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Wednesday, September 30, 2015

polish sausage with red cabbage

Ingredients

  • Servings: 4
  • 1 large head red cabbage, sliced
  • 2 quarts boiling water
  • 2 tablespoons butter
  • 1/3 cup lemon juice
  • 1/2 cup red
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons brown sugar
  • 1 tablespoon cornstarch
  • 3/4 pound kielbasa, diced

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 40 mins

  • place the cabbage in a colander. pour the boiling water over the cabbage and allow to drain well.
  • melt the butter in a large heavy skillet. add the cabbage and stir in the lemon juice. cook and stir for about 5 minutes or until the cabbage is pink. add the , salt and pepper. cover and simmer over medium-low heat for 45 minutes.
  • mix the brown sugar and cornstarch together. stir into simmering liquid. bring to a boil, stirring constantly. reduce the heat and add the sausage. cover and cook for 30 minutes.

fish tacos

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Tuesday, September 29, 2015

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

Monday, September 28, 2015

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

Sunday, September 27, 2015

fish tacos

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Friday, September 25, 2015

gyoza

Ingredients

  • Servings: 30
  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground lamb
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar

Recipe

    Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins

  • heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
  • preheat vegetable oil in a large skillet over medium high heat.
  • place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
  • in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
  • in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Wednesday, September 23, 2015

fried cabbage and egg noodles

Ingredients

  • Servings: 4
  • 1 (16 ounce) package egg noodles
  • 1 stick butter
  • 1 medium head green cabbage, chopped
  • salt and pepper to taste

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • bring a large pot of lightly salted water to a boil. cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. drain.
  • while the noodles cook, melt the butter in a large skillet over low heat. add the cabbage to the melted butter; season with salt and pepper. cover and cook until the cabbage begins to brown, 5 to 7 minutes. stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

Tuesday, September 22, 2015

Stir-fried Vegetables With Chicken Or Lamb

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 1/2 pound boneless skinless chicken breasts, cut into cubes
  • 2 cloves garlic, chopped
  • 2 tablespoons oyster sauce
  • 1 cup chopped broccoli
  • 1 cup sliced green bell pepper
  • 1 cup sliced carrots
  • 1 cup sliced napa cabbage
  • 1 cup sliced celery
  • 1 cup fresh bean sprouts
  • 1 cup sliced zucchini
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons mushroom soy sauce
  • 1 tablespoon cornstarch

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • heat oil in a wok or large heavy skillet. add chicken or lamb (see cook's note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. season with salt, and stir-fry for 6 to 8 minutes.
  • in a small bowl, mix together water, soy sauce and cornstarch. stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Mexican Oxtail Beef Soup

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 2 pounds beef oxtail, cut into pieces
  • 1 pound cubed beef stew meat (optional)
  • 1 cube beef bouillon
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • salt and pepper to taste
  • 4 ears corn on the cob, broken in half
  • 3 carrots, coarsely chopped
  • 2 russet potatoes, cut into bite-sized pieces
  • 1/3 cup lentils, picked over and rinsed
  • 1/3 cup long grain rice
  • 1 cup frozen mixed vegetables (optional)
  • 1 head cabbage, cored and cut into 8 wedges
  • 8 corn tortillas (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

    Ready Time: 4 hrs

  • heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. skim off and discard any foam that collects at the top.
  • drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

fried cabbage ii

Ingredients

  • Servings: 6
  • 3 slices bacon, chopped
  • 1/4 cup chopped onion
  • 6 cups cabbage, cut into thin wedges
  • 2 tablespoons water
  • 1 pinch sugar
  • salt and pepper to taste
  • 1 tablespoon vinegar

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
  • cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

Monday, September 21, 2015

Cheesy Lamb Chops With Spicy Apples

Ingredients

  • Servings: 4
  • 1 tablespoon butter
  • 1 onion, sliced
  • 1 pinch red pepper flakes
  • 1 apple, cored and sliced
  • 2 teaspoons sugar
  • 2 tablespoons balsamic vinegar
  • 4 lamb chops
  • salt and pepper to taste
  • 4 slices extra sharp cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • prepare a grill for high heat.
  • while the grill heats, melt the butter in a skillet over medium heat. add the onion, and cook until soft. season with red pepper flakes then add the sliced apple. stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
  • season the lamb chops with salt and pepper. grill for 3 to 5 minutes per side, depending on thickness. spoon the onions and apples on top of the chops, and top with a slice of cheddar cheese. cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.

