|FRIED CABBAGE ROLLS
Cabbage Rolls -- the thought alone makes my mouth water. Admitted, the process is messy and labour intense. But worth it!!!
1 to 1-1/2 cups Grains (Brown Rice and a tbsp or two of each Barley & Lentils)
1 sm Onion (finely diced)
1-2 stalks Celery (finely diced)
1/2 sm Green Pepper (finely diced)
3 toes Garlic (minced)
1 sm Carrot (shredded)
1 lb Tomatoes (fresh, skin removed, or canned)
2 tsp Italian Seasoning
1/2 tsp Black Pepper
1-2 envelopes Washington's Broth and Seasoning Mix or Vegetable Cubes
1 Bottle of Beer or 1 can Vegetable Broth (optional, you can use Water or Tomato Juice)
Oil for sauteeing
1 sm Leek (thinly sliced--OPTIONAL)
1-2 Jalapenos (finely diced--OPTIONALl)
2 lg Onions (diced)
1/2 bunch of Celery (thinly sliced)
2 med Carrots (diced)
1 Green Pepper (diced or fine strips)
3-5 toes Garlik (minced)
Cabbage (use up the small middle, shredded)
1-2 Tbsp Picante Sauce
Black Pepper (ad lib)
1 large Head or 2 med heads of white Cabbage
THE STUFFING: Cook Grains in as much liquid as the rice calls for (mash Tomatoes in theirJuice, add other liquid) with first set of Veggies and Spices (50-55 mins); should be pretty dry when done. Then fry up the second set of Veggies, add to grain mixture. After the next step, 'The Boiling', you will have the middle of the cabbage head; chop and fry it, then add this too. Season with Picante Sauce. If it all seems a bit dry, you can add a little Tomato Soup or other liquids (careful, you don't want it slopping).
THE BOILING: In very large pot, prepare cabbage by parboiling for a few mins until the outer leaves come off without tearing--you might have to cut the heavy veins at the bottom a bit so they will come off more easily. As you get more into the middle, you might need to put the head back into boiling water for a few mins to keep softening the leaves. It will take 2 leaves per roll. Put the leaves on kitchen towels to drain. Fry up the finely shredded inner leaves that are too small for rolls to add to the grain mixture; use only from one head if you're using two for its leaves (see Stuffing). Leftovers can be used for Fried Cabbage.
THE BONDAGE SCENE: Take your stuffing, adjust taste with Picante Sauce and Pepper, if needed. Put a generous glob on a smaller leave, wrap as tightly as possibly without tearing the leaf. Wrap second (larger) leaf around, then tie it all up with white thread.
THE RITUAL BURNING: In lg pan (with lid) add generous amount of Oil; when hot, add cabbage rolls, cover, turn down heat, let cook for a few mins until the Cabbage is cooked. Remove lid and brown (very dark!) on both sides.
THE EATING: Potatoes Au Gratin make a wonderful accompaniement. Don't forget to remove the string before eating!
Individually wrapped, they will freeze nicely.
THE FILLING: 1 recipe Stuffing as for Cabbage Rolls above, but OMIT Green Pepper, and don't use Cabbage, either.
about 8 medium to large Green Peppers
1 cup Onion or Mushroom Gravy
2 cans Tomato Soup -- or -- 1 can of Tomato Soup and 1 can of Cream of Celery Soup
1/4 cup Picante Sauce (to taste)
THE PEPPERS: Take out stem, cut a bit around the edge so you can remove the seeds and membranes from their insides. Parboil them for 10 mins, drain upside down on dish- or paper towels until cool.
THE STUFFING and NUKING: Adjust taste with Black Pepper. Fill your Peppers, place in deep microwaveable casserole dish. For the Sauce, mix everything together, pour over the Peppers, cover (lid or plastic wrap), nuke 12-14 mins. Remove from microwave, spoon some of the Sauce over the top, use your judgement to return to nuke a few more minutes. Again, I love them accompanied by Potatoes Au Gratin, but Mashed Potatoes are nice, too.
FREEZING: Cut in half, put in freezer-save dish and spoon some Sauce over the top. You can also add some Potatoes and have a ready-made lunch or dinner. Not too bad with just some hearty Bread on the side, either.
