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Archive for the category “onion”

01 Jan 2016

Spicy Stuffed Tomatoes

spicystuffedtomatoes

There must have been a bumper crop of tomatoes somewhere nearby, because there were tons of big, beautiful ‘maters in the local produce section at the store this week! We often have fresh tomatoes in our kitchen and chop them up raw as a quick side dish, but I decided this time to stuff them and bake them. The cooler weather leads me towards warm food. You can never have too many variations on vegetable dishes, can you?

I used to make these with oatmeal as filler, but since using it would conflict with our current habit of eating grain free, I replace it by adding more veggies and sausage. Worked out great!

As the new calendar year begins and the holiday activity wanes I ponder what is to come during the next twelve months. Last year Big D and I both shifted the work we do to bring in money, and shifted where we live. Prospects look bright for our efforts to follow our passions, with starting a new business and writing new books. This year is starting on very bright notes, we are working hard and loving it, while also finding opportunities to spend more time with family and friends. I hope you all start the year with positive outlooks, for the perspective you take will most definitely influence where you go in life. Why not do it positively. You will be amazed where you will go with it!

Spicy Stuffed Tomatoes

8 ripe tomatoes
1/2 medium onion
1/2 green bell pepper
4 ounces white button mushrooms
2 links hot Italian sausage, cooked and roughly chopped
4 cloves garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon cayenne pepper powder
1/2 teaspoons sea salt
1/4 teaspoons ground black pepper
2 teaspoons hot sauce (suggest Tabasco Smoked Chipotle Sauce)
1 cup mozzarella cheese
1/4 cup grated parmesan cheese
Sea salt and ground black pepper to taste

Cut off top portion of each tomato, making a flat top. Scrape out seeds and meat core from inside of tomato. Turn tomatoes cut side down on a towel to allow extra juice to run out. Finely chop mushrooms, onion, bell pepper and garlic. Heat oil in a medium sauté pan over medium high heat. Add garlic and onion into pan and cook about three minutes, until onions begin to sweat. Add bell pepper and mushrooms, cooking another five minutes until onions begin to brown and mushrooms release their liquid. Add cayenne pepper powder, salt, black pepper and hot sauce. Stir and simmer on low for five more minutes. Remove from heat and let cool slightly.

Preheat oven to 350 degrees.

Flip over tomatoes so cut side is up. Sprinkle the inside of each with sea salt and ground black pepper to taste. Drop sausage into the bottom of each tomato, dividing it evenly among the eight tomatoes. Spoon sautéed mixture into each tomato, dividing it equally among the eight tomatoes as well.

Place stuffed tomatoes in a baking dish that allows them to fit snugly, so as to support each other while cooking. Dish size can vary due to size of tomatoes, but 9×9 inch should work. Spoon 1/8 cup mozzarella cheese on the top of each tomato, pressing it down firmly so it stays on top of each. Sprinkle parmesan cheese on top of each tomato. Bake for 30-35 minutes, until cheese browns and tomato skin wrinkles and begins to crack. Remove from oven and serve immediately.

Posted in baked, cheese, garlic, Irving Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
18 Dec 2015

Swedish Meatballs

swedishmeatballs

Beyond my version of a Swedish smorgastarta I made a while back, I have not done much with Swedish cuisine, traditional or otherwise. When I think of Swedish cuisine I imagine pastries, fish and meatballs. My hankering to make meatballs led me to the well known Swedish meatballs. Research into the Swedish version revealed they posses a subtle, yet well-rounded flavor. The key flavors, along with the variety of ground meats, are onion, allspice and white pepper. My other meatball versions, whether cheesy or ghoulish, have much less subtle flavors added. I was very curious about making the traditional Swedish dish.

Never partaking of the meatballs on Swedish soil, I relied on my previous experiences eating them here in America. The experiences revealed they are smaller and more delicate than those huge suckers you find in an American sandwich or spaghetti. Served on a bed of zucchini noodles and a side of acorn squash, the meatballs made for a warm, comforting winter meal. The gravy was rich and addictive, and the use of almond meal instead of breadcrumbs worked well to hold the balls together. The bit of gravy left over when the meatballs were gone became two spoonfuls of savory dessert for me!

