FIDDLEHEAD FERNS

What are they?:  Fiddleheads are the young, coiled, fronds of the ostrich fern.  They grow wild in wet areas, typically in the Northeast region of the United States, predominantly in Maine.  As they’re only available for a few weeks of the year – between April and May depending on the growing season – they’re considered to be somewhat of a delicacy.

Where can I find them/What do I look for?:  I found mine at Wegmans, and in the past have seen them at various Farmers’ Markets.  You can also forage them if you know what to look for .  Whether purchased or harvested, fiddleheads should be tightly furled, and bright green with very little to no discoloration.  The photo below was taken pre-wash and before I removed some of the papery brown chaff, so while they look dirty here, they were in tip-top shape once cleaned.

 

fiddlehead-ferns-recipe-1

Health benefits of fiddlehead ferns

  • Fiddlehead ferns are unique by their appearance, taste, and nutrition profile. The curly young shoots carry just 34 calories per 100 g. Nonetheless; their high-quality plant-nutrition profile consists of health benefiting antioxidants, vitamins, and omega-3, omega-6 essential fatty acids.
  • Fresh fronds are very high in antioxidant vitamin-A, and carotenes. 100 g of fiddleheads hold 3617 IU of or 120% of recommended daily requirements of vitamin-A. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining integrity of skin and mucusa. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A help the body protects against lung and oral cavity cancers.
  • They are an excellent source of many natural poly-phenolic flavonoid compounds such as a and ß-carotenes. Carotenes convert into vitamin A inside the body.
  • Their unique sweet taste comes from their richness in vitamin C. 100 g of fresh fronds contains 26.6 mg or 44% of daily-required levels. Vitamin C is a moderately potential water soluble anti-oxidant. Together with flavonoid compound like carotenes, it helps scavenge harmful free radicals, and offer protection from cancers, inflammation, and viral cough and cold.
  • Fern shoots are a very good source of minerals and electrolytes, especially potassium, iron, manganese, and copper. 100 g of fresh shoots contains 370 mg or 7% of daily-required levels of potassium. Potassium is a heart friendly electrolyte, which helps reduces blood pressure and heart rate by countering sodium effects.
  • Further, they contain small to moderate levels of some of the valuable B-complex group of vitamins such as niacin, riboflavin, and thiamin.

What do they taste like?:  Fiddleheads are often compared to asparagus, but I think they also have some of the bitterness of broccoli and the snap of green beans.  Basically, they have a flavor all their own!  They also have a very “green”, grass-like component to them, if that makes sense.

What do I do with them?:   In this case fresh is best, and simple preparations are the way to go.  Avoid eating them raw as certain – though rare – cases of food poisoning have been attributed to fiddleheads in the past.  Boil them for at least 10 minutes (up to 15 minutes) as a best practice, and you’ll be in the clear!

HERE ARE A FEW RECIPES TO TRY

The Lure of the Fiddlehead Fern

Fiddlehead Ferns and Leeks with Goat Cheese and Pine Nuts

Serves 2

4 large leeks
2 cups raw fiddlehead ferns
3 large garlic cloves, sliced thinly
4 oz Chevre
3 TB pine nuts
Salt and pepper
Olive oil
Butter
Pasta water or chicken or vegetable broth

Trim the leeks lengthwise, then cut into 1/2″ slices. Wash thoroughly, making sure to get any dirt between the layers. Dry and set aside.
Thoroughly wash the fiddleheads, removing any brown bits inside the whorl, and trimming any brown edges and mushy parts. Dry and set aside.

Bring a quart of water to a boil. Lightly salt, and blanche the fiddleheads at a rolling boil for 1 minute. Drain and set aside.

In a large nonstick skillet, toast the pine nuts until golden brown, set aside. To the skillet, add 1 TB butter and 1 TB olive oil over medium heat. When the butter has melted, add the garlic and let cook for 1 minute, but don’t let the garlic brown. Add the leeks, add a generous pinch of salt and cook, stirring frequently, until leeks begin to turn soft, about 8-10 minutes. Add the fiddleheads, another generous pinch of salt, and cook for another 5-6 minutes, until the fiddleheads are crisp-tender and beginning to brown on the sides. Add a little pasta water, if making pasta, or a little broth, enough to loosen everything up. You can add more olive oil, if desired. Taste for seasoning. Dish onto pasta, polenta, or whatever you’re using, top with crumbled goat cheese and pine nuts, and serve.

