December 12, 2017

Roasted Potato and Cabbage Salad

potato cabbage salad

I found this delicious recipe here and I’m so glad I did!  This Roasted Potato and Cabbage Salad makes use of winter veggies to create a hearty and healthy side dish.  Next time I make this, I plan to add either raisins or another dried fruit, maybe diced apricots; I think a bit of added sweetness would set off the herbs and cabbage wonderfully.  Eat this with eggs cooked to your liking for a light supper.

Roasted Potato and Cabbage Salad
(recipe courtesy of www.eyecandypopper.com)

Ingredients:

  • 8 small potatoes (use different colors!)
  • 1 sweet potato
  • 1 or two tablespoons of olive oil
  • 1/2 head savoy cabbage, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons Dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons tahini
  • 2 tablespoons honey or maple syrup
  • 1/3 cup olive oil
  • salt and pepper to taste
  • handful of almonds, crushed or chopped coarsely (I used pumpkin seeds)
  • fresh cilantro (optional)

Directions:

  1. Preheat oven to 450*F.  Wash potatoes and sweet potato, slice thickly, and toss with a tablespoon of olive oil.  Line a pan with parchment paper and bake for about 25 minutes.  Take care they don’t burn!
  2. While the potatoes bake, prepare the dressing:  in a resealable container, shake together the mustard, vinegar, tahini, maple syrup, olive oil, and salt and pepper.
  3. Slice the cabbage and onion very thinly.  Put them in a large bowl and toss with the dressing.
  4. When the potatoes are roasted, remove from the oven and let cool 5-10 minutes, then toss into the salad.  Top salad with almonds and cilantro (and next time I’m adding dried fruit here too!)

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Napa Cabbage with Peas and Prosciutto

Napa Cabbage with Peas and Prosciutto

Punxatawney Phil, that old son-of-a-gun, just declared there would be six more weeks of winter.  Growing up in Southern California, it didn’t mean much to me—maybe a day or two of drizzle, or a heavier jacket if the temperature dipped into the fifties at night.  Now that we’re in Texas, winter is FOR REAL!  There are no good farmer’s markets, no fresh produce for cheap.  So when it’s the dreary days of February and you can’t plant your garden yet, it’s time to make the most of what you have.  This recipe for Napa Cabbage with Peas and Prosciutto can’t bring spring, but it can warm up your belly!

I had half of a head of cabbage left after making a batch of Stuffed Cabbage Soup and needed a recipe for it.  If you haven’t searched through Epicurious.com, please do.  I used the search function to find recipes for Napa cabbage, stumbled onto this one, and tried it.  Fantastic!  I followed the instructions, except I replaced prosciutto with bacon.  Warm, smoky, sweet, and salty.  Try it tonight!

Napa Cabbage with Peas and Prosciutto (recipe courtesy Epicurious)

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup frozen peas, thawed
  • 1 small napa cabbage, trimmed and sliced crosswise
  • 1 ounce prosciutto, chopped (I substituted 3 slices of bacon, minced, cooked, and drained)
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon fresh lemon juice (or more, to taste)
  • 2 tablespoons freshly grated Parmesan cheese

Directions:

  1. In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender.
  2. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.

 

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Stuffed Cabbage Soup

Stuffed Cabbage Soup

In the dead of winter, there’s nothing better than a hot bowl of soup.  With this Stuffed Cabbage Soup, you get all the flavors of a delicious, labor-intensive meal, without all the hard work!

I based this soup on a dish your Polish grandmother might make—called galumpkis—meat, rice and vegetables rolled up in soft cabbage leaves and baked in a savory tomato sauce.  Don’t have a Polish grandmother?  Never fear!  This soup comes together in half an hour and is very forgiving.  No green onions?  Garnish with dill!  Don’t eat rice?  Serve with a dollop of sour cream or Greek yogurt!  You can use ground beef, pork, or even turkey here.  Or do what I did and use leftover meatloaf or hamburgers.  See?  Easy!

