Tonight we tried Braised cabbage. Recipe found here:
https://stillmansfarm.wordpress.com/
I didn't want to buy a 1/2 gallon of cider, so I bought a 12oz bottle of hard cider.
I didn't buy caraway seeds because Trader Joes didn't have them and I didn't want to stop at another store. I tried cumin instead.
I didn't buy fresh thyme either and used dried instead.
I added my last turnip with the apple. The apple wasn't a Granny Smith. I think it was a Cortland.
I shredded the cabbage by using my mandolin on the julienne setting. That worked really well. All of the skin on my hand is still intact!
Bert melted the butter, added the turnip for two minutes, then the apple for another two minutes, then the cider and spices, waited three minutes, then added the cabbage, covered and simmered for 9 minutes.
This all took about 20 minutes. We served this with roasted potatoes and chicken.
Overall, I am not a fan of cabbage. This dish was edible, and certainly an acceptable way to get rid of some cabbage. I think that it needed more apple flavor, so either I needed to use more cider or buy real cider. I will try the leftovers tomorrow.
Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts
Tuesday, September 30, 2014
Tuesday, September 16, 2014
Stuffed winter squash
We made stuffed winter squash last night.
Recipe was provided by Stillman's Farm, but they haven't posted the recipe yet.
Yummy squash recipe (makes 4 large servings)
1 winter squash (I used carnival, provided by CSA)
1 small onion
2/3cup apple juice
1/4 cup dried currants
1 tablespoon curry
2 apples, pared, cored, diced (I used Jonamacs which I had on hand, the original recipe calls for Granny Smith).
Soften the onion in a 1 tablespoon of butter. Then add curry, stir for about a minute. Then add currants, apples, and juice. Salt to taste. Stir until liquid is absorbed.
I cut squash into quarters and cleaned out the seeds. The recipe calls for acorn squash, sliced into 1inch rounds. Slicing winter squash into that many pieces sounded dangerous, so I stuck with quarters. Placed these into a 9x13 baking pan with some water in the bottom.
Spooned the apple mixture into the quarters. Covered with foil. Baked for one hour at 350degrees.
By this time, we were starving and ate something different for dinner, so I scooped out the squash into a casserole dish and saved it for later.
When I reheated my portion the next day, I added a little more butter which helped smooth out some of the acidity. Bert added cinnamon to his quarter and really liked it that way.
I figure about 30g of carb per quarter.
Recipe was provided by Stillman's Farm, but they haven't posted the recipe yet.
Yummy squash recipe (makes 4 large servings)
1 winter squash (I used carnival, provided by CSA)
1 small onion
2/3cup apple juice
1/4 cup dried currants
1 tablespoon curry
2 apples, pared, cored, diced (I used Jonamacs which I had on hand, the original recipe calls for Granny Smith).
Soften the onion in a 1 tablespoon of butter. Then add curry, stir for about a minute. Then add currants, apples, and juice. Salt to taste. Stir until liquid is absorbed.
I cut squash into quarters and cleaned out the seeds. The recipe calls for acorn squash, sliced into 1inch rounds. Slicing winter squash into that many pieces sounded dangerous, so I stuck with quarters. Placed these into a 9x13 baking pan with some water in the bottom.
Spooned the apple mixture into the quarters. Covered with foil. Baked for one hour at 350degrees.
By this time, we were starving and ate something different for dinner, so I scooped out the squash into a casserole dish and saved it for later.
When I reheated my portion the next day, I added a little more butter which helped smooth out some of the acidity. Bert added cinnamon to his quarter and really liked it that way.
I figure about 30g of carb per quarter.
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