Sunday, July 27, 2014

Braised Red Cabbage with Apples

I saw the cutest little red cabbage at the market and decided to bring it home with me. Hmmmm, now what? I found this recipe after cruising around online and of course tweaked it for what I had on hand. The fresh dill is important so if you don't have that, don't bother.

1 small adorable red cabbage, cored and sliced into slim wedges
1 large granny smith apple, peeled, cored and sliced
1 large white onion, sliced
2 T fresh dill, chopped
2 bay leaves
1/2 cup chicken broth
salt and pepper to taste
2 T sugar
1/3 cup apple cider vinegar
2 T butter

In large stockpot,  melt butter and sauté onion and apple for 2 minutes. Add the cabbage, dill, bay leaves and chicken broth--stir around for about five minutes. Add the salt and pepper, the sugar and the vinegar and simmer the mixture for 20-25 minutes. I served this with salmon and have enough left over to serve again this week....maybe with pork chops??


Saturday, July 26, 2014

Mushroom and Peppers Frittata

The other night I made fajitas and had some fantastic left over peppers and onions lurking in the fridge. I also had a nice box of baby bella mushrooms. Since I always have eggs on hand, I decided that this combo would make a mighty fine frittata and it did not disappoint.

Preheat oven 425
Need medium oven proof skillet
5 eggs whisked
1 box baby bella mushrooms, washed and sliced
1 cup of sautéed peppers and onions
salt, pepper, some dried Italian seasoning, and dried red pepper
butter
queso fresco cheese crumbles

Sauté mushrooms in butter, add spices, and then add the peppers and onion. Pour eggs over all and let that cook a few minutes until edges are looking a bit cooked. Sprinkle on the cheese and pop into the oven for 12 minutes. Let it cool a bit before cutting.


Friday, July 25, 2014

Salmon with Horseradish Cream Sauce

So, not all people care for horseradish, but we love it. As I've mentioned before on this blog, we eat a lot of salmon. Recently, I've been experimenting with different sauces to serve with it. I happen to see this and thought I'd give it a try. It calls for fresh basil and I have some growing out back. I prepared the salmon in my cast iron skillet--rubbed it with olive oil and seasoned it well and then cooked flesh side down 4 minutes, flipped for 4 more. Pretty simple and pretty good :-)

Horseradish Sauce

3/4 cup low fat sour cream
1/4 cup mayo
2 T fresh basil, chopped
2 T prepared white horseradish
1 t soy sauce
1 T lemon juice

Mix all ingredients in bowl and chill until ready to serve.