I've been on a mission to use up the, let's say, older items in my freezer. We had a 10+ hour power outage last weekend, for one thing (thankfully, we had almost nothing in the refrigerator just then), but I need to clear the space for some fresher items. And so that I can have more room for ice cream!
To that end, I made baked beans on Saturday, using my favorite lentil recipe (Barbecue Baked Lentils). I had a whole bunch of white northern beans I cooked in February, froze, and then basically forgot. So I used them instead of the lentils, and put in a bunch of bacon (8 slices or so) that needed to be used after the power outage. (It had been in the freezer, so it didn't get very warm - I just didn't want to re-freeze it after it had partially defrosted.) I baked the bacon in a 400F oven for about 20 minutes, then drained it, chopped it up, and added it when I mixed the sauce for the beans.
I also had a cabbage (an impulse purchase from the previous week's visit to the farmer's market), so I shredded it up for coleslaw. I used my grandmother's cabbage preparation method: layer the shredded cabbage with a small amount of salt in a colander; let sit in the sink for about an hour; squeeze out all the water. The key is using your hands to individually squeeze small amounts of cabbage. My grandma says this method is similar to partially cooking the cabbage - it gets out some of the "raw" taste and texture.
To the drained cabbage, add:
- a shredded carrot
- 1/4 C. vinegar diluted with about a Tbsp water
- 1 Tbsp sugar
- 1/2 C. mayo
- pepper to taste (and salt if the salt you added to drain the cabbage isn't enough for your palate)