Showing posts from 2016

Fried Cabbage

I made this the other day for breakfast, because there was a quarter cabbage sitting in the fridge looking like it needed to be eaten, a bit of jarred garlic in the fridge when I wanted the jar to go away, and because I still have half a jar of those olives that I sincerely do need to eat up. Plus, I sometimes eat like a toddler. Anyway, this was delicious, I enjoyed it, and I will be making it again this weekend. Scale the quantities directly to feed more than 1 person with this recipe. Hope you enjoy! 1 tablespoon butter 1/4 cabbage, core removed, then cut up (I like slivers, but you could do cubes or whatever) 1 minced garlic clove (jarred is fine) salt and pepper to taste pinch nigella or caraway seeds 1/4 cup chicken broth 1 tablespoon lemon juice (can use zest instead; can use bottled juice) 3 jalapeno-stuffed olives, chopped (optional; you might want hot sauce if not, though; I rinsed mine because they're old) Melt butter in pan. Add cabbage, salt, and pepper. Fry until t

Almond, Blueberry, and Maple Granola

Granola is always awesome, but it's very expensive to buy at the store. Making it at home is inexpensive and just takes a few minutes of active prep time, plus 80 minutes in the oven. For the blueberries, I buy fresh blueberries in massive quantities when they're in season and deeply discounted, then dry them. Typically I do this until I've got about a gallon dried total. If you don't have a dehydrator, you can either oven or sun dry them (If you've opted for sun drying, freeze them for 72 hours after they're finished to kill any possible insect eggs that may have been laid anyway and then store in the pantry). If you want some clumps, squeeze the mixture well once you've put it in the half sheet pan. Otherwise, it will be more like loose cereal. 4 cups rolled oats 1/4 cup each: wheat germ, wheat bran, flax seeds 1 1/2 teaspoons salt 1 cup sliced almonds 1 cup dried blueberries 1/2 cup each: vegetable oil, maple syrup  1/4 cup honey Preheat ove

Puttanesca Meatloaf

This is a two-in-one meal, as you can make the sauce and eat the remainder of it with pasta (or as sauce for pizza; you can also freeze the leftover sauce for a future meal). In general, I am not a huge fan of meatloaf. Mostly because people tend to put the onions in raw, and the flavor of ground meat and onions that cooked together icks me out. Ross, however, has been asking me for the last few weeks to make him a meatloaf. Specifically, a meatloaf topped with puttanesca sauce in lieu of the more typical ketchup or tomato sauce topping. I stalled on this, because I had some trouble figuring out how I would make this so it wouldn't seem gross to me. I needn't have worried, though: Ross ate almost the entire thing in two sittings. As it's summer here, I try to make all oven items early in the morning or later at night so it doesn't overheat out house. I made this last night for him, and we were intended to have it tonight for dinner. As soon as it came out of the oven,