Stuffed Cabbage Soup

Ingredients:

  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or bacon fat
  • 4 cups thinly sliced cabbage
  • 2 cups chicken, beef, or vegetable stock
  •  2 cups water
  • 1 pound cooked ground beef (I used last night’s leftover meatloaf and broke it into small pieces)
  • 1/2 cup minced carrots
  • 1 15-ounce can of diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon toasted and ground fennel seeds (or use ground fennel or anise)
  • 2 green onions, minced
  • rice, to serve

Directions:

  1. In a very large pot, sauté the minced garlic in the oil for one minute.  Add the sliced cabbage and stir.  Cook for about 5 minutes.
  2. Add the stock and the water.  Crumble the meat into the soup and add the carrots.  Stir to combine.
  3. Add the tomatoes, paprika, and ground fennel.  Turn the heat to medium-low and cover with a lid.  Cook for about 15 minutes.
  4. To serve:  Ladle soup into a big bowl.  Add a scoop of rice and sprinkle with minced green onions.  Eat hot!

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

 

Kimchee Jjigae (Kimchee Stew)

Kimchee Jjigae resize

My blog is called The Frugal Girlmet, because I like to use everything I can in the kitchen and do my best to make sure nothing goes to waste.  Kimchee Jjigae is the Korean embodiment of this principle.  A little background:  Kimchee is a fermented, spicy cabbage dish that, together with rice, is the backbone of Korean cuisine.  Traditionally, Korean families made kimchee in the summer, in gigantic clay pots.  They buried the pots in the ground to preserve them, and the family ate the kimchee over the course of the winter.  Winters are very cold in Korea, so that helped preserve the kimchee…but it still got old.  What to do with overripe kimchee – throw it away?  NO!  Koreans use every last bit of their resources, which is how Kimchee Jjigae came to be.  They made a stew out of the last of their kimchee, adding  meat to make it more filling, and served it with rice for a complete and frugal meal.

The only ingredient you MUST use in this stew is kimchee.  Everything else can vary by region, resources, or personal taste.  One of the most common varieties has pork as the protein component, and this is the way I make it.  You can cut up a few pork chops, or use any leftover pork you have.  I made a pork roast in the crockpot the night before and reserved about 2 cups of meat for this stew.  Other types of Kimchee Jjigae use canned tuna, tofu, other seafood or fish, and even Spam!  During the Korean War, American GIs brought Spam with them, and Koreans adopted it too.  Another variation that was born in the Korean War is called Budae Jjigae, which translates to “Army Stew.”  American soldiers made their own version of Kimchee Jjigae by adding ramen noodles, meat, seafood, and other vegetables to make their rations last longer.

If you like spicy foods, you will love this.  If you feel a cold or sinus infection coming on, this will clear it right out (it’s loaded with Vitamin C and probiotics)!  If your family likes chili, you should really give this Kimchee Jjigae recipe a try.  Feeling brave?  Feeling frugal?  Read on!

Kimchee Jjigae

Ingredients:

  • 1 small onion, sliced fine, or one bunch of green onions, sliced
  • 1 tablespoon sesame oil (or other oil)
  • 2 cups pork (see note above)
  • 2 cups kimchee, preferably old kimchee
  • about 1/2 cup kimchee juice (that red pepper water in the bottom of the jar!)
  • 2 cups water
  • rice to serve
  • sesame seeds, dried seaweed, or sliced green onions for garnish

Directions:

  1. In a large pot with a lid, add the sliced onions and oil.  Cook over medium heat for a minute or two.
  2. While the onion is cooking, chop the pork.  If you are using raw pork, you have two options:  you can add it in whole and then remove it when it’s cooked and chop it up.  You can also slice it thinly and add it now.  I think it’s easiest to use leftover pork that you can quickly chop or shred.
  3. Add the pork, kimchee, kimchee juice, and water to the pot.  Adjust the heat so the stew simmers.  Cover with a lid and cook for 30 minutes.
  4. Serve with rice, and garnish with sesame seeds, dried seaweed, or green onion tops.

Leftovers will keep in the refrigerator for about a week.

 

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

Cabbage and Pineapple Slaw

Cabbage and Pineapple Slaw Resize

Don’t let the monochromatic appearance fool you – this salad packs a tasty punch!  Winter veggies come together with fruit, nuts, and a light yogurt dressing in this recipe for Cabbage and Pineapple Slaw.

