Cabbage Casserole

Cabbage Casserole

1 napa cabbage cut into bite sized pieces

1 small onion chopped
1 scant tablespoon olive oil to coat baking dish
4 eggs beaten
1 cup sour cream
4 garlic cloves minced fine
8 oz melting cheese grated
4 ounces asiago cheese grated, reserved
1/2  cup gluten free flour
1 teaspoon baking powder
1 teaspoon corn starch
1 teaspoon ground thyme
1 teaspoon ground mustard powder
1 teaspoon paprika
1 teaspoon fennel seed, ground
1 tablespoon chopped dried parsley
salt and pepper to taste

Oil a 9 x 13 inch baking dish. Toss chopped cabbage, grated melting cheese, chopped onion and spread into baking dish, patting down slightly. In a separate bowl beat eggs, add sour cream and whisk. Next add all remaining ingredients and whisk well. Reserve asiago cheese. Preheat oven to 350 F. Pour egg and flour mixture over cabbage and toss gently. Sprinkle grated asiago cheese over the top and bake for 50 minutes till top just starts to brown. Let sit for 15 minutes and cut into squares to serve. Just another way to prepare cabbage. Enjoy!

Roasted Red Pepper Soup

Roasted Red Pepper Soup

3 large red bell peppers or 12 mini red peppers
1 tablespoon olive oil for sauteing 
1 yellow onion chopped fine
3 roma tomatoes chopped

2 peaches skinned and chopped
1 tablespoon tomato paste

1 teaspoon agave syrup
1 teaspoon dried thyme
salt and pepper to taste

Seed and cut in quarters all the peppers. Roast open side down in 375 F oven till starting to brown. Set aside to cool. When peppers are cool enough to handle chop them into small pieces. Meanwhile saute onion in olive oil. When onions are soft and translucent, add the chopped peppers, tomatoes, tomato paste, peaches, agave, and seasonings. When mixture has cooked down, let cool slightly and whirl in blender till smooth. Rewarm and either add 1/2 cup heavy cream or serve as is. This soup is so delicious and beautiful with its vibrant red color.

Enjoy!

Gary's Grandfather's Log Cabin

Gary's Grandfather's Log Cabin

Gary's grandfather was a carpenter;
he made this log cabin.
Notice the door opens and closes.

The cabin sits on our mantle

and we cherish it every day.

We've both always had an affinity 
for living in the mountains.
Nowadays, living in another state
we're still in the mountains.
Thankful.

Whole Roasted Red Snapper

Whole Roasted Red Snapper

1 whole red snapper, gutted and fins removed
olive oil to brush on fish
1 medium yellow onion sliced thin
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon fine pink salt
1 teaspoon smoked paprika
1/2 teaspoon white pepper
2 lemons cut into slices
fresh bunch of dill
fresh bunch of mint

Wash snapper and pat dry. Brush fish with olive oil on both sides.
Cut criss cross sections into meat of fish on both sides.
Cut just down to the bone but not into the bone.

Here's an example of how I cut the fish.
My cuts are made in the direction of the tail on an angle.
When eating the fish use back of fork tines and
tease meat off the bone from sections previously cut.

Prepare a large sheet pan covering it with aluminum foil.
Preheat oven to 400 F.
Slice onion and sprinkle over the aluminum foil
covering the portion the fish will sit upon.
Sprinkle interior and both sides of fish with the
garlic powder, thyme, salt, paprika, and pepper.
Stuff interior of fish with fresh mint and dill.
Add lemon slices to fish cavity.
place any remaining lemon slices on the onions.
Place fish on bed of onions and lemons.
Bake in preheated oven for 30 minutes.
Place on serving platter and eat directly from the fish.
An experienced chef/waiter could remove the meat,
but, hey, we just eat it the easy for the two of us.
Fish cooked this way is so delicious.
Gary kept saying the fish tasted so good. A keeper,
both my husband and the fish recipe.