(Amended post from earlier) A dash of apple, a dash of bacon—this red-cabbage side really sings

(See amended ingredients below. Original post left out amount of red cabbage.)

Ever cooked something when you didn’t have very high expectations? I was intrigued by the recipe for Red Cabbage with Apple—I thought it looked pretty in the bowl. Quite frankly, it wasn’t something I expected to see recommended for a holiday table (in my little Taste of Home holiday recipe cards book I’ve been using), except that its ruby-red color seemed festive. But I had some leftover turkey bacon and thought I’d make smart use of it by trying out this cabbage dish.

How nice to be pleasantly surprised! Hubby, too—he kept remarking, “Wow, I REALLY like this red cabbage dish.” With his emphasis and intonations on the word REALLY, I knew what he probably was thinking was, “And I didn’t expect to be.” Me, too!

The tangy tartness with the hint of bacon mixes with the sweetness of the apple to create a wonderful flavor. We used this dish as a side with broiled salmon filets, but I can imagine it being great with turkey or chicken as well.

How nice to start the new year off with a good surprise—even one of the food variety!

Red Cabbage with Apple

3 bacon strips, diced (I used turkey bacon)

1 medium apple, peeled and chopped

1 medium onion, chopped

1 small head of red cabbage, chopped

1 cup water

1/4 cup white wine vinegar

1 tablespoon sugar (I used sugar substitute)

1/2 teaspoon salt (or salt substitute)

In a large saucepan cook the bacon over medium heat until it is crisp. Using a slotted spoon, remove bacon to paper towels to drain. In the drippings sauté onion and apple until they are tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Stir in reserved bacon. Makes 6 servings. (Courtesy Taste of Home Thanksgiving Recipe Cards).

Brussels sprouts, bacon, balsamic vinegar—great mix for a great veggie side

On a holiday, when I see Hubby return to the table to graze on leftovers, I can pretty well suspect that he’ll emerge with a piece of pie on his plate.

But on Christmas Day afternoon, what showed up on his leftover plate that he brought to his easy chair to munch on while we watched the movie “Santa Clause 2”?

Brussels Sprouts with Bacon. I couldn’t believe my eyes—he was armed with this flavorful side we paired up with Maple-Glazed Salmon for our Christmas Eve dinner. Hubby thought it was one the best veggie items ever and thought the blend of bacon, onion, and balsamic vinegar just made the dish.

In the booklet which furnished the recipe, the comments say, “Who knew brussels sprouts could taste so good?” My sentiments totally. The balsamic vinegar gave it a tangy taste. I happened to have a couple of bags of frozen brussels sprouts in the freezer and needed to use them up, but fresh brussels sprouts, of course, would be wonderful as well.

I’m not sure Brussels Sprouts with Bacon (Taste of Home Thanksgiving Recipe Cards) will replace Eggnog-Sweet Potato Pie (Wednesday’s blog) on Hubby’s all-star fave holiday food list, but it sure gave him a new take on the sometimes-minimized brussels sprout. I’ve placed a star by it to remind me to fix for next year.

Brussels Sprouts with Bacon

3 bacon strips (I used turkey bacon)

1 1/4 pounds fresh or frozen brussels sprouts, thawed, quartered

1 large onion, chopped

2 tablespoons water

1/4 teaspoon salt (or salt substitute)

1/8 teaspoon pepper

2 tablespoons balsamic vinegar

In a large skillet cook bacon over medium heat until it is crisp. Remove to paper towels; drain, reserve 1 tablespoon drippings. Crumble bacon and set aside. In the same pan saute brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes until brussels sprouts are tender. Stir in bacon and vinegar. Makes 12 servings.

Sweet, tender, honey-roasted carrots make delicious side dish for burgers, other entrées

Don’t yawn yet! What may look like an ordinary dish of carrots actually is a life-saving side. Ever need just a little something (healthy) to accompany burgers or meat loaf or a casserole or any main dish? An easy side that actually might involve ingredients you already have on hand? Look no further than Honey Roasted Carrots.

Once again a Kroger grocery circular provided me with a dynamite recipe. Sweet, tender carrots from a 16-ounce bag you already have in the refrigerator are coated with oil, salt, pepper, and honey. These are baked for about 35 minutes (or until tender) and are to be turned once during the baking process so they are coated throughout.

Lining a cookie sheet with coated aluminum foil eliminates a big, messy cleanup. In the summer especially, no one should have to struggle to get dinner on the table. This honey-flavored healthy option takes care of business in a hurry.

Honey Roasted Carrots

1 (16-ounce) bag carrot nuggets

2 tablespoons olive oil

salt (or salt substitute) and pepper to taste

2 tablespoons honey

cooking spray

Line cookie sheet with foil and spray with cooking spray. Preheat oven to 400 degrees. In a large bowl toss carrots with oil, salt, and pepper until all are well coated. On the prepared baking tray spread carrots in a single layer and drizzle with honey. Bake uncovered, turning once, until just tender or cooked to your desired level of doneness, about 25 to 35 minutes. Refrigerate any leftovers. Makes 4-6 servings.

Asparagus and sugar-snap peas combine for a great, green side dish

To insert a little diversion among the peach recipes (o, I've just begun), an Asparagus and Sugar-Snap Toss (recipe from Prevention magazine) fit the bill nicely. I don’t think I’ve ever enjoyed sugar-snap peas so much as with this dish, in which they were tossed with asparagus in a liquid of reduced-sodium soy sauce and honey.

Some people tend to shy away from asparagus because it can be tough, especially on the ends, but with this method of preparation—steaming the trimmed stalks in a covered skillet for 5 minutes and then adding the peas, green onions, and other liquid, the asparagus becomes fork-tender. Prevention featured this as a side dish for an Easter dinner (with ham as the entree), but we dined on it alongside grilled fish and a peach salsa (more about that tomorrow). The entire meal was delicious.

I think I'll put this recipe in my Easter file for 2012, but who says Asparagus and Sugar-Snap Toss can’t be an early summer dish as well?

Asparagus and Sugar-Snap Toss

1 1/2 teaspoons olive oil

1 1/2 pound asparagus, trimmed and cut into 1-inch pieces

1 tablespoon water

1/2 pound sugar-snap peas, ends trimmed and strings removed

3 green onions, sliced

1 1/2 teaspoons reduced-sodium soy sauce

1 1/2 teaspoons honey

Over medium heat, heat oil in large pan with lid. Add asparagus and water. Cover and steam 5 minutes. Add peas, green onions, soy sauce, and honey. Cover and cook until tender, about 5 minutes. Season to taste with salt (or salt substitute) and black pepper. Serve warm or at room temperature. Serves 6-8.