cabbage

#SundaySupper: Healthy Green Recipes for Saint Patrick’s Day

~ lk529 ~ 14 Comments

St. Patrick’s Day is Friday and the Sunday Supper crew has over 35 healthy recipes from breakfast to dessert to make you feel less guilty about all of that Guinness and Bailey’s you’re likely to indulge in over the weekend. Thanks Christie from A Kitchen Hoor’s Adventures for hosting this event.

I tried something completely new to share today and am happy to say that my “bravery” paid off with a side dish that we’d be (and have been) happy to repeat.

Grilled and wilted greens isn’t exactly a new phenomenon but it’s one that’s always kinda made me cringe. Lettuce is supposed to be crisp and refreshing. How can grilling it be a good idea and why is it so popular?

As for cabbage – that’s a green that can be served warm and often is, but I’ve never really cared for it hot. That’s the only reason I didn’t like my mom’s cabbage rolls growing up (though I should revisit them now that I’m a food blogging adult).

Yet here I am, sharing a recipe for grilled cabbage. And it’s fantastic! It’s warmed through, charred to a level of near sweetness, and maintains texture. Topped with a fresh dressing makes it nearly addicting. This side dish is quite easy to do in 10 minutes and can be done indoors on a grill pan. But if you’re out grilling already, just throw that cabbage on the grill while you’re at it!

IMG_2508

Grilled Cabbage with Spicy Lime Dressing

Ingredients:

  • 1 head of cabbage
  • canola oil, for brushing
  • 1/4 C lime juice
  • 1/4 C extra virgin olive oil
  • 1/4 C fresh cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sugar
  • lime wedges

Steps:

  1. Clean the outer leaves from the cabbage. Cut into 8 wedges, leaving the core intact for easy handling.
  2. Brush wedges with oil.
  3. Grill cabbage 4-5 minutes on each side, until charred and warmed through.
  4. Make the dressing: Combine lime juice, olive oil, cilantro, garlic, salt, cayenne, and sugar in a blender and blend until smooth.
  5. Spoon dressing over the grilled and serve with lime wedges.

*This recipe is adapted from Faith at http://www.thekitchn.com/recipe-grilled-cabbage-wedges-with-spicy-lime-dressing-157671*

Grilled Cabbage with Spicy Lime Dressing for #SundaySupper from Sew You Think You Can Cook

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Corned Beef and Cabbage Turnovers

~ lk529 ~ 7 Comments

I have a funny story regarding corned beef that is probably really one of those “you had to be there” stories to find amusing, but I’m going to tell it anyway.

Have you ever played Taboo? It’s a fun game in which players try to describe a word without using certain “taboo” words or phrases. It was hugely popular amongst our families when we were in college.

Stuart and I each had a game set, but they were manufactured in different years and therefore the cards are different.

Corned beef hash is on one of the cards in the older deck. It’s a dish that, at the time, none of us younger players had ever heard of. With no way to describe it, a point was given to the opposing team and play moved on. Since that point, if there’s ever a pause in clue giving or zero idea on the guessers part, we automatically guess “corned beef hash!” (We’re never right.)

So what is corned beef?

Corned beef is salt-cured beef which became popular during wartime when fresh meat had to be rationed. Its most common uses are for sandwiches or hash.

One of these days I’ll actually make corned beef hash.

We’ve enjoyed corned beef in my Irish Bread Braid and in these turnovers. Makes me wonder why I only cook with it in March.

Corned Beef and Cabbage Turnovers

Ingredients:

  • 2 tbsp canola oil
  • 1 C diced yellow onion
  • 4 C coleslaw mix
  • 1/2 lb corned beef, finely chopped
  • 1 box of 2 sheets frozen puff pastry, thawed
  • 1 egg, whisked with a little water

Steps:

  1. Heat oil in a large skillet over medium heat. Saute onion for 5 minutes, stirring occasionally, until translucent and tender. Add the coleslaw, stirring occasionally, for another 5 minutes. Stir in corned beef and season to taste with S+P. Set aside.
  2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  3. On a floured surface, roll out the puff pastry and seal the seams. Cut out 9 squares from one sheet. Put 1-2 tbsp of filling onto each square.
  4. Roll out the second sheet of puff pastry and cut out 9 more squares. Stretch the squares to fit over the filling and use a fork to seal the edges of the turnovers. Using a paring knife, cut a small slit in the tops of the turnovers.
  5. Place turnovers onto the prepared baking sheet. Brush with egg wash.
  6. Bake for 20 minutes, until golden brown.

