I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
I got a red cabbage with my Misfits Market order thinking it would be a small head that I could add to my salads, but it turned out to be huge. I like stuffed cabbage and figure why not. If your interested in trying Misfits use my code (COOKWME-FG1DCQ) that way we can both save some $$. This is a quick, easy and pretty good. I have made other recipes like sweet and sour but I kind of like this one.
1 large head purple cabbage
3 cups water or unsalted chicken broth
1 cup brown rice, cooked and cooled
1 ¼ pounds ground sirloin
1 egg beaten
1 tablespoon garlic powder
½ cup chopped onion
1 green bell pepper, seeded and diced
2 teaspoons ground sage
2 teaspoons Italian seasoning (optional)
Sea salt and black pepper
2 ½ cups low-sodium marinara sauce (my mother in-law used to use tomato soup)
Carefully cut or remove 6 large leaves from a head of cabbage—the bigger, the better; they are your vessels in this recipe. Bring a pot of water to a boil, then drop in the leaves. Cook for 2 to 3 minutes, until soft and malleable.
Bring the 3 cups water or broth to a boil, then add the rice. Cover and cook until the farro has softened and can be fluffed with a fork, about 30 minutes. Set aside to cool.
Preheat oven to 400˚F.
In a large bowl, mix turkey, egg, garlic powder, onion, bell pepper, sage, Italian seasoning (if using), salt, black pepper, 2 tablespoons marinara sauce, and rice.
In a baking dish, spread 1 cup marinara sauce over the bottom.
Take a scoop of the meat mixture ( I used my medium ice cream scoop) and roll into a cylinder or ball. Place at the bottom of a cabbage leaf; roll up the bottom, fold in the sides, then continue rolling the leaf to seal. Repeat. Depending on the size of the leaf, I had some left over so I just made small meatballs with leftover and placed in pan. I think they are called porcupine balls, I call it chef’s treat.
Place the rolls side by side on top of the sauce in the baking dish. Pour the remaining sauce over the rolls Cover the baking dish with tin foil and bake at 400˚F for 55 minutes.
You could also use this for stuffed peppers, acorn squash
I don’t think that this recipe needs more than what my wife texted to our son and new daughter “I made this soup and it is really good!”. They are both avid soup lovers and Gail’s favorite restaurant is a hot pot place I think it was Spring Shabu-Shabu.
Who doesn’t love a good lentil soup? This one came from
I borrowed picture from her site.
2 tablespoons olive oil
3 large carrots, chopped
1 medium celery stalk, chopped
1 large potato (white), peeled and chopped into bite size pieces
3 cups canned lentils, rinsed and drained (about 2, 14 ounce cans, you may have a little lentils leftover, this can vary depending on the product you use.)
1, 14 ounce can diced tomatoes, not drained
3 cups kale, stemmed and chopped
1 tablespoon tomato paste
¼ teaspoon coriander
½ teaspoon cumin
½ teaspoon cayenne
1 teaspoon oregano
Salt and pepper to taste
2 teaspoons lemon juice
1/2 cup parsley, washed and chopped, for garnish
In a large stockpot, add olive oil.
Over medium-high heat, sauté carrots, celery and potato in olive oil for about 10-12 minutes or until soft.
Add soup broth and cook for 5 minutes.
Then, lower heat to medium, and continue to cook the vegetables for 15 minutes.
Next, add the lentils, diced tomatoes, kale, tomato paste, coriander, cumin, cayenne, oregano, salt and pepper, to taste.
Let soup simmer on medium-low heat for about 12 minutes, then stir in the lemon juice.
Garnish with parsley and serve!
Lentils are particularly high in protein, fiber, folate, iron, zinc and magnesium! Let’s talk a bit about these important nutritions.
Lentils contain 6 grams of protein in a 1/2 cup canned portion.
For those following a vegan or vegetarian diet, lentils make a great protein option. For those of us who do consume meat, they’re still a tasty, fiber rich, protein rich and nutrient dense ingredient!
Fiber is key for digestive health. One serving of Delallo canned lentils provides 6 grams of fiber; that’s about 25% of your daily requirement!
Lentils provide a great source of folate, a water-soluble B vitamin. While folate is crucial for all (it helps the body make healthy new cells), it is particularly important for women of reproductive age. Adequate folate intake can prevent birth defects of the baby’s brain, making it an important nutrient for those planning to conceive and during pregnancy.
Lentils provide a nice dose of plant-based iron too.
There are two types of iron – heme and non-heme – with heme iron being found in meat, poultry and fish, and non-heme iron being found in plant foods (whole grains, legumes, nuts, seeds and leafy greens). Non-heme iron is less readily absorbed in the gut, but pairing it with foods high in Vitamin C has been shown to increase absorption.
In my lentil recipe, we’ll be using lemon juice, tomato paste and kale as sources of Vitamin C, but some other foods high in Vitamin C include: bell peppers, strawberries, oranges and broccoli.
Lentils contain a good amount of zinc.
