I had a GIANT head of cabbage in the fridge from two weeks ago, and finally I had an evening to prepare something. I found a recipe for scalloped cabbage casserole on-line:
http://allrecipes.com/recipe/beths-scalloped-cabbage/detail.aspx
I used 1/2 of the GIANT head of cabbage, used breadcrumbs instead of crackers and sprinkled paprika on top for color. Bert liked it okay. I think it was kind of boring. I think that smaller pieces of cabbage might have worked better than chunks of cabbage. I think I needed to either drain the cabbage more or use more cheese in my roux. The final product was kind of runny. I sprinkled curry on mine which helped a little.
I served this with grilled pork chops. I think some butternut squash would also taste good with these two items.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Wednesday, October 15, 2014
Thursday, September 18, 2014
Stuffed Pepper
For stuffed peppers tonight I used:
1 cup 10minute Uncle Ben's Brown Rice
1 head of Asian Greens
8oz V8 low sodium vegetable juice
2 chicken sausage links
2 medium tomatoes
3 peppers
Shredded cheese blend, low fat
I started the water boiling for the peppers. While that was boiling, I cleaned and cut the pepper and greens. The greens taste like cabbage. I also started the rice, which took 10 minutes.
When the large pot of water was boiling I added the greens' stems first, then the peppers (I cut those in half this time so they would fit in the pot). I brought that back to boiling then added the green leaves. After a minute or two I drained off the water and returned it to the large pot so I could add the diced tomato, rice and chicken sausage. Last time I made stuffed peppers, I thought it was dry, so this time I added the vegetable juice. Seasoned with salt and ground peppercorn.
I scooped the filling into the pepper halves and arranged in a baking dish. I sprinkled cheese on top, covered and baked in the oven, convection setting, for 20minutes. It was heated through after 20minutes.
This took about 1.5 hours, cooking on my own. Not sure Bert would have saved me much time since there was time spent waiting for water to boil.
1 cup 10minute Uncle Ben's Brown Rice
1 head of Asian Greens
8oz V8 low sodium vegetable juice
2 chicken sausage links
2 medium tomatoes
3 peppers
Shredded cheese blend, low fat
I started the water boiling for the peppers. While that was boiling, I cleaned and cut the pepper and greens. The greens taste like cabbage. I also started the rice, which took 10 minutes.
When the large pot of water was boiling I added the greens' stems first, then the peppers (I cut those in half this time so they would fit in the pot). I brought that back to boiling then added the green leaves. After a minute or two I drained off the water and returned it to the large pot so I could add the diced tomato, rice and chicken sausage. Last time I made stuffed peppers, I thought it was dry, so this time I added the vegetable juice. Seasoned with salt and ground peppercorn.
I scooped the filling into the pepper halves and arranged in a baking dish. I sprinkled cheese on top, covered and baked in the oven, convection setting, for 20minutes. It was heated through after 20minutes.
This took about 1.5 hours, cooking on my own. Not sure Bert would have saved me much time since there was time spent waiting for water to boil.
Monday, September 8, 2014
Chicken Broccoli Casserole
For this recipe, I took inspiration from a few different recipes on allrecipes.com.
http://allrecipes.com/Recipe/Broccoli-Chicken-Divan/Detail.aspx
http://allrecipes.com/Recipe/Chicken-Divan/Detail.aspx
Bert sauteed about 1 pound of chicken tenders, cubed. I steamed 1 medium head of fresh broccoli (cut into pieces) for about 5minutes or so, but I think the "or so" was a little too long. I layered the broccoli into an 11x7 glass Pyrex. The chicken was seasoned with salt and pepper and layered into the dish. Then I mixed 1 can of cream of broccoli soup with about 1/2 can of fat free milk and some curry. I poured/distributed the soup over the chicken and broccoli. I sprinkled low fat Mexican cheese blend on the top, then some breadcrumbs (plain). Maybe I should have mixed melted butter with the breadcrumbs to add some color to the dish. I baked in the oven for 30minutes at 350degrees.
I liked the casserole. Bert did not care for it. He thought there was too much broccoli, but he also didn't realize there was curry in it, which was the most prominent flavor, so we are still not really sure what he didn't like about the dish.