*This recipe is adapted from Lori at http://www.recipegirl.com/2007/03/14/corned-beef-cabbage-turnovers/*

Corned Beef and Cabbage Turnovers | Sew You Think You Can Cook

 

Dominican Chimichurri Burgers

~ lk529 ~ 12 Comments

Did you enjoy watching the Olympics earlier this month?

I’m sorry to say that I wasn’t able to watch as much of the competition as I’d have liked. Being on the West Coast [for the first time] made watching Prime Time a little difficult as I saw everything on social media posted by my friends and family and NBC in the afternoon before it was finally broadcast out here.

And to add insult to injury, Prime Time happens to be bed time for my boys. I’d hit “record” on the DVR but by the time I sat back in front of the TV I was definitely falling asleep.

What does any of this have to do with the recipe I’m blogging about today?

For the Opening Ceremonies we were invited to an Olympics party. Everyone was to bring a dish representing a different country; the hosts were taking care of America.

I took on both the Dominican Republic and Poland – taking the opportunity to delve into my family’s heritage. (My dad is Dominican and my mom Polish.)

Unfortunately we had to back out the day of the event due to the hectic-ness that had been my husband’s work that week. I’d even had to take two attempts at my Polish dish (which I’ll share during the holidays)!

The dish representing the DR: Chimichurri Burgers! My dad thought I was insane when I told him what I was making. “The DR is not known for their burgers.” A Google search tends to disagree. The “chimi” is quite a popular street food burger.

The chimi, as it’s known, is also now quite popular in my house! As I do with all burgers now, 1/4 of the mixture was formed into meatballs for the boys. The remaining three patties were were devoured! Yes, I had a burger and a half myself. Yes, I want more.

Dominican Chimichurri Burgers

Ingredients for burgers:

  • 1 lb ground beef
  • 3 1/2 tbsp soy sauce, divided use
  • 2 tbsp Worcestershire sauce
  • 3 tsp garlic powder, divided use
  • 2 tsp onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil
  • 3 C sliced cabbage
  • 1 tomato, thickly sliced
  • sliced red onion
  • 4 hamburger buns, toasted
  • 1/4 C ketchup
  • 1/4 C mayonnaise

Steps:

  1. In a large bowl, mix ground beef, 1 1/2 tbsp soy sauce, Worcestershire sauce, 1 tsp garlic powder, onion powder, salt and pepper. Divide mixture into 4 patties.
  2. Grill burgers 4 minutes on each side, or to desired doneness.
  3. Heat in a large skillet over medium heat. Saute the cabbage with remaining soy sauce and garlic powder until tender, about 5 minutes. Remove from skillet and set aside.
  4. Add olive oil to the same skillet and sear tomato slices and onion slices for a minute on each side.
  5. In a small bowl, whisk together the ketchup and mayonnaise with a dash of soy sauce.
  6. Assemble burgers: Spread some of the ketchup mixture on the bottom hamburger buns. Top with a burger patty, tomato, onion, cabbage, and more ketchup mixture.

*This recipe is adapted from Erin at http://thecrumbycupcake.com/dominican-chimichurri-burger/*

"The Chimi" is a popular burger from the Dominican Republic, flavored with soy and Worcestershire, topped with sauteed cabbage, onion, and tomato. | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Hamburgers and Hotdogs

~ lk529 ~ 11 Comments

4th of JulyWhen we found out how big the Fourth of July is here we knew that we’d be hard pressed to leave our home via vehicle that weekend. We also knew that we’d be able to see multiple firework shows from our balcony. With that in mind we were on the hunt for patio furniture. And we cut it close. Father’s Day weekend we drove all over town stopping at different furniture stores doing price checks. We did not purchase anything. We then re-measured the patio because I was quite skeptical that what we were thinking would actually fit. I’m glad I did because we would have definitely over purchased seating! The following weekend we went to Home Depot in the hopes that what we wanted would be in stock or delivered in time for the following weekend. Luck was on our side and we managed to fit all items in the back of the van. We then spent a couple of nights that week assembling chairs after the boys went to bed. Mission accomplished, we watched fireworks under Old Glory while the boys dozed off to sleep in our laps. It was the only thing that went right that weekend as I had come down with a 30 hour stomach bug – there wasn’t any company, grilling, sangria, or rice krispie treats.

