Monthly Archives: November 2017

8 Nov 2017: Purple Cabbage Salad

2017-Nov-08_FourNightsAWeek_1498Not sure how it happened, but I recently began receiving a food mag “All Recipes.com”. In the September/October 2017 print issue was a recipe for Purple Cabbage Salad, so in an effort to “eat the rainbow”, I put it on this week’s menu. 

It comes together very quickly with a food processor for shredding and the ingredients were mostly items I would have in my pantry any way – just needed a purple cabbage. At 165 calories per 2/3 cup serving, it’ll make a break from lettuce salads and a nice side for tonight’s dinner.

Ingredients

  • 1/2 cup pine nuts
  • 2 1/2 cups shredded red cabbage
  • 1 11-oz. can mandarin oranges, drained
  • 2 green onions, chopped
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup apple cider vinegar
  • 1/4 cup canola oil (I used olive)
  • 1 TBSP sugar
  • 1/4 tsp salt

Method

  1. Toast pine nuts in a small skillet over medium heat, stirring constantly until fragrant and lightly browned (about 2 minutes). Transfer immediately to a bowl and let cool.
  2. Lightly toss together cabbage, oranges, green onions and cranberries in a bowl. Whisk together vinegar, oil, sugar, and salt in a bowl until sugar and salt dissolve.
  3. Stir toasted pine nuts into salad and top with dressing. Toss again to coat before serving. (This salad can be made up to 1 day ahead and chilled, tightly covered.)

 

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05 Nov 2017: Cinnamon Brown Sugar Bars

2017-Nov-05_fournightsaweek_1461A recent impulse buy from King Arthur Flour was cinnamon – two different kinds actually. As I was growing up, I only knew that cinnamon came from a McCormack’s tin. The two types of cinnamon I purchased for baking – and yes, I can taste a difference – were Vietnamese and Madagascar.  Now to use them before they become stale.

Today’s weather was dank and dark and a fitting day for some comfort food and smells. This recipe for Cinnamon Brown Sugar Bars seems to fit the need and will, I hope taste as wonderful as the aroma that now fills my kitchen. 

This recipe was collected from My Kitchen Craze and can be found here.  But don’t stop with this bar recipe; lots of delicious looking and sounding possibilities to explore.

Ingredients

  • 1 cup butter softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 TBSP vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 2/3 c all-purpose flour

Cinnamon Sugar Topping

  • 2 TBSP sugar
  • 2 tsp cinnamon

Method

  1. Pre-heat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
  2. Using a stand mixer (or hand mixer), cream together butter and brown sugar until light and fluffy, about 5 minutes. Add eggs one at a time, making sure to incorporate each one.
  3. Add vanilla and beat until smooth.
  4. Add baking powder, salt, cinnamon, nutmeg, and flour to a medium bowl, whisk to combine. Add the flour mixture to the mixer and stir until just combined.
  5. Pour bater into baking dish and spread evenly with a spatula.
  6. In a small bowl mix cinnamon and sugar. Sprinkle evenly over the batter.
  7. Bake for 25-35 minutes or until bars are set in the middle and a toothpick inserted in the middle comes out clean. Cool completely until cutting into bars.
  8. Eat by themselves (my choice) or with a dollop of vanilla ice cream. Enjoy.

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