Welcome, welcome!
Today is Tuesday, June 30th, and the Fourth of July is right around the corner…America’s 250th Birthday. Can you believe it? 250 of Capitalism. I think that is a new record. Lol
Anyway, besides all of the controversy surrounding America right now, I really just want to watch Fireworks, Drink a Beer, and Eat a Brawt, with the stone ground mustard on it, folks.
No matter how messy we get, we can always rely on food to help us cope.
Purple cabbage has been my recent coping technique. It is surprising versatile and will stain your counters beautiful shades of purple and blue. Haha.
So fried cabbage and onions is dank. And can be used in a variety of meals. My personal favorite are tacos. Just add in some taco seasoning, and some water and boom. Add mushrooms, tomatoes, and jalapenos. It cooks down, holds flavor, and has some weight to it. I would slap my grandma for a Jalapeno Mushroom and Cabbage Taco, HELLO!?
Anywho. No tacos tonight. It is being partnered with a Celery and Rice Soup I made a couple of nights ago, and a baked potato.
I may or may not have made some Chocolate Chip Corn Bread last night and used entirely too many chocolate chips. I must have been feeling some sort of way; I used a whole bag of chips with a double batch of corn bread. It is delicious, don’t get me wrong, but it is super richhhhh.
Well, in other news, today was fairly slow. The weather has been relatively cold for this time of year. Probably 15-25MPH gusts today. I have one particular corn plant that is suffering from the wind; leaning a little to the left it is.
Annnddd, one of my batches of Tomato plants turned a little yellow over night. They are in a raised bed, a tractor tire to be precise. I watered them pretty heavy least week, and then it ended up raining over the weekend. Tomatoes are pretty tough plants, but they do not tolerate over-watering. I’m sure they’ll bounce back; buttt if it rains anymore, we might be in hot water.
Anyway,,,,that is my time folks.
Wishing you all love, wealth and happiness.
Love,
Daniel ❤
Pan-Fried Purple Cabbage and Onions
Ingredients
- 1 medium head purple cabbage, cored and shredded
- 1 large yellow or white onion, sliced into thin strips
- 2 tablespoons butter (or bacon grease, if you want a smoky depth)
- Salt and freshly cracked black pepper, to taste
Step-by-Step Instructions
- Sauté the Onions: Melt the butter in a large skillet or Dutch oven over medium-high heat. Toss in the sliced onions and sauté for about 4 to 5 minutes until they start to soften and turn translucent.
- Add the Cabbage: Pile the shredded purple cabbage into the skillet. Stir it around to get it coated in the butter and mixed up with the onions.
- Season: Season generously with salt and freshly cracked black pepper.
- Braise and Fry: Turn the heat down to medium, pop a lid on the skillet, and let it cook down for about 15 minutes, stirring occasionally so nothing sticks to the bottom.
- Caramelize: Remove the lid for the last 3 to 5 minutes of cooking. Let the remaining moisture evaporate so the cabbage and onions can really fry up, get some color, and develop those sweet, caramelized edges. Taste and adjust the salt and pepper before serving.
Celery, Carrot, Corn, and Rice Soup.
Ingredients
- 1 cup cooked white or brown rice (leftover rice works best so it doesn’t get mushy)
- 3–4 ribs celery, diced
- 2 medium carrots, peeled and diced
- 1 cup sweet corn (fresh, frozen, or drained canned corn)
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil or butter
- 1 bay leaf
- Salt and freshly cracked black pepper, to taste
- Optional finish: A squeeze of fresh lemon juice or a handful of chopped fresh parsley
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the veggies start to soften and the onions turn translucent.
- Add Garlic: Stir in the minced garlic and cook for just another 60 seconds until fragrant, being careful not to let it burn.
- Simmer the Base: Pour in the broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 10 to 12 minutes until the carrots and celery are completely tender.
- Toss in the Corn and Rice: Stir in the sweet corn and the pre-cooked rice. Let everything simmer together uncovered for another 3 to 5 minutes just until the corn is tender and the rice is heated all the way through.
- Season and Serve: Remove the bay leaf. Season generously with salt and freshly cracked black pepper to taste. If you like a hint of brightness, hit it with a tiny squeeze of fresh lemon juice right before ladling it into bowls.
Chocolate Chip Corn Bread
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup milk
- 1/2 cup to 1 cup semi-sweet or milk chocolate chips (depending on how intensely rich you want it)
- Optional: 1 tablespoon melted butter (added to the batter for extra richness)
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Grease an 8-inch cake pan, a small cast-iron skillet, or a muffin tin.
- Mix the Base: In a medium bowl, combine the Jiffy corn muffin mix, egg, and milk. Stir until just combined (a few lumps are totally fine—overmixing can make the cornbread tough). Let the batter sit for 3 to 4 minutes to let the cornmeal hydrate.
- Fold in the Chips: Gently fold in your chocolate chips so they are evenly distributed throughout the batter.
- Bake: Pour the batter into your prepared pan or skillet. Bake for 15 to 20 minutes (or 15 to 18 minutes if making muffins) until the top is golden brown and a toothpick inserted into the center comes out clean (minus any melted chocolate!).
- Cool and Serve: Let it cool for a few minutes before slicing. It’s fantastic served warm while the chocolate chips are still melty.
Daniel Eats 