IMG_9435The following week, we finally broke out the grill! And just in time, too, for today’s themed Sunday Supper of Hamburgers and Hotdogs. July is National Hotdog month, but the tastemakers at Sunday Supper Movement broadened the recipes to include the hotdog’s best friend, hamburger. Be sure to scroll past my recipe to see more great ideas for your next summer grilling bash. This event is hosted by Christie of A Kitchen Hoor’s Adventures.

I am not afraid to admit that I love a good hotdog. I enjoy mine topped with mostly yellow mustard and just a little bit of ketchup.  but, if it’s really good (aka Boar’s Head all-beef) I don’t require anything to dip it in either. I’ve never tried any fancy toppings, so I am sharing a fun hamburger with you instead.

A miso glazed chicken burger. This chicken burger is full of flavor and incredibly moist. Stuart labeled it our best executed burger yet! Instead of 4, I divided the meat into 5 patties, taking that 5th one and turning it into meatballs for the boys. The original recipe served these burgers with a cabbage apple slaw. Unbeknownst to me, my husband took our last apple to work that day! I ended up just “winging it” and created a dressing from the glaze for the coleslaw. The apple would have provided an extra crunch and freshness, but we had no complaints. There’s celery in the patty (which I thought was quite strange) that helps provide some of that texture anyway.

Miso Glazed Chicken Burgers

Ingredients:

  • 1 lb ground chicken
  • 1 rib celery, finely diced
  • 1/3 C finely diced onion
  • 1/2 C panko breadcrumbs
  • 1 egg white
  • 1 tbsp sesame oil
  • 1 tsp Kosher salt
  • 1 tsp pepper
  • 1/4 C miso paste
  • 5 tbsp apple cider vinegar, divided use
  • 1 1/2 tbsp brown sugar, divided use
  • 2 C coleslaw or shredded cabbage
  • 4-5 sesame seed hamburger buns

Steps:

  1. In a large bowl mix the chicken, celery, onion, panko, egg white, sesame oil, S+P with your hands until combined. Divide into 4-5 patties. Cover and put in refrigerator at least 30 minutes to firm up.
  2. In a small bowl combine the miso, 4 tbsp vinegar, and 1 tbsp brown sugar.
  3. In another large bowl, combine 1/3 of the miso glaze from Step 2 with the remaining vinegar and brown sugar. Add the slaw and toss to coat. Set aside.
  4. Grill burgers 6 minutes on each side. Brush the burgers with the remaining glaze from Step 2. Cook another 2 minutes, flip, brush with more glaze, and cook 2 more minutes, or until an internal temperature of 165 degrees F is reached.
  5. Place burgers on a sesame seed bun and top with the dressed cabbage.

*This recipe is modified from Cheryl at http://www.countryliving.com/food-drinks/recipes/a3885/miso-glaze-chicken-burgers-cabbage-apple-slaw-recipe-clv0612/*

Miso Glazed Chicken Burgers for #SundaySupper from Sew You Think You Can Cook

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#SundaySupper: Asian Cuisine

~ lk529 ~ 16 Comments

Last week my mom was in town to help out with the little man so I could have a less stressful doctor’s appointment during which I had the absolute pleasure of drinking a 10 oz bottle full of sugar for my glucose test. (I passed! Which is good, because there has been a lot of baking happening in my kitchen this month.)

I know my mom likes to keep a lighter diet than I typically cook so it’s always welcome to have my hand forced into healthier options. We had the chipotle lime shrimp and strawberry salsa for Mexican Monday and this CPK remake for a salad night, which we topped with rotisserie chicken (not pictured).