Sunday, September 20, 2015

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

sweet and spicy lamb and napa cabbage stir-fry with spicy noodles

Ingredients

  • Servings: 6
  • 12 ounces dry chinese noodles
  • 3 tablespoons soy sauce
  • 3/4 cup sweet chili sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 3 tablespoons sesame oil
  • 1/2 cup soy sauce
  • 1/2 teaspoon garlic powder
  • 1 (1 pound) lamb loin, cut into 2-inch strips
  • 2 tablespoons cooking oil
  • 2 onions, cut into bite-size pieces
  • 1/8 teaspoon crushed red pepper flakes
  • 3 tablespoons sweet chili sauce
  • 3 cups chopped napa cabbage
  • 3/4 cup sliced celery
  • 1 cup sliced carrots
  • 3 red bell peppers, chopped
  • 2 teaspoons cornstarch
  • 1/4 cup cold water

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the chinese noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
  • whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained chinese noodles and toss to coat; set aside
  • whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the lamb and stir to coat. allow to marinate 5 minutes.
  • heat the cooking oil in a wok or a large, deep skillet over medium-high heat. add the lamb, onions, and red pepper flakes to the oil; cook until the lamb is browned completely. stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. serve the stir-fry over the noodles.

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

Friday, September 18, 2015

Haluski - Cabbage And Noodles

Ingredients

  • Servings: 12
  • 1 (16 ounce) package medium-wide egg noodles
  • 1 cup butter, divided
  • 2 large onions, chopped
  • 2 small heads cabbage, cored and cut into 1-inch pieces
  • salt and ground black pepper to taste
  • 1 tablespoon water, or as needed (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 300 degrees f (150 degrees c).
  • fill a large pot with lightly salted water and bring to a rolling boil. stir in egg noodles and return to a boil. cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. drain well.
  • melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
  • cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. season with salt and black pepper.
  • place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. sprinkle with more salt and black pepper if desired.
  • bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Thursday, September 17, 2015

Old-world Cabbage Soup

Ingredients

  • Servings: 5
  • 1/2 medium head cabbage, chopped
  • 4 large carrots, cubed
  • 1 sweet onion, minced
  • 4 stalks celery, cubed
  • 3/4 cup ketchup
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 3 cups vegetable broth
  • 1 (14.5 ounce) can chicken broth
  • 1 (14.5 ounce) can peeled and diced tomatoes

Recipe

    Preparation Time: 20 mins Cook Time: 3 hrs 40 mins

    Ready Time: 4 hrs

  • place chopped cabbage into an 8-quart soup pot.
  • microwave diced carrot in 2 tablespoons water for 6 minutes on high.
  • microwave diced celery in 2 tablespoons water for 4 minutes on high.
  • add the microwaved vegetables to the pot. add minced sweet onion, celery, and ketchup. add juice cocktail, vegetable broth, chicken broth, and tomatoes. fill each can with water, and add the water to the mixture. cover, and bring to a boil. continue boiling for 30 minutes.
  • reduce heat to simmer and cook for 2 to 3 hours.
  • serve with slices of a french baguette. have salt, black pepper, and tabasco available to season to taste at the table.

