Tuesday, April 19, 2011


Another day of sunshine... I love it.. I know that I did not do a shopping list on Saturday as I was out of town but Safeway has Turkeys on for $.99 per lb and Walmart has Spiral Hams on for $10.00.. But today I am going to give you a couple of vegetable recipes... This month I got a new follower Edesia and she sent me a recipe for cabbage and it looks and sounds delicious so here it is..


4 slices bacon
½ head cabbage, cut into 4 wedges
Kosher salt

Preheat oven to 425°.

Cook bacon in large skillet until crispy. Remove and drain on paper towels. Finely chop and set aside.

Remove all but 1 tbsp of the bacon fat from the pan, reserving the rest. Brown the cabbage in the skillet; a few minutes on each side. Transfer cabbage to a baking dish. Drizzle with the reserved bacon fat and sprinkle with kosher salt.

Roast until crisp on top, about 15 minutes. Turn the wedges, sprinkle the other side with kosher salt, and roast until the other side is crisp, about 8 more minutes.

Place wedges on serving tray and sprinkle with the bacon crumbles.
Make sure you leave the core in the cabbage when cutting as this is what keeps the leaves together while baking... Before you are ready to sprinkle bacon crumbles on top remove the core as this part will be very bitter. Thank you Edesia..Since we are cooking broccoli I thought I would give you a cooking tip for cooking broccoli.. .

Lemon Garlic Broccoli

  • 3 tablespoon butter
  • 2 cloves garlic, finely minced
  • 3 tablespoons fresh lemon juice
  • salt, to taste
  • pepper, to taste, optional


Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.

Bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 tsp. salt and broccoli florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets). Iprefer them to have bite so I only do mine for the 3 minutes.. Now when buying your broccoli make sure that they are not yellow on the top and the stalk are not woody looking or have wilted leaves.. I cut off the florets and then take the stalks and use my potato peeler and peel off the leaves... Cut the stalks in circles and add to the florets for steaming or cut them in slivers and serve cold with a vegetable dip... they are also good added to a salad.
Well I want to thank Edesia again for her cabbage recipe and invite you to all check out her blog ...
Time to get some work done, have a cup of tea before the chainshaws arrive for another day.. I must say I sure do have a lot more sun in the afternoon..


  1. Thanks for the shout-out, Granny. Here is the link to my blog in case your readers are interested in reading more of my recipes: http://edesiasnotebook.blogspot.com

  2. You are welcome. I did post this on my post today so here is hoping that they hop on board... Love your recipes and I will be using more in the weeks to come...