Post by Bjorn on May 11, 2017 14:16:56 GMT -6
I have been traveling with a mishmash group of adventurer's that has made my life a lot more interesting as of late. I can say that is is a far reach from the life of a shield smithy. I have been to deaths door and back and seen things that I can't imagine anyone else seeing very often; if ever before. I has been exciting and blood pumping, even the near death experiences. It makes my blood boil like pasta. My pulse rush with excitement, what in the world could happen next, its exhilarating!!
Recipe for the week!
Bacon and Cabbage Khazad
1 lb. bacon, cut crosswise into 1/2-inch-wide strips
1 large head cabbage, quartered and thinly sliced
1 large leek, slinly sliced
3/4 cup water
2 tsp. apple cider vinegar
1/4 cup chopped fresh parsley
2-3 small green onions, finely chopped
1 tsp. celery seed
Salt and fresh-ground black pepper
3 tbsp. butter or high-quality margarine
1 1/2 cups breadcrumbs (whole wheat are best)
(IRL instructions on how to cook)
Preheat oven to 375º F.
Cook bacon in heavy pot (cast-iron is wonderful!) over medium-high heat, about 10-12 minutes or until the bacon starts to brown. Add cabbage and leek and sauté another 10 minutes. Add water and vinegar; bring to a boil. Cover and turn heat down to medium; simmer about 15 minutes, till cabbage is tender. Uncover, increase heat, and boil about 10 minutes until all the liquid has evaporated--making sure to stir often. Turn heat off. Add parsley, green onions, and celery seed; mix well. Season with salt and pepper.
Transfer vegetable and bacon mixture to casserole dish or glass pie pan.
Melt butter or margarine in skillet over low heat, careful not to let it burn. Add breadcrumbs and stir about another 10 minutes, or until crisp. Sprinkle crumbs over casserole. Bake, uncovered, about 10 minutes.
Let sit for a few minutes before serving.
Recipe for the week!
Bacon and Cabbage Khazad
1 lb. bacon, cut crosswise into 1/2-inch-wide strips
1 large head cabbage, quartered and thinly sliced
1 large leek, slinly sliced
3/4 cup water
2 tsp. apple cider vinegar
1/4 cup chopped fresh parsley
2-3 small green onions, finely chopped
1 tsp. celery seed
Salt and fresh-ground black pepper
3 tbsp. butter or high-quality margarine
1 1/2 cups breadcrumbs (whole wheat are best)
(IRL instructions on how to cook)
Preheat oven to 375º F.
Cook bacon in heavy pot (cast-iron is wonderful!) over medium-high heat, about 10-12 minutes or until the bacon starts to brown. Add cabbage and leek and sauté another 10 minutes. Add water and vinegar; bring to a boil. Cover and turn heat down to medium; simmer about 15 minutes, till cabbage is tender. Uncover, increase heat, and boil about 10 minutes until all the liquid has evaporated--making sure to stir often. Turn heat off. Add parsley, green onions, and celery seed; mix well. Season with salt and pepper.
Transfer vegetable and bacon mixture to casserole dish or glass pie pan.
Melt butter or margarine in skillet over low heat, careful not to let it burn. Add breadcrumbs and stir about another 10 minutes, or until crisp. Sprinkle crumbs over casserole. Bake, uncovered, about 10 minutes.
Let sit for a few minutes before serving.