Since I transferred the site to a host provider, I have had so many issues, just not knowing what to do or how it’s done. It’s mostly editing and feeds and updating files. I just don’t know how to do that “behind the scenes” stuff. It begins to get tiring when it should be fun. 
When the goin’ gets tough… cook something good.
Tonight is veggie night and up on the menu block is Cabbage and Bellas. This recipe will serve 4. It was adapted from “Cooking With America’s Championship Team: ACF” by Chef Edward G. Leonard.
- 2 TBS olive oil
- 1/4 cup chopped Vegetarian Bacon (or regular if you eat meat)
- 1/2 onion, chopped
- 1 tsp minced garlic
- 6 oz sliced Portabella Mushrooms
- 1/2 head Cabbage – sliced
- 1 cup Vegetable Broth
- 2 sprigs thyme
- Salt and Pepper to taste
Heat stove top to medium. Add the olive oil and veggie bacon, cooking until it crisps. Add the onion and garlic and continue cooking for about 5 minutes. Add the mushrooms slices and cook another 2 minutes. Add the cabbage and cook 2 minutes. Add the broth, bring to a boil. Reduce heat to simmer and continue to simmer about 15 minutes until the cabbage is tender. 
Just before serving, add the thyme, salt and pepper.
For the main dish tonight, it was simply tofu prepared as follows….
1 12 oz container Lite Firm Tofu. Squeeze and pat dry. Slice into 1” cubes. Stir in 2 TBS Peanut Satay Sauce (lazy me… it was store bought).
Add to a preheated saucepan (over medium heat) and saute 8 minutes per side.
The tofu sits on sliced butternut squash.
My legs and buns are beginning to get a bit sore from this mornings workout. I knew that would happen. Tomorrow it will be shoulders, triceps and calves. Shoulders could be tough because when I went under my desk to retrieve something that had fallen, I whacked my shoulder on the up-swing. It’s scrapped and bruised and a tad throbby. I told you my life is painful! 😳
Tomorrow is the first day of Fall. Time is flying!
Lovely cabbage dish it sounds perfect for a veggie night.