We served this with steamed corn the first night and roasted potatoes the second night. If we didn't have either, you could probably add more water to the dish with instant rice to make a complete casserole.
http://allrecipes.com/Recipe/Broccoli-Chicken-Divan/Detail.aspx
http://allrecipes.com/Recipe/Chicken-Divan/Detail.aspx
Bert sauteed about 1 pound of chicken tenders, cubed. I steamed 1 medium head of fresh broccoli (cut into pieces) for about 5minutes or so, but I think the "or so" was a little too long. I layered the broccoli into an 11x7 glass Pyrex. The chicken was seasoned with salt and pepper and layered into the dish. Then I mixed 1 can of cream of broccoli soup with about 1/2 can of fat free milk and some curry. I poured/distributed the soup over the chicken and broccoli. I sprinkled low fat Mexican cheese blend on the top, then some breadcrumbs (plain). Maybe I should have mixed melted butter with the breadcrumbs to add some color to the dish. I baked in the oven for 30minutes at 350degrees.
I liked the casserole. Bert did not care for it. He thought there was too much broccoli, but he also didn't realize there was curry in it, which was the most prominent flavor, so we are still not really sure what he didn't like about the dish.
We served this with steamed corn the first night and roasted potatoes the second night. If we didn't have either, you could probably add more water to the dish with instant rice to make a complete casserole.
Saturday, September 6, 2014
Stuffed peppers
Tonight I made a new dish! Stuffed peppers.
I had one medium red bell pepper, 1 large green bell pepper, 1 small red bell pepper. Leftover eggplant and squash from the previous recipe and leftover bulgur, already cooked. We also defrosted two chicken sausage links (Thin and Trim brand).
I boiled the peppers in a large pot of boiling water for like 5 minutes. I diced the squash and eggplant that had already been sauteed and seasoned earlier in the day and cut up a medium tomato. I mixed all of my vegetables with sausage pieces together. I cut the soft peppers in half, then filled them with my stuffing. I then sprinkled cheese on the top and baked it in the oven at 350 for maybe 30minutes, took it out, sprinkled on more cheese, and put it in for another 5 minutes. Done.
Bert didn't have any complaints as he shoveled it into his mouth. I thought the stuffing was kind of dry and maybe would taste better with some tomato sauce to bring everything together.
Made enough for four servings (two nights) for us.
We each ate half of the green pepper. Tomorrow we will share the red peppers since those are smaller we can each eat a whole one (or share the halves since the small pepper is very small).
I had one medium red bell pepper, 1 large green bell pepper, 1 small red bell pepper. Leftover eggplant and squash from the previous recipe and leftover bulgur, already cooked. We also defrosted two chicken sausage links (Thin and Trim brand).
I boiled the peppers in a large pot of boiling water for like 5 minutes. I diced the squash and eggplant that had already been sauteed and seasoned earlier in the day and cut up a medium tomato. I mixed all of my vegetables with sausage pieces together. I cut the soft peppers in half, then filled them with my stuffing. I then sprinkled cheese on the top and baked it in the oven at 350 for maybe 30minutes, took it out, sprinkled on more cheese, and put it in for another 5 minutes. Done.
Bert didn't have any complaints as he shoveled it into his mouth. I thought the stuffing was kind of dry and maybe would taste better with some tomato sauce to bring everything together.
Made enough for four servings (two nights) for us.
We each ate half of the green pepper. Tomorrow we will share the red peppers since those are smaller we can each eat a whole one (or share the halves since the small pepper is very small).
Friday, August 15, 2014
Baked Eggplant
Tonight I made baked eggplant. Recipe found here:
https://stillmansfarm.wordpress.com/2011/07/26/baked-eggplant-2/
I had one skinny and long eggplant and one fat eggplant. The skinny one I cut the long way, the fat one I cut into small circles. I used a spatula to spread real mayo on each piece. I put these on a baking sheet with parchment paper. I then sprinkled shredded Parmesan cheese on each one. Popped them into the oven just as the recipe stated.
They are so yummy! I may try freezing them if there are any left tomorrow.
Tomorrow I make cucumbers.
Tonight we had the kale.
https://stillmansfarm.wordpress.com/2011/07/26/baked-eggplant-2/
I had one skinny and long eggplant and one fat eggplant. The skinny one I cut the long way, the fat one I cut into small circles. I used a spatula to spread real mayo on each piece. I put these on a baking sheet with parchment paper. I then sprinkled shredded Parmesan cheese on each one. Popped them into the oven just as the recipe stated.
They are so yummy! I may try freezing them if there are any left tomorrow.
Tomorrow I make cucumbers.
Tonight we had the kale.
Sunday, August 3, 2014
Trying to compost
Today's box:
1 giant head of red leaf lettuce
4 cucumbers
4 ears of corn
1 bunch kale
1 bunch arugula
1 bunch small beets (white beets with red veins)
1 pepper
1 onion
2 tomatoes
1/2 pint blueberries
I also picked up: Cisco's Light Sankaty to try.