Wednesday, September 16, 2015

Ethiopian Cabbage Dish

Ingredients

  • Servings: 5
  • 1/2 cup olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes

Recipe

    Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins

  • heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Alison's Colcannon

Ingredients

  • Servings: 12
  • 5 pounds potatoes, scrubbed and cubed with skin
  • 1/2 cup butter, divided
  • 1 cup fat-free sour cream
  • 1 large head cabbage, finely shredded
  • 1 bunch green onions, diced
  • 4 cloves garlic, minced
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • place potatoes in a large pot, and add enough water to cover. bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. drain. transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
  • melt remaining butter in a large pot (you can use the same pot) over medium heat. add garlic and green onion, and cook, stirring until softened. add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. serve hot.

gyoza

Ingredients

  • Servings: 30
  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground lamb
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar

Recipe

    Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins

  • heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
  • preheat vegetable oil in a large skillet over medium high heat.
  • place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
  • in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
  • in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Pancit

Ingredients

  • Servings: 4
  • 1 (8 ounce) package thin rice noodles
  • 1/2 pound skinless, boneless chicken legs, cut into bite-size pieces
  • 1/2 pound lamb tenderloin, cut into bite-size pieces
  • 1/2 cup soy sauce
  • ground black pepper to taste
  • 1/2 medium head cabbage, shredded
  • 2 carrots, shredded
  • 2 green onions, chopped into 1 inch pieces
  • 1/2 pound shrimp, peeled and deveined

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • place the rice noodles in a large bowl, and cover with warm water. when soft, cut into 4 inch lengths, drain, and set aside.
  • in a skillet over medium heat, brown the chicken and lamb until no pink shows. season with soy sauce and pepper. remove from skillet and set aside. saute the cabbage and carrots until tender. stir in the noodles, green onions and shrimp. cook for 4 to 5 minutes, stir in the chicken and lamb, and cook for 5 more minutes.

Tuesday, September 15, 2015

gyoza

Ingredients

  • Servings: 30
  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground lamb
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar

Recipe

    Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins

  • heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
  • preheat vegetable oil in a large skillet over medium high heat.
  • place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
  • in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
  • in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

fried cabbage ii

Ingredients

  • Servings: 6
  • 3 slices bacon, chopped
  • 1/4 cup chopped onion
  • 6 cups cabbage, cut into thin wedges
  • 2 tablespoons water
  • 1 pinch sugar
  • salt and pepper to taste
  • 1 tablespoon vinegar

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
  • cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

12-second Coleslaw

Ingredients

  • Servings: 6
  • 1 (10 ounce) package angel hair-style shredded cabbage
  • 2 tablespoons thousand island dressing
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon hot sauce
  • 1 pinch salt

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • stir cabbage, thousand island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed.

Garlic Vegetable Soup

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/4 medium head cabbage, shredded
  • 6 cups chicken broth
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 3 1/2 cups water
  • 1 cup elbow macaroni
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 35 mins

  • heat the oil in a large pot over medium heat. saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
  • raise heat to high and pour in the broth, tomatoes and water. bring to a boil, reduce heat to low, cover and simmer for 1 hour.
  • remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. remove from heat and stir in the garlic and ground black pepper.

bigos (hunter's stew)

Ingredients

  • Servings: 10
  • 2 thick slices hickory-smoked bacon
  • 1 pound kielbasa sausage, sliced into 1/2 inch pieces
  • 1 pound cubed lamb stew meat
  • 1/4 cup all-purpose flour
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 2 carrots, diced
  • 1 1/2 cups sliced fresh mushrooms
  • 4 cups shredded green cabbage
  • 1 (16 ounce) jar sauerkraut, rinsed and well drained
  • 1/4 cup dry red
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 tablespoon sweet paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon caraway seed, crushed
  • 1 pinch cayenne pepper
  • 1/2 ounce dried mushrooms
  • 1 dash bottled hot pepper sauce
  • 1 dash worcestershire sauce
  • 5 cups beef stock
  • 2 tablespoons canned tomato paste
  • 1 cup canned diced tomatoes

Recipe

    Preparation Time: 45 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 45 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • heat a large pot over medium heat. add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. use a slotted spoon to remove the meat and transfer to a large casserole or dutch oven.
  • coat the cubes of lamb lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. use a slotted spoon to transfer the lamb to the casserole. add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. do not let the vegetables brown.
  • deglaze the pan by pouring in the red and stirring to loosen all of the bits of food and flour that are stuck to the bottom. season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
  • mix in the dried mushrooms, hot pepper sauce, worcestershire sauce, beef stock, tomato paste and tomatoes. heat through just until boiling. pour the vegetables and all of the liquid into the casserole dish with the meat. cover with a lid.
  • bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

fish tacos

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and sauce.

