Thursday, January 29, 2009
Stuffed Cabbage Soup Recipe
I make a soup like this "by-guess-and-by-golly." If I used a recipe for it, I'd use this one. Mmmmm, Yummy! If you follow the link, you'll find some more really yummy recipes, too.
Stuffed Cabbage Soup
SND Note: The quantity of chicken stock is dependent on the size of the head of cabbage. Remember, the soup is served over rice, which will soak up the soup. If you want a traditional soup consistency, add more stock.
Ingredients:
2 tablespoons olive oil
1.5 lb ground beef, ground turkey or ground pork
1 teaspoon black pepper
3 1/2 teaspoons kosher salt
5 cloves of garlic, chopped
1 large onion, chopped
2 teaspoons fresh thyme or 1 teaspoon dried thyme
3 tablespoons fresh Italian parsley
2 teaspoons paprika
6-7 cups low-sodium chicken stock
1 can (14.5 ounces) diced tomatoes
1 head of cabbage, cored and coarsely shredded
4-6 cups of steamed rice
Directions:
1) In a large stock pot, heat olive oil over medium-high heat. Add ground meat, break into small pieces and partially brown for 2-3 minutes. Drain excess fat, if necessary. Add 1 teaspoon of black pepper, 1/2 teaspoon of kosher salt, garlic and onions and sauté for 4-5 minutes, until onions are soft.
2) Add thyme, parsley and paprika to ground meat and cook for 30 seconds. Add 6 cups chicken stock, tomatoes and 3 teaspoons (1 tablespoon) of salt. Bring to boil. Reduce heat, add cabbage, cover pot and simmer for 10 minutes, or until cabbage is desired tenderness. Add additional chicken stock if necessary and adjust seasonings to taste. Serve over rice.
Makes 8 servings
Stuffed Cabbage Soup
SND Note: The quantity of chicken stock is dependent on the size of the head of cabbage. Remember, the soup is served over rice, which will soak up the soup. If you want a traditional soup consistency, add more stock.
Ingredients:
2 tablespoons olive oil
1.5 lb ground beef, ground turkey or ground pork
1 teaspoon black pepper
3 1/2 teaspoons kosher salt
5 cloves of garlic, chopped
1 large onion, chopped
2 teaspoons fresh thyme or 1 teaspoon dried thyme
3 tablespoons fresh Italian parsley
2 teaspoons paprika
6-7 cups low-sodium chicken stock
1 can (14.5 ounces) diced tomatoes
1 head of cabbage, cored and coarsely shredded
4-6 cups of steamed rice
Directions:
1) In a large stock pot, heat olive oil over medium-high heat. Add ground meat, break into small pieces and partially brown for 2-3 minutes. Drain excess fat, if necessary. Add 1 teaspoon of black pepper, 1/2 teaspoon of kosher salt, garlic and onions and sauté for 4-5 minutes, until onions are soft.
2) Add thyme, parsley and paprika to ground meat and cook for 30 seconds. Add 6 cups chicken stock, tomatoes and 3 teaspoons (1 tablespoon) of salt. Bring to boil. Reduce heat, add cabbage, cover pot and simmer for 10 minutes, or until cabbage is desired tenderness. Add additional chicken stock if necessary and adjust seasonings to taste. Serve over rice.
Makes 8 servings
Monday, January 26, 2009
Menu Plan Monday - 1/26-2/1 2009
I am trying my hardest to get more organized. Being pretty much a "wing-it" type person, I have always had a pantry full of food. Being a frugal person, I've always purchased on-sale/generic/bulk products. Then I get them home and "wing-it!" O.K. so we live in a VERY small house. We don't have unlimited pantry space. And my pantry is overtaking the kitchen! So... I'm gonna give it a try, hoping beyond all hope that this works for us.
I am participating in Menu Plan Monday at:
Menu Plan Monday (1/26-2/1 2009)
We got a lot of carrots at the last WSU Cooking Class, so you’ll see them being used a lot. Thank goodness most of us like carrots. Baby Princess... not so much!
Monday
Breakfast - Toast, Bananas, Milk (coffee for me!)
Lunch - Tuna/Egg Sandwiches, Raw Carrots,
Dinner - Crock pot Scalloped Potatoes & Smoked Sausage, Green Beans, Home Canned Cherries
Tuesday (We go to WSU Cooking Class today, so we’ll see what we come home with!)
Breakfast - Oatmeal, Crock pot Applesauce, Milk (coffee for me!)
