I’ve been trudging along, basically maintaining, which would be wonderful if I were trying to maintain, but is instead trying since I’m hoping to lose. Oh well, could be worse.
We were in charge of veggies for a family dinner a few nights ago. While I normally plan things like this more than a day in advance, this time, I hit one of the small Saturday farmers’ markets that pop up in various parking lots to see what inspiration would strike.
Baby cabbage. Petits choux, if I remember French class correctly. Chou, I believe, in addition to being the word for cabbage, can also be a term of endearment. If all you’ve ever seen are the cannonball-sized hulking green monster cabbages in the grocery store, you would be forgiven for not realizing how adorable tiny little cabbages could be:
One look, and I was smitten. I noted the stall and pushed farther in, just to see if anything else could sway me from these itsy-bitsy balls of cuteness and cruciferous goodness.
How about electric carrots?
Now, normally, I’d use a photo without flash, because the flash can intensify the colors. But please allow me to assure you that these carrots were actually these colors.
I opted for a slow braise, which was simple and had the added benefit of keeping my kitchen warm for about two hours while the oven was on. The steps – hard to all it a recipe because it is so simple:
- Pre-heat to 325°
- Mist a 9″ x 13″ Pyrex or other roasting pan with olive oil
- Cut the larger cabbages in half
- Rough chop an onion and the carrots
- Arrange them in the pan
- Drizzle with 1/4 c. water and 1/4 c. olive oil
- Season with salt and pepper
- Cover tightly with foil
- Stick in the oven & braise for 2 hours
- Remove foil, raise temperature to 350° or 375°, and leave in for another 10-15 minutes just to get some browning.
You can use non-baby cabbages, if you wish, but they won’t be as cute. If you are not concerned about cute food, that’s probably fine. 🙂
Here’s what the insides of those dark red carrots were like:
And, here’s what the dish looked like right before we served it:
Since we had to transport it, covered, it lost some of the brownness we got right at the end. The taste didn’t suffer.
We had a spinach salad as our second vegetable, and my mom made both steak and salmon. It was a decadent and very healthy meal. Someone brought gingersnaps for dessert, but I didn’t have one.