I cannot resist the crunch of a ripe hard juicy apple, it is so satisfying. Apples pair well with just about anything, my favorite a cube of cheddar cheese, mmm tasty. Oatmeal Apple Scones and Chicken Apple Chili are among my favorite uses for apples. […]
Month: October 2009
When our oldest was born I had no clue what Helicopter, Attachment, Authoritarian, Permissive, Glider, Conscience or Hyper parenting were. All I knew was I loved holding and kissing my little one every moment. I did have an idea of how I wanted to raise […]
A friend of ours from the Ukraine came to visit not long after we settled in California. As a treat he made dinner that night cooking up cabbage rolls (Holubtsi) among other delectables. Stephen is not so much into trying new things. You could call him a simpleton of sorts. But what he despises more than anything are condiments. So you can imagine what must have gone through his head when our friend placed platter after platter of strange cuisine covered with mayonnaise and ketchup.
I love cabbage rolls but unfortunately I am the only who will eat them since the great mayonnaise feast fiasco. Hence cabbage and meatballs were created. Now, I know a lot of people despise cabbage because either they have been turned off by the look of it or they have tried it and it was gross. I agree. The recipes I have tried in the past use far too much oil or butter resulting in slimy oily cabbage. Cabbage needs to be seasoned well with salt and pepper and a smidgen of oil or butter; just enough to keep it from sticking to the pan while sauteing.
1/2 pound extra lean ground beef
1/2 pound lean ground pork
1 1/2 pounds lean ground turkey
2 tbsp garlic powder
2 tbsp onion powder
2 tsp salt
1/2 tsp pepper
2 1/2 tsp paprika
1/2 cup matzoh meal
In a bowl combine the beef, pork, turkey, seasonings, matzoh meal and eggs. Mix lightly until combined. Shape into balls according to desired size.
Brown meatballs in a skillet then transfer to a 350 degree oven to finish cooking about 20 minutes, turning occasionally. Serve with cooked cabbage.
OR add meatballs to the pan with the cabbage cover and cook until no longer pink about 15 minutes.
-Larger meatballs take longer to cook.
-Do not compact the center of the meatballs. They take longer to cook. Instead softly gather the meat together and lightly roll into a ball.
1 tbsp butter or olive oil
1 small cabbage, shredded thickly
1 tsp salt and
1/4 tsp pepper
1/4 cup water or broth
Heat oil in a large skillet, with lid, over medium-high heat. Add cabbage; season with salt and pepper. Saute until cabbage starts to wilt, about 5 minutes. Add the broth and let steam until tender; about 7 minutes.
Family bike night was an integral part of my early childhood. I can’t say when it stopped, most likely when our evenings were filled up with youth group, sports and scouts. I can remember a feeling of closeness to my family as we rode through […]
There are two interesting specifics to note about ice cream or in this case sorbet. The first being even though you are full from dinner there is always still room for sorbet and the second fact is even in the winter when we are chilled from the cold we can still enjoy a bowl of frozen sugary confection. So while it may be chilly in some parts of world this October with the onset of Fall go ahead and enjoy a bite of cranberry apple-cider sorbet as a special treat served up at a party or afternoon snack.
Source: Martha Stewart
Makes 1 quart
2 cups cranberry juice
1 1/2 cups apple cider
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
Transfer sorbet to a food processor; purée until smooth. Transfer to an airtight container; refreeze until ready to serve.
Use sugar-free cranberry juice.
I have this obsession with cilantro sauce ever since I had a Mexican salad with a cilantro pepitas dressing last year. This cilantro sauce is no where near as complicated as the dressing but somehow it still packs fire. For the marinade I do not […]
I love crab cakes and tuna cakes even apple fritters but I have never heard of cauliflower fritters before. Zucchini yes. Cauliflower no. Sadly I was not that thrilled with the results. The fritters were in much need of flavor. So I thought and thought about what was missing and the first thing that came to mind was red pepper. I worked up a spicy dipping sauce I like to use on fried vegetables and was much happier. Yes it defeats the purpose of “only 5 ingredients” but I do not believe in compromising on flavor. I think some kind of mustard sauce or salsa would be a nice compliment too.
Source: Rachael Ray
1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped
1/2 cup flour
1 large egg, beaten
One 10-ounce bag salad greens
2 tablespoons fresh lemon juice
Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. Serve with the salad greens tossed in olive oil and the lemon juice.
-1 shallot, 1/4 cup chopped parsley, 1/2 cup mozzarella and Parmesan cheeses.
-Green Onions, corn, peas and 1/2 cup cheddar.
-1-2 tablespoons Cajun seasoning.
-Use Balsamic Vinegar in the place of lemon juice.
Spicy Dipping Sauce:
1/4 cup light mayonnaise
1/4 cup ketchup
1/8 tsp cayenne pepper
1 tsp onion powder
1/8 tsp pepper
1/8 tsp salt
Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.