Cabbage is not a glamorous vegetable.  In fact you can probably buy a giant head of it today for less than a dollar.  Nutritionally it’s a powerhouse, though, and you probably could stand to eat more of what it’s offering!  Sliced very fine (or grated if you prefer), it’s a perfect foil for crunchy apples, chewy raisins, and whatever nuts you like.  I used sunflower seeds, but try almonds, hazelnuts, pecans or walnuts.  I think walnuts would make it taste even more like a healthier version of Waldorf Salad (a childhood favorite of mine.)  The star of the show, and what lifts this recipe above other coleslaws, is pineapple.  Fresh pineapple, minced, would be glorious, but I used a half a can of crushed pineapple and it was delicious.  Save the rest of the pineapple for smoothies, or to dress up cottage cheese.

Since we’re still knee-deep in winter, and Soup Month is going strong, try this salad paired with a spicy soup.  I think it would be great with Chinese Hot and Sour Soup, or any chili recipe, to quell the heat.  Let me know how you like it!

Cabbage and Pineapple Slaw

Ingredients:

  • 1/2 head green cabbage, sliced very fine or grated
  • 1 small apple, diced
  • 1 green onion, minced
  • about 1 cup crushed or minced pineapple
  • 1/2 cup raisins or other dried fruit (cranberries or cherries would be yummy!)
  • 1/2 cup nuts or sunflower seeds
  • 1 heaping tablespoon mayonnaise
  • 2 heaping tablespoons plain yogurt
  • juice of 1 lemon
  • juice of 1 clementine orange
  • 1/4 teaspoon salt, or to taste

Directions:

  1. In a very large mixing bowl (or a very large Tupperware container with a lid, my preferred method), mix together the cabbage, apple, onion, pineapple, raisins, and nuts.
  2. In a small container with a lid, shake together the mayo, yogurt, lemon and orange juices, and salt.  Taste to see if you want any more salt or lemon.
  3. Pour dressing over cabbage mixture and shake or toss to combine.  Refrigerate until ready to serve.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

 

Chinese Chicken Salad

Chinese Chicken Salad Resize

As Coleen pointed out in her post on Monday, this is National Soup Month!  She will be sharing some of her favorite soups with us.  And what makes a better meal than soup and salad?   One of my favorite salads is Chinese Chicken Salad!

This is perfect for winter, because all of the ingredients are in season now.  Instead of canned mandarin oranges, you can probably find fresh ones now – I’ve got Clementines and Satsumas left and right at my grocery store.  Red cabbage and carrots are always around, as are green onions.  For the base, I used Napa cabbage, but if you don’t have that, you can use any kind of lettuce you like, or really finely chopped green cabbage.  I cooked some extra chicken breasts last night so I could chop them up cold and throw them over the salad, but you can use whatever chicken you like – roasted, store-bought rotisserie, or even breaded chicken nuggets!

This recipe serves two as part of a lunch or dinner menu.  Try this salad with any soup you like, or paired up with a sandwich, wrap, or pasta dish.  Filling, nutritious and delicious – and it won’t break any of your New Year’s resolutions!

Chinese Chicken Salad

Ingredients:

  • 1 small head Napa cabbage, or romaine lettuce
  • 1/2 head small red cabbage
  • 2 carrots
  • 2 or 3 green onions
  • 2 mandarin oranges
  • 2 cooked chicken breasts, or 3 cups chopped cooked chicken
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame seeds
  • salt and pepper to taste

Directions:

  1. Chop the Napa cabbage into inch-wide strips.  Finely slice the red cabbage.  Place both in a salad spinner and rinse under cold water, then spin dry.
  2. Cut the carrots into matchsticks.  Finely slice the green onions.  Peel the oranges and remove as much of the white pith as possible.  Separate into segments.  Dice or thinly slice the chicken breasts.
  3. To assemble:  In two very large bowls, mix together the cabbages, carrots, and onions.  Arrange the oranges and chicken breasts on top.  Drizzle each salad with one tablespoon each of sesame oil and rice vinegar, and sprinkle the sesame seeds, salt, and pepper on top.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!