My Green Soup that Started Out Red – IHCC

I owe this soup to Nigella but there is absolutely no resemblance to it except for the rice and tomato.  This is not an insult to Nigella who is a superior cook but to me who has recipes grown on her.  That is exactly what happened.

Nigella said to start with tomato sauce but being an obstinate person, I used canned whole tomatoes.  I just couldn’t use sauce.  Where was the challenge?  I had planned to spice this up and add the rice and maybe a little something hanging out, in the fridge.  I guess, I did that but…….

I am using my crock pot and this soup is cooking or just starting, as we read and write, but after work, I will add a finished photo.

Ingredients:

1 16 ounce can whole tomato, mushed                                                                            Before Photos

3 cups vegetable broth 

2 cups water  plus another 1 or more                                                                                                                        

3 stalks celery chopped roughly

4 scallions, chopped

2 cups green cabbage                         

1 cup chopped spinach

2 teaspoons parsley

1/2 teaspoon coriander                                                                                                                                                                                                                                                                                

1 teaspoon basil

1 tablespoon brown sugar

handful of rice (that comes from Nigella and she uses basmati)

smidge of black pepper (I know.  It is not green.  Neither are the tomatoes.)                              

This is one of those throw it in the pot and cook.  I put every ingredient, except the rice, in the crock pot and left it piled up for a photo shoot.  Without the shoot, it would have been mixed up.

I will put the rice in before I leave the house and mix it in thoroughly.  If necessary, I am going to add some more veggie broth.  I will have to let you know.  I am not up to that, yet.

Mine will cook on medium for four hours. 

I am betting it will be good.  It was but if you don’t like cabbage, you may not like this.  The cabbage gave it the strongest taste.  I am going to make this with either sausage and mustard or meatballs and tomato sauce.

Katy’s Cole Slaw – My Girl Paula

My dear friend Katy told me how happy she is with this particular cole slaw.  Of course, I had to try it.  I see why she likes it.  It had a wonderful flavor with the blend of these vegetables.  Katy suggested not changing any of the vegetables.  I think she is right.  This combination brought along a distinct flavor and we like it.  Thanks Katy.  If you are looking for good recipes and even better words, yes words, drop by Katy’s blog, Food for a Hungry Soul.

 

The Lady’s Coleslaw  – Paula Deen-    Serves:  6 servingsIngredients     This is my contribution to My Girl Paula and

• 1/2 bell pepper, chopped (red)
• 1 green onion, chopped
• 1/2 large carrot, chopped
• 1/8 cup chopped fresh parsley leaves
• 1/2 cabbage head
• 1/2 cup mayonnaise
• 1/4 teaspoon coarsely ground black pepper
• 2 tablespoons sugar
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon white vinegar

Directions            

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. (I chopped mine)

Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn’t become mushy.

Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables.

In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes.

Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.                                                                                                       Above – adding dressing

Creamy Red Cabbage

Creamy Red Cabbage

I had a package of red cabbage, already shredded that was going to expire in a day or two.  The decision was obvious.  I had to use it.  I was not in them mood for a salad or the red cabbage/apple dish, I make.  I also wanted a real easy recipe.  This is what I put together.

1 red onion

8 ounces red cabbage

4 ounces low fat sour cream

1/8 teaspoon black pepper

1 teaspoon Salt Sense

1 tablespoon onion powder

1 teaspoon sugar

 

Method:

Brown onions lightly.

Add red cabbage and continue to brown.

When both are browned lightly, add sour cream and spices and sugar.                                                  

Mix gently together.

Cook over low heat to bring up to a good temperature for eating.  I served this as a side dish to the fettucini alfredo and I am afraid the photo gives power to the noodles, rather than the cabbage.  I hope you get the idea, though.  You can add pine nuts to this for an added treat.

Serve and enjoy.

Ellie’s Chop Suey – CEIMB

I am finally able to post again and I am excited about this week’s recipe for CEIMB  although, I am pretty sure that my photos are not going to look like anyone else’s.  I made a mini version of the recipe and while I did most of the steps, I had enough for half of me.  Now, I am sorry, I did not make the whole recipe.  I have a feeling hubby would flip over this meal.

I used what I had in the house except for the mushrooms, which I picked up, yesterday.  Cooking for one, I could not see purchasing quantity.  With my mini portion and missing ingredients, I still had a top-notch meal which I loved and enjoyed, eating.

I can’t give you amounts since I guestimated each ingredient.  Ellie’s recipe speaks for itself.

I want to thank our hostess, the Healthy Hostess.  Just the name of the blog should inspire us to healthier eating.  I am so glad she chose this recipe.

Chop Suey      4 servings

Ingredients

• 8 (3 by 3-inch) packaged Chinese wonton skins, separated  (I tried to defrost just one won ton which would have been more than enough for one person)
• 1 tablespoon plus 2 teaspoons canola oil
• 1/4 teaspoon salt
• 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)
• 3 cloves garlic, sliced  (did not use)
• 4 cups sliced napa cabbage  (used cabbage, I had in house – was not napa)
• 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
• 1 (8-ounce) can bamboo shoots, drained and julienned  (was out of)
• 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces) (store out of shitake so use button)
• 3/4 teaspoon sugar
• 1 cup low-sodium chicken broth  (used vegetable broth)
• 1 1/2 tablespoons low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry (water)
• 2 cups cubed or shredded cooked turkey or chicken
• 2 cups cooked brown rice
• 1 tablespoon toasted sesame seeds

Directions

Preheat the oven to 375 degrees F.

Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.  (how, I wanted to free a wrapper and make these but it was not to be…won ton stayed firmly in place)

In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey, 2 wonton skins)

* I had a piece of breaded chicken left over.  I took off the breading and thin sliced it and presto, I had my chicken.  This is a meal where substitution worked well.

I highly recommend this.

Thai Slaw Salad

 This is a salad that I am going to add to my repertoire for the Sabbath.  It is was crisp and tasty.  We all enjoyed it.  It is colorful and adds to the “soul” of the table.

 

Thai Slaw Salad

Thai Slaw Salad – Susie Fishbein   Kosher by Design  -  page 104   (adapted to our food needs)

Makes 6 to 8 servings

Ingredients:

1 1/2 cups shredded red cabbage
3 cups shredded green cabbage (1/2 small head)
1/2 cup grated or shredded carrots (about 1 carrot)
2 scallions, thinly sliced
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1 cup sweetened dried cranberries, like Craisins
1/2 cup plus 3 tablespoons canola or vegetable oil
1 tablespoon roasted or toasted sesame oil
juice from 2 limes
1/4 teaspoon salt
freshly ground black pepper

Preparation: 

In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onion, almonds and cranberries. Toss to combine. Set  aside.

In a medium bowl, with an immersion blender, combine the canola oil, sesame oil,  lime juice,   salt and pepper.  Blend until emulsified. Pour the dressing over the salad. Mix to combine.

Allow the flavors to mingle for at least 1/2 hour before serving.

 

(Before serving, I added a tablespoon of balsamic vinegar and a tablespoon of sugar.)

 (I also threw in a handful of peanuts for the crunch factor,  The almonds seemed to disappear.)

 

 

Tyler Florence Makes Cole Slaw My Way

There are many good cole slaw recipes to enjoy and I try to make new ones, as often as possible.   I must admit when I made this, I was not thinking about TFF, Tyler Florence Fridays but it is such a good cabbage salad, I do want to post it.  As a result, this is my entry for TFF, this week.  Actually, it is the second week, in a row,  that I am making it.

 

I have recently discovered how much I like pecans in my food and not only for desserts.  Toasted pecans are delicious and add both taste and crunch to any recipe.  The apple, in this recipe, adds a flavor that blends beautifully with the others. 

 

Cole Slaw with Pecans and Spicy Dressing  -Tyler Florence

6 to 8 servings

Ingredients

• 1 head napa or savoy cabbage, shredded
• 4 carrots, shredded
• 2 Granny Smith apples, thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup pecans, toasted and chopped
• Leaves from 1 bunch fresh mint, for garnish (I don’t like mint in most recipes.)

Dressing:

• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon ground chipotle (hubby can’t tolerate.)
• 3/4 cup mayonnaise
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper

Above is compost.

Directions:

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside. (Add the cabbage to the carrots as below.)

Add the pecans.

 

Add the onions.

I added some orange cranraisins and some yellow raisins.

In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

 

This was a delicious salad.  Everyone, at the table, liked it and had seconds.  I would make this again and again and again.   The crunch and dressing made this just enough special to set it apart from so many run of the mill cabbage salads.  Hats off to Tyler.

Broccoli Soup with Squash

I think that most of us relate to finding a new recipe, putting the effort into it and gaining a success.  Perhaps, this was time consuming – but time well spent; perhaps you missed your dentist appointment or forgot to pick up your three old from his nursery school; perhaps you fell asleep from exhaustion and the house is cluttered when the family returns.  So what?  You are cooking.

BUT, there are times, you do not want to cook, you don’t want to eat out, you don’t want to bring in, but what you want is to make a really quick dinner and sit in a comfy chair and relax. 

Here is a great one.  I know, I made it for lunch today.

I buy organic soups, tomato, potato, corn, butternut, veggie and broccoli.  I keep them for cooking and drinking. 

Today, I took some broccoli soup (open box, pour into bowl  and warm in microwave or on stove).

I had some lovely pieces of three kinds of squash from another recipe, and I spooned about 15 pieces into the broccoli soup and voila, hubby had a good lunch.  I felt great and went on to make a new salmon recipe, chicken and sides.

Cabbagettes – Huh?

Culinarty has a wonderful opportunity on her blog. Monthly, she publishes original recipes.  Since, last night, I cooked a recipe that flowed from my mind as I went along, I thought I would send this into her and keep an eye out for other moments when the light bulb glows.

Go over to Culinarty and look at some of the wonderful creations there are from past months.  You will pick up some great ideas.  Enjoy.

I did not know that I was going to create a new recipe tonight.  When I looked into the fridge and saw the leftovers, I decided to pile  up the items, I did not want to keep any longer.