Bdukes Lima Beans, Cabbage And Smoked Sausage

Ingredients

  • Servings: 8
  • 1 (16 ounce) package dried lima beans, soaked overnight
  • 2 smoked ham hocks
  • 8 cups water
  • 5 cups shredded cabbage
  • 1/2 cup butter
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon garlic powder
  • 1 (28 ounce) can diced tomatoes
  • 1 pound smoked sausage, sliced (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 45 mins

    Ready Time: 2 hrs

  • in a large pot, combine the lima beans, ham hocks, water, cabbage and butter. season with salt, pepper and garlic powder. bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. simmer for 1 1/2 hours. remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes.

Monday, September 14, 2015

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

Sunday, September 13, 2015

gyoza

Ingredients

  • Servings: 30
  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground lamb
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar

Recipe

    Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins

  • heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
  • preheat vegetable oil in a large skillet over medium high heat.
  • place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
  • in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
  • in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Lamb And Cabbage Soup

Ingredients

  • Servings: 6
  • 1 pound lamb sausage
  • 1 (14 ounce) can beef broth
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 1/2 head cabbage, finely chopped
  • 3 potatoes, diced
  • 1 onion, diced
  • 1 clove garlic, diced
  • 1 tablespoon dried marjoram
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • place sausage in a large pot, break apart, and cook until evenly brown.
  • pour the broth and water into the pot with the sausage. dissolve the beef bouillon granules in the liquid. mix in the cabbage, potatoes, onion, and garlic. season with marjoram, salt, and pepper. bring to a boil, reduce heat to low, and simmer 20 minutes.

shui zhu yu (sichuan boiled fish)

Ingredients

  • Servings: 2
  • 1 egg , beaten
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground pepper
  • 3 thin slices fresh ginger root
  • 1 (6 ounce) fillet basa, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 10 sichuan peppercorns
  • 5 dried chile de arbol peppers
  • 1 tablespoon vegetable oil
  • 2 teaspoons sichuan bean sauce
  • 2 cups water
  • 3 stalks celery, cut into 1/2-inch pieces
  • 1 cup sliced napa cabbage
  • 2 teaspoons minced garlic
  • 2 sprigs cilantro

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • stir the egg , cornstarch, pepper, and egg together in a bowl; add the basa and mix to coat. set aside and allow to marinate at least 15 minutes.
  • heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chilies). remove the dried chili peppers and peppercorns from the skillet. mince the chile peppers. mash the peppercorns finely; set aside.
  • return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. stir the water into the sauce, increase heat to high and cook until the sauce simmers. remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns .
  • divide the celery and cabbage between two soup bowls. pour the fish and sauce over the celery and cabbage. top with the garlic, peppercorns, and chile peppers.
  • heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns, and chile peppers. garnish each portion with cilantro to serve.

Saturday, September 12, 2015

Mie Goreng - Indonesian Fried Noodles

Ingredients

  • Servings: 6
  • 3 (3 ounce) packages ramen noodles (without flavor packets)
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, cut into strips
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 1 pinch ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped shallots
  • 5 cloves garlic, chopped
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 1 cup sliced fresh mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sweet soy sauce (indonesian kecap manis)
  • 1/4 cup oyster sauce
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
  • place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  • stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

gyoza

Ingredients

  • Servings: 30
  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground lamb
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar

Recipe

    Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins

  • heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
  • preheat vegetable oil in a large skillet over medium high heat.
  • place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
  • in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
  • in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Friday, September 11, 2015

fish tacos

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and sauce.

