Originally Posted At: https://breakingmuscle.com/feed/rss
Welcome to a special monthly edition of our roundup, Five of the Very Best! Today, we’re posting up Breaking Muscle’s top five articles of the month. These pieces have caught your attention throughout November. So here they are in one place for you to consume, digest, and enjoy.
http://www.thekitchn.com/feedburnermain
We’re at the holiday interlude, that all-too-short period of time between the big festive meals of Thanksgiving and Christmas, which means it’s the perfect time to take a break from all the ripping and running, and stock up on refreshing smoothie recipes. Mix up any one of these colorful blends the next time you need a recharge, a quick hit of veggies, or something sweet and satisfying to sip on between all that holiday shopping.
http://www.thekitchn.com/feedburnermain
Stocking stuffers are so fun, aren’t they? Take a bunch of things that seem eh on their own, put ’em in a big sock together, and suddenly it’s a party of all things small and cool. Here are a few of our favorite stocking stuffer picks for the cook, from a go-to scrub brush to a multi-purpose funnel and a tiny peacock can opener. And did we mention they’re all under $15? (Oh, right. We did.)
http://www.marksdailyapple.com/
Cabbage is rarely described as tasting rich, but when simmered long and slow with plenty of butter and olive oil, that’s exactly the outcome. Although buttery, slow-simmered cabbage can be a dish in itself, add broth and sausage and you’ll get a very simple soup with incredibly rich, comforting flavor.
When cooking cabbage this way, high-quality butter and olive oil make a difference in flavor and healthfulness. Use grass-fed butter, if possible. Buy olive oil that’s as local as possible, has real flavor and has been put through the “fridge test.”
Sausage doesn’t have to be the finishing touch to this cabbage soup. Use the cooked cabbage as a base for vegetable soup, or add cooked ground meat or thin slices of pork or beef instead. The cooked cabbage can also be frozen, then added to broth later on a busy night to make a quick pot of soup.
Servings: 4
Time in the Kitchen: 30 minutes hands-on time, plus 1.5 hours to simmer
Ingredients:
Instructions:
In a Dutch oven or wide, deep pot over medium heat, melt 2 tablespoons (30 g) butter with olive oil. Add onion and cook until golden, 8 to 10 minutes. Add garlic, cook a few minutes until soft, then add cabbage in batches, stirring well to coat in oil.
When the cabbage has wilted a little, season with a light sprinkle of salt and pepper and cover the pot. Reduce heat to low and cook for 1.5 to 2 hours, stirring occasionally. If the pot seems dry, add a little bit of water. When it’s done, the cabbage will be very soft and tender.
(At this point, the cabbage can be cooled and frozen, if desired. It can then be re-heated in broth for soup.)
Turn heat up to medium. Add broth and kielbasa. Bring to a simmer, uncovered. Cook until the sausage is completely warmed through, about 10 minutes. Add the remaining tablespoon of butter, fresh herbs, plus more salt and pepper to taste if needed.
http://www.thekitchn.com/feedburnermain
For years I assumed that “stock” and “broth” were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones, used as the base for soups, sauces, and other dishes.
But is this actually the case? It turns out there is a slight but significant difference between stock and broth.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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