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Boom. It’s Tuesday again! And you know what that means? Yup, baby. It’s TV Tuesday.

So this week, on Beyond The Peel TV, we wanted to switch it up a bit and share with you a way to use up those items in your fridge that you know you should/need to eat, but you don’t, because you either don’t want to, or you don’t know what to do with them -- aka you’re uninspired.

You know exactly what I’m talking about. The veggies that you thought you’d eat. The herbs you only used for one recipe. Yeah. Those are the ones I’m talking about.

Well, we’ve been putting The Flavor Bible to the test, and just found another awesome use for it. Look up the ingredients in your fridge that are about to go bad and let the book work it’s magic. Come on, I’ll show you how….

Braised Red Cabbage with Apples and Cipollini Onions

  • 1/2 head (or a full head) red cabbage
  • 1 apple, cored and sliced or chopped
  • 1 lb cipollini onions
  • 2 Tbsp bacon drippings or olive oil
  • 3 Tbsp maple syrup
  • 3 Tbsp apple cider vinegar

Preheat oven to 375 F. Put a kettle of water on to boil. Place all the onions in a large bowl and pour the boiling water over the onions and cover for 5 minutes. This will speed up the process of removing the skins. While the onions are steaming, roughly chop the cabbage and apple. Peel off the outer skin of the cipollini onions. Place the onions, cabbage and apples in a large 9″ x 13″ baking dish.

In a small bowl combine the fat, maple syrup and apple cider vinegar in a bowl. Pour the maple syrup mixture over the cabbage and stir to coat. Add the chicken pieces on top and bake for 4o minutes or until the juices run clear. Ours took a little longer because they were barely thawed.

Lemon Thyme Roasted Chicken

  • 3 chicken thighs and legs
  • 1/2 a preserved lemon, pith and pulp removed and peel finely chopped (or 2 tsp lemon zest)
  • 2 garlic cloves, minced
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt (increase to 1/2 if using lemon zest)
  • 1/2 tsp dried thyme

Mix the lemon, garlic, salt, pepper and thyme together to create a “paste.” Cut a slit in the skin of the chicken pieces. Use your fingers to create space between the skin and the meat. Put an even layer of paste under the skin of the chicken pieces. Season the skin with salt and pepper.

If you’d like to learn more about The Flavor Bible you can read about it right here.

What food do you have in your fridge that you need to use up but don’t know what to do with it?

 

I’m sharing this with Real Food 101, Mangia Mondays, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, These Chicks Cook, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, Whole New Mom, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter Thursday, Simply Lives ThursdayFull Plate ThursdayFood Friday, Friday Food Flicks, Freaky Friday, Foodie Friday.



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