Tips from 'The Flavor Bible'

Watch this video on how to create a delicious meal out of forgotten fridge items.

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    Roasted chicken with braised red cabbage, apples, and cipollini onions.
    Beyond The Peel
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Boom. It’s Tuesday again! And you know what that means? It’s TV Tuesday.

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.

Recommended: Slow cooker recipe: French-country chicken with olives

Well, we’ve been putting "The Flavor Bible" by Karen Page and Andrew Dorenburg 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 tablespoon bacon drippings or olive oil
3 tablespoons maple syrup
3 tablespoons apple cider vinegar

Preheat oven to 375 degrees 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. 

Lemon Thyme Roasted Chicken

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

Add the chicken pieces on top of the cabbage and apple mixture and bake for 40 minutes or until the juices run clear. Ours took a little longer because they were barely thawed.

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

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


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