Swedish Meatballs

Balls
3 tablespoons butter
3 tablespoons finely grated onion
1/3 pound ground beef*
1/3 pound ground pork*
1/3 pound ground veal*
1 teaspoon allspice
1 teaspoon sea salt
1/4 teaspoon finely ground white pepper
2 tablespoons almond meal
1 egg

Gravy
Pan juices
1 cup cream
Sea salt to taste
Finely ground white pepper to taste

Melt 1 tablespoon of butter in an iron skillet over medium heat. Sauté onions in the butter until golden brown. Remove from heat and let cool until comfortable to handle when mixing with meats.

Place ground meats in medium bowl. Add allspice, salt and white pepper, almond meal, onions and egg. Using your hands combine the ingredients until well combined. Form mix into approximately 18 meatballs, each about the size of a  a golf ball. Chill meatballs for at least an hour – this will help them hold their shape when cooking.

Melt the remaining 2 tablespoons in the iron skillet over medium high heat. Add the meatballs, making sure there is some space in the pan around each ball. Shake the pan as you fry the balls, to brown them evenly and prevent flat sides. Continue to cook for 10-12 minutes, until they are evenly browned on all sides.

When all of the meatballs are done cooking transfer them to a plate and place on the stove top to keep them warm.

To make the gravy, lower heat under the pan to medium. Scrape the bottom of the pan to loosen the drippings. Add the heavy cream, salt and pepper to taste. Gently stir to incorporate the cream. Simmer for about three minutes.

Pour gravy over the warm meatballs and serve immediately. Since there is no thickener in the gravy it may separate a bit if overcooked or after it sits away from the heat. If separation occurs just stir right before spooning over meatballs.

Posted in beef, Irving Kitchen, onion, wheat free | Leave a Comment
08 Dec 2015

Yummy Pork Chops

yummyporkchopsThe name of these chops is not my fault. I asked Big D what he would call them and he came up with Yummy Pork Chops. Yes, he is a writer, I swear. Go figure. Anyway, they were easy, very yummy and I will be making them again. I came up with this recipe as a result of thinking about some spicy chipotle chops I made a while back, and spontaneous grocery shopping.

I go to the store once a week, with the hope that additional trips will be unnecessary. I do pretty good on that score most weeks. I also go with a pretty flexible list. I know there will be replacement of standard condiments we have run out of, as well staples like fruits, vegetables, protein and cheese. Beyond that I rely on prices for the most part. Is chicken or pork on sale? Is the deli sliced ham or beef cheaper this week? Is the cabbage or cauliflower cheaper? You get the idea. Sometimes I do have specific dishes in mind, but usually it is a matter of having a stocked fridge and freezer. This week the pork chops won the price battle, so here is the lovely result of living not so large at the store!

Yummy Pork Chops

4 – 6 thin pork chops
1 cup mayonnaise
2 Tbsp horseradish mustard (or 1 Tbsp yellow mustard and 1 Tbsp prepared horseradish)
1 tsp sea salt
2 Tbsp garlic powder
3 Tbsp dehydrated onion
3 Tbsp lemon juice
Sea salt and pepper to taste

Preheat oven to 400 degrees.

In medium bowl combine the mayonnaise, mustard, garlic, salt, onion and lemon juice. Whisk together until blended.

Generously season chops with salt and pepper. Arrange chops on shallow baking sheet. Spread mayonnaise mixture over the top of all the chops. Bake on the middle rack of the oven for 30 minutes, until top of chops has browned. Serve immediately.

Posted in baked, garlic, Irving Kitchen, onion, pork, wheat free | Leave a Comment
03 Dec 2015

Mushroom Goat Cheese Soup

mushroomgoatchzsoup

Today I want to talk about fungus. Something I use a lot for so many different reasons it is just silly.

Mushrooms range from having very little flavor of their own, like white button mushrooms, to some that are earthy or taste downright meaty, like Portobello or Shiitake.  I like stuffing big ones with what could otherwise go in a sandwich or pizza, like my Portobello Pizza, or use them to fill out the volume of dish, like my Chicken Faux Fried Rice.

