Monthly Archives: August 2009

6 August 2009

Linguine with Red Cabbage

By Nicki

I know.  I am on a huge cabbage kick.  That is because it is cabbage time here in upstate New York.  Last Saturday, I picked up a delicious red cabbage at the farmer’s market.  Here is tonight’s dinner.

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1/4 cup(s) extra-virgin olive oil
2 tablespoon(s) extra-virgin olive oil
2 medium red onions, very thinly sliced
4 clove(s) garlic, minced
2 pound(s) (8 cups) red cabbage, thinly sliced
1 pound(s) linguine
Salt and freshly ground pepper
1 cup(s) Greek feta cheese, crumbled
Directions
In a large, deep skillet, heat the olive oil. Add the sliced onions, cover, and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover, and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta, and serve.

Linguine with Red Cabbage

1/4 cup(s) extra-virgin olive oil

2 tablespoon(s) extra-virgin olive oil

2 medium red onions, very thinly sliced

4 clove(s) garlic, minced

2 pound(s) (8 cups) red cabbage, thinly sliced

1 pound(s) linguine

Salt and freshly ground pepper

1 cup(s) Greek feta cheese, crumbled

Directions

  1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover, and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover, and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
  3. Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper.
  4. Transfer to bowls, top with the feta, and serve.

Leave a comment   |  tags: , , | posted in Food and Recipes, Just my Thoughts

4 August 2009

Bicycle Safety

By Nicki

As I went out on the screened in porch this morning to put something in a recycling bin, I saw today’s USA Today.  I am really, truly loving the morning delivery as I am more likely to pick it up and read it than to read it when it came in the post in the afternoon.  Today is going to be a busy day but an article just below the fold on the front page caught my eye.  For those who understand, it is not normally the below the fold articles that are the eye catchers.

bike

The headline reads “States give cyclists room to ride.” As a mother of an avid cyclist who is not old enough to drive yet, I have made sure that my son’s father has taught him all the rules of the road for bicycling.  He never leaves the house without his helmet – a definite rule that was brought home last year by an accident his father had with a helmet on.  He also has special wear for those longer rides.  My 15 year old bikes to and from work – he is a counselor at a day camp – every day.  He did the same last summer when he was a volunteer at the same camp.

The article also caught my eye as both my 15 year old “baby,” as he is my youngest, and his father will be riding a 100 mile tour this Saturday.  Bike Tioga is an annual event but this is the first year the two of them have tried the 100 miles together.  It will take them on some major New York State routes – 17C, 26, 13, 96B and 96 – along with some less traveled roads with less shoulder than the main routes have.

The article discusses states that have passed laws requiring a three foot space for bicyclist.  The law in Colorado, which was just signed by Governor Bill Ritter (D), also makes it illegal to throw things at bicyclists.

While I am not sure why specific laws are required for this particular constituency, I do applaud the states that are doing something to make roads safer for bicyclist.  Everything from bike lanes to laws such as Colorado’s – I always thought that bike conduct and car conduct around bicycles was covered under motor vehicle laws – are important as more people take to the road.  Bicyclists need to know they are safe on our highways as those of us who love them need to know while not with them.

Leave a comment   |  tags: , , , , | posted in Family, Just my Thoughts, Politics

4 August 2009

Fresh Green Beans

By Nicki

There is nothing I love more than veggies straight from the garden.  Because of that, I am going to be featuring some of my favorite recipes to use these veggies.

Balsamic Green Bean Salad

Balsamic Green Bean Salad

Balsamic Green Bean Salad

1 pound fresh green beans, trimmed

2 tablespoons chopped shallots

2 tablespoons chopped garlic

¼ cup balsamic vinegar

¼ cup olive oil

  1. Place green beans in a large saucepan.  Fill with enough water to cover green beans and bring to boil over high heat.  Reduce heat to medium low and simmer 10 minutes.  Drain, and let cool.
  2. In a bowl, stir together shallots, garlic, balsamic vinegar and oil.  Pour over green beans.  Cover and refrigerate at least one hour.  Serve cold.

