GREENS

Greens! What are they? Depending on what part of the country you are in, it could be salad, it could be garnish. I am in the south, so the GREENS I am talking about are one of the favorite southern vegetable dishes.

There are many different types of greens: Collards, Kale, Mustard, Swiss Chard, Turnip, Spinach.
They come fresh, frozen, fresh express, and canned. During the holidays, my great nephew prepared some of the best greens I have eaten in a long time. I do not like can, frozen, or fresh express greens. He had prepared these tender morsels with something I have never used for seasoning! BEEF SMOKED SAUSAGE! IT WAS FABULOUS! I have used smoked turkey necks, ox tails, bacon bits , and turkey ham. Since my sons do not eat meat, I have changed my recipe.

INGREDIENTS:

Serving size 4-5 adults appetites

6 bunches of turnip greens or 3 bunches of turnip/ and 3 bunches of mustard greens
McCormick imitation bacon bits
1 small to medium onion
Garlic powder
Black Pepper
White vinegar
Cayenne pepper
Kosher salt or sea salt
Olive oil
Butter
Sugar

For instructions, please feel free to email me at allaboutfoodfixin@gmail.com

CABBAGE

Cabbage has a lot of relative and can be prepared in many ways. Cabbage can be blanched, eaten raw in salads, smothered, and boiled. I am usually the one that does the cooking, but my sister surprised me and wanted to add something to my already fabulous cabbage recipe! She added colorful bell pepper, grape tomatoes, and bacon! I cannot take all the credit for my recipe. My mother's neighbor gave me the foundation for my cabbage, I would eat her cabbage, and I asked what do you do? It was the most flavorful cabbage I had tasted. Then she dropped the bombshell! She did not put water in her cabbage! She explained that the cabbage made its own juice. She stated she started off with olive oil and butter. That is all I am saying at this point. If you would like the recipe, please email for instructions and process.

Cabbage, raw

Nutritional value per 100 g (3.5 oz)
Energy	103 kJ (25 kcal)
Carbohydrates	5.8 g
- Sugars	3.2 g
- Dietary fiber	2.5 g
Fat	0.1 g
Protein	1.28 g
Thiamine (vit. B1)	0.061 mg (5%)
Riboflavin (vit. B2)	0.040 mg (3%)
Niacin (vit. B3)	0.234 mg (2%)
Pantothenic acid (B5)	0.212 mg (4%)
Vitamin B6	0.124 mg (10%)
Folate (vit. B9)	53 μg (13%)
Vitamin C	36.6 mg (44%)
Vitamin K	76 μg (72%)
Calcium	40 mg (4%)
Iron	0.47 mg (4%)
Magnesium	12 mg (3%)
Phosphorus	26 mg (4%)
Potassium	170 mg (4%)
Zinc	0.18 mg (2%)
Percentages are relative to US recommendations for adults.Source: USDA Nutrient Database

Top ten cabbage and other brassica producers — 2010^[31]

Country	Production (tonnes)	Source
People's Republic of China	25,156,578	FAO estimate
India	6,356,800	official figure
Russia	2,732,510	official figure
Japan	2,247,700	official figure
South Korea	2,035,700	official figure
Ukraine	1,497,400	official figure
Indonesia	1,384,660	official figure
Poland	1,141,200	official figure
United States	1,034,050	official figure
Romania	983,648	official figure
World	57,966,986	aggregate

INTRODUCTION!

Turkey Bacon Pepper Jack Cheeseburger & Steak Fries

Hey Yall!

Well this is my first post in my Food Blog!  My name is Katrina, I am the single(divorced) mother of 3 competitive tennis playing sons with different diets.  They eat a lot, and  I do a lot of cooking!  Currently we live with my 89 year old mother, and my sister and her 3 children.  I seem to be the family cook.  I started cooking early at the age of eight.  Cooking has always been effortless for me.  I do not bake or really make desserts, but I love cooking all kinds of foods. This blog will just go over some of my daily menus with tips and things that I learn.  I am a Food Network junkie, as well as Man vs Food, for some odd reason.  I have a passion for simple food that taste really great!  I am a food snob, so I try to use really good ingredients if I can afford it.  

This started from me posting food pictures on facebook and making people hungry!  Also, I talk and demonstrate while cooking, so I decided I should blog about Food, the constant thing that I do!

In my family there are many different diets:

• My mother is no salt, no phosphorus because of dialysis
• 2 of my sons are vegetarian
• 1 son eats whatever is placed before him
• 2 Meatatarians
• 2 little kid appetites

Thus my challenge has been making tasty, healthy, SOUTHERN Food.  

I have one cooking weakness;  I cannot fry chicken to my satisfaction.  I can fry fish, okra, hot wings, fries, anything else except chicken, so please send me tips!

I hope to share in process and procedure and tips!  So please send recopies and I will do my best to do the same since I don't really measure anything!

Well I think that is enough for an introduction, so on with this  journey sharing All About Food Fixin!

Katrina