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Recipes |
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Volume 1 |
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Cabbage
Jambalaya INGREDIENTS
· 1
pound ground beef · 1
pound smoked sausage, cut into 1/4 inch slices · 1
onion, chopped · 3
stalks celery · 1
clove chopped garlic · 1
medium head cabbage, chopped · 1
(14.5 ounce) can stewed tomatoes · 14
1/2 fluid ounces water · 1 cup
uncooked rice · garlic
salt to taste DIRECTIONS
1. In a
large stock pot over medium high heat, combine ground beef, smoked sausage,
onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage,
tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce
heat to low. Cover and cook for 35 to 40 minutes, or until rice is done. Creamed
Cabbage INGREDIENTS
· 1 cup
milk · 2
tablespoons all-purpose flour · 2
tablespoons butter · 1/4
teaspoon salt · 1
dash ground black pepper · 1
medium head cabbage, shredded · 1 cup
grated Romano cheese DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). 2. In a
medium saucepan over medium heat, blend milk, flour, butter, salt and pepper.
Stir constantly until a thick white sauce has formed. 3. In a
separate medium saucepan over boiling water, steam cabbage until tender but
firm. 4. In a
small baking dish, alternate layers of sauce, cabbage and Romano cheese. 5. Bake
approximately 30 minutes, until sauce and cheese are bubbly. Hearty
Cabbage Soup INGREDIENTS
· 2
tablespoons vegetable oil · 1 cup
thinly sliced onions · 2
apples - peeled, cored and finely diced · 3
cups shredded cabbage · 2
cloves garlic, minced · 1
large potato, shredded · 1 1/2
cups vegetable broth · 2
teaspoons Italian seasoning · 1
teaspoon white sugar · 1/2
cup half-and-half cream · salt
and pepper to taste DIRECTIONS
1. In a
large heavy pot, cook onion and apple in oil over medium-high heat until
lightly browned. Stir in cabbage and garlic, then reduce heat. Stir in
potato, broth, Italian seasoning and sugar; cover and simmer 30 minutes. 2. Stir
in cream, salt and pepper. Heat through and serve. Sally's
Spinach Mashed Potatoes INGREDIENTS
· 1 (10
ounce) package frozen chopped spinach · 6
potatoes, peeled and chopped · 1/2
cup butter · 1 cup
sour cream · 1
tablespoon chopped onion · 1
teaspoon salt · 1/4
teaspoon dried dill weed · 1 cup
shredded Cheddar cheese DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole
dish. 2. Cook
spinach according to package directions. Place potatoes in a pot with enough
water to cover, and bring to a boil. Cook 15 minutes, or until tender but
firm. Drain, cool slightly, and mash. 3. In a
bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and
dill. Transfer to the prepared casserole dish. Top with Cheddar cheese. 4. Bake
20 minutes in the preheated oven, until bubbly and lightly brown. Cubed
Parmesan Potatoes INGREDIENTS
· 2
tablespoons butter or margarine, melted · 1
teaspoon lemon juice · 2
medium baking potatoes, peeled and cubed · 1/4
cup grated Parmesan cheese · 1/2
teaspoon seasoned salt · 1/4
teaspoon pepper · dried
parsley flakes DIRECTIONS
1. In a
1-qt. microwave-safe dish, combine butter and lemon juice. Add potatoes; toss
to coat. Sprinkle with Parmesan cheese, seasoned salt and pepper; toss to
coat. Cover and microwave on high for 5-6 minutes or until tender, turning
once. Let stand for 5 minutes. Sprinkle with parsley. Greek
Potato Stew INGREDIENTS
· 2 1/2
pounds potatoes, peeled and cubed · 1/3
cup olive oil · 2
cloves garlic, minced · 3/4
cup whole, pitted kalamata olives · 1 1/3
cups chopped tomatoes · 1
teaspoon dried oregano · salt
and pepper to taste DIRECTIONS
1. In a
large saute pan, heat the oil over medium heat. Add the potatoes and stir.
Stir in the garlic. Add the olives and cook and stir for several minutes.
