Cabbage is delicious and the red type, especially the small size, provides a number of options to cook it; like salads and slaws. However, I discover that by steaming the leaves for a short time, (something that is also done to make the stuffed cabbage rolls), I can use them opened, and stuffed them with anything I want, either hot or cold. I can serve a salad inside an open soft red cabbage leave or do what I did today, the warm turkey mix stuffing.
Approximate Prep and Cooking Time: 35 minutes Approximate Cost: $9.00 or $4.99 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 4 red cabbage leaves, (cleaned and steamed for about 4 minutes) (.45) ½ lb. ground turkey (@ $4.50/lb. = $2.25) 2 tbsp. Angie’s basting oil (.65) 1 ½ Angie’s dry seasoning (.30) ½ c. Frozen sweet peas (.45) 2 red potatoes (.65) 3 c. Kale and arugula mix ($2.50) 1 tomato (.33) 1 egg (.16) 2 tbsp. EVOO (.65) 1 tbsp. Balsamic vinegar (.20) Salt and pepper (.15) 1 avocado ($1.25) Directions
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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Cauliflower rice is delicious, especially if you add mushrooms and don’t overcook it. Now get this; the nutritional value of 1 c. of cauliflower rice: 25 calories, 3 grams. Fiber, 77% vitamin C, 20% vitamin K, 11 % vitamin B6, 14% folate, 8% manganese, 9% potassium and God knows how many more. Time to eat more cauliflower rice. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $12.30 or $6.15 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 + Ingredients 1 pork tenderloin filet clean of all fat and sliced in about 1” size disks ($5.50) 1 ½ tsp. Angie’s Basting Oil for the rice and tenderloins (See my link below) (.30) 11/2 Angie’s dried seasoning for the rice and tenderloins (See my link below) (.20) 2 cups of riced cauliflower ($1.50) 5 large Baby Bella mushrooms chopped in large pieces (.70) 7 large Cherry tomatoes, sliced (.30) 4 large broccoli florets ($1.75) 1 onion, chopped (.40) 5 garlic cloves, chopped (.20) 1 Avocado sliced in half ($1.25) Chopped scallions to garnish (.20) 1 tsp. water Directions Cut the tenderloins in 1” and marinade with 1 tbsp. basting oil, 1 tbsp. dried seasoning. Sauté in a skillet on its marinade. Set aside to rest. In the same skillet if needed, add ½ tbsp. basting oil, sauté the onion, garlic, mushrooms, broccoli, tomatoes and garlic. Add the cauliflower rice, and water. Stir. Cover the pan and cook in low for about 2-3 minutes. Garnish with avocado and chopped scallions. My Links: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Tilapia has taken a bad setback lately. It’s mostly based on where some tilapias are coming from. When you purchase this or any other seafood, you have to shop from a responsible monger or reliable grocery store. I have been purchasing my Tilapia at Whole Foods Market. They source from just three supplier partners, all of whom have passed a third-party audit to ensure that they meet Whole Foods Market rigorous quality standards. Their primary supplier partner is Tropical Aquaculture Inc. Look for the aquaculture logo, Responsibly Farmed at Whole Foods Market stores. If you want just Google for more information. Approximate Prep and Cooking Time: Under 30 Minutes Approximate Cost: $9.69 or $4.85 per serving Difficulty Level: __X _Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 Tilapia stakes ($3.70) 1 tbsp. Angie’s dry seasoning (.35) 2 ½ tbsp. Angie’s basting oil (2 tbsp. to season the fish) (½ tbsp. for couscous) (.70) 1 box Couscous ($1.99) 1 large Jalapeño (.40) 1 Avocado ($1.25) Balsamic Vinaigrette (Makes approx. 1 cup use some and refrigerate leftovers) 2 tbsp. balsamic vinegar (.65) 4 tbsp. Angie’s basting oil (for the vinaigrette) (.50) Salt and pepper to taste (.15) Directions Rinse and pat dry the fish, then season with 1 tbsp. of Angie’s Dried Seasoning and 2 tbsp. Angie’s Basting Oil. Refrigerate. Cook the couscous according to the box directions. Substitute the plain oil with ½ tbsp. of my basting oil. Rinse and slice the Jalapeño, set aside. Prepare the balsamic vinaigrette by mixing all ingredients and shake or whisk well. Peel and slice the avocado in half, remove the seed and fill with the vinaigrette. Pan seared the fish in medium high in its basting oil until golden on both sides with a safe cooking temperature inside of 145 degrees F. Ready to plate. Done! My Links: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |