I Hear a Symphony

A big head of Savoy cabbage, turkey sausage and potatoes. Could fresh cabbage replace real Sour Kraut in this awesome threesome?

The answer is yes! In some ways, even better to have the flavor of the sweet braised cabbage mix with the sausage. To give it a little twang, what I did was to drain the potatoes then added some splashes of rice wine vinegar and lots of cracked pepper. After browning up the sausage and braising the cabbage, I put them all together in a hot pan with a bit of chicken stock. Let that heat through and meld for about 5 minutes.

Very easy with just three ingredients but the taste was like an orchestra of flavors.

Living Just Enough for the City

P got me a pizza stone for my b'day and since I finally got it into the oven, I've been obsessed with it. Being part monkey of course I'm drawn to the primitive devices. You can just throw things on it and roast them to perfection.

Folks lucky enough to have outside grills know this thrill. But living in the city in a very small space with this little Easy Bake oven that I have, no exhaust fan, it's hard to go high heat on much.

This morning I tossed on turkey bacon, halved roma tomatoes, and asparagus with garlic and lemon. And hell I draped the eggs right onto the spears! Why not? And clean up's a breeze!

You Know I Read It In a Magazine

We had a little chicken mishap last week and it was enough to want to go vegetarian for a few days if you know what I mean.


I figured I'd try one of these easy enchilada pies that I'm always seeing in women's magazines. But I made with my mom's good enchilada sauce. I also added a can of Rotel tomatoes in green chiles this time because I finally found them at PathMark, albeit at a buck 69 a small can.


For me dipping the corn tortillas in oil first does make a flavor difference but saving that one little step, to make the dish healthier is the right thing to do. Especially on a week night. I cut the torts in strips like lasagne and layered along with sauce, cheese, corn, black beans and then topped with lots of onion, tomato and fresh jalapeno.


In 350 degree oven until bubbly. If you let it set a bit its much easier to cut and stays stacked and purty but I couldn't wait. Served it along with some rice pilaf and green onions.