Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
It was quite chilly and rainy the other day and so I decided to make us a nice pot of hot soup for our midday meal. You can't beat a bowl of soup on a cold and drizzly day!
After nosing around the refrigerator I found some ham that needed using as well as some cabbage. I do so love cabbage in a soup and cabbage goes very well with ham! I almost yelled Bingo!
I always keep a variety of chicken stock cubes/pots in my larder. They come in handy for all sorts. Chicken, beef, fish, vegetable, lamb, ham . . . I use them all. They are convenient and work well for all sorts of things.
For this soup I used ham and chicken stocks. You could also use just chicken stock, but I wanted a bit of a smokey flavour.
Cubes of ham are first glazed in a mix of brown sugar and a tiny bit of oil. Try not to overcook the ham, as it can dry out really quickly.
After that you saute leek and onion, and some garlic . . . slowly softened without browning and then simmered in a thickened stock until all are melting tender.
After that you add the some potato and let it simmer until the spuds are tender. Then you add the remaining stock, cabbage, return the ham to the pot and add a bit of white wine vinegar. Trust me on this. It's perfect. While that is simmering make the dumplings.
Who doesn't love dumplings??? Not me! We both adore them in this house. The sight of a dumpling has been known to make my husband jump up and down and rub his hands together in glee! Okay . . . a slight exaggeration, but he does love them a lot!
Cheesy dumplings . . . so good.
These are really tender and delicious. They are the perfect addition to a really tasty soup.
Altogether this is a really, really tasty pot of soup. Nourishing, delicious and filling.
You are going to love this soup. You really are!
Yield: 6
Cabbage & Ham Soup with Cheese Dumplings
prep time: 40 minscook time: 1 hour and 10 minstotal time: 1 hours and 50 mins
Be judicious when you add salt as ham can be quite salty. This is a delicious soup!
ingredients:
For the soup:
60ml vegetable oil (1/4 cup)
350g smoked ham, cut into cubes (11 ounces)
2 tsp soft light brown sugar
2 onions, peeled and thinly sliced
2 leeks, trimmed, washed and thinly sliced
3 cloves garlic, peeled and minced
1 TBS plain flour
1 litre ham stock (6 cups)
480ml chicken stock (2 cups)
black pepper to taste, coarsely ground
3 medium potatoes, peeled and chopped
1/2 savoy cabbage, finely shredded
1 TBS white wine vinegar
For the dumplings:
30g cold butter, cut into small bits (1 ounce)
280g self raising flour (2 cups)
60g finely grated cheddar cheese (2 ounces)
2 tsp finely chopped thyme
120ml water (1/2 cup)instructions:
Heat 1 TBS of the oil in a large saucepan. Add the ham and sugar.
Saute over high heat, stirring continuously, for about 5 minutes, or
until just golden. Remove with a slotted spoon and drain on paper
towels. Add the remaining oil along with the leek, garlic and onion.
Reduce heat to low and cook for about 15 minutes, stirring occasionally
to make sure they don't catch, without browning. Stir in the flour and
cook for one minute. Remove from the heat and add the ham stock
gradually. Return to the heat and bring to the boil, stirring, then
reduce and cover. Cook for about half an hour. Add the potato to the
pan and simmer for about 10 minutes. Add the chicken stock, ham,
cabbage and vinegar. Season with black pepper. Cook for a further 10
minutes while you make the dumplings.
Saute over high heat, stirring continuously, for about 5 minutes, or
until just golden. Remove with a slotted spoon and drain on paper
towels. Add the remaining oil along with the leek, garlic and onion.
Reduce heat to low and cook for about 15 minutes, stirring occasionally
to make sure they don't catch, without browning. Stir in the flour and
cook for one minute. Remove from the heat and add the ham stock
gradually. Return to the heat and bring to the boil, stirring, then
reduce and cover. Cook for about half an hour. Add the potato to the
pan and simmer for about 10 minutes. Add the chicken stock, ham,
cabbage and vinegar. Season with black pepper. Cook for a further 10
minutes while you make the dumplings.