lampman-fiddlehead-fern.JPG

Garlic-Herb Papparadelle with Fiddlehead Ferns and Tomatoes

Yield: 2-3 main course servings

Ingredients

2 cups fiddlehead ferns, washed
3 tablespoons extra virgin olive oil
2 cups cherry tomatoes
8 ounces paparadelle, such as Al Dente Garlic-Herb Papparadelle
Parmesan Reggiano

Directions

1. Bring two large pots of salted water to a boil. In one pot, blanche fiddleheads, as you would fresh asparagus, 2-3 minutes or until crisp-tender. Drain in colander and reserve. Meanwhile, bring a large pot of salted water to a boil and cook noodles according to package instructions, or until they are tender yet firm. Drain and toss with 1 tablespoon olive oil so they don’t stick together.
2. Heat remaining olive oil in a large sauté pan to medium heat. Add tomatoes to pan and cook until they are just beginning to wrinkle. Add fiddleheads to pan and continue cooking until tomatoes are just beginning to collapse and release their juices.
3. Toss vegetables with pasta. Season to taste with kosher salt, freshly ground pepper and Parmesan and serve.

fiddlehead-ferns-recipe-4

Fiddlehead Ferns With Garlic and Capers

Serves: 4 servings
Ingredients
  • 1 pound fresh fiddlehead ferns
  • 2 tablespoons butter (I recommend salted, but feel free to go the unsalted route, if you prefer!)
  • 3 garlic cloves, peeled and chopped
  • 1 tablespoon capers
  • 1 tablespoon fresh lemon juice (approximately ½ of a lemon)
  • ¼ cup freshly grated Parmesan cheese
  • (Optional):
  • 1 additional tablespoon butter
  • 1 pound Pappardelle OR Tagliatelle pasta
Instructions
  1. Place the fiddlehead ferns in a large bowl of ice water, and soak for a few minutes. Drain the water, and repeat as necessary until any dirt and particles have been removed. If your fiddleheads have any brown papery chaff on the exterior, remove that as well.
  2. Bring a pot of water to a boil. While waiting for the water to boil, prepare a separate bowl with ice and cold water.
  3. Add the fiddleheads to the boiling water, and cook for approximately 10 minutes, until tender. Remove the fiddleheads from the pot (The water may be dirty! It’s okay!) and immediately place them in the ice bath to prevent them from cooking any further.
  4. Melt the butter in a skillet set over medium heat.
  5. Add the garlic and the capers to the pan, and cook for 2 minutes.
  6. Add the fiddleheads to the pan, and cook for an additional 2 minutes.
  7. Remove from the heat and toss with the lemon juice and Parmesan cheese. Serve immediately.
  8. If making with the pasta: Cook the pasta according to package directions [in a separate pot]. while you are boiling the fiddleheads. Melt 3 tablespoons of butter instead of 2, and cook the remaining ingredients as listed. When you remove the fiddleheads from the heat, toss in the cooked pasta, before adding the lemon juice and cheese. Enjoy!

ENJOY TRYING SOMETHING NEW THIS SPRING!!

SOURCES:

http://jjbegonia.com/2015/04/27/cooking-with-fiddlehead-ferns/

http://www.paprikared.com/?p=481

http://www.annarbor.com/entertainment/food-drink/garlic-herb-papparadelle-with-fiddlehead-ferns-and-tomatoes/

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CARAWAY PORK AND CABBAGE

2-3# Center Cut Pork Loin Roast or Chops
2t caraway seeds, crushed (I left them whole)
2t sea salt
1 (2.5oz) bag Oscar Meyer real bacon pieces
1 garlic clove, minced
1/2 (1#) bag baby carrots
1c chicken broth
1 (10 oz) bag coleslaw
1 (12oz) package whole wheat egg noodles

Rub pork with caraway seeds and salt. Place in slow cooker. Top with bacon pieces and garlic. Add carrots. Pour chicken broth over everything. Cook on LOW 6 hours. Take out the pork and cut into bite-sized pieces. Add the coleslaw to the juices and mix up. Return Pork to the pot. Cook on LOW 2 hours more. Cook noodles according to directions. Serve pork and cabbage over noodles.

EASILY CONVERTS TO GLUTEN FREE WITH GLUTEN FREE NOODLE OR USE QUINOA INSTEAD!

