Roasted Cabbage with Lemon

Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.
1 medium-sized head of green cabbage
2 T olive oil …
2-3 T fresh squeezed lemon juice
generous amount of sea salt and fresh ground black pepper
lemon slices,for serving cabbage (optional)
Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
-Kathy Eakin Kincaid

Easy Chicken Fajita Soup

Recipe is adapted from one on, and fajita seasoning mix recipe is from
2 tablespoons vegetable oil …
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning (or see recipe below)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
3 cloves garlic, chopped
2 large tomatoes, diced
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
juice of 1 lemon or lime
small bunch cilantro
1 dash hot sauce
salt and pepper to taste
Fajita seasoning mix: Combine the following in a small bowl:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
And for the recipe:
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, garlic, tomato, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft,… about 10 minutes. Pour the black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally.  Add lemon/lime juice and chopped cilantro, and simmer 10 minutes more. Season the soup with hot sauce, salt, and pepper to taste before serving.  This is wonderful with the shredded tortillas on top!  Enjoy!



1 medium-sized eggplant

1 garlic clove

1 tsp. smoked paprika

juice of 1/2 lemon


Pierce the eggplant a few times with a knife. Wrap it in a paper towel and place in the microwave oven. Cook on HIGH for 10 minutes. Remove and allow to cool.

When cool, split the eggplant open. Using a large spoon, scrape away the flesh from the skin and place the eggplant flesh into the bowl of a food processor. Add the garlic, paprika, and lemon juice and blend until the mixture is smooth.

-The Noisy Rabbit