 12 at 10:07 I made Grainlady's Colcannon last night, and we enjoyed it very much. It would have been better if I hadn't used so much of the tough outer leaves, or maybe cooked the tougher leaves a little longer, but I will probably make it again. What happened was that I had a double head of cabbage from my garden at work, and when I tried to harvest the larger head, they both came up -they were conjoined twins. So, I decided to use the smaller head. Well, it turned out that the little bit of head there was was mostly core, with mostly tougher leaves surrounding. That's what I used. Anyway, I'll make it again for sure, but with the more tender leaves, or maybe with the kale that's needing to be harvested. Thanks, Grainlady! Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 20, 12 at 10:21 I love colcannon, but made just cabbage with potatoes and onions along with my corned beef. I made this coleslaw to go on some Thai lettuce wraps we made with venison steak on Friday, I like this better than the creamy kind: SWEET AND SOUR COLESLAW 1 head cabbage 1 1/2 cups sugar 1 cup vinegar 1 tsp mustard seed 1 tsp celery seed 2 carrots, shredded Shred Cabbage and mix with shredded carrots. In saucepan heat sugar, vinegar, mustard and celery seed. Cook until sugar dissolves, about 10 minutes. Cool completely, pour over cabbage and carrots, and toss. Let sit at least 4 hours before serving. 12-16 servings Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Tue, Mar 20, 12 at 21:48 Lpink, that sounds awesome. I bought an extra head since they were 50 cents (well, I ordered up another head. Happily, bf does the shopping). Now I just need a thread on what to do with massive amounts of corned beef. . . o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 20, 12 at 22:21 Jessica, my mom used to make this salad when we had leftover corned beef. REUBEN SALAD � 6 servings 8 cups torn leaf lettuce 1 cup corned beef cut into thin strips 1 (8 oz.) can sauerkraut, rinsed, drained and chilled 1 cup cubed Swiss cheese (4 ounces) 1 cup rye croutons ** 3/4 cup thousand island salad dressing 1/2 tsp. caraway seed Place lettuce in large salad bowl. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce. Combine salad dressing and caraway seeds; pour over salad and toss. **Rye croutons: Brush both sides of 5 slices of rye bread with 3 Tbs. softened butter or margarine; cut into 1/ 2 inch cubes. Place on baking sheet. Bake in 300 degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Wed, Mar 21, 12 at 0:53 Wow, these sound so good! All of this talk about sweet and sour cabbage has me craving German potato pancakes. (My mom always used the jarred kind, though- bet homemade would be just amazing.) I made a slaw salad with jicama, avocado, and roasted edamame, topped with a coconut caribbean jerk dressing. One day I will have a Cuisinart and the shreds will be beautiful and perfect- but that day was not today. But- today was the first time I've shredded my own cabbage for a slaw instead of using the bagged kind. What a difference! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Wed, Mar 21, 12 at 8:39 Ruthanna, that sounds really good. I put some in mac and cheese last night, but there's still some left! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Thu, Mar 22, 12 at 0:30 I have never participated in a cook along thread but am a avid reader of all your wonderful recipes. Here is my maiden contribution. My DD 7 loves this dish with rice or pitas. CABBAGE STIRFRY (A dish from southern India) INGREDIENTS cabbage � medium size � finely chopped green chillies � 2 nos. I prefer serrano or thai chillies. Minced (OR) Red chilli (whole) - 2 nos (do not use if you are using green chillis) turmeric powder � 1/2 tsp oil � 1 tbsp brown or black mustard seeds � 1 tsp split pigeon peas or channa dal � 1 tbsp curry leaves � a few (If you can find them in Indian grocery store) salt � to taste Asafoetida � a pinch (optional) Fresh coconut grated or dry unsweetened grated coconut - 2 tbsp (optional) carrots � 2 (optional) grated onion � medium � 1 no. (optional) - fine dice Mung beans soaked and cooked till tender but not too soft(optional) INSTRUCTIONS Keep everything ready as this dish moves fast. Heat a wok or a wide saute