Beet Chocolate Cake
adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
Cake isn’t health food, but it’s a good way to get beets into your diet! Heat oven to 325° degrees. Grease two 9-inch cake pans. Whisk together: 2 cups sugar, 2 cups flour, ½ teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda. Melt 3-4 ounces unsweetened chocolate over low heat or in double boiler. Cool chocolate; blend thoroughly with 4 eggs and ¼ cup oil. Combine flour mixture with chocolate mixture, alternating with 3 cups shredded beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes.
Cabbage & Egg Noodles
a Casey & Katie ‘original’
This is a main-stay in our cold weather diet — it makes a remarkably delicious mac and cheese substitute. Saute a chopped onion in a deep pan in oil and butter. Thinly slice a cabbage (or half) and add to pan, stirring. Add more butter or oil if necessary to keep cabbage from sticking.Cover and cook cabbage over medium-high heat, periodically stirring and adding oil/butter if necessary. Meanwhile, cook egg noodles. When egg noodles are done and cabbage is suitably wilted (very wilted and soft is best — keep cooking if in doubt), add cooked egg noodles to cabbage pan along with a little more butter and salt and pepper to taste. Stir together and continue cooking until ready to eat. Serve with bacon, sausage, cheddar cheese or other savory delight on a cold fall evening.
Stir-Fry Cabbage
adapted from Vegetarian and Vegetable Cooking
Christine Ingram says: “An often underrated vegetable, crisp cabbage is wonderful when lightly cooked the Chinese way in a wok.” Cut the central core from half a cabbage and shred the leaves finely. Heat oil (olive combined with sesame or sunflower if available) until quite hot in a wok of large pan, then stir-fry the cabbage for about 2 minutes. Toss in a dash of soysauce, squirt of fresh lemon juice (if on hand), a few caraway or sesame seeds and salt and pepper to taste.
