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Citrus-Braised Red Cabbage with Apples and Goat Cheese

In Dinner, Great Left-Overs, Lunch, Recipe, Side Dishes by Tom0 Comments

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  

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Whole Fish Sous Vide Red Snapper – Super Tasty & Easy Recipe

In Dinner, Easy Impress, Paleo Friendly, Recipe, Techniques by Tom0 Comments

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  

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Homemade Yogurt Sous Vide Method (Cow or Goat Milk)

In Breakfast, Desserts, Essential Homemade, Recipe, Techniques by Tom0 Comments

There’s yogurt and then there is HOMEMADE yogurt.  You’ve got to try this recipe to get a taste of the fragrant and deliciousness of a freshly crafted yogurt.  Yogurt, probably super difficult to make, right?  They sell so much pre-made in sooo many different flavors, but none stand a chance against the homemade version.  This dish has become a little treat we enjoy nearly every day now and we simply eat it plain!

Sous Vide Yogurt Recipe for Home made Easy how to with mason jars Annova

Yogurt Recipe for Sous Vide

The origins of our yogurt making date back to a recent crusade to find digestive health.  We had been reading the SCD Diet and along with that, they recommended a homemade yogurt with specific cultures.  GI ProStart Yogurt Starter is the brand we have been using with great success.  If you just want to get your feet wet and try this without ordering a culture, just grab a container of Fage yogurt for the starter. This is one of the few yogurt brands without lots of thickeners and non-sense added.

I recently began making our yogurt with the Annova Sous Vide machine.  The results have been pretty awesomely creamy and consistently fermented each time.  I have also made batches of yogurt the old fashioned way with a cooler and warm water added every few hours.  This kinda works, but the Sous Vide is by far an easier way to get great results.

For the milk, we have made delicious yogurt with both grass fed whole cow’s milk and whole goat milk.  The cow’s milk tends to have a bit of a creamier and more gentle flavor.  The goat’s milk goes a little more sour and maintains a bit smoother texture.  Try them both and let us know how they turn out for you.

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Eating in San Diego – Travel with Tom and Priscilla

In Travel, U.S. by Tom0 Comments

San Diego Travel Blog
 
Dark, rainy and cold – that is not the usual description for San Diego, but unfortunately, that was how San Diego was for us. California ended its four-year drought with a rare rainy weather, meanwhile we decided to escape the Chicago winter, thinking we could use some warm weather in San Diego. So…there was no beach weather for us and we wore our sweaters and raincoats everyday.
 
Awesome fish tacos in San Diego CA
 
Trying Airbnb for the first time, we picked a relatively cheap lodging in the Chula Vista area, about 10 minutes from the border with Mexico. The stay was surprisingly nice, and might actually be much better than hotels and for half the price at least. Our host left us snacks and drinks, and pretty much freedom to use most of her home. She worked in a hospital and left for work early in the morning, and was asleep by the time we got back. We went days without meeting her, and for a while, thought we would never get to meet her in person. There was this strange feeling we were pretending to be someone else, leading a parallel life. Finally, we caught up with her one early morning before she left for work and got to know her. How could a hotel beat the intimate experience and a chance to be immersed in the local life in a cute home in a random suburb?
 
Salud Tacos San Diego
 

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What to Eat in Singapore – Travel w/ Tom & Priscilla

In Asia, Singapore, Travel by Tom2 Comments

singapore eating ideas with local cusine tom priscilla

Singapore is an island that is also a city and a country at the Southeastern tip of continental Asia.  The locals call it the “Red Dot” because it is so darn small…  It sits close to the equator, ensuring a predictable 12-hour sunlight everyday of the year, and an amazingly humid tropical weather year round. This is where Priscilla grew up and on this trip, Tom the hapless husband, was about to discover his new extended family and a whole new culture.

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Bali, Indonesia – The Tropical Experience – Travel with Tom and Priscilla

In Asia, Travel by Tom0 Comments

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Bali Indonesia Adventure with Tom & Priscilla

Bali was a short getaway from the city of Singapore, where we escaped the concrete jungle for a little oasis of greenery on the Indian Ocean. It is one of thousands of islands that make up Indonesia, where it had for years, attracted a low-key group of tourists who came for the surf and unique Balinese culture.

