Saturday, August 09, 2008
Summer BBQ
We had a housewarming party at our new place and took full advantage of the backyard and the grill it came with.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
-1 head red cabbage, shredded
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
Labels: black beans, burger, cabbage, carrot, corn, cucumber, homemade, salad, tomatos
Monday, June 30, 2008
Pork and Cabbage Soup
This soup was really not that great, so I'm not going to bother with the recipe.
Labels: cabbage, homemade, pork
Sunday, April 20, 2008
Stuffed Purple Cabbage Rolls
This recipe was different from the last time I made cabbage rolls in only a few ways. This time I 1) added 1/2 cup cooked quinoa to the filling; 2) added 1 bunch of chopped, sauteed turnip greens to the filling and 3) used beautiful purple cabbage.
Labels: beef, cabbage, dinner recipes, homemade, quinoa, turnip greens
Saturday, March 22, 2008
Stuffed Cabbage Rolls
We had a cabbage in our CSA box and Alexis immediately thought of cabbage rolls. Cabbage rolls take a bit of preparation, but they are satisfying in that way that only stick-to-your-ribs Eastern European food can be.
-1 head cabbage
-1 lb ground beef
-6 cloves garlic, 3 minced, 3 whole
-1 onion, 1/2 minced, 1/2 chopped
-1 tb paprika
-salt and pepper to taste
-2 eggs
-2 cups sourkraut
-3 cans diced tomatoes
-2 tb Italian seasoning
In a saucepan, sautee the chopped onion and whole garlic for a few minutes in a bit of olive oil. Then add the tomatoes and the Italian seasoning. Season with salt and pepper. Bring to a boil, reduce to a simmer and then simmer, covered for about 45 minutes. Then puree. Set aside
With your hands, mix together the ground beef, minced garlic, minced onion, eggs, paprika, salt and pepper. Set aside.
Core the cabbage and place the head in boiling water for about 8 minutes. Remove the head, and when it is cool enough to handle, carefully remove the leave and place them on paper towels to dry out a bit.
More instructions below:
Take a golf ball sized hunk of meat and roll it into an oblong ball. Place on a cabbage leaf near the bottom/rib.
Roll the meat in the cabbage leaf, burrito style.
In the bottom of a deep, oven-safe pot, place a layer of sourkraut. Then add a layer of cabbage rolls, then cover with tomato sauce. Repeat until all of the cabbage rolls are gone.
Then place the pot in the oven, covered, on 375. Bake for 1.5 hours.
Remove from the oven and serve topped with a dollop of sour cream or Greek yogurt
-1 head cabbage
-1 lb ground beef
-6 cloves garlic, 3 minced, 3 whole
-1 onion, 1/2 minced, 1/2 chopped
-1 tb paprika
-salt and pepper to taste
-2 eggs
-2 cups sourkraut
-3 cans diced tomatoes
-2 tb Italian seasoning
In a saucepan, sautee the chopped onion and whole garlic for a few minutes in a bit of olive oil. Then add the tomatoes and the Italian seasoning. Season with salt and pepper. Bring to a boil, reduce to a simmer and then simmer, covered for about 45 minutes. Then puree. Set aside
With your hands, mix together the ground beef, minced garlic, minced onion, eggs, paprika, salt and pepper. Set aside.
Core the cabbage and place the head in boiling water for about 8 minutes. Remove the head, and when it is cool enough to handle, carefully remove the leave and place them on paper towels to dry out a bit.
More instructions below:
Take a golf ball sized hunk of meat and roll it into an oblong ball. Place on a cabbage leaf near the bottom/rib.
Roll the meat in the cabbage leaf, burrito style.
Repeat until all your cabbage leaves are filled.
In the bottom of a deep, oven-safe pot, place a layer of sourkraut. Then add a layer of cabbage rolls, then cover with tomato sauce. Repeat until all of the cabbage rolls are gone.
Then place the pot in the oven, covered, on 375. Bake for 1.5 hours.
Remove from the oven and serve topped with a dollop of sour cream or Greek yogurt
Labels: beef, cabbage, dinner recipes, homemade, tomatos
Saturday, November 10, 2007
Korean Style Broiled Shortribs with Wilted Tatsoi
Korean Style Short Ribs
These are best when marinated for several hours and barbequed, but they are also pretty good when broiled on high until crusty on each side (5-10 mins).
Marinade for 2 lbs short ribs:
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 in nub fresh ginger, grated
Marinade for 2 lbs short ribs:
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 in nub fresh ginger, grated
Tatsoi
This is a great veggie that's a cross between bok choy and spinach and is both tender and crunchy when cooked. We thought you'd appreciate the before shot.
Wilted Tatsoi with Crispy Garlic and Ponzu
We simply chopped the tatsoi, washed it and steamed it until just tender, then served with garlic sauteed in olive oil and ponzu (soy sauce, rice vinegar and sweetener).
Labels: beef, cabbage, dinner recipes, homemade, short ribs, tatsoi
Tatsoi, Onion and Pepper Scramble with Avocado and Bacon
We had some tatsoi, a veggie we'd never seen before, in our vegetable box this week. It's sort of like a cross between baby bok choy and spinach and was quite good in eggs. We also sauteed some onions and peppers for the scramble and topped off the eggs with some fresh avocado and hot sauce.
Labels: avocado, breakfast recipe, cabbage, eggs, homemade, tatsoi
Tuesday, June 05, 2007
Lunch at Work
Leftover Stir-fried Pork and Cabbage with Black Bean Sauce
Alexis ate these leftovers, a hearty, spicy lunch.
Giao had leftover diced chicken lettuce cups.
Labels: cabbage, homemade, leftovers, pork
Monday, June 04, 2007
Dinner at Home
Stir-fried Pork and Cabbage with Black Bean Sauce
A super-easy weeknight dish. 20 minutes, start to finish, one pan.
A super-easy weeknight dish. 20 minutes, start to finish, one pan.
-1 lb pork loin, thinly sliced in bite size pieces
-1 napa cabbage, sliced
-3 tb black bean sauce
-2 tb soy sauce
Sautee the pork in the soy sauce. When browned, add the cabbage and cover. When cabbage begins to wilt, stir in the black bean sauce. When pork is cooked through, serve.
-1 napa cabbage, sliced
-3 tb black bean sauce
-2 tb soy sauce
Sautee the pork in the soy sauce. When browned, add the cabbage and cover. When cabbage begins to wilt, stir in the black bean sauce. When pork is cooked through, serve.
Labels: cabbage, dinner recipes, homemade, pork
Thursday, December 28, 2006
Dinner at Home
Chili-Rubbed Baby Back Ribs
This is our standard recipe and a nice, hand-off, week night meal.
Sage Lemon Cabbage
An easy side of sauteed, sliced napa cabbage with salt, pepper, fresh sage and a spritz of lemon juice.
Labels: cabbage, dinner recipes, homemade, pork, ribs
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