Easy Easter

Easter, April 9, 2023

———————————————————————

Experimenting With Our Easter Table

———————————————————————————–

Our Easy Easter Table

Vegetarian

Normally our Easter’s are a bit more elaborate, however we had just hosted a big Baby Shower for our daughter and son-in-law two days prior, so this particular Easter was scaled back just for the two of us.

We Wanted Good Food, But We Wanted It Easy

This is Our Roasted Cabbage with Vegetables

Ready Made Mashed Potatoes With Our Green Bean Sauce

The Beans and The Beets Were Canned

Extra Wide Egg Noodles in Chicken Broth, Right

—————————————————————————

Carrot Cakes w/ Edible Easter Grass

The Cakes Were Store Bought, The Edible Easter Grass Was Store Bought

I Just Combined The Two

————————————————————————————————-

Leftovers

Always Wonderful The Following Day

The Compound Butter 🙂

Dinner Rolls with Sage Butter

—————————————————————————————————————

Recipes Start Here

——————————————————————————————

Recipes for: Roasted Cabbage with Vegetables, Compound Butter, Extra Wide Egg
Noodles, Mashed Potatoes with Green Bean Sauce, Canned Beats, Canned Beans and
Dinner Rolls

The above pictures are what we ate for Easter. This write-up is a multitude of recipes
that were done in the order that they were made. This type of cooking is how you get
many recipes done for one meal. The directions are intermingled with each other, but
done in a way that I believe is fairly easy to follow.

Note From Julie:

It is always me that will place the photos in an order so as to tell the story of whatever dish we may be making. When I say “we” I am including myself because most of the ideas come from me. Also, I may be the one taking the photos, but what you don’t see is me helping with the cooking. There isn’t anyone taking photos of my contribution. I’m not complaining mind you, I’m just trying to explain our process.

It was when I was placing in order all of these photos on this page that they were just a jumble of everything flowing together. There really wasn’t some point where there was a cut off from one recipe to the next. Therefore, I told Gordon to do the write up that way. Don’t break it down into ‘Recipe 1, Recipe 2, Recipe 3, etc.’ just write it all as if it is one giant recipe and we will just go from there.

He did. And here are the results. 🙂

Happy Easter!

Julie and Gordon

————————————————————————–

Roasted and sliced cabbage with vegetables

1 Head of Cabbage
2 Large Onions – sliced
3 Tbsp. Light Brown Sugar
2-3 Tbsp. Extra Virgin Olive Oil
¾ Cup Orange Juice
2 tsp. Dried Mustard
2 tsp. Dried Rosemary
2 tsp. Dried Sage
2 tsp. Dried Thyme
1 tsp. Garlic Powder
Sea Salt and Black Pepper to taste
8 Baby Portabella, and 8 White Mushrooms – sliced
20 Baby Carrots
15 Brussels Sprouts
2 Celery Stalks – chopped
Vegetable Broth as needed

———————————————————————–

Compound Butter

2 Sticks Kerrygold Irish Butter
1 Garlic Clove – Minced
~8 Sage Leaves – Chopped finely

—————————————————————–

Green Bean Sauce

3 Cups Green Beans – Boiled
1 Celery Stalk – Chopped
2 Green Onions – Sliced
2 Garlic Cloves – Chopped
1 Bunch Basil Leaves
1 Bunch Flat Leaf Parsley
Salt and Pepper to taste
2 Tbsp. Worcestershire Sauce
2 Tbsp. Extra Virgin Olive Oil
4 Melba Toasts
3 Tbsp. Vegetable Broth

———————————————————————

I Julie, Washed All The Vegetables We Needed, I’m Allowing Them To Dry

————————————————————————–

Canned Beans, right, are Also a Nice Easter Addition

Here are some of the extra ingredients you could use for these recipes like the Pesto Aioli
and Pasta Sauce. These by themselves, would be a great sauce to roast the cabbage
in. We also used this nice Basil Extra Virgin Olive Oil.

——————————————————————

Here are the Green Beans we used.

We were able to find some really nice Brussels sprouts as well.

The mushrooms were washed as well as you can see the dirt on them. Now that all the
vegetables have been washed, set them aside to dry.

——————————————————————————

The Compound Butter

Now, I will work on the compound butter. Place your butter in a bowl then chop your
Sage leaves finely. Chop your Garlic thinly then mince it. Place all the ingredients into
the bowl, then mix with a fork. Set the butter in the refrigerator to chill and use later.

——————————————————————-

Just Chillin’

——————————————————————–

Here you can see again the vegetables are drying.

————————————————————

Starting The Green Bean Sauce

This is a picture of the ingredients for the Green Bean Sauce.

More ingredients used are in the first picture. Now, in a large bowl filled with water, add
some Himalayan salt or sea salt. This will add some flavor to the Green Beans.

Turn the heat to high and let them boil.