One thing that comes up sometimes is how to clean mushrooms. I never come home with them and drop them in water to get the dirt off, but I do rinse them with water right before I use them. Some people think that rinsing with water is mushroom blasphemy and do nothing more than wipe them with a towel or lightly brush them. You see, mushrooms are like sponges. Whether it is plain water or broth or tomato sauce, they soak up liquid that gets in contact with them. If you soak them or rinse them in water too far in advance of using them in a dish they can absorb the water and dilute instead of enhance. I only rinse them right before using them, so never had a problem with waterlogged ‘shrooms.

They are also powerful vehicles for other flavors. Just like they absorb water, other liquids are soaked up by them as well. I often use milder white button mushrooms when I want them to take on other flavors, like in soup or tomato sauces. If I want them to stand more on their own I will go for the earthier, meatier types of mushrooms.

This particular batch of soup had some texture, since I puréed instead of strained the base. I also wanted to let the flavors of the non-mushroom vegetables and the goat cheese shine, so I used the white button mushrooms. Little B liked it until she found a piece of mushroom slice, then, in her words, it was suddenly “not my favorite.” That’s okay. More for me and Big D!

Mushroom Goat Cheese Soup

1 pound white button mushrooms
2 Tbsp butter
1 medium carrot, finely chopped
1 small bunch green onions, finely chopped
1/2 small yellow onion, finely chopped
3 garlic cloves, crushed
1/2 bunch fresh parsley, stems removed
2 tsp sea salt
1 tsp ground black pepper
3 cups chicken broth
4 ounces goat cheese
1 cup sour cream
Additional salt to taste

Immediately before making the soup, rinse dirt off mushrooms with cold water and leave them out to dry. Remove stems from all the mushrooms. Slice mushroom caps and set aside. Roughly chop up stems. Melt butter in medium sauce pot over medium high heat. When butter is bubbling add green onions, yellow onion, garlic, carrots and parsley. Cook until onions begin to brown. Add the chopped mushroom stems, salt and pepper. Stir occasionally and continue cooking until mushrooms shrink and release their liquid, about five minutes. Add broth, turn heat to low, cover and let simmer for ten minutes.

For smooth soup, pour the cooked mixture through a sieve and discard vegetable chunks. For chunkier soup, purée vegetables with immersion blender, food processor or stand blender. Return liquid to sauce pot over medium low heat. Add goat cheese and sour cream, stirring occasionally until cream and cheese is melted and incorporated while the soup heats up again. Add sliced mushroom caps to pot, stir and then cover. Reduce heat to low, reducing heat further if necessary to make sure the soup does not boil. Continue simmering for 20 minutes.

Turn off heat and let sit for a few minutes until it soup is cool enough to eat, adding more salt to taste if needed.

 

Posted in cheese, garlic, Irving Kitchen, onion, parsley, soup, vegetables, wheat free | Leave a Comment
23 Nov 2015

Susan’s Stuffed Chicken Breasts

susansstuffedchickenbreastsWhenever my friends have news, good or bad, I want to cook for them. For good news it is a celebration! For bad news, it is my version of giving comfort. It is born from a habit started long ago when my family. We always celebrated or mourned surrounded by our people over a table full of food. One of my oldest and dearest friends Susan came over with news recently and cooking was definitely a necessity.

She loved it when I made rolled chicken before, so I followed their fowl lead and came up with another rolled beauty. These chicken breasts came out much less dainty and heartily filled us up. Definitely appropriate for the occasion, since Susan has some ass kicking to do in the near future.

As the holiday season draws near there is a lot of feasting and fasting and celebrating. Embrace the time you have with family and friends. Embrace the time hanging out in the kitchen. Embrace the kids playing chase in the house (and the resulting broken vase). Embrace the chill while sipping coffee in the morning. Embrace the hectic days and the slow, lazy days. Embrace each other and yourself. Time passes swiftly so embrace what you have in real time. Embrace. Embrace stuffed chicken breasts because they are most awesome.

