Soups On

October 20, 2014

Changes in weather…changes in schedule…additional Fall projects…all have me in need of a little break and a little grounding. I can’t think of anything better to get me back on track and slow me down than a big bowl of soup. And if it’s simple…even better. Marcella Hazan’s recipe for Venetian style Rice and Smothered Cabbage soup fits the bill perfectly with just a few simple ingredients. If you plan ahead, prepare  enough cabbage to have as a side, then transform the rest into the soup

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The recipe can be found here:http://food52.com/recipes/27213-marcella-hazan-s-rice-and-smothered-cabbage-soup photos: gp

 

Quite the Pickle

June 16, 2014

Let’s see. Some cauliflower and some cabbage, onions and yellow peppers. A little spice and a quick pickle and you’ve got Chow Chow. A relish of southern origin, I somehow remember it from my childhood in the Midwest, but with no Southern roots in sight. I tried to capture what my taste memory was holding on to but every recipe I saw looked like a miss even from the list of ingredients. Settling on this recipe, which started as my crock pickle brine with the addition of some sugar and turmeric, I think I hit a homer. And, it’s good for you… with the cruciferous vegetables providing vitamins, fiber and disease fighting phytochemicals, the natural fermentation promoting increased cardiovascular, digestive and immune health and the turmeric with its anti-inflamatory properties. Enjoy it on a sandwich, alongside some grilled meat or all by itself instead of a salad or coleslaw.

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