Zinc levels have been shown to be low in some GI conditions, such as chronic diarrhea, inflammatory bowel disease and celiac disease. Boost your zinc intake with lentils, or other zinc rich foods such as oyster, pork, or pumpkin seeds. For more information on zinc click here!
Lentils contain magnesium too!
Did you know that most of us don’t get enough magnesium?
Magnesium is an important mineral that helps regulate blood pressure and blood glucose, among a plethora of other crucial bodily functions. Lentils are a good source of magnesium. Pumpkin seeds, almonds, spinach, peanuts and avocados are some other food sources of magnesium.
Now that we know lentils can fit into the low FODMAP diet, let’s get to the fun part – cooking!
Lentils can be cooked in advance and kept in the fridge to be reused throughout the week, or you can opt to buy some of the canned varieties when on a low FODMAP diet. Whether you decide to sprinkle some over your salad or stir some into your soup, you’ll be adding a nutrient-dense ingredient to any dish.
My brother told me the other day that he gave into an urge and went to KFC. He said it was good, I still won’t go back I know it won’t hit the taste buds like my mind remembers. Once on our yearly trip to visit our sister in MN while looking for something to eat we found The coop restaurant if I remember correctly it was a small 2 or 3 tables on the corner restaurant that said they had the best fried chicken. We were very excited as was my sister. We got there went in and strolled up the the counter and ordered, the first thing they asked us was did you call the order in? Thought at was odd but they took our order and we sat down. Susan who was the most excited about the chicken ordered a burger. Soon our food came and a line started to form. We didn’t think anything of it but by the time we were done eating and heading out the line at the counter was out the front door and around the corner. We understood why it was great chicken, pressure cook then fried up juicy and delicious.
Anyway Lyn was fasting so I grabbed some boneless chicken thighs and the Air fryer.
I put flour in one bowl, beat an egg with some hot sauce in another, then gluten free panko bread crumbs in the last, you can make this all gluten free on not at all.
After dredging the chicken in flour
Coat with egg
Then into the breadcrumbs.
I had preheated the air fryer to 400 and before putting chicken in I did quick spray of oil placed the chicken in and then another quick spray.
Set the temp to 400 and 10 minutes.
Turned the chicken over 1/2 through and check with instant thermometer it was done 162 degree let sit the temp would rise to 165ish
A couple of reasons I’ve been very busy campaigning since I retired in January and I do cook a lot of duplicates and like to try out new recipes until I either perfect my way or like it. Like you I’ve tried things, that remind me of that commercial where they make a disgusting face as they taste.
But I’m back and my cooking of new things is starting up again. Next is authentic Chinese style Ravs / dumplings thanks to my new daughter Gail.
Lyn and I were looking for something for dinner and we came up with making Ravioli Puttanesca but use some of my meatballs chopped up and some Fusilli instead of raviolis. It’s the same basic recipe but I chopped up two meatballs and added some sundried tomatoes to the sliced cherry tomatoes.
I really like the results and will duplicate in future.
What was a Sunday dinner at Rose’s without meatballs? This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs. You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.
This is my take of her recipe.
2 lbs. of ground sirloin I used 93% lean
3-4 eggs – 2 per lbs
About 1.5 handfuls of seasons bread crumbs and 1.5 handful of oat bran, each handful was about 1/4 cup
splash of milk maybe around 1/4 cup
Heaping tablespoon or dried parsley
About 1/3 cup grated parmigiana Reggiano cheese
Heaping tablespoon of dried basil
A couple of teaspoon of garlic powder
About a tablespoon of onion powder
1 tsp. Salt and fresh ground pepper if you want a spicy meatball either use more pepper or add 1/4 teaspoon of red pepper flakes
Preheat oven to 350◦
Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil
in large bowl mix bread crumb and oat bran with milk let sit for 3-5 minutes
now mix all other ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each.
Hint: I always have a small bowl with some olive oil in it to keep dipping my hand in it for when I form the meatballs
Convection Bake for about 15-30 minutes, checking after 20 minutes. The will be firm but not too firm. You can place sauce until ready to serve. if you want check with instant thermometer temp 138ish
Note: I think when going to serve that putting in sauce and let them simmer with the sauce make them come out very moist and as Lyn said melted in your mouth.
I had not made a leg of lamb in a long time it is a fatty meat, and my now older stomach lets me know when I have had a little too much fat. Mike and Gail were coming over for Xmas dinner wearing mask and all. Lyn and Gail both get tested for COVID at least once a month Mike and I figure if they do not have it then we are safe. So far, all checks have been negative. I have my basic recipe but always check others for any good ideas. I found one that broiled each side about 5 minutes before roasting, like the idea so what the heck I tried. Not a bad idea, thanks Kitchn your recipe was very close to mine.
1 (5 to 7 pound) bone-in leg of lamb (whole food had semi boneless)
1 Lemon sliced (I draped over the lamb while roasting ) also rubbed the lamb with lemon juice after putting slices of garlic in
What you need
Roasting pan with rack
Sharp chef’s knife or carving knife, for carving
Take the leg of lamb out of the refrigerator about an hour before cooking so it comes closer to room temperature. This promotes faster, more even cooking.