Susan’s Stuffed Chicken Breasts

2 14.5-ounce cans diced tomatoes
1 8-ounce can tomato paste
3 garlic cloves, chopped
1 small bunch fresh parsley, stems removed
3 sprigs fresh oregano, stems removed
8-10 fresh basil leaves
1 tsp ground cumin
1/2 tsp ground black pepper
1 tsp sea salt
4 cups fresh spinach
2 cups (or 2 14-ounce cans) marinated artichoke hearts, drained
1/2 medium yellow onion, finely diced
1 Tbsp lemon juice
6 boneless skinless chicken breasts
12 slices thin deli ham
4 cups grated cheddar cheese
Salt and pepper to taste

In a medium sauce pot over medium heat add the diced tomatoes, tomato sauce and garlic. Roughly chop the parskley, oregano and basil leaves. Add all the herbs except about 2 tablespoons to the sauce. Set aside the extra herbs for the top of the dish. When the sauce begins to steam, lower heat let simmer for about 30 minutes then remove from heat.

While sauce is simmering prepare the chicken and stuffing. Finely chop the spinach and artichoke hearts. In a medium bowl combine the artichoke hearts, spinach, onion and lemon juice. Toss until combined. Add salt and pepper to taste. Set aside.

Spread a piece of wax or parchment paper on the counter, at least twice the size of a single chicken breast. Place a breast in the middle of the paper. Cover the breast with a second piece of paper. With the flat side of a tenderizer mallet (or a regular mallet covered in cling wrap), gently pound the breast, starting from the center and moving towards the edges, until it is 1/4 inch to 1/3 inch thick. Repeat with all the breasts, changing out the paper as needed. Generously season each breast on both sides with salt and pepper.

Preheat oven to 350 degrees.

To stuff the chicken clear a work surface. Position nearby a 9×13 inch baking dish. Spread a thin layer of tomato sauce on the bottom of the dish. Place a single breast in front of you on your work surface lengthwise. Use two pieces of ham to cover the surface of the breast as much as possible. Sprinkle 1/3 cup of grated cheese on top of the ham. Spoon 1/6 of the spinach artichoke mixture in a row from top to bottom on one side of the breast. Starting on the side nearest the mixture begin rolling the breast,  making sure the left and right ends overlap at least once at the end of the roll. Place the roll seam down in the baking dish. Repeat with the remaining breasts.

Pour tomato sauce over chicken rolls, leaving 1/4 inch from the top clear of sauce so there is room for it to bubble up to the dish edges. You may have leftover sauce, depending on the size of the chicken breasts. Sprinkle remaining grated cheese and chopped herbs on top of the sauce. Bake for 45 minutes until chicken is thoroughly cooked. Remove from oven and let sit for ten minutes before serving.

 

Posted in artichoke, baked, cheese, chicken, garlic, Mom's Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
16 Nov 2015

Spinach Artichoke Dip

spinartdippMy moms are awesome. One gave birth to me and is crazy supportive. The other I have known since I was seven, fed and housed me numerous times, then eventually became the bestest mother in law ever. They both love cooking and sometimes generously open up their kitchens to me when I visit. Sometimes I come in with a plan and bags full of groceries. Other times I dig around and see what they have for making a meal. In the past I have made pecan crusted chicken and stuffed mushrooms in my mother in law’s kitchen. Today I took over my mom’s kitchen to become dippy. Again.

Tonight we had a meatless Monday meal. It was accidental, but yummy. We usually figure out a protein and work vegetables and other stuff around it. This time we went the other direction. I made some guacamole with some gorgeous avocados and also made this lovely, cheesy spinach artichoke dip. As is often the case, I opened mom’s well stocked fridge and checked out what was in there to get inspired for dinner. I have made such a dip before, and it was lovely to see the perfect ingredients just sitting there waiting to be made into a dip – spinach, marinated artichokes, cream cheese, sour cream….It is much more mild than my jalapeño popper dip but still cheesy.

The cool thing about this dip is that it freezes easily, so the huge volume will not go to waste – after we head home my mom can store it in the freezer, then pull out leftovers and bake it up for a quick appetizer when her church or book club group comes over. This is a big recipe! It can easily be halved for a smaller dose, but I like making it for parties and pot lucks, so I share below the big version.