ZUCCHINI NOODLES AND CREAMY AVOCADO-BASIL SAUCE

This is a great dish to have when you are craving a fresh healthy meal, but don’t feel like actually cooking something up. The creamy avocado-basil sauce is really fantastic and light. It doesn’t end up leaving you have that full bloated feeling that you would normally get with thick heavy creamy sauces. The noodle dish itself is not only super good, but also is just beautifully vibrant with the colorful fresh veggie ingredients.

Zucchini noodles with avocado cream sauce

Ingredients

  • 2 zucchini
  • 1 cup cherry tomatoes
  • ½ cup fresh basil leaves
  • Salt *
  • Pepper *

Ingredients for the Avocado Basil Sauce

  • 1 avocado
  • 1 T basil paste (I use Gourmet Garden Basil Paste)
  • ½ T garlic
  • ½ cup olive oil (I used 1/4 c olive oil and 1/4 c vegetable broth to cut fat)
  • 1 T lemon juice
  • ½ tsp salt *

avocadozucchini

 

 

 

 

 

 

Directions

  1. Prepare the sauce by mixing all the ingredients thoroughly until smooth. Add more olive oil (I would add more broth) if the consistency is too thick. Taste test and adjust as necessary.
  2. With a Spiralizer spiralize zucchinis with Blade C (the small noodle tray option) and place into a bowl. (I do not have a spiralizer so I used a grater.)  Add in cherry tomatoes cut in half, basil leaves, salt and pepper. Then toss with ½ of the Avocado Basil Sauce and taste test to add more sauce.
  3. Ready to be served and devoured!

* Only add salt and pepper if needed at the table after tasting.  You can also use other spice blend like Mrs. Dash to keep sodium intake to a minimum.

zucchini and avocado sauce

 

 

 

 

 

 

zucchini noodles and avocado basil cream sauce

Adapted from: http://typeonetypehappy.com/2015/03/16/zucchini-noodles-with-creamy-avocado-basil-sauce/

 

 

 

LOADED BAKED POTATO AND CHICKEN CASSEROLE

Loaded Baked Potato casserole

Ingredients

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
Coat a 9×13 dish with cooking spray.  Mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce in the bottom.
Cube the potatoes & add to the dish.  Stir to coat.
Bake the potatoes for 45 minutes, stir every 15 minutes
I cooked my chicken on the grill while the potatoes cooked
Cube the chicken & add it to the bowl tossing to coat
Over top sprinkle cheese, bacon & green onion
Bake for 15 minutes or until the cheese has melted

SERVE WITH A NICE VEGETABLE MEDLEY AND FRESH SALAD!

I HAD SOME LEFTOVER AFTER A FEW MEALS AND MADE IT INTO A DEEP DISH CHICKEN POT PIE.  I PUT THE LEFTOVERS IN A DEEP DISH PREPARED PIE CRUST AND ADDED SOME BABY BROCCOLI FLORETTES AND A 12 OZ BAG OF FROZEN MIXED VEGETABLES.  ON THE STOVE I TOOK 1/2 CUP CHICKEN BROTH AND BROUGHT IT TO BOIL AND ADDED 8 OZ PHILADELPHIA CREAM CHEESE GARDEN VEGETABLE (1/3 LESS FAT) BY THE TABLESPOON UNTIL MELTED AND CREAMYPOUR CREAM SAUCE OVER TOP AND BAKE THE POT PIE IN A 350 F OVEN FOR 20 -30 MINUTES UNTIL THE CRUST IS GOLDEN BROWN.  COOL BEFORE CUTTING INTO 6 WEDGES.

Zesty_Chicken_Pot_Pie

**OFTEN MY PIE CRUSTS COME IN PAIRS SO YOU MAY WANT TO ADD A TOP CRUST WITH AN EGG WASH BUT I USUALLY SKIP THIS TO CUT SOME CALORIES AND HAVE ANOTHER PIE LATER!

LISTERIA CONTAMINATION

Recent large food recalls in the U.S. have forced consumers to throw away hummus and ice cream that may be contaminated with the potentially deadly bacteria — listeria.

Tainted Blue Bell ice cream products are linked to eight listeria illnesses in Kansas and Texas; three of those who contracted the illness have died. Blue Bell has temporarily closed its facility in Broken Arrow, Oklahoma, and shut down a production line at its facility in Brenham, Texas.

Sabra Dipping Co. announced a recall this past week of 30,000 cases of its Classic Hummus due to possible listeria contamination, though no illnesses have been linked to that recall.


