Category Archives: Vegetables

Slow Cooker Red Cabbage

My Grandma’s Slow Cooker Red Cabbage

Slow Cooker Red Cabbage

My Grandmother was a lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.

She didn’t own a crock pot in those days, but I do remember her slow cooking on a Paraffin Stove.
Slow cooked Red Cabbage with apples and spices, just the smell reminds me of her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.
I don’t make it very often but when the temperature drops it’s just what you need, home made cozy comfort food.


Serves : 6-8
INGREDIENTS:

Slow Cooker Red Cabbage

Slow Cooker Red Cabbage

2 tbsp. butter
1 medium red cabbage, shredded on a mandoline or cut thinly with  knife
1 medium onion, peeled and chopped fine
2 medium apples, peeled and diced small
1/4 tsp. ground dry ginger
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
2 bay leaves
1/4 Cup  sugar
1/4 Cup apple cider vinegar
1 1/4 Cups water
1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water

Slow Cooker Red Cabbage

METHOD:
This couldn’t be easier.
Place all the ingredients in the slow cooker, toss very well.
Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.
This is one of the few vegetable dishes that you want well cooked.

Enjoy!

Myra XO

chicken zucchini

Chicken stuffed Zucchini

chicken zucchini

Fresh Zucchini is stuffed with hearty chicken and sauce, topped with cheese and baked to perfection making this a delicious low-carb and gluten-free dinner!
These zucchini boats are for low-carb lovers and just about anyone else! We all have those nights when we crave a large slice of pizza or lasagna but don’t want all the carbs at night. With these zucchini boats, you get all the deliciousness without the carbs because the zucchini crust is used as the base.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 6

Ingredients:

• 4 medium zucchini or 8 small

• 1 pound chicken breast

• 1 small can of corn (drained) omit if your diet is strict

•1 tablespoon olive oil

• 1/2 cup onion chopped

• 2 cloves garlic minced

• 1 cup marinara sauce

• 1 tablespoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup low-fat shredded cheddar or mozzarella cheese

chicken zucchini

chicken zucchini

Instructions:

1. Preheat oven to 190 C/375 F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini ‘meat’ and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

3. Spoon mixture into zucchini boats and top each with shredded cheese. Bake for 20-25 minutes or until zucchini is cooked and the cheesy is fully melted and bubbly

Enjoy!
Myra Xo

 

mediterranean stuffed peppers

Mediterranean Stuffed Peppers

mediterranean stuffed peppers

Stuffed peppers are what dinner dreams are made of, for various reasons;

1). They can be filled ahead of time, and baked when you’re ready making them perfect for a fancy-ish dinner.

2). Fancy enough for a dinner party

3). Financially pleasing, aka cheap to make.

4). Everything in one place, protein, fibre and veggies/vitamins

5). It’s a no-brainer

6). The most delicious dinner I have had in a while

The great thing about stuffed peppers is that everybody likes them, even non-pepper lovers. Probably because the peppers turn so tender and sweet in the oven.

But what I love most about these stuffed peppers, is slicing the leftovers the next day and stuffing them into a sandwich with some of the tomato sauce, so good. That of course if you’re lucky enough to have left overs. Having said that, you can easily double the recipe just to be save. I do also freeze these but have noticed that the peppers do become a little softer, but flavour-wise still awesome.

mediterranean stuffed peppers

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings: 4

Ingredients:

• 1/2 cup white rice uncooked

• 1 cup water

• 2 medium yellow onions chopped fine, about 1 cup

• 2 cloves garlic minced or grated

• 1 tbsp. olive oil

• 2 slices white bread good quality crusts removed

• 2 tbsp. milk

• 1 lb. / 500 gr. ground beef

• ¾ tsp. salt

• Freshly ground black pepper

• 1 tsp. Dijon mustard

• 1 tsp. thyme dried

• ½ tsp. oregano dried

• 3 tbsp. pine nuts

• 1 egg yolk

• ¼ tsp. all spice

• ¼ cup chopped parsley more for garnish

• 4 red peppers large

• 1 tbsp. olive oil

• 1 medium onion

• 1 garlic minced

• 1 tbsp. tomato paste

• 1 tbsp. flour

• ½ cup dry white wine

• 1 cup tomato sauce

• 1 cup chicken or beef stock

• ½ cup crème fraiche

• Chopped green onions for garnish

mediterranean stuffed peppers

Instructions:

1. Preheat oven to 175 degrees C / 350 degrees F

2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Drain and cool, or use leftover rice, about 1 cup.

3. Dry toast the pine nuts in a skillet over medium heat for about a minute, remove and reserve.

4. In a skillet over low heat, heat 1 tbsp. of oil and sautée the chopped onions until soft and translucent, about 10 minutes. Add the garlic and cook for one more minute.

5. Turn off heat and let cool.

6. In a bowl, place the bread torn into pieces together with the milk and let soak for about 5 minutes.

7. Add the meat to the bowl together with the cooled onion and garlic. Season with the salt, pepper, mustard, thyme, oregano, pine nuts, all spice , parsley and egg yolk.

