Sunday, May 3, 2015

Stuffed Cabbage Rolls ~

I've made stuffed cabbage before and decided to make someone else's version other than mine.  Realistically - just how many versions could there be?  As previously posted I had beautiful cabbage leaves to use and that my friends - is what I did!

The first thing I did, after finding a that new recipe, was make sure I had all the ingredients needed.  You may or may not know how frustrating it is to run out or not have and live miles out of town, but I did and I was happy!  :D

Ingredients needed:

Cabbage Roll Filling

1 large head green cabbage, preferred large leafing leaves
2 lb ground meat
2 eggs (optional but I used)
1 medium diced onion
2 garlic cloves minced (I used large cloves)
2 tsp salt
1 tsp black pepper
1/2 cup raw long grain white rice - I used 1 cup organic brown and partially cooked it in a little less water and use what I wanted.  I'm sure you can fully cook it.  Or use raw as original recipe calls for.

Sauce

2 tbsp butter or oil (I used butter)
1 clove garlic, finely chopped (I used large)
1 medium onion, diced
2 15oz can tomatoes (I used strained Pomi in carton) or 1 32oz can (I like Cento Italian style or San Marzano)
1/4 - cup light brown sugar or more depending on the sweetness you want.  If you use above tomatoes less.
Salt and pepper to taste
1/2 cup golden raisins (optional - though I was able to use raisin I dried last season) :)

I took off and cleaned the leaves I wanted to use.  This recipe required 16 leaves and the leaves on the cabbage I used were so large I cut several in half, removing the tougher stalk part.  Though the leaves were very large being "farm fresh"they were tender not tough as in the store.  Blanch leaves in boiling water for about a minute remove to large bowl of ice water.  Once cooled off and wilted pat dry and set aside.  I placed on a cookie sheet with paper towels or use a cotton tea towel.

Next I prepared the filling and mixed with my hands until all incorporated.  At this point you can fill the leaves or after sauce is done.  I sat as to do the sauce.  Filling the leaves I just took a spoonful of equal amounts, placed near the bottom and folded bottom leaf up over the filling - turned sides over and rolled to top. Like a burrito! Only difference the filling isn't spread over the tortillas.

Over medium heat saute onions till tender and golden, add garlic sauteing for about 2 minutes then add in the rest of the sauce ingredients bringing to a boil then lower the heat and simmer about 5 minutes.




In a glass baking dish pour some sauce in the bottom to line.  Place rolls in baking dish on top of sauce and pour more of the sauce on top, I didn't use all of the sauce and poured some on top for serving.  Cover with foil and bake for 2 hours in a 350 degree oven.  I thought the same what! But it works.





I was delicious and I will make again.  The original recipe was found here at Parsley, Sage & Sweet - who gives wonderful instructions with a nice presentation.  I used the same amount of meat and I'm certain more rice since I cooked it, I'll try uncooked next time.

Wednesday, April 29, 2015

Eat Safford!

In support of our local Farmer's Market and businesses in town, I would like to encourage everyone to eat shop locally!

There's nothing that makes your mouth smile more than farm fresh! :D  And, I have to tell you mine was smiling - yes, inspired I was to say the least. When I go to the market I like to purchase something from everyone.  Our market is at the beginning of the season but I've found some "sweet" goodness there.  One can only imagine what's in store when the season is in full swing!

Below are a couple of pictures from one vender (John and Jane - San Juan Diego Farms).  I have also been purchasing (throughout since last season) fresh eggs from Doris and Linda.  Linda (Ante Linda's) also supplies us with fresh eggs, raw goat milk and cheese.


John and Jane had wonderful greens I used in the salad pictured below of kale, curly endive lettuce, romaine, and young onions.  Also pictured is broccoli and green spring garlic, or at least I didn't cut up just yet or ate.
Have you ever seen such a beautiful head of cabbage?  You can't find leaves like this in stores and I'm planning on stuffing those babies!


So being inspired -  looking at what I had, I decided on a Frittata to use up a few organic zucchini's I previously purchased.

Frittata

spring garlic cut lengthwise in thin strips
small organic zucchini diced
2-3 farm fresh eggs beat/whipped
grated parmesan cheese (guyerue or cotija might be nice)
butter for sautéing or olive oil




Saute spring garlic and zucchini in butter til tender, over medium heat.


Add beaten eggs and cook at you would an omelet, add cheese when egg starts to set.


Flip cooking the other side. I do one more flip after that to make sure its cooked through.


Served with a fresh salad made with kale, curly lettuce, romaine, young purple onion, orange slices, fresh goat cheese and drizzled on top "infused" tangerine balsamic vinegar from Genevieve's Market Place here in Safford.  Genevieve's is wonderful for us here and if you didn't want to use butter for your sauteing you can use butter infused olive oil or regular from Genevieve's.  (Shop Local) :) YUM!!
.  .  .  .

When I started my original blog RefractedLite (of which I need to update), I was hoping to inspire others, then I started Savoring Flavors to list recipes mostly for my kids hoping it would be useful and inspire them to cook.  It's been awhile since I felt "inspired" myself to cook.  It takes more time to set up shots and on a sour note my camera lens has been on the fritz so it's a process. ;(  Yesterday I was very busy but got inspired with my market finds.
What's the best thing about shopping locally?  You get to know the people you are purchasing from, making a friend or two, and what you are purchasing.  It's nice to see a bug or two and nothing taste better than farm fresh.  

Tuesday, January 13, 2015

Masquerade Chili or is it Chili Masquerade!

In previous post on Leg of Lamb and not being a big fan - this is what I did with the leftover meat.  This recipe is very easy you dump in what you have in pantry on hand.  Or make a special to town and grab what you need.



You will need:

A leftover chunk of lamb roast , or meat of choice, cut in small chunks or pieces
Chorizo, I used 3/4 pound (I used local)
1 medium onion, diced
2-3 14.5oz cans of Fire Roasted Tomatoes (organic Muir Glen)
3 15oz cans of Chili Beans in sauce (Wild Oats organic)
1 15 oz can of organic red kidney beans (drained opt)
Chili powder (to taste)
1/2 Tbsp or so ground Cumin
Oregano (I threw in some dried maybe 1-2 tsp)

I cut up lamb in small pieces and sat aside.
In a pot I browned chorizo with diced onion and drained excess greased off.  Mostly I tilt pot up on one side and let it drain to other - then soak up with paper tower held with tongs.  (less clean-up)

Dump in tomatoes and seasonings (I used cumin, chili powder, oregano).  The chorizo is already seasoned of course and depending on the heat you want go from there.  (I also used a few cans of chili beans in sauce so it's to your taste).  Add to this your prepared leftover meat.  Let it cook together for a few minutes.

Next add all the beans of choice.  None of this is an exact science just throwing things together that you think will go and that you taste buds might be hungry for.  Let simmer to combine flavor - serve when you are ready!



Serve it up hot in a bowl with cheese.


And , don't forget the cornbread ~ Doesn't the sun look nice hitting that cornbread?  :)