Sift the
flour into a bowl. Add the butter and rub it in with your fingertips
until the mixture resembles fine bread crumbs. Stir in the cheese and
thyme. Stir in the water to bind the mixture together. Drop by heaped
TBS into the hot soup. Cover and cook for 8 to 10 minutes until the
dumplings are cooked through, plump and look dry on top.
flour into a bowl. Add the butter and rub it in with your fingertips
until the mixture resembles fine bread crumbs. Stir in the cheese and
thyme. Stir in the water to bind the mixture together. Drop by heaped
TBS into the hot soup. Cover and cook for 8 to 10 minutes until the
dumplings are cooked through, plump and look dry on top.
Created using The Recipes Generator
The leftovers were even tastier. The dumplings were a bit soggy as they had sat in the soup overnight, but that didn't bother us one bit! We will take dumplings any way we can get them! Bon Appetit!
I am a HUGE fan of Hot Dogs. Yes, I know they are not so good for you, and that I probably don't want to know what all goes into them. I don't care. Every once in a while I really need to/gotta have a hot dog! When I first moved over here to the UK, it was really difficult for me to find hotdogs. In fact I remember being really disappointed when we were in London and I saw a hot dog cart and the hotdog ended up being a sausage. Bleh . . . thankfully things have improved greatly since then and you can find hotdogs all over the place. My favourites are the All Beef Hot Dogs you can buy at Costco.
Growing up we always had hot dogs for supper on Friday nights. My mom made the best hot dogs. She had a special grill that she would do them on, and the hotdogs would get all crispy and browned on all sides. (Boiled hotdogs don't do it for me, I like 'em grilled!) She also toasted the buns on the grill and they were fabulous. My favourites were when she split the wieners and they got all toasty brown in the middles also. YUM! Yes, I am somewhat of a connoisseur when it comes to hotdogs!
Which is why when I found this recipe for Korean Slaw Dogs, I knew I had to make them! I am also a HUGE fan of coleslaw so this was right up my alley. Slaw and hotdogs, you can't get much better than that!
Oh yes you CAN! Especially when the slaw has been infused with Korean flavours . . . Sriracha sauce, rice wine vinegar, toasted sesame oil, ginger, mustard and brown sugar . . . seriously tasty and filled with lovely crunchy vegetables! So good with the smokiness of the hotdog!
But that's not all . . . there are two delicious homemade condiments as well . . . a rocking spicy tomato ketchup and a hot and spicy mustard . . . Korean style!!
I like to toast the buns and I use a brioche bun because I really, really like Brioche Buns!
The grilled wiener gets laid in the bun on a bed of spicy Kimchi pickle . . . and then topped with that gorgeous slaw . . .
And drizzled with those fabulous condiments . . . which are really delicious in their own right. Trust me on this.
So what did I serve them with? Tater-Tots of course! MMMM . . . a feast!
Yield: 8
Spicy Slaw Hot Dogs
These are fabulously delicious with a bit of a tasty kick! We love them! Make the slaw and condiments first so they have time to sit while you grill the dogs!
ingredients:
For the slaw:
120ml rice wine vinegar
1 TBS Sriracha sauce
3 TBS soft light brown sugar
2 TBS Dijon mustard
80ml olive oil (1/3 cup)
1/2 tsp each salt and black pepper
1 tsp toasted sesame oil
1/2 medium head of red cabbage, shredded
1/2 medium head of savoy cabbage, shredded
2 large carrots, peeled
1 TBS minced fresh ginger root
3 jalapeno peppers, julienned (remove seeds and ribs first)
1/2 red onion, peeled and very thinly sliced
For the tomato sauce:
240g tomato sauce (Ketchup, 1 cup)
3 TBS Sriracha sauce
2 TBS low salt soy sauce
1 tsp minced fresh ginger root
For the mustard:
240g yellow American style mustard (1 cup)
1 TBS low salt soy sauce
3 TBS of the Tomato sauce you made (see above)
1 tsp minced fresh ginger root
1 TBS Sriracha sauce
1 TBS rice wine vinegar
You will also need:
8 all beef hot dogs
8 top sliced brioche hot dog buns
your favourite ready made Kimchi pickle
instructions:
To make the coleslaw whisk together the vinegar, Sriracha sauce,
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
Whisk together all of the ingredient for the tomato sauce in a bowl. Set aside.
Whisk together all of the ingredients for the mustard in a bowl. Set aside.
