Tag: Fall

Homemade Coleslaw

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Like Potatoes, cabbage is also in season here now. Cabbage is a great vegetable because it can last up to 6 weeks in your fridge before beginning to go bad. Cabbage has a very similar flavor to a head lettuce, but it is used in so many more recipes than just lettuce. Cabbage is used is in stir fry, made into sides like coleslaw, made into sauces like kimchi, wrapped around food like stuffed cabbage, and as an ingredient in spring rolls. Cabbage is versatile and used across many ethnic groups.

Coleslaw is really easy to make, and the only thing that takes time is preparing the ingredients. Shredding cabbage can take some time at first, but you become faster with time. The ingredients can also be altered. I added a bit more of each, mayo and sour cream. This was very unnecessary, and I’ve adjusted my recipe to match. As for cabbage, I shredded about 4-5 cups for this recipe. I highly recommend using the full quantity of vinegar, and I also recommend letting is sit before serving. This allows the vinegar to penetrate better. This recipe makes 8 adult side servings.

Homemade Coleslaw Recipe CardDownload

What You Will Need

  • 1/2 Medium Head of Cabbage, outer leaves removed, cored, and shredded
  • 1 1/2 Cups Mayo
  • 3/4 Cup Sour Cream
  • 1/4 Cup Apple Cider vinegar
  • Large Mixing Bowl

Directions

  1. Prepare your cabbage.

2. Add all your ingredients into your mixing bowl, and stir until everything is coated.

3. Refrigerated for 2-3 before serving.

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Freezer Shredded Potatoes

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Potatoes can be found easily this time of year. The other day, I posted about cubing and freezing potatoes, but this is another way of preserve potatoes. Shredded potatoes go well in casseroles, or fried as pancakes. These are also very easy to make and they take very little time to process and freeze. 8 medium potatoes will give you about half a gallon of shredded potatoes. I made 2 batches at once, and I froze each meal individually, since they freeze into a solid block.

Freezer Shredded Potatoes Recipe CardDownload

What You Will Need

  • 4 Medium Potatoes, Cleaned
  • Shredder attachment for food processor/mixer, or Cheese grater
  • Dutch Oven
  • Large Bowl with Ice Water
  • Strainer
  • Freezer bag/Vacuum Seal bag

Directions

1.Clean your potatoes and shred using your shredder. In a dutch oven, fill 3/4 full with water and bring to a full boil. Prepare your Ice water.

2. Add the potatoes to the boiling water a handful at a time. Once added, boil for 1 minute. Strain and add to ice water.

3. Once cool, strain again, and let strain for 30 minutes, stirring every 10 minutes. Transfer potatoes into a freezer bag/vacuum bag. Remove air from bag, label, and freeze. This is enough for one serving, if you want smaller servings, freeze separately.

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Freezer Cubed Potatoes

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Potatoes can be found easily this time of year. If you’ve already harvested, or know a local farmer, you too may also be facing a surplus of potatoes. Last year, I bought 25 lbs from a local farmer. This year, we decided to buy 30 lbs with how discounted they were. So, this is one of the ways we decided to preserve potatoes; cubing, blanching, cooling, straining, then freezing. I use these potatoes for many meals. I mostly use cubed potatoes for mashed potatoes, and a base for creamed dried beef, but there are many things you can do with your potatoes once they reach this point. You can bake or fry them from this point too. 6-8 medium potatoes will give you about half a gallon of diced potatoes. I added 2 batches to the bag below, but you will want to freeze each meal individually, since they freeze into a solid block that will not break apart easily if you only wanted to use half at a time.

Freezer Cubed Potatoes Recipe CardDownload

What You Will Need

  • 6-8 Medium Potatoes, Cleaned, Peeled, and diced into about 1 inch cubes
  • Dutch Oven
  • Large Bowl with Ice Water
  • Strainer
  • Freezer bags/Vacuum Seal bags

Directions

1.Prepare your potatoes. In a dutch oven, fill 3/4 full with water and bring to a full boil. Prepare your Ice water.

2. Add the potatoes to the boiling water a handful at a time. Once added, boil for 7 minutes. Strain and add to ice water. Once cool, strain again, and let strain for 10 minutes.

3. Once strained, transfer potatoes into a freezer bag/vacuum bag. Remove air from bag, label, and freeze. This is enough for one serving, if you want smaller servings, freeze separately.

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2

Apple Topping

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Apples make great fall desserts. This recipe is for a simple apples in syrup. You only need 3 ingredients with the optional addition of vanilla extract. My biggest mistake was not peeling my apples. they taste just fine with the skin, however they aren’t easy to cut and don’t look as pretty as peeled would have come out. With the skin on, the apples also don’t break down as much cooking, so you will have a thinner more watery sauce than if some apples breakdown into the sauce. I served this topping over a slice of spiced bread, that is the recipe I posted yesterday. This recipe makes enough topping for 6-8 desserts.

Apple Topping Recipe CardDownload

What You Will Need

  • 4-5 Medium Apples, Peeled, Cored, and Sliced
  • 1/2 Cup Brown Sugar
  • 1 Tbsp Lemon Juice
  • 2 tsp Vanilla Extract
  • Medium Saucepan and Wooden Spoon

Directions

  1. Heat Saucepan over medium heat. Add your apples and lemon, stir until covered. Add your brown sugar and vanilla, and stir constantly. Cook for about 10-15 minutes until cooked to your desired texture. Remove from heat.

2. Let cool for 15 minutes before servings, or moving to the fridge to eat later.

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Spiced Dessert Bread

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Nutmeg, cloves, and cinnamon are your staple spices of fall into winter. These spices remind everyone of this crisp time of year. This bread was made to be more of a dessert than your standard bread, but it’s not so sweet you couldn’t enjoy it with a cup of coffee for breakfast. This bread stands alone as a sweet bread, or can be pair with a scoop of vanilla bean and some warm apple topping. This recipe makes one standard loaf, or 14-16 slices.

Spiced Dessert Bread Recipe CardDownload

What You Will Need

  • 1 Tbsp Yeast
  • 3 Cups Flour
  • 1/2 Cup Sugar
  • 1 Cup Warm Water
  • 3 Tbsp Oil
  • 1 tsp Cloves
  • 1 tsp Nutmeg
  • 2 Tbsp Cinnamon
  • Mixing Bowl
  • Bread Pan
  • Non-stick Spray

Directions

  1. In a bowl, add yeast, flour, sugar, warm water, oil, cloves, nutmeg, and cinnamon. Mix until a smooth dough forms. Oil your bowl and your dough, then let rest 1 hour until doubled in size.

2. Grease a bread pan. Knead your dough till smooth, then transfer to greased pan. Let rise until doubled in size, another hour. Heat oven to 350 F. Once dough is doubled, bake for 30 minutes. Remove from oven and let cool 5 minute before move to a plate or cooling rack.

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