ChefUptothePlate

Food, Nutrition and Cooking


Leave a comment

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.

Advertisements


1 Comment

OOO Baby, it’s Chili inside

I’ve just started cooking with TVP (textured vegetable protein). It’s a great basic for anyone trying to go meatless. This recipe is very easy, warming and delicious.

TVP Chili

1 cup TVP

7/8 cup boiling water

1-3 cloves garlic, minced (depending on size of cloves and how garlicky you like your chili)

1 1/2 onions, chopped

2 T canola oil

1 15 oz can kidney beans, drained and rinsed

2-4 T chili powder, to taste

Cover TVP with boiling water and let sit one hour to absorb liquid.

Heat oil in large skillet, cook onions until they start to become translucent. Add garlic and saute another minute or 2. Add prepared TVP, tomatoes, chili powder and beans and cook approximately 30 minutes until all the flavors combine. 

Serve hot over rice.

Approximately 4-6 servings. 

1 28 oz can peeled tomatoes with the liquid

 


Leave a comment

What’s in your pantry TODAY?

Inspired by the cold weather and my theme of using food on hand, I present a recipe for a Vegan Lentil Salad – 6 servings

2 cups lentils (french or regular)

2 cups vegetable stock

2 cups water

1 cup dry white wine

2 bay leaves

2 leeks, finely chopped

2 large carrots, finely chopped

In a large saucepan combine lentils, water, broth, wine and bay leaves. Simmer about 20 minutes. Add carrots and leeks and simmer another 15 minutes.

Drain lentils and combine with the following mustard dressing:

2 cloves of minced garlic

2 T dijon mustard

3 T red wine vinegar (not balsamic)

1/3 cup grapeseed oil or canola oil (olive oil is a little heavy -flavored for this salad)

Whisk the dressing together, add the herbs and the greens as below:

1 t dried thyme or marjoram

1 cup pea shoots, parsley, alfalfa sprouts or other mild flavor green, finely chopped

Taste for salt and pepper. Serve at room temperature

Enjoy!