Mie Goreng - Indonesian Fried Noodles

Ingredients

  • Servings: 6
  • 3 (3 ounce) packages ramen noodles (without flavor packets)
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, cut into strips
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 1 pinch ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped shallots
  • 5 cloves garlic, chopped
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 1 cup sliced fresh mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sweet soy sauce (indonesian kecap manis)
  • 1/4 cup oyster sauce
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
  • place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  • stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

fried cabbage ii

Ingredients

  • Servings: 6
  • 3 slices bacon, chopped
  • 1/4 cup chopped onion
  • 6 cups cabbage, cut into thin wedges
  • 2 tablespoons water
  • 1 pinch sugar
  • salt and pepper to taste
  • 1 tablespoon vinegar

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
  • cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

Fish Tacos Ultimo

Ingredients

  • Servings: 16
  • 2 pounds tilapia fillets
  • 2 tablespoons lime juice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • cooking spray
  • 1/2 cup plain fat-free yogurt
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons canned chipotle peppers in adobo sauce
  • 16 (5 inch) corn tortillas
  • 2 cups shredded cabbage
  • 1 cup shredded monterey jack cheese
  • 1 tomato, chopped
  • 1 avocado - peeled, pitted, and sliced
  • 1/2 cup salsa
  • 2 green onions, chopped

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. spray both sides of each fillet with cooking spray.
  • preheat grill for medium heat and lightly oil the grate.
  • combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. set aside.
  • grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, monterey jack cheese, tomato, avocado, salsa, and green onions.

Tuesday, September 8, 2015

Fish Tacos Ultimo

Ingredients

  • Servings: 16
  • 2 pounds tilapia fillets
  • 2 tablespoons lime juice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • cooking spray
  • 1/2 cup plain fat-free yogurt
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons canned chipotle peppers in adobo sauce
  • 16 (5 inch) corn tortillas
  • 2 cups shredded cabbage
  • 1 cup shredded monterey jack cheese
  • 1 tomato, chopped
  • 1 avocado - peeled, pitted, and sliced
  • 1/2 cup salsa
  • 2 green onions, chopped

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. spray both sides of each fillet with cooking spray.
  • preheat grill for medium heat and lightly oil the grate.
  • combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. set aside.
  • grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, monterey jack cheese, tomato, avocado, salsa, and green onions.

fish tacos

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and sauce.

fried cabbage ii

Ingredients

  • Servings: 6
  • 3 slices bacon, chopped
  • 1/4 cup chopped onion
  • 6 cups cabbage, cut into thin wedges
  • 2 tablespoons water
  • 1 pinch sugar
  • salt and pepper to taste
  • 1 tablespoon vinegar

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
  • cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

Mie Goreng - Indonesian Fried Noodles

Ingredients

  • Servings: 6
  • 3 (3 ounce) packages ramen noodles (without flavor packets)
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, cut into strips
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 1 pinch ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped shallots
  • 5 cloves garlic, chopped
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 1 cup sliced fresh mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sweet soy sauce (indonesian kecap manis)
  • 1/4 cup oyster sauce
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
  • place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  • stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Stir-fried Vegetables With Chicken Or Lamb

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 1/2 pound boneless skinless chicken breasts, cut into cubes
  • 2 cloves garlic, chopped
  • 2 tablespoons oyster sauce
  • 1 cup chopped broccoli
  • 1 cup sliced green bell pepper
  • 1 cup sliced carrots
  • 1 cup sliced napa cabbage
  • 1 cup sliced celery
  • 1 cup fresh bean sprouts
  • 1 cup sliced zucchini
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons mushroom soy sauce
  • 1 tablespoon cornstarch

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • heat oil in a wok or large heavy skillet. add chicken or lamb (see cook's note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. season with salt, and stir-fry for 6 to 8 minutes.
  • in a small bowl, mix together water, soy sauce and cornstarch. stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Monday, September 7, 2015

Ethiopian Cabbage Dish

Ingredients

  • Servings: 5
  • 1/2 cup olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes

