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Posts Tagged ‘cabbage’

This tasty meal is super easy to make, perfect for a busy workday.  It’s adapted from a recipe I found on one of my favorite food blogs, The Kitchn.

about 3 pounds pork shoulder (also called Boston Butt), trimmed of thick fat
Salt and pepper
3-4 cloves garlic, smashed
1 large piece fresh ginger, about 3 or 4 inches long
1/2 bottle hoisin sauce (use about 7 ounces)

Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker. Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.

When finished and tender, use two large forks to shred the meat and mix it with the sauce.

Serve with warm whole wheat tortillas, peanut slaw (recipe below) and plenty of chili garlic sauce.

Peanut Slaw

1/2 medium head green cabbage, outer leaves removed
1/3 cup roasted, unsalted peanuts
1/2 cup chopped cilantro (about one big handfuls unchopped)
Salt and pepper

1/4 cup light oil, like canola
1-2 tablespoons rice vinegar
1/2 to 1 tablespoon sugar
1/2 to 1 tablespoon sesame oil
1/2 teaspoon soy sauce

Shred the cabbage very finely. Toss with the peanuts in a large bowl. Toss the chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.

Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.

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Another wonderful meal, thanks to The Whole Life Nutrition cookbook.  All 3 recipes came from this cookbook.  I’m always looking for new ways to cook the gluten-free grains, and I have to be honest, millet isn’t exactly my favorite. These patties were really good though! The BBQ Navy Beans, super yummy! Spicy with a little sweetness, really good, so yes you MUST buy the cookbook, because, again, I’m not putting the recipe here. I have made the cabbage salad before.

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This soup was great, it has a perfect balance of spices, the cabbage salad works well with the dal.  Both recipes are (adapted) from The Whole Life Nutrition Cookbook.

olive oil

1 1 /2 tsp black mustard seeds

1 1/2 tsp cumin seeds

1 onion, diced

3 cloves garlic, minced

2 tsp turmeric

2 tsp cumin

1/4 tsp cayenne

2 carrots, diced

3 medium red potatoes, cubed

2 1/2 cups red lentils

6 cups water

1 can coconut milk

1 can diced tomatoes

1 tsp salt

In a large stock pot heat the oil over medium heat and add the cumin and mustard seeds. Saute until they begin to pop. Quickly add the onions and garlic and saute until soft.  Add the turmeric, cumin, cayenne, carrots and potatoes and saute a few minutes.  Add the lentils, water, coconut milk and tomatoes. Stir well and bring to a boil. Simmer, covered, for about 45 minutes. Add salt to taste.

Cabbage and Cilantro Salad

5 cups chopped cabbage

1/4 cup cilantro, finely chopped

1/2 cup toasted sunflower seeds

1/4 cup olive oil

3 Tbsp brown rice vinegar

salt and pepper to taste

Combine the cabbage and cilantro in a large bowl. Whisk together the oil and vinegar and pour over cabbage, mix well and season with salt and pepper, top with toasted sunflower seeds.

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I love rice noodles, and anything with coconut milk in it, so this recipe seemed like a no brainer. It was good, but I think next time I will add more ginger, and more curry paste. This is adapted from a Cooking Light recipe.

6 ounces rice sticks (rice noodles)
1 cup coconut milk
1 Tbsp sugar
2 Tbsp  soy sauce
1 1/2 Tbsp  grated fresh ginger
2 cloves garlic, minced
2 tsp green curry paste
1/2 teaspoon salt
1 package extra-firm tofu, drained and cut into 1-inch cubes  
4 cups shredded napa (Chinese) cabbage
1 cup chopped green onions
3 Tbsp chopped fresh cilantro

Cook rice noodles according to package.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.

Sauté tofu over medium-high heat until golden brown. Remove tofu from pan; keep warm. Add cabbage; sauté until wilted, about 8 minutes. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

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Oh my!!! These are so good! These were great and very easy to make! Thanks so much Martha!

1 medium onion, diced

1 teaspoon dried oregano

2 dried bay leaves

1 chipotle, in adobo sauce, minced

1 tablespoon adobo sauce

1 can (28 ounces) crushed tomatoes

1 can (14.5 ounces) whole tomatoes in puree

2 teaspoons salt

1/2 teaspoon ground pepper

2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise

In slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes, salt, and pepper. Add pork; toss to coat with sauce.

Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).

Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce. Discard bay leaves.

I served these with warm corn tortillas.

Crunchy Slaw with Radishes

1/3 cup mayonnaise

3 tablespoons white-wine vinegar

3 tablespoons freshly squeezed lime juice, from about 2 limes

1 tablespoon sugar

Coarse salt and ground pepper

1 small green cabbage, about 2 pounds, halved, cored, and thinly sliced

1 bunch radishes, ends trimmed, halved, and thinly sliced (about 1 1/2 cups)

In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.

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This recipe is adapted from a Martha Stewart recipe. I ended up not doing the kebab part, it was much easier just to lay all the pieces out on the grill pan. It was a good recipe, not great, but good.

1/3 cup grainy mustard

1/3 cup brown rice vinegar

1/4 cup olive oil

1 Tbsp sugar

salt and pepper

about 2 pounds turkey thighs, cut into 1 inch pieces

1/2 head green cabbage, finely shredded

3 carrots, shredded

In a large bowl, whisk together mustard, vinegar, oil and sugar, season with salt and pepper.  Transfer 1/2 cup to another large bowl, add turkey and toss to combine. Cover and refrigerate 30 minutes.

Add cabbage and carrots to the remaining mustard sauce, toss to combine and season with salt and pepper.

Heat a grill pan over medium high heat, and grill turkey until cooked through.

I served this with brown rice.

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Saturday: Chinese Cabbage Stir fry

Sunday: Salmon with Lemon, Green Beans, Red Potatoes

Monday: Slow Cooker Soup Beans with Cornbread and Kale

Tuesday: Leftovers

Wednesday: Sesame Noodles with Tofu, Broccoli and Carrots

Thursday: Vegetarian Bolognese with Mixed Green Salad

Friday: Leftovers

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