Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
This dish is quick, easy and delicious. It is such a simple thing and goes very well with stir fries of any kind, and if you add a bit of leftover cooked meat or poulrty can even double as a main course. Mmmm . . . Chicken chow mein. Who doesn't love that!
Oh, how I do love Gratins . . . who wouldn't with their creamy well flavoured base . . . spread out in shallow dishes to maximize all of the golden deliciousness of a crisp topping. I have never met a Gratin I didn't fall in love with, but they can all too often be quite high in unhealthy fat and not needed calories!! It doesn't have to be so however, and I am going to prove this to you today with a fabulous vegetable gratin, that is not only low in fat, but also healthy, Diabetic friendly, contains several of your five-a-day, as well as being deliciously filled with plenty of flavour to boot!
I found myself at the end of last week with some vegetables that needed using up before I went for my next grocery shop, and I wanted to do something that I could use them all up in . . . half a bag of Brussels sprouts, half a savoy cabbage and a couple of lone leeks. Typical vegetables that are abundant at this time of year. Lovely and green and filled with fibre and lots of vitamins. It is common knowledge that vegetables from the Brassica (Cruciferous) family (Sprouts and cabbage, broccoli, cauliflower) are filled with anti-oxidents, and plenty of Vitamin C and Folic Acid.
Leeks on the other hand, a member of the allium family, with their unique combination of flavonoids
and sulfur-containing nutrients, belong in your
diet on a regular basis. There is strong research evidence for including at
least one serving of an allium vegetable in your meal plan every day. Not a problem as I love all of the members of the onion family . . . leeks, onions, shallots, garlic . . .
I think it is safe to say that this lovely gratin is a powerhouse of all things that are good for you! Rather than using fatty cream and whole milk for a sauce . . . I have mixed 2% (semi skimmed) milk and water, along with a stock cube and some flour. Mixing the milk, water, stock cube and flour in a blender, made for a smooth lump free mixture that only needed heating, whilst stirring to thicken up nicely. A smidgen of cheese is added to help create a lovely creamy sauce that is filled with plenty of flavour.
I have used only 6 TBS of cheese for the whole dish, including the topping. I used three different kinds, strong (sharp) cheddar, Parmesan and Swiss . . . all cheeses that are packed with flavour. The more flavour a cheese has, the less of it you will have to use. Fact. I also made good use of some grainy Dijon mustard to impart even more flavour to the sauce along with some black pepper. I found that the sauce was so tasty, that I didn't need to add salt at all, bonus!
Four tablespoons of the cheese go into the sauce, and the remaining two are combined with some whole wheat bread crumbs for the topping. Whole wheat bread crumbs give a lovely nutty crunch. All in all this is a really fabulous dish. I could eat a plate of this and nothing else! I was more than pleased with the results!
*Winter Vegetable Gratin*
Serves 6
Put the flour, milk, water, stock pot, nutmeg, and pepper into a food processor. Blitz until smooth. Pour into the saucepan you used to cook the vegetables in. Cook, whisking constantly, over medium heat until the mixture bubbles and begins to thicken. Cook, stirring, for several minutes. Mix together the cheeses. Remove 2 TBS and mix into the bread crumbs. Set aside. Stir the remainining cheese into the sauce, whisking until it melts. Whisk in the mustard. Remove from the heat.
Preheat the oven to 200*C/400*F/ gas mark 6. Spray a gratin dish lightly with low fat cooking spray. Layer in half of the drained vegetables, half the sauce (making sure you drizzle it evenly over all) the remaining vegetables and then finally the remaining sauce. Sprinkle the breadcrumb cheese mixture evenly over top.
Bake in the preheated oven fore 30 minutes, until bubbling and golden brown. Serve hot.
I am enjoying this challenge of healthier eating. It doesn't have to be boring if you use a bit of ingenuity. We had this with some steamed salmon, and Todd had some baby potatoes with his. It all went down a real treat! Bon Appetit!
I had often heard of Chinese Coleslaw, but had never eaten it. Sister Johansen was telling me the other day how very delicious it was and how much she enjoyed it and how popular it was at pot lucks and other get togethers.
