Wednesday, November 28, 2012

Warm Salad of Savoy Cabbage, Bacon, Blue Cheese, and Apples

Mmmm, blue cheese and  bacon.  How can you go wrong?

It is cold here.  Today I woke up to -28°F, and the high is supposed to be around -13°F.  There is really something wrong when the high is still below zero.

Dinners need to be warm, filling, and not too full of calories.  We did just have a week of eating with the blond boy and the DIL, and, we have two more weeks of eating coming up with the curly haired boy and the baby boy and the chicks.  This is a great addition to dinner.

Everything is better with the Bs; bacon, blue cheese, and butter, and we have two of those in this one healthy dish.  The key is to keep the bacon and the blue cheese in amounts that add flavor but not too many calories.

I love my cast iron pan.

So I whip this up and add it to a moose steak and we've got dinner.  I could eat just this for dinner, but Dave needs meat and we have a freezer full, again, easy!

Would someone please teach me how to adjust my white balance?
I love this for dinner and make if often when I want to feel full and satisfied, but don't need the extra calories.  The bit of bacon and the blue cheese really make this taste like an indulgence.

Warm Salad of Savoy Cabbage, Bacon, and Blue Cheese

2 sliced bacon, chopped
1 med. savoy cabbage, chopped, about 6 cups
1 med. sweet onion, sliced
1 granny smith apple, peeled and sliced thinly
2 oz. blue cheese, crumbled

Fry bacon over medium heat until cooked completely.  Remove from pan to a paper towel lined plate.  Remove all the bacon fat except for 1 Tbsp.  Add onions, cook for 2 minutes, add cabbage, cook for about 4 minutes more, or until cabbage begins to wilt.  Add sliced apple and cook about 2 more minutes.  Top with blue cheese crumbles and bacon.  Serve warm.

November 28, 2012   Daylight 4 hours, 53 minutes, 59 seconds   Temp: H -13/ L -28 °F

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