Cabbage Roll Skillet

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https://www.punchfork.com/recipe/Cabbage-Roll-Skillet-Delish

Ingredients

Makes 4 servings
  • 1 lb (90% lean) ground beef
  • 1 small yellow onion, finely chopped
  • 1 (14.5-oz) can diced tomatoes
  • 5 cup chopped green cabbage (from about 1 [9-oz] head)
  • 1 tbsp chopped fresh dill or parsley leaves, plus more for serving
  • 1/2 cup long-grain white rice
  • 1 (8-oz) can tomato sauce
  • 1 1/2 tsp Worcestershire sauce
  • 2 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • Large pinch of ground cinnamon
  • 4 cloves garlic, finely chopped
  • 2 tbsp apple cider vinegar
  • 1/2 tsp granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  1. Step 1In a large, high-sided skillet over medium-high heat, heat oil. Add beef and onion; season with 1/2 teaspoon salt. Cook, breaking up beef with a wooden spoon, until beef is cooked through and browned and onion is tender, about 8 minutes.
  2. Step 2Add rice and garlic to skillet and cook, stirring occasionally, until rice is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add diced tomatoes, tomato sauce, vinegar, Worcestershire, paprika, granulated sugar, cinnamon, 3/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Step 3Bring mixture to a boil, then arrange cabbage over rice mixture. Cover and reduce heat to medium-low. Simmer until rice and cabbage are tender and the liquid is mostly absorbed, 22 to 25 minutes.
  4. Step 4Uncover, add dill, and stir to combine; season with salt and pepper. Sprinkle with more dill and serve.

From: Delish.com

Fried Cabbage

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https://thestayathomechef.com/fried-cabbage/#wprm-recipe-container-9342

Ingredients

  • 6 thick cut bacon slices diced
  • 1/3 cup diced yellow onion
  • 1/2 head green cabbage shredded or roughly chopped
  • 1  tablespoon brown sugar optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika

Instructions

  • In a large, heavy skillet over medium heat, cook the diced bacon until crisp, about 10 minutes. Use a slotted spatula to remove the bacon and place it on a paper towel-lined plate. Do not discard the bacon grease.
  • In the same skillet, add 1/3 cup diced yellow onionCook, stirring occasionally, until the onion begins to turn translucent, about 5 minutes.
  • Roughly chop or shred 1/2 head green cabbage and add it to the skillet with the onion. Stir in 1  tablespoon brown sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Cook, stirring occasionally, until the cabbage is tender, about 7-10 minutes.
  • Return the cooked bacon to the skillet, stirring to combine with the cabbage mixture. Serve hot.

From: Rachel Farnsworth – The Stay At Home Chef

Tomato Cucumber Salad

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  • 2 cucumbers
  • 5-6 tomatoes
  • 1 red onion
  • 1 shallot (optional)
  • 2-4 cloves of garlic (to taste) minced
  • fresh or dried basil and oregano
  • olive oil
  • red wine vinegar
  • salt and pepper

Peel slice and quarter cucumbers.  Place in a colander and generously sprinkle with salt.  Allow to drain for 20 minutes. Finely chop onion and shallot and put into a salad bowl. Pour enough red wine vinegar to cover the onions and macerate (soak) for 15 minutes.  This will soften the taste of the onion.  After 15 minutes add up to 1 cup of olive oil to the vinegar while whisking.  Add the basil, garlic, salt and pepper.  Test for taste and adjust seasoning accordingly.  Slice tomatoes into wedges and place into the dressing.  Blot cucumbers with a paper towel and add to the bowl and toss.

Red Pepper Gouda Bisque

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  • 1 butternut squash
  • 2 quarts of tomato puree
  • 2 stalks celery
  • 2 carrots
  • 1 yellow onion
  • 2-3 cloves garlic
  • Basil
  • 1 pat of light butter substitute
  • 1 – 2 tbls light cream
  • salt and pepper
  • 12 oz roasted red peppers
  • Olive oil
  • Gouda cheese
  • 1 -2 cups water, vegetable, or chicken stock

Cut butternut squash in half and microwave for 15-20 minutes until soft.  Meanwhile chop and sautee onions, celery, carrots, garlic in olive oil.  Remove seeds from squash and scoop flesh into a blender.  Add the tomatoes and sauteed vegetables and puree until smooth.  Put the puree into a soup pot and add stock or water, basil, salt, and pepper to taste. Cook until thickened.  Once thick and seasoned, add the light cream.  Put a piece of gouda into a bowl and ladle hot soup over the top.

Greg Ciavarri Soup

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2 butternut squash

1 onion

olive oil

1 chili pepper

1 quart roasted tomatoes

garlic to taste

salt, pepper, za’atar, garam masala to taste.

2 cans of chickpeas

harissa

 

Pressure cook 2 butternut squash. Reserve the seeds. Saute an onion with olive oil and 1 chili pepper. Add squash, a quart of roasted tomatoes, garlic, salt, pepper, za’atar, and garam masala to the onions.

