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Cabbage patch Story and Quiz

Monique Marie — Wed, 16 Dec 2009 07:16:18 -0800

Cabbage Patch kids redefined the word “doll”. Once Coleco took over the reins in 1982, the Cabbage Patch Kid we all know and love was born. These dolls were 16 inches tall and sported a vinyl head. From the beginning of CPK the dolls were made in both Caucasian and African-American versions, so if you wanted to blast Paul McCartney and Stevie Wonder’s 1982 smash “Ebony and Ivory” as loudly as possible while playing with Cabbage Patch Kids, you could. Asians were included later in the 80s. It was only a matter of time before the world caught onto the cute and cuddly Cabbage Patch Kids in a very big way. As soon as more than 3 million Cabbage Patch Kids were adopted in 1983, Coleco added the Preemies and the Koosas. The Preemies were 3 inches smaller than their predecessors and were made to look like premature infants. Many of the Preemie boxes actually supplied information on the complications and definitions of a premature birth. Koosas weren’t all that easy of a concept to swallow either. They looked eerily similar to a normal Cabbage Patch Kid, but they had characteristics of cats, dogs, and lions. Frankly, Coleco showed little or no restraint and released all kinds of variations of Cabbage Patch Kids. They actually released one that could blow a kazoo. There was even a Cabbage Patch Kid toilet so that your baby could relieve itself and flush (which it actually did). But my favorite accessory was definitely the Party Girl kit, which kit included a bottle of perfume and a pendent.

www.cabbagepatchkids.com
There is a link on there where you can design your own Cabbage Patch Kid, but it costs $350.00!

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Fresh Linguine With Sausage And Cabbage

justingirl1989 — Fri, 30 May 2008 05:26:13 -0700

This recipe supplies half of your daily folate needs. Also, the cabbage used in this recipe is savoy cabbage. It is light green and has crinkly leaves. It also has a milder flavor than green or red cabbage. Enjoy!

Serves: 4; Total time: 18 minutes

Ingredients:

2 chicken sausages (about 5 ounces total)
1 small red onion
14-ounce wedge savoy red cabbage
1 tablespoon balsamic vinegar
3/4 teaspoon cornstarch
3 teaspoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 12-ounce package fresh linguine
Directions:

Bring a large covered pot of water to a boil over high heat. Reduce to low and simmer covered until ready to cook pasta. Meanwhile, cut sausages into 1/4-inch thick diagonal pieces, slice onion to make 1/2 cup, and shred cabbage to make 3 cups. In a small bowl, mix vinegar and cornstarch.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add sausage, reduce heat to medium, and cook 1 minute. Turn sausage and cook another minute. Add remaining 1 teaspoon oil, onion and cabbage and saute 1 minute. Add broth and 1/4 cup cold water; bring to a boil over high heat. Stir in cornstarch mixture and pepper. Cook, stirring, until liquid is a little glossy, about 30 seconds. Set aside.
Return pasta water to a boil over high heat. Add linguine and cook uncovered according to package directions, about 2 minutes. Drain in a colander. Add drained pasta to sausage and sauce in skillet and toss gently to combine. Divide among four plates and serve immediately.
Nutrition Facts:

(2 cups): 348 calories, 7 g fat (17% of calories), 1 g saturated fat, 53 g carbs, 18 g protein, 2 g fiber, 35 mg calcium, 3 mg iron, 363 mg sodium

http://fitceleb.imnotobsessed.com/2008/05/30/fresh-linguine-with-sausage...

Healthy Salads: Detoxifying Cabbage, Ginger Lend Crunch to This Low-Cal Salad

justingirl1989 — Wed, 17 Sep 2008 05:45:16 -0700

Detox never tasted so good. This recipe for red cabbage and apple salad with ginger vinaigrette delights for just 215 calories.

Prep: 20 minutes Makes 4 servings

Ingredients:

3 tablespoons apple cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt 1
/8 teaspoon ground black pepper
2 cups packed shredded red cabbage
2 cups packed shredded Napa cabbage
2 cups thinly sliced Granny Smith apple
2 teaspoons fresh lemon juice
1/4 cup golden raisins, plumped in hot water
1/4 cup toasted, unsalted sunflower seeds
Directions:

Whisk together first 5 ingredients (through garlic) in a small bowl. Whisk in olive oil, salt, and pepper; set aside.
Toss cabbages together in a large serving bowl. Toss apple slices with lemon juice to keep from browning.
Add apple, raisins, and half the sunflower seeds to cabbage. Toss with the dressing. Garnish servings with remaining seeds.
Nutrition Facts:

Calories 215; Fat 15g (sat 2g, mono 8g, poly 4g); Cholesterol 0mg; Protein 3g; Carbohydrate 20g; Sugars 13g; Fiber 3g; Iron 1mg; Sodium 119mg; Calcium 50mg

http://www.fitceleb.com/2008/09/16/healthy-salads-detoxifying-cabbage-gi...

