STUFFED CABBAGE ROLL SOUP

 STUFFED CABBAGE ROLL SOUP

INGREDIENTS: Stuffing: 2 shallots, 1 carrot, 6 cloves of garlic, 1 small purple onion, 1 tsp black pepper, 2 tbs oyster sauce, 1 pound ground pork.

1 head of cabbage.

Stock: 1/2 - 3/4  cup of chicken paste (bouillon cubes also work), 3 scallions, 4 cups sliced mushrooms, 1 cup cilantro, 1 cup sliced tomatoes, 1 tbs salt and pepper, 4 tbs tamarind chutney.

Cut the core out of the cabbage and discard then boil the remaining cabbage in a large pot. Remove the leaves as they fall off and set aside. Once most of the cabbage is done, remove whatever is left and add all of the ingredients listed under 'stock' to the cabbage water.

In a food processor, mince the shallots, carrot, garlic and onion. Mix with with pepper, oyster sauce and pork. 

Slice 2 or 3 of the largest leaves into thin slices to use to tie around the rolls. Fill a piece of cabbage with some of the pork mix and roll like a cigarette. Tie one of the thin pieces of  cabbage around the roll to hold it together. Once the stock tastes the way you like it, gently place the rolls into the stock and simmer for 30 minutes. 

GRILLED CHICKEN SALAD

GRILLED CHICKEN SALAD

INGREDIENTS: 4-6 pieces of grilled chicken thighs taken off the bone and chopped into bite sized pieces. 3 cups chopped raw broccoli, 4 chopped small kosher dill pickles, 1 cup chopped cherry tomatoes, 1/2 cup chopped purple onion, 4 chopped celery stalks, 1 cup mayonnaise, 1/4 cup dijon mustard, 1 tsp black pepper, 1/4 cup pickle juice, 1/2 cup fresh basil.

Garnish: Crispy bacon.

Mix everything and enjoy!

I put it over lettuce but it's great on grilled rye bread with melted Swiss cheese.  

PASTA PRIMAVERA

PASTA PRIMAVERA

INGREDIENTS: Veggies: 2 cups each broccoli, cauliflower, and zucchini. 1 bulb chopped garlic, dozen cherry tomatoes cut in half, 1 tbs onion salt and pepper, 1/2 cup olive oil

Sauce: 6 cloves chopped garlic, 1/4 cup olive oil, 2tbs butter, 3 chopped scallions, 6 cups chicken stock, 1 tsp Italian seasonings, 1 tsp crushed red pepper and 1/2 cup grated parmesan cheese. 

1 pound pasta. 

 Garnish: 2 cups fresh basil & parmesan cheese

Cook all the veggie ingredients on a foil lined baking sheet for 30 minutes in a 375 oven.

Sauté the garlic and scallions in the oil and butter for 5 minutes then add the rest of the ingredients.

Cook 1 pound of your favorite pasta.  Mix everything together and top with basil and cheese. 

VEGGIE STUFFED PORTABELLO MUSHROOMS

VEGGIE STUFFED PORTABELLO MUSHROOMS

INGREDIENTS: 4-6 portobello mushrooms (remove stem and scrape out dark brown hairs), 1 small chopped white onion, 6 cloves chopped garlic, 1 cup chopped cabbage, 1 bag of baby spinach, olive oil, 1 tsp salt, 1 tbs crushed red pepper, 1-2 cups shredded mozzarella, red seasoning (I used a salmon seasoning)

Sauté the veggies and garlic in 1/4 cup olive oil. Add crushed red pepper & salt. Hallow out shrooms, spray the inside with some olive oil, fill with the veggies, top with cheese and a red seasoning, bake uncovered 30-40 minutes on 325.

ENJOY!!!!

 

ARTICHOKE PESTO

 ARTICHOKE PESTO

INGREDIENTS: 2 cups fresh basil, 2/3 cup olive oil, 8 cloves garlic, 1/2 cup grated parmesan cheese, 2 tbs marinated sun-dried tomatoes, 1 tbs crushed red pepper, 1 can drained artichoke hearts, 1/4 cup water

Sauté the garlic in half of the oil until lightly brown, put everything but the remaining oil in a food processor. As the pesto is mixing, slowly add the rest of the oil.

Great on crackers, fish, chicken & even caprese!

PROSCIUTTO WRAPPED MOZZARELLA

 PROSCIUTTO WRAPPED MOZZARELLA

INGREDIENTS: 12 slices prosciutto, 12 thin slices of buffalo mozzarella, small jar of marinara sauce, dozen basil leaves, 2 scallion cut into a dozen pieces

Put a little sauce on the bottom of a glass baking pan, put a piece of mozzarella, basil and scallion in a piece of prosciutto, wrap it like a little cigarette, top with more sauce, cover and bake for 30 minutes on 325.

Great appetizer!!!

CHUNKY BUTTERNUT SQUASH SOUP

CHUNKY BUTTERNUT SQUASH SOUP

INGREDIENTS: 

-2 tbs butter, 2 tbs olive oil, 1 cup chopped celery, 1 head of chopped garlic, 2 cups mushrooms, 1 chopped onion & 1 pound chopped butternut squash (I bought it already cut up)

-1 can coconut milk, 5 cups chicken broth, 2 tbs cilantro, 2 tbs garlic chili sauce, 2 tsp red curry paste

Sauté the veggies in the butter & oil for 10 minutes, add all the liquid and seasonings and simmer half hour (or until squash is soft)

Great flavor & a little spicy!