Schlagwort-Archive: Heidi Swanson

Warm Red Cabbage Salad

6 Antworten

It’s autumn and time for cabbage. I live in the northernmost state of federation in Germany – Schleswig-Holstein – with Europe’s largest single area of cabbage cultivation. To find a 1 pound head of red cabbage is nearly impossible. I bought a 2-kg-head and shredded it completely and used 250 grams for the

Warm Red Cabbage Salad

Warm Red Cabbage Salad

The rest will be fermented to red cabbage sauerkraut. In Europe feta cheese is – like Parmesan – a protected designation of indication. Feta has to be produced in Greece. I used greek-style cheese instead. Cold-pressed rapeseed oil is the German answer to olive oil. All came together to a delicious salad also for lunch at work.

Warm Red Cabbage Salad

Yield: 2 servings

Warm Red Cabbage Salad at work

Easy recipe for warm Red Cabbage Salad

Ingredients:

  • 35 grams sunflower seeds
  • 1/2 teaspoon brown sugar
  • fine grain sea salt
  • 1 tablespoon rapeseed oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 230 – 250 grams red cabbage, quartered and cut into thin ribbons
  • 1/2 teaspoon fresh rosemary, minced
  • 30 grams golden raisins
  • 2 generous tablespoons balsamic vinegar
  • 20 grams greek-style cheese, crumbled
  • Parmesan cheese, freshly grated to garnish

SOURCE

modified from inspired by:
Heidi Swanson’s version from The Complete Tassajara Cookbook *

Instructions

  1. Toast the sunflower seeds in a dry pan over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds. Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.
  2. Heat the oil in a large skillet and saute the onion for a minute or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Serve warm Red Cabbage Salad garnished with the remaining raisins, greek-style cheese, sunflower seeds and Parmesan cheese.

total time: 20 minutes
preparation time: 10 minutes
cooking/baking time: 10 minutes

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Hello Heidi Collage
 
 
 
For all other great IngredientsThatInspire! recipes visit the I heart cooking clubs site
 
 
 
 

Creamy Cauliflower Soup with Brazil Nut Pesto

6 Antworten

For the next six month we are cooking recipes from Heidi Swanson, permission to add a new cookbook to my large cookbook collection. I now own Super Natural Cooking *. While leafing through my new acquisition my eyes got caught on brazil nuts. It has been ages that I’ve eaten brazil nuts. In my childhood the goal was to crack the nuts to get out the whole kernel, a very hard task. For the

Creamy Cauliflower Soup with Brazil Nut Pesto

Creamy Cauliflower Soup wit Brazil Nut Pesto (1)

I bought shelled Brazil nuts, very convenient. This is a no fuss, delicious boil-and-blend soup. The potato makes it very creamy and the pesto gives a special kick.

Creamy Cauliflower Soup with Brazil Nut Pesto

Yield:4 to 6 servings

Creamy Cauliflower Soup with Brazil Nut Pesto

Creamy Cauliflower Soup with Brazil Nut Pesto

Ingredients:

BRAZIL NUT PESTO

  • 75 grams Brazil nuts, toasted
  • 2 handfuls spinach leaves, stemmed, I used 50 grams frozen
  • 4 cloves garlic
  • 50 grams Parmesan cheese, freshly grated
  • 120 ml extra-virgin olive oil
  • generous pinch of fine-grain sea salt

SOUP

  • 3 tablespoons clarified butter or extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 large onion, chopped; about 140 grams
  • 1 teaspoon red pepper flakes
  • 1 large potato, peeled and chopped; about 120 grams
  • 1 head cauliflower, coarsely chopped; about 1 kg
  • 5 cups vegetable stock or water
  • 100 grams heavy cream or Cashew Cream
  • Fine-grain sea salt

SOURCE

978-1587612756 *

modified from inspired by:
Super Natural Cooking: Five Delicious Ways
to Incorporate Whole and Natural Foods into
Your Cooking: Five Delicious Ways to
Incorporate Whole and Natural Ingredients*
ISBN 978-1587612756

Instructions

  1. TO MAKE THE PESTO, puree all the ingredients in a blender or food processor until smooth. Taste and add more salt if needed to make the rest of the flavors come forward.
  2. TO MAKE THE SOUP:
    Heat the butter in a soup pot over medium-high heat, add the garlic, onion, and red pepper flakes and saute for 2 or 3 minutes, until translucent. Stir in the potato and cauliflower and cook for another couple of minutes. Add the stock, bring to a simmer, and cook until the vegetables are tender. Remove from the heat and puree thoroughly with a handheld immersion blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches on low speed.) For a silkier texture, push the soup through a sieve or strainer. Stir in the cream and season with salt to taste.

total time: 45 minutes
preparation time: 15 minutes
cooking/baking time: 30 minutes

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Hello Heidi Collage
 
 
 
 
 
For all other great Hello Heidi! recipes visit the I heart cooking clubs site
 
 
 
 
 
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