Combine flour, cocoa powder, baking powder and salt in a mixing bowl. Set aside.
Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached. Mix on medium speed until well combined and light in color.
Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness. Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies. Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
Roll out the remaining dough on the parchment paper and cut with cookie cutters. Continue until all the dough is used.
Bake cookies for 7-9 minutes or until there are no wet spots on top of them. Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
Decorate with powdered sugar, glaze or frosting, if desired.
Hack: Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.
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What Are The Benefits Of Eating Cabbage? It’s tasty, versatile, low cost and has a longer shelf life than other veggies. Grab a head on your next shopping trip!
You may have noticed that I have a lot of recipes on this site that use cabbage and there’s a very good reason for that. I love cabbage.
The flavor of raw cabbage is strong and slightly bitter, which accounts for the tendency to serve it with dressing and accompaniments that are slightly sweet. When cabbage is cooked, it becomes much milder and tends to blend with whatever items it’s cooked with.
This brings us to its versatility. Cabbage can be eaten cooked or raw, hot or cold. Shred it, chop it, boil it, fry it, braise it, roast it. Cut it into steaks and throw it on the grill. Wrap it around some ground meat and rice to make cabbage rolls. The possibilities are endless. Seriously.
Then there’s the low cost. Cabbage is second only to potatoes in terms of price per edible cup. In today’s economy, we’re all looking to stretch a dollar as far as we can and cabbage can certainly help with that! Maybe this is why the term cabbage sometimes refers to money!
Wait…did I mention that cabbage can last up to 2 months in your refrigerator?
What Are The Health Benefits Of Cabbage?
Cabbage is a cruciferous vegetable. This type of vegetable has long been known for its health benefits, including cancer prevention, protection from radiation therapy, heart health as well as improving immunity and digestion.
It has powerful levels of vitamin K, magnesium, folate and beta-carotene, to just name a few.
At 17 calories and 4 carbohydrates per cooked half-cup (one cup raw), cabbage is a valuable part of a low calorie and low carb diet!
What About Fermented Cabbage?
Fermented cabbage, or sauerkraut as it is more commonly known, is a way to preserve cabbage by simply combining it with salt. It then ferments at room temperature for 2-4 weeks, resulting in a salty and sour treat that will keep for up to a year in your fridge.
Not only does it taste great, but it also has good bacteria and provides probiotics, which are great for gut health and digestion. Click here for step-by-step instructions to make your own sauerkraut right at home!
A similar method for preserving cabbage is to pickle it. While it doesn’t last as long as sauerkraut, you can store it in the fridge for 4-6 weeks.
To make pickled cabbage shed enough cabbage to pack tightly into a quart-sized canning jar. Mix 1 cup water, 1 cup vinegar and 1 tbsp sugar in a small saucepan. Bring it to a boil, stirring to melt the sugar. Pour liquid into the jar to cover the cabbage completely. Place in the refrigerator for 24 hours before using.
Feel free to mix up this pickled recipe however you want to by adding additional veggies (I add onions) and/or using a different kind of vinegar. You can also add more sugar if you prefer a “sweet and tart” version.
What’s The Difference Between Red And Green Cabbage?
While there are lots of different kinds of cabbage, the most common types are the cannonball cabbage, better known as green cabbage and red cabbage, also known as purple cabbage.
Some people feel that the red variety is sweeter and is more tender when cooked but I find the flavor and texture (cooked or uncooked) to be virtually interchangeable.
Both red and green cabbage are good for you but red cabbage packs a more powerful nutritional profile and more overall antioxidants.
I think the biggest difference between the two is the appearance, both raw and cooked. For example, I like the look of red cabbage in this colorful and creamy broccoli coleslaw, as it contrasts nicely with the green broccoli and brown raisins.
On the other hand, I prefer the green variety to make andouille sausage with cabbage. The cabbage, paired with multi-colored peppers and sausage results in a visually pleasing color palette.
What Are The Best Ways To Cook Cabbage?
I’m glad you asked! Cabbage is incredibly versatile, as I mentioned before. I’ve found that different types of cabbage can be used interchangeably in many recipes.
When I made homemade Chinese dumplings, it called for ½ of a head each of green and Napa cabbage. That left me with, you guessed it, ½ of a head each of green and Napa cabbage to use up after I was done.
I used the leftover Napa to make this Chinese chicken cabbage soup (no relation to the cabbage soup diet!) but I have also used regular green cabbage in the soup with good results.
I then made meatballs and cabbage using the remaining green cabbage and some meatballs I had in my freezer. I have also replaced the bean sprouts in fried vegetable spring rolls with green cabbage because that’s what I had on hand at the time.
This Is How The Cow Eats The Cabbage
So, here it is. All the reasons I love cabbage. If I could write a song about it, I would.
What’s your take? Do you like cabbage? What’s your favorite way to eat it? Let me know in the comments below!
Halve the squash, remove seeds and cut into 12 wedges. Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.
Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer. Roast until lightly browned, 12-15 minutes.
While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat. Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown. This can take from 1-5 minutes, depending on stovetop type and efficiency. Do not leave unattended as the butter may burn quickly.
Remove pan from heat and whisk in sage, maple syrup and lemon juice.
Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge. Place back in the oven and roast for an additional 8-10 minutes or until tender.
Hack: Leftover squash can be stored in the fridge for up to 4 days. To freeze, remove the rind and mash squash. Package in serving size portions and freeze for 10-12 months.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword acorn squash, holiday side dish, oven roasted vegetables, savory squash, vegetable, vegetable side dish, vegetarian, winter squash
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Pat pork dry and spread 1 tbsp mustard over the entire loin.
