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Beef Cabbage and Tomato Layers

February 6, 2010 By The Recipe Mom Leave a Comment
cabbage

cabbageWhat You Need:

1/2 C of pearl barley, rinsed and drained well
1 C of water
1/2 t of salt
1/4 t of pepper
8 intact large green cabbage leaves, divided
2 (14 oz.) cans of diced tomatoes
1 T of lemon juice
2 T light brown sugar
2 eggs, lightly beaten
1 onion, chopped
2 carrots, grated
1 1/2 lb. ground beef
1 t of parsley flakes
2 garlic cloves, minced
1/2 C of raisins

How to Make It:

Allow the oven to preheat to 450 degrees.
Generously spray the inside and lid of a cast iron Dutch oven with cooking spray.
Pour the barley into the prepared pan.
Pour the water over the barley in the pan and sprinkle in the salt and pepper.
Arrange a single layer of cabbage over the barley.
Drain the tomato juice into a small bowl.
Add the lemon juice and whisk to combine.
Whisk in the brown sugar until dissolved.
Place the eggs, onion, carrot, beef, parsley and garlic into a separate mixing bowl
Mix the ingredients together well.
Fold the tomatoes into the meat mixture until well combined.
Drop half of the meat mixture in an even layer over the cabbage leaves.
Pour half of the tomato juice mixture over the top.
Sprinkle with the raisins.
Layer more cabbage leaves over the top in a single layer.
Evenly spread the remaining meat mixture over the cabbage leaves.
Layer any remaining cabbage leaves over the meat.
Pour the remaining tomato juice mixture over the cabbage leaves.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 350; Fat 8g; Carbohydrates 55g; Cholesterol 144 mg; Sodium 525 mg; Protein 20g; Fiber 7g

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

All in One Turkey Supper

January 12, 2010 By The Recipe Mom Leave a Comment
turkey

turkeyWhat You Need:

1 lb. boneless turkey breast
1/4 t of salt
2/3 C of frozen cranberries
2/3 C of orange marmalade
1 t of lemon juice
1/8 t of pepper
1/2 C of walnuts
1/2 C of turkey broth
2 C of pearl onions
1 large sweet potato cut in 1/4 inch slices
3 C of frozen cut green beans
1 t of dried sage

How to Make It:

Spray the inside and the lid of a cast iron Dutch oven with a non stick cooking spray.
Allow the oven to preheat to 450 degrees.
Lay the turkey into the bottom of the prepared pan.
Sprinkle the salt evenly over the top of the turkey.
Put the cranberries into the blender or food processor.
Blend until the cranberries are broken into small chunks.
Place the marmalade, lemon juice and the pepper in with the cranberries.
Pulse a couple of times to mix the ingredients together well.
Put the walnuts and broth in and blend until the walnuts are chopped into bite size pieces.
Pour half of the cranberry mixture over the top of the turkey.
Spread the onions over the top of the turkey.
Place the sweet potato slices evenly over the onions.
Add the remaining cranberry mixture.
Scatter the green beans over the potato slices and sprinkle the sage evenly over the top.
Place the lid on the pan and bake for 35 minutes or until the turkey is cooked through.
Remove the turkey to a platter and cool slightly before slicing.
Serve the sauce over the top of the turkey slices.

Makes 4 servings

This is a great way of including a special meal into our everyday life without spending hours in the kitchen. The cranberries may be dried, fresh or frozen. The turkey and green beans may also be frozen. There is no need to thaw frozen ingredients as it will not change the amount of cooking time but will save you valuable kitchen time. If you’re in a pinch use orange juice with pulp instead of the marmalade.

Preparation Time: approximately 10 minutes
Baking Time: approximately 35 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 494; Fat 15g; Carbohydrates 52g; Cholesterol 79 mg; Sodium 275 mg; Protein 40g;
Fiber 7g

Filed Under: Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Poultry, Recipe Cards Tagged With: , , , , , , , , ,

Christmas Cooking Grocery List

November 19, 2009 By The Recipe Mom Leave a Comment
grocery-list

grocery-listCooking at Christmas is stressful enough without the hassle of forgetting something from the store. Every cook has been through it at least once and it makes for extra stress and bedlam. This grocery list will help with making sure you don’t have to experience that again.

Each holiday, most of us prepare the same things. There are favorite family dishes that we prepare year after year. That goes for desserts as well. Yet with the stress during the holiday it’s easy to forget. Be sure that the kitchen cupboards are stocked with the items you use the most.

The short list for your pantry or cupboard should include:

• Flour
• Baking soda
• Baking powder
• Dry yeast
• White, brown and powdered sugar
• Chocolate squares, chips and cocoa powder
• An assortment of chopped nuts
• Spices such as cinnamon, nutmeg, salt and pepper
• Honey
• Cooking oil and shortening
• Vinegar
• Beef, chicken or vegetable broth
• Dried fruits
• Assorted vegetables such as onions, garlic and potatoes
• Rice
• Dried pasta

You may find you need other items on this list depending on your tastes, likes and dislikes.

Stock the fridge with the following items:

• Milk
• Butter and/or margarine
• Sour cream
• Eggs
• Lemon juice
• Half and half

This list is also short and can be expanded upon according to your own personal needs.

There are also essentials that need to be stored in the freezer:

• Fruits
• Vegetables
• Pie crusts
• Juice concentrates
• Whipped topping
• Ice cubes

There are many staples necessary when it comes to Christmas cooking. Make your list and check it twice to be sure you don’t have to make that dreaded run to the store at the last minute.

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Nutritious Berry Blitz

September 6, 2009 By The Recipe Mom Leave a Comment
berry-smoothie

berry-smoothieIngredients:

1 1/2 C fresh or frozen blueberries
2 C of vanilla yogurt
1/2 large banana
2 T honey

How to Cook It:

Place the blueberries and yogurt into the blender.
Cut the banana in chunks and add to the blender.
Puree until the mixture becomes smooth and creamy.
Add the honey and blend just long enough for the honey to mix in.

Frozen blueberries are just as nutritious as fresh blueberries. You may use fresh blueberries instead of frozen ones if you prefer. Adjust the honey to your taste or use lemon juice if you prefer a little bite.

Filed Under: Breakfast Foods, Drinks and Smoothies, Kid Friendly, Recipes Tagged With: , , , , , , , , , ,

Cranberry Orange Arugula

March 10, 2009 By The Recipe Mom Leave a Comment

What You Need:

2 C frozen cranberries, thawed
4 oranges
2 stalks celery, sliced thin
1 small red onion, chopped
1/4 C sugar
2 T lemon juice
1 t fresh ginger, grated
1 (5 oz.) pkg. baby arugula
1/4 C fresh mint leaves, chopped
2 T walnut oil

How to Make It:

Coarsely chop the cranberries either by hand or in a blender.
Place them in a mixing bowl.
Peel the oranges and cut into section over the bowl so the juice flows in with cranberries.
Place the orange sections in the mixing bowl.
Add the celery and onion and toss the ingredients to combine.
Sprinkle the sugar into the mixing bowl.
Pour the lemon juice over the sugar and gently mix both into the mixture.
Add the ginger and mix to incorporate.
Cover the bowl and refrigerate for 1 hour until chilled through.
Place the arugula into a salad bowl.
Add the mint and walnut oil.
Toss to coat the arugula well.
Top the arugula with the cranberry orange mixture just before serving.

Serves: 8

Arugula is a leaf vegetable that closely resembles lettuce. It has a rich peppery taste and is mostly used in salad. Arugula can be cooked and used with pasta or meats in many dishes. It can be found in the salad green section of many grocery stores.

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Filed Under: Soups and Salads Tagged With: , , , , ,

Stand Up Pear Salad

February 12, 2009 By The Recipe Mom Leave a Comment
Though the pears pictured do not have a textur...
Image via Wikipedia

What You Need:

4 large pears
2 C watercress
2 T pecan halves, toasted
1/2 C blue cheese, crumbled
1 C raspberry vinaigrette dressing
2 T lemon juice

How to Make It:

From the bottom of the pears remove the cores keeping the pears with the stems intact.
Place the watercress into a mixing bowl.
Add the pecans and blue cheese.
Pour the vinaigrette into the mixture and toss to coat.
Slice the pears into 4 horizontal pieces.
Brush the cut side of each piece with the lemon juice.
Place the bottom piece of each pear onto a serving plate or salad bowl.
Place 1/4 of the salad mixture over the bottom slices.
Place the next slice of pear on top of that.
Then add more of the salad mixture.
Continue in this manner with each pear finishing with the stemmed top on each one.

Serves: 4

Use your favorite vinaigrette dressing in this recipe. Honey can also be drizzled over each pear after it has been assembled.

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Citrus and Wine Roasted Turkey

December 29, 2008 By The Recipe Mom Leave a Comment

What You Need:

1 (15 lb.) whole turkey, thawed
2 celery stalks, cut into quarters
1 yellow onion, cut into quarters
1 C rosé wine, divided
1/2 C unsalted butter, melted and divided
1/4 C orange juice
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. onion powder

How to Make It:

Clean the turkey by removing the giblets and rinsing the turkey with cold water being sure to dry the turkey well with paper towel.
Place the turkey, breast up, on a V shaped rack in a shallow roasting pan.
Place the celery and onion into the cavity of the turkey.
Add 1/2 C of the wine to the cavity.
Tie the legs closed with twine and pin back the wings.
Brush the outside of the turkey with 1/4 C of the melted butter.
Bring the oven temperature up to 325 degrees F.
Place in the oven uncovered and allow the turkey to roast 1 hour.
Place the remaining melted butter into a mixing bowl.
Add the orange juice, lemon juice and remaining wine.
Stir well to incorporate the flavors together.
Add the salt, paprika and onion powder to the mixture and stir together well.
After 1 hour baste the turkey with the melted butter mixture and continue basting every 30 minutes for 2 hours and 30 minutes or until the turkey reaches an internal temperature of 180 degrees.
Allow the turkey to rest for 45 minutes before carving.

Serves 15

When using vegetables such as celery and onion in the cavity of the turkey it is best to discard them when the turkey is done. The vegetables become mushy and the taste is very bland when used in this way.

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