So I decided to make some for the Halloween party we threw for the kids on Tuesday evening. I found the recipe on Brown Eyed Baker, but there are a bazillion of these same recipes floating around.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
Other than that the ingredients are very simple.
I did make a few changes. I used Chinese Rice Wine Vinegar, not white vinegar and I substituted a tablespoon of the oil with toasted sesame oil.
It's supposed to be Chinese right? So why not use Chinese vinegar and some sesame oil for more authentic flavours???
I suppose the thinking is that Ramen noodles are Chinese, but if I am not mistaken . . . are they not Japanese? I'm not sure. I only know they add a nice crunch.
I also used toasted flaked almonds and I toasted the sunflower seeds for a bit in a dry frying pan to bring out their nuttiness.
It is rather high in fat and calories for a salad however and so I am wondering if I might not be able to reduce them by a great deal if I used 2 parts oil to 1 part water and a sugar substitute or stevia instead of the regular sugar.
And in all truth you could probably cut the oil by half anyways, without it causing too much of a problem. There are enough other things in there to give it flavour and if you use part toasted sesame oil, well . . . that gives a whole lot of flavour anyways!
In any case the kids really enjoyed this and I brought home an empty bowl. Result!
I had a small portion myself so that I could see what all the fuss was about, and I was pleasantly surprised. It was fabulous! Enjoy!
*Chinese Coleslaw*
Makes 12 to 16 servings1 medium carrot, peeled and grated, and 1/4 of a small red cabbage, cored and thinly sliced)
1 TBS toasted sesame oil
90g of caster sugar (1/2 cup)
So today we splurged on Boiled Bacon and Cabbage . . . well, actually a boiled gammon slipper joint and cabbage. It went down a real treat along side of peeled potatoes I had cooked in the pot liqueur along with the cabbage and some whole peeled carrots.
I hardy missed having Corned Beef at all. ☺
The vegetables were really tasty, scooped onto our plates and spread with a bit of butter and a grinding of pepper.
The gammon was oh so tender and pink . . . and delicious with this onion and mustard sauce I made to go along with it. Silky and rich, and filled with soft as butter onions bits and a light mustard tang . . . it went perfectly with the slight saltiness of the gammon.
It would also go very well with a mild favoured fish such cod or haddock.
The trick is to cook the onions until they are pratically melting, without colouring them. You will want to cook them on the lowest heat possible and stir them frequently. Your reward for all this attention will be a deliciously rich and tangy sauce!
*Onion and Mustard Sauce*
Serves 6
Printable Recipe
A delicious sauce to serve with gammon or bacon, or even fish.
1 large onion, peeled and finely chopped
1 rounded teaspoon of dry mustard powder
1 rounded teaspoon of grainy mustard
1 1/2 ounces of butter (3 TBS)
1 ounce plain flour (2 TBS)
6 fluid ounces of milk
6 ounces of ham stock
fine sea salt and freshly ground black pepper to taste
Melt 2 TBS of the butter in a saucepan. Add the onion. Cook over the lowest heat possible, for about 20 minutes without colouring, stirring occasionally. Whisk in the flour and mustard powder, and cook over low heat for about a minute. Whisk in the milk a little bit at a time. Whisk in the ham stock in the same way. Cook and whisk until the mixture bubbles and thickens somewhat. Allow to simmer for about 5 minutes. Whisk in the remaining butter and the grainy mustard. Taste and adjust seasoning with salt and black pepper to taste. (You probably won't need any salt, depending on your tastes.) Pour into a sauceboat and serve warm at the table.
This is a prime example of British ingenuity and thrift, in that it makes good use of the veg leftover from your Sunday Roast.
Comfort food at it's best, it's a huge favourite of ours. It's almost too simple to show . . . but too good to pass by.
Quite simply it is a hash made up of all the vegetables leftover from your sunday roast dinner.
No rules apply really . . . just heat some oil and butter or meat drippings, and bung in the vegetables, coarsely chopped. You then let the heat of the pan and the drippings work their magic . . .
