Poppy’s Spicy Lemon Cabbage

By Jodee Weiland

My father was a lovable character, who was one awesome cook! He could take a head of cabbage and make it into a gourmet side dish easier than anyone I’ve ever known.

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All the grandchildren in our family called my father Poppy. One thing that Poppy loved to do was cook. The recipes he created were absolutely delicious! There was only one problem. He never measured anything or wrote down directions for his recipes. Dad was a great cook, but he was terrible at giving us recipes we could follow and repeat for ourselves. So when he started getting on in years, I decided to start measuring as he cooked and then writing down the recipes that were most important to all of us. I will never regret this decision and to this day, I still hand down some of his all time favorites to my family members. Inevitably, we will share stories and memories that went along with each of the recipes.

Dad and I both loved cooking. So eventually, he began comparing our recipes for different dishes and even setting up a little competition on whose version of a particular recipe was better. We would both continually try to make a recipe better and see who could find the best way to make it better first. He loved this. I would walk into his kitchen, and he would say, “Sit down Jo. I want you to taste something!” Mind you, this was always done with the same mischievous sparkle in his smiling eyes, especially, if he thought he had outdone me. Many times he did!

This recipe is his Spicy Lemon Cabbage, which is amazingly easy to make if you buy the prepared shredded cabbage. I like to shred my own, so it is a little more involved when I do it, but believe me, either way it is worth it!

Spicy Lemon Cabbage

1/2 large cabbage head (either pre-shredded or shred yourself)
1 medium to large onion
2 cloves garlic chopped
2 to 3 tablespoons olive oil
Juice from 1 to 2 small lemons (use more or less according to your taste)
1/4 teaspoon of black pepper (or to taste)
1/3 teaspoon of crushed red pepper (or to taste)

 

The amount of lemon juice and peppers can be adjusted according to your personal preference. The amounts I have listed are what I use and prefer.

First, saute the onion and garlic in olive oil. Once they are cooked, add the shredded cabbage, gradually blending the onions and garlic into the cabbage as it begins to cook over a medium heat. After mixing this together, add the juice of the lemons, the black pepper, and the crushed red pepper, blending each in to the cabbage. Cover and cook until the cabbage is done, but not soggy and overdone. The whole process does not take all that long.

This dish is very tasty and goes well with a wide variety of main courses. I hope you enjoy it as much as my family has throughout the years. I still remember my father’s smile and excitement when he first made it for me! I miss him and think of him every time I make it, as do my children. Poppy’s cooking was always a treat for all of us. Enjoy!

 

Italian Basil Pesto…a Classic Italian Meal

By Jodee Weiland

One of my favorite Italian sauces to make for pasta is Italian Basil Pesto. When I was a child growing up in Italian family, I never had this sauce on pasta at home. I’m not sure why, but it may have had something to do with what picky eaters children can sometimes be and to be perfectly honest, I was the worst offender.

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Nonetheless, as an adult, I came across the recipe for basil pesto and finally, decided to try it. The first thing I did was check out all the different recipes for basil pesto available to me. After searching through a number of recipes and variations, I finally came up with my own adaptation of this classic recipe through trial and error. Even my close friend, Ann, who hates pine nuts, loved my pasta with Italian Basil Pesto when I made it for her a while back. My husband and other family members love it as well. As a result, this recipe now brings back many good memories of meals and a bottle of Chianti shared with family and friends that I love.

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Italian Basil Pesto…a classic Italian meal

2 cups fresh basil leaves packed tightly
1/4 cup pine nuts
1 teaspoon chopped garlic clove or to taste
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
2/3 cup extra-virgin olive oil (more or less, depending on desired consistency and thickness)
1/2 cup freshly grated Parmesan Reggiano cheese

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Blend together the basil, pine nuts, garlic, salt, and black pepper until finely chopped in a food processor or blender. Gradually add oil to this mixture to attain a smooth consistency and thickness (your preference). Finally, add the Parmesan cheese into this mixture. You can add more salt and black pepper to taste once it is blended.  Basil pesto can be made two days ahead or just before it is needed. If made ahead, cover and refrigerate it. I like to double the recipe and freeze some for later.

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Basil pesto is the traditional pesto that was first created in Genoa in Northern Italy. Mix the pesto with the pasta of your choice. Then serve your pasta with a little fresh Parmesan Reggiano and enjoy! This dish goes great with Chianti. Try it and make some memories of your own. Pasta and a little wine have a way of making a meal feel like home for me!  Enjoy!