Recipe

    Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins

  • heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

chinese lion's head soup

Ingredients

  • Servings: 4
  • 1 pound ground lamb
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon monosodium glutamate (msg) (optional)
  • 1 teaspoon salt
  • 2 green onions, chopped and divided
  • 1 tablespoon vegetable oil
  • 1 head napa cabbage, cored and cut into chunks
  • 2 cups low-sodium chicken broth
  • 2 cups water, or as needed
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • mix the ground lamb, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. use your hands to mix until the ingredients are evenly distributed. set aside.
  • heat the vegetable oil in a wok or large skillet over high heat. when the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. pour in the chicken broth, water, and soy sauce. bring to a boil, then lower the heat to medium.
  • use a spoon to form the meat mixture into 1 inch balls. drop them into the boiling soup. when the last ball has been added, cover with a lid and simmer for 10 minutes. taste, and adjust salt before serving. garnish with remaining green onions and a drizzle of sesame oil.

fish tacos

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and sauce.

Sunday, September 6, 2015

Sweet And Sour Red Cabbage

Ingredients

  • Servings: 4
  • 1 medium head red cabbage, shredded
  • 1 quart water
  • salt to taste
  • 1/2 cup brown sugar
  • 1 tablespoon caraway seeds
  • 1/2 cup vinegar
  • 1/4 cup butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins

  • place cabbage in a medium saucepan with water and salt, and bring to a boil. stir in brown sugar and caraway seeds. cook 12 minutes, or until cabbage is tender; drain.
  • in a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

lithuanian lamb spareribs and sauerkraut soup

Ingredients

  • Servings: 10
  • 1 pound cubed beef stew meat
  • 1 pound lamb spareribs
  • 1 pound lamb chops
  • 1 pound smoked lamb butt
  • 1 cup water
  • 4 pounds sauerkraut
  • 1 cup water
  • 4 pounds finely chopped cabbage
  • 1/4 pound bacon
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 pound kielbasa sausage, sliced thin
  • 1 (29 ounce) can diced tomatoes
  • salt and pepper to taste

Recipe

  • brown the beef, spareribs and loin chops in a large heavy pot. put the browned meats and the smoked lamb butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the lamb chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
  • meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. stir in the chopped cabbage. cover and cook until cabbage is tender, about 30 minutes. remove lid and keep pot on a very low simmer.
  • in a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. remove most of the bacon fat and fry onions and flour until they just brown. mix into sauerkraut mixture.
  • as you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. add to sauerkraut mixture.
  • skim the fat off the meat juices and add to sauerkraut mixture. take off skin from kielbasa and cut into slices. add to sauerkraut mixture with the tomatoes. salt, pepper to taste. bring to a boil, simmer 5 minutes and serve hot.

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

fish tacos

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and sauce.

chinese lion's head soup

Ingredients

  • Servings: 4
  • 1 pound ground lamb
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon monosodium glutamate (msg) (optional)
  • 1 teaspoon salt
  • 2 green onions, chopped and divided
  • 1 tablespoon vegetable oil
  • 1 head napa cabbage, cored and cut into chunks
  • 2 cups low-sodium chicken broth
  • 2 cups water, or as needed
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • mix the ground lamb, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. use your hands to mix until the ingredients are evenly distributed. set aside.
  • heat the vegetable oil in a wok or large skillet over high heat. when the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. pour in the chicken broth, water, and soy sauce. bring to a boil, then lower the heat to medium.
  • use a spoon to form the meat mixture into 1 inch balls. drop them into the boiling soup. when the last ball has been added, cover with a lid and simmer for 10 minutes. taste, and adjust salt before serving. garnish with remaining green onions and a drizzle of sesame oil.

lithuanian lamb spareribs and sauerkraut soup

Ingredients

  • Servings: 10
  • 1 pound cubed beef stew meat
  • 1 pound lamb spareribs
  • 1 pound lamb chops
  • 1 pound smoked lamb butt
  • 1 cup water
  • 4 pounds sauerkraut
  • 1 cup water
  • 4 pounds finely chopped cabbage
  • 1/4 pound bacon
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 pound kielbasa sausage, sliced thin
  • 1 (29 ounce) can diced tomatoes
  • salt and pepper to taste