Traditionally it is made with leftover potatoes, cabbage, and onions, as well as brussels sprouts during sprout season, but really . . .
You can use whatever combination of cooked vegetables you have to hand . . . carrots, peas, parsnips, beans, swede . . . it doesn't really matter . . .
The only thing that truly matters is that you have lots of potatoes in there and onions. They are the key to it's perfection . . . crisp fried potatoes are just simply divine don't you think? I do!
Back home we'd throw in some leftover chopped bits of the Sunday roast as well . . . and call it hash . . .
I don't know about you . . . but for me, Bubble and Squeak sounds much more delicious!!!
I don't know about you . . . but for me, Bubble and Squeak sounds much more delicious!!!
*Bubble and Squeak*
Serves 4
Printable Recipe
Traditionally made by frying up the leftover potatoes, cabbage or Brussels sprouts (Christmas) in the drippings from the roasted Sunday joint. From what I understand the name came from the noise made from the vegetables as they fried in the pan, although I have also heard that it might have something to do with the effects that brassica vegetables might have on the human digestive system . . . ahem . . . If you don't have any leftover potatoes, you can always cook some to use in the recipe in some boiling salted water, just until they are tender, drain, cool and then proceed as per the recipe.
2 TBS butter, lard or meat drippings
a splash of oil
2 large mugs of leftover roasted potatoes, roughly diced
one medium onion, peeled and chopped
2 large mugs leftover cooked cabbage, Brussels Sprouts, and other cooked vegetables,
roughly chopped
salt, pepper and summer savoury to taste
Heat the butter in a wide heavy skillet or frying pan along with the oil. Once it is hot add the onions and cook, stirring, until they have softened. Add the remaining vegetables along with the herbs, salt and pepper. Give them a good stir to mix, then press the mixture down into the frying pan to compact it a bit. Cook, without stirring, over medium heat for about 5 to 7 minutes until they are beginning to brown. Give them a good stir, and repeat, allowing it to brown again. Once it is as crisply browned as you like, remove from the heat and serve, spooned out onto plates with, or without gravy. Some people like to just have it with a poached or fried egg on top which is also very good.
Serves 4
Printable Recipe
Traditionally made by frying up the leftover potatoes, cabbage or Brussels sprouts (Christmas) in the drippings from the roasted Sunday joint. From what I understand the name came from the noise made from the vegetables as they fried in the pan, although I have also heard that it might have something to do with the effects that brassica vegetables might have on the human digestive system . . . ahem . . . If you don't have any leftover potatoes, you can always cook some to use in the recipe in some boiling salted water, just until they are tender, drain, cool and then proceed as per the recipe.
2 TBS butter, lard or meat drippings
a splash of oil
2 large mugs of leftover roasted potatoes, roughly diced
one medium onion, peeled and chopped
2 large mugs leftover cooked cabbage, Brussels Sprouts, and other cooked vegetables,
roughly chopped
salt, pepper and summer savoury to taste
Heat the butter in a wide heavy skillet or frying pan along with the oil. Once it is hot add the onions and cook, stirring, until they have softened. Add the remaining vegetables along with the herbs, salt and pepper. Give them a good stir to mix, then press the mixture down into the frying pan to compact it a bit. Cook, without stirring, over medium heat for about 5 to 7 minutes until they are beginning to brown. Give them a good stir, and repeat, allowing it to brown again. Once it is as crisply browned as you like, remove from the heat and serve, spooned out onto plates with, or without gravy. Some people like to just have it with a poached or fried egg on top which is also very good.
I am on a quest now to lower the fat, salt and carbohydrates of what we are eating, and to that end I cooked a delicious chicken dish for us the other day that I had adapted from a cookery book entitled "The Ultimate Diabetes Cookbook" from Diabetic Living.
Garlic Cashew Chicken is a lovely melange of crisp and colourful vegetables, flavourful chicken strips, with a nicely spiced sauce, and brown rice . . . and plenty of garlic. Yum!
