It’s purple and delicious and so easy to make. Buying a whole head of cabbage always seems like a like you are singing yourself up for a lot of work, slicing, coring, shaving, etc. But seriously this goes from ingredients to table in barely 30 mins, and it doesn’t really take that much effort at all! This recipe for a braised cabbage with apples and a bit of citrus is simple and quick to make… and best of all, it keeps very well and can be enjoyed cold. Add a bit of goat cheese to transform this beautiful cabbage into a fancy savory treat. Let’s cook! Inspiration: Lemonade LA Cookbook Tom’s Flavor Notes: Clean, fresh, PURPLE, slightly sweet Ingredients: 2 lb Red Cabbage (1/2 of a big one) 4 small organic apples – diced 1 onion – diced 1 tablespoon grapeseed or olive oil 1/2 cup red wine vinegar 1/2 cup orange juice 1 teaspoon salt 1 tablespoon fresh cracked black pepper 4 ounces of crumbled goat cheese Step by Step Recipe Instructions – Citrus-Braised Red Cabbage with Apples and Goat Cheese Get your big knife out and chop the cabbage in half. Trim out the core and discard. Turn the half cabbage over onto flat side and cut into 2-3 wedges. Shave each wedge to create cabbage ribbons. Dice up the onions and apples. Sautee over medium heat in an extra large fry pan or even a heavy wok with a lid (as I did). Cook until onions become translucent and slightly soft. Add cabbage to pan and turn to combine. Add red wine vinegar, orange juice, honey, pepper and salt. Adjust heat to low and cover to braise for 20 minutes. Stir occasionally. Once soft, but not moooshy, remove from heat. If enjoying warm, add to plate and top with goat cheese. For a cool version, store in tupperware and chill for a few hours. I would hold the goat cheese until plating too. Let’s Eat! Tools Needed Chef Knife Cast Iron Wok (or just big ole Fry Pan w/ Lid) Printable Recipe Citrus-Braised Red Cabbage with Apples and Goat Cheese Print Prep time 10 mins Cook time 20 mins Total time 30 mins Sweet and Purple with a bit of savory goat cheese! Author: Tom Schmidt (eatwithtom.com) Recipe type: Side Dish Cuisine: Veggies Serves: 4 Ingredients 2 lb Red Cabbage (1/2 of a big one) 4 small organic apples – diced 1 onion – diced 1 tablespoon grapeseed or olive oil ½ cup red wine vinegar ½ cup orange juice 1 teaspoon salt 1 tablespoon fresh cracked black pepper 4 ounces of crumbled goat cheese Instructions Get your big knife out and chop the cabbage in half. Trim out the core and discard. Turn the half cabbage over onto flat side and cut into 2-3 wedges. Shave each wedge to create cabbage ribbons. Dice up the onions and apples. Sautee over medium heat in an extra large fry pan or even a heavy wok with a lid (as I did). Cook until onions become translucent and slightly soft. Add cabbage to pan and turn to combine. Add red wine vinegar, orange juice, honey, pepper and salt. Adjust heat to low and cover to braise for 20 minutes. Stir occasionally. Once soft, but not moooshy, remove from heat. If enjoying warm, add to plate and top with goat cheese. For a cool version, store in tupperware and chill for a few hours. I would hold the goat cheese until plating too. Let’s Eat! 3.2.2925
I am from the midwest and generally the fish we get around here, we done caught’em ourselves! Large Mouth Bass, Catfish, Crappie, etc., etc. And believe me, I’ve got some pictures of me (and my family) with their biggest catch on my phone. Fishing is just one of those things that create some of the most vivid and fun memories of the good ole days of sunrise fishing with my family… Fishing is quite an animalistic experience of man vs. fish and it’s a battle of the wits to see who survives. Ok, maybe a bit dramatic but outsmarting a big one will forever give you a bit of pride that you’ll never forget. Nowadays, I don’t get out to go fishing, but Whole Foods does bring in a few nice ones (and puts them on sale!) every now and then. This week we found an interesting looking Red Snapper and decided to give it a go in the Sous Vide. I adapted the recipe from a few basics I found online. Once you get the basics for a whole fish in the Sous Vide (temp 130°F & time 60 mins) you can add whatever spices you like! I took this Red Snapper a bit more down the Asian inspired route and it turned out simply delicious. We were totally impressed by how flavorful and moist the meat was, while maintaining a nice flakiness. Let’s Cook! Ingredients 1.5-2lb Red Snapper Whole Fish (gutted and cleaned) 2-3 tablespoons of fresh grated ginger 1 teaspoon garlic powder 2 tablespoons french thyme 1 tablespoon sesame oil 1 tablespoon olive oil Tools Needed Sous Vide Machine – I use the Annova Sous Vide 12 Qt Plastic Tub with Lid – Rubber Maid one works well or just any container to get the fish in and covered with water Food Saver – I like the sealed bags even though zip locks would do… Seems a little stronger and less likely to spring a leak Roll of Bags for Food Saver – These have worked great for me and fit a fish! Red Snapper Whole Fish Recipe for Sous Vide Instructions 1. Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F 2. Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant. 3. Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine. 4. Rub seasoning mixture on fish and add some to the body cavity. 5. Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container. 6. Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn’t want it to crush the fish… 7. Put fish into sous vide water and set timer for 1 hour. 8. After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish. 9. Take a few pictures for Instagram and… Let’s Eat! Whole Fish Sous Vide Red Snapper – Super Tasty & Easy Recipe Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins Easy recipe for whole Red Snapper Fish in Sous Vide Author: Tom Schmidt (eatwithtom.com) Recipe type: Sous Vide Cuisine: Seafood Serves: 2-4 Ingredients 1.5-2lb Red Snapper Whole Fish (gutted and cleaned) 2-3 tablespoons of fresh grated ginger 1 teaspoon garlic powder 2 tablespoons french thyme 1 tablespoon sesame oil 1 tablespoon olive oil Instructions Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant. Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine. Rub seasoning mixture on fish and add some to the body cavity. Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container. Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn’t want it to crush the fish… Put fish into sous vide water and set timer for 1 hour. After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish. Take a few pictures for Instagram and… Let’s Eat! 3.2.2925
Stir fry this and stir fry that… You can basically stir fry anything! This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.
The unassuming fermented soybeans (tempeh) wear a meaty disguise to this veggie party with an amazing ability to soak up the dark soy sauce flavors. Add a pile of fresh crunchy green beans, a few carrots, with plenty of garlic and ginger for a bright and satisfyingly hearty ethnic taste.
Your co-workers may even ask: “What type of meat is that in your super delicious looking stir fry left overs??”
And no Bob, you can’t have any my stir fry…
Speaking of left overs, this is one of our staples for a pre-cooked, packaged meal and frozen meal. We have embarked on many stir fry cooking sprees of over 20 pounds on a Sunday afternoon. Then we split up the loot into 1 pound FoodSaver vacuum sealed bags, the perfect single serve healthy lunch or dinner for a guy on the go. Reheating is a breeze and the flavors / textures remain pretty darn good even after a few weeks!
As of this writing, I have eaten our packaged stir fry in 15 states and at 35,000 feet somewhere over Russia… Have stir fry, will travel.
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Do chicken hot wings have their own place in the food pyramid? I think they might have left them off the bottom… Maybe they just ran out paper when they were drawing it.
Glorious chicken hot wings, how I love thee. If there ever was a food that could brighten even a dark Chicago winter day, it would have to be the perfectly roasted chicken wing, with magic dust of course, and finished with some Frank’s hot sauce. Worries disappear as you get covered in hot sauce and the lips start to tingle. BLISS.
I perfected this recipe while living in CHI-Town (Chicago for the rest of y’all) in a classic high-rise condo building. It’s nice enough, but they forgot to put a balcony with a grill on our unit! Consequently, I have been relegated to preparing my favorite chicken wings in the oven. My love for wings and chicken makes this one by far the most tested recipe.
For years I have oven-roasting these famous wings on aluminum foil lined pans, but recently switching over to parchment instead. I have heard from a few people about how aluminum might hurt the brain… I would much rather kill my brain cells with booze rather than aluminum foil!
Be careful, these wings are bound to impress your friends, so buy plenty if sharing. I have seen 100 pound girls demolish upwards of 20 wings, seriously.
These wings are also great un-sauced for those with a little less tolerance for the spicy.