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Santa Fe – Part 5 of 5 New Mexico – Travel with Tom and Priscilla

In Travel, U.S. by Tom2 Comments

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Santa Fe – Artsy City Adventure – Tom and Priscilla


Santa Fe is the capital of New Mexico. At 7,198′, it is at a higher altitude than Albuquerque, and is the highest capital city in the US. Recent travel literature on Santa Fe had been pretty negative, with grumbles about the high concentration of retirees from all over that made the city a staid place for the young, and the authentic cultural experience that had since turned into a kitschy tourist destination. But was that true? We were going to find out for ourselves.
We headed straight to the well-known Santa Fe Plaza. Right on one end of the Plaza was the iconic Cathedral Basilica of St. Francis of Assisi. The other side of the plaza was the equally iconic Palace of the Governors where Native Americans sat displaying their wares by the sidewalk. Both these places made up the majority of photos that one could find on Santa Fe.

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Ghost Ranch – Part 4 of 5 New Mexico – Travel with Tom and Priscilla

In Travel, U.S. by Tom1 Comment

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Tom and Priscilla Explore the Mysterious Ghost Ranch


Ghost Ranch was located in Abiquiu, and was owned by the Presbyterian Church who ran it as an education and retreat center. We had chanced upon this obscure place while looking into popular hiking trails in the state. Interestingly, Georgia O’Keefe had lived here, and the beautiful layered rocky canyon had inspired and influenced her art.

There was barely anyone around when we arrived at the ranch, and it appeared mostly deserted, if not abandoned. We found the office to register ourselves, grabbed a map, and started off on the Chimney Rock hiking trail. We soon found ourselves completely alone, the ranch far behind us. The hike was strangely quiet, except for the sound of our footsteps as we put one foot after another, slowly ascending the steep hill. As we trudged forward, a massive cliff face loomed in front of us, and it felt so close as though we could touch it with our hands outstretched. But, in between us was an abyss, made dark and intimidating by the cliffs that closed in around it. Our voices echoed as we hollered. Uncontrollably, the fear of slipping and falling circulated in our minds as we clambered upwards on a ledge. Thankfully, the trail flattened out to a path on the ridge of a hill, providing beautiful views in all directions. The trail ended as the hill dropped off into a vertical cliff, and right across, was the aptly named Chimney Rocks, which jutted out against a backdrop of desert and hills with azure sky.

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Bandelier National Monument – New Mexico 3 of 5 – Travel with Tom and Priscilla

In Travel, U.S. by Tom0 Comments

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Day 3 in New Mexico – Bandelier National Monument


Bandelier National Monument was about an hour drive away from Santa Fe, and was highly ranked on the list of places to visit in New Mexico. It was an ancient site dating back over 11,000 years, where the Ancestral Pueblo people carved dwellings into the rocky canyon and lived there for about 400 years.
Just ten miles short of Bandelier, signs abound at the town of White Rock to inform visitors that the monument could only be accessed via shuttle bus. We had clearly missed that information while planning our visit. A little confused, we walked into a brand new museum-like visitor center, where the staff informed us of the shuttle schedule and fees to enter the monument. We quickly parked our car and caught the monument-bound bus just before it left. The bus took us through winding mountain roads before ending at another visitor center, which sat at the entrance to the monument. A staff greeted us and gave a quick overview of what we could see and do once inside.

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We bought our entry tickets, ventured through the visitor center, and right before exiting into the monument area, we came upon a group of Native Americans performing in their traditional costume. Another group of Native Americans was silently sitting on the floor against the wall, displaying handmade jewelry for sale. Bandelier was certainly tourist-centric.

As we stepped onto the trail, it quickly became apparent that no strenuous hiking was expected. There were families with young children and visitors in flip-flops. The monument appeared to be designed as an outdoor getaway for families.

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Tent Rocks National Monument – New Mexico 2 of 5 – Travel with Tom and Priscilla Schmidt

In Travel, U.S. by Tom0 Comments

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Tent Rocks was a national monument with unique conical rock formations. We saw pictures online that piqued our curiosity, and right away, we knew we had to hike the trails no matter how tough it was going to be. Tent Rocks was also conveniently located between Albuquerque and Santa Fe, making it a good detour as we headed towards Santa Fe.

Slot Canyon at Tent Rocks National Monument

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At the Top of Tent Rocks National Monument

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