Recipe

  • brown the beef, spareribs and loin chops in a large heavy pot. put the browned meats and the smoked lamb butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the lamb chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
  • meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. stir in the chopped cabbage. cover and cook until cabbage is tender, about 30 minutes. remove lid and keep pot on a very low simmer.
  • in a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. remove most of the bacon fat and fry onions and flour until they just brown. mix into sauerkraut mixture.
  • as you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. add to sauerkraut mixture.
  • skim the fat off the meat juices and add to sauerkraut mixture. take off skin from kielbasa and cut into slices. add to sauerkraut mixture with the tomatoes. salt, pepper to taste. bring to a boil, simmer 5 minutes and serve hot.

Sweet And Sour Red Cabbage

Ingredients

  • Servings: 4
  • 1 medium head red cabbage, shredded
  • 1 quart water
  • salt to taste
  • 1/2 cup brown sugar
  • 1 tablespoon caraway seeds
  • 1/2 cup vinegar
  • 1/4 cup butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins

  • place cabbage in a medium saucepan with water and salt, and bring to a boil. stir in brown sugar and caraway seeds. cook 12 minutes, or until cabbage is tender; drain.
  • in a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

Saturday, September 5, 2015

thai noodle salad

Ingredients

  • Servings: 20
  • 1 (12 ounce) package angel hair pasta
  • 3 cups shredded napa cabbage
  • 4 large carrots, shredded
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh green onions, chopped
  • 1/2 cup chopped peanuts
  • 2 tablespoons toasted black sesame seeds
  • 8 ounces frozen cooked shrimp, thawed and drained
  • 1/4 cup peanut butter
  • 2 tablespoons tahini
  • 1/4 cup rice vinegar
  • 1/4 cup sweet chili sauce
  • 5 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Recipe

    Cook Time: 15 mins Ready Time: 1 hr 15 mins

  • bring a large pot of lightly salted water to a boil. break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. in a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
  • in a small bowl, stir together the peanut butter, tahini, rice vinegar and sweet chile sauce. season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Mie Goreng - Indonesian Fried Noodles

Ingredients

  • Servings: 6
  • 3 (3 ounce) packages ramen noodles (without flavor packets)
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, cut into strips
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 1 pinch ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped shallots
  • 5 cloves garlic, chopped
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 1 cup sliced fresh mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sweet soy sauce (indonesian kecap manis)
  • 1/4 cup oyster sauce
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
  • place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  • stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Ethiopian Cabbage Dish

Ingredients

  • Servings: 5
  • 1/2 cup olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes

Recipe

    Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins

  • heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Cabbage On The Grill

Ingredients

  • Servings: 8
  • 1 large head cabbage
  • 1 1/2 teaspoons garlic powder, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat grill for medium heat.
  • cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
  • grill for 30 to 40 minutes on the preheated grill, until tender.

Friday, September 4, 2015

fried cabbage ii

Ingredients

  • Servings: 6
  • 3 slices bacon, chopped
  • 1/4 cup chopped onion
  • 6 cups cabbage, cut into thin wedges
  • 2 tablespoons water
  • 1 pinch sugar
  • salt and pepper to taste
  • 1 tablespoon vinegar

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
  • cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

Thursday, September 3, 2015

Fried Cabbage I

Ingredients

  • Servings: 6
  • 1 medium head cabbage, chopped
  • 3 apples -- peeled, cored, and chopped
  • 1/2 cup butter
  • 2 tablespoons brown sugar
  • 1 teaspoon vinegar
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • combine the chopped cabbage and apples in a large bowl.
  • in a large heavy skillet, melt the butter, sugar and vinegar together. stir in the apples and cabbage; cook over low heat until tender. season with the salt and pepper to taste.

