Grandma’s Original Stuffed Cabbage

 

Grandma’s original stuffed cabbage is EASY to prepare.  This dish is hearty, not heavy, and is made with nutritious cabbage, which is chalk-full of important vitamins like vitamins K and C.

 

You will need:

  • 1 large head of green cabbage, rinsed with bottom stem cut out and NO layers of outer leaves removed
  • 1-large can Campbell’s tomato soup
  • 1-small (regular size) can Campbell’s tomato bisque soup
  • 1-14.5 or 15 oz. can Hunt’s roasted diced tomatoes (undrained)
  • 1/2 c. uncooked, long grain white rice
  • 1 lb. 80/10 ground beef sirloin, uncooked
  • 1/2 large white onion, sliced
  • 1/2 t. both salt and pepper
  • 1/2 packet of TRUVIA® sweetener or 1 tsp. granulated white sugar

Method:

  1. Place cabbage(s) into a large stock pot and fill with water until cabbage is just covered. Bring water to a boil and maintain boil for 5 minutes.
  2.   Turn heat off and remove pot from stove. Drain water out of pot into a colander placed in the sink and remove cabbage into the colander. TAKE CARE NOT TO GET SPLASHED WITH HOT WATER DURING THIS PROCESS.
  3. Let cabbage cool — about 30 minutes.
  4.  Working from the colander where cabbage is draining in the sink, gently peel one layer of outer leaves away from head of cabbage and discard. Continue removing layers of leaves, taking care to keep leaves intact. These leaves will be your base for rolled cabbage. Place leaves on top of two paper towels lining a large dinner plate.
  5. Rotate around the head of the cabbage removing leaves until you reach inner leaves which are small and firm (unfit to work with.) An ideal leaf is about the size of a small-to-medium-size outstretched hand.
  6. For outer leaves that have thick, stem-like bottom portions, tear off a one-inch strip of heavy white leaf sections to make leaves easier to handle when rolling them.
  7. Pour Hunt’s roasted tomatoes into a deep stock pot.
  8. Dump large can of Campbell’s tomato soup into the pot and add the required can of water to the mix.
  9. Toss into the pot chunks of extra cabbage that are left from the leaf-separation routine.
  10. Top cabbage pieces with sliced white onion.
  11. MIX together in a medium-size bowl beef, rice, salt and pepper.
  12. cabbage roll 1   Scoop a tablespoon of meat mixture into the center of one of the cabbage leaves and fold the right side of the leaf on top of the meat mixture then fold the left side of the leaf over the meat mixture, ending with folding the bottom and top ends over, forming a rectangular or even square shape of folded cabbage wrapped around the beef mixture. It does not have to be perfect!
  13. cabbage roll 2    Place the rolled cabbage leaf on top of the soup and onion mixture, folded side down – don’t worry, they will not unroll! Continue rolling leaves stuffed with rice and beef mix until you run out of leaves or rice and beef mixture.
  14. Pile each cabbage roll in the stock pot until you run out of room, continuing to add more cabbage rolls on top of the bottom layer.
  15. Pour can of tomato bisque soup on top of completed
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Paleo Mayonnaise Recipe

 

 

Paleo Mayonnaise Recipe

You will need:

  • One pasteurized egg* SEE BELOW
  • 3 TB fresh lemon juice
  • 1/2 t. Dijon mustard
  • Dash sea salt
  • 3/4 c. extra virgin, walnut, or avocado oil

Method:

  1. Blend the above ingredients together in a small food processor.
  2. Keep refrigerated when not in use.

*This PALEO MAYONNAISE recipe is most safe to eat when using a pasteurized egg.

eggs  Davidson’s brand Safest Choice Pasteurized Eggs are found at many grocery stores.  Alternatively, you can pasteurize eggs at home using THIS METHOD.

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Chimichurri Argentinian Sauce for Steak, Fish & More

 

 

Chimichurri Sauce Food Reviews and Recipes Forum.com

Chimichurri Sauce
Food Reviews and Recipes Forum.com

Why is it that the simplest ingredients often provide the most delicious results?  Chimichurri Argentinian sauce uses fresh parsley and olive oil to create a delicious accompaniment to steaks and fish.  Chimichurri Argentinian Sauce resembles pesto without the pine nuts and Parmesan cheese and makes a good base for Naan pizza topped with goat cheese.  Yum!

