OT Lazy Cooking with Cat!

[Earth Mother 2 Angels]

((((((Hugs to All)))))) ~

My Instacart shopper mistook a head of cabbage for a head of iceberg lettuce yesterday. I'm not a big fan of cabbage, because it gives me gas. So, I haven't made anything with cabbage in decades. As it turns out, Jim likes cabbage (26 years together, and I found this out today!).

The one way I can tolerate a small amount of cabbage is coleslaw. So, I decided to take that route with half of the head, and Jim can cook the remaining cabbage however he wishes.

I can't recall the last time I made coleslaw ~ probably in the 70s. So, I looked up dressing recipes on the 'net. I used this one:

Ingredients

14 ounce coleslaw mix with red cabbage and carrots
1/2 cup mayonnaise
2 tablespoons white sugar
1 1/2 tablespoons lemon juice
1 tablespoon white vinegar
1/4 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper

The coleslaw is now marinating in the fridge.

Please share with me your coleslaw dressing recipes, because I'll likely make coleslaw with the other half of the cabbage. And Jim will probably ask me to actually order cabbage on my next Instacart escapade!

Howie ~ I know coleslaw is one of your staples. What's your dressing recipe?

Thanks!

Love & Light,



Rose

[Lazarus]

I use NAPA cabbage which is much sweeter and more tender than the round cabbages. I slice it and add it to a hot fry pan which has some oil and when it starts to cook down and became limp I sprinkle soy sauce on it. Stir and serve. Fast and very good. (I use light soy sauce to reduce salt)

[Earth Mother 2 Angels]

((((((Linda)))))) ~

Thank you for the cabbage cooking tip. I will share it with Jim.

The coleslaw was a huge hit with Jim! He just raved and raved well after dinner. Who knew?! We have leftovers for tonight, including some of Jim's chef salad, and corn on the cob. Jim wants Field Roast Frankfurters as his meat alternative. So, it's Summer here!

Love & Light,



Rose

[Virginia]

I apologize if something like this recipe has already been posted. I made it today and liked it. So, so easy!

Creamy Potato Soup


Course Soup
Cuisine American
Keyword Crockpot slow cooker

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Yield 8 servings

Ingredients
1 (30 oz) bag frozen hash brown potatoes (I used cubed)
2 (14 oz) can chicken broth
1 (10.75 oz) can cream chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper (more to taste)
1 (8 oz) package cream cheese (softened)
Optional Toppings: cheese, bacon, sliced green onions

Instructions
1. In a slow cooker combine potatoes, chicken broth, soup, onion and pepper
2 Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
3 Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
4 Top with cheese, bacon or sliced green onions if desired

Note: Soup is thick and creamy. Feel free to add more broth or some milk to thin it to your desired consistency.


Note: I did not need to add anything to mine. Consistency was good.

[SuzE-Q]

Virginia, that sounds delicious!

It reminded me of another hashbrown recipe I'm a huge fan of (ANN, I think it's high in calories!):

Schwartz's Hash Browns

Ingredients
1 lb frozen hash brown potatoes
1 cup sour cream
1-10 oz. can mushroom soup
1/2 cup melted butter
grated onion to taste
salt to taste
1 cup grated cheddar cheese

Instructions

Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Bake at 350F for 1 hour.

[Virginia]

Suze-Q, I will need to try yours. It sounds good. These are comfort foods.

[SuzE-Q]

That's exactly what it tastes like, a big, warm, fuzzy hug.

[stillstANNding]

Those both sound fattening, Suzy and Virginia.

Thank you,
ANN

[Sunshine]

Quarter your Brussels sprouts and put them in the tray cut side down. Heat oven to 450F. Add some thickly cut purple onion slices to the tray. Pour some EVOO on it and slather it around. Add pepper. Sprinkle wine vinegar or lemon juice on top. Roast about 12 minutes until tender but not burnt to a crisp.

Remove from oven. Sprinkle kosher salt on it.keep in foil and close it around the sprouts. The steam finishes softening the sprouts. Eat ior fridgerate it.

You can use the toaster oven for so much. I bake chicken breasts, chicken thighs in it. Find a glass casserole dish, the type Pyrex make, and put the meat in it and bake same way you would in a big oven.

Its much easier to handle in big oven, esp from a wheelchair....i rarely use the big oven now.

[Virginia]

Sunshine, thanks for this and I believe I can do other vegetables the same way. Also, I assume I can roast the very small red potatoes. I usually cut them up, put a little EVOO on and some herbs and stick in oven. I don't think I can keep these in fridgerator, but the other vegetables I think I can, such as asparagus. This would allow me to fix enough for an extra meal the following day and just heat them up in the toaster oven.

Looking forward to having another toaster oven. I don't know why I did not replace mine that finally went bad many, many years ago. The one I am looking at is a small one that holds 4 slices of toast. However, that is big enough for just me and will not take up as much counter space. The one I had a long time ago was small, but still I could cook 2 steaks. I don't usually eat steak anymore, but I might try one just to see if I can do it.

[agate]

Virginia, this is the toaster oven I've had for the last 3 years. I haven't used it except for making toast but my guess is that it would work OK for other food too:

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My previous toaster oven was still doing well with no problems after 18 years. I gave it up only because there didn't seem to be room for it when I moved here. Since then my son gave me a toaster oven they no didn't want, and I made room for it. I'm glad I did as it makes excellent toast.

[Sunshine]

Yes, Virginia, anything you roast in the oven, you can use the toaster oven for at 450F. Potatoes def work. I have done green beans, purple onions in the Brussels sprouts, really anything pretty much.

[Virginia]

Thanks Agate, I like the looks of it and it doesn't seem to be too big, so maybe it will not take up too much counter space. I wish you cooked more in it.

[Virginia]

Thanks Sunshine. I will get either the one I had seen that appeared to be fairly small or possibly the one Agate directed me to. It looks like it has about everything I would want. It also appears to be easy to use, and is fairly small and easy to clean.

[Sunshine]

Be sure your fave small casserole dish fits. Mine does.

My measurements were done iOn the external side of the oven