My mom also left behind two small cucumbers and a handful of green leaf lettuce... and a jar of her refrigerator pickles. Although, I did say it was okay to leave me the lettuce and pickles. I could tell she didn't want to drag them back home with her... and she had just told me that she made another 4 jars before making the trip down, so I knew she had plenty to spare.
After washing all the lettuce I looked at the remaining stump and realized that it was ridiculous for this to all end up in the landfill in a plastic bag! And I feel it is too much for my garbage disposal to take. Especially since I think that the more I use the disposal the greater the chance I am going to break it and need to hire a plumber to fix it. I finally decided to buy into a composting group:
http://bootstrapcompost.com/
They will pick up a 5gallon compost bucket every two weeks. Three times a year I think they return some compost to you or donate it to Boston school gardens. I opted for donation since I don't have my own garden! Can I write off the compost donation on my taxes??
Well, the bucket might arrive too late for today, but hopefully I'll get one later this week.
I peeled the beets and started those roasting. That is when I realized they were white beets with red veins. So far I had only received traditional dark red/purple beets. I have already pulled them out of the oven and tried a few. So tasty and earthy!
Since the oven was on anyway, I kept working and made my mom's Italian Bake. Not a drop of Italian blood in us, but this is a good use of my CSA! I had scratched out the recipe on a post-it note like 4 years ago. I must have been on the phone with my mom at the time, because there were limited details. This is what I did this time:
Italian Bake
4 small zukes or eggplant
1/2 onion
16oz tomato sauce
2 cloves garlic
Oregano to taste
Shredded cheese
Bread crumbs
Preheat oven to 350. I sauteed the onion and garlic in a little oil, then added the tomato sauce until warm. Added some oregano. I used the mandolin to slice my vegetables to 1/4 inch. I used 1 yellow squash, 1 Zuke, 2 thin long eggplant. I sprinkled a little salt on them.
Next I layered the vegetables, then tomato/onion mix, then cheese, then repeat. Topped with cheese and breadcrumbs and more oregano. It is baking as I type. I will let you know how it turns out. I wonder if 1) I should put breadcrumbs within the layers 2) it is better to sauté the onion first, or just boil in the sauce?
We will also make the corn tonight and stir fry some chicken.
1 giant head of red leaf lettuce
4 cucumbers
4 ears of corn
1 bunch kale
1 bunch arugula
1 bunch small beets (white beets with red veins)
1 pepper
1 onion
2 tomatoes
1/2 pint blueberries
I also picked up: Cisco's Light Sankaty to try.
My mom also left behind two small cucumbers and a handful of green leaf lettuce... and a jar of her refrigerator pickles. Although, I did say it was okay to leave me the lettuce and pickles. I could tell she didn't want to drag them back home with her... and she had just told me that she made another 4 jars before making the trip down, so I knew she had plenty to spare.
After washing all the lettuce I looked at the remaining stump and realized that it was ridiculous for this to all end up in the landfill in a plastic bag! And I feel it is too much for my garbage disposal to take. Especially since I think that the more I use the disposal the greater the chance I am going to break it and need to hire a plumber to fix it. I finally decided to buy into a composting group:
http://bootstrapcompost.com/
They will pick up a 5gallon compost bucket every two weeks. Three times a year I think they return some compost to you or donate it to Boston school gardens. I opted for donation since I don't have my own garden! Can I write off the compost donation on my taxes??
Well, the bucket might arrive too late for today, but hopefully I'll get one later this week.
I peeled the beets and started those roasting. That is when I realized they were white beets with red veins. So far I had only received traditional dark red/purple beets. I have already pulled them out of the oven and tried a few. So tasty and earthy!
Since the oven was on anyway, I kept working and made my mom's Italian Bake. Not a drop of Italian blood in us, but this is a good use of my CSA! I had scratched out the recipe on a post-it note like 4 years ago. I must have been on the phone with my mom at the time, because there were limited details. This is what I did this time:
Italian Bake
4 small zukes or eggplant
1/2 onion
16oz tomato sauce
2 cloves garlic
Oregano to taste
Shredded cheese
Bread crumbs
Preheat oven to 350. I sauteed the onion and garlic in a little oil, then added the tomato sauce until warm. Added some oregano. I used the mandolin to slice my vegetables to 1/4 inch. I used 1 yellow squash, 1 Zuke, 2 thin long eggplant. I sprinkled a little salt on them.
