Savory Stuffed Cabbage Rolls

Whole Eats & Whole Treats

A few years back, my great aunt gave me some cookbooks. They were mostly herbal/hippie books that didn’t have any pictures. I’m a sucker for a pretty recipe book. These were not pretty and the majority of the recipes looked weird…which is saying a lot coming from the girl who puts Swiss chard in everything. But one book caught my attention: The Green Thumb Cookbook. It organizes the recipes by garden produce. Seemed like a book worth keeping, considering the huge garden in the back yard.

Keeping that book was definitely worth it when I discovered this recipe. It’s by far our favorite way to eat cabbage. It’s so sweetly savory. The combination of tomatoes and cabbage, with a bit of beef in there too, is so tasty. I’ll also let you in on a little secret. There will be tomato-y juices leftover. Store those juices in a jar in…

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ASHLEIGH’S VEGGIE PASTA (SPAGHETTI SQUASH) AND SAUCE

ash sauce

This sauce is also AWSOME on regular spaghetti or pasta noodles like rotini.

ASHLEIGH’S VEGGIE SPAGHETTI
1 spaghetti squash
1 zucchini squash
1 yellow squash
1 small sweet onion
2 large portobello mushrooms
1-2 tsp minced garlic
28oz can diced tomatoes
2 tsp balsamic vinegar
1 tsp of cumin
Sprinkle of garlic powder
Mozzarella cheese
1 tbsp Plain Greek yogurt ( sour cream)

•Cut spaghetti squash in half vertically
•Wrap in aluminum foil
•Bake face down at 350 for 1hr to 1 1/2hr
•CUT UP VEGGIES!!!
•Sauté onions and garlic with 1tsp of olive oil till they are translucent
•Add mixture of veggies with 1-2 more tsps of olive oil
•Occasionally stir for 10-15min
•Add can of tomatoes ( you can blend them for a saucier texture)
•Bring to a light boil
•Add balsamic vinegar, garlic powder and cumin
•You may also add any other seasonings as you please!
•Let it simmer covered till squash is done baking
•Take squash out of the oven and use a fork to scrape it onto a plate (it will come out spaghetti style)
•Add your sauce
•Then top it with shredded mozzarella cheese and Greek yogurt (or sour cream)  and enjoy!

 

HOMEMADE STOVETOP MAC N CHEESE

mymacncheese

HOMEMADE STOVETOP MAC N CHEESE

  •  3-4c ELBOW MACARONI (1-16OZ BOX=4c)
  •  3T STICK MARGARINE OR BUTTER (TUB MARGARINE HAS TOO MUCH WATER)
  • 3T FLOUR
  • 2 1/2c WHOLE MILK (HEATED ABOUT 2-3 MINUTES IN MICROWAVE)
  • 1/8c PARMESAN CHEESE (SHAKER KIND)
  • 1c SHREDDED CHEESE (WE USED MEXICAN BLEND BUT ANY FLAVOR WILL WORK)
  • 1/2c SHREDDED CHEESE FOR SERVING GARNISH
  • 1/4t SALT (OR TO TASTE)
  • 1/4t PEPPER (OR TO TASTE)
  • DASH OF GROUND NUTMEG

PASTA

Cook pasta according to directions. This is 7-10 minutes for al dente depending on shape.

While water for pasta is heating to boiling… begin your sauce.

Sauce

Melt margarine in 2qt saucepan over medium low heat. Add flour and whisk constantly to prevent scorching for about 1 minute or so. (Flour and butter will clump into a ball(s) like soft play dough.) Slowly add warm milk whisking continuously to obtain a smooth sauce. (This is a basic Béchamel sauce.) Reduce heat to low and keep it stirred. Add salt, pepper and nutmeg (My “dash” is a spot about the size of a quarter on top of the sauce.) Turn off heat and add shredded cheese and stir until melted and smooth. Taste and add more salt/pepper if needed. (You could also add bacon bits, some garlic and/or onion powder/salt.) If sauce is too thick for your taste add warm water or milk to thin.

The trick to the sauce, I have learned is PATIENCE. Low and slow with constant stirring. Higher heat is faster but it will wreck the sauce (scorched flavor, clumpy and/or curdled).

Drain the cooked pasta and pour back into pan. Pour sauce over noodles and gently stir to coat. Serve with a sprinkle of shredded cheese for garnish.

Reheats well in microwave, just add a bit of milk or water and keep stirred while heating.