For those who might not know, CPK = California Pizza Kitchen. One of my favorite restaurants that I must return to when I go home to visit. While I am keen to have their spinach and artichoke dip as my entree I have to share the appetizer with the rest of the table, so I order a half size of one of their {quite large} amazing salads. Their Thai Crunch is one of my favorites so I was very happy to have found this Copy Cat recipe. Now all I need is to figure out their recipe for “spin dip!”

This Copy Cat salad fits in beautifully with today’s Sunday Supper theme of Asian Cuisine. (Although, I’m sure it’s far from authentic Thai.) For an impressive variety of Asian eats scroll past my recipe. A big thank you to Amy of kimchi MOM for hosting today’s cultural menu.

Copy Cat: CPK’s Thai Salad

Ingredients for the salad:

  • 1 romaine heart, thinly sliced
  • approximately 2 C shredded red cabbage
  • 3 carrots, shredded
  • 1/2 C frozen shelled edamame, thawed
  • 1 yellow bell pepper, diced
  • 3-4 scallions, sliced
  • handful fresh cilantro, chopped
  • other optional salad mix-ins: avocado, peanuts, cucumber, cooked chicken

Ingredients for the dressing:

  • 4 tbsp peanut butter
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp real maple syrup
  • 1/2 tsp dried ginger (I used Gourmet Garden lightly dried ginger)
  • 4 tbsp canola oil
  • 3-4 tbsp water

Steps:

  1. Toss all salad ingredients in a large bowl.
  2. Put peanut butter, vinegar, lime juice, soy sauce, syrup, and ginger in a blender. Blend until combined. Add in the oil and blend until combined. Add 3 tbsp water and blend until combined. Add the last tbsp water if a thinner consistency is desired.
  3. Divide salad onto serving plates and individually dress each salad as desired.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2015/06/thai-crunch-salad/*

Copy Cat CPK Asian Salad for #SundaySupper from Sew You Think You Can Cook

Small Bites

Soupy Goodness

Big Plates

On the Lighter Side

Cheers!

Oodles of Noodles

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Honey Sriracha Chicken and Cabbage

~ lk529 ~ Leave a comment

Don’t call the doctor, you’re not experiencing dejavu. Yes, I posted a Honey Sriracha Chicken dish yesterday. Yes the ingredients in this slow cooker dish are the exact same. But here’s why.

When we had our friends over for that Honey Sriracha Chicken Stir Fry she asked me if I thought it could be done as a slow cooker meal. Because we loved the stir fry enough, I happily answered her question by testing it out!

The result was yet another wonderful sweet and spicy dinner. While we did prefer it as a stir fry, this version is a perfect alternative for those busy days. I doubled the sauce to ensure there was enough liquid in the slow cooker. Doing so also created that extra heat we were missing. The heat didn’t hit you right away but built with every bite. No extra sriracha or chili flakes needed. Not that that means you can’t add more!

Slow Cooker Honey Sriracha Chicken and Cabbage

Ingredients:

  • 3/4 head green cabbage, chopped
  • 3 large chicken breasts
  • 1/2 C honey
  • 2 tbsp Sriracha
  • 2 tbsp sherry cooking wine
  • 2 tbsp white distilled vinegar
  • 2 tsp corn starch
  • 1/4 C chicken broth

Steps:

  1. Place chopped cabbage in the bottom of a slow cooker. Place chicken on top of the cabbage and season liberally with S+P.
  2. In a bowl, whisk together the honey, Sriracha, sherry, and vinegar. Pour over chicken. Cook on LOW 6 hours.
  3. Remove chicken from slow cooker, cover.
  4. Make a slurry by whisking together cornstarch and chicken stock. Add to the slow cooker and stir to combine. Cook on HIGH 15 minutes.
  5. Cut or shred chicken and return to slow cooker. Keep WARM until ready to serve. Serve over rice.

Slow Cooker Honey Sriracha Chicken and Cabbage | Sew You Think You Can Cook

Honey Sriracha Chicken Stir Fry

~ lk529 ~ 1 Comment

Friends of ours from Florida moved up here to Ohio the summer before last. (Their going away party then was actually one of my first blog posts – my blueberry bars! It’s still my most popular recipe.) Well, they’re now leaving us again.

