Diet and Resolutions Week # 1 Chicken Chili with Sweet Potatoes

Here we are again looking at another glorious new year and knowing I have to do something serious to get the holiday weight off!!! Oh I am a life time member of weight watchers who like Oprah falls off of the wagon at any holiday, birthday or just a family event. It doesn’t take much for me to gain 5 pounds between Friday night and Sunday morning.  Pizza, a glass or two of wine and ok creme brulee (my Fav) and I am off to a great start. So here’s the deal, no resolutions this year, just good old common sense. Exercise and heart healthy cooking. So between now and when we can get back out on the road with our RV, I will be sharing Healthy RV cooking recipes that all you RVers out there can easily use on the road and still stay fit. So here we go, since it is winter and here in Bend it’s snowing let’s start week # 1 out with soup. ♥

Chicken Chili with Sweet Potatoes

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potato ( ½-inch)
  • 1 medium red bell pepper, chopped
    NOTE: Peppers  can be orange, yellow or green
  • 2 tablespoons chili powder (I used 1 Tablespoon)
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 15-ounce can low-sodium cannellini beans, rinsed
  • 2 cups low-sodium chicken broth, homemade chicken stock or (vegetable stock)
  • 1 cup frozen corn
  • 2 cups cubed cooked chicken ( ½-inch; about 10 ounces) omit for vegetarians
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

  • 25 minutes

  • Ready In 40 minutes

  1. Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
  2. Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
  3. Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Garnish:  With  a dollop of Liz’s greek yogurt topping, a slice of avocado and a light salad. Yum.
  4. Liz’s Greek Yogurt Topping

    EXTRA GOOD AND HEALTHY: Mix 1 cup of greek 0 percent fat free yogurt with 1 Tablespoon fresh lemon juice and 1 to 2 Tablespoons finely chopped cilantro , stir well. This is a flavorful topping for soups without the guilt. YUM

Nutrition information
  • Serving size: about 1½ cups
  • Per serving: 324 calories 10 g fat(2 g sat); 8 g fiber; 35 g carbohydrates; 26 g protein; 29 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8680 IU vitamin A; 24 mg vitamin C; 86 mg calcium; 3 mg iron; 570 mg sodium; 793 mg potassium
  • Nutrition Bonus: Vitamin A (174% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings: 2½
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1 fat
I adapted this recipe from: EatingWell Magazine, September/October 2016

Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. This recipe also works well using your crock pot!!

NOTE: Substituting the vegetable stock and omitting the chicken does  not affect the quality and yumminess of this soup, I just add additional vegetables. p1000864I love this roasted corn from Trader Joes , healthy with extra flavor.

Please check back next Friday for  Week # 2 featuring: Mushroom Soup

Cheers from Just Around The Bend ♥

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Savory Herbed Roasted Potatoes

These lemon-herb roasted potatoes have become one of our favorite side dishes. Made with olive oil, herbs and chicken broth, it doesn’t get simpler and so tasty. Roasted potatoes are usually loaded with a lot of butter and unnecessary hidden calories. You will be surprised how wonderful these taste and simple to make, with only 15 mins active time!
Ingredients

4 to 6 medium size yukon gold potatoes (Organic)
1 Tablespoon Olive oil
1 tbsp Herbes de Provence
1/2 Cup to 3/4 Cup chicken broth, I use Better Than Bouillon (Organic)
I use 1 tablespoon in 3/4 Cup water, this is what I baste the potatoes with

3 dashes Black pepper, ground

1 lemon for drizzling  (optional)

Salt to taste (really not needed with the chicken broth)

PREP POTATOES:

The whole secret to these is to not cut completely through the potato.

Place potatoes in a casserole with a lid and drizzle with olive oil and sprinkle with the herbs. Pour about 1/2 cup of the chicken broth in the bottom of the casserole, (more broth if you’re using a larger casserole for more potatoes). Bake covered for 30 minutes at 350 degrees. Remove lid and baste potatoes with broth from the bottom of the casserole ( this is where all of the flavor is). I baste about every 10 minutes or so, as you baste the broth gets thicker as the potatoes brown .If the broth completely is used up you can add a little more as needed. The potatoes are done when they are tender, you will know as they start to fan out more. Approximately 20 to 30 minutes after you have removed the lid. See pictures below.