Leave a comment   |  tags: , , | posted in Food and Recipes, Just my Thoughts

3 August 2009

Cuddling

By Nicki

I truly believe that the sense of touch is one of the least used and least appreciated sense.  We eat to live and so use our sense of taste daily.  For most of us, we use our sense of sight to live and be comfortable in our surroundings.  The sense of smell goes with sight and taste to help us in daily living, as does the sense of hearing.  We just do not use our sense of touch all that much.

We should!  As human beings, we should touch, physically touch, others daily.  I am not talking about those of us who use touch to harm others, whether hitting or sexually touching.  There is nothing that is better than to reach out and lay your hand on someone as you speak.

The laying on of your hand can mean so many things.  The other senses will tell the person what.  It could be comforting.  It could be teasing.  It could be reassuring.  It could be to emphasize what is being said.  But, the simple act of touching, regardless of the maning, makes the meaning more than simple words can.

So, today, I am sitting here thinking about cuddling.  I am thinking how that simple human contact – not in a sexual manner, though it sometimes is – is something I am yearning for this morning.  I cannot cuddle myself but I can write about it.

Go hug someone today!  Hold someone’s hand!  Laugh and love and be happy!

2 comments | posted in Just my Thoughts

2 August 2009

Cabbage

By Nicki

Yesterday, while at the Ithaca Farmer’s Market, I bought a beautiful head of purple cabbage.  I bought it for a cold salad in my mind but then remembered these to recipes.  Thought I would share.

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Curried Cabbage

1 large onion – finely chopped

6 tablespoons oil

1 large tomato, sliced

2 teaspoons ground cumin

½ teaspoon turmeric

2 carrots, sliced in rounds

1 medium head cabbage, finely sliced

1 green bell pepper, chopped

½ cup water

Salt and pepper

  1. In a large shallow pan with a lid, sauté the onion in the oil over a moderate heat until it is lightly browned.
  2. Add the tomato, salt, spices and continue to cook for two to three minutes, stirring frequently.
  3. Add carrots and cook for five minutes.
  4. Add the cabbage and bell pepper.  Mix well.
  5. Pour in water.
  6. Cover pan and simmer until all the liquid is absorbed and the vegetables are cooked.

Italian Cabbage & Bean Soup

1 teaspoon olive oil

½ cup onion, chopped

½ cup celery, chopped

½ cup carrots, sliced

1 garlic clove, minced

1 ½ cups green cabbage, shredded

1 cup tomatoes, diced with liquid

1 cup white beans, cooked

2 packets onion soup mix, prepared

1 tablespoon parsley, chopped

Freshly ground black pepper

  1. Place all ingredients in a large stockpot.
  2. Bring everything to a boil and let boil for 30 minutes or until veggies are done.

Purple Apple Slaw

½ medium head red cabbage, finely shredded

¼ cup finely minced white onion

2 Gala apples, peeled, cored and finely diced

1 cup mayonnaise

½ teaspoon salt

1/8 teaspoon pepper

2 teaspoons sugar

2 tablespoons lemon juice

2 tablespoons milk

  1. In a large serving bowl, toss together the cabbage, onion and apples.
  2. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice and milk.  Pour dressing over the cabbage mixture and toss to coat.
  3. Chill until serving.

Purple Cabbage and Walnut Salad

Note:  Original recipe called for pecans but I didn’t have any so used walnuts.

1 head cabbage, shredded

1 cup Chinese pecans (sweetened pecans)

3 scallions, chopped including the green part

Dressing

½ cup vinegar (used white)

½ cup sugar

¼ cup oil (used canola)

¼ cup soy sauce

  1. Mix the dressing separately.
  2. You can make the dressing in advance.
  3. Just shake well and pour over the cabbage, pecans and scallions.
  4. Mix well to coat and serve immediately or nuts will soften.

Happy Eats!

2 comments   |  tags: | posted in Food and Recipes, Just my Thoughts

2 August 2009

The Lake

By Nicki

The lake was still ten to fifteen miles away, yet the sight of it stopped me.  I pulled in a parking area.  The enteire lake is not visible from here but enough is to cause me to pause.  You can see the deep spots from here – the various darker hues of blue.  The surface is dotted with white – sail boats moving slowly.  I know there are motor boats moving much faster but, from this distance, from this vantage point, it is only the sails that are visible.  I wonder what has kept me from here for so long.

2 comments   |  tags: | posted in Just my Thoughts

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