31 October 2010


Lately the Hanlin household has been a little obsessed with cabbage. I randomly bought some purple cabbage the other week and now it is a staple. Here's how we make it...

1/2-1 head of cabbage (depending on how large the head is)
1 stick of butter
salt to taste

1. Cut head of lettuce in half. Cut out core if it is large or seems like it would be really tough.
2. Cut lettuce into strips widthwise.
3. Saute in butter until soft.
4. Season with salt, if desired.

Easy as pie!

26 October 2010

Roasted tomatoes

Well, things in the Hanlin household have been super busy as of late. Prepping for baby #2, Rory's Army commitments, family visiting, etc. However, my kitchen never stops being busy! This one came from my mom... I can guarantee your house will smell like a gourmet kitchen when making these!

Tomatoes (Best if you can get fresh from the garden)
olive oil
balsamic vinegar

1. Slice tomatoes into thick wedges/slices (or in half if on the small side).
2. Seed tomatoes.
3. Place tomatoes on cookie sheet or roasting pan.
4. Drizzle liberally with oil.
5. Sprinkle spices/seasonings on tomatoes. (Sorry there is no definitive quantity to give, it sort of just goes by taste preferences.)
6. Drizzle liberally with vinegar.
7. Bake at 325-350 for 45-120 minutes. Tomatoes should be at least half their original size.

I've made these a few times and the cooking time really depends on the size of the tomato pieces. The first time I had very small tomatoes that I cut in half. They were done in about 50 minutes. The second time I had large tomato halves and cooked for 2 hours (probably could have used another 15 minutes or so).

Rory, who does not like particularly care for tomatoes (but loves ketchup and marinara sauce), absolutely loved these.