Sweet and Sour Cabbage Rolls

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Part 2 of this week’s cooking with maple syrup. Adapted from Maple by Katie Webster.

 

 

Sweet and Sour Cabbage Rolls

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 whole leaves from 1 large cabbage
  • 3 cups boiling water
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion diced
  • 1/4 teaspoon salt
  • 1/2 pound lean ground beef
  • 1 cup finely chopped mushrooms
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 3 tablespoons red wine vinegar
  • 3 tablespoons dark pure maple syrup
  • 2 teaspoons Worcestershire sauce
  • 1 15-ounce can tomato sauce
  • 1 cup shredded part-skim mozzarella cheese

 

Directions

  1. Stack cabbage leaves in a large Dutch oven and pour the boiling water over top. Cover, set over high heat, and boil, rotating top leaves to the bottom. Cook for 4 to 6 minutes, until cabbage is just tender enough to be pliable, but not too soft that it tears. Drain the leaves on a work surface and let cool.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and salt, cook stirring often for about 6 to 8 minutes, until the onion is soft and starting to brown. Add the beef, mushrooms, and pepper.  Using a wooden spoon to break up the meat, cook for about 3 to 4 minutes until the beef is browned and no pink remains. Add tomato paste and coat the mixture. Add the vinegar, syrup and Worcestershire sauce and bring to a simmer, stirring often. Remove from heat.
  3. Spoon 1/4 cup of the filling onto each cabbage leaf and roll tucking in the sides. Arrange the rolls in the skillet with seam side down. Pour the tomato sauce over rolls. Cover and cook over medium-low heat. Cook for about 20 minutes. Uncover and add the mozzarella cheese. Cover and cook for about another 2 minutes., until cheese melts. Let sit for about 10 minutes before serving.

 

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Maple Tahini Chicken and Broccoli

2 Comments

Knowing how much I love cookbooks, my husband bought me Maple by Katie Webster while he was in Stowe Vermont. Filled with fantastic, easy, and delicious recipes using maple syrup!

 

Maple Tahini Chicken and Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons of dark pure maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • pinch salt
  • 4 teaspoons avocado oil or organic canola oil, divided
  • 1 pound boneless skinless chicken breast, cubed
  • 1/4 teaspoon ground white or black pepper
  • 1 bunch scallions, sliced, white and green parts separated
  • 2 teaspoons grated or minced fresh ginger
  • 1 cup reduced-sodium chicken broth
  • 4 cups broccoli florets
  • 2 cups peeled sliced carrots
  • 1 tablespoon lime juice
  • 2 teaspoons sesame seeds for garnish, optional

 

Directions

  1.  In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt, set aside.
  2.   Place large skillet over high heat. Add 2 teaspoons of oil to coat the bottom. Add the chicken, sprinkle with pepper and cook for about 5 to 6 minutes till browned. Transfer onto a dish and set aside.
  3. Add remaining  oil to the pan and add the scallions whites and ginger. Cook, stirring, 15 to 30 seconds until fragrant. Add broth and bring to a simmer, scraping up the brown bits. Add the broccoli and carrots. Cover and simmer for about 4 to 5 minutes. Stir a couple of times.
  4.   Stir in the sauce, chicken and any the juices from the chicken into the vegetables and continue cooking, stirring often for about another 5 minutes, until the chicken is cooked through and the sauce has thickened.
  5. Remove from the heat and stir in the green scallions and garnish with the sesame seeds.

 

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Chicken Burgers with Basil & Dried Tomatoes

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Part 2 of my recipes from Great American Grilling cookbook. Easy and healthy burgers! They can be a bit sticky, I would oil the grill before placing the burgers. The recipe called for flat bread such as focaccia, but I was able to find flat bread for burgers at the market.

 

Chicken Burgers with Basil & Dried Tomatoes

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt and pepper
  • 2 pounds lean ground chicken
  • 1 egg white
  • 1 medium red onion finely chopped
  • 1/2 cup minced fresh basil
  • 1/3 cup drained dried tomatoes, minced
  • 2 cloves garlic minced
  • 6 pieces flat bread
  • arugula or other salad greens

 

Directions

  1. Combine vinegar, oil, salt, and pepper in a small bowl, set aside.
  2. Ina large bowl, combine the chicken, egg white, onion, basil, tomatoes and garlic. Shape into 6 equal-size patties, about 3/4 -inch thick. Cook, turning once halfway through cooking time 10 to 12 minutes.
  3.   Brush one side of the bread with the oil mixture, place the chicken patties on bread an top with salad greens.

 

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Turkey Rolls with Shiitake-Cheese Filling

2 Comments

Adapted from the Great American Grilling by Weber, a cookbook I’ve had for many years. I’m not really sure but, I think it came with Weber grill.

I’m not a big fan of turkey but, this was delicious and so easy to make!

 

Turkey Rolls with Shiitake-Cheese Filing

  • Servings: 6 to 8
  • Difficulty: easy
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Ingredients

  • 8 ounces fresh shiitake mushrooms
  • 5 teaspoons oil drained from the sun-dried tomatoes
  • 2 tablespoons minced, drained sun-dried tomatoes
  • 1 clove garlic, minced
  • 8 skinless, boneless turkey breasts or cutlets
  • 8 ounces fontina cheese cut into sticks, about 1/4-inch thick
  • 16 large fresh sage leaves
  • 1 1/2 tablespoons fresh thyme, minced
  • 1/2 cup grated Asiago cheese

 

Directions

  1.  Cut 4 of the mushrooms in half, and coarsely chop the remaining. Heat 2 teaspoons of the oil in a pan over medium-high heat. Add the mushroom halves and cook till lightly brown, about 6 to 8 minutes. Set aside. In the same pan heat the remaining chopped mushrooms, tomatoes, and garlic. Cook, stirring often until the mushrooms begin to brown, about 6 to 8 minutes.  Let cool.
  2. Pound the turkey between 2 sheets of plastic wrap, until about about 1/8-inch in thickness.  Place the fontina cheese in the center, spoon over the mushroom mixture, sage, thyme and Asiago. Roll to enclose.
  3. Place on the grill and cook for about 6 minutes, turn over and cook for another 6 minutes. Serve with the mushroom halves.

 

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Summer Kale and Quinoa Salad

3 Comments

Well Dress'd Chef

Happy food Friday all! It’s always a good day here when it’s the start of the weekend and this weekend promises to be super laid back and lazy (my favorite kind). And so in keeping with that, today’s recipe is a super laid back and easy salad that I have been creating and recreating for weeks until it finally dawned on me that you all may enjoy it too.

First thing is first, we need to address something here… Kale. I feel like kale is a pretty polarizing leafy green, ya either love it and throw it in everything or ya hate it and can’t stand the texture/taste. But, I have a major piece of advice for you (especially) if you don’t love it: massage your kale. Yup, massage it. To me kale tastes and feels totally different once it has been massaged with a little EVOO and salt and…

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