Sunday, November 22, 2015

Ethiopian Cabbage and Potatoes

Lately I have been eating a wide variety of foods - Thai, Indonesian, Middle Eastern, Indian.  All this has made me realize how bland American food really is.  While for some people a roast and potatoes just hits the spot, it doesn't do it for me.  For one, I don't eat meat.  Secondly, I just happen to love all the flavorful spices incorporated in these other foods.  So delicious!  I had recently cooked some cabbage up and had a hard time having it taste really good without the usual ham hock or chicken stock.  When I googled vegan cabbage dishes this one came up.  No problem with flavors - plenty of it!  The only thing I would do is cut the potatoes a bit smaller next time and keep larger pieces of cabbage.  Mine were shred so small they disappeared!  This dish can be a main meal with some crusty bread on the side or this can be a side dish.  Either way, enjoy!  (I deviated from the original recipe after reading some of the comments and what I am posting is my version.)

1/4 cup olive oil
4 carrots, sliced thin
1 onion, sliced thin
1 tsp sea salt
1/2 tsp ground pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cup up into 1 inch cubes

Heat the olive oil in large skillet over medium heat.  Cook the carrots and onions in the hot oil for about 5 minutes.  Stir in salt, pepper, cumin, turmeric and cabbage and cook about another 15 minutes.  Add potatoes, cover and reduce heat to medium low and cook for about 25 - 30  minutes, stirring occasionally,
 until potatoes are soft.  (Mine took 30 minutes.)

Sunday, November 15, 2015

Apple Cider Donut Cake

If you enjoy apple cider donuts, I think you will like this cake.  It has the taste of an apple cider donut with a bit of a different texture since it is a cake and not deep fried!  However, it's really good.  I like trying new apple recipes this time of year when apples are abundant and very reasonable.  Especially when you get them buy the bushel and have a ton to cook up!  I've definitely been on the hunt for some new apple recipes.  I tried some new pie recipes and they were a complete disaster. I don't really know what went wrong but they were both trash bound as soon as I had my first taste.  No need to worry though with this cake.  Delicious!!!!  Hope you give this a try.  The original recipe can be found here.

2 large Granny Smith apples - peeled, cored and chopped
1 1/2 cups apple cider
1/2 cup milk, room temperature
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature
1/4 cup vegetable oil
1 tsp pure vanilla extract

Sugar Topping
6 Tbs granulated sugar
1 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 350 degrees F.  Grease and flour large Bundt pan.  I used Pam spray with flour.
In a medium saucepan bring apples and cider to a boil and let simmer for 10-12 minutes until apples have softened.  Let cool for a few minutes and then pour into food processor or blender and pulse until pureed.  Pour out one cup into bowl and add milk.  Set aside for later.
In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.
In a large mixing bowl or stand mixer cream butter, sugar and brown sugar until light and fluffy.  Add eggs one at a time until well incorporated.  Add oil and mix well.
Add flour mixture and apple/milk mixture alternately in three additions, scraping bowl as needed. Add vanilla and mix in only to just combine.
Add batter to prepared pan and bake for 35 to 45 minutes or until toothpick inserted into center of cake comes out clean.  Mine took about 50 minutes.
Cool cake in pan on rack for about 10 minutes. Combine sugar, cinnamon and nutmeg in small bowl.
 Transfer cake to cooling rack and while still warm (but not hot) sprinkle with cinnamon sugar mixture.   Use fingers if needed to coat sides of cake with sugar mixture.