What is Listeria?Listeria is a hardy bacteria found in soil and water that can be carried by animals. It is often found in processed meats (like lunch meats) because it can contaminate a processing facility and stay there for a long period of time, and it can grow in the cold temperature of a refrigerator. It is also commonly found in unpasteurized cheeses and unpasteurized milk, and it is sometimes found in other foods as well — listeria in cantaloupes was linked to 30 deaths in a 2011 outbreak.

What are the consequences after contracting the bacteria?

The bacteria cause fever, muscle aches, gastrointestinal symptoms and even death.

Who are at risk?

Listeria generally only affects the elderly, people with compromised immune systems and pregnant women. It can cause miscarriage, stillbirth, premature labor, and serious illness or death in newborn babies. Healthy, younger adults and most children can usually consume listeria with no ill effects or mild illness.

How Can I Protect Against Listeria?

Throw away the food if you learn it has been recalled. Always clean surfaces that come into contact with food with hot, soapy water. With fruit, scrubbing is never a bad idea, but it may not rid produce of all contaminants. In the case of the cantaloupe, the listeria likely hid on the fruit’s thick, rough skin. Health officials think people may have been sickened when people cut into their cantaloupes, bringing listeria on the outside of the fruit to the inside.

The government says the listeria bacteria can be killed by heating food to 165 degrees Fahrenheit or until it is steaming hot just before serving it.

Why is Listeria so Deadly?

Listeria is less well-known than other pathogens like salmonella and E. coli, which cause many more illnesses in tainted food every year. But one in five people who get sick from listeria can die. The people who get sick from listeria are often already weaker and more vulnerable to disease.

Source: Business Insider

ROASTED BUTTERNUT SQUASH ENCHILADA CASSEROLE

Roasted-Butternut-Squash-Enchilada-Casserole

Ingredients

1 medium sized butternut squash, peeled and diced

1 yellow onion, sliced

1 poblano pepper, cored and sliced

2 jalapenos, cored and sliced

2 tablespoons olive oil

1 teaspoon cumin powder

salt & pepper

1 (15 ounce) can black beans, drained and rinsed

1/2 cup cilantro, chopped

1 cup fresh baby spinach leaves (optional)

2 cups salsa

6 large tortillas; quartered

1 and 1/2 cups shredded cheddar or monterey jack cheese*

Instructions

  1. Preheat the oven to 400°F.
  2. Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
  3. Transfer vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading 1/3 cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.
  4. Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with 1/3 cup of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.
  5. Lastly, layer two more tortillas, the last 1/3 cup salsa and the last 1/3 vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.
  6. Allow to cool for five minutes then cut into squares and serve. Garnish with avocado or plain Greek yogurt.

HAVE YOU HEARD OF QUINCE FRUIT?

Fragrant rich quince fruit is a member of Rosaceae family of pome-fruits. Native to Asia Minor, it is a popular delicacy. Quince is rarely eaten raw but used in cooking where just a small wedge it imparts the whole recipe with a pleasant fruity aroma.

Quince is the only fruiting tree in the genus: Cydonia. Scientific name: Cydonia oblonga.

quince fruit

Quinces are medium sized semi-tropical deciduous trees, growing to about 10 to 15 feet in height. Pink-white flowers appear in the spring and early summer, which develop into golden color pear-shaped fruits. The fruit is larger than average apple and bumpy; appear somewhat like large guava, avocado, or as short-necked pear fruit. Its fuzzy surface is smooth as in peaches.

The quince fruit weighs on average about 4 to 5 ounces (500g) yet some varieties weigh more. Inside, its flesh is light yellow, gritty and has multiple poisonous seeds concentrated at the center as in apples. Raw quince has intense fruity smell and together with its bright yellow color instantly attracts the fruit lover’s attention. However, raw fruits, even after they ripen, are generally astringent and tart.