pan. Add the oil. When it begins to smoke a bit, add the mustard seeds and let them splutter (covering with the lid or a splatter screen is a good idea here). When the noise dies down, add the asafoetida, the split pigeon peas or channa dal and toast until it begins to turn brown. Add the chilli and and the curry leaves (crumple a bit with your hands to bruise the leaves. This releases the essential oils). Saute until the chilli looks toasted. The oil is now seasoned with all the spices and will work magic on the veggies that follow. Turn heat to high and add the onion if using. Stir fry. When the onion begins to brown, add the cabbage and stir fry till it is well mixed. Cover and let cook for 3 mins or so. Add grated carrots and cooked mung beans if using and mix well. Sprinkle the turmeric powder and salt and mix well. Cover and cook. The stirfry is done when the cabbage is crisp tender.It should look pale and not turn brown. Depending on how dry the cabbage was or how much water content it had, this can be 5 mins or more. Stir occasionally to avoid the cabbage browning. Take off the heat and garnish with the coconut if using. This works beautifully with plain steamed rice or flat breads like lavash, chapathi or as a filling for pitas or mushu wrappers. Lalitha o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Thu, Mar 22, 12 at 1:09 I have never participated in a cook along thread but am a avid reader of all your wonderful recipes. Here is my maiden contribution. My DD 7 loves this dish with rice or pitas. CABBAGE STIRFRY (A dish from southern India) INGREDIENTS cabbage - 1 medium size, finely chopped green chillies - 2 nos. I prefer serrano or thai chillies. Minced (OR) Red chilli (whole) - 2 nos (do not use if you are using green chillis) Turmeric powder - 1/2 tsp oil - 1 tbsp brown or black mustard seeds - 1 tsp split pigeon peas or channa dal - 1 tbsp curry leaves - a few (If you can find them in Indian grocery store) salt - to taste Asafoetida - a pinch (optional) Fresh coconut grated or dry unsweetened grated coconut - 2 tbsp (optional) carrots - 2 (optional) grated onion - medium - 1 no. (optional) - fine dice Mung beans (green whole)soaked and cooked till tender but not too soft(optional) INSTRUCTIONS Keep everything ready as this dish moves fast. Heat a wok or a wide saute pan. Add the oil. When it begins to smoke a bit, add the mustard seeds and let them splutter (covering with the lid or a splatter screen is a good idea here). When the noise dies down, add the asafoetida, the split pigeon peas or channa dal and toast until it begins to turn brown. Add the chilli and and the curry leaves (crumple a bit with your hands to bruise the leaves. This releases the essential oils). Saute until the chilli looks toasted. The oil is now seasoned with all the spices and will work magic on the veggies that follow. Turn heat to high and add the onion if using. Stir fry. When the onion begins to brown, add the cabbage and stir fry till it is well mixed. Cover and let cook for 3 mins or so. Add grated carrots and cooked mung beans if using and mix well. Sprinkle the turmeric powder and salt and mix well. Cover and cook. The stirfry is done when the cabbage is crisp tender.It should look pale and not turn brown. Depending on how dry the cabbage was or how much water content it had, this can be 5 mins or more. Stir occasionally to avoid the cabbage browning. Take off the heat and garnish with the coconut if using. This works beautifully with plain steamed rice or flat breads like lavash, chapathi or as a filling for pitas or mushu wrappers. Lalitha o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Mar 22, 12 at 9:34 Welcome, Lalitha! One of your listed ingredients, "Asafoetida - a pinch (optional)" is something I thought was a pouch of stinky stuff people used to wear to keep illness, and maybe every thing else away. Can you explain that ingredient? Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Mar 22, 12 at 12:32 Thank you, lalitha, and welcome out of lurkdom! Elery is so going to love this recipe. I'm headed for the Mediterranean grocery in a couple of weeks and I'm putting asafoetida, mung beans and channa dal on my list. So that's two green chilies, minced? It says green chilies - 2 nos. That's two whole chilies? Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Thu, Mar 22, 12 at 14:54 Sally --> Asafoetida is actually a commonly used ingredient in indian and srilankan cooking. It is derived from roots of a plant related to the parseley family. You can find in all indian grocery stores in a powder form in little boxes. It is highly fragrant and is believed to be a digestive aid. It is either used in seasoning a dish in the beginning when it is added to the oil seasoning or at the end when a tiny pinch can be dissolved in a tbsp of water and sprinkled on top. Annie --> Green chilli or red chilli is again for flavor.. feel free to reduce based on what your taste buds like. You can also just slit the chilli halfway and use that.. that will reduce the heat somewhat compared to mincing. For my daghter I usually use just 1 chilli slit. You can also use Urad dal (looks small white skinned and split lentil) instead of chana dal.. This is very fragrant and a great ingredient to have for making indian food. It kind of works like a flavoring/ thickening agent in chutneys and curries.. similar to how pinenuts or other nuts work in pesto. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Mar 22, 12 at 17:35 thanks, lalitha, I do have Urad dal, I have about 4 kinds of lentils, I like them and use them a lot. I'm a wuss so I'd go for the split chilies, but Elery likes stuff HOT, with a capital "H", so I'd make it for him with minced chilies. I'd just have to take my portion out first. Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Mar 22, 12 at 23:10 Thanks for coming out of lurkdom Lalitha! I'm always interested in trying new Indian recipes, and this one sounds great. I already love palaak paneer, with another of my favorite veggies! I got some Asafoetida but I hardly ever use it. I can't even remember what I bought it for. I was thinking aloo mutter (sorry if that's not spelled correctly but I'm thinking of the dish with potatoes and peas) but I'm not sure it is one of the ingredients for that . . . I can't make aloo mutter anymore because my SO can't eat peas, he claims they are bad for his gout. I guess I could make it with broccoli, which he loves. I really miss peas, lol! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Mar 23, 12 at 9:44 I'm eager to try your recipe, too, Lalitha, if I can find the ingredients. I'm pretty sure I can - I can find almost anything in the Dallas area. I'm pretty sure there's an Indian grocery not to far from me. Thanks for the info on Asafoetida. Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Fri, Mar 23, 12 at 10:33 Because last weekend was busy, I made the traditional corned beef and cabbage on Tuesday. I bought a point cut, I like it better because although it has that large fat cap, I can cut it off and the rest of the meat has less fat throughout than the flat. I simmered the meat in my largest Dutch oven, just covered with water for a couple of hours, added about a pound of peeled carrots, cooked another hour or a little more, then added 6 peeled russet potatoes. Red would have been better but I had none, and when the pot had come back to a simmer, added a wedged up a head of cabbage. Yum but with only 4 people there were a lot of leftovers. So last night I made scalloped cabbage and corned beef hash, and invited a friend who's family was out of town. Oh my! Almost better than the original meal! For the scalloped cabbage, I rough chopped the already cooked cabbage and layered it in a casserole with just a little thinly sliced onion, pepper on each layer, and poured about 3/4 cup of half and half mixed with a couple of Tablespoons of flour over the top....added some dry bread crumbs and a sprinkle of grated parmesan cheese. Baked it at 350 for about 45 minutes.....and it was heaven!! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by dukerdawg (My Page) on Fri, Mar 23, 12 at 11:22 Scalloped cabbage!?? Interesting...sounds great! Never thought of that. I love cabbage but I usually just add a couple tablespoons of bacon fat to a big deep pan, added rough chopped cabbage and a sliced onion, a handful of garlic cloves ...it gets like oven roasted garlic...very tasty but I love garlic..drizzle with some olive oil or vegetable oil, salt, pepper and fry until it looks good enough to eat! Don't overcook or it turns to mush :-( Duane o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Fri, Mar 23, 12 at 11:29 Well....this was pretty well mush. A lot of the flavor was due to the fact that the cabbage had been cooked in with the corned beef, then cooked again in a sort of cream sauce... Yep...mush but good mush!! If you aren't cooking the cabbage in with the corned beef, then you need to add bacon drippings of some crumbled bacon. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 23, 12 at 12:51 Coleslaw report on the Cooking Light recipe I posted. BF downright hates it! It is just not "traditional" enough for him. Coleslaw must be creamy in his book. I like it and brought it to a party and it was well received. For cilantro lovers only, that's what makes the dish. This is another favorite of mine, sort of like cabbage rolls deconstructed. I have to alter, because again, BF doesn't like sweet sour tastes. Slow Cooked Italain Sausage Agrodolce (I usually make on the stovetop in my braising pan, and then finish in the oven. Also, I usually use fake meat italian sausages, or chicken or turkey ones) 2 TBLSP pine nuts toasted (can't afford these, usually use some other kind of seed or nut, like pepitas or walnuts) 1.5 lbs. mild italian pork sausage (or much less!) 1 TBLSP evoo 10 cups green cabbage, thinly sliced into bite sized pieces. Can use the savoy cabbage but I use regular, it's cheaper 3 cups peeled and diced red onion (how many onions this is depends on the size of onions you get. My local stores only seem to sell huge ones) 1/2 cup golden raisins (I use the regular brown ones most of the time) 1 14.5 oz can diced tomatoes with garlic and olive oil. Or add your own garlic to a can of diced tomatoes. 1 6 oz. can tomato paste 1/2 tsp. crushed red pepper 1/2 cup red wine vinegar (I use WAY less than this. I think I just add a splash of balsamic vinegar. It might work with 1/2 cup red wine, not vinegar but I haven't tried it that way.) 1 TBLSP sugar Brown sausage and set aside. I chop it up into smaller pieces. Layer cabbage and onions in slow cooker, if using. I just sautee them in the evoo. Combine raisins with tomato sauce ingredients. Pour atop the mixture and then top with the reserved sausages. Set cooker on high for 4-6 hours or low 8-10 hours. Honestly my cooker cooks so fast that 3 hours on high or 5 on low would be about all it would take. Serve garnished with toasted nuts if desired. I like also with a dab of lite sour cream. Could also serve with a poached egg. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Mar 25, 12 at 23:39 Time to think about our next ingredient, I draw a name tomorrow morning. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Mar 26, 12 at 0:52 LPink, the slaw sounds like it would be right up my alley, although I have yet to find a good substitute for fish sauce (and the vegan ones I've tasted haven't really compared.) My hubby is the same way- his slaws have to be drenched in mayo, which I just can't stand. Lalitha, your dish sounds wonderful as well. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Mar 27, 12 at 8:43 Sorry, I got involved in spring house cleaning yesterday and forgot about this.... Just drew a name: *************LindaC************ Linda, I'll set up the next Cookalong when I find out what you want. Post it on this thread. Nancy o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Mar 27, 12 at 11:08 Linda has picked lamb for Cookalong #44 Here is a link that might be useful: Cookalong #44 -----Lamb o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sheilajoyce (My Page) on Thu, Mar 29, 12 at 23:39 FUMI SALAD 1 head cabbage 8 Tbsp slivered almonds (I double this) 8 Tbsp. toasted sesame seeds (I double this too) 8 green onions, chopped 2 pkgs Top Ramen Noodles, DRY Dressing (I make 1/2 this recipe) 3 Tbsp sugar 1 tsp pepper 1 c oil 2 tsp salt 6-8 Tbsp rice vinegar 1/4 tsp dry mustard Slice cabbage thin like cole slaw. Toast almonds and sesame seeds. Mix dressing and toss with salad. Throw out the Top Ramen seasoning packet. Crush the raw noodles and add them just before serving. This would taste good with shredded chicken added too.