Recipe for Chimichurri Argentinian Sauce

You will need:

  • 1 c. tightly packed fresh broad leaf parsley, de-stemmed
  • 3 small garlic cloves finely chopped
  • 2 TB fresh oregano OR 2 t. dried oregano
  • ¼ c. extra virgin olive, avocado, or walnut oil
  • 2 TB red wine vinegar
  • ¼ t. sea salt, pepper, and red pepper flakes

Method:

  1. Blend all ingredients in a food processor.  Serve Chimichurri Argentinian Sauce as an accompaniment to the protein of a meal.  Store in fridge up to 1 week; re-stir before serving.
Posted in Condiments & Sauces, DELICIOUS RECIPES, PALEO CHOICES | Leave a comment

“Jewish Sliders” from Chompie’s N.Y. Style Deli & Our Brisket Slider Recipe

 

 

“Jewish sliders” are a specialty at Chompie’s, a bustling New York-style Deli with several locations near Phoenix, smack in the middle of the Arizona desert.

Phoenix Photos - Photo 2
Chompie’s Chef (l), Adam Richman (r)and a Platter of Jewish Sliders
Courtesy: Man v. Food

Just about everything at Chompie’s is delicious, and, although we do not live in Arizona, we make every effort to eat at Chompie’s when we are in the Phoenix area.

We noticed “Jewish Sliders” on the extensive menu at Chompie’s and knew we had to try them, as did Travel Channel’s “Man v Food” – - pictured above, shown holding a platter of decadent and delicious Jewish Sliders at Chompie’s.  Isn’t Adam Richman (pictured on the right in above photo) cute?  But, we digress.

One more thing, though….The name “Jewish sliders” is a bit misleading.  Judaism is a religion…it is not a nationality as in Italian-style meatballs or Mexican enchiladas.  However, we realize that Chompie’s restaurants do not mean to harm, but rather, embrace and celebrate food with a Jewish (challah and latkes) association.  Luckily, there are no recipes we know of for “Catholic Wafer Sandwich,” or “Dunking Baptist Donuts”!

An order of Jewish Sliders consists of :

  • Three mini-Challah rolls filled with moist, lean brisket;
  • Latkes (potato pancakes);
  • Monterrey Jack cheese; and
  • A side of brown gravy

Sliders are mini-versions of larger sandwiches on a bun such as hamburgers. The name “Jewish Sliders” comes from the use of challah bread and latkes, typically associated with Jewish cuisine.

Try your hand at making Jewish Sliders in your own kitchen. They may not turn out as fabulous as the Jewish Sliders at Chompie’s, but what have you got to lose?

OUR HOMEMADE “JEWISH SLIDER” RECIPE 

Method:

  1. Purchase small challah rolls (twisted loaves of bread typically found where Jewish-inspired cuisine is sold.) A similar roll would be an egg-based bread with yellow overtones. Try making your own challah rolls with THIS EXCELLENT recipe for challah rolls.
  2. Slice rolls open lengthwise.
  3. Pile warm, sliced brisket on bottom half of roll. If making a brisket is too much work, consider buying prepared brisket such as Lloyd’s Shredded Beef Brisket, usually found in grocery stores near the bacon and cold cuts or any prepared brisket WITHOUT barbecue sauce on it.
  4.   Top brisket with a potato latke (potato pancakes can be made using a mix from Streit’s or other such potato pancake mix, found at most grocery stores.)
  5. Alternatively, make potato pancakes using shredded, refrigerated potato shreds found in your grocery store next to the pop-up, bake-at-home, dinner roll canisters. You can also take the short route and add 1/2 a hash brown such as those sold by McDonald’s (shudder).
  6. Add a slice of Monterrey Jack cheese on top of a warm latke so that cheese melts just a bit. Serve immediately. ** Note-Chompies serves Jewish Sliders with a side of brown gravy. Include gravy, if desired, but really… hasn’t enough damage been done already, calorie-wise?!
  7. Noteworthy:  Consider purchasing a large challah loaf from your grocery store bakery and creating a larger-sized version to slice and serve.
  8. Additionally, serving meat with dairy isn’t kosher but this is not considered a kosher recipe.

Delightfully decadent!

