Francie Feasts

The belly rules the mind.

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OH SH!T. I forgot the ...

Because baking is more of a science than just cooking ... when you forget something or don't have it in stock it is much more detrimental to your dish. Here are some GREAT tips if you are ever stuck in a pickle ...

Baking Powder

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Butter

Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Buttermilk

1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

*** especially great tip when making red velvet cake!!

Light Corn Syrup

1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.

Molasses

1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.

Vanilla Extract or Vanilla Flavoring

If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. I have used this so many times. You cannot tell the difference!

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Todays dish, sauteed cabbage and chicken sausage, is a tribute to my German heritage. This is a recipe my step mother, Margaret, uses quite often. I grew up with a similar version of this but more of an Italian style using broccoli rabe and pork sausage. It was definitely something my single father made for me a lot growing up. 

What you need: 

2 tablespoons chopped garlic (more or less depending on how much you like garlic)

Olive Oil

Whole Cabbage

4 cap-fulls of apple cider vinegar 

1/2 cup water ( you can also use white wine OR chicken stock)

1 package of your favorite apple chicken sausage (mine is al fresco)

Salt

Pepper

Here's how you do it:

Rinse the cabbage under cold water and take the first layer of leaves off. Cut the cabbage in half then make 1/2 inch slices, almost like you would if you were making coleslaw. I recommend grabbing a large pot. Coat the bottom of the pot with olive oil. Turn the heat to medium low and throw in your chopped garlic. Place the cabbage in the pot. Pour in the water and vinegar. Cut up your sausage and put that into the pot also. Salt and Pepper to taste. Cook for at least a half hour and you are all done!

Recommended Topping: Grated Parmesan Cheese

Note: Make sure you check if your chicken sausage is fully cooked or not. That will also determine how long you cook your cabbage and sausage.

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Here is one of my FAVORITE winter lunches and it also makes a kick ass side dish.

This is all you need:

Acorn Squash

A Sharp Knife

Olive Oil

Paprika

Cinnamon

Sheet Pan

Preheat the oven to 450 degrees Fahrenheit. Cut Squash in half. Spoon out seeds (or keep them and toast them off, totally great in salads!) Place on baking sheet and sprinkle with olive oil, paprika and cinnamon. Put in the oven for an hour and you're done!

[franciefeasts-blog]

First Post :)

I am a college student in search of the best food the New York Metro area has to offer. I plan on not only posting my experiences in my favorite spots but also some of my favorite recipes. Follow. Enjoy. xo