8. Wash the peppers and make a cut in the middle and carefully open them enough to remove the seeds and membranes.

9. If you are using the regular bell pepper, remove the lid and proceed as above.

10. 10. Arrange peppers in an oiled baking dish. For bell peppers, slice the bottoms of the peppers if necessary so that they will stand upright.

11. 11. Stuff the peppers with the meat mixture, I use my fingers and a spoon to push it all the way into the pepper.

12. 12. For the sauce: heat the remaining tablespoon of olive oil and sautée onion and garlic until almost soft. Add the tomato paste and stir. Add the flour and stir to cook for 30 seconds, gradually add the wine and stock. Add the tomato sauce and stir to combine. Add the teaspoon of sugar. Season to taste. Spoon sauce around the peppers. Cover loosely with tin foil. Place in the middle of the oven. After about 20 minutes, remove the foil.

13. 13. Bake for 45 min to 1 hour in the preheated oven until the peppers are tender.

14. 14. Before serving stir in the crème fraiche.

15. 15. Serve with the sauce and garnish with green onions and reserved parsley.

Great with some french bread to mop up the sauce.

Enjoy!

Myra XO

Baked Beans, three cooking methods

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…Slow Cooker, Oven or Stove Top.

If you have never had home made Baked Beans before, you’re missing out on something very good and comforting. Seriously the first time I had them, I just couldn’t believe how a simple pot of beans could blow me away like that.

The ingredient list may seem long but it’s effortless to throw together.

Throw everything in a pot and that’s it. Dinner done, ok a couple of hours later. If you cook it in a crock pot you don’t even have to stay home.

I’ve given you the cooking times of the three common methods, crock pot, stove and oven. Which ever you prefer. Oven being the authentic way, but all just as good.

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Serves 6

Ingredients:

1 lb. white Beans , soaked overnight in plenty of water

1 tbsp. Olive Oil

1 large onion, peeled and chopped

4 oz. smoked bacon cut into cubes

2 Bay Leaves

1  2.5 oz can of Tomato Paste

2 tbsp. Pure Blackstrap Molasses

2 tbsp. Maple Syrup

1 tbsp. Dijon Mustard

1 tbsp. Liquid Smoke

1 tbsp. Sweet Smoked Paprika

1 tbsp. stock concentrate, beef or chicken

1 thick slice of salted smoked pork (loin or shoulder), known also as Kasseler

2 tbsp. thick Dark Balsamic Vinegar

1 tsp. Himalayan Salt

Black Pepper

1/4 C. Tomato Ketchup

3 C. water

baked-beans-1

baked-beans-2

Method;

Heat oil in a large saucepan over medium-high heat until shimmery. Add diced bacon, garlic, and onion to pan and stir frequently until bacon begins to crisp, about 8-10 minutes.

Reduce heat to medium and add the remaining ingredients.  The liquid should cover the beans by 1/2 inch. Add more water if necessary. Bring to a simmer.

Oven : Preheat oven to 300° F . Transfer to an oven proof dish and cover with foil. Cook without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every hour to see if you need to add more water, the beans should be saucy at all times.  For the last hour of cooking, uncover beans.

Slow Cooker : Transfer to slow cooker and cook on high for about 4-5 hours, depending on your slow cooker, so check.

Stove Top : Bring to a simmer and cook for about 2 hours with the lid half on, check for liquid every now and then.

I like to serve the Baked Beans with home made bread.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Passion Kale Salad with Grapes

kale-grape-salad14

Let me introduce you to a new couple,  Passion fruit and Kale. They say opposites attract, right?

Kale being strong, textured, dark and rough, and Passion fruit being delicate, perfumed, sweet and juicy.

These two go together so well. I wanted to find something completely different from the most obvious choices to accompany the kale, giving it sweetness and something  very different.

The addition of Grapes I love because to me they are like little explosions of sweet juice.

The nuts have had a turn in the pan with a bit of honey and salt to give them crunch and flavour. So to make a long story short, I think you’re really gonna like this one and it’s so pretty too.

The essential trick is to massage the Kale long enough for the right texture, it’s also easier to digest this way and it becomes a little softer.

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Serves 4 as a side

Ingredients;

1  12 oz./350 gr. bag of (organic) washed and chopped Kale

juice of half a lemon

1 tbsp. Extra Virgin Olive Oil

1/4 tsp Himalayan Salt

1 tbsp. Raw Honey

freshly Black Pepper

1/2 C. red grapes cut in half

1 passion fruit. (wrinkled fruit means sweeter)

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1/3 C. Walnuts roughly chopped

1 tbsp. Honey

a sprinkling of Himalayan Salt

Method;

Get out a tray and cover with parchment paper.

Put a frying pan on to medium heat. Toast the walnuts for  about three minutes until golden, add the salt and honey. Cook for an other minute or so until syrupy and sticky. Take off the heat and pour the nuts onto the tray with parchment paper. Let cool.

Put the Kale in a bowl. Add salt, lemon juice and olive oil. With very clean hands, start massaging and squeezing the kale, for about ten minutes. Until it turns darker and softer.

Spoon out half of the Passion fruit and add the tablespoon honey, incorporate in the kale salad and mix.

Place the Kale on a pretty serving dish or plate. Decorate with the grapes and nuts. Spoon the other half of the passion fruit pulp out on top of the kale salad.

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Not quite what you’re looking for? How about Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.