Last night I had to make 200 tea sandwiches for my daughter’s Valentine school tea. I have been working a lot & my parents were coming over for dinner. I don’t like to complain, but yikes!!! I had a very busy Sunday afternoon! So, what to make for dinner? The last thing I wanted to do was to go to the market. I came up with this recipe, a take on stuffed cabbage, but without all of the work of stuffing the actual cabbage leaves! They loved it! Let me know what you think.
1 package veggie ground beef substitute
1 medium yellow onion chopped
2 TBSP olive oil
16 ozs. Tomato sauce(chunky style)
3 TBSP paprika
salt & pepper to taste
5 -6cups cole slaw mix (cabbage & carrots)
1 cup cooked brown rice
grated cheddar cheese
Combine all ingredients except rice & cheese in slow cooker cook on low for 4-6 hours. Add rice in last 30 minutes so it doesn’t get mushy. Right before serving sprinkle on cheese. Serve with a nice green salad.
Saturday, February 5, 2011
I just watched Oprah’s show on her vegan challenge. What a great show. Did any of you see it? I would love to know what you think of it. I was thrilled with the idea of people “leaning” into veganism, or being “vegan-ish” What a great term!!! Being married to a meat eater, I understand the other side of the issue. However my husband has become “vegan-ish”. He eats many meatless meals a week, but enjoys his meat when we eat out. I myself am slowly moving from vegetarianism to veganism. I don’t know that I will ever entirely make the change but I eat less & less dairy & eggs.. What do you think? How much meat do you eat & how do you handle the different food likes & dislikes in your family? Let me know.
Thursday, January 20, 2011
After months of cold wintry weather we all look for signs of spring. For me, there are two definite signs that spring is upon us. And both of these signs are for sale at the local market. First, bunches of bright yellow daffodils appear in the fresh flower section. Second, bunches of fresh green asparagus appear as well. Both are beautiful, fragrant & a sure sign that spring is here. I have two recipes here for fresh asparagus that my family loves. The salad is fresh & colorful. The soup is very low fat & soothing. Both are delicious. Enjoy!!!
Fresh asparagus soup
One bunch of fresh asparagus-cleaned & sliced into 1 inch pieces
2 chopped shallots
2 TBSP. olive oil
32 ozs. Vegetable broth
1 cup white wine
1 TBSP. fresh chopped thyme
Salt & pepper to taste
Saute shallots in olive oil till fragrant. Add all of the ingredients & simmer for 11/2 hours till asparagus is soft. Pour soup bit by bit into blender & blend till smooth. Garnish with a fresh sprig of thyme & s.erve while still hot.