(For lack of a better title.)
I goof around in the kitchen, fair enough. Since I’m not afraid of incendiary events (rather, I’m not likely to cause one) I’ll occasionally throw stuff together. On my honor: Though I offer these creations to the kids and my wife, they are under no obligation to try anything–thus saving my ego the gratuitous ding.
- 1 package of bacon (kitchen shears are a plus for this)
- 1 can of garbanzo beans/chickpeas
- red cabbage (1-2 cups) chopped
- apple (1-2)
- onion (1-2 cups) chopped
- olive oil
- salt, pepper and spices (I threw in some thyme and maybe marjoram)
Spray the skillet. Using the kitchen shears (at $10, a real moss-free, tape-free bargain) cut the bacon up into 1-inch pieces. I cut 3-4 strips at a time. It all separates in the pan, anyway. Cook the bacon to desired crispiness. Set the cooked bacon aside (the manly way is to put it in the bowl you’re eventually going to use to eat–fewer dishes, cha-ching!). Drain the bacon grease however you see fit. (The way I do it is to pour it on a section of cedar-tree litter. It looks a little trashy, but it’s efficient.)
Without cleaning the pan (unnecessary!!!) apply cooking spray and start cooking the onions. As they’re cooking, you can chop the red cabbage (1-inch pieces will do) and apples and anything else you want to add, like carrots. (No worries: cooking apples takes out the strong flavor, so the finished product works in a lot of autumn recipes. You can also use old apples for this.) Throw in a can of garbanzo beans/chickpeas, the olive oil, salt, pepper and spice. When the onions are soft and grilled-looking (a real chef knows the term for this) add the bacon and stir it all for another 5-10 minutes. The cabbage is pretty stiff to begin with, so cook and stir until it’s softer.
[For those who don’t know: Red cabbage and chickpeas both have a mild taste while being high in protein and fiber. In other words, they’re awesome for you!]
Serve as a side for steak or burgers, probably with a beer. Bam!