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
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
This dish with Quinoa, Black Beans, Cucumber and Avocado with Eggs is light, but hearty enough to refuel your tanks and support your journey to greatness. The combination of the vinegar, limes and cilantro creates a wonderful freshness that reinvigorates your soul through your daily grind.You never know, a great idea might even hit you over the head after lunch when you are NOT a wandering zombie in an afternoon coma…
Lunch is often a “human maintenance” meal for me. This translates to: I need food that fuels me through the rest of the crazy day, without leaving me ravenous or sleepy an hour later. Since I love to eat, it also kills me to just grab some junk food and call it okay. So I have been on a quest to find a lunch “supplement” that is filling, enjoyable, and healthy.
This recipe evolved from a bean and quinoa salad dish that my mom regularly makes at home. From that inspiration, I added some avocado and eggs to make it a little more savory and substantial enough to call it a meal. Without the eggs, it can also be a great side dish.
I like to use organic dried black beans cooked via the pressure cooking method, but you can use canned ones. I recommend spending the additional nickel and grabbing the organic ones if available. The organic version will have fewer preservatives and I usually feel less “musical” after the meal. Even if the upgraded beans are a couple bucks, you are nowhere near the cost of a cheeseburger! Treat yourself!
This is a great meal to partially prepare ahead of time, especially the beans and quinoa. I like to make a large batch of beans and quinoa, and store them (separately) in left-over containers in my fridge. They last for about a week without getting funky. With these prepped, you can pull together all kinds of healthy meals on the quick (and cheap).
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.
Chickpea Flatbread Pizza Recipe – Gluten-Free
The original Chickpea Pizza with Eggs Recipe has become kinda small-time famous for some crazy reason. Maybe it’s the eggs on top that get all the attention… Personally, I dig this recipe so much that I make it nearly every week! It then becomes lunch and snacks for the next few days.
As I continue to make it time and time again, I have worked out a few new additions that you are sure to love.
I have been integrating more high quality meats into my diet these days and I am feeling as strong as ever. There is something about incorporating some delicious animal fats that tame my hunger and help me to think more clearly.
It would seem that I am evolving into a P-egan (Paleo-Vegan, borrowed from Dr. Mark Hyman) to get the building benefits of the Paleo diet and the cleansing benefits of lots of veggies.
For the Chickpea Pizza, the refinements include:
- Spice up the CRUST: Add 1 tablespoon Magic Dust to the chickpea crust batter
- Chicken Sausage the Slice: Add ½ pound of browned Italian Chicken Sausage to the pizza toppings
- Simplified cooking instructions: “20-20-5” 20 minutes for the crust, add toppings, 20 minutes for the pizza with toppings, add eggs and cook for a final 5 mins for perfect yolks
This raw beet salad recipe tames the earthy essence of the beets and brings out a beautiful sweetness. As soon as you get past the fact that you are gobbling up raw beets (if you have phobia), you are bound to forget that this is actually a pretty healthy dish!
Raw beets have quite possibly the most intense red color I have ever seen. It has such a powerful color that every item in this salad will become lush and red in color. Watch out for your fancy white shirts!
Recipe Inspiration: How to Cook Everything Vegetarian
There is something about beets that worries many people. There must have been conspiracy among grandmas in the past to make terrible dishes with beets. But that can’t be grandmas always make great stuff. Maybe someone forgot to wash their beets and they got a mouthful of sand… No worries, in this recipe, you peel the beets, so you should be safe from the grit.
I worked from Mark Bittman’s Raw Beet Salad Recipe and pulled a few of variations mentioned to come up with this combo. I love his uncommon takes on regular ingredients. Be sure to check out his inventive alternative preparations for the Raw Beet Salad, he is a Master.
Don’t worry about leftovers with this recipe, the flavors will continue to improve as it marinates. It makes for a good take along lunch dish, although prepare for co-worker jealousy!
