Potato Filled Cabbage Rolls
Ingredients
Cabbage
8 large savoy cabbage leaves
1 carrot shredded
½ cup water
Potato Filling:
4 cups plain mashed potatoes
1 onion finely chopped
2 eggs
4 tablespoon butter melted
1 teaspoons salt
Directions
I like to remove the large cabbage leaves, put them in a zip; ock freezer bag, and place the package in the freezer until you are ready to make the cabbage rolls. Defrost the leaves overnight in the refrigerator. Place on kitchen towels.
Or
Remove the core from the cabbage head, Add the cabbage to a pot of boiling water, core down, and cook for 10 minutes. Carefully remove the number of leaves you want for the stuffed cabbage. Place them on a kitchen towel. Reserve the remaining cabbage for another dish.
Combine the potatoes with the eggs, onion, salt, and melted butter and set aside.
To stuff the cabbage leaves:
Remove the top of the stem with kitchen scissors. Place ½ cup of the filling onto the bottom part and roll folding in the sides.
Place the rolls in a greased baking dish just large enough to fit the rolls. Pour ½ cup water into the dish.
Sprinkle the shredded carrot over the cabbage rolls. Bake in a preheated 350-degree oven for 2 hours. 4 servings
Serve with
Pork Chop Piccata
Ingredients
4 thin pork chops
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons Capers, drained
1 lemon, juiced
2 tablespoons finely chopped parsley
Directions
Season the pork with salt and pepper. Place the flour in a wide dish and coat the pork chops.
In a skillet, melt the butter on medium. Add the pork and cook for 5 min. per side, until browned.
Add the lemon juice and capers to the skillet. Being to a boil. Remove from the heat. Garnish with parsley and serve. 4 s34vings
Hoisin Chicken in Lettuce Leaves
Makes 4 servings
Ingredients
2 tablespoons peanut oil oil
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon grated garlic
2 scallions, chopped
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/4-inch pieces
4 -oz sliced water chestnuts, rinsed and coarsely chopped
1/3 cup bottled hoisin sauce
1/2 cup chopped mushrooms
12 large red- or green-leaf lettuce leaves
Directions
Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, garlic, and scallions and stir-fry for 45 seconds.
Add chicken and mushrooms and stir-fry until just cooked through about 2 minutes. Add water chestnuts and sauce. Stir-fry until heated for about 1 minute.
Transfer to a bowl.
Have guests serve themselves by spooning the chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.
Pork Fried Rice
Yield: 4 servings (serving size: about 2 cups)
Ingredients
1 teaspoon sesame oil
1 large egg
2 tablespoons peanut oil or olive oil, divided
1 tablespoon Chinese chili sauce
1 boneless pork loin chop, one-inch thick, cooked, and cut into 1/4-inch pieces
1/2 cup chopped celery
1/2 cup chopped green onions
3 cups cooked, chilled long-grain rice
4 oz diced water chestnuts, rinsed and drained
Sauce
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
2 tablespoons Chinese wine {shaosing}
3 tablespoons lower-sodium soy sauce
2 tablespoons oyster sauce
Directions
Heat 1 teaspoon sesame oil in a skillet and add the egg. Scramble the egg and remove to a small bowl/
Combine the chili sauce with the cubed pork.
Combine the sauce ingredients in a small bowl.
Heat a large skillet over medium-high heat. Add 1 tablespoon peanut oil to a pan, swirling to coat. Add pork, celery, and scallions to the pan, and sauté for 2 minutes. Remove to a bowl.
Add the remaining 1 tablespoon peanut oil to the skillet and add the rice, stirring well to coat the rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Add the sauce and stir-fry for one minute. Add the pork mixture, water chestnuts, and egg. Stir-fry until all the ingredients are combined and hot.
Serve with the Lettuce wraps.
2 servings
Ingredients
2 flounder fillets (1 pound total)
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan cheese
½ cup Italian flavored bread crumbs
2 tablespoons extra-virgin olive oil
1 cup Marinara Sauce
½ cup shredded mozzarella cheese
Directions
Preheat the oven to 425°F.
In a baking dish large enough to just fit the flounder spread the marinara sauce over the button of the dish. Place the fish in the dish and season the fish fillets with salt and pepper.
Mix the Parmesan with the bread crumbs, and olive oil and sprinkle over the fillets. Press down on the breading to be sure it coats the fish.
Bake for 15 minutes, or until the fish is cooked and the topping is golden.
Top each fillet with ¼ cup shredded mozzarella cheese.
Return to the oven and bake until the sauce is hot and the cheese melts.
