Sweet and Sour Red Cabbage

Looking for a pop of colour on your plate? This sweet and sour red cabbage is that pop you need. Serve it hot, at room temperature or cold alongside sausages, pork or as a starter with mini tourtière. Check out the mini meat pie tourtière recipe at the end of this post.

Ingredients:

3 cups thinly sliced red cabbage

1/2 cup sliced onion

1/2 cup diced apple

1/4 cup water

2 tbsps apple cider vinegar

3 tsps brown sugar

1/2 tsp salt

pinch of pepper

Combine everything in a saucepan. Cover and bring to a boil, then reduce heat and simmer until tender crisp, about 15 minutes.

Serves 6

 Mini meat pie recipe right here:

https://www.hotandcoldrunningmom.ca/2021/12/meat-pies-and-minis-tourtiere.html

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Pickled Red Cabbage

The perfect sweet and tangy side with a pop of colour 💜💓

Adds a little crunch to your burger, hot dog, fish or chicken taco.

Ingredients:

2 cups finely shredded red cabbage

1/2 cup water

1/2 cup red wine vinegar

1 heaping tbsp brown sugar

1 tsp minced garlic

1/2 tsp salt

2 pinches pepper

1 pinch red pepper flakes

Combine the water, vinegar, brown sugar, garlic, salt, pepper and red pepper flakes in a large bowl or corning ware. Add the shredded cabbage, cover and leave on kitchen counter for 4-6 hours, then chill in the refrigerator.

Makes 4-6 servings

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Sweet Potato Hash

This colourful hash goes well beside just about any protein you like and if you want to keep it vegetarian toss in some chickpeas or kidney beans for a hearty meal.

Ingredients:

1 sweet potato

1 medium onion, diced

1/2 red bell pepper, diced

3-4 tbsps olive oil

1 tsp minced garlic

1/2 tsp paprika

1/2 tsp turmeric

1/4 tsp black pepper

fresh parsley

Scrub the sweet potato clean, pierce a couple of times with a fork then microwave 2-3 minutes on high so that it just starts to get soft. Set aside. 

Dice the onion and bell pepper and heat 1 tablespoon of olive oil in a skillet to medium high heat. Add the onion and pepper and sauté 3-4 minutes, then add the garlic for 1 minute longer. While this cooks peel and dice the sweet potato and when ready make a well in the center of the onions and peppers. Add 2 tablespoons olive oil and the potatoes. Cook 1-2 minutes without stirring.

Now stir together revealing the caramelized edges on the diced sweet potato. Add the seasonings. If you like toss another tablespoon of olive oil in just before serving.

And serve with fresh chopped parsley.

Makes 2-4 servings

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Roasted Cabbage and Orange Wedges

When someone says cabbage I usually think of cabbage rolls or coleslaw. But roasting it is the way to go! Charred edges and tender crisp inside, these cabbage wedges are gorgeous!

Ingredients:

1/2 a medium cabbage, cut into slim wedges

1 large orange, cut into wedges

2 tbsps olive oil

1 tbsp fresh squeezed orange juice

1 tbsp maple syrup

a little orange zest if you like

garlic powder and smoked paprika to taste

fresh rosemary to bake with and garnish

crumbled feta

balsamic vinegar

spray oil

Line a baking sheet with parchment and place the cabbage and orange wedges so they don't overlap. Whisk the olive oil, orange juice and maple syrup together and brush all over the cabbage. A little on the orange wedges too if you like. And add orange zest to the oil if you are using it for an extra zing.

Then sprinkle with garlic powder, paprika and rosemary and they're ready for the oven!

Bake at 400°F for 30 minutes, then give them a little spritz of oil and broil 2-3 minutes if you like a little more char. 

You can see that lovely browned edge here 😋

Drizzle some balsamic vinegar and add crumbled feta. Hmm, so good!!

Serves 3-4

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Oven Roasted Carrots

Carrots are everybody's favourite veggie amiright? I mean they're not like brussels sprouts, eggplant or turnip where you have to dress them up to convince people they're good. That's why this is a basic roasted carrot recipe, no bells and whistles just good carrots!

Ingredients:

2 lbs carrots

3 tbsps olive oil

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dry oregano

fresh chopped parsley to garnish

Wash and scrub (or peel) the carrots and cut lengthwise into sticks of even thickness. Place them in a plastic bag along with the oil, pepper, onion and garlic powders and oregano and shake, shake, shake! Lay them out (mostly) single layer on a parchment lined baking sheet and roast at 425°F for 30-40 minutes or until desired tender/crispness.

Top with fresh chopped parsley and serve.

Serves 6-8

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Caramelized Shallots

Shallots, white onion's milder cousin, are peeled after boiling (so no tears) then roasted to a golden perfection. Lovely alongside roast beef, pork chops or even turkey. They can also be made a few days ahead of time.