OPTIONAL:  

Before serving drizzle with a little fresh lemon juice

CHEERS FROM  JUST AROUND THE BEND  ♥

NOTE:  Next recipe from just around the Bend is HAZELNUT CHICKEN, which pairs perfectly with my broccoli quiche recipe and Savory Herbed Roasted Potatoes. 

 

Wallowa Oregon Road Trip

ROAD TRIP FOR JUST AROUND THE BEND

We aren’t used to leaving home without ” Rufus” our home on wheels, but we have super good friends in Enterprise Oregon who invited us to visit for a long weekend. Took us about two minutes to think it over and next thing you know we are on a road headed to Enterprise, Oregon near the majestic  Wallowa’s. It took about 8 hours of driving to reach our destination, but well worth it, beautiful scenery, good roads and plenty of fueling stations along with lots of good coffee stops (super important).♥

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Wallowa Mountains

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Dave and Jen

Dave and Jen are great tour guides, taking us to some of the most beautiful country that remains to this day untouched by man. Below is a picture of a prairie that has never been plowed or planted by man and  where buffalo still roam freely.

Next stop on our tour was the Ferguson Ridge Ski Area. Talk about take you back in time, this is how it should be. Small, quaint and well maintained. The people here all know each other and meeting at the ski lift is a family event. It even has a very interesting art piece as you enter the ski area. Open Saturday and Sundays, $20.00 for an adult and $10.00 for under 15 years of age. WOW what a deal.

Most of the people that live in this tight knitted countryside are cattle or hay farmers.On this day we ran into a woman herding cattle right down the middle of the roadway on a four wheeler and beside her in an infant seat was her baby.The cattle you see are very specially raised on all natural pasture, no antibiotics and Organic all of the way.  I was ready to move to Enterprise.

It was time for coffee, right!  And maybe a bite to eat.So off we headed to The Red Horse Coffee Traders, who roast their own beans in house and it is fabulous. Our friends highly suggested a Quinoa Bowl, whole size$ 12.00 and half $8.95. We opted for of course the whole bowl and split it, glad we did as it was enormous, but so, so good. Fresh organic ingredients with layers of flavors indescribably delish. If you are ever near Joseph, Oregon look them up you won’t be sorry.

Menu includes: Coffee, Breakfast, Lunch, Breads and Pastries-everything is made with fresh local organic ingredients and  made from scratch in house. Yum

Now that we are stuffed, we needed a walk and our tour guides had another brilliant idea, to walk The Nez Perce Trail. Talk about the most beautiful country, this scenic trail was a easy walk with views of the mountains and  takes you to the beginning of  Wallowa Lake, just spectacular. Good job tour guides. ♥

How do you top all of this off, between the fun stores in Joseph and the amazing places to eat, besides the walking tours, it just doesn’t get better-RIGHT. Well there is always another stop that is one of the best restaurants we have ever eaten at. This will be our 4th time to eat here and reservations must be made, believe me make reservations weeks before you plan to visit.

Vali’s Alpine Restaurant, 59811 Wallowa Lake Hwy, Joseph, Oregon 97846. A wonderful family restaurant, featuring one entree a night including Hungarian classics like

 Chicken Paprikas and Kettle Goulash with Fry Bread (lángos).  You can still get Schnitzel on Sundays and hot fresh homemade doughnuts on the weekends!  Not to mention their amazing desserts all made in house, from scratch with fresh organic ingredients. Needless to say we had another  fabulous dinner and a truly special time with our best friends ever.

Sad to say we must return to Bend, with of course heavy hearts at saying until next time. Dave and Jen  have been so much fun and catching up on old times was healing for especially Jen and I. So goodbye my friends, until our next adventure.