Stir in the tomatoes, and oregano. 2. Reduce
heat, cover and simmer for 30 minutes or until potatoes are tender. Season to
taste with salt and pepper. Red
Pepper and Fennel Bulb Salad INGREDIENTS
· 1
medium red bell pepper · 1/3
cup pine nuts, toasted · 3
tablespoons sesame seeds, toasted · 1
head leaf lettuce - rinsed, dried and torn into bite-size pieces · 1/2
bulb fennel, diced · 2
tablespoons soy sauce · 1/4
cup vegetable oil · black
pepper to taste DIRECTIONS
1. Preheat
broiler. Grill pepper under the broiler until the skin is blackened, and the
flesh has softened slightly. Place pepper in a paper bag or resealable
plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers
easily now). Slice into strips. 2. Set
oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame
seeds on a baking sheet, and toast until beginning to brown. They'll smell
great! 3. Combine
lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl,
whisk together soy sauce and vegetable oil. Pour over salad, and toss to
coat. Sprinkle with pine nuts and sesame seeds, and season to taste with
ground black pepper. Carrot
and Fennel INGREDIENTS
· 1
teaspoon olive oil · 3
carrots, shredded · 1
fennel bulb, trimmed and diced · 1/2
teaspoon ground coriander · 1/4
teaspoon fennel seeds · 1/3
cup heavy cream DIRECTIONS
1. Heat
the olive oil in a skillet over medium heat. Stir in the carrots and fennel,
and season with coriander and fennel seeds. Cook until lightly browned. Mix
in the heavy cream, and reduce heat to low. Simmer about 5 minutes until the
cream has been absorbed into the carrots and fennel. Serve hot. Scalloped
Cabbage with Fennel and Cranberries INGREDIENTS
· 1 1/2
pounds green cabbage, shredded roughly · 1
medium bulb fennel, chopped roughly · 1/2
pound smoked turkey breast, in 1/2-inch cubes · 1 cup
dried cranberries · 4
teaspoons fennel seeds · 2
cups low-fat, reduced-sodium chicken broth · 1/2
cup light cranberry juice · 1
tablespoon extra virgin olive oil · Salt
and freshly ground black pepper, to taste DIRECTIONS
1. Preheat
oven to 425 degrees. 2. Place
cabbage and fennel in a 9-by-13-inch Pyrex dish or other large, shallow
casserole. Sprinkle on turkey, cranberries and fennel seeds. Pour on broth,
juice and oil. Add salt and pepper. 3. Bake,
covered, 30 minutes. Uncover, stir and bake 30 minutes. Serve. Potatoes
Au Gratin with Fennel and Bacon INGREDIENTS
· 1
pound sliced bacon · 5
tablespoons butter · 5
tablespoons all-purpose flour · 3 1/2
cups whole milk, or as needed · 1/2
teaspoon ground white pepper · salt
and ground black pepper to taste · 1
pinch ground nutmeg · 2 1/2
cups shredded Cheddar cheese · 2
pounds Yukon Gold potatoes, thinly sliced · 1
large fennel bulb, trimmed and diced · 7 leaves
fresh basil, chopped DIRECTIONS
1. Preheat
the oven to 325 degrees F (165 degrees C). Fry bacon in a large skillet until
browned. Drain on paper towels. Chop or crumble, and set aside. 2. Melt
the butter in a saucepan over medium heat. Whisk in the flour until smooth
and starting to bubble. Gradually whisk in milk while stirring constantly so
that no lumps form. Cook and stir over medium heat until thickened, about 5
minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the
heat and stir in the cheese until smooth, adding a handful at a time. Set
aside. 3. Use
1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch
baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the
basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two
more times or until you run out of room. Cover the dish with a lid or
aluminum foil. 4. Bake
in the preheated oven for 1 1/2 hours. Remove the cover during the last 30
minutes to allow the top to brown if desired. Baked
Rigatoni with Italian Sausage and Fennel INGREDIENTS
· 1
pound hot Italian sausage links · 1 (16
ounce) package rigatoni pasta · 1 (24
ounce) jar marinara sauce · 1
bulb fennel, trimmed and thinly sliced · 1
roasted red bell pepper, chopped · 1/2
yellow onion, chopped · 1/4
cup chopped fresh basil leaves · 2
cloves garlic, minced · salt
and pepper to taste · 1 cup
shredded mozzarella cheese · 1/2
cup grated Parmesan cheese · 1/2
cup grated Asiago cheese DIRECTIONS
1. Preheat
the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly
salted water to a boil. Add pasta and cook until almost tender, about 10
minutes. 2. Fry
the sausages in a large skillet over medium heat, turning frequently until
cooked through, about 15 minutes. Remove from the skillet, cool slightly and
slice into rounds. Add the garlic, fennel and onion to the skillet and season
with salt and pepper. Cook and stir for about 5 minutes, then add the roasted
red peppers, basil, sliced sausage and pasta sauce. Heat through over low
heat until warmed. 3. Combine
the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread
the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few
fennel leaves left from the bulb. Cover with aluminum foil. 4. Bake
for 30 minutes in the preheated oven, then remove the aluminum foil. Set the
oven to broil, and cook for another 5 minutes or until cheese is browned. Zucchini
Apple Bread INGREDIENTS
· 4 eggs
· 1 cup
white sugar · 1 cup
brown sugar · 1/2
cup vegetable oil · 1
teaspoon vanilla extract · 3 1/2
cups all-purpose flour · 1 1/2
teaspoons baking soda · 1/2
teaspoon salt · 2
teaspoons ground cinnamon · 1/2
cup chopped walnuts · 2
cups peeled, chopped zucchini · 1 cup
chopped, peeled apple DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans. 2. In a
large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until
well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon.
Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple.
Pour into prepared pans. 3. Bake
1 hour, or until top springs back when touched lightly in center. Let cool in
pans 10 minutes before removing to wire rack to cool completely. Zucchini
Nut Bars INGREDIENTS
· 1 cup
honey · 1/4
cup butter · 3
eggs · 1 1/4
cups all-purpose flour · 1
teaspoon baking powder · 3/4
cup grated zucchini · 1 cup
chopped walnuts · 1 cup
dates, pitted and chopped · 1
pinch salt · 1/3
cup sifted confectioners' sugar DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. 2. Melt
the butter over low heat. In a large mixing bowl, combine the butter, honey
and eggs. Beat well. 3. Stir
in the flour, salt and baking powder and mix well. Mix in zucchini, dates and
walnuts until well blended. 4. Spread
mixture into baking pan and bake for 25 to 30 minutes, until lightly brown.
Cut into 1 x 3 inch long pieces, and roll in confectioners' sugar while still
warm. Zucchini
Souffle INGREDIENTS
· 1 cup
flour · 1
teaspoon baking powder · 4
eggs · 1/2
cup vegetable oil · 1
onion, chopped · 2
pounds zucchini, peeled and diced · salt
and pepper to taste · paprika
· chopped
fresh parsley DIRECTIONS
1. Preheat
the oven to 350 degrees F (175 degrees C). 2. Sift
flour and baking powder together into a bowl. Lightly beat eggs, and mix them
into the flour with the oil. Stir in the onion and zucchini, and season with
salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and
sprinkle with paprika and parsley. 3. Bake
in preheated oven for one hour. Ethiopian-style
braised cabbage, potatoes and carrots Ingredients: 1/2 c. olive oil or butter, or a mix 4 medium to large carrots, chopped into thick coins (small
carrots work fine too, just use more and chop them coarsely) 1 large onion, chopped 1 t. kosher salt 1/2 t. black pepper 1 t. cumin 1/2 t. turmeric 1 small head green cabbage, cored and cut into 2" pieces, well
washed 1 pound of potatoes, cut into 1" pieces (peeled or not), about 5
small Rice for serving Directions Heat the oil or butter in a skillet or large saucepan over medium
heat. Add the chopped carrots and onion and cook for about 5 minutes, until
softened but not brown. Stir in the salt, pepper, cumin, turmeric, and
cabbage and cook uncovered over medium heat for 15 minutes, the cabbage
should release a lot of liquid. Fold in potatoes, reduce heat to medium
low, cover, and cook until potatoes are soft, about 25-30 more minutes.
The final dish should be juicy, not soupy or dry. Add 1/4 c water
during cooking if necessary. Taste for salt and serve over cooked rice. Balsamic
Vinegar and Ginger Bok Choy INGREDIENTS
· 1
large head bok choy · 3
tablespoons olive oil · 1/4
cup water · 2
tablespoons capers · 1 1/2
teaspoons minced garlic · 1 1/2
teaspoons minced fresh ginger root · 2
tablespoons balsamic vinegar · 1
dash fresh lemon juice, or to taste DIRECTIONS
1. Separate
the leaves from the stems of the bok choy. Cut the stems into bite-sized
chunks and shred the leaves. 2. Heat
the olive oil in large skillet over medium heat. 3. Cook
the bok choy stems in the oil until slightly tender, about 3 minutes; add the
water and leaves and cook until the water evaporates, about 10 minutes more.
Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle
the vinegar and lemon juice over the bok choy and remove from heat; serve
immediately.
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