 

Health benefits of quince

  • Quince is low calorie fruit. 100 g fresh raw fruit provides 57 calories. In addition, it composes several more vital poly-phenolic antioxidants than apples and pears. The fruit is the storehouse for phyto-nutrients such as dietary fiber, minerals, and vitamins.
  • Quince pulp along with its peel contains good amounts of fiber. Further, its gritty granules in the pulp are composed of astringent compounds known as tannins namely, catechin and epicatechin. They bind to cancer-causing toxins and chemicals in the colon, protecting its mucous membrane from inflammatory bowel disease (IBD), cancers, and diverticulitis. In addition, it helps reduce body weight and blood LDL cholesterol levels.
  • It has several phenolic compounds such as caffeoylquinic acid, procyanidin-B2, oligomeric procyanidin, polymeric procyanidin etc., and essential oils like furfural, limonene, linalol, vomifoliol, toluene, β-ionone, α-terpineol, etc. Together; these compounds give quince its unique fragrance.
  • Ripe quince fruit has good concentration of vitamin C. 100 g fruit provides 15 mg or 25% of RDA of vitamin-C. Fruits rich in this vitamin help remove harmful oxygen-free radicals from the body. Vitamin C helps boost immunity, reduce viral episodes and inflammatory conditions.
  • The fruit is a good source of minerals such as copper (130 µg or 14% of RDA), iron, potassium, and magnesium as well as B-complex vitamins such as thiamin, riboflavin and pyridoxine (vitamin B-6).
  • Although not well documented, quince fruit, like pears, has anti-allergenic and anti-inflammatory properties. The fruit as well its seed’s extraction is suggested in the treatment of cystitis, atopic dermatitis, recommended by health practitioners as a safe alternative in the preparation of food products for allergy sufferers.

Nutrient Analysis

 
Principle Nutrient Value Percentage of RDA
Energy 57 Kcal 3%
Carbohydrates 13.81 g 11%
Protein 0.40 g <1%
Total Fat 0.10 g 0.5%
Cholesterol 0 mg 0%
Dietary Fiber 1.9 g 4%
Vitamins
Folates 3 µg 1%
Niacin 0.200 mg 1%
Pantothenic acid 0.081 mg 1.5%
Pyridoxine 0.040 mg 3%
Riboflavin 0.030 mg 2%
Thiamin 0.020 mg 2%
Vitamin A 40 IU 1%
Vitamin C 15 mg 25%
Vitamin E 0.12 mg 1%
Vitamin K 4.5 µg 4%
Electrolytes
Sodium 1 mg 0%
Potassium 119 mg 2.5%
Minerals
Calcium 11 mg 1%
Copper 0.130 mg 14%
Iron 0.70 mg 9%
Magnesium 8 mg 2%
Phosphorus 11 mg 2%
Selenium 0.6 µg 1%
Zinc 0.04 mg <1%

Selection and Storage

Quince fruit season begins by September. Fresh fruits generally arrive in the USA markets from the Middle East, Turkey, Armenia, and Georgia.

quinces
Quinces in a basket.
Photo courtesy: jespahjoy

In the markets, choose well-developed, firm, bright golden-yellow color fruits. Avoid green, immature, as they are bitter and inedible. Furthermore, avoid bruised, shriveled ones as they are out of flavor.

Once at home, Quinces stay well for up to a week when kept open in cool, dark place away from heat, and humidity. They store for several weeks placed in the refrigerator.

 

Preparation and Serving tips

Raw quince is extremely sour and astringent as it has rarely eaten uncooked. Its bitter taste and choking feeling in the mouth is due to certain chemicals in the fruit known as tannins. Cooking destroys these compounds while retaining fragrant rich essential oils and aliphatic compounds in the fruit. With the addition of sugar or honey, the fruit makes excellent flavorful sweet and savory recipes, jams, jellies, and preserves.

To prepare, just wash the fruit in cold water. Cut the fruit in quarters as you do in apples and pears. Remove central core, and seeds using paring knife. Cut In small chunks or wedges and add in the cooking.

Here are some serving tips:

quince fruit jam- membrilo
Quince jam-membrilo.
Photo courtesy: charkrem

 

  • Quince fruit makes wonderful addition in the confectionery. Some of the traditional sweet delicacies like pies, tarts, cakes, jams (membrilo), marmalade, jellies, etc., uses this fruit to acquire special flavor.
  • The fruit pulp can also be employed in stews, as a addition to seafood, poultry, and lamb preparations as a flavoring base.

 

Safety profile

Quince fruit seeds are poisonous and should not be eaten. Raw fruit may cause irritation in the throat and may cause breathing difficulty.

FUN RELATED SITE: http://www.historicfood.com/Quinces%20Recipe.htm

SWEET POTATO BURGERS

sweet potato burgers

ANOTHER GREAT MEAL FOR FRIDAYS IN LENT!