Recipe for Oven Roasted Chicken Hot Wings with Franks Hot Sauce and Magic Dust
2/3 cup Frank’s Hot Sauce
1/2 stick butter (not margarine folks…)
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This super quick kale salad recipe will remind you of your favorite Cesar salad, but without all the dressing! It features my favorite deep dark green lacinato kale. You will love this recipe as a savory contrast to the sweeter Massaged Kale with Cranberries and Sunflower Seeds.
The lemon juice with a little salt magically wilts down the greens making them soft and luxurious. I like to give this one a quick massage speed up the process and make it extra tender, but you can also just let the lemon and salt work their wilting magic over a few hours. Check out the video to learn how-to massage the kale!
Parmesan provides the blast of flavor. Be sure to look for a quality chunk of parmesan to grate into your salad, mmmmm… worth every penny. Even with the best parmesan you can find, you only need a few bucks worth for a whole dish!
True Food Kitchen Restaurant and Cookbook Review
Adapted from Dr. Weil’s cookbook, this is a close cousin to the Kale Salad served in the True Food restaurants. On my recent trip to Denver, I tried the real deal at True Food in Cherry Creek. The restaurant is super hip: fun concept and lots of veggies on the menu (but also some meat and booze — look, it’s a party; bring friends!)
The True Food – Cherry Creek experience: trendy neighborhood, fashionable folks, intellectual chatter and open concept kitchen and food prep areas. The layout and attitude implies respect and authenticity on HOW your TRUE FOOD is PREPARED, the heart of the “True Food” concept. The service had a educational flair, with the waiter answering all menu questions with an underlying knowledge of the health benefits. Bottom line, a cool place to stop by in Denver.
The salad was great at the restaurant, but a little pricey for my big appetite for greens. As with any great experience comes a price tag, but HOORAY: this salad is one you can make at home. Thank you, Dr. Weil — for the cookbook featuring many of True Food’s popular dishes. Filled with beautiful images and fun commentary from the Chefs who worked along side Andrew Weil in creating these recipes, this cookbook is a treat. Pick up the True Food cookbook and read the story of how Dr. Weil convinced the Chef to embrace the use of a garlic press. Funny stuff!
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Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.
The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.
“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom
This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…
Recipe Inspiration: The Pressured Cook
This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!
My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.
Lemon Chicken Vegetable Soup with the Pressure Cooker Method Step by Step Recipe
Fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.
Over the Christmas break, I was back at home perusing cookbooks and found “Plenty More” by the uber famous Yotam Ottolenghi. At first glance I was thoroughly impressed by the images, but felt the ingredients may be too obscure for most. I still grabbed the book and loaded it up for some airplane reading on the way back from Missouri to the Chicago Arctic.
Recipe Inspiration – Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (pg.62)
While squished into an airplane seat and thumbing through the book, I found myself quite excited about a number of Yotam’s recipes. They seem to have an un-abashed other world flair to them. Due to his British tongue, a number of ingredients that sound exotic turn out to be easily attainable. For example, “haricots verts” actually are just simple green beans…
Ok, so beans are haricots verts, but when do I find curry leaves, and fresh ones to be exact? Well I haven’t yet… But I did find fresh Kaffir Lime leaves at an asian grocery store for real cheap. So I tossed ’em in! Although I am sure it’s a very different flavor from the original recipe, the aroma and flavor infusion from the leaves is worth a quick trip to the market.
Another substitution I made for this recipe was young coconut meat for grated mature hard coconut. Until preparing this dish I had never hacked into a fresh coconut in the kitchen. Recalling my childhood, we might have had one that I smashed with a hammer in the driveway, but that’s about it. My girlfriend loves coconut water and has many fond memories of drinking them along the roadside in Singapore. She assured me, “just cut here and here and the top will come right off.”
I sort of believed her, but I still wore my cut resistant gloves. I dug up an old knife and began gently hacking away at the top point. It’s easy to cut through the white flesh, but then there is a woody center that does take a bit more whacking. Then suddenly the coconut water begins to leak out and whoohoo! Just like finding water in the dessert. Take a look down below for images of how-to break into the young coconut, it is definitely easier than I would have imagined. AND the coconut is totally worth it in this veggie dish for a hint of sweetness and richness.
This recipe was the my first foray into “Plenty More” and it actually turned out real tasty! Either every recipe in this book is pretty good, or I just got lucky. Regardless, I am motivated to translate more British English to discover the world according to Yotam.