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FROM JUST AROUND THE BEND (LIZ) ♥

Sour Dough Pancakes

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!! Hope You Enjoy ♥

Making sourdough pancakes is not instant, pour ingredients you can’t pronounce out of a box and in 5 minutes everyone is fed. Its a little work and planning but well worth it in every step and a healthier option for sure. In our family it’s a tradition, like driving through a tunnel, you always  honk your horn-Right, doesn’t everyone? Another family tradition  is when anyone comes to Bend, Oregon to visit us, we make homemade cinnamon rolls. Everyone expects them especially my son in law Dan as it has become a tradition. So keeping my sourdough starter alive for many years so I can create The Best pancakes ever is a huge TRADITION. Besides the healthy and yummy sourdough breads I make with this simple starter. So if you brave it and decide to make your own Sourdough starter the directions are below the pancakes, you won’t be sorry, it’s worth it.

SOURDOUGH PANCAKES

The night before prepare sponge mixture

1. Sponge: : Warm water 85 degrees, evaporated milk, starter and flour in a large glass               bowl, mix well . Cover sponge mixture with plastic wrap and leave on counter   overnight            .

1 Cup Water, warm
1 Cup Evaporated Milk1/2 Cup Sour Dough Starter
1 Cup Flour  (I prefer Bob’s Red Mill)    www.bobsredmill.com

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Sponge

2. Next morning: add the remaining ingredients and mix well. Get your grill out and make        pancakes.

2 Large Eggs
2 Tablespoons Maple Syrup
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt

Yield: 8  Large servings, 24 pancakes using a 1/4 cup scoop

Notes: Can add to pancake mixture 1/2 to 1 cups of blueberries. Very Yummy-E.

Adapted From the Bread Lover’s Bread Machine Cookbook

Per Serving (excluding unknown items): 131 Calories; 4g Fat (26.3% calories from fat); 5g Protein; 19g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 373 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

How To Make Your Own Sourdough Starter

Makes 4 cups

What You Need

Ingredients
All-purpose flour (or a mix of all-purpose and whole grain flour)
Water, preferably filtered

Equipment
2-quart glass or plastic container (not metal)
Scale (highly recommended) or measuring cups
Mixing spoon
Plastic wrap or clean kitchen towel

Instructions

Making sourdough starter takes about 5 days. Each day you “feed” the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and sings of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.

Day 1: Make the Initial Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the or with a clean kitchen towel secured with a rubber band

Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 2: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Take down your starter and give it a look. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.

If you don’t see any bubbles yet, don’t panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 3: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Check your starter. By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you’ll hear bubbles popping. It should also start smelling a little sour and musty.

Again, if your starter doesn’t look quite like mine in the photo, don’t worry. Give it a few more days. My starter happened to be particularly vigorous!

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 4: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Check your starter. By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.

When I made my starter here, I didn’t notice much visual change from Day 3 to Day 4, but could tell things had progress by the looseness of the starter and the sourness of the aroma.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 5: Starter is Ready to Use

Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.

If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with the Day 5 and Beyond instructions.

Day 5 and Beyond: Maintaining Your Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Once your starter is ripe (or even if it’s not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then “feed” it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.

If you’re using the starter within the next few days, leave it out on the counter and continue discarding half and “feeding” it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.

How to Reduce the Amount of Starter:

Maybe you don’t need all the starter we’ve made here on an ongoing basis. That’s fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.

How to Take a Long Break from Your Starter:

If you’re taking a break from baking, but want to keep your starter, you can do two things:

  1. Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.
  2. Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.
  3. Adapted from The Kitchn

Let it sit out for a few hours, covered, to become active before using in your baking.  Do not place your sourdough starter in an airtight container!  As a general rule of thumb, the amount you feed your sourdough starter depends on how much starter you have.  When practical, you want to approximately double the amount of starter you have each time you feed it.

