ChefUptothePlate

Food, Nutrition and Cooking


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Nothing says lovin’ like stuffed cabbage from the oven

More delicious than you can imagine, easy and can be prepared in advance for Passover or anytime

Sweet Stuffed CabbageIMG_2243.JPG

1 small head of green cabbage

~ 4 lbs of sweet potatoes or yams

1 cup pineapple chunks, fresh or canned in own juice, drained

2  peeled, chopped apples

3/4 cup raisins

1.5 t cinnamon

1/2 cup chopped walnuts

29 oz can tomato sauce + 1 cup water

Cook, peel  and mash the sweet potatoes, add all the remaining ingredients except cabbage and tomato sauce and water. This step can be done a few days ahead of time. Refrigerate until ready to use.

Preheat oven to 375 degrees F. Prepare a large pot of water filled about 1/-1/3 full. Heat to boiling.

Prepare cabbage by removing as much of the core as possible with a paring knife. Peel apart each leaf carefully and set into the pot of water. Cook about 5 minutes, drain.

Once cool enough to handle. Take each leaf and fill with about 1/4 cup of prepared potato mixture filling. Larger leaves can be cut into 2 by removing the hard “spine”. Smaller leaves can have the spine shaved down with a paring knife. Fold each leaf around the filling, folding in the sides and rolling up. Place seam side down in a 9″ x 12″ baking dish. Place filled leaves very close together in the baking dish. When you get to the very small leaves and you are out of filling, shred those leaves and add to the baking dish.

Pour combined tomato sauce and water over the dish and bake at 375 degrees F for 30 minutes. Cover with foil until ready to serve. Serves 14 as a side dish and 6-8 as a main course. Serve hot.

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The Apple of my Cake

Apple Cake- this delicious cake can be made days ahead and will stay very moist and flavorful. You will need a total of 4-5 apples for this cake depending on their size. Any type of apple will do. A perfect cake for autumn weather!

Preheat the oven to 350 degrees
Grease a bundt style pan or tube pan with cooking spray

Ingredients:
1 pkg yellow cake mix (I prefer Duncan Hines butter recipe or yellow cake mix)
1 pkg INSTANT vanilla pudding
4 eggs or 1 cup egg substitute (such as egg beaters) or any combination thereof
1/4 cup canola oil
1/2 cup plain non-fat yogurt (greek style works best)

In a large bowl, mix the above ingredients together and then add to the batter:
2 peeled and diced (1/2 inch dice) apples.

Spread 1/2 the batter into the prepared cake pan.

Topping (mix all topping ingredients together in a bowl):
1/2 cup granulated sugar
1 1/2 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup dark raisins
2 apples peeled and diced

Sprinkle 1/2 the topping onto the batter already in the cake pan, spread remaining batter over the topping and finally sprinkle the remaining topping over the 2nd layer of batter.

Bake at 350 degrees for 75 minutes. Let cake cool completely. Serves 12-20 people.


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Easier than Apple Pie

Apple Pie Bars

2 large apples, cored, peeled and cut into medium sized chunks  (~2-2.5 cups)

1 cup whole wheat flour

1/3 cup rolled oats (uncooked)

1/2 cup sugar of your choice (white, brown, turbinado)

1 tsp baking powder

1 tsp ground cinnamon

1/3 cup raisins, cranberries or a combination of both

1/2 cup egg substitute (or 2 whole eggs)

2 tsp canola oil

1/2 tsp maple syrup

canola oil spray to grease the pan

Preheat oven to 350 degrees F. Mix dry ingredients together in a large bowl. Add chopped apples, raisins (and cranberries) and then combined wet ingredients. Mix to form a batter. Mixing in the fruit before the wet ingredients makes it easier to combine. 

Spread the batter into an 8″ x 8″ baking pan that has been prepared with cooking spray. 

Bake for 30 minutes.

Let cool and cut into ~ 18 bars


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Orchard and Farm Salsa

It’s harvest time. While I am all for canning, freezing, dehydrating to save your veggies to use all winter, I am savoring the fresh flavors that we can still enjoy and so I offer you…

Apple and Tomato Salsa

1 small red onion

1 large apple, cored and cut into chunks, skin left on

1 sweet red pepper, seeds and core removed

1 habanero pepper, seeds and core removed

1 large ripe tomato, core removed

Start by chopping the onion in the food processor using the pulse button, then add each vegetable in order listed and pulse as you go. The tomato should be added last so that the salsa does not get too gushy. Pulse to desired consistency. Add salt and pepper to taste if you’d like. 

This salsa is very fresh tasting and is great as a dip or as an accompaniment to mild fish such as talapia, mahi mahi, sole. If you’d like a hotter salsa, use hotter peppers. 


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You calling me Chicken?

Kitchen Sink Chicken Salad

This fresh approach to chicken salad adds fiber by pumping up the fruit and veggie intake for your day. It’s a great way to use up leftover chicken and incorporate small amounts of greens you may have (parsley, cilantro, sprouts).

1 small roasted chicken, (skin and wings removed), cut into 1-2″ chunks

1 stalk celery

1/2 small onion, cut into 4 pieces

1 handful pea shoots or other greens

1 small apple, in small chunks (leave skin on)

1/2-3/4 cup walnut pieces

2-3 T mayonnaise

1tsp-1 T curry powder (to taste)

In food processor chop onion, celery, pea shoots (or other mild greens) until finely chopped. 

Add chicken, apple, walnuts, mayo, curry powder and process, using pulse button, until desired consistency is reached. 

Serves 4-6