Posted in COOKING WITH KIDS, DELICIOUS RECIPES, RESTAURANT REVIEWS/RESTAURANT FOOD | Tagged , , , , , , , , | Leave a comment

Awesome Asparagus Recipe With Pine Nuts, Sundried Tomatoes – Topped With Single Egg

 

 

Awesome Asparagus Recipe from www.foodreviewsandrecipesforum.com

Awesome Asparagus Recipe from www.foodreviewsandrecipesforum.com

 

This awesome asparagus recipe has an impressive presentation with a tempting  blend of complimentary ingredients.

 

 

Awesome Asparagus

 

Awesome Asparagus Recipe – Serves Two

You will need:

  • One bunch fresh asparagus, rinsed, with woody ends cut off then sliced into 3 and 2-inch sections
  • 1/8 c. olive oil
  • 1/3 c. sun dried tomatoes
  • 1/4 c. toasted pine nuts
  • One egg for cooking
  • 1/8 t. salt
  • 1/8 t. pepper
  • 1/4 c. shaved Parmesan cheese

Method:

  1. In a medium skillet, heat olive oil over medium heat
  2. Add asparagus pieces and cook for 5-7 minutes, stirring asparagus frequently
  3. Toss in sun dried tomatoes and pine nuts
  4. Sprinkle with salt and pepper
  5. Cook over heat while tossing often for 2 minutes

In the meantime; in a small, non-stick skillet, crack one egg onto the pan surface spritzed with cooking spray.  Cook egg until whites are done and yolk is semi-set.

5.  Place asparagus on serving plate and top with shaved Parmesan and cooked egg. Serve and enjoy.

 

 

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Review of Frigidaire Gallery Refrigerator: Pitiful

 

 

My new (2013 ) Frigidaire Gallery refrigerator Model FGHS2631PF1 was a bargain purchase  from Lowes at around $1,200.  Stainless-look with a very low-smudge surface…what’s not to like?

Yet, surprisingly, the most important features of a refrigerator with an ice and water delivery compartment are woefully inadequate in this Frigidaire Gallery Model.

  1. THE MOST frustrating thing about buying a refrigerator is that buyers cannot ”test” the attributes of a refrigerator live on the show-room floor.   I asked salesman at every  appliance retailer that I visited while shopping for a new refrigerator about the various attributes of refrigerators.  I asked about noise, I asked about emissions.  Never once did I think to ask them about how long the water filter would last.  Huge mistake on my part.
  2. Additionally, the plastic drawers and vegetable bins do not glide open easily and appear destined for eminent breakage.
  3. The ice delivery system also provides a pitiful performance.  Upon pushing the exterior button to deliver ice, an avalanche of cubes pours forth, flooding your cup with ice and spilling across the floor.  In our house, it’s has become something of a game that we play, called ”Who Can Get Just a Few Cubes?”
  4. Made in Mexico, this Frigidaire Gallery Refrigerator offers little in the way of extras which is par for a mid-priced fridge.

If I had the opportunity to make my purchase again, I would suck it up and spend the $500-800 more to buy a sturdier fridge…one with a water filter that does not have to be changed every six month.

Thank you.

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My Bosch Cooktop: Pretty but Not Reliable

 

 

My Bosch cooktop is lovely to look at and not terribly difficult to keep clean.  However, my Bosch cooktop has a highly annoying performance issue that is important only if you are, let’s say, cooking something on the stove top.

When the surface of my Bosch cooktop encounters water (such as droplets of water from steam off a lid lifted from a simmering pot) the entire Bosch cooktop shuts down.  Flashing red “E” (as in “error”) lights begin to flash.  The heating element quickly dims and ceases emitting heat.  Really.

I am usually able to turn the Bosch cooktop back on after 30-45 seconds by wiping the “on/off” sensor button with a dry towel and repeatedly pushing the “on/off” Bosch cooktop sensor.

If you don’t mind letting that rice or pasta take a hiatus during the boiling process, go with a Bosch cooktop.  It’s pretty but not reliable.  You’re welcome.

 

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Swiss Chard and Leek Pie: 3 Simple Steps

 

 

Leek and Swiss Chard Tart   Serve Swiss Chard and Leek Pie for breakfast, lunch, or brunch.  Warning: It’s highly addictive!

Three Steps to Preparing Swiss Chard and Leek Pie

Step 1

  • Prepare and bake one pie crust per package directions.
  • In a deep pasta cooking pan, saute in 2 TB olive oil 4 diced white parts of leeks(4-5 cups)
  • Add 4 c. torn, de-stemmed Swiss chard leaves
  • Add 1/2 c. dry white wine
  • Stir and simmer over medium heat until leaves are semi-limp

Step 2

  • Heat 1/3 c. chicken broth over medium-high heat.
  • Add 1 TB butter and 2 TB flour
  • Whisk vigorously and simmer for 1 minute
  • Remove from heat

Step 3

  • Mix together 2 TB Dijon mustard, 1 egg, 1 c. shredded mozzarella or gruyere cheese, 1/4 both salt and pepper
  • Pour the ingredients from Step 2 and from Step 3 into the large pot with ingredients from Step 1
  • Mix gently with a wooden spoon
  • Scoop mixture into prepared pie shell
  • Top with a handful of shredded cheese
  • Bake 30 minutes at 375º

 

 

 

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Alcachofas = Divine Recipe with Artichokes, Tuna, and Saffron Aioli

 

This dish is as beautiful as it is delicious.  Salty, a bit crunchy, with a slight hint of mint and saffron mingled with garlic.  Alcachofas = Divine recipe with artichokes, tuna, and saffron aioli.

IMG_0552Prepare Alcachofas as directed below and arrange ingredients into a circular, wreath-like appearance before serving.

 

 

Credit: Dallas Morning News 
 
 

You will need:

  1. Half-pound of fresh, baby artichokes, rinsed with outer leaves and stems removed, patted dry and cut into quarters
  2. 3 TB extra virgin olive oil
  3. 1/8 c. freshly rinsed mint leaves
  4. 1/2 c. salt-cured tuna, sliced into 1-inch pieces
  5. Saffron aioli (recipe follows)

Method:

  • Pour olive oil into a shallow, medium-size, non-stick skillet
  • Warm oil to medium-high heat
  • Add artichokes and toss in oil until exteriors become medium-crisp
  • Remove artichokes to a paper-towel covered plate to drain
  • Place artichokes on a serving plate in a circle/wreath-shape
  • Situate a tuna slice between each pan-crisped artichoke section
  • Insert a mint leaf between every third artichoke section
  • Drizzle lightly with saffron aioli
  • Serve with a small ramekin of saffron aioli placed in center of circle/wreath-like shape
  • Enjoy

Saffron Aioli Recipe

  • 3 garlic cloves, peeled
  • 1 c. extra-virgin olive oil
  • 5-6 threads of saffron

1. Cut peeled garlic cloves in half, lengthwise

2. Grind garlic using a mortar and pestle until a fine paste develops

3. Using a continuous, circular motion (in one direction), continue grinding garlic while VERY slowly adding drops of olive oil until the entire cup of oil has been added to the garlic

4. Gently add saffron threads and grind until saffron blends into oil

Please visit http://www.mediterranean-food-recipes.com/aioli.html for video instructions on how to prepare authentic Mediterranean aioli.

Note- Aioli dressing can be found pre-made at specialty grocery stores. Alternatively, create a less-costly single serving of aioli using 1 TB low-fat mayo with 1/4 t. garlic powder.

 

 

 

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Canned Tuna Recipe: Sushi-Style Lettuce Wraps With Jasmine Rice

Tuna Sushi-Style Lettuce Wraps by Food Reviews and Recipes Forum.com

Tuna Sushi-Style Lettuce Wraps by
Food Reviews and Recipes Forum.com

 

 

 

 

Don’t tell anyone, but this canned tuna recipe for tuna wraps is easy to make.  The elegant presentation just looks like you spent a lot of time preparing them!

You will need:

  1. 8 butter lettuce leaves, rinsed and patted dry
  2. One can of solid white tuna in water, drained
  3. 1 c. prepared sticky white rice (such as Minute Rice Jasmine Steamers rice)
  4. 3 TB spicy red Asian chili sauce
  5. 4 TB finely diced green onion
  6. 1/4 c. soy sauce

Method:

  • Place a single leave upon a dinner-size plate
  • Scoop 1/8 c. prepared Jasmine or sticky white rice onto a lettuce leaf
  • Add 1 generous TB tuna on top of tuna
  • Top with 1/3 t. chili sauce and a sprinkle of green onion
  • Roll tightly and repeat until all leaves are used
  • Serve with a side of soy sauce for dipping

Enjoy this canned tuna recipe and savor the fresh flavor!

 

 

 

 

 

 

 

 

 

 

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