Post Tagged with: "cabbage"

Roasted Veggies

Roasted Veggies

Serves: 4

Time: 30 min

Kid Friendly Tasks: Washing Veggies

This is going to be one of those no brainer recipes that almost doesn’t seem worth posting but I’m going to do it anyway. I love roasted veggies as a side dish to any meal, especially Mediterranean. They are quick to prepare and will happily cook while you make the main course of something else. You can adjust the seasonings to match whatever your central dish is. Personally, I like to roast veggies in just a bit of flavorless vegetable oil, just enough that they don’t stick and then toss with butter, salt and pepper.

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Lazy Cabbage Rolls

Lazy Cabbage Rolls

Serves: 4-6

Time: 2 hrs

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Mixing

This past weekend was the first for cabbages at the market (mine are starting to head up at home as well, yea!) and they were two dollars for a massive cabbage. Also my favorite vendor had ground lamb for sale at last and I really prefer ground lamb to ground beef in a lot of recipes. (think karnyarik or musaka, both lamb and eggplant delights) I had to get both. Then I was faced with the challenge of what to make. I remembered again my Russian friends and their many recipes for “lazy” cabbage rolls and decided that was far and away the way to go. Instead of steaming off each individual leaf of the cabbage I used my mandolin to shred the cabbage head coarsely. Then I layered cabbage, filling, more cabbage and tomatoes. Excellent and so much faster to make. Also, because the cabbage was mixed in my children were forced to eat it vs their usual method of peeling off the cabbage and only eating filling. Damn I’m sneaky.

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Minestrone Soup

Minestrone Soup

Serves: 8(ish)

Time: 3-4 hours

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Add Ingredients

If I ever write a cookbook someday I swear it will be called Soup and Pie, A Recipe Collection. I seem, more often than not to fall back on these two easy, homey types of foods. I love that you can feed a lot of people with them (or have lunch for a week). I love that they are cheap and reasonably healthy (before you laugh out loud I would suggest that a fruit pie without a double crust is slightly better for you than a cake slice layered in buttercream, though I grant you that it’s a close run thing.) and let’s face it, who doesn’t love these two food? Today’s soup is an Italian classic, minestrone.

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Classic Borsch

Classic Borsch

Serves: 4-6

Time: 3 hr

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Beet Coloring

I decided to resurrect their borsch and started digging on my favorite Russian cooking sites. These are always so fun to compare with ours because the writing style is almost a 180 from our own cooking blogs. Here everything is step-by-step with a ton of gorgeous pictures. There you get exactly one small picture and an approximation of ingredients. Russian women, it’s assumed, already know how to cook. Since that approach so often mirrors my own (note the total absence of step-by-step photos) their sites are an instant hit with me. Anyway, using about a dozen “standard” recipes I mashed them together into the new favorite below.

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