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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Don’t Passover this recipe #1

A recipe the whole family will enjoy!

Matzo Meat Pie

1 large onion, chopped

3 T canola oil

1.5 lbs. ground chicken or turkey (can substitute beef or lamb)

1 t cinnamon

1/2 t allspice

2 T dark raisins or chopped prunes

2 T pine or walnuts (toasted till lightly browned in either a toaster oven or dry skillet)

1.5  cups chicken or beef broth

8 oz matzo farfel (or 5-6 sheets of matzo)

2 eggs, beaten

Preheat oven to 375 degrees F. Have a 9″ pie plate of 8″ square baking pan ready.

Heat oil in saute pan, add onions and cook until golden. Add meat and spices. Cook about 10 minutes, meat should be browned but retain moisture. Add raisins and nuts to combine and set aside.

Soak matzo farfel in broth to absorb liquid.

Press about 1/2 the soaked farfel in bottom of prepared pan. Place meat filling on top of bottom crush, Top with remaining farfel. Brush with beaten eggs.

Bake ~ 1/2 hour until top is golden. Serves 4-6

Can be made a day ahead . Cover with foil, reheat at 325 degrees F.

Note: Use your leftover meat from the seder in place of ground meat. Chop leftover meat in food processor and combine with cooked onions, raisins and nuts and spices. Follow remainder of recipe as is.

 


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No mixer, no problem Oatmeal Cookies

All you need is one large bowl to mix up these…

Oatmeal Applesauce Cookies

1 1/3 c all purpose flour
1/2 t baking soda
1 t cinnamon
1/4 t salt
1/4 cup oat bran
1 egg, lightly beaten or 1/4 cup egg substitute
1/2 cup sugar
3/4 cup unsweetened applesauce
scant 1/2 cup canola oil
1 T molasses
1 3/4 cup uncooked oatmeal (old fashion or quick cooking)
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Mix flour, baking soda, cinnamon, salt, oat bran together and stir in remaining ingredients. Arrange by teaspoonfuls on ungreased cookie sheets and bake until edges brown (about 15 minutes).

Cool on racks. Makes 40-60 cookies


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Irish Soda Bread (vs Corn Beef and Cabbage Dread)

It’s almost St Patty’s Day and although I love corn beef and cabbage, I know many households (including mine) are not all on the same page on that traditional meal. However I defy you to show me someone who doesn’t appreciate good “soda bread”- (gluten intolerant people, my apologies).

So in homage to my friend Jimmy’s mom’s (Celie Baynes) recipe, I offer you my somewhat healthier recipe for:

Irish Soda Bread ala Chef Up to the Plate (c) 2013 Chef Up to the Plate

1 lb all purpose flour

3/4 lb whole wheat flour

2 tsp baking POWDER

1/2 tsp salt

3/4 T granulated sugar

~ 1 lb raisins 

5 tsp caraway seeds

3 cups light vanilla soy milk

1/2 cup egg substitute

Preheat oven to 400 degree F. Heat 2 regular loaf pans in oven. 

Combine (sift as needed) all dry ingredients, then add raisins and caraway seeds.

Combine milk and egg substitute.

Make a well in the dry ingredients; add milk/eggs and stir to combine. The dough will be sticky. 

Spray the 2 preheated pans with cooking spray. Spread half the dough in each pan. 

Bake at 400 degrees for 15 minutes, then lower heat to 350 degrees and bake for 1 hour more. Cool and enjoy.