Traditional German Rotkohl (Sweet/Sour Red Cabbage)
This quintessential German side dish goes well with roasts or with spaetzle (recipe below).
1½ pounds red cabbage, very thinly sliced
1 large yellow onion, finely diced
1 large semi-tart apple, peeled, cored and diced
¼ cup butter
2 tablespoons red currant jam, or cherry preserves (optional)
2-3 tablespoons red wine vinegar
½ cup vegetable broth
1 bay leaf
3 whole cloves
3 juniper berries
1 teaspoon sugar
1 teaspoon salt
1 tablespoons all-purpose flour (gluten free and paleo: omit)
2 tablespoons water
Melt the butter in a Dutch oven over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.
Traditionally served with roasts, Rouladen, Sauerbraten and potatoes, Spaetzle or Knoedel.
2 cups all-purpose flour
4 eggs, lightly beaten
1/3 cup 2% milk
2 teaspoons salt
8 cups water
1 tablespoon butter
In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. Yield: 6 servings.
Skillet Turnips and Potatoes with Bacon
1 tablespoon red wine vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced
4 large garlic cloves, peeled, crushed
1 1/2 pounds turnips, peeled, cut into 1-inch chunks
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon chopped fresh Italian parsley
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
Recipe by Lidia Bastianich
Photograph by Marcus Nilsson
Easy Red Pepper Hummus
This red pepper hummus is a quick and easy way to use your frozen peppers for a delicious snack! Dip carrots or tortilla chips- yum!
1 (16 ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
Thawed peppers (about 1/3 of a frozen package, or more to taste)
1 tablespoon tahini
1 fresh lime, juiced
1 1/2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, crushed
In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic. Blend until smooth.
Panang Tofu Curry
This peanut curry is a real crowd pleaser. Adjust spicines with more or less hot chili paste, as desired.
1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13-1/2- to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
1 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper (or frozen pepper), cut into 3/4-inch pieces
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.
Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
Potato, Spinach, and Red Pepper Frittata
1 lb. medium waxy potatoes
1?4 cup olive oil
1 clove garlic, minced
1 small red bell pepper, seeded, and thinly sliced (or a handful of frozen pepper)
1 small yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. thinly sliced basil
8 eggs, beaten
½ cup frozen spinach, thawed and drained
3 tbsp. unsalted butter, cubed
Boil 1" water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12" nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach and cook until warmed though, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.