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Everything's better in purple

June 1, 2018

Oh, glorious purple! The cabbages are now ready to be harvested and eaten. I found a couple of cabbage recipes that we tried and that you must try as well if you are cabbage lovers. The first one is a vegetable stir fry which we substituted our red acre cabbage for the green cabbage that it called for and you can see the amazing color that it gave the dish. The second recipe is a lot like a slaw. It is crispy, crunchy and tangily-sweet...so good.

 

 

 

Vegetable Pancit Stir Fry

  • 8 ounces pancit noodles

  • 3 teaspoons sesame oil

  • 1 white onion, peeled and diced

  • 4 garlic cloves, minced

  • 2 large carrots, grated (about 1 cup)

  • 3-4 cups chopped red cabbage (about 1/2 head)

  • 1 cup snap peas

  • 2 tablespoons soy sauce

  • 1 teaspoon fresh ginger

  • 1 veggie bouillon cube

  • 3/4 cup vegetable broth

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground white pepper

1. Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

2. Heat sesame oil in a wok or large skillet over medium-high heat. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and peas. Stir fry until tender-crisp, about 5 minutes.

3. Add the soy sauce, ginger, veggie bouillon cube, vegetable broth, sea salt and white pepper. Stir until the bouillon cube is dissolved.

4. Add noodles and toss. Remove from heat. Serves 4-6. Best served immediately.

 

 

Purple Cabbage Salad (www.allrecipes.com/recipe/229065/purple-cabbage-salad)

  • 3 cups shredded red cabbage (about 1/2 head)

  • 1 can (10oz) mandarin oranges, drained

  • 2 green onions, chopped

  • 1/4 cup dried cranberries

  • 1/4 cup pine nuts

  • 1/3 cup canola oil

  • 1/4 cup rice vinegar

  • 1 tablespoon sugar

  • salt to taste

  1. Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.

  2. Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.

  3. Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.

  4. Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

Like and share with all your chefy friends, and be sure to let me know how your dishes turn out.

 

Happy healthy eating and continued good growing!

 

 

 

 

 

 

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