Spinach Artichoke Dip

4 cups fresh spinach, roughly chopped
28 ounces (2 cans) marinated artichoke hearts, chopped
1/2 small yellow onion, finely chopped
32 ounces cream cheese, room temperature
1 cup sour cream
1/2 cup heavy cream
1/4 cup Worcestershire sauce
4 garlic cloves, minced
1/2 bunch fresh parsley, finely chopped
2 Tbsp lemon juice
2 tsp sea salt
1 tsp ground black pepper
3 Tbsp grated Parmesean cheese

Preheat oven to 350 degrees. In a mixer bowl add all ingredients. Mix on medium speed for two minutes until all ingredients are thoroughly combined. Pour mixture into 9×9 or larger baking dish and spread top layer evenly. Sprinkle Parmesean cheese on top. Bake for 45 minutes until hot and bubbly. If top has not browned turn on the broiler and let broil until highest points turn brown. Remove from oven and let rest for about ten minutes. Serve with vegetables or other dippable bits.

Posted in artichoke, baked, cheese, dip, garlic, Mom's Kitchen, onion, parsley, vegetables, wheat free | Leave a Comment
03 Nov 2015

Mustard Chicken Salad

mustardchickensaladThere are a number of dishes that are staples in our fridge. Since we do not rely on convenience foods we have to keep a steady flow of prepared dishes that can be pulled out easily to make a quick meal. Things like coleslaw, boiled eggs, carrot and celery sticks, green salad fixings, tuna salad and also chicken salad.

I especially like chicken salad, and my favorite version has walnuts. It is also a great way to use white chicken meat. Buying chicken from sustainable sources is well intentioned, but expensive. We prefer dark chicken meat, but we don’t get picky if the pricey stuff is on sale. Breasts are on sale this week for $2 less a pound? Okay, then that is what we buy. It still is not dark meat, so I like to get creative. This chicken salad is nice and savory with the onion and mustard, and keeps well in the fridge for a big meal or a quick snack. Our power bread made into buns makes for a great conduit when we are seeking out a full meal.

Mustard Chicken Salad

3 large chicken breasts, bone in and skin on
3 boiled eggs, chopped
3 dill pickles, chopped
1/2 medium yellow onion, chopped
1/4 cup yellow mustard
1 cup sour cream
1 Tbsp sea salt, plus extra for chicken
1 Tbsp dried parsley leaves
2 tsp dried oregano leaves
2 tsp garlic powder, plus extra for chicken
1 tsp ground black pepper (optional)

Preheat oven to 350 degrees. Line shallow baking dish with aluminum foil. Liberally season both sides of breasts with salt and garlic powder. Bake skin side up for 30 minutes on the top shelf of the oven. If you are using boneless skinless breasts cooking time may need to be reduced by five to ten minutes. Remove from oven and let cool. Separate bones and skin from breasts. Cut meat into bite-sized cubes.

In a large bowl whisk together the sour cream, mustard, salt, parsley, oregano, garlic powder and black pepper (optional). Add the onion, egg and chicken. Fold in the dressing with the other ingredients until everything is evenly coated. Chill for about 30 minutes to ensure the chicken is cold. Serve with some power bread or fresh vegetables.

Posted in chicken, Irving Kitchen, onion, salad, wheat free | Leave a Comment
14 Oct 2015

Autumn Apple Chicken Soup

applechickensoupAlthough it is still in the mid-80s and humid here in Texas, my time on the back porch on cool mornings has given me a hankering for chicken soup. After consulting Little B on the contents she desired, specifically apples, I was inspired to tweak a previous snappy and successful chicken soup recipe to honor autumn with apples and some root vegetables. It was a great way to use the meat and juices from half a spatchcocked chicken. The apple, corn and carrot gave the soup a pleasant sweetness while warming and filling our bellies.

This soup can also be made with a traditionally roasted chicken and juices, or some cooked up especially for the soup, along with chicken stock.

You may notice that the the picture has nothing whatsoever to do with soup. That is because I never got a picture of the soup before Little B ate it up. Big D and I each got at least a bowl before Little B at three bowls per meal before it was gone. I substituted soup pictures with a picture Little B took of her lovies (and the leather strip our cat loves killing) after having three bowls of soup for dinner. Enjoy!