Next I layered the vegetables, then tomato/onion mix, then cheese, then repeat. Topped with cheese and breadcrumbs and more oregano. It is baking as I type. I will let you know how it turns out. I wonder if 1) I should put breadcrumbs within the layers 2) it is better to sauté the onion first, or just boil in the sauce?
We will also make the corn tonight and stir fry some chicken.
Wednesday, July 30, 2014
Comedy of Risotto
We made the risotto dish again last night since it is pretty easy.
I really wanted to go to the gym after work on Tuesday since I hadn't been in a while. As I was leaving work I texted Bert: "going to the gym. we need to defrost chicken." He knows that means I forgot to take some out that morning, and when he gets home he needs to start running the single breast under water (it takes about 30minutes and a lot of water to do it this way). As I walked to the gym I remembered that we didn't have any starch for the meal, and we had leftover ingredients to make the risotto again. This time I called him, because I have a dumbphone and typing instructions into a text would take forever. I had to leave a message: "Hi hon, let's make the risotto again tonight. The kale is already washed and ready to use, and the tomato sauce is in a Tupperware container in the fridge. I hope to be home by 6, but if you can start that around 6, then we can eat around 7. Love you! "
After my work-out my sugar was low, so I couldn't race home. Instead I sat on a bench and drank Gatorade. I texted him again, "my sugar is low, need to wait before I walk home." When my sugar felt better I started to walk home. I decided I should probably text him again so he knows I didn't pass out in a ditch or something: "I am getting close" at 6:30.
I get home finally and the first thing he says to me is "I failed." And I know that means, he is just starting dinner. Oh well. The onion was chopped and hitting the pan as I walked through the door. Oh well.
Where did the communication break down? Well, he defrosted the chicken without a problem. But the phone call did me in. For some reason that night he wasn't able to reach his VM. He thought the message might be from his mom and he would call her later when he got home. I was vaguely concerned that I didn't hear anything back from him through all of this, but not enough for me to panic. NBD. When he got the text that I was on my way home, he looked at his phone and realized the VM service was working and I had left a message.... with specific directions.
We ate a little later that night, but it was fine as I had time to freshen up before we sat down.
I have today off so I changed up my lunch. I had one tortilla wrap in the fridge, plenty of lentils, kale and cheese leftover. I made a quesadilla for lunch and cooked the rest of the kale, knowing we could eat it as a side later that night.
Sunday through Tuesday we should have served more veggies with the risotto to help use up the vegetables. Basically we didn't make a dent in the box those nights! Rookie mistake.
I really wanted to go to the gym after work on Tuesday since I hadn't been in a while. As I was leaving work I texted Bert: "going to the gym. we need to defrost chicken." He knows that means I forgot to take some out that morning, and when he gets home he needs to start running the single breast under water (it takes about 30minutes and a lot of water to do it this way). As I walked to the gym I remembered that we didn't have any starch for the meal, and we had leftover ingredients to make the risotto again. This time I called him, because I have a dumbphone and typing instructions into a text would take forever. I had to leave a message: "Hi hon, let's make the risotto again tonight. The kale is already washed and ready to use, and the tomato sauce is in a Tupperware container in the fridge. I hope to be home by 6, but if you can start that around 6, then we can eat around 7. Love you! "
After my work-out my sugar was low, so I couldn't race home. Instead I sat on a bench and drank Gatorade. I texted him again, "my sugar is low, need to wait before I walk home." When my sugar felt better I started to walk home. I decided I should probably text him again so he knows I didn't pass out in a ditch or something: "I am getting close" at 6:30.
I get home finally and the first thing he says to me is "I failed." And I know that means, he is just starting dinner. Oh well. The onion was chopped and hitting the pan as I walked through the door. Oh well.
Where did the communication break down? Well, he defrosted the chicken without a problem. But the phone call did me in. For some reason that night he wasn't able to reach his VM. He thought the message might be from his mom and he would call her later when he got home. I was vaguely concerned that I didn't hear anything back from him through all of this, but not enough for me to panic. NBD. When he got the text that I was on my way home, he looked at his phone and realized the VM service was working and I had left a message.... with specific directions.
We ate a little later that night, but it was fine as I had time to freshen up before we sat down.
I have today off so I changed up my lunch. I had one tortilla wrap in the fridge, plenty of lentils, kale and cheese leftover. I made a quesadilla for lunch and cooked the rest of the kale, knowing we could eat it as a side later that night.
Sunday through Tuesday we should have served more veggies with the risotto to help use up the vegetables. Basically we didn't make a dent in the box those nights! Rookie mistake.
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