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Seriously, is that fried rice without a grain of rice?? The amazing cauliflower strikes again! Really, what can’t you do with cauliflower? Recently I have ran across recipes utilizing this humble plant in all kinds of uncommon ways, such as pizza crust and taco tortillas to name just a few. Maybe I will have to do an entire series on innovative uses of cauliflower. I am intrigued.
This fried “rice” experience is so fast and easy to prepare, it will likely go onto your list for weekday dinner meals. This meal will satisfy even a hearty desire for savory spice without lots of meat. I have also made this without shrimp and its 93% as good. Just add all of the spices to the onions and carrots to make a pure veggie version.
This was one of first times putting ancho chiles to work. The fragrance and color take this dish to the next level. I picked up some that were already ground up at the Spice House in Old Town. As I was testing this recipe, one attempt got so spicy that I nearly made my girlfriend cry… and we are not talking about my spicy dance moves either. So be sure to measure out the peppers in this one or cut them back a bit if are feeling a little less adventurous.
To top off this recipe, don’t forget the squeeze of lime right at the very end. The touch of acid brightens the flavor and finishes it so nicely.
My favorite thing about this recipe: It’s cauliflower, eat as much as you want.
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Simple lentils and tomatoes with a fresh twist from spinach and parsley make for a surprisingly satisfying meal. Add bit of hard goat cheese at the end to further blow your mind.
This soup changed my life. That might be a little dramatic, but it has been one of my absolute favorites when:
- I am starving
- I feel lazy
- I want to impress girls
- I am trying to be a vegetarian
- A friend asks for a quick and easy healthy meal recipe
- I have a busy week (because it freezes up amazing)
Recipe Inspiration – River Cottage Veg, Hugh Fearnley-Whittingstall
The recipe is adapted from the River Cottage Veg cookbook by Hugh Fearnley-Whittingstall. I can’t say enough good things about this book. Hugh is such an interesting vegetable recipe author because actually became famous for a cookbook full of meat recipes called the The River Cottage Meat Book.
In an earlier life, I would have considered myself a meat-a-tarian, and then something happened. I read a number of controversial health and food books, The Omnivore’s Dilemma, The Omnivore’s Dilemma, etc., and decided to do a life experiment. I set out on a non-meat diet for a month or so to see what would happen.
Would I die from a lack of protein or feel so hungry that I wanted to chew off my arm? Maybe… The first day or two were a challenge until I settled into a few new habits. Then came some amazing results. I began feeling overly energetic, fit, and generally healthy! (PS I am not that good at playing by the rules, so I might have had a random meal of chicken wings or steak in there, but even then, the results were REAL from going mostly veggie!)
The introduction to this book struck a chord with me because (like me) Hugh enjoys beautifully crafted meat dishes, but felt it was necessary to allow veggies to play a larger role in his diet. His philosophy is not based around meat replacements, but rather satisfying and flavorful preparations of vegetables.
With Hugh’s recipes, you will not feel emptiness in your heart due to a lack of meat. Actually, you may even start to dream of all of the amazing vegetables and lust for the next meal of green stuff. I did…
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Chicken stock from scratch is one of the most under-rated, and under appreciated beauties in cooking. This winter I have been making lots of soups and they all seem to require some form of soup stock. Then I got kinda cheap, and thought…man, 4 bucks for some chicken flavored water… So I began making my own. Then I started canning it too.
I have utilized a pressure cooker to make this a quicker process, but you can do it with traditional methods as well. I have included timing notes below for alternative methods.
Another beautiful thing about homemade chicken stock is that when you splurge on an organic chicken, you can really get your money’s worth. I have started a bone bucket, a Gladware 8 cup tub, that I toss all my chicken scraps into throughout the week and then store it in the freezer. When the bucket is full its time to make some stock! Also I have began keeping a veggie scrap bucket with things like kale stems, onion trimmings, carrot scraps, parsley stems, etc. This practice of saving the both the chicken and veggie scraps gives me plenty of stock material and I barely have to use any new ingredients. In other words, think of the stock as a your fresh food garbage disposal!
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