Autumn Apple Chicken Soup

2 Tbsp extra virgin olive oil
2 carrots, chopped
1 medium yellow onion, chopped
1 turnip, chopped
2 celery stalks (plus heart and leaves if available)
5 cloves garlic, chopped
1 Fuji apple with skin, chopped
Corn stripped from two cobs (or 1 can unsalted corn)
1/3 head cauliflower, chopped
8-10 fresh basil leaves
1/2 cup fresh lemon thyme leaves
1/3 cup fresh oregano leaves
1/2 bunch fresh parsley leaves
1 Tbsp sea salt
1 14.5 ounce can diced tomatoes
1 pound chicken meat, dark and white mixed (from about half a roasted chicken)
4 cups chicken stock, or juices from the roasted chicken plus 3 cups water

In a 3 quart stock pot over medium high heat add oil. When oil is hot (in about 30 seconds) add garlic, onion, celery and carrot. Cook, stirring every few minutes until onions become transparent. Add cauliflower, turnip, apple and corn. Stir and continue to cook for about five minutes.

Add diced tomatoes with juices, chicken and chicken stock (or chicken juices plus water). Stir in basil, thyme, oregano, parsley and salt. Bring soup to a boil.

Reduce heat to low. Cover and let simmer for at least one hour. Taste and add salt and pepper to desired level. Serve immediately or let cool, then store in an air tight container.

Posted in cauliflower, chicken, garlic, Irving Kitchen, onion, parsley, soup, tomato, vegetables, wheat free | Leave a Comment
09 Oct 2015

300th Sausage Herb Frittata

2015-10-09 11.23.23

One or two days a week I do Grain Free Haven baking and roasting marathons to prepare special order and market products. Markets and special orders usually need delivery or pick up on weekend days, so the marathons tend to land on Thursday or Friday. These are also days when the week’s groceries are dwindling, with bits and pieces littering the refrigerator shelves and drawers. On marathon days I like to have family cooking done early for the whole day. Busy baking days and using bits and pieces make dishes like soups and frittatas so appealing. Meats and vegetables go together so well in so many combinations, it is easy to combine them and bind with eggs or broth. They are honorable, filling dishes that help me significantly reduce possible food waste, the thought of which makes me very sad.

In the past I have made versions with salmon and a meaty version. This week Big D made some spicy breakfast sausage that had lovely flavors, but was a skidge salty. We also had some standards in the pantry, like eggs, onions and turnips, so here is what I came up with. It filled up the family all day, both hot right out of the oven in the morning and cold right out of the fridge later in the day. The skillet was empty and bellies were full. Just the way I like it.

I also just realized that this is my 300th post to this blog! It has taken me over 3 1/2 years to get here. I look back in wonder on where I started and where I am now – personally, professionally, nutritionally and emotionally it has been quite a ride. It started out as a way to record recipes so that friends, family and I could find them easily, and also record the antics of my little family. It became a journey about nutrition and food sensitivities, and helped launch a cottage food business that is helping me support said little family. I may not post as frequently now as I did when I started, but I plan on continuing to create and share our journey. Thanks for joining me and thanks to all the people that lent me their kitchens!

300th Sausage Herb Frittata

1 Tbsp extra virgin olive oil
1/2 pound spicy breakfast sausage
1/2 medium yellow onion, chopped
2 garlic cloves, minced
1/2 large turnip, chopped
1 tsp sea salt (you may need more, depending on saltiness of sausage)
1/2 tsp ground black pepper
1 Tbsp dried parsley flakes
1 Tbsp dried basil leaves
1 Tbsp dried oregano leaves
6 large or 7 medium eggs
2 Tbsp heavy whipping cream
1 cup shredded co-jack cheese

Preheat oven to 300 degrees. In a 10″ iron skillet* heat the oil over medium high heat. Add onion, garlic and turnip. Sauté about four minutes until onions are translucent and garlic is browning. Add sausage, stir and cook for about five minutes until sausage is heated through. While sausage is heating up break eggs into a medium bowl, along with salt, pepper, parsley, basil, oregano and cream. Whisk together until egg whites and yolks are well mixed.

Remove skillet from heat.

Pour egg mixture over contents of skillet and stir until egg mixture and sausage/vegetable mixture are well combined. Sprinkle cheese on top of the egg, sprinkling a little more parsley, basil and oregano if you like (I do).

Place skillet on the middle rack of the oven. Bake for 20 minutes. Move skillet to top rack and bake for ten more minutes. Remove from oven. The center of the frittata should be a little puffy. Let sit for about five minutes before serving – the puffiness will settle while it cools. Serve immediately.

