Roasted Cabbage

This recipe for Roasted Cabbage is delicious.  It is incredibly easy, quick, and a great way to eat a lot of cabbage instead of making another slaw.  I found this roasted cabbage to be much easier on the digestive system than the typical raw cabbage.  It also makes it easier to eat more cabbage in one sitting.  John and I were able to eat almost an entire head.  We did each take seconds and thirds because it was to tasty.

Roasted Cabbage

One head of Cabbage (I used an early green cabbage- like a Savoy)

1/3 cup Olive Oil (about)

Salt and Pepper

Pre-heat the oven to 425 degrees

Cut the head of cabbage in half and cut out the core.  I then cut each half into about 5 or 6 smaller wedges and laid them in a large baking dish.  

Drizzle the olive oil over the wedges and sprinkle with salt and pepper.  Bake uncovered for 25-30 minutes.  The edges will start to brown and the cabbage will become soft when it is ready.

Backyard Photoshoot

These images were taken with my PopPop's old Minolta Film Camera in my backyard.  They were shot on color film and then transferred to a CD when I got them developed, so there is no computer manipulation on any of these.  

I still really love the quality of film.  This camera takes a little extra care in focusing it, so the images end up with a nice soft quality.  I use a few different film cameras at once, so it may take a while to use the whole roll.  This allows for sweet anticipation for the day when I actually get the film developed and I can see what I have.  No instant gratification here... unless you count the wonderfully heavy camera, the loud clunk of the shutter, and the manual film advance thumb crank. (I love all those things, they are very satisfying for me)

Red Beet Eggs

This is a family recipe, given to me by my Grandma Elsa.  (Elsa was actually her Daschund's name, but as kids, we distinguished our grandparents by the names of their pets, so my other Grandma was Grandma Peaches (she had a cat named Peaches) and Grandma Scotty (again she had a Scottish Terrier named Scotty)
  
I'm not sure where Grandma Elsa got it, but I've made a few little adjustments to satisfy my personal taste.  These are amazing.  If you think these are going to taste like those light pink, tasteless, "beet eggs" that you see floating in a big jar on a shelf behind the bar.... you are soooo wrong.  These little gems are flavorful, tangy, sweet, and absolutely delicious.  Of course you know how much I LOVE red beets, so I try to diversify my beet recipes when  they are at their peek season. (Like right now!)  So this recipe is a fun way to use up all those beets!


The pickled red beet egg pictured has only been soaking for about 1 day, after a couple more days, the beautiful beet color will penetrate the yolk as well.

Red Beet Eggs

aka Pickled Beet Eggs

Just a refresher:

How to make the perfect hard-boiled eggs

Place the raw eggs into a deep sauce pot and cover with water (about an inch above the eggs)

Bring to a boil.

Once boiling, turn off the heat and cover the pot with a lid.

Let it sit for 10 minutes.

Then, drain and put eggs in ice water to stop them from cooking.

Peel.

This will get you the perfect hard-boiled egg.

*NOTE* You should also know that fresher eggs won't peel as easily as eggs that have been sitting for a few weeks- so if you buy your eggs straight from a farmer- wait a couple of weeks.  If you buy from the grocery store- the eggs will be ready to boil whenever.

Ingredients:

12 hard boiled eggs

1 1/2 cups of Apple Cider Vinegar or white vinegar

3 cups of water

1/2 cup of honey, agave or sugar

2 1/2 tsp. salt

1 tsp. pepper

Bring this mixture to a boil in a large sauce pot. (excluding the eggs) 

Then add:

1 large bunch (about 5-8 medium sized beets) thinly sliced beets

1/2 of a large onion (any type) thinly sliced.

Simmer the mixture for 20 minutes.  Remove from heat and allow to cool to almost room temp.  Toss in the peeled eggs making sure the liquid covers the eggs.  Allow to sit at room temp. for about an hour, then transfer the entire contents of the pot to the fridge.  They will be ready to eat the next day and will continue to get more picked as the days go on.  The pickled beets and onion are delicious as well.  Eat these with the eggs, as a side dish, or on a salad. 

Goody Balls

That's right.  You read correctly.  Goody Balls.  They are special, in a healthy, delicious kind of way that is.  I can't really give you an exact recipe for these, because I have never measured any of the ingredients the many times I've made them.  But here is a general portion approximation for those of you who wish to make them.  It's totally worth it too.  They are a great little energy pick-me-up and a nice little satisfying bite of sweetness after dinner.

Peanut Butter

Honey

      (These are the two main ingredients- about a 3:1 ratio of PB to Honey)

Ground Flax Seed

Wheat Germ

Cocoa Powder of Carob Powder

Toasted Sesame Seeds

Toasted Sunflower Seeds

Coarsely Chopped Dried Cranberries

Really you can add any dried fruit, seeds, or nuts that you like.  Example: dried apricots, cherries, raisins, dates, figs.  Chopped almonds, pecans, cashews, pine nuts.  Pumpkin seeds, etc.