I love veggies. But I could eat more of them. During summer that is easy. During winter – not so much. It’s the time I crave soups. Something warm, soothing and filling. But I wanted to challenge myself for Claras veggie expedition. February it’s all about savoy cabbage. I could have easily made a soup… with pearl barley and beef. But no I had my mind set on salad. A winter salad.
Best lukewarm… because it’s cold out there. And also something savory… bacon is always a good choice! Are you hungry yet? Ok here is is:
Winter Salad with Savoy, Bacon and Tiger Nuts
♥ 1/4 savoy cabbage
♥ Bacon (as much as you like)
♥ 2 tbsp olive oil
♥ 1/2 tsp caraway seeds
♥ 2 tbsp Balsamico, white
♥ 1 pinch brown sugar
♥ 1 handful chopped tiger nuts (If you don’t have any tiger nuts you can easily use any other nut you have. I just had them in the pantry.)
1. Cut savoy cabbage and remove stem. Wash leaves and cut into stripes. Remove veining. Boil for 3 minutes in salted water. Drain and let cool.
2. Roast bacon until crunchy.
3. Toss everything together and season with salt, pepper and caraway seeds. Add oil and vinegar. Garnish with tiger nuts and bacon. Enjoy lukewarm.
What is your favorite winter salad? Do you use savoy often? I don’t. I think its the second time ever I bought this cabbage. But with the many recipes coming in I am sure I will give it a spin. And I have 3/4 of the cabbage in my freezer. All cut up. easy to make soup…
It all started last Saturday with my dad birthday party that is a huge thing every since I can remember. After college (or maybe even during college) he decided to throw a big annual gathering every Saturday after his birthday inviting all his college buddies. And throughout his life more people got invited and some didn’t show up anymore. I grew up with this scenario and I just love it. I meet those people every year. Some I don’t even know their names but somehow its just right. You take part in each other’s life maybe just for this one night.
I had time to walk around the neighborhood taking pictures. Well, actually I didn’t feel like taking pictures but had an assignment for my photo class. And isn’t it great that inspiration comes when you least expect it? I was suddenly seeing so many interesting lines and found so many perspectives of this one building I stumbled across. I love this. And the weather was nice too – crisp winter air.
Another thing I started this week – again – was using my yoga app. I woke up with back pain and decided to give it try again. Isn’t it amazing how fast one (me!) forgets how helpful, relaxing, good something is? So I did yoga two days in a row and hope to do more of it in the future.
Did you know I love love love risotto? Well I do. And that is probably the only reason I would agree to walk into an Italian restaurant. Because pizza… not my thing. Not at all. Maybe once a year. Pasta ok, but than I can do this at home any day. For years I thought – and was told – risotto is so hard to cook and it takes forever. Well, guess what: not true.
I only make risotto when I am cooking for my own. The lastest risotto I made was this awesome Shrimp Risotto with Pak Choi and coconut milk. To die for. Really.
You know what’s surprising to me: it’s the first risotto recipe on craftaliciousme. How did that happen? I’ve so many yummy recipes and improvise even more. So it’s time to post this one.
Shrimp Risotto with Pak Choi
You need the following ingredients when you cook for one really hungry person (me!) or it would work for two when there is a dessert later on.
♥ 1 shallot
♥ 1 cm of ginger
♥ 2 tbsp olive oil
♥ 100 g risotto rice
♥ 250 ml strong vegetable broth
♥ 100 ml coconut milk
♥ 4 shrimps
♥ 1 pak choi
♥ chilli powder
♥ 1/2 lime
1. Peel and finely dice shallot and ginger.
2. Heat oil in a pot. Add shallot and ginger. When shallot glazes over add shrimp and fry a bit more. Now add risotto rice and let glaze over.
3. Add broth and coconut milk one bit after another. ( I am way too impatient to do this and usually dump it all in at once. Don’t know what the difference would be.) Reduce heat and let simmer until liquids re absorbed (approx. 20 min).
4. Wash pak choi and cut into strips. 5 minutes before rice is done add the stem pieces to the risotto. Let cook for remaining time.
5. Add salt and chill powder to taste as well as leaves of the pak choi and grated parmesan.
6. Set table and risotto is done.
Enjoy your risotto. I could eat it for breakfast. Really it’s so yummy. Do you have a favorite risotto recipe? Please leave a link in the comments I would love to venture and try new ones.
Every one of you who has read more than one post here knows I am winter crazy.
So it should not surprise that I am beyond excited when I see the tiniest snowflake.
A couple weekends ago I woke up and snowflakes were dancing in the air. After having a quick coffee I grabbed my camera and went to the park.
My mission: catching the untampered winter wonderland. Unfortunately I was not the only one with this idea. The park was filled with morning joggers, dog walkers and excited kids sledding down every available rise in the ground.
I craved for some quietness and alone time but obviously that wasn’t going to happen… the perks of living in a city.
Anyhow I went some lonelier pathes, and came a across a few birds feeding on seeds someone had left.
I am usually not so much into birds and animals but I found it interesting and challenging to try to snap a good picture. It was tough. These are my best shots.
After two hours or so the park became even busier, my stomach louder and my feet colder so I headed back home for breakfast.
I want to repeat my snow walk in the park on a weekday hoping for more solitude. So please snow, come and delight us again.
Have you taken a snowy winter walk? What’s your favorite place to go?