Monday, January 10, 2011

Ever Evolving

Many recipes in my kitchen are ever-evolving.  I change this, add that.  Cook it this way, instead of that way--you get the drift.  I am always on the edge of making a recipe better...and better.  I am sure it drives my husband crazy--the constant picking apart a meal, to see what could make it better the next time.  For me, however, it is the quest, the ever evolving delight of something I already like, getting better and better.  So strangely satisfying!

The Mushroom Barley recipe I had posted a few weeks ago, seems to be just like that--ever evolving.  I have made it a little different each time...Tonight I browned the onions and de-glazed the pan with just a little red wine vinegar and cooked according to the recipe.  Then I add some Parmesan cheese at the end, just before serving--oh the richness!  Like Risotto... only more fiber :)

Here is a great side dish, that oddly enough, I haven't messed with too much!  It came from my Grandma--maybe that's why.  This recipe can make a large amount..and it is just as good re-heated as it is fresh--so feel free to enjoy it a couple of days in a row!

Sweet and Sour Red Cabbage
1 med red cabbage quartered then sliced very thin
4 slices bacon diced and cooked
1tbsp bacon drippings ( really need this, don't substitute butter or margarine-or else...)
1/4 cup brown sugar
2 tbsp flour
1/2 cup water
1/4 cup white vinegar
1/2 tsp salt and pepper
1 small onion minced.

Boil cabbage in water to which you add 2 tbsp vinegar.  Mix together brown sugar, flour, water, vinegar, bacon drippings salt and pepper and minced onion.  Cook and stir until mixture thickens, about 5 min.  Add bacon bits.  Stir sauce mixture into drained cabbage, re-heat if necessary.


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