January 3, 2021 / Lyn Jones / 0 Comments
A Simple, Frugal & Tasty Side Dish – a great way to bulk up any meal with an extra vegetable. And it’s filling. Slice it into several rounds, season with basic spices then let the oven soften, sweeten and caramelize the cabbage over the course of 45 minutes to an hour. It’s brightened with lemon juice and spiced with garlic and nutritional yeast to make a vegan friendly side dish for any meal. Serves: 5-6
Ingredients
1 medium head of cabbage
2 tablespoons of extra virgin olive oil
1/2 tablespoon of granulated garlic
1/2 tablespoon of nutritional yeast
Sea salt & cracked black pepper, to taste
Juice from 1 lemon
large rimmed baking sheet
Pre-heat oven to 200 degrees (FF). Cut off the hard end (stem) of cabbage and remove any outer layers that seem loose, torn or are hanging off. (You can save these for cabbage rolls.) Slice the whole head into 1/2 to 1 inch round pieces and lay flat on a foil lined cookie sheet.
Drizzle oil over the rounds and use your hands (or a brush) to spread the oil evenly over each piece. Season both sides of each cabbage round with the seasonings mentioned above then squeeze lemon juice across all pieces.
Roast in the oven for 45 minutes to an hour, depending on how soft and caramelized you want the vegetable and on how thick your cuts were.
Notes
A hearty drizzle of cooking oil and salt and pepper would work perfectly here, if you’re not in love with garlic, nutritional yeast, lemon pepper or cayenne. Or try your own favorite seasonings.
Two or three slices would be enough for two people. For leftovers see below.
Ways to Use Leftover Cooked Cabbage
It is great chopped up and added to scrambled eggs, breakfast potatoes, soup, stir-fry, roasted potatoes and sausage, cottage pie, and baked casseroles. Because it has such a mild, slightly sweet flavour, it fits with a wide variety of foods.
from https://www.therisingspoon.com
August 14, 2020 / Lyn Jones / 0 Comments
serves 4
1.25kg chicken pieces (I used Marylands)
1c fresh coconut }
1c boiling water } or 1 can lite coconut milk
1/2 tsp ground turmeric
1 tsp salt
1 tsp ground ginger
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 Tab peanut butter (I used smooth)
1 Tab ground coriander
1 Tab water
2 medium onions – finely-chopped
2 cloves garlic – crushed
2 Tabs oil
1/2 tsp grated lemon rind
NOTE – There is an hour of marination so start this earlier than usual
To make coconut cream – Pour boiling water over the coconut, let stand 15 mins. Strain through a fine strainer, pushing with a spoon to extract maximum flavour from coconut. Retain coconut liquid, discard coconut.
Combine turmeric, salt, ginger, black pepper, cayenne, peanut butter and coriander with the Tab water. Mix to a fine paste (I used big metal bowl and metal tablespoon).
Saute onions and garlic in hot oil for 2 minutes. Add the PB paste, saute further 2 minutes..
Remove from heat, ALLOW TO COOL (I forgot this). Rub chicken pieces well with this mixture, let stand in covered bowl (in fridge) for 1 hour to allow chicken to absorb flavours.
Combine the coconut liquid and lemon rind in a large saucepan. Bring to boil, add chicken pieces with any remaining paste, reduce heat, cover and simmer 35 minutes or until chicken is tender.
Remove chicken pieces from pan, brown lightly under hot griller, basting with sauce from the pan (I did none of this. Instead I just shook the saucepan occasionally.). Spoon any of the remaining sauce over the chicken pieces before serving.