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CHEERS FROM JUST AROUND THE BEND  ♥

Veggie Frittata Cups RV Style

We are big on breakfast, eating breakfast gets our day started in a healthful way. But !  When we are RV’ing and require a fast yet nutritious breakfast these yummy veggie frittatas fit the ticket.  I love to pre make these at home, bake in muffin cups and freeze for many future breakfasts, brunch or dinner. The ingredients can vary to your preferences and dietary requirements, a variety of vegetables would work.   Perfect for when you need fancy or just want simple and rustic.        So lets get started.

INGREDIENTS

10 eggs

1  Teaspoon Olive Oil

1   Sweet Onion  Chopped

1   Red Bell Pepper  Chopped

2  Cups sliced Baby Portabella Mushrooms

6  cloves diced Garlic

2 1/2 Cups Spinach or Kale  chopped

1 1/2 Cups Potatoes  Diced (I used simply potatoes already diced). Note: Left over potatoes  works really good

1/2 Cup Almond Milk

2/3  Cup Goat Cheese ( I prefer Trader Joe’s Honey Goat Cheese)  Note: Any kind of cheese you prefer, they all work really well, your preference

Pinch of Red pepper Flakes

1 Teaspoon  Black Pepper

1/2 Teaspoon salt

1 Teaspoon herbs de providence

1 Teaspoon Costco  no salt seasoning   (optional)

NOTE: From My Husband- Sausage crumbled is also really a good addition and I agree

DIRECTIONS

  1.  Preheat  oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking      spray.
  2. Heat olive oil in a skillet over medium heat; cook onion until golden, add  red bell pepper, and mushrooms cooking until softened, 5 to 10 minutes. At this point I add the garlic and chopped spinach or kale and cook until wilted 2 to 3 minutes, stir in potatoes, mix well.
  3. Set Veggie mixture aside to cool.
  4. Whisk eggs, milk, salt, black pepper and herbs together in a bowl. Mix cooled, cooked vegetables and  cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  5. Bake in  preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

NOTE:  You can also use a 8 x 8  glass baking dish sprayed with cooking spray and bake for 25 to 35 minutes or until cooked in the center. I let this cool after it comes out of the oven and divide into 6 to 8  portions. Great for Breakfast, Brunch Or Dinner.

  • Prep   15 minutes

  • Cook   20 minutes

  • Ready In  45 minutes

♥ Hope You Enjoy – Just Around The Bend  ♥

Disclaimer
Hi there! The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. If you wish to share this recipe, please provide a link back to the recipe on my blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you for visiting and please feel free to leave comments or email me at jetrite11@yahoo.com

Quinoa-Stuffed Acorn Squash

We fell in love with this ultra-filling,  vegetarian recipe that stuffs spinach, quinoa, and pecans into acorn squash. The original  recipe is from Simple Cooking with American Heart Associations program.   With family members that are gluten free, I changed a few ingredients to fit our family’s eating lifestyle.

Ingredients

1/2 cup boiling water
1/2 cup quinoa, couscous, bulgur, barley or faro   (What ever grain you prefer) I have tried it with all of the grains I mentioned above all worked excellent, some just nuttier than others
4 small acorn squash, 1 to 1 1/4 pounds each
1 tsp canola or olive oil
1 cup chopped celery (about 4 stalks) include the celery leaves if possible
1 onion, finely diced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. sage
2  cups fresh chopped  spinach or kale
1/4 cup unsalted, chopped pecans, walnuts or what ever nut you prefer
1 Tbsp. maple syrup
1/4 cup reduced-fat blue cheese crumbles ( I used honey goat cheese from Trader Joe’s)
Directions Total Time: 1 hr 30 min
Prep Time: 20 min
Cook Time: 70 min
Preheat the oven to 350 degrees F. Heat water to a boiling temperature using either a teapot or the microwave. In a bowl or heat-proof container, combine boiling water and quinoa, couscous or any whole grain you prefer. Prepare your grains according to cooking directions. For Couscous Cover and let sit 10 minutes.
Prepare each acorn squash: Cut off around 1-inch of the top of each acorn squash; use a spoon to scoop out the seeds and discard them. Use a knife to slice a sliver off the bottom of each squash so they stay upright as they cook. Place each acorn squash bottom onto a foil-lined baking sheet. Reserve.
Meanwhile, warm 1 tablespoon oil in a large nonstick pan over medium-high heat. Add celery, onion, salt, pepper, and sage, stirring occasionally and sautéing until softened, about 6 to 8 minutes. Stir in fresh spinach or kale, stirring and cooking until spinach or kale is cooked and heated, about 1 to 2 minutes. Remove from heat. Stir in reserved quinoa or couscous etc, remaining 1 tablespoon canola oil, preferred nuts, maple syrup and cheese..
Pack about 1 cup of stuffing into the cavity of each acorn squash. Top each squash with its lid. Bake in the oven until squash is tender, about 60 to 75 minutes. Remove acorn squash lid and enjoy.
Additional Tips     We enjoyed this dish as a side and split 1 acorn squash, these are very filling. As a vegetarian meal one acorn squash would really fill you up. Also if you are not a vegetarian you could add lean sausage crumbles, my husbands idea of course.