*This frittata can be made in a oven proof baking dish if you don’t have the noted iron skillet size, just make sure it is no larger than 10″x10″ to ensure the mixture is thick enough to prevent drying out when it is baked thoroughly enough. If an iron skillet is not used, additional baking time may be needed (about 5-8 minutes), since iron skillets speed up cooking time.

Posted in baked, breakfast, cheese, eggs, garlic, Irving Kitchen, onion, parsley, Uncategorized, vegetables, wheat free | Leave a Comment
07 Oct 2015

Deconstructed Cabbage Rolls

2015-10-06 11.27.52

Although the ingredients are not seasonally limited, I always consider cabbage rolls to be an autumn dish. They are a baked, one dish meal that freezes and reheats well. The other day I had a craving for thema, as the outside temperatures are gradually dropping, but I did not have as much time as needed to do them up right – blanching the cabbage leaves enough to roll them was more demanding on time than I had, so I embraced the concept of deconstructing them.

Yes, I have recently watched a few episodes of Chopped on the Food Network. I don’t watch many food shows or competition shows, but that one intrigues me. I don’t now if it is the frantic desperation of some contestants, or the odd combination of ingredients that have to use, but I get a kick out of it. If you have ever seen the show you will be familiar with the requirement that specific, typically unrelated ingredients have to be used to create an appetizer, entrée or dessert in a limited amount of time. “Deconstructed” versions of dishes are often presented on the show typically because of time restraints. It was very fitting for my brain to wander to the show concept when a rather rigid time limit was presented to me.

I think the key to this dish is the well shredded cabbage. It cooked faster than larger pieces or fully rolled cabbage rolls. Also, the small cabbage pieces helped soak up all the wonderful flavor of the fresh garden herbs I harvested before they went to seed, as well as the joyful combination of beef and tomatoes in the alternating layers. I ate too much because it was so good, Big D already asked when it will be made again, and Little B’s plate was empty when she asked for more. I hope you enjoy it too!

Deconstructed Cabbage Rolls

1 small head cabbage, shredded
1 medium carrot
1 small yellow onion
5 cloves garlic
3 Tbsp extra virgin olive oil
20 fresh basil leaves
1/3 cup fresh oregano leaves
1/2 cup fresh thyme leaves
1 cup fresh parsley sprigs
2 pounds ground beef
1 14.5 ounce can diced tomatoes
1 8 ounce can tomato sauce
Sea salt and ground black pepper to taste
1 tsp ground nutmeg
1 cup grated parmesan/asiago/romano cheese
Sour cream (optional for serving)

Chop onion, carrot and garlic into small pieces. Roll the basil, oregano, thyme and parsley leaves into a small roll. With a sharp knife slice the herb roll. Cross chop the herbs again until the oils are released. In a large iron skillet over medium high heat add the olive oil. When the oil is hot add the carrot, onion and garlic. Cook for about two minutes, until the onions begin to turn transparent and brown. Add the chopped herbs and stir, cooking for another two to three minutes.

Clear the vegetable mixture from the center of the skillet. Add the ground beef and break it up, folding in the vegetables as the beef pieces get smaller. When the meat is broken up into small pieces and beginning to brown add the diced tomatoes and tomato sauce. Stir and turn temperature under the skillet to high. Let bubble and cook, stirring every few minutes, until the liquid reduces by half, about five to eight minutes. Turn heat down to medium and simmer for another five minutes. Salt and pepper generously to taste.

Preheat oven to 350 degrees.

In a 9×13 baking dish place half of the shredded cabbage into an even layer. Sprinkle with salt, pepper and 1/2 tsp of ground nutmeg. Add a layer of the meat mixture, making sure half of it is left for another layer. Add a second and final layer of cabbage, again sprinkling with salt, pepper and the rest of the nutmeg. Add the second and final layer of meet, covering all the cabbage.

Sprinkle the cheese mixture on top of the meat layer. Place in preheated oven on the top shelf. Bake for 30 minutes. Check the top of the casserole, making sure it is not browning too quickly – if it is, place it on the middle or lower shelf. If is is barely brown or not at all, leave it on the top shelf.

Bake for 30 more minutes. Remove from oven and let sit for 10 minutes before serving.

Posted in baked, beef, cabbage, casserole, cheese, garlic, Irving Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment

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