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Wednesday, January 27, 2016

Braised Red Cabbage with Apples (take 2)

A long time ago I made a warm braised red cabbage dish and posted it on this blog. It was good, even great, but not nearly as amazing as this version right here. I know the list of ingredients sound weird, and I too was hesitant to eat warm cabbage, but let me tell you, this is divine. A little sweet and a little tangy and the perfect way to eat lots of red cabbage when you are just sick of all those boring cabbage salads. This is a perfect side dish for turkey or chicken, (I actually think it tastes a bit like cranberry sauce) and will be a frequent addition to your winter side dish rotation. Enjoy!


3 Tablespoons oil
1 medium head red cabbage, shredded
3 granny smith apples, peeled and sliced thin
1 large onion, sliced thin
zest of one orange
1/4 cup brown sugar
1/4 tsp fresh nutmeg (optional)
1 1/4 cups apple cider
1/4 cup apple cider vinegar
1/2 cup golden raisins
salt and pepper to taste


Heat the oil in a large and deep saucepan. Add half of the shredded cabbage to the pan and then add the onions and apples on top of the cabbage. Sprinkle with the brown sugar, orange zest and nutmeg and then add the rest of the cabbage on top, season with salt and pepper and top with the golden raisins. Pour the cider and cider vinegar over the whole mixture and bring to a boil. Lower to a simmer and let the cabbage braise for about an hour and a half until tender.




Tuesday, January 12, 2016

Curried Cauliflower and Kale Salad



Winter is notorious for packing on the pounds. Is it just me who feels like eating pasta makes one warm? Either way, this winter I have been trying to make a conscious effort to eat more salads to counteract the pasta that has been keeping me warm and this salad and different versions of it has been my go to. The cauliflower gives the salad bulk so it is super filling and the sweet golden raisins are the perfect compliment to the curry flavor. Toasted almonds (and I put loads in) are essential in most of my salads because to me the taste of deeply toasted almonds is unparalleled but any nut will do and I used kale because I found some magnificent kale but baby spinach or even Romaine lettuce will do. Enjoy!



For the Salad:
8 cups shredded Kale (or baby spinach or lettuce)
1/4 cup toasted almonds
1/4 cup golden raisins
3 shallots, sliced

For the cauliflower:
1 large Cauliflower broken into florets or 800 grams frozen cauliflower, defrosted
2 Tablespoons oil
1 tsp cumin
1 tsp granulated garlic powder
1 Tbl curry powder
1/2 tsp turmeric
salt and pepper to taste

Preheat your oven to 375. Place the cauliflower on a tray lined with parchment paper and toss with the oil and spices. Roast for 30-35 minutes until the cauliflower is tender and a little browned around the edges.

For the dressing:
Juice of one lemon
3 Tablespoons canola or light olive oil
3 Tbl Agave nectar or Maple Syrup
salt and pepper

To assemble: Place the kale, cauliflower, almonds, shallots and raisins in a large bowl. Dress with the dressing, toss and serve.