CABBAGE TOMATO MEAT SKILLET MEAL

I found the original recipe online somewhere, and it called for cooking 20-30 minutes at the end, but I like it MUCH better with less cooking.  I also added more garlic than originally called for.

Cut up onion and cabbage, press garlic, mix meats together, and open tomato and tomato sauce cans.  This goes fast, so have everything at your fingertips and ready.

In a large skillet, heat over medium heat:

        1 Tbsp. olive oil

Add: 1 large onion, chopped

Cook one minute while stirring, then add:

        1 1/2 to 2 pounds lean ground beef or turkey

        (I like to mix half of each together) 

Cook, stirring, until meat is no longer pink and onion is tender.

Add: 2 large cloves garlic (minced) and continue cooking for      1 minute.

Add: 1 small cabbage, chopped

        2 cans (14.5 ounces each) diced tomatoes

        1 can (8 ounces) tomato sauce
        1/2 cup water

Season with salt and pepper to taste.

Cook until everything is heated through – about 1-2 minutes.

Yield: Serves 6 to 8

NOTE: This works especially well in a cast iron skillet.

          This is especially good with garlic bread on the side.

          My friend, Gretchen Opdahl, said she used 1 lb. hamburger and a half pound of diced fried bacon.  That sounds yummy!

PORTABELLA MUSHROOM AND BACON SANDWICH

This recipe was sent to me by Elaine Baird, a friend from my high school graduating class. I haven't tried it yet, but it looks delicious.

Here is what she says:

I created something for a whole wheat hotdog bun with a portabella mushroom.
  
I sliced the mushroom, fried it in organic sesame seed oil, adding a little butter while sauteing, then I decided to flavor with two pieces of thick bacon cut across in to four pieces.  

I adorned a whole wheat hot dog bun with some mustard and placed the bacon and portabella mushroom on the hotdog bun.  

John and I ate 1 and 1/2 buns for lunch.  They have a meat like flavor and seasoning, and frying them is very tasty with a little meat added or a meat substitute if you like.  These mushrooms are so large that they are a good buy to replace a meat taste in a casserole or sandwich.  

RAMEN SOUP

I got this basic recipe from my awesome Korean daughter-in-law, Seong-ah.  I have tweaked it just a bit. I like it a little more soupy, so I use 6 cups of water instead of 4.  The options are also mine.  

In medium pot, bring 4-6 cups water to boil.

Add: the Ramen flavor packet

        1-2 tsp. beef base

        about 1/2 cup finely chopped celery

        4-5 green onions finely chopped

        one carrot finely chopped

After cooking the veggies about 5 minutes, add:

        the Ramen noodles

Cook three minutes, then added

        about 1-2 tsp. soy sauce.

Options: Add one medium tomato, chopped.

             Use chives or regular onions, if you don't have green 

             onions (however, green onions are best.)

FRESH TOMATO SOUP

Combine in pot:

     About 7-8 ounces (about 1 cup) fresh tomatoes, chopped

     2 large garlic cloves put through a garlic press, or chopped

     1/2 tsp. tarragon

     1 tsp. dried rosemary, crushed

     2 Tbsp. dried or ¼ cup fresh green onion, chopped
    1 sprig of fresh basil (a sprig is about 4" long)
       OR 1 tsp. dry, chopped basil leaves

     Salt and pepper to taste

Bring to a boil, reduce heat and simmered for three or four minutes.

Bring temperature to medium-high so soup is hot and boiling.
Add and stir:
     1/2 cup milk
Milk will curdle like cheese.

Pour into a dish and top with 
     1/4 cup shredded mozzarella cheese

YIELD:  one large serving   

OPTION:  Add 1/2 cup cooked beans (white, red, kidney, pinto, etc.)

SMOOTHIE TIPS

                                    

  1.  DID YOU MAKE MORE SMOOTHIE
   THAN YOU CAN DRINK?  Simply 
   pour the remainder into an ice 
   cube tray and freeze.  When you 
   are ready to drink it, pull it out of 
   the freezer and put it into the 
   microwave long enough to soften 
   the cubes just a bit. Then put the 
   cubes into the blender and mix 
   it up.  If you put the cubes straight
into the blender without softening, you will need to add more liquid.

2.  VEGETABLE ADDITIONS  Vegetable can add nutrition with fewer calories than fruit.  I like to put a few slices of cooked beets into my smoothie, along with some of the juices from cooking.  It gives a nice red or purple color, depending on how much you put in.

3. FREEZING SOME OF THE FRUITS before using them in a smoothie means you can use less or no ice to make the smoothie thick.  However, there needs to be a balance.  If everything is frozen, then liquid needs to be added to make it thin enough to blend.
Bananas can be thrown into the freezer with their skins on, or they can be peeled, wrapped in plastic wrap and put into a zipper bag.  If you store them in their skin, simply put them into warm water for a minute or so, then peel. Don't leave them in too long, or they will get squishy.

4.  OVER-RIPE FRUITS are perfect to use in smoothies as firmness doesn't matter like it does when you are eating it fresh.  It is important to cut out bruises and bad spots, though.

5.  DO YOU HAVE JUST A LITTLE BIT OF THIS OR THAT FRUIT OR VEGETABLE?  Add it to a smoothie!  Leftover jello works great, too, as do juices.  

RICE PILAF

This recipe was given to me by my friend, Janet, from Montana, and we used it at our restaurant.

Mix together in baking pan:

     3 cups converted rice

     4 cups chicken stock

     3 cups water

     1/4 lb. margarine or corn oil

     1 cup chopped onions

     1 cup chopped celery

     1 cup chopped green bell pepper

     1/2 cup red pimento or red bell pepper

     1 cup chopped mushrooms

     1/2 tsp. allspice

     1 tsp. curry powder

     Dash pepper

Bake covered at 400^o for about 1 1/2 hours, until liquid is absorbed and rice is fluffy.

Let stand 15 minutes before serving.

WATERMELON BANANA STRAWBERRY SMOOTHIE

We had lots of leftover watermelon at our recent family reunion.  I cut it into chunks and removed the seeds, then put the chunks into a zip bag in the freezer.  Today, I decided to make a smoothie with the watermelon.  Here is how I did it:

Dissolve one 3-oz. package watermelon gelatin mix in

            1 cup very hot water
             (I even heat the water a bit on the stove 
             or in the microwave.)

Pour HALF of the gelatin mix into a blender.

Add approximately 
            2 cups frozen watermelon cubes

            2 small or 1 large banana

            1 cup strawberries 

              (just wash and remove the tops)

Blend until mixed - enjoy!

Yield:  about one quart

Refrigerate leftover gelatin and use it in your next smoothie!