This morning it was gray and very wet out from a thunderstorm that dumped lots of rain on us last night. God watered my gardens while I slept.
So, I decided today would be a cooking day. I had several things in mind to do and thought of another two while in the mood.
First on the list was to get the crockpot going with 'Fat Burning Cabbage Soup'. I recently found this recipe online at All Recipes which has a lot of wonderful recipes. This recipe came out years ago and was supposed to help you lose weight. I figured we can eat this for lunch instead of sandwiches. We both like soups and I could stand to lose a few lbs. and this soup is very healthy too. I tweaked it to fit my crockpot, only using half a cabbage, less carrots and onion, added two cut up parsnips, used beef bouillon cubes with water, and 1 can of stewed tomatoes and no tomato juice. It smells wonderful and I look forward to eating it. I also added onion powder and garlic granules, and Italian seasoning.
Original Recipe Yield 15 servings
Ingredients
* 5 carrots, chopped
* 3 onions, chopped
* 2 (16 ounce) cans whole peeled tomatoes, with liquid
* 1 large head cabbage, chopped
* 1 (1 ounce) envelope dry onion soup mix
* 1 (15 ounce) can cut green beans, drained
* 2 quarts tomato juice
* 2 green bell peppers, diced
* 10 stalks celery, chopped
* 1 (14 ounce) can beef broth
Directions
1. Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
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I made coleslaw with the rest of the cabbage, adding grated carrot, minced fresh ginger, craisins, mayo, sugar and Balsamic vinegar.
I used 4 of the outer cabbage leaves for stuffed cabbage rolls with a Bechamel sauce. That is now in the freezer.
I made up meat balls and they are also in the freezer.
I got out chicken fingers to defrost to have with ginger-kiwi sauce tonight. I want to serve that over rice along with some vegetable or other.
Ginger-Kiwi Sauce
1/2 cup each vertically sliced onion, julienne carrot and green pepper Zone 10 ~ s.e. FL
1 tablespoon each julienne fresh ginger root and vegetable oil
1 tablespoon cornstarch
1/2 cup water
1/4 cup each packed brown sugar and vinegar
3 kiwifruit, pared and sliced
Saute onion, carrot, green pepper and ginger in oil. Mix cornstarch and water; add brown sugar and vinegar. Pour over vegetable mixture and cook until thickened. Quickly stir in kiwifruit.
Serve over fish, chicken or pork.
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Last night I made a meatloaf with provolone cheese in the middle, inspired by Sandra's recipe at her blog Full Bellies, Happy Kids. It was yummy, served it with mashed potatoes, and horseradish beets.
Horseradish Beets
1 1-lb can sliced beets (I used fresh beets that I had cooked up)
3 tbs. sugar
1 tbs. cornstarch
1 1/2 tsp. salt
1 1/2 tsp. cider vinegar
2 tsp. prepared horseradish
1 tbs. butter
Drain beets, reserving liquid. Place beets in greased 1 1/2 quart casserole. Blend sugar, cornstarch, and salt. Stir in 3/4 c. beet liquid and vinegar. Add remaining ingredients; bring to a boil, stirring constantly. Pour over beets; cover. Bake at 350° for 30 minutes. Yield: 4 servings
Note: A zippy, delicious recipe. Taken from Southern Livings Vegetables cookbook.
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Another recipe I found lately and want to cook to have with the rest of the meatloaf is
Brussels Sprouts with Bacon, Cranberries and Pecans found here.
(makes 4 servings)
Ingredients:
2 slices bacon (cut into 1/2 inch slices)
1 shallot (diced)
1 pound brussels sprouts (cleaned, quartered, blanched and drained)
salt and pepper to taste
2 tablespoons dried cranberries
2 tablespoons pecans (chopped)
Directions:
1. Cook the bacon in a pan and set aside reserving 1 tablespoon of the bacon grease.
2. Add the shallots to the pan and cook in the bacon grease and saute until, tender about 3-5 minutes.
2. Add the brussels sprouts to the pan, season with salt and pepper, toss in the grease and saute for a minute.
3. Remove from heat and mix in the cranberries and pecans.
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I LOVE to cook and bake. My love started in Home Ec classes, 7th and 8th grades of Jr. High. Do they still have Home Ec these days?
When we got married I knew very little about cooking, other than frying pork chops, chicken and hamburgers. I did know how to make tacos, my favorite meal from when I was a little girl. As a newly wed I started collecting recipes, my late MIL sent me lots of recipes, my SIL sent me my first cookbook the first Christmas for DH and I, and now I have over 300 cookbooks. (Mostly bought at yard sales, thrift stores and flea markets.
There is something so satisfying in taking ingredients, putting them all together and coming out with a wonderful dish.
There you have it folks, my days doings. Our little 700 sq ft cottage is smelling really good, and is warming up. It is supposed to get down into the low 40's again tonight.
I'm working at my job for the next three days, now I don't have to figure out what to fix for dinner when I get home. :-)
Happy Cooking, Baking and Eating,