I cut the recipe in half and it worked very well. I only used two small sized chicken breasts, which I sliced into strips crosswise and then browned in a non-stick pan I had sprayed first with low fat Fry Light Avocado Cooking Spray. We don't get Pam cooking spray over her so . . .
After that you take the chicken out and you stir fry the vegetables . . . onions, carrots, bok choy, green peppers, garlic. . . one serving of this provides you with a full serving of vegetables.
I didn't have bok choy so I just used sliced cabbage and it worked well. You make a simple sauce using chicken stock, hoisin sauce, freshly grated gingerroot, cornflour, and red pepper flakes. This sauce has lotsa lotsa flavour. It is really tasty. I love hoisin sauce.
You stir the chicken back into the sauce and vegetable mix along with some cooked brown rice and then the whole thing gets poured into a casserole dish, tightly covered and baked.
Then you uncover it and sprinkle the top with cashew nuts and chow mein noodles. We cannot get the fried chow mein noodles over here (and its a good thing too because I could eat them like potato chips and they are not that good for you.) So I just used some cashew nuts. Banged back in the oven to toast the nuts . . .
And with a final sprinkle of sliced spring onions, this went down a real treat. I did serve Todd some additional brown rice on the side of his because he is not needing to watch his carbs and can use the extra calories. One of our neighbors brought him a piece of their wedding cake last evening as well, so he was one very happy camper.
*Cashew Garlic Chicken*
Makes 6 servings
Preheat the oven to 200*C/400*F/ gas mark 6. Spray a 2 litre/2 QT baking dish with low fat cooking spray and set aside.
Whisk together the chicken stock, hoisin sauce, fresh ginger, cornflour, red pepper and black pepper. Set aside.
Bake for about 20 minutes, until bubbling and the chicken is no longer pink inside. Sprinkle with the cashew nuts and chow mein noodles (if using). Return to the oven for a further 4 to 5 minutes.
Sprinkle with the sliced spring onions and serve.
This really was delicious. Don't let the long list of ingredients put you off. Once you get them all assembled the dish goes together really quickly. I was able to enjoy the extra serving today. I made something suitable for Todd to eat, so he wasn't left out and I got to enjoy another healthy meal. I'd call that a bonus! I hope you will try it. I think you will really enjoy it, and maybe even more so in knowing that you are eating quite healthy as well. At 340cal per serving and 40g of carbs (and even less if you leave out the chowmein noodles) this is a winner/winner chicken dinner! Bon Appetit!
Who would have thought just a few months ago that we would all be sitting where we are at the moment. Pandemic. It sounds like something from a "B" movie, but we are all in pretty much the same boat. Having to take precautions and all sorts.
Because of my husband's age and both of our underlying health problems, we are have been self-isolating for about a week and a half now and have been told it could be for as much as three months or even longer. People have been panic-buying in the shops, store shelves have been stripped bare of even the bare essentials.
What we have in our homes at the moment, is pretty much what we have. It is going to be tough over these next few weeks to keep things interesting as far as food goes to say the least. I thought I would do a round-up today of some recipes that make good use of store cupboard ingredients and that are delicious and anything but boring.
My whole blog is filled with recipes quite like this because I have always been a somewhat thrifty cook, and a cook who can turn nothing into a meal. Here are some of my suggestions, which are really only the tip of the iceberg.
Tomato Lasagne. This is simple,
uncomplicated, straightforward and delicious. A delicious tomato sauce,
with some cheese, lasagna sheets and a good bechamel.
You can dress it
up by adding some different cheeses, such as goat's cheese, or a few
dollops of pesto, or some grilled vegetables between the layers. What
you have here is a canvas to write your own story upon .
Stewed Steak and Macaroni. This
simple and yet delicious recipe is a testimony to the ability of our
forebears to create something quite delicious out of simple and
ordinary ingredients.
This is absolutely delicious. Cheap, cheerful and delicious.
Creamy Sweet Corn Mac & Cheese. This tasty casserole combines two of my great loves . . . mac & cheese and creamed corn.
Roasted Potato Nachos. Potato chunks are tossed together with a mix of seasonings and and are then spread onto a lined and oiled
baking sheet in a single layer and bake in a fairly hot oven.