Heat
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
Place a portion of Kimchi pickle in each
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
Created using The Recipes Generator
If you want to try a really really REALLY great hotdog, do yourself a favour and try these! Magnifico! Bon Appetit! 즐거운 식사
When it comes to burgers we are more fond of turkey burgers in this house than we are of beef burgers. I am not sure why that is. I think we just prefer the taste of turkey more and I know (Speaking for myself) I prefer the texture of ground turkey to beef. Turkey is also one of those things that you can really adapt well with other flavours such as the additions I have made here today.
Today's recipe is one which I adapted from one I found in the cookery book "The 8-Week Blood Sugar Diet Recipe Book." The original sounded really delicious.
The original recipe called for chopped dried apricots and Haloumi cheese. I had neither one of those in my larder, so I decided to go with dried cranberries and goat's cheese which I do have.
Because I had changed out the fruit and cheese in the recipe, I decided to use different herbs also. In the original they had used coriander flakes (cilantro) and red chillies.
I didn't think either one would go well with cranberries or goat's cheese and so I chose to use sage, parsley and thyme, with fabulous results! I use an adjustable measuring spoon that works really well for this. You can adjust it according to the amount you need. No need for a variety of spoons!
Make sure you really chop your cranberries and spring onions very finely. The burgers will hold together better if you do. Zirconia Ceramic Knives do the job perfectly. Good knives are your best friend in the kitchen. I always hated it when I went to my mom's and had to use her knives. They were old, dull and alot of the handles were broken and taped together. (My mom's was never a keen cook.) After the first couple of times, I used to bring my own knives with me.
Cranberries and goat's cheese go very well with each other and with turkey! These burgers are really moist and delicious!
Lately we have forgone the buns when it comes to burgers. They mostly fall apart when you are eating them and we end up eating them with a knife and a fork anyways, so its just easier to eat them plain. At least for us it is, and as a Diabetic, it is the healthier option for me!
These were served simply with a red slaw, which is a recipe I also got from the book. Red cabbage, shredded carrot and apple are simply mixed together with a simple slaw dressing.
2 TBS of mayo along with 1 TBS each of olive oil and cider vinegar do the trick. There is a bit of sweetness from the apple, and plenty of colour and crunch. One apple, one carrot and half a small cabbage, shredded finely. This 5 in 1 vegetable shredder makes really short work of that! Plus it has a handy bowl which you can mix the salad together in for serving and storing. I love kitchen gadgets like this which are not only attractive, but also useful and work well.
I did cook Todd some potatoes to enjoy with his. I really love potatoes, but in trying to keep my carbs under control, more often than not I have to forgo them.
These tasty burgers made for a lovely light supper that we both enjoyed very much!!!
Healthier options for me, whilst still satisfying my skinny husband who can eat whatever he wants. We both felt like winners!
Yield: 6
Turkey Burgers with Cranberries & Goat's Cheese
These moist and delicious burgers are also fabulous made as meatballs. Just shape them into smaller balls and roast in a hot oven (220*C/400*F/ gas mark 7) for 15 to 20 minutes until golden brown and cooked through.
ingredients:
500g minced lean turkey (generous pound)
4 spring onions, finely chopped
4 TBS dried cranberries, finely chopped
100g soft goat's cheese, crumbled (1/2 cup)
1 medium free range egg, beaten
1/4 tsp dried sage
1/2 tsp each dried thyme and parsley
salt and black pepper to taste
1 TBS olive oil for frying
instructions:
Mash all of the ingredients, with the exception of the oil,
together in a bowl, mixing well together. Shape into 6 flat patties and place onto a plate. Set
in the refrigerator for about half an hour or so to firm up.
together in a bowl, mixing well together. Shape into 6 flat patties and place onto a plate. Set
in the refrigerator for about half an hour or so to firm up.
the olive oil in a large skillet. Add the turkey patties and fry on
both sides until they are golden brown and cooked through. Serve hot
with a salad on the side.
Created using The Recipes Generator
I really, really loved these tasty burgers. Simple to make and delicious, they went down a real treat. It was all I could do to keep my appetite in check and eat only one. Never mind, I filled up on salad. Bon Appetit!
PS - I hope you like my new printable recipes format. My friend Jan clued me in to the fact that Google documents were changing and not for the better so I made the change to Recipe Generator. Its not free, but what the hey, I think it looks better!
I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
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