On the counter went a bag of shredded green cabbage, a half of a bag shredded red cabbage and a quarter of a bag of shredded carrots.  I grabbed an onion, some eggbeaters, broccoli soup, corn meal and soy flour.  Of course, out came the spices.

I looked at it all and decided to make what I have called cabbagettes.  They are finished and digested and the only changes, I would make, is using potato starch instead of soy flour or even adding a small potato to the mix.  I was in luck that everything blended.  Who knew?

Some of what we need….

1 1/2 cups shredded red cabbage

1 bag of green cabbage

less than 1 cup of shredded carrots – would have used more if I had some

1 onion, chopped

Spray Pam

1/2 teaspoon of salt

1 tablespoon of granulated sugar

pinch of black pepper

All season – non salt mix of common seasonings

1/2 teaspoon basil

1/4 cup of soy flour or potato starch

1/2 cup of corn meal

2 eggbeaters

1/4 cup broccoli soup

Spray skillet with Pam spray or an equivalent brand.

Place large skillet on burner on low-medium heat. 

Place green and red cabbage in skillet. 

Add the chopped onion.

Add the onions.

A few minutes later when you see onion is becoming translucent, add carrot.

In a bowl, combine cornmeal, soy flour or potato starch, salt, pepper, seasonings. and sugar.

Dry ingredients and veggies

Add soup and eggs and mix well.  I was wondering how this would turn out, if all the veggies went into a food processor and we would have a smooth concoction.

Ready to be popped in the oven

Allow vegetables to cool a little and then add them to the batter.  Mix well.

I used ramekins in order to make these minis.  I only made a few but if you are making several by tripling the recipe, you could use muffin tins with liners that are sprayed.

Bake at 350 degrees for 30 minutes, less in muffin tins.  For the last five minutes, spray the top of each muffin with Pam and raise the temperature to 400 degrees.

There was no grease bubbling from this. 

They are cute and would be cuter in muffin tins.

I had to taste it and both hubby and I loved it.  What a great way to get rid of those leftovers.

By the way, you might have noticed rice dream in the first photo.  I planned to use that until I saw it was vanilla flavored.  Instead of the broccoli soup, you could use milk or sour cream or a different flavored soup.  Try ready made corn or chicken broth.

My guess is that you can make up many combinations of veggies, especially if someone is not a cabbage lover.  Beets and carrot……broccoli and cauliflour and carrots……spinach, potatoes and carrots….you name it.

I add carrots to the dish for the color and the taste.

Enjoy.

Crunchy Cabbage Slaw

  There are wonderful variations on cole slaw but when I decided to add red cabbage to my traditional cole slaw, I was bombarded with a slew of recipes just like my new “creation”.  Cooks have probably been making this for years but it is relatively new to me.  It is crunchier than my cole slaw.  It is certainly prettier.  It brightens up the dining room table with its full array of colors. 

I adapted this recipe from Diana’s Southern Food Blog.   I recently discovered that I like southern food and this is a great site to find new recipes.

Cabbage Salad

• 2 1/2 shredded green cabbage
• 1 1/2 red cabbage
• Dressing:
• 3/4 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons cider vinegar
• 1/4 teaspoon seasoned salt
• dash ground black pepper

1/2 cup unsalted peanuts         

1 cup shredded carrots  

1/2 cup cranraisins

Method:

Put shredded cabbage and shredded carrots in a large bowl; cover and refrigerate to chill thoroughly.   I shred in the food processor and I but the cabbage already shredded. 

Combine mayonnaise, sugar, vinegar, salt, and pepper; stir into cabbage and toss to coat thoroughly. Mix in peanuts and cranraisins.

This is a great flavor combination and there are many textures, the chewiness of the cranraisins, the crunch of the peanuts and cabbage.

Enjoy!

 

Love the Colors

Unstuffed Stuffed Cabbage

When I don’t want to bother making the real stuffed cabbage, I make this un-version.

Unstuffed Cabbage

2 bags shredded green cabbage

1 pound chopped beef

1 pound chopped chicken

1  18 ounce can diced tomatoes

1 can (small) tomato paste (Ibelieve it is 6 ounces)

1 cup marinara sauce (jarred)

1 large onion chopped

2 bags of shredded green cabbage

handful of raisins

2 cups brown rice, cooked according to directions

salt and pepper to taste

two tablespoons brown sugar

 While you are cooking the meat mix, cook 2 cups of brown rice in your usual manner.

Combine chicken and beef and mix well.

In large frying pan, brown chopped meat combo with chopped onions.  We love onions so I usually add another to each recipe.  Mixing continually, fry mixture until meat is thoroughly cooked.  Drain any grease off of a meat.   I have a large colander I use for this and drain meat into a large pot and then get rid of it.

Place meat back into frying pan.

Add diced tomatoes, tomato paste and marinara sauce.

Add brown sugar, raisins and salt and pepper.

Add until it is heated through and raisins have plumped a little.

Serve over a mound of brown rice.  Serve with a green vegetable and/or salad.

Enjoy!