[Hope I got that translation correct!]
Afternoon = House Hunters + Internet. Wish I could claim more fun post-exam hobbies!
For dinner tonight we had the following ingredients:
~1/3 a head of red cabbage, a bowl of leftover potatoes, frozen bacon, tempeh. What to make!?
Such a pretty package!
I had a few good ideas, but we decided to go with a Polish-inspired dinner. A reader, Magda, emailed me a few days ago when she saw my kefir with the suggestion that her family in Poland slathers it on potatoes!! JACKPOT!
To celebrate the end of exams and cooking with Matt, I decided to celebrate with a cocktail. I couldn’t decide between a small Manhattan or red wine so I had a bourbon taste to see if I was in the mood…
…after a nice swig, I chose wine!
I keep these Target individual wines on hand for nights when I want some on a whim. Opening a bottle is such a commitment. And I think the Cab-Shiraz is actually quite good.
I poured it into my stemless glass.
And discovered there was quite a lot of wine in that little bottle! I love these glasses because I have small hands and I can’t grip the red wine stemless glasses without dropping them.
But this guy was too small for swirling, so I poured it into one of our giant red glasses
Good for swirling + breathing!
So to start dinner, we cooked 2 slices of frozen bacon in a cast iron skillet. They were a bit chewy, possibly a result of being frozen.
Some potatoes got microwaved for pre-cooking and then when the bacon was removed, they went into the pan. I am very scant when cooking with oil, but bacon grease is the one time that I don’t mind a lot of oil. I guess because the grease comes from the bacon, which I don’t feel is as high in calories as a true tablespoon of oil (~40 vs. 120). The oil has to be included in the nutritional information, right!?
On the side we heated a pot with cooking spray and plopped in half a block of chopped tempeh. When it had slightly browned, we added a chopped apple, 1/3 a head of red cabbage, about 3 tbsp of apple cider vinegar, 2 tbsp Dean & Deluca Mesquite and Stout Mustard (the company sent me to try this out many moons ago!) and about a tbsp of agave for sweetness. Plus salt and pepper.
We ended up tossing the taters (What’s taters, Precious!?) with about 1/2 a cup of kefir plus some dill. AMAZING!!
The vinegared cabbage, apple + tempeh was quite good as well!
Bay 1, 2 and 3! We got this fun Xmas plates from the Flower Patch in Hillsborough a while back.
I am off to finish sipping my wine by the tele-vis-ion