Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: cabbage

Oven Baked Corned Beef Brisket

Servings 4 -6 servings

Ingredients

2-3 lb corned beef brisket
4 teaspoons Grey Poupon Dijon mustard
4 teaspoons brown sugar or brown sugar substitute
1 large onion quartered
3 carrots each cut into 3 pieces on the diagonal

Directions

Preheat the oven to 300 degrees F.
Place the brisket, fat layer up, in the middle of aluminum foil big enough to cover the whole brisket.
Spread the whole brisket with Dijon mustard. Then, evenly sprinkle brown sugar over the top and gently pet it on. Pat some onto the sides as well.


Add the onions and carrots to the sides of the brisket.
Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. Place the covered brisket into a rimmed roasting pan.


Bake it for 4-5 hours until very tender. Remove the meat from the foil and let it rest for a few minutes on a cutting board.
Be sure to slice the meat against the grain. Serve with the cooked cabbage, onions and carrots.

Butter Cooked Green Cabbage

Ingredients

4 servings

1 medium head green cabbage
4 tablespoons unsalted butter
Salt and pepper to taste

Directions

Remove 8 large outer leaves from the cabbage head and reserve for stuffing or another recipe. Cut the remaining head in quarters and remove the core from each. Slice the quarters into thin strips.

Melt the butter in a deep frying pan.
Sauté the shredded cabbage on low heat for at least 15 minutes or until the cabbage becomes soft and tender.
Stir often and season with salt and pepper to taste. Serve with the baked corned beef.

Advertisements

Dipping Sauce: To Accompany Wraps

Ingredients

1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon honey
2 teaspoons sesame oil
Pinch of red pepper flakes
Pinch granulated garlic

Directions

Mix together and let sit at room temperature for several hours to allow the flavors to combine.

Homemade Egg Rolls

6 rolls

Ingredients

2 tablespoons toasted sesame oil
1/2 pound ground pork
1 tablespoon fresh grated ginger
1 garlic clove, grated
1 cup finely shredded green cabbage
1/4 cup chopped red bell pepper
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
6 large wonton wrappers or medium low carb tortillas
1 egg, beaten
Vegetable oil

Directions

Place a skillet over medium-high heat. Add the sesame oil, ground pork, grated ginger, and garlic.
Brown the ground pork and break it into small pieces with a wooden spoon. Once the pork is mostly cooked through, stir in the shredded cabbage, bell pepper, green onions, honey, oyster sauce, and soy sauce. Cook until the cabbage has softened, about 5 minutes. Remove from the heat and let cool for 10 minutes.

Lay each wonton or tortilla out on a kitchen towel and scoop 1/6 of the pork filling on one end of each wrap. Brush the edges with egg to seal. Fold the edge of the egg wrap over the filling and fold the sides inward, like a burrito. Roll the wrap, tucking in the edges to fully enclose the filling. Brown on all sides in hot vegetable oil and drain on paper towels. Serve with Chinese mustard or dipping sauce.

Cabbage Pot Stickers

Serves 8

Ingredients

8 outer cabbage leaves from a medium head
1/2 pound lean ground pork
2 green onions, chopped
2 teaspoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger

Directions

Bring a large pot of salted water to a boil. Cut the core off each of the cabbage leaves and add to boiling water. Boil for 5 minutes, until the cabbage is soft and tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.

Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a skillet and cook until the pork is brown. Place ⅛ of the filling on each cabbage leal and fold in the sides and then roll up the cabbage to enclose the filling.

Brush the skillet with vegetable oil and place the cabbage rolls in the pan. Cover the pan and cook the rolls over low heat for 5 minutes. Turn the rolls over, cover and cook for another 5 minutes. Serve with a dipping sauce.

Lettuce Wraps

4 servings

Ingredients:

1 tablespoon peanut oil or vegetable oil
1 pound chicken tenders
2 cloves garlic, minced
1 celery stalk, finely chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha
2 green onions, thinly sliced
Large lettuce leaves

Directions:

Heat the peanut oil in a large skillet over medium-high heat. Add the chicken tenders and cook until browned on both sides, about 5-6 minutes. Remove to a plate to cool. Then cut the tender into small pieces.
Mix together the garlic, celery, green onions, hoisin sauce, soy sauce, sesame oil, rice wine vinegar, ginger and Sriracha in the skillet the chicken was cooked in. Cook 2 minutes and then add the chopped chicken. Cook until hot.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf and roll up.

Asian Broccoli Salad

Side dish for Asian wraps.

2 servings

Ingredients

Half a head of broccoli cut into small florets
1 garlic clove, grated
1 teaspoon sesame oil
¼ cup Teriyaki sauce
Large pinch crushed red pepper flakes

Directions

In a large bowl, stir together the ingredients including the uncooked broccoli florets. Toss to combine.
Let sit for several hours at room temperature. Toss again before serving.


Mushroom Pork Chops

Servings: 2

Ingredients

2 (1 lb) boneless pork chops (each 1 inch thick) fat removed
3 tablespoons butter, divided
8 oz sliced mushrooms
1 small-medium onion, diced
1 clove garlic, minced
1/4 cup dry white wine
1/4 cup unsalted chicken broth
1/2 cup heavy cream
1 tablespoon sliced sage leaves
1 tablespoon fresh thyme leaves, chopped
Salt and pepper to taste

Directions

Cut the pork into 4 cutlets and pound to a 1/4 inch thickness. Remove the pork chops from the refrigerator 30 minutes before cooking.

Sprinkle the chops with salt and pepper.
Heat a medium skillet and when hot, add 1 tablespoon butter. After the butter melts add the pork and cook for 2 minutes per side. Remove the pork chops to a plate and tent with foil.


Add the remaining butter, onion, garlic, and mushrooms and stir to coat. Cook until the onions are tender and the mushrooms have released their liquid. Add the wine and cook until mostly evaporated. Add the chicken broth, sage, and thyme and let simmer for a few minutes. Add the heavy cream and cook until the sauce thickens. Place the pork chops in the sauce to heat. Serve over sautéed cabbage.

Sautéed Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
2 tablespoons butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and cook for one minute. Add the shredded cabbage and stir.
Lower the heat and continue cooking until the cabbage is silky soft.., about 20 minutes. Stir often. Season with salt and pepper.

Green Beans with Shallots

Ingredients

1 lb green beans, ends trimmed and cut in half
Salt
1 large shallot or 2 small, sliced into thin rings
Black pepper
2 tablespoons olive oil

Directions

Cover beans with water and add a 1/2 teaspoon salt. Bring to a boil, lower heat and cook for about 4 minutes. Drain in a colander.
To the empty pan add the olive oil and the shallots. Cook until tender and soft. Return drained beans to the pan and add a sprinkle of black pepper. Cook for a minute or two to reheat the beans.


Baked Chicken In Wine Sauce

2 servings

Ingredients

2 large skin on, bone-in chicken breast halves
Salt and pepper to taste
2 tablespoons butter, divided
1 shallot, minced
4 oz white or crimini mushrooms, sliced
1/4 teaspoon dried thyme, plus extra for the roasted chisken
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon flour, cornstarch or arrowroot
Chopped chives to garnish

Directions

Preheat the oven to 375 degrees F.
In a medium skillet heat 1 tablespoon butter until melted, then add the chicken, skin-side down. Brown on each side until golden, about three minutes per side, then remove to a greased baking dish just large enough to fit the chicken. Sprinkle each breast with salt, pepper and dried thyme. Place the baking dish in the oven and roast the chicken for 40-45 minutes or until a meat thermometer reads 160 degrees F.

When the chicken is almost done, add the remaining butter to the skillet and heat until melted. Add the shallots; sauté until starting to soften, about 2 minutes. Add the mushrooms and sauté until they start to release their liquid, about 4 minutes, stirring often. Stir in the thyme and white wine. Cook for a minute or two.

Combine the broth and cream in a large measuring cup. Whisk in the flour. Pour the mixture into the skillet and bring to a boil. Lower the heat and simmer until thickened. Add the baked chicken breasts, skin side down, and simmer in the sauce for about 5 minutes.
Turn the chicken over and sprinkle with chopped chives. Serve immediately.

Sautéed Savoy Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
1 medium onion, diced
2 oz. butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and onion. Cook until the onion is soft. Add the shredded cabbage.
Sauté the cabbage on medium heat for 15 minutes.
Lower the heat and continue cooking until the cabbage is silky soft.. Stir regularly. Season with salt and pepper to taste.

Roasted Zucchini Rounds

2 servings

Ingredients

1 large zucchini, cut into 1/4-inch rounds
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste
Olive oil
2 tablespoons freshly grated Parmesan cheese

Directions

Preheat the oven to 375° F. Place zucchini slices in an oiled shallow baking pan in one layer.

Brush each round with olive oil. Sprinkle with Italian seasoning, salt and pepper. Roast until tender, about 30 minutes. Sprinkle with the cheese and return to oven for another 5 minutes. Serve hot or at room temperature.


Crab Legs

Coat a baking sheet with sides with olive oil cooking spray and place the crab legs on the sheet. Cover with foil and poke a hole in the top to allow the steam to exit.
Bake the frozen crab at 400 degrees F for 20 minutes. Serve with the Garlic Butter Sauce.

Garlic Lemon Butter Sauce For The Crab Legs

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons butter, melted
2 cloves garlic, slightly crushed
1 tablespoon fresh parsley
1/2 teaspoon Old Bay seasoning (seafood seasoning)
1/4 cup lemon juice
Pinch of salt

Directions

Combine all the sauce ingredients in a serving dish and serve with the baked crab legs.

Scallops & Shrimp

Ingredients

1/2 pound of large sea scallops and a 1/2 lb large peeled and deveined shrimp, patted dry with paper towels
2 tablespoons olive oil
2 tablespoons butter
1 large finely diced shallot
1 large clove garlic, minced
1/4 cup lemon juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
Freshly ground black pepper

Directions

Heat a large skillet and add the olive oil and butter. Add the shallot and garlic and cook a few minutes until tender. Add the shrimp and scallops to the pan. Cook until the one side of the shrimp are slightly pink, about a minute and turn both the shrimp and scallops over. Cook another minute until the second sides of the shrimp are pink. Add the remaining sauce ingredients. Stir and pour the mixture into a serving dish.

Coleslaw

Ingredients

16 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice

Directions

In a large bowl, combine the coleslaw, carrots and green onion.
Put aside.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.

Microwave Corn on the Cob

I think the microwave does a great job in cooking tender and moist corn on the cob.

Ingredients

4 ears of corn, husks removed and washed
4 tablespoon butter, at room temperature
4 large sheets of waxed paper

Directions

Place an ear of corn on a sheet of waxed paper and spread 1 tablespoon of butter over the ear of corn. Wrap the corn in the paper, sealing the ends and top to form a package. Repeat the same process with the other three ears.
Cook in the microwave for 4 minutes on high. Turn the corn packages over and cook for 4 more minutes. Remove the corn packages to a serving bowl.



Mexican Summer Salad

Serves 6

Ingredients

3 Roma tomatoes, sliced
1 cucumber. peeled and sliced
4 very thin slices red onion, halved
2 tablespoons fresh lime juice
1 tablespoon finely chopped cilantro
1 tablespoon extra virgin olive oil
Sea salt
Cracked black pepper

Directions

Arrange the slices of tomato, cucumber, and onion in a serving bowl. Sprinkle with salt and pepper.

In a small bowl, combine the lime juice, cilantro, and oil. Drizzle over the salad. Let sit at room temperature for one hour before serving.

Creamy Coleslaw

Servings 6-8

Ingredients

16 ounces thinly shredded cabbage
1⁄4 cup thinly sliced green onion
1 cup shredded carrot
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 1⁄2 tablespoons white wine vinegar
2 tablespoons lemon juice

Directions

In a large serving bowl, combine the coleslaw, carrots and green onions. Set aside.

In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.

Mix until all the ingredients are thoroughly combined.

Pour over the coleslaw mix, stir gently to mix. Refrigerate, covered. for several hours before serving.

Chicken Salad

6 servings

Ingredients

3 cups diced cooked chicken breast
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 cup red grapes, cut in half
1 cup small pecan halves, toasted
1/4 teaspoon ground black pepper
Salt to taste

Directions

Mix the mayonnaise, sour cream and mustard together in a serving bowl Add the celery and onion; stir,

Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed.

Cover and chill. Serve over lettuce.


Grilled Asian Chicken Thighs with Citrus Salsa

2 servings

Ingredients

4 bone-in, skinless chicken thighs

Marinade

2/3 cup coconut milk
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon lemongrass paste
1 tablespoon Korean hot sauce (gochujang) or your favorite Asian hot sauce
1/2 teaspoon kosher salt

Citrus Salsa

Half a navel orange
One red grapefruit
Zest of ½ a lemon
Zest of half an orange
1 large spring onion or 2 scallions, finely chopped
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt

Directions

Combine all of the marinade ingredients in a large plastic bag and add the chicken thighs.

Coat the chicken in the marinade then seal the bag and refrigerate for 1-2 hours or up to 6-8 hours.

To make the salsa: Using a grapefruit knife, remove the fruit segments over a colander placed over a bowl. Let the fruit drain. Use the juice for another recipe.

Combine the fruit segments with the remaining salsa ingredients. Set aside while the chicken cooks.

Remove the chicken from the refrigerator 30 minutes before grilling.

Preheat an outdoor grill and oil the grill grates.

Drain the chicken and discard the marinade in the bag. Place the chicken pieces skin-side down on the hot grill, and cook them for 7-8 minutes.

Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook the thighs for another 7-8 minutes.

Place an instant-read thermometer in the thickest part of the meat. Chicken thighs and drumsticks are cooked when the temperature reaches 180 degrees Fahrenheit.

Remove the chicken to a platter and place the Citrus Salsa on the side of the chicken.

Spring Strawberry Salad with Warm Mozzarella Cheese

2 servings

Dressing

1 green onion, roughly chopped
1/2 avocado, peeled
1 small garlic clove, peeled
1/4 cup orange juice
1/4 cup red grapefruit juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 teaspoons honey, according to taste
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Salad

3 ounces leaf lettuce
1 1/2 cups sliced fresh strawberries
1/4 pound cooked asparagus, cut into 2-inch lengths

Mozzarella Cheese

2 slices fresh mozzarella cheese, each cut ½ inch thick
1 oz chopped pecans
1 large egg white, beaten with 1/2 tablespoon water
1 tablespoon butter

Directions

Purée the dressing ingredients in a blender or food processor until smooth to make a dressing. Place in a covered container and refrigerate until needed.

For the cheese: Dip each cheese slice into the egg wash and then into the chopped pecans, pressing on the nuts to help them stick to the cheese.

Place the slices on a baking rack set on a sheet pan or large plate and chill in the refrigerator for at least 15 minutes.

Arrange the greens, strawberries, and asparagus on Individual salad plates,

Heat the butter in a medium saute pan over medium-high heat. Add the chilled cheese slices and cook until softened but not melting, about 2 minutes.

With a wide spatula carefully turn the cheese slices over. If some of the nuts fall off, just scoop them up and place them back on the cheese

Place a cheese slice on top of each salad. If any nuts fall off into the pan, just sprinkle them on the salad. Drizzle the salad with some of the dressing and serve.

Grilled Asian Flavored Scallops

2 servings

Ingredients

½ lb medium sea scallops
2 tablespoons soy sauce or coconut aminos
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger
1 garlic clove, grated

Directions

Combine all the ingredients in a medium-sized bowl. Allow the scallops to marinate for 15 minutes.

Skewer the scallops on soaked wooden or metal skewers and cook on a preheated indoor grill or broiler for 2-3 minutes per side.

They should be slightly firm, Serve with the Spring Vegetable Stir-fry.

Spring Vegetable Stir-fry

Stir Fry Sauce

1/3 cup coconut aminos or soy sauce
2 tablespoons unseasoned (unsweetened) rice vinegar
2 tablespoons honey or a low-carb sweetener
1 tablespoon sesame oil
1 garlic clove, minced

Squash

1 medium spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper

Stir-fry Vegetables

1 tablespoon peanut oil
1 cup small broccoli florets
1 small head baby bok choy, sliced into 1-inch strips
4 scallions, sliced
1 cup bean sprouts
1/4 teaspoon red pepper flakes
1/3 cup cashews, toasted and chopped

Directions

Preheat the oven to 400 degrees F.

Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes or until you can poke the squash easily with a fork.

Let cool until you can handle it safely. Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.

Reserve the remaining squash for another recipe.

Prepare the stir-fry sauce.

In a small bowl, combine the ingredients for the stir-fry sauce in a small bowl and set aside.

Heat the peanut oil in a skillet over medium heat. Add the scallions and broccoli and sauté for 8-10 minutes, until just tender.

Then stir in the bok choy and bean sprouts; cook for 3-4 minutes until wilted. Add the stir-fry sauce and then stir in the cooked spaghetti squash and red pepper flakes.

To serve: Sprinkle the vegetable stir-fry with the cashews and serve.



The Youthful Traveller

Young, Independent and ready to collect moments

I Smell Cakes & Candy by Custom Made Love

My Fat & Fab Life The Momma Rapper

Adi's Wings

Living with A Mental Illness 🖤

Little Irish Sweetheart

I'm 5'1 and Irish... He calls me 'Sweetheart'

Equipping

The World

kelleysdiy

Where Creativity and Imagination Creates Wonderful Ideas for Your Home!

Tammy's Reading/Writing Life

A mother, wife, writer, teacher, coach, book fairy, and runner that has random thoughts about lots of topics!

Zach’s Scope

lifestyle blog

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

LIBARAH

Just bcoz something’s toxic doesn’t mean its not tasty.

Simple Om Noms

Hear all about my incredible and average cooking attempts as well as my visits to restaurants around Sydney

Wishing Wells Life

Real Food, Real Creativity, Real Life

Savor for the Soul

Life's Journey Enjoyed by Savoring for the Soul

Life, As Kevy Michaels

Transformed By Meeting That Which I'm Not

A. C. Cockerill

Past to Future in a Picosecond

FrejaTravels

Explore the world with us

Mamma's Budget Baking

Budget Baking For Beginners

The Pintrest Cook That Could

A busy wife and mom taking on Pintrest recipies one at a time.

My tiny u.p. farm

Attempting to live off the land in Michigan's Upper Peninsula

Blooms & Beautifuls

Disney Magic, Dream Vacations,

Farm to Table to Soul

"I am easily satisfied with the very best." - Winston Churchill

The Primitive Palate

Low Carb & Ketogenic Cooking

Single Serve

Delicious meals for one in under 20 minutes.

Unmeasured Journeys

Because life is a series of miraculous journeys.

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Retired? No one told me!

Tonight I Dream. Tomorrow I Do!

The Emerging Science

Reviews, Analysis and Brainstorming of Research Data

Jennifer Guerrero

the not so starving artist

Momoe's Cupboard

Low Budget Meals and Ideas

History of King Royal Panwars

History, Architecture , Ancient Fashion and Beautiful Royal Palaces In India

Juliet Kitchen

A Taste of Heaven by Yasmin

Trizahs RANDOM THOUGHTS

DIARY OF A SOCIALLY AWKWARD GIRL.

ROCKY ROAD FAMILY

Our small family living in a 5th wheel following Dads work as a rock fall technician... what could go wrong?

My Food Farmacy

A Place of Clarity in a World of Confusing Diet Advice

I AM Chronically Courageous

Fighting Chronic Illness,,Thanking God for Waking me Up to Fight another day in the Ring of Life!!

Write your Destiny

The Writer's world

x-Fatalove

Savory & spice for the love of rice

DailYcious

Daily delicious recipes cooked with love

Cupcakes and Cube Steaks

Food, Family, and Keeping the Kids Alive

Canvassed Recipes

All About Cooking!!

DR. MARTHA A. CASTRO NORIEGA DE PRUITT-GRAF, MD, FACS, WMA, UEBD "The Global Blogger"

MEDICINE AT CASTRO-SCHNEIDER GLOBAL MEDICAL SERVICES - DUBAI HEADQUARTERS

Entropy

Boost the idea of today's science and technology.

%d bloggers like this: