Seared & Braised Creamy Cajun Cabbage

Seared & Braised Dreamy Cajun Cabbage

1 small head of cabbage, cut in half, sliced in one inch slices
2 tablespoons olive oil for searing, (I used caraflex cabbage)
a small yellow onion, chopped fine
5 garlic cloves, chopped fine
5 tablespoons unsalted butter
1 cup heavy whipping cream
2 tablespoons cajun seasoning
1 tablespoon all purpose seasoning
salt and pepper to taste
1 tablespoon fresh chopped parsley as garnish
lemon slices (optional)

OR
(substitute for seasonings)

1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon smoked paprika
1/2 teaspoon dried mustard
1/4 teaspoon dried cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt

1 tablespoon fresh chopped parsley as garnish
lemon slices (optional)

In a hot frying pan with olive oil sear sliced cabbage pieces till browned on both sides then set aside. Add butter and onions and saute till soft, then add garlic and saute one more minute. Slowly add heavy whipping cream and all the spices and herbs except garnishes. Cook till just starting to thicken. Add sliced cabbage pieces back into the pan, cover and cook till soft. Serve with some crusty bread. Top with lemon slices and parsley garnish. A side salad would compliment the rich cabbage dish.  Cabbage never tasted so good, yummy and rich.

Slivered Sugar Snap Pea Stir Fry

Slivered Sugar Snap Pea Stir Fry

1 large bunch of fresh sugar snap peas, strung and slivered
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small white or yellow onion chopped fine
2 inches fresh ginger, peeled and grated fine
1/8 to 1/4 teaspoon dried Thai chili pepper flakes
1/2 teaspoon fine sea salt
1/2 teaspoon granulated sugar

These peas are so delicious, soft and crunchy and good for you.
The most amount of effort comes from stringing the peas
and then cutting them on the bias into thin slivers,
then blanching for one minute, immerse in ice water, then drain.
You may do this ahead of time and then prepare the dish when needed.
Add olive oil to medium frying pan along with the butter.
Add onion and saute till soft and just starting to brown.
Next add ginger, spices, and seasonings.
Last add slivered peas and cook till al dente.
If you wish the peas to be a bit softer,
just cover with a lid for 10 min or so till soft.
Very tasty and good for you too.

Kohlrabi and Pear Slaw

Kohlrabi and Pear Slaw

3 small kohlrabi bulbs peeled and cut into shoestrings
4 pears peeled, cored, and cut into shoestrings
8 small mini peppers cut into shoestrings
3 tablespoons lemon juice
1/4 cup raisins
4 tablespoons fresh mint leaves chopped
2 tablespoons fresh Thai basil or cilantro chopped

2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 tablespoon agave syrup
2 tablespoons olive oil

Mix kohlrabi, pears and peppers and toss with lemon juice to prevent browning. Add raisins and herbs and toss again. You could add some shredded carrots for added color and flavor if desired. Whisk lime juice, mustard, agave syrup, and olive oil, add to salad, and toss just before serving. I make slaw salads without a mayonnaise base in warm weather because mayonnaise can go rancid very quickly. A very unusual yet pleasing flavor sure to delight those with an adventurous culinary paleate.

Variegated Yucca Ready to Bloom

Variegated Yucca Ready to Bloom

If you want to see several in bloom,
the cemetary across from the library
has them in bloom, their foliage is green.

Yucca take little to no water and are pest free.
The ends of their leaves are sharp so be careful.