———————————————————————-

Now, I am working on the cabbage. Remove the outer leaves that everyone has been
touching as they are also likely wilted.

Paying attention to the Green Beans, it will take about 15 minutes to cook them
completely. Remove one and taste it to see if it is cooked properly.

When done, drain the Green Beans in a colander, then rinse them with cold water to
stop the cooking process.

——————————————————————————-

Our Cabbage and Brussels Sprouts

—————————————————————————–

Place your Green Beans into a blender.

Chop your Celery small enough, so it will easily go into the blender.

Do the same with your Spring Onions,

..and Garlic Cloves.

Then place in your Fresh Basil and Parsley Herbs

Add some Sea Salt, and Black Pepper to taste.

Then add your Worcestershire Sauce.

And your Olive Oil.

Blend the ingredients for a few seconds, then push them down with a spatula as shown.

Now, add your Melba Toast to give the sauce some body.

Blend them together with the other ingredients.

———————————————————————-

Add a little Vegetable Broth and mix the ingredients. You only need a little, as if not
enough you can always add more if the consistency isn’t to your liking.

Here you can see the blended ingredients, nice picture Julie!

————————————————————————

Blend Again and Taste

I felt it needed a bit more Olive Oil and Worcestershire Sauce.

When done, blend again
and taste.

When it is to your liking, pour it into a nice bowl.

Beautiful! And Done.

———————————————————————————-

Brussels Sprouts

Now moving on to the Brussels Sprouts as they are for the Roasted Cabbage recipe.
Slice off their ends, then slice them in half.

Pictured are the ingredients for this recipe.

Spray your medium sized roasting pan with Pam or other cooking oil sprays then add your
sliced Brussels Sprouts and Baby Carrots.

Here I am still slicing my Brussels Sprouts and removing the outside layers of the
Onions for chopping.

Slice your Onions into ¼ inch slices.

——————————————————————-

Spray another baking pan with Pam or other cooking spray.

Add your sliced Onions into this pan. In the other pan I had some leftover celery, so I
added it to this pan as shown.

The inner section of the celery is nice and tender and will be good with the other
vegetables.

Add some Sea Salt to your sliced Onions.

—————————————————————————–

Cabbage Marinade

Now working on the sauce for the Cabbage, add your Brown Sugar to a medium sized
bowl.

(Mushrooms Ready to Slice)

Add your Orange Juice to the bowl…

Then your herbs…Dried Mustard, Dried Rosemary, Dried Sage, Dried Thyme, and
Garlic Powder.

——————————————————————————–

Our Two Roasting Pans

Here I am adding more Orange Juice to the bowl for a total of about ¾ Cup. Slice all
your Mushrooms in half then in thick slices and place them into the baking pan with the
Carrots and Brussels Sprouts.

Add about 3/4 Cup of the Vegetable Broth to the pan with the Carrots and other
vegetables.

Also add a little bit of your herb and brown sugar sauce to the vegetables.

————————————————————————–

Slice your Cabbage in half.

Then slice out the core of the Cabbage using a wedge cut.

Place the Cabbage on top of the Onions.

Preheat your oven to 400’F and then add ¾ Cup Vegetable Broth to the Onions and
Cabbage.

————————————————————————————–

Pour some of your herbs and brown sugar sauce onto the cabbage as shown.

Place a sheet of aluminum foil over both of the roasting pans.

Once covered, place the pans into the oven and cook them for about 20-25 minutes or
until tender.

—————————————————————————–

A Few Sides

Pictured are the Egg Noodles we used for this recipe.

These are the Mashed Potatoes we used as you don’t have to cook everything for this
meal from scratch and these are really good.

—————————————————————————

After about 20 minutes, remove from the oven and check your vegetables.

Carefully remove the foil from both pans…

And move the vegetables around to ensure even cooking.

Pour more of your sauce over the cabbage.

Here I am mixing the vegetables around the pan with a rubber spatula.

————————————————————————

I placed the Mashed Potatoes into a Loaf Pan and placed them on the top shelf in the oven to heat
them up.

————————————————————————-

I left off the foil to allow some of the liquid to evaporate and baked them some more.

————————————————————————

After about 20 minutes, I removed the Mashed Potatoes as they were nicely browned.

——————————————————————————–

Here I am heating up the canned Beets and Chicken or Vegetable Broth used to cook
the Egg Noodles. Not seen are the Canned Beans which we also heated in a small pot.

Pictured are the cooked vegetables and Cabbage.

Cook the Noodles in the Chicken Broth until tender and as directed by the packaging.

Remove the Cabbage and set them onto a platter.

Do the same with some of your Onions and other Vegetables.

————————————————————————————-

When the noodles are cooked, place them into a serving bowl.

——————————————————————————-

Place your Mashed Potatoes into a bowl and top with some of your Green Bean Sauce.
Bake your Dinner Rolls according to package directions and remember your compound butter in the
refrigerator. Then add your Beets and Beans to a bowl, and you are done.