Ingredients:

12 oz (340g) pkg dry shallots

2 tbsps semi salted butter

1 tbsp balsamic vinegar

1/4 tsp sea salt

1/4 tsp black pepper

pinch of sugar

fresh parsley to garnish

To peel the shallots, drop them into a pot of boiling water for 1 minute then drain. Just slice off the root and stem ends and slip the rest of the peel right off.

Melt butter in a skillet and brown shallots on medium heat about 10 minutes.

Remove from heat and add balsamic, salt, pepper and sugar. Toss to coat then into a 400°F oven for 25-30 minutes, turning every 10 minutes.

That's it! Top with fresh parsley and serve.

If made ahead of time (or on the off chance you have leftovers) simply microwave to reheat.

Stuffed Butternut Squash

Mild and subtly sweet butternut squash is the perfect canvas for this savory, wholesome filling. Serve it paired up with your favourite protein for a healthy, flavour packed meal. 

Ingredients:

1 1/4 lb butternut squash

2 tsps tomato sauce

2 tsps minced garlic (or more if you like garlic!)

1/4 cup chopped kale

1/2 tsp Mrs. Dash original (and/or salt and pepper)

1/4 cup chicken broth

1/4 cup shredded cheddar cheese

black pepper

red pepper flakes

I used a small squash but if you are using a larger one just increase the rest of the ingredients accordingly.

Cut the squash in half lengthwise and remove the seeds. I used a grapefruit spoon to clean that out. Then scoop out some of the flesh using a melon baller, leaving about as much as the area where the seeds were removed on the skin. 

Place the halves on a baking sheet and spread 1 tsp tomato sauce in each. Then chop the scooped out squash, add the garlic and kale and spoon into the shells. Pour in the broth and sprinkle Mrs. Dash.

Top with shredded cheese, black pepper and a few red pepper flakes to taste.

Bake at 400°F for 40-50 minutes or until the butternut squash is tender.

These small ones can be served as is for a lovely dinner for two side, but if using a bigger squash they may be cut in half like this 🠋

Orzo Stuffed Peppers

These orzo stuffed peppers make a hearty main dish but are equally good (or even better) as a leftover lunch! 

Ingredients:

4 large bell peppers

1 Italian tomato, chopped 

a handful of cherry tomatoes

2 tbsps olive oil

1 medium onion, grated

1 carrot, grated

1 lb ground beef

1 tsp dry oregano

3 tsps minced garlic

1 cup orzo

1 cup water

1/3 cup alfredo sauce (or more water)

a pinch of sugar

salt and pepper to taste

1/4 cup parmesan cheese

1 1/2 - 2 cups beef broth

Prepare the peppers. Cut the tops off and reserve their "hats" for later. Cut out the seeds and membrane and sit them in a baking dish.

Purée the tomato and cherry tomatoes to make 1 cup. (Or use store bought tomato purée)

Heat olive oil in a large frying pan and brown the onion 2-3 minutes. Then add the carrot and stir for 1 minute. Add the ground beef, garlic and oregano and cook until no pink remains. Finally, add the tomato purée, alfredo sauce and water and bring to a boil. Stir in the orzo, sugar, salt and pepper and simmer 10-15 minutes or until the orzo is tender.

Remove from heat and add the parmesan cheese. Fill peppers and top them with their hats. Pour the broth into the baking dish.

And bake at 400°F for 1 - 1 1/4 hours, basting with broth and pan juices a couple of times. Keep a foil cover on them for the first 45 minutes of cooking time then uncover for the remaining 15-30 minutes.

Serve with a nice side salad.

Baked Cauliflower Dinner

Pasta bake with no pasta? Yep, cauliflower is swapped in for a lighter fare that's still high on flavour!

Ingredients:

8 cups cauliflower florets

2 tbsps olive oil

1 tsp salt

1/2 tsp pepper

1 lb ground beef

3/4 cups diced onion

2 tsps minced garlic

1 tsp oregano

1/2 tsp dry basil

2 1/2 cups tomato sauce

1 cup cottage cheese

1 egg

1/2 cup parmesan cheese

1 1/2 cups shredded mozzarella cheese

Toss the cauliflower with olive oil, salt and pepper and spread out on a lined baking sheet. Bake at 350°F for 25-30 minutes or until tender.

While that bakes brown the ground beef in a large skillet until no pink remains. Remove excess grease. Add onion and cook 2 minutes then add garlic, oregano and basil. Add the tomato sauce and simmer 10 minutes. Finally, add the cauliflower.

Mix the cottage cheese and egg together.

Now start layering in an oiled 9 X 13" baking dish... 1/2 the cauliflower/meat sauce, 1/2 the cottage cheese/egg, 1/2 mozzarella and 1/2 the parmesan. Then repeat ending with parmesan.

Bake at 350°F for 30 minutes.

And serve with a light salad.

Serves 4-5

Adapted from: thelittlepine.com