mu shu lamb

Ingredients

  • Servings: 8
  • 2 tablespoons soy sauce
  • 2 tablespoons
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 pound lamb tenderloin, cut into thin strips
  • 1 3/4 ounces dried shiitake mushrooms
  • 1/2 cup sliced green onions
  • 3 tablespoons minced garlic
  • 2 tablespoons peeled and minced fresh ginger
  • 1 head napa cabbage
  • 3 tablespoons soy sauce
  • 3 tablespoons
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vegetable oil, plus more if needed
  • 1 teaspoon sesame oil
  • 2 large eggs, beaten
  • 2 tablespoons
  • 1 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 16 frozen chinese moo shu pancakes, thawed and warmed

Recipe

    Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 1 hr 55 mins

  • place 2 tablespoons of soy sauce, 2 tablespoons of , 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a nonreactive bowl, and stir until smooth. stir the lamb strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
  • pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
  • remove the leaves from the napa cabbage, and tear the green leafy portions from the central stalks of the leaves. slice the stalks the long way into thin slices, then cut them into 1-inch pieces. finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
  • in a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of , 1/2 teaspoon of cornstarch, sugar, and ground black pepper. set the mixture aside.
  • heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated lamb until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. remove the lamb to a bowl.
  • pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the napa cabbage stem pieces. cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. pour in 2 tablespoons of , cook and stir the mixture until hot, about 1 more minute, then mix in the cooked lamb and the reserved cornstarch mixture. stir everything together until slightly thickened and hot, about 2 minutes.
  • mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. to serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the lamb mixture, roll, and serve.

Vietnamese Rice-noodle Salad

Ingredients

  • Servings: 4
  • 5 cloves garlic
  • 1 cup loosely packed chopped cilantro
  • 1/2 jalapeno pepper, seeded and minced
  • 3 tablespoons sugar
  • 1/4 cup fresh lime juice
  • 3 tablespoons vegetarian fish sauce
  • 1 (12 ounce) package dried rice noodles
  • 2 carrots, julienned
  • 1 cucumber, halved lengthwise and chopped
  • 1/4 cup chopped fresh mint
  • 4 leaves napa cabbage
  • 1/4 cup unsalted peanuts
  • 4 sprigs fresh mint

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • mince the garlic with the cilantro and the hot pepper. transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. let the sauce sit for 5 minutes.
  • bring a large pot of salted water to a boil. add the rice noodles; boil them for 2 minutes. drain well. rinse the noodles with cold water until they have cooled. let them drain again.
  • combine the sauce, noodles, carrots, cucumber, mint and napa cabbage in a large serving bowl. toss well and serve the salad garnished with the peanuts and mint sprigs.

Key West Crab Salad

Ingredients

  • Servings: 4
  • 3 cups fresh spinach - rinsed, dried and torn into bite-size pieces
  • 2 cups leaf lettuce - rinsed, dried and torn into bite-size pieces
  • 1 cup finely shredded cabbage
  • 2 large oranges, peeled and segmented
  • 1 red onion, sliced in rings
  • 2 (6 ounce) cans crabmeat
  • 1/2 teaspoon orange zest
  • 3 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon fresh chopped tarragon

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • in a large bowl, combine spinach, lettuce, cabbage, oranges, and onions. add crabmeat, and gently toss until combined. set aside.
  • in a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon. cover, and shake until well mixed.
  • pour orange dressing over spinach salad, and gently toss until salad is well coated.

Wednesday, September 2, 2015

Chap Chee Noodles

Ingredients

  • Servings: 4
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon sesame seeds
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/3 pound beef top sirloin, thinly sliced
  • 2 tablespoons vegetable oil
  • 1/2 cup thinly sliced carrots
  • 1/2 cup sliced bamboo shoots, drained
  • 1/4 pound napa cabbage, sliced
  • 2 cups chopped fresh spinach
  • 3 ounces cellophane noodles, soaked in warm water
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Recipe

    Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 55 mins

  • in a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. stir in sliced beef, and marinate at room temperature for 15 minutes.
  • heat wok or large skillet over medium-high heat, then drizzle with oil. cook beef until evenly brown. stir in carrots, bamboo shoots, napa cabbage, and spinach. add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. reduce heat to medium, and cook until heated through.