LEBANESE CABBAGE ROLLS

LEBANESE CABBAGE ROLLS

 Ingredients: Head of cabbage, 1 box of Near East rice pilaf (or whatever kind you like), 2 lemons, large white onion, 1/2 cup light olive oil, 3 tbs crushed garlic, 2 tbs parsley, 2 tbs each pepper & allspice, 2 grated tomatoes (discord skin and use all the juice)   garnish:sumac, parsley & lemon slices

Take part of the core out of the cabbage and boil. As the leaves fall off, remove with tongs and set aside. Cook the rice according to instructions. In a saucepan, sauté oil garlic and onions. When soft, mix rice, spices, & lemon to the onion mix. Wrap the cabbage, put in a baking pan, sprinkle with  sumac, parsley, one cup of water and a half cup of lemon juice. Cover and cook for one hour on 325.

INDIAN CHICKEN

INDIAN CHICKEN

Ingredients: organic boneless chicken thighs, 1 can lite coconut milk, 1 tablespoon each grated ginger and crushed garlic, 1 teaspoon each curry powder and cumin, salt and pepper to taste and fresh cilantro for garnish

I mixed everything together except the cilantro. I marinated the chicken in half of the sauce for several hours and the other half I heated on the stovetop when the chicken was cooking. When it was time to cook, I drained the liquid and baked the thighs for 30 minutes on 350 and then broiled the chicken until it browned. I mixed the cilantro with the remaining sauce and drizzled on top. I served it with Jasmine rice. 

PASTA FAGIOLI -GLUTEN FREE & VEGETARIAN

Pasta Fagioli

I didn't measure so use what you have in the fridge & substitute or add as needed.

Ingredients:
olive oil, garlic, leek, celery, carrot, turnip, cabbage, zucchini, chicken or veggie stock, 1 can diced tomatoes, 1 small can tomato paste, dried Italian seasoning, chick pea shells, white beans, &  grated cheese

I sautéed the veggies in the oil, added the stock and tomatoes and when the soup came to a boil, I added the shells. When I served it, I topped it off with fresh shredded parmesan cheese.

It was full of amazing flavor and was very filling.

CHICKEN CUTLET CAPRESE

CHICKEN CUTLET CAPRESE

Ingredients: Thin organic, boneless chicken breasts, veggie oil, eggs, milk, bread crumbs, grated parmesan cheese, garlic powder, parsley, pepper, fresh basil, tomatoes, mozzarella 

Beat a couple eggs in a bowl with some milk & dried spices. In another bowl, mix some bread crumbs, grated cheese and the dried spices.  Dip breasts in egg then breadcrumbs. Put on a plate, separate the pieces of chicken with wax paper and put in the fridge for at least an hour. This keeps bread crumbs on better when you cook the chicken. 

Fry chicken in veggie oil until brown & almost cooked. Set on a paper towel to remove excess oil. Transfer to a roasting pan. Put cheese on and baked uncovered 15-20 minutes at 325. Garnish with fresh basil and tomatoes and serve!

ROASTED VEGETABLE CASSEROLE

ROASTED VEGETABLE CASSEROLE (GLUTEN-FREE)

Roast whatever vegetables excite you. I roasted eggplant, zucchini & yellow squash this time. I sliced all the vegetables, put on a baking sheet, sprinkled olive oil, garlic powder, Italian seasonings and cooked for half hour on 375. Then I put the veggies in a large roasting pan with spaghetti sauce, mozzarella and grated parmesan cheese, some more dried spices and some marinated Hungarian peppers, covered and baked for one hour at 325. Then I uncovered the pan and broiled the casserole until it was pretty. 

VEGETABLE PHO

VEGETABLE PHO

Sauté a mess of veggies (today I used Brussel sprouts, purple onion, broccoli, celery & mushrooms) in olive oil & a little sesame oil. When it browns, add 1 tbs each crushed garlic & crushed ginger , 3 cups of veggie or chicken stock, 2 tsp each hoisin sauce & hot curry paste, juice of 1 lime, fresh basil and/or cilantro.

Cook noodles according to directions. Drain, rinse and mix with the vegetables. 

Very healthy, inexpensive meal that has so much flavor!

LIGHTER HUMMUS

LIGHTER HUMMUS

Ingredients: 1 can drained garbanzo beans, 1 can drained quartered artichoke hearts, 1/2 cup fresh squeezed lemons, 4 cloves raw garlic, 4 cloves roasted garlic, 1/4 cup roasted garlic oil, 2 tablespoons tahini, and half teaspoon white pepper.  

Put everything in a food processor and blend until smooth. 

I garnished with fresh parsley so it looked pretty.