Well, Ryan and I just got home from my parent’s house and now we are sitting watching “Superbad” on TV. I really wouldn’t order this movie on my own–but Ryan swears its hysterical so he ordered it for the night. For dinner, my mom made those beans she wrote the recipe for yesterday, as well as a red cabbage dish, asparagus, a mini whole wheat pita and a couple tater tots! Haha! My mom made them for my 17 year old brother but I just had to have a couple. I also had a glass of red wine.
After dinner we stopped and got some “ice cream” for me to keep in the freezer here. I tried the “Purely Decadent Dairy-Free” kind…in mint-chocolate chip flavor and it was fabulous! I really couldn’t tell a difference between this soy kind and regular ice cream made with milk. I was pretty impressed! If you are wondering what that crumble is on the side of my plate–its a bite of a chocolate chip cookie…one of the ones I brought Ryan last week for Valentine’s day. I just had to have a bite 🙂
Sweet and Sour Red Cabbage (My FAVORITE veggie side-dish–courtesy of my mom!)
2 Tbl unsalted butter (try canola oil)
2 red onions thinly sliced
1 head of red cabbage
1/2 cup red wine vinegar
1/2 cup light brown sugar, packed
salt and freshly ground black pepper
Melt butter (or oil) in large pan over med heat. Add onions, cover and cook untilsoft (about 5 min)
Add the cabbage, vinegar, and brown sugar, and mix well. Cook, stirring often, until the cabbage turns bright purple and is crisp tender. 8-10 min.
Add salt and pepper (if you wish. I do not) and serve immediately, or at room temp. ENJOY!!
My Mom’s Sweet and Spicy Bar-b-que Beans:
2 tsp olive oil
1 cup chopped onion
4 garlic cloves, minced
8 cups chopped kale
1/2 cup h2o
1/2 cup hickory barbeque sauce
2 tbl dijon mustard
1 tbl cider vinegar
1 tsp hot sauce
2 (16 oz) cans kidney beans,I use small red beans
~ Preheat oven to 350
~ Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in remaining ingredients; spoon into a 2-qt casserole. Cover and bake at 350 for 45 minutes or until thoroughly heated. Can also be made in advance. After spooning into casserole dish, cover and freeze for up to 3 months. Thaw in refridge;bake as directed. ENJOY!!