Start with a thick Barley Soup (click HERE for recipe). Take a small head of cabbage, cut into 8 chunks and simmer this in the soup until done. Alternately, the cabbage can be shredded (makes it more suitable for freezing the leftovers). I recommend using at least a cup (or more) of Marinara Sauce in this, or add an envelope of your favourite Spagetti Sauce to the soup. This is excellent with lots of crusty French or Italian bread for dipping.
|Unless otherwise noted,
all recipes copyright
|For a panful of this, take
2 large-ish Onions (thinly sliced)
1 Jalopeno (cut into fine strips, optional)
1 bunch Spring Onions (sliced diagonally)
1/2 Red Pepper (sliced)
1/2 Green Pepper (sliced)
handful of Broccoli tops (optional)
handful of Snowpeas
1 med Carrot (julienned or thinly sliced)
1 pck Button Mushrooms (sliced)
3-4 cloves Garlic (minced)
1 env. Hot & Spicy Szechwan Stir Fry Sauce Mix
1 cup Water (or Vegetable Broth)
ad lib: Bottled Hot Szechwan Stir Fry Sauce
1 tbsp Oleo
(great over Baked Potatoes or Rice)
This is something can can be made very quickly in just one portion, or a panful to freeze in portions for later use. Great way to use up leftover vegetables (add already-cooked veggies at the end).
|Heat EVOO, add all Veggies EXCEPT Mushrooms and Garlic, stir fry until they're almost done the way you like them, add Garlic, stir in a bit of Sesame Oil, saute for another couple of minutes. Then push everything aside, melt the Oleo, add Mushrooms and stir-fry them in the Oleo. When they've absorbed all the Oil and begin to brown, incorporate into the rest of the Veggies. Whisk the Sauce Mix into Water (or Vegetable Broth), pour over everything, stir, then add as much of the bottled Sauce as you want. After about a minute of cooking everthing with the Sauce, it is done! This is my favourite thing to pour over a baked potato -- yummy!!! Though someday I might actually try it over rice.
NOTE: Experiment with different veggies, shredded Zucchini, bits of Cauliflower. Add small cubes or strips of Tofu.
TO FREEZE: I usually freeze this in (about) 10-oz portions.
THE SHORT FORM: For a quick supper, set a potato to bake in your nuker. Then just take a handful of Mushrooms, an Onion, slice them, stir fry them, add a toe of Garlic (minced), then pour on the bottled Sauce (perhaps a bit of water). Presto!
|SOUTH -- SOUPS -- SANDWICHES --- PASTA -- MAIN DISHES -- INDIAN INSPIRED -- MISCELLANEOUS -- VEGETABLES -- CAKES -- COOKIES
THE FULL ENGLISH BREAKFAST -- VEGETARIAN STYLE
(and other breakfast ideas)
QUICK LUNCH or SUPPER (it's all about Potatoes)
WHAT TO DO: WITH VEGGIES LEFT AFTER COOKING,
OR WHEN FRIENDLY GARDENERS SHARE THEIR SUMMER BOUNTY
RECYCLING TIPS CRAFTY HOUSEHOLD HINTS
|RED BEANS AND RICE|
|1 lb dry Kidney Beans
2 cans or 1 carton Vegetable Broth
4-5 cloves Garlic (depending on size)
1 very large Onion
4-5 stalks Celery
1 large Green Pepper
3 Bay Leaves
2 tsp Thyme
1 tsp Oregano
1 good-sized Jalopeno (or more depending on your heat tolerance)
1 tbsp Tabasco Sauce (again, use more or less depending on your taste buds)
2 tsp Liquid Smoke
1 or 2 Vegetable Bullion Cubes (depending on your taste for Salt)
1/2 tsp Black Pepper
|Soak Beans overnight. Drain, rinse, put in lg non-stick pot with the Veg Broth and enough Water to stand maybe an inch or so above the beans. Bring to a simmer.
Add your finely-chopped veggies to the pot as well as the spices (except for the Black Pepper). Keep simmering until the Beans turn to mush and the liquid has pretty much cooked down. May have to add more if it gets too dry. If your Beans won't mush properly (Beans can be a bitch that way), use an immersion blender or remove a bunch of them with a slotted spoon, mash their hard little selves and add back to the pot. Add Black Pepper last so it doesn't turn bitter during the long cooking process (about an hour and a half or so).
It's probably sacrilege and I may never be allowed to show my face in the South again, but I really prefer brown rice to the white stuff.