Add 2 cans of chick peas and a good scoop of harissa

Slow cook about 8 hours.

Puree and re-season to taste.

Take the seeds from the squash and add salt, za’atar, garam masala, and some pepper flakes. Air fry until crispy.

Serve the soup garnished with the seeds (pepitas) and a swirl of homemade skyr or yogurt and a bit more harissa.

 

Thai Zucchini Salad

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  • 1/4 cup lime juice
  • 1 tblsp brown suger or low cal sub
  • 1 tablespoon fish sauce
  • a few sprinkles of ginger, to taste
  • 4 cloves of smashed garlic
  • 2 medium zucchini
  • 1/2 tsp salt
  • a handful of cherry tomatoes (optional)
  • 4 scallions or green onions
  • cilantro (optional and to taste)
  • small hot peppers (calabrian, thai, cayenne)
  • toasted peanuts for garnish

Whisk garlic, fish sauce, ginger, and lime juice to make dressing and set aside.

Use a spiralizer on the zucchini or cut or grate into fine shreds. Put into a colander and sprinkle with salt.  Set aside to drain for 10 minutes.

Add remaining ingredients into a salad bowl. After 10 minutes squeeze out all of the excess moisture out of the zucchini and separate the stands.  Add to the salad bowl along with the dressing.  Toss and serve, garnished with peanuts.

Eggrolls

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  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 1 tsp sesame seed oil
  • 1 lb ground chicken or turkey – lean
  • large eggroll wrappers
  • shredded napa or other cabbage
  • shredded carrots
  • 1 red sweet pepper sliced in strips
  • 1/4 cup roasted nuts like cashews
  • green onions if desired

Place first 7 ingredients in a bowl and mix until combined.  Put about a tablespoon of this mixture into each eggroll wrapper and then add the remaining ingredients.  Roll into an eggroll and seal the edges with a small amount of water. Lightly spray the outside with oil. Use an air fryer on high or bake in the oven at 375 for about 20 minutes. The outside should be golden and crispy. The inside temperature should be 160 degrees F. Serve with sweet and sour sauce.

Read more

Grilled Cobb Sandwich

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  • leftover chicken or turkey breast (or use deli meat)
  • 1 hard boiled egg
  • bacon bits or crumbled turkey bacon
  • bread of choice, flatbread, ciabatta, pretzel roll, etc
  • romaine
  • tomato
  • avocado
  • greek yogurt low or fat free plain
  • light mayo
  • garlic powder
  • lemon juice
  • bleu cheese crumbles

For dressing:

In blender, Magic Bullet,  or mash with a potato masher combine avocado, yogurt, light mayo, garlic powder, bleu cheese crubles, and salt and pepper to taste. Add a splash of lemon juice to keep the avocados from oxidizing.  If too thick, add water and continue to blend until the consistency of mayonaise.

Sandwich:

Slather inside of  bread with the prepared dressing and add turkey or ham, egg, bacon. If desired, spray outside of bread with a light coat of cooking spray.  Grill while pressing down on a cast iron or frying pan. You may also use an air fryer or broiler. Be carefull with a broiler because things can burn quickly.  Heat until bread is golden brown and crispy. Remove from heat and top with romaine and tomato.

Cranberry Pepper-Jack Turkey Panini

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  • Thick bread like ciabatta, pretzel bread, or flatbread
  • cranberry sauce
  • habanero pepper jack (or regular)
  • lettuce
  • tomato
  • spinach (optional)
  • light mayo
  • leftover turkey breast or deli turkey breast

Assemple all ingredients in sandwich style except lettuce, tomato, spinach, and mayo.

Lightly spray outside of sandwich with cooking spray. Grill on a hot cast iron, in a broiler, or in an air fryer until bread is golden brown.  Add light mayo, lettuce, tomato, and spinach.  Enjoy.

Homemade Tomato Soup Your Kids Will Eat

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  • 10 pounds of fresh tomatoes (check out this site to know how many tomatoes are in a pound.  Canned tomatoes are also fine.
  • 1 small onion
  • 3 stalks of celery
  • about 2-3 teaspoons of salt. Taste to check.
  • Herbs of your choice. Basil or parsley work well.
  • 1/4 cup sugar or no-calorie sweetener like erythritol or allulose.

Wash tomatoes if fresh and place in a large pot. Simmer until they soften and use a potato masher to squeeze out juices.  When warm, add onion, salt, herbs, and turn heat to medium to bring to a boil. Then turn down the heat and let simmer for 30 – 45 minutes.

Remove from heat and let cool. Then process through a food mill or simply put in a fine colander and push the mixture with a spoon. The idea is to separate the soup, from the seeds and peels. Consider composting the seeds and peels.

Pour remaining soup back into the pot and add the sweetener. This is a good time to taste and adjust seasoning with herbs, salt, and pepper to your liking.  Simmer until it reaches the desired consistency then serve or freeze.

 

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