sesame soy cabbage

Here's one for the cabbage lovers our there, maybe even the haters as well. (I don't understand those people, cabbage is king in my stomach). I really believe that a good bit of cabbage can really change a persons perspective on the humble cruciferous vegetable, maybe even the world. To far? Maybe but what I always say is, "When in doubt try it out!" Either way, this bit of cabbage is vey very good good.  

A quick little warm up in a skillet with some sesame soy flavor and crunch and you got yourself a A plus little salad. It hits all the right notes for when a) its winter and fresh greens are more sparse (which it currently is and they currently are) b) its cold out (again currently because it's winter) and c) when you only have a head of cabbage in the fridge (was the case but I have sense remedied that). 

Chop it, toss, it, eat it. Quick and easy good food. Get on it.

The stuff. Cabbage (I used savoy but you can use any cabbage you want) soy sauce, toasted sesame oil, olive oil, and a lemon. The lemon is optional, but a little acid is alway welcome in my mouth. 

Chop the cabbage. Unless  you are making this for more then 2 people, you probably only need half a head. However much you use, chop in up into 1-2 inch peices. You could  also shreds it if you want, but I like the bigger pieces. 

Toss the cabbage into a hot skillet that has been drizzled with a little olive oil and toss the soy sauce in with it too. 

Cook on medium high heat until the cabbage has slightly soften. 

While the skillet is still hot, drizzle in a touch of toasted sesame oil and a good amount of sesame seeds. Give it a toss. Taste and add more toasted sesame oil if you want.

Pile it Into a bowl and that's that. Serve with a wedge of lemon or lime if you like the addition of the acid. 

-C

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Sesame Soy Cabbage

serves 1-2 people

• 1/2 of a head of cabbage (green savoy, or red work)
• 1 tablespoon soy or tamari 
• 1/2-1 teaspoon toasted sesame oil
• 1 tablespoon olive oil 
• sesame seeds
• lemon or lime (optional)

Preheat a large skillet to medium high with the olive oil. While its getting hot, chop the cabbage into 1- 2 inch pieces. When the skillet is hot, dump the cabbage in and toss around with the soy sauce. Let cook for 4-5 minutes, giving it a toss a few times, until the cabbage starts to soften. Depending on your preference you can stop cooking it now, or keep cooking until it reaches you preferred doneness. (I like it with a little crunch so I cook it for 5-6 minutes) Once it's done but the skillet is still hot, drizzle in the toasted sesame oil and toss in the sesame seeds. Taste for flavor and add more toasted sesame oil if needed. 

Serve right away although cold left overs are also fantastic. A wedge of lemon or lime is a well received addition. 

Vegetable Soup

Whether you are stuck at home because you have the flu or because you do not want to leave the house for fear of turning into a human popsicle, or maybe even you just don't want to because this is the first weekend that you have no plans, no obligations, no parties, well then you are in good company. 

Unfortunately for me, I have to leave the house. I have obligations, I am getting over the flu, and I am pretty sure I am going to turn into a popsicle because when -8 is the high for the day, well, it's bound to happen. 

But lucky for me I already made the soup, in my fitful sicky, but able to think about and eat food again state. Yes I had the flu, or better yet, the stomach flu. And the stomach flu and food do not mix. Even the thought of food would send me reeling and it was just no good. I seriously thought I would never be able to think or better yet, eat food again without turning straight to the bucket. But I will stop there because you don't need to hear about my misery. Anyway, the death spiral subsided and food was no longer the enemy. I actually wanted (kinda of) to eat again. So food it was to be.

Because it was my first day back to food, I really wanted to take it super easy. (Before I made this soup I actually boiled a carrot until it was mush and ate that just to test my tummy)  Nothing heavy, obviously hot and warming, not to spicy.  Just soothing and nourishing. And I didn't really want think about it and worry about it and spend much time in the kitchen. Sure I could have bought a can of soup but actually no, canned soup is not for me. And I know the mr would have thrown something together for me but I was determined to be a slightly productive human and do something with my day even if it was minimal.  I had to make the soup, I had to do it. 

This soup was exactly what I needed and could not have been any easier to make. Chop up some shit, toss it into a pot, and walk away (or nap on the couch) for a little while. It can be done on the stove, in a slow cooker, or if you have a Instapot and want to do that, I should say go for it. And I am not saying this because I was starving, but  this was one dang fantastic tasting soup. Right in every way. It's going on my semi permanent soup rotation for the next few months.    

No bad after 48 hours of dying and no food. (stupid flu)

The stuff. Carrots, celery, a small rutabaga, and and onion. A red potato, a parsnip, some green been, garlic, canned tomatoes, navy beans,  thyme, rosemary, a bay leaf, and salt and pepper.

Note here that all this stuff was already in my house. Say you do not have a rutabaga or a parsnip, it's totally fine. You can add 

Here is the hardest part. Chop it all up into little pieces. All of it all mixed together, just get it chopped.

And toss it all into a big pot with he green beans, a handful of dried beans, and the spices.

Add in the can of tomatoes

Then fill the pot with water.

Now stick the pot on the stove and bring to a boil then reduce heat to a little lower the medium and loosely cover with a lid. 

A couple hours later, once the beans are cooked and the veggies are tender, you got yourself a big ol' pot of some fantastic home made, easy as can be, vegetable soup. 

Chunky, hearty, and easy as can be. And the best part is that I have left overs and we all know that left over soup is the best soup. 

Stay warm, don't turn into a popsicle.

-C

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Vegetable Soup

Makes a big pot of soup

• 2 carrots
• 3 stalks of elery
• 1 onion
• 1 small rutabage
• 1 red onion
• 1 parsnip
• 2 cups frozen green beans 
• 1/2 cup navy beans
• 3-4 cloves garlic
• 1 28oz can  (no salt added) crushed tomatoes
• 1 teaspoon roasemary
• 1 teaspoon thyme
• 1 bay leave
• salt and pepper
• water

Note. You might not want rutabaga in this or you might want to add some cauliflour or peppers, so go for it. It's a pretty adaptable soup so use what you got and like. 

Grab all you raw veggies, give them a quick wash, then chop them all up into bite sized pieces. Mince up the garlic. Dump it all into a large heavy bottom pot. Add in the frozen green beans, the dried beans, the spices and the can of tomatoes. Add a pinch of salt and pepper and  enough water to cover the everything 3-4 inches. 

Place pot on stove, bring to a boil, then reduce heart to medium low and loosely cover wit a lid. Cook, giving it a stir once in a while,  for a least 1.5 hours ( can cook all day on long on simmer if you like)  or until the beans are coooked through and the veggies have soften. Add more water if needed.

Serve when you are ready to eat. Refrigerate leftovers.