Napa Cabbage Salad With Apples and Caraway Seeds

FitSugar — Thu, 17 Jan 2008 22:13:08 -0800

Napa Cabbage Salad With Apples and Caraway Seeds
adapted from Every Day Foods

What you need:
1 teaspoon caraway seeds
2 tablespoons white-wine vinegar
1 tablespoon country Dijon mustard
3 tablespoons olive oil
1/2 medium head of napa cabbage, cored and thinly sliced
2 red apples, cored and cut into bite sized pieces
What you do:

Toast caraway seed either in toaster oven or in a skillet over a medium flame for 2 to 3 minutes.
In a small bowl, whisk together vinegar, mustard and oil until well blended. Season to taste with salt and pepper.
In a large bowl, combine cabbage, apples and caraway seeds. Add dressing to taste and toss to combine.

per serving: 155 calories, 10.6 grams fat, 1.9 grams protein, 13.4 grams carbs, 3.2 grams fiber

Tofu and cabbage

mdbzmom — Thu, 28 Jun 2007 07:33:21 -0700

I'm trying to cook asian food and it's really been hit or miss. This was a hit I concocted last night that was good and healthy:

One package cubed organic tofu
splash of sesame oil with chili (hot stuff!!)
Two passes of ginger over my cheese grater
A couple of splashes of low sodium soy sauce
I sauteed all that in a non-stick skillet until the tofu absorbed most of it. Then I added a tablespoon of peanut butter and a little more oil. Once that coated the tofu I added a couple of handfuls of cabbage and let it cook for about 5-10 min, just enough to keep some crunch.

It turned out really good with the soft tofu having a sweet peanut buttery flavor and a little kick at the end with the sesame chili sauce. The cabbage gave it a crunch.

I'll tell you, sesame chili oil and peanut butter are VERY good together. I've done this with chicken and pork in the past and it's fabulous.

Sorry there aren't exact measurements. I was flying by the seat of my pants in the kitchen!

Who wouldn't want a cuddly Obama Cabbage Patch Doll?

bluesuze — Wed, 29 Oct 2008 10:16:57 -0700

You can bid for one on Ebay, and FYI I'm loving that they gave Palin cankles!

http://news.yahoo.com/nphotos/Cabbage-Patch-Kids-Candidate-Dolls/ss/even...

Padang Noodle Salad

fairy_MK — Tue, 20 Mar 2007 09:33:00 -0700

I've never made this before, but since I am obsessed with the HOUSE OF TSANG® BANGKOK PADANG™ Peanut Sauce this is on my list to try. As soon as I try this, I post my opinion on it. Enjoy!

Padang Noodle Salad - 12 servings
Original recipe from WorldFood.com.

Ingredients:
1 1/2 pounds penne pasta
1 cup carrot, cut into 1/4-inch slanted slices
1 cup red bell pepper, cut into 3/8" x 2" strips
1 cup red cabbage, finely sliced
1/2 ounce green onion, chopped
1 cup HOUSE OF TSANG® BANGKOK PADANG™ Peanut Sauce
2 tablespoons honey
2 tablespoons lime juice
1/2 cup peanuts, toasted

Prepare penne pasta; drain and set aside. Blanch carrots and red pepper; set aside. In large bowl, combine penne pasta and vegetables; chill for 1-2 hours. In small bowl, stir together the peanut sauce, honey and lime juice. Pour peanut sauce over the pasta mixture. Sprinkle with peanuts and serve.

To lighten your mood, for those who grew up in the 1980's in particular.

Grandpa — Sat, 27 Jun 2009 12:23:56 -0700

http://www.toywhimsy.com/2009/06/revenge-of-the-80s-toys-flash-back-frid...

Some Soba Noodles With Some Friends

katvetrano — Mon, 08 Feb 2010 08:43:31 -0800

**As published on my foodblog, www.cookingwhileeating.blogspot.com
This is a meal I take with me on the go when I have class during dinner. It's seriously tasty and chock-full of veggies and all kinds of other goodies.
IngredientsOne big handful of Soba noodles or whole wheat spaghetti¼ cup of purple cabbage, finely chopped.½ bell pepper, chopped.½ cucumber, chopped.½ avocado, diced.½ cup of canned kidney or black beans, drained and rinsedFor The Dressing:1 tablespoon canola or olive oil1 teaspoon toasted sesame oil1/2 tablespoon of soy sauce1 generous splash of Sriracha or any hot saucePepperServes oneMethod1) Prep your ingredients. Cut your bell pepper, cucumber, avocado, and drain your beans.2) Put a small saucepan of salted water over high heat. When rapidly boiling, add Soba noodles.3) Place all chopped veggies in a Tupperware container.4) Combine oils, soy sauce and Sriracha in a cup or small bowl and whisk with a fork. Taste, and fix the sauce to your liking.5) After about 6 minutes, or whenever Soba noodles are floating and tender, drain them in a strainer. (Whole Wheat Spaghetti will take longer, mostly likely 10 minutes).6) Add cooked noodles to veggies, and top with sauce, stirring to ensure that everything is coated.7) Secure the lid, pack in your bag, and catch the bus!

The Fluctuator - My Online Food Journal

mrskon — Wed, 27 Jan 2010 13:45:30 -0800

Hello! My name is Kerri and I have been keeping an online food journal since last July. It's called The Fluctuator, and so far I have lost around 10% of my body weight just by being more mindful of what I eat, especially when it comes to portion size. For lunch I had a salad with mixed greens, romaine lettuce, iceberg lettuce, bell pepper, tomatoes, red cabbage, carrots, feta and grilled chicken (dressing on the side, using the fork trick), and part of a pita pocket. My goal is to lose 7.5 more pounds before my trip to Italy in April. Slow and steady!