Combine ⅛ tsp salt, ⅛ tsp pepper, 1 tsp rosemary, 1 tsp sage and thyme. Sprinkle over pork, pressing to adhere.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add pork and brown on all sides.
Transfer to a baking pan. Roast in the oven until reaches an internal temperature of 145℉, 14-18 minutes. Allow to rest for 10 minutes before slicing.
While the loin is roasting, return the skillet to medium heat. Add remaining 1 tbsp oil and cranberries to the pork drippings. Cook until cranberries start to soften, about 2 minutes. Stir in shallot, remaining 1 tbsp mustard and one 1 tsp each of rosemary and sage. Cook until fragrant, about 1 minute.
Stir in broth and port. Cook until thickened and reduced by half, 4-6 minutes. Stir in butter and ⅛ tsp each of the remaining pepper and salt. Spoon sauce over the top of sliced pork loin and serve.
Hack: Store leftovers in the fridge for up to 5 days. To freeze, slice pork and cover in sauce. Package in serving-sized portions and freeze for up to 3 months.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Cover rice noodles in hot water and allow to soak for 30 minutes. Drain and set aside.
In a small microwave bowl, mix peanut butter, soy sauce, honey, vinegar, lime juice, garlic, sesame oil, ginger and sriracha. Heat in microwave until heated.
Heat vegetable oil in a heavy skillet or wok. Add rice noodles and saute for 4-5 minutes. Toss with peanut sauce.
Place in bowls and sprinkle with sesame seeds, chopped peanuts and green onion. Serve immediately.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. For best results, store noodles and peanut sauce separately, combining just before serving.
Keyword Asian cuisine, Asian food, Homemade Asian food, homemade Thai cuisine, homemade Thai food, peanut butter, peanut noodles, Thai cuisine, Thai food, vegetarian
Did you know? While many are worried about the fat and calories in peanut butter, it can be part of a healthy diet!
This colorful dish, Chinese Twice Cooked Pork Belly, is common in Southwest China and involves two distinct cooking methods: simmering followed by stir-frying with vegetables.
Put the pork belly in a pan and cover with cold water. Add ginger. Cut the white ends from the green onions and add those as well, followed by the cooking wine and peppercorns.
Bring the water to a boil for 20 minutes. Immediately transfer pork to cold water and soak for 10 minutes.
Cut green onions, leek, carrot and pepper into 1” slices. Slice garlic and chili peppers.
Thinly slice pork belly.
Heat vegetable oil in a heavy skillet or wok. Add pork belly and cook until all the fat has been rendered. Add bean sauce, crushed pepper, sugar and soy sauce. Cook and stir until well incorporated.
Put carrots in the pan and saute them for a minute or two. Add leek, garlic and bell pepper and chili peppers. Saute until the vegetables are cooked to your preference, adding green onions in the last few minutes.
Serve with rice or noodles, if desired.
Hack: You can replace the carrot and pepper with whatever vegetables you prefer or have on hand.
Hack: You can substitute sweet bean paste or hoisin sauce for the sweet bean sauce.
Hack: Leftovers can be stored, tightly covered, in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months
Hack: Check the produce department for loose, single carrots. If you don’t see them, ask a clerk if they’re available.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, Chinese Twice Cooked Pork Belly, cooking video, Homemade Asian food, Homemade Chinese food, huí guō ròu, pork belly recipe
For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
We had lots of zucchini so Grandma and Lily teamed up to make some easy zucchini bread bites! Vegetables make this a healthier choice over other quick breads!
Measure raisins into a heatproof bowl and cover with hot water. Allow to soak for one hour.
In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, mix together oil, egg, applesauce, brown sugar, sugar, and vanilla until well blended. Fold in raisins and zucchini.
Pour wet ingredients into dry ingredients and stir until well incorporated.
Transfer batter to Pampered Chef Batter Dispenser. Pipe batter into the wells of the brownie bite pan and bake for 8 minutes or until a toothpick inserted into the cake comes out clean.
Remove bites from pan to cooling rack. Serve warm or cold.
Hack: Wrap zucchini bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week. It can be frozen for up to 3 months.
Click here to check out the Pampered Chef products shown in this video!
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Take lunch to a whole new level with this fresh cucumber sandwich spread. It’s delicious served on simple white bread for a sandwich or with crackers as a dip.
Did you know? Cucumbers are a great source of vitamin K and are high in water content to promote hydration and make you feel full longer! Check out the facts here!
Parmesan crusted scallops are fast and easy to make. They fit nicely into a vegetarian, low-calorie, keto and/or gluten-free lifestyle. Round off this healthy meal with Asparagus with Caramelized Onions and Tomatoes!
Rinse scallops and pat them dry. Coat a baking pan with cooking spray and lay scallops out in a single layer.
In a small bowl, mix together butter, wine, lemon juice, 2 tbsp parmesan, salt, pepper, garlic powder, parsley and cayenne pepper. Set aside until mixture thickens, about 10 minutes.
Divide the butter mixture evenly over the top of the scallops.
Cover the pan with aluminum foil and bake until scallops are opaque and have an internal temperature of 115℉. This should take between 20 and 30 minutes depending on the size of the scallops.
Remove the pan from the oven and take off the aluminum foil. Sprinkle scallops with remaining parmesan and paprika.
Turn the oven to broil and move the oven rack to the broiler position. Place the baking pan back into the oven and broil until the cheese is browned, 2-3 minutes.