Month: January 2014

Sauteed Cabbage and Apples #Recipe-Vegan, Clean, Healthy and Delicious Eating

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Healthy recipe, clean eating, cabbage, caramelized onion, carrots and apples
Talk about a healthy and delicious dish. This recipe for sauteed cabbage with charred carrots and apples is great as a side to roasted sweet potatoes for a vegan meal. Also fantastic with roasted pork or sausage.

Sautéed cabbage doesn’t need to be boring.  Caramelized onions add a deep sweetness and cooking the carrots until slightly charred concentrates the flavor.  The apples add a tart fruity-ness that make this a fun family dish.

I circled the core of the cabbage. It's tough and hard to eat so I remove it before you slice the cabbage.
I circled the core of the cabbage. It’s tough and hard to eat so remove it before you slice the cabbage.
Cut the cabbage into quarters through the stem. Then remove the tough core
Cut the cabbage into quarters through the stem. Then remove the tough core
After you remove the core, slice the cabbage about 1/2 inch thick.
After you remove the core, slice the cabbage about 1/2 inch thick.  Careful, watch those fingers!!

 

Sautéed cabbage with carrots and apples serves 4-6 people

2 tablespoons vegetable oil

1 onion

3 carrots

1 small cabbage

1 apple ( I used a Fuji apple)

½ cup water, chicken broth or apple juice.

Salt

Ground ginger (optional)

Slice the onions, carrot and cabbage.

Heat the oil in a large skillet.  Cook the onion over medium heat until it’s caramelized.  Add carrots and cook until they are tender and a little bit brown.  Add sliced cabbage and water (or broth, or apple juice) to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple.  Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt and ginger (if using) and serve.

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Volunteering with Hop, Skip and Serve-Dr. King day of Service in Atlanta

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Over 4,400 sandwiches were prepared by a small army of volunteers through Hop, Skip and Serve for Martin Luther King Day
Over 4,400 sandwiches were prepared by a small army of volunteers through Hop, Skip and Serve for Martin Luther King Day

Today was a beautiful day, not because of the weather (though the weather was phenomenal; sunny and fairly warm for Atlanta in January).  Today was beautiful because I had the opportunity to volunteer with my daughter, wonderful friends and the good folks over at Hop, Skip and Serve for Martin Luther King Day.  The order of the day was sandwiches and LOTS of them (over 4,400 ) for those in need.  School supplies and clothing were collected as well.  Hop, Skip and Serve made volunteering a party with a DJ and impromptu dance breaks.  Kids as young as 4 are able to serve their community in a meaningful way, making this a perfect family service opportunity.  It did my heart good to see so many young people there; Girl Scout troops, high school students and students from Spelman, Morehouse and Clark Atlanta University.

Thanks to Drew Charter School for giving a home to the many groups that came together to serve.

Young Volunteers from Clark Atlanta University, Spelman College and Morehouse College
Young Volunteers from Clark Atlanta University, Spelman College and Morehouse College

Volunteers brought in wheat bread and sandwich fixins and we got to work at about 9am.  The college kids counted and organized the sandwiches and got them ready for transport.  Hop, Skip and Serve volunteers got the food where it needed to go and many hungry folks in Atlanta will be fed.   All in all, a great way to spend the day and bond with my daughter.

Also, shout out to Yumbii and Nana G’s food trucks for coming out to support and for bringing tasty treats for the volunteers,

Hop, Skip and (VERY Happy to) Serve Staff. The DJ turned this volunteer opportunity into a family party.
Hop, Skip and (VERY Happy to) Serve Staff. The DJ turned this volunteer opportunity into a family party.  I’m looking forward to their next volunteer opportunity, I’ll b sure to bring the whole family next time.
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Crab and Sweet Potato Bisque Recipe

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You already know how much I love a crab boil (you do know that, right?).  I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch.  We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.

De-fatting chilled stock or broth
Reserve the broth from cooking the crab, corn and sausage. Chill the broth in the refrigerator for up to 3 days or freeze it for up to 1 months. If there is some fat from the sausage you can just pull it off after the broth has been chilled
Simmer rice and diced sweet potato in crab broth
Bring the broth to a boil and add 1/3 cups of rice and 1 1/2 cups of diced sweet potato. Simmer for 45 minutes. You’ll see many recipes for bisque the require a lot of cream, but traditionally bisque is thickened with rice.
Puree the crab bisque
Use an immersion blender (or a regular blender) to puree the soup until smooth. Strain the soup.
Crab and sweet potato bisque recipe
Top the soup with some crab meat, swirl in some half and half and drizzle in a bit of sherry for the grown folks

CRAB AND SWEET POTATO BISQUE serves 6

8 cups of crab broth (from the crab boil you had)

1/3  cup uncooked rice

1 -1/2 cups of diced sweet potato

8 oz back fin crab meat

1/4 cup half and half

1/4 cup dry sherry (for grown folks…it’s optional)

Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes.  Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode.  Puree in small batches for safety)

Pour into serving bowls or cups.  Swirl half and half onto the top of the soup drizzle with sherry if you’re using that.  Add 2 tablespoons of crab meat to each bowl and serve.

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