Sweet potato burgers

  • 2 cups mashed sweet potato (~2 large sweet potatoes – organic when possible)
  • 1 (15oz) can black beans, rinsed and well drained
  • 1 cup cooked brown rice (or sub cooked quinoa with varied results)
  • 1 pkt onion soup mix
  • 1/4 cup salted sunflower seed kernels
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1Tbsp garlic
  • 1 egg
  • 1/2 cup all purpose baking mix (Bisquick)

 

Instructions

  1. Cut sweet potatoes into cubes and place in large microwave safe mixing bowl.  Add hot water to cover and microwave on HIGH 10-15 minutes.  Drain and mash.
  2. While potatoes are cooking, cook rice or quinoa per instructions
  3. Add black beans to the mixing bowl and mash half of them for texture. Add 1 cup rice, onion soup, sunflower seeds and spices. Add garlic and eggs.  Mix to combine. Add baking mix a little at a time – consistency should be thick and moldable.
  4. Form into burgers 1/4 to 1/2 inch thick to fit the size of your rolls.
  5. Preheat George Forman Grill and coat with non-stick cooking spray.  Using the George Forman Grill cuts cooking time in half but you can use your outdoor grill, skillet or oven to cook as well.
  6. Grill 8 minutes.
  7. Serve on Ciabatta or whole wheat rolls with slices of onion, lettuce and tomato.  My husband usually likes a slice of cheese on top as well and loads of ketchup!
  8. Extra burgers can be frozen for later use.

WE HAD OURS WITH A FRESH SALAD AND SOME HOMEMADE STEAK FRIES!

**THIS RECIPE MADE SEVEN HUGE 5″ ROUND AND  1/2″ THICK BURGERS SO I DID FREEZE SEVERAL FOR LATER USE.  I MIGHT HALF THE RECIPE NEXT TIME AND HOPEFULLY MAKE ABOUT 4 SLIGHTLY SMALLER BURGERS.

QUICK AND EASY PORK STIR FRY

EACH WEEK I SEARCH THE DEALS ON MEATS TO TRY TO SAVE MONEY ON GROCERY BILLS.  I GOT SOME THIN SLICED PORK LOIN CHOPS (PERSONALLY I LIKE A THICK LOIN CHOP ON THE GRILL) ON SALE AND THOUGHT THEY WOULD MAKE A GREAT STIR FRY SO I FROZE THEM FOR LATER USE.

THE DAY OF THE STIR FRY I COOKED UP A BOX OF RICE-A-RONI LONG GRAIN AND WILD RICE AS DIRECTED AND SET ASIDE IN A MICROWAVE DISH.

I PLACED THE FROZEN CHOPS IN THE CROCK POT WITH 1/2 CUP OF LITE KRAFT ASIAN TOASTED SESAME SALAD DRESSING AND 1/4 CUP OF SOY SAUCE.  I COOKED THEM ON LOW ABOUT 4 HOURS THEN CUT THE CHOPS UP AND RETURNED THEN TO THE CROCK POT.  I ADDED A PACKAGE OF FROZEN, SOMEWHAT THAWED BAG OF BABY BROCCOLI FLORETTES AND A BAG OF BABY VEGETABLE STIR MIX (SNOW PEAS, CARROTS AND CORN COBS) PLUS SOME FRESH SNAP PEAS AND COOKED ANOTHER 2 HOURS ON LOW.

IN THE LAST TWENTY MINUTES BEFORE SERVING, I HEATED SOME FROZEN PORK EGG ROLLS AS DIRECTED AND REHEATED THE RICE IN THE MICROWAVE.

I SERVE THE RICE WITH SOME FRESH COLE SLAW OR BROCCOLI SLAW FOR A BIT OF A CRUNCH.  THE PORK AND VEGGIES GO ON TOP WITH A SPRINKLE OF PEANUTS OR CASHEWS.  THE EGG ROLL GOES ON THE SIDE.

SO EASY – ENJOY!

CABBAGE ROLL SOUP

Cabbage Roll Soup

2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage…chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Italian seasoning

In a large pan heat your olive oil… add your meat and onions…cook till no longer pink…add garlic…cook another min.

cabbage roll soup 1

Add the chopped cabbage, tomatoes, tomato sauce, water and seasonings…bring to a boil…cover and simmer for 20 to 30 min…or until cabbage is tender.

**I HAVE ALSO SEEN THIS RECIPE WITH A CAN OF SAUERKRAUT WITH THE LIQUID ADDED AND/OR SOME LONG GRAIN BROWN RICE.