|10/17/2019 2:26:00 PM|
Fall seasonal veggies finally ready to eat
In the autumn season of the year, there are some veggies that are finally ready to eat, like cabbage, winter squash (Buttercup, Butternut, Acorn and the fancy orange globes with a striped knob on top -- I think they are called Turban squash), spaghetti squash and pumpkins to make pumpkin pie. Of course pumpkins are also used for making Jack-O-Lanterns along with goofy shaped gourds and various colored dried cobs of corn used for decorating our yards.
Isn’t it great when you come across a really practical recipe that you would like to try? I try to do that in this column because I’m a pretty practical person, especially when it comes to checking out recipes and cooking something I’ve not tried before or haven’t made for a long time. Where am I going with this? Earlier in the day, I was thinking about what to fix for dinner. I opened the fridge and there was a head of cabbage staring me in the face. Yup! That’s what it’s about today.
CHEDDAR CABBAGE WEDGES
1 medium head of cabbage (about 3 pounds)
1/2 c. diced green pepper
1/4 c. each, diced onion, butter or margarine and flour
1/2 t. salt
1/8 t. pepper
2 c. milk
3/4 c. shredded cheddar cheese
1/2 c. mayo or salad dressing
3 T. bottled chili sauce
Remove three or four outer leaves from cabbage. Cut cabbage in eight wedges, leaving a portion of the core on each wedge. Steam wedges in two inches of boiling water in a Dutch oven or large frying pan for 10-15 minutes or until crisp tender. Drain; carefully cut out core. Put wedges in one layer in a greased or sprayed three quart or 9x13 inch baking dish. In a medium saucepan, saute green pepper and onion in butter until tender. Stir in flour, salt and pepper and cook over medium heat until bubbly. Gradually stir in milk, cook and stir until thickened. Pour over cabbage. Bake uncovered, at 375 degrees for 15 minutes. In a small bowl, combine remaining ingredients; spoon over wedges. Return to oven for five to eight minutes. Makes eight side dish servings.
Note: When I get to adding the milk in the recipe, I heat it first in the microwave for about one minute before adding to the flour mixture. It comes to a boil quickly.
I think you will get your daily recommended amount of fiber from this recipe.
2 T. olive or canola oil
4 c. coarsely chopped cabbage
1 c. coarsely diced onion
2 cloves of garlic, minced
1 t. caraway seeds, optional
2 cans chicken broth plus two cans water, or five cups of vegetable broth
1-15 oz. can kidney, black or pinto beans
1-1/2 c. elbow macaroni
Salt and pepper to taste
Hot pepper sauce to taste
Heat oil in a Dutch oven over medium heat; add cabbage, onion, garlic and caraway seeds, if using. Reduce heat to medium and saute, stirring often, 8-10 minutes until most of the cabbage begins to wilt and onions are transparent.
Add broth, water and beans (not drained); bring to a boil. Stir in macaroni, season with salt and pepper and pepper sauce to taste. Bring to a boil, reduce heat to medium low and cook at a slow boil, covered, until macaroni is as tender as you like (al dente is suggested). Serves eight. Note: Serve with warm slices of garlic bread, corn muffins or bread, popovers, rye bread or ciabatta bread for a delicious meatless meal.
This recipe is not in the cabbage category, hover, it’s a dessert that we recently enjoyed at a friend’s home. Yes I have the recipe. We are in the season of orange colored foods that are so good for us, as in various varieties of squash, pumpkins and yams (sweet potatoes)
SWEET POTATO DESSERT SQUARES
1-18 oz. package yellow cake mix, divided
1/2 cup butter or margarine, melted
1 egg, beaten
3 cups cold mashed yams sweet potatoes (Without added milk or butter)
2/3 c. milk
1/2 c. packed brown sugar
2 eggs, beaten
1 T. pumpkin pie spice
6 T. butter or margarine
1 c. chopped pecans
1/4 c. sugar
1 t. ground cinnamon
Whipped cream and pecan halves, optional
Set aside one cup of the cake mix. Combine remaining mix with butter and egg; spread into a greased 13x9 inch baking pan. Whisk filling ingredients until smooth; pour over crust. For topping, cut butter into reserved cake mix until crumbly. Stir in pecans, sugar and cinnamon; sprinkle over the filling. Bake at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired. Makes 16 servings.
Thought for the Day: I think I’ve used this tiny little ditty before but here it is again this year: Autumn is a season followed immediately by looking forward to spring!