As I sit, still reeling that I have somehow cultivated plant life and my garden is yielding a sizable crop, …I run into the issue of ….
WHAT TO DO WITH IT ALL??
I’m not complaining, as this is a splendid ‘problem’ to have. Nevertheless, I despise wasting food…especially food that I have worked so hard to grow. Anyone who gardens, or gets too handsy in the produce section, knows the struggle. Seemingly everything is ripe at once, and you can only consume so much before trashing it, and calling for pizza.
Case and point, alllll these babies were ready to go yesterday. In a household of 2, I needed to get creative and figure out a way to utilize everything before it wound up in the compost pile….my solution?
Crack open that icy box where unknown creatures lurk…
Freeze, freeze, freeze, baby,…freeeeeeze.
It’s a quick fix that many of us forget about. If you’re like me, and still have mom’s meatloaf from 2007 in the frosty depths somewhere…pitch it, and make room for some garden goodness. Also, I wish I were kidding about the meatloaf. Freezers have a way of harboring frigid fugitives…Please, please tell me I am not alone.
Moving on, I promised to let you in on the recipe for the greatest red cabbage you’ll ever eat. I’m getting there, and won’t disappoint. Pinky swear. Yes, I am that confident in this recipe. Yes, I have zero remorse for how cocky I sound.
Try it, and you’ll see.
Before I share the recipe… I have a confession: I was not a huge cabbage fan… until I rekindled my love for sweet, sour, delicious… German red cabbage.
However, I knew, if I planted it, I would be forced to muster up the courage to prepare and eat it. With my wedding around the corner…I am alllll about fibrous foods, that are figure friendly. Red cabbage is known for it’s *ahem* cleansing properties, so I planted away. Just look at this beaut.
After picking and washing 6 heads of cabbage, I did what any thriving, independent woman would do…
I called my mom and asked her how the heck to prepare it.
Digging through her old recipe box, she dusted off Gram’s recipe for German red cabbage. Instantly, I remembered how I loved this dish. However, it was one of those recipes that I didn’t even try to replicate, after my grandma had passed. I doubted that it would taste the same and feared failure. She typically used recipes only as guidelines. Always one to add a little ‘this and that’, rarely picking up a measuring spoon. Luckily, she truly followed this recipe, and it turned out even better than I recalled. I couldn’t believe I had forgotten about it for so long!
This stuff is life changing, guys.
For those of you who aren’t following a Ketogenic diet, feel free to prepare it without the modifications. I am rockin’ the #ketolife right now so you’ll see my tips on making it keto-approved.
Also, I just like eating it with chop sticks..OK?! German red cabbage eaten with chop sticks. Whatever floats your boat, right?
Here is the link to my fave sugar substitute which I used when preparing the cabbage:
Remember: use that freezer! Let’s reduce our waste by conserving food. It is such a simple thing to do, and makes a huge difference for our planet. Also, I challenge you to prepare a recipe which has emotional ties to your heart. If you have a dish that you miss making because of someone who has passed, pay homage to them and go for it! Maybe its uncle Joe’s apple pie, or Grandpa’s roast chicken. Even if it doesn’t taste the same, you’ll be glad you did. Pass your love on by preparing something that brought both of you joy. Take a moment and reflect on how much you value and miss them. Too often we are afraid of these feelings but they are healthy. Cooking is an art which elicits so many memories and awakens the senses. Make a conscious effort to cherish that, instead of running the other way.
Have a wonderful week, and let me know what you think of my German red cabbage. I’d love to hear about recipes that connect you to those who have passed, or are special to you. Please share!
AvOHHHcado toast. It’s everywhere.
I am relatively new to the whole ‘avo toast’ epidemic. To be honest, until a few months ago, I just didn’t see what all of the hype was about. That is…until I actually sunk my teeth into some. Whoa, mind blown, I’m a believer, you will be too. I promise.
There are infinite ways to prepare this delight. My favorite ways to enjoy cado’ toast are pretty straightforward. To begin, I like to cut the avo in half and gently peel away the skin. This makes it easy to cut into slices, on a cutting board. I have only recently started prepping the avocado this way. I used to simply cut the fruit in half, make vertical knife cuts, and then scoop the flesh out using a spoon. Although this method is completely functional, I prefer the first way of de-skinning the avocado to the latter. This applies only if you are making toast #1 or toast #3. For #2, cutting the fruit in half and mashing in it’s shell with a fork is perfect, and gets the job done. I like to use the mashed avocado version if my green beauty isn’t so green and starting to bruise…avo lovers out there know what I mean!
So, for toast#1, I simply cut the avocado into slices and lay them on a piece of multigrain bread. A few weeks ago my toaster wasn’t working and I couldn’t get a new one fast enough!! Anyways,for this version, I like to add fresh sea salt and a drizzle of EVOO. The rich flavor of the olive oil pairs nicely with the avocado. The sea salt also amps up the flavor. A resounding win.
Moving on to toast #2. As you can see, I mashed the avocado and put it on the whole wheat toast. I top this one with dots of sriracha and Himalayan pink salt! This is my fiances favorite. He was soooo not an avo guy, but as I started making these constantly, he eventually caved and is a huge fan. Yum! Perfect for anyone who likes to start their day out with some gusto!
My final toast, #3, is for all you minimalist’s out there. This one is obviously veryyyyy basic. Easy sliced avocado, on toast, garnished with a cute little tomato from my garden! I mean, it’s heart shaped, c’mon nature you’re too much, I love it! I make a point to top all of my toasts with salt, on this one I added some garlic powder too. Classic and delicious.
I’d love to hear what your favorite ways to enjoy this tasty treat are! It is so versatile and can be eaten at any time…perfect for snacks, actual meals, and even… dessert? Maybe not dessert…but you get the idea. Please comment and enlighten me, I am ever eager to try new versions of this sweet, sweet, delicacy. All. The. Yum.