Serve With cooked spaghetti and a green vegetable.
Stir-Fried Chili Scallops with Baby Bok Choy
2 servings
Ingredients
8 large fresh sea scallops
2 Tablespoons. chicken broth
1 Tablespoon Chinese chili sauce
2 teaspoons. soy sauce
1/2 teaspoons. cornstarch
2 Tablespoons peanut oil
1 Tablespoon. minced ginger
2 teaspoons minced garlic
1/2 teaspoon salt
One medium head bok choy, trimmed and sliced (about 2 cups)
1 thin carrot, sliced on the bias
3 large crimini mushrooms, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips (about 2 cups)
1/3 cup chopped scallions
Directions
Rinse the scallops under cold water, remove the muscle and any visible bits of shell or grit, and set on paper towels. With more paper towels, pat the scallops dry.
In a small bowl combine the broth, chili sauce, soy sauce, and cornstarch.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 1 Tablespoon of the oil, add the ginger and garlic, then, using a metal spatula, stir-fry for 10 seconds or until the aromatics are fragrant.
Push the aromatics to the sides of the wok. Carefully add the scallops and spread them evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 tsp. of the salt and stir-fry for 30 seconds or until the scallops are opaque but not cooked through.
Transfer the scallops to a plate.
Swirl the remaining 1 Tbs. oil into the wok, add the bok choy, carrot, and bell peppers, sprinkle on the remaining 1/4 tsp. salt, and stir-fry 1 minute or until the bok choy just begins to turn bright green. Add the mushrooms and scallions and stir-fry for 30 seconds
Stir the broth mixture, swirl it into the wok, and stir-fry for 1 minute.
Return the scallops with any juices that have accumulated to the wok. Cook until the scallops are just cooked. Serve with rice.
Ingredients
10-ounce package fresh cheese and spinach tortellini
2 tablespoons butter
½ onion, diced
2 garlic cloves, finely minced
3/4 cup heavy cream
1 cup grated parmesan cheese (2 ounces)
1/2 teaspoon white pepper (or use black pepper)
8 -9 oz boneless chicken breast, diced
salt to taste
Chopped fresh parsley
Directions
Cook the tortellini according to package directions. Reserve 1/4 cup of cooking water and drain the pasta. Set aside while you make the sauce.
Melt the butter in a medium skillet over medium heat. Add the onion and cook until tender.
Add the garlic and cook for 30 seconds. Add the chicken cubes and cook for 10 minutes until cooked through the center.
Lower the heat and stir in the parmesan cheese, pepper, and cream. Stir until the cheese melts. Add the pasta.
If the sauce is too thick, add the pasta water to thin it out. Season with salt if needed. Add chopped parsley and serve in individual pasta bowls.
Pork Chops With Pizzaiola Sauce
2 servings
Ingredients
2 tablespoons olive oil
2 ½-inch thick center-cut bone-in pork chops
All-purpose flour
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 clove garlic, minced
1 (15-ounce) can diced Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried red pepper flakes, or more to taste
Directions
Sprinkle pork chops with salt and pepper. Dredge in flour and shake off any extra.
Heat the oil in a heavy large skillet over medium heat. Add the pork chops to the skillet and cook until they are brown about 2 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion and bell peppers to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the garlic, tomatoes., and seasonings.
Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
Place 1 pork chop on each plate. Spoon the sauce over the pork chops.
Spaghetti Squash With Garlic, Basil, and Breadcrumbs
Ingredients
1 spaghetti squash, about 3 pounds
4 tablespoons extra virgin olive oil
4 large garlic cloves, green shoots removed, minced
4 tablespoons breadcrumbs
4 tablespoons finely chopped flat-leaf basil
Freshly ground pepper to taste
Freshly grated Parmesan
Directions
Preheat the oven to 375 degrees F.
Pierce the squash in several places with a sharp knife.
Line a baking dish with foil and place the squash in the dish.
Bake for one hour, until the squash is soft and easy to cut with a knife.
Using the foil, remove the squash from the dish to a cutting board. Allow the squash to cool until you can handle it.
Spray the empty baking dish with olive oil cooking spray,
Cut in half lengthwise, and allow to cool some more. Scoop out the flesh from the squash with a fork into the baking dish.
Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs.
When they begin to sizzle and smell fragrant and the bread crumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper.
Toss together over medium heat until the squash is infused with the garlic and oil and heated for 5 minutes.
Zucchini Spears
Ingredients
1 large zucchini, about 1 lb, cut into ½- inch thick spears
1/2 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
Directions
Preheat the oven to 375 degrees F. Cover a small baking sheet with foil.