Serving size 1 acorn squash

Serves 4
1 hr 30 min
381 Calories
285 mg Sodium
$3.64 Per Serving

Hope To See You Just Around The Bend ♥

American Heart Association

The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. If you wish to share this recipe, please provide a link back to the recipe on my blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!

Liz’s Homemade Pesto

There is something very peaceful about going out into the garden and picking organic, fresh vegetables. I have grown my own basil for years and am very much a fan of how simple it is to make and the many recipes you can use it in.  Pesto requires the freshest of ingredients for delicious Pesto you can use for pasta sauce, soup, stews and hundreds of  other recipes. My finished product is placed into small containers (two Tablespoons Each) labeled, then placed in the freezer for future uses. Also ice cube trays work well and is the right amount for most recipes.  Surprisingly basil freezes well and much healthier than store bought .I use my food processor and place the basil first, then the garlic and zest. When processing add the olive oil last and drizzle it slowly, as the olive oil can emulsify and become bitter. A pinch of salt and a splash of lemon juice will fix the bitterness.

Produce

3 cups     basil, washed and dried, slightly packed

4 to 6 cloves  fresh garlic cloves ( we like lots of garlic)

1 teaspoon lemon zest (optional)

1/4  to 1/3 Cup Olive Oil  (EVOO)

Optional:  1/4 Cup Pine nuts

This recipe originated from my Italian neighbor who taught me how to plant, grow and harvest basil 40 years ago. Thanks Katrina for teaching me so much about cooking from scratch.

The photos of this recipe and content above are copyright protected.

Bon Appetit from JUST AROUND THE BEND  ♥

Simple German Purple Cabbage

INGREDIENTS

  •        2        Tablespoons Butter
  •        6        Cups of Shredded Purple Cabbage
  •        3         Not peeled Sliced  Apples,  can be Fuji, Cameo,Pink  Lady etc
  •        1/3      Cup Apple Cider Vinegar
  •         1         Teaspoon Ground Cloves
  •         1  1/2  Teaspoons Salt  ( I use Celtic Salt)
  •         1         Teaspoon Ground  Black Pepper
  •         1/4      Cup Sugar  
  •         3          Tablespoon Water

Place butter, cabbage, apples, spices and vinegar  into a large pot, or a large crock pot.. Pour in the vinegar, water, and season with salt, pepper, and cloves.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 2 to 3 hours. Stirring every half hour.

I have made this recipe many times and found it didn’t make any difference in taste or texture using a Large Pot or using a Large Crock Pot.

NOTE:    Half hour before serving you can also add your favorite  sausage, cut into slices.  Either way this is a very YUMMY main course or side  dish.

Heart Healthy Note: Can subsitute canola or olive oil for the butter and definetely vegan and vegatarian leaving the sausage out, healthier for you and just as delicious.

SERVING SIZE: 8 HUGE  TWO CUP SERVINGS

 CHEERS FROM  LIZ  At Just Around The Bend

Adapted From Grandma Jeanette’s Amazing  German Red Cabbage