Topped with cheese and chopped spring onions or your favorite nacho toppings and then served wih salsa and sour cream, they go down a real treat.
Creamy Turkey and Rice. This
is simple to make and quite delicious. Its cooked all in one pot,
which makes for an easy clean up. I use long grain rice for this.
You
can also use leftover cooked turkey for this instead of fresh, or
leftover chicken, or canned cooked chicken.
Pasta e Piselle. Simple ingredients put together in a fabulous way! Quick, easy and delicious!
A simple pasta in broth with peas. You can't go wrong.
Sausage Hash. This
is a simple and quick supper that is all in one pan. Make sure you
could extra potatoes one night so that you can make this.
Alternately
you can use a tin of new potatoes, well drained and cubed. It's
delicious!
Cabbage & Ham Soup with Cheese Dumplings. A fabulous soup filled with tasty cabbage, ham and other tasty things.
What more can I say? Hearty and delicious!
Tasty Oat and Cheddar Scones. These scones are the perfect
accompaniment to a hot bowl of soup and quite tasty on their own just
split in half and spread with butter.
They also make great picnic
sandwiches, split open and spread with soft cheese and filled with ham.
They are just plain good no matter how you take them.
Lassy Buns. A delicious biscuit/scone made with molasses. They are a Canadian maritime tradition.
Mother's Creamy Tomato Soup. Creamy and dreamy. Very rich. Perfect with a grilled cheese! Comfort in a bowl, like a warm mother's hug.
Creamy Corn Chowder. An
old family favourite which I have been making for many years.
It was
really hard to put it down on paper as I have only just done it off the
top of my head, but I have managed to get it done just for you!
Frank & Potato Bake. Cooked potatoes and sliced frankfurters are gently folded into a cheese
sauce which has been flavoured with onion and then poured into a
casserole, covered and baked. Yummy!
I am a person who just loves hotdogs/weiners/frankfurters! You could use smoked sausage in its place if you want.
Cauliflower, Green Bean & Tomato Salad. Not only is this salad delicious, but it's filled with colour and
texture and lots of flavours! The dressing is a simple one.
You could
spark it up a bit by adding some anchovy or olives, or even some garlic.
Salmon or Tuna Loaf with a Mustard Cream. This is a recipe which I have been making for years and years. You make it
with either cooked tuna or salmon.
Sometimes I will serve it with a
cream sauce, or creamed peas, or this lush Mustard Cream.
Tortilla Pie. Who says that economy has to taste bad? This is a delicious mix of corn
tortillas, tomatoes, pulses and cheese, baked together in a pie.
I am
sure Little Jack Horner would have loved this pie too!
Bread and Cheese Omelet. Once in a while an indulgent treat is just what we need. The recipe
is for one omelet, but you can make as many as you like, by increasing
the amount of ingredients.
I made two, one for me and one for my husband. I
doubled everything, cooked all the bread cubes together and then did
individual omelets, one at a time, keeping the first one warm in the
oven while I cooked the second one.
Confetti Rice Salad. Colorfully delicious! Filled with lots of good things and plenty of tasty crunch!
Nutellos. A favourite snack for kids, both large and small alike! Creamy
nutella, melted together with butter and marshmallows, and tasty oaty
O-shaped cereal stirred in. (Ok, so it's cheerios!) Scrummy, yummy
nummy!!
Irish Marmalade Cake. A
sweet and moist marmalade flavoured loaf studded throughout with sticky
sweet sultanas. A delight when sliced, buttered and enjoyed with a
nice refreshing hot drink.
Like I said, this is by no means all that I could have shared with you today. My blog is filled with recipes like this. Have you got anything in particular that you would like to turn into a delicious meal? Ask me in the questions below and I will see what I can find or do! We are all in this together!
Like I said, this is by no means all that I could have shared with you today. My blog is filled with recipes like this. Have you got anything in particular that you would like to turn into a delicious meal? Ask me in the questions below and I will see what I can find or do! We are all in this together!
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