Yotam Otteolenghi’s Plenty More Recipe Adaptation for Broccolini and Edamame Salad Step by Step Images
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Here we turn our pork butt into Chorizo, a dynamic and delicious team player in the kitchen. This sausage brings a strong spicy and rich flavor to any dish. (Check out the Seafood Stew!) Chorizo can also stand on its own, I’ll even throw a link on the grill and top it with some ketchup. Shoot, Chorizo can even take the lead on your next conference call, really just a great team player…
When picking out your next piece of butt, choose a nice big one with plenty of marbling. Good fat content is paramount to a successful sausage. Or if your local grocery does not have whole butts, grab a large pack of pork steaks, it is the same meat.
We shot this recipe when my parents were visiting and my Dad Jerry is the true sausage aficionado who got me started with this whole idea. I like to be a conscious eater, and sausage is terribly hard to find without NASTY chemicals. Soooo I am learning to make it at home without the monster toxins! Additionally you know that the ingredients include good quality meat with the proper fat content (approximately 20% with a pork butt), compared to store-bought sausages that can go as high as 50% fat!
Making Sausage at home is a bit of a project, but it saves super well and you will love spicing up all kinds of dishes with a bit of sausage. Add a bit of chorizo to Kale and Eggs or a frittata to give it a uniquely Spanish taste. Also you can simply poach these sausages in fry pan with a bit of water or pan fry to an internal temp of 165F for a quick lunch.
The Tools for Sausage Making
You need a few tools for this project, but seriously, you can afford these! The grinder is $50 and the stuffer is $100. Combined, about equal to the price of a pair of decent dress shoes. Of course you could get it done with the KitchenAid Grinder attachment, but you likely won’t have as much fun. Believe me, I was bit skeptical on this investment, but I am diggin’ it now!
Electric Meat Grinder
Harbor Freight grinder is a great cheap grinder for the foodie. It is perfectly capable of grinding any meats without bones. It is a simple, small and light enough to easily put away. It seems that this grinder will run for quite a while as long as you do not feed it rock solid frozen meat.
Although the grinder can stuff your casings it can be a real mess and take a long time to stuff and clean up. A true stuffer is a key tool for success.
Kitchener 5-Lb. Stainless Steel Sausage Stuffer
At $100, this is the least expensive route to a great sausage stuffing experience. The tool is finely manufactured and works great. The speed that you force the meat through the tube can be finely adjusted. The ability to control all that raw meat moving around your kitchen will go a long way toward enjoying your sausage making experience and keeping your food prep safe.
Bright, hearty and complex! This salmon and mussel seafood stew has a delightfully fresh tangy flavor and a deep savory finish. Although it is a warm stew, it is perfect on a summer evening with a glass of white wine.
This is one of our favorites for at home celebratory meals. Compared to some of the more simple (and cheaper…) dishes featured on Eat with Tom, this one is definitely worth the investment. Maybe a good idea for the next big night in with your sweetie…
Feel free to make this with whatever seafood is available in your area, this dish is versatile. I have made it with a variety of fish and seafood ingredients, but have landed on Coho salmon and mussels as my favorite. The Coho Salmon has a strong flavor that is perfect in the stew and tends to hold together nicely.
Recipe Inspiration – Feasting at Home (blog)
Don’t forget the lemons! The stew develops a wonderful depth of richness that is brightened up with the zestiness of the lemon juice.
This extremely simple chicken and vegetable Stir-Fry recipe will leave your taste-buds feeling like you slaved over the stove when in fact you threw together a package of organic chicken (make high quality meat a priority!) and some pre-cut frozen veggies in a pan and pushed “go.”
You know the nights you get home from your workday and you are just so pooped it feels like it may be easier to eat an entire bag of chips than take time to make a healthy dinner? It’s not a pretty sight… I get whiny and draggy and I’m pretty sure my fiance (yes, we just got engaged this week, I am on cloud 9!) wants to stick me in the frying pan right along with the veggies.
My favorite part of this dish, besides the fact that it is healthy, is the sweet and salty flavors of Coconut Aminos. You can buy this alternative to soy sauce online or at Whole Foods. Not only does this replace soy (for those who are sensitive or who follow a Paleo diet), this baby is jam packed with healthy amino acids which are the fundamental building blocks of our tissues.
I hope this recipe will become a staple in your yummy food repertoire for the nights you need to make something quick that will still fuel you in a healthy way!