Put the spears in a plastic ziplock bag. Add oil and shake
Place cheese in a shallow dish and dip one side of each zucchini into the cheese. Place the spears, uncoated side, down on the covered baking sheet,.
Place in the oven and bake until the zucchini is tender about 15 minutes.
Lentil Vegetable Soup
Serves 6 to 8
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large Yukon gold potato, peeled and diced
3 carrots, peeled and chopped
3 celery stalks, peeled and chopped
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
2 teaspoons Greek seasoning
1 1/2 cups lentils
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 cups chicken broth or vegetable broth
4 cups water, plus more if needed
Directions
Heat a large soup pot over high heat and swirl in the olive oil. Add the vegetables, garlic, and 1 teaspoon of salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add broth, water, and seasoning. Bring to a boil. Reduce the heat to low, add the lentils. Stir well and cover the pan. Cook for 20 to 30 minutes u til the lentils are soft and creamy. Serve hot in soup bowls.
Spinach and Roasted Red Pepper Quiche
Ingredients
1 prepared 9-inch pie crust
1 tablespoon olive oil
½ a large sweet onion, diced
1 red bell pepper, diced
1 cup cooked spinach
1/4 teaspoon dried thyme
3 large eggs
1 cup heavy creak
2 cups shredded gruyere cheese
Directions
Preheat the oven to 375 degrees F.
Heat the oil in a small skillet and saute the onion and pepper until tender and soft/ Stir in the thyme. Set aside to cool.
In a mixing bowl combine the spinach, eggs, and cream.
Spread the pastry on a 9-inch pie plate and crimp the edges.
Spread 1 cup of cheese in the bottom of the crust. Top with the onion and peppers. Pour the egg mixture over the vegetables. Sprinkle with the remaining cheese. Place the pie plate on a baking sheet and bake for 45 minutes.
Steaks Au PoivRE
I SERVED BAKED POTATO AND GREEN BEANS WITH THE STEAK.
Ingredients
2 beef tenderloin steaks, 6 oz each
1 teaspoon coarse kosher salt
1 tablespoon black peppercorn
1 1/2 tablespoons green peppercorns
1 teaspoon olive oil
2 tablespoons unsalted butter, divided
1 small shallot, minced (about 2 tablespoons)
1/4 cup red wine
1 tablespoon heavy cream
Directions
Place the peppercorns in a plastic bag and coarsely crush the peppercorns with a mallet
Pat the filets dry with paper towels. Place the steaks between two pieces of plastic wrap and pound to an even ½- inch thick.
Sprinkle the filets with salt and then press the crushed pepper evenly on both sides. Allow resting at room temperature for 15 minutes.
Heat 1 tablespoon butter and the oil in a medium saute pan over medium-high.. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium-rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
Add 1 tablespoon of butter to the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the wine and stir. Add the cream and stir. Return the steaks to the pan and the pan and coat the steaks in the sauce.
Mahi Mahi
Ingredients
3 ¼-inch slices of red onion from a large onion, cut in half
8 (6ounces) mini sweet bell peppers, seeded and quartered
1 clove garlic, grated
1 teaspoon fajita seasoning or taco seasoning
2 Mahi Mahi fillets about 5 ounces each
¼ cup salsa
Salt and freshly ground pepper to taste
Avocado oil
1 lime
Directions
Preheat the oven to 350 degrees F
Heat one tablespoon of avocado oil in a medium skillet. Add the sliced onions and peppers.
Drizzle a teaspoon of oil in the bottom of a small baking dish.
place the mahi-mahi pieces on top and squeeze the juice of 1 lemon and drizzle with butter, top with sliced lemon, and sprinkle with the parsley and cilantro, cover and bake at 350 for about 30 mins or slightly firm to touch.
Black Bean And Corn Saute
Ingredients
1 1/2 tablespoons olive oil
1/21 a small onion, finely chopped
1 cup cooked with cooking liquid or canned black beans
1/2 teaspoon dried oregano
1/4 cup canned green chiles, cut into 1/4-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
Directions
Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients to the saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish. Serve immediately.
Beef Stroganoff
Serve with a salad.
Ingredients
1 pound beef tenderloin fillet tips
Salt and pepper
3 tablespoons unsalted butter,
2 tablespoons all-purpose flour
1/2 small onion, sliced
4 oz sliced mushrooms
2 cups beef broth
1 teaspoon prepared Dijon mustard
1/2 cup sour cream
5-6 oz egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Directions
Cook the noodles, drain, and reserve.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook for 5 minutes or until mushrooms are tender.
Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.