Lunch - Toasted Cheese Sandwiches, Cream of Tomato Soup, Raw Carrots, Apples
Dinner- Crock pot Spaghetti, Oven Roasted Root Veggies
Wednesday
Breakfast - Snickerdoodle Muffins from freezer, Bananas, Milk (coffee for me!)
Lunch - PB&J Sandwiches, Raw Carrots
Dinner- Calico Beans - Crock pot, cornbread
Thursday
Breakfast - Malt-O-Meal, Toast, Bananas, Milk
Lunch - Cheese & Crackers, Homemade Chicken Noodle Soup
Dinner - Ho-Bo’s, Buttery Bread Machine Rolls
Friday
Breakfast - Mom is Great! She Give Us Breakfast Cake w/dried Blueberries in it,
Lunch - Fried Cabbage, Sliced Canned Ham, Raw Carrots, Bread
Dinner- Homemade Pizza (Hawaiian and “Meat Lovers”)
Saturday
Breakfast - Pancakes, Homemade Maple/Vanilla/Cinnamon Syrup,
Lunch - Garbanzo, Tomato and Pesto Salad, Bread or Crackers
Dinner- Lentil Stew in the Crock pot, Easy Biscuit Muffins
Sunday
Breakfast - Cinnamon Toast, Bananas, Milk (coffee for me!)
Lunch - Leftovers
Dinner- Leftovers
Scalloped Potatoes with Smoked Sausage (Slow Cooker)
Scalloped Potatoes with Smoked Sausage (Slow Cooker)
16 ounces rope Smoked Sausage, sliced
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
paprika -- optional
Layer half of the smoked sausage, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired.
Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Yield: 6-8 servings
16 ounces rope Smoked Sausage, sliced
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
paprika -- optional
Layer half of the smoked sausage, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired.
Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Yield: 6-8 servings
Fried Cabbage - Another TNT
Fried Cabbage
The simplest ingredients, and the tastiest dish!
1-2 heads Cabbage, shredded
1-2 TBS. Butter (depends on how much cabbage)
1 onion (OR dried onions)
1-2 Tsp. Garlic Powder (OR fresh crushed garlic)
Salt and Pepper
Put all ingredients into a large skillet, on medium high heat. Stir-fry to hot crisp, cooked stage. Put heaping helpings onto each kids plate. Watch them eat it up and ask for more. (At least that’s what happens in my house, and I’m not kidding!)
The simplest ingredients, and the tastiest dish!
1-2 heads Cabbage, shredded
1-2 TBS. Butter (depends on how much cabbage)
1 onion (OR dried onions)
1-2 Tsp. Garlic Powder (OR fresh crushed garlic)
Salt and Pepper
Put all ingredients into a large skillet, on medium high heat. Stir-fry to hot crisp, cooked stage. Put heaping helpings onto each kids plate. Watch them eat it up and ask for more. (At least that’s what happens in my house, and I’m not kidding!)
Easy Biscuit Muffins
This is one of my "Tried and True" Recipes.
Easy Biscuit Muffins
3 cup self-rising flour
6 tablespoons mayonnaise
1-1/2 cups milk
In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into greased muffin cups. Bake at 425° for 14-16 minutes or until lightly browned.
Yield: 12 biscuits
Note: No Self-Rising Flour?
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour.
Easy Biscuit Muffins
3 cup self-rising flour
6 tablespoons mayonnaise
1-1/2 cups milk
In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into greased muffin cups. Bake at 425° for 14-16 minutes or until lightly browned.
Yield: 12 biscuits
Note: No Self-Rising Flour?
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour.
Monday, January 12, 2009
Tuesday, January 6, 2009
Supercook.com
Guess what! It's snowing (again) outside! Isn't that amazing? I am not truly finding any amusement in it anymore, so I'm resorting to sarcasm. The forecast is for this to turn to rain, which puts us in a flood warning, and then it's supposed to get colder, which will freeze everything and we'll get to go ice-skating in our 1/2 ton vehicles. Whoopee! I think I'm staying home some more.
So on that frame of mind, I thought I'd share the following with you, because I'm inspired to use up our pantry items, before I buy some more to last us through the next several weeks.
From off their website: "Supercook is a new recipe search engine that finds recipes you can make with the ingredients you have at home. To begin, simply start adding ingredients you have. The more ingredients you add, the better the results will be."
I hope there is sunshine wherever you are.
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