I’m really bummed about their move this time because they have a beautiful baby boy who is only one day older than my little man. I was hoping to have more than only a few months worth of play dates with these two. I loved having someone I could easily relate to locally as well. But, that’s what phones are for!

We had them over for dinner before they left and they happily experimented a new Stir Fry Day Friday recipe with us. I suggested a couple recipes and this one won the vote. It was a huge it! She took the recipe home with her (of course, she can also catch it here!).

I promise you this stir fry has much more flavor than it looks. I was so bummed when I realized how bland this dish appeared to be. My tastebuds happily disagreed with my eyes, and we will be making it again.

The honey balanced the Sriracha very well and this dish wasn’t very spicy. If you want some more heat I suggest adding a little more Sriracha to the sauce or tossing in some red pepper flakes. But this gentle back note of heat is perfect for every palate. You can always put the Sriracha bottle on the table for those wanting more pizzazz.

Since we both have kiddos who are just now starting to experiment with solid foods, I’d like to add the disclaimer that this dish is not one that’s safe for infants. Once they really are eating off our plates forgo the honey and try using maple syrup, agave, or maybe even brown sugar instead.

Honey Sriracha Chicken Stir Fry

Ingredients:

  • 1/4 C honey
  • 1 tbsp white distilled vinegar
  • 1 tbsp sherry cooking wine
  • 1 tbsp Sriracha
  • 1 1/4 tsp salt
  • 2 tbsp canola oil
  • 1 lb boneless, skinless chicken breast, sliced
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 3/4 head green cabbage, chopped
  • 2 tsp cornstarch
  • 1/4 C chicken broth
  • 3 scallions, chopped

Steps:

  1. In a small bowl whisk together the honey, vinegar, sherry, Sriracha, and salt. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Brown the chicken for 2 minutes on each side. Remove and set aside.
  3. In the same skillet, stir fry the ginger and garlic for 30 seconds. Add the cabbage and toss to coat. Stir in the sauce from step 1. Cover and cook 2 minutes, until cabbage is wilted.
  4. In a small bowl, whisk together the cornstarch and chicken broth. Add it to the skillet. Bring to a simmer and return the chicken to the pan. Cook another 3 minutes, or until chicken is fully cooked.
  5. Garnish with chopped scallions and serve with rice.

*This recipe is adapted from Katie at http://www.healthyseasonalrecipes.com/honey-sriracha-chicken-cashew-stir-fry/*

Honey Sriracha Chicken Stir Fry | Sew You Think You Can Cook

Asian Chicken Salad

~ lk529 ~ Leave a comment

Hello, Salad Night. It’s been quite a long time since you’ve stopped by for a visit. I’m glad you popped in to say hi. You were a crisp, fresh, and light change of pace to our routine. I do hope you come by again soon.

Asian Chicken Salad 1

Asian Chicken Salad

Ingredients:

  • 2 chicken breasts
  • 3 tbsp canola oil, divided use
  • 1 clove garlic, minced
  • 2 tbsp soy sauce
  • zest of 1 lime
  • juice of 2 limes
  • 1 tsp sesame oil
  • 1 inch ginger, grated
  • 1 tsp honey
  • 1/2 head green cabbage, shredded
  • 1/2 head lettuce, shredded
  • 1 large carrot, shredded
  • 2 scallions, sliced
  • 1/2 C slivered almonds (optional)
  • Chow Mein Noodles(optional)

Steps:

  1. Cut chicken into bite sized pieces. Season with S+P. Cook in a nonstick skillet over medium high heat in 1 tbsp canola oil until cooked through. Set aside.
  2. In a bowl whisk together the garlic, grated ginger, soy sauce, zest and juice of limes, sesame oil, and honey. Taste and adjust if needed.
  3. Assemble salad: toss vegetables, chicken, and almonds with the dressing. Garnish with crispy chow mein noodles, if desired.

*This recipe is modified from Vicky at http://avocadopesto.com/2014/02/12/napa-cabbage-almond-chicken-salad/*

Asian Chicken Salad 1

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