Slice garlic thinly and using a paring knife make slits and insert garlic slices all over the lamb. Mince any left over
Rub the lamb with lemon juice .
Set the lamb in a rack inside a roasting pan. Drizzle with the olive oil and rub all over into the fat and meat. Season generously all over with salt and pepper. Position the lamb so that it is fat-side down.
Broil for 5 minutes. Arrange an oven rack so that the top of the lamb is a few inches from the broiler element. Heat the broiler. Broil until the surface of the lamb looks seared and browned, about 5 minutes.
Flip the lamb over and broil the other side. Flip the leg over and put back under the broiler until the other side is seared, about 5 minutes more.
Take the lamb out of the oven. Top with minced garlic, rosemary, and lemon slices. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Rub the top of the lamb with the garlic and rosemary then top with lemon slices.
Cover the lamb loosely with foil and roast 40-1 hour. (Mine took 45 minutes see below for instant Thermometer temp guides) Tent the pan loosely with aluminum foil to keep the garlic and rosemary from burning.
Uncover and take the temperature. Uncover the lamb. Take its temperature with an instant-read thermometer in the thickest part not touching bone. The lamb is ready when the temperature is 135°F or above. At 135°F the lamb is cooked to rare, but it will continue cooking as it rests, so we recommend taking it out of the oven at 135°F for medium-rare to medium. (Refer to the cooking chart above for general roasting times.)
If the lamb is not ready, continue cooking uncovered until it reaches your desired internal temperature, checking the temperature every 20 minutes.
Figure out where to carve. Let the lamb rest for at least 15 minutes before carving. Transfer the lamb to a clean cutting board. The bone runs through the meat at an angle, giving you two fairly big pieces of meat on either side of the bone. Start with the side of meat that feels most accessible to you.
Cut the meat into slices across the grain. Make straight, parallel cuts straight down through the thickest part of the meat until you hit the bone. You should be cutting perpendicular to the bone, across the grain of the meat. The slices will still be attached where they meet the bone.
Cut the slices off the bone. Turn your knife so that it’s now parallel to the bone instead of perpendicular. Starting at the end of the bone furthest from you, cut through the slices where they attach to the bone. Keep your knife close to the bone as possible. I got to chew the bone after dinner, chef’s treat.
Transfer the slices to a serving platter. Place the slices on a serving platter. Tent the platter with foil to keep the meat warm.
Recommend serving the lamb with mint jelly. I roasted some potatoes, carrots and Daikon radish (*that is another story) and a side salad.
*The other story I used misfits Market and choose a Daikon radish which I had not knowingly had before. It was huge about 1 foot and a half long. I gave half to Mike and Gail.
Gail and I had been working on a Legos project which we usually do when we go to their apartment.
Lyn who really does not like meatloaf saw that I took some sirloin out of the Freezer and showed me this recipe from The Low-FodMap Diet. It looked familiar I swear I tried something like this before. Anyway, being a meatloaf lover, I jumped at the chance. It came out pretty good, good enough to go into my site which is our cookbook so to speak.
1/2 cup ketchup
1/4 cup firmly packed light brown sugar
1 tablespoon plus 2 teaspoons balsamic vinegar ( I used my 18 YO)
¼ cup dry gluten-free bread crumbs (I had Italian seasoned)
1/2 cup lactose free whole milk, 2%, 1% or fat free
2 pounds ground beef, preferably 80% I only had sirloin.
2 large eggs, at room temperature, whisked well.
1/3 cup finely chopped fresh flat leaf parsley.
1/4 cup (16 g) finely chopped scallions, green parts only
2 teaspoons Garlic-Infused Oil, made with olive oil or purchased equivalent, such as FODY Garlic-Infused Oil
1 teaspoon kosher salt
1/2 teaspoon dried thyme
Freshly ground black pepper
4 slices meaty bacon, choose gluten-free if on a gluten-free diet
For the Sauce: Whisk all the sauce ingredients together; set aside.
For the Meatloaf: Position rack in center of oven. Preheat oven to 350°F. Have a flat cookie sheet ready.
Combine the measured breadcrumbs with milk in a large mixing bowl; allow the breadcrumbs to absorb the milk for 5 minutes.
Add eggs, parsley, scallions, garlic olive oil, salt, thyme and a generous amount of black pepper to the same bowl and use your hands to mix well.
Scrape meatloaf mixture into center of cookie sheet pan and use your hands to form an oval loaf shape about 9-inches long, 6-inches wide and 2-inches thick.
Spread about half of the sauce on top of the loaf, coating the top and sides. Reserve any remaining sauce to serve alongside cooked meatloaf.
Use your fingers to lay bacon over the meatloaf on a slight diagonal, tucking the ends underneath the loaf. The sauce will help the pieces stick and stay in place.
Cook for about 45 minutes to 1 hour or until meat is cooked through and the bacon is crisp. An instant read thermometer inserted in the center of the loaf should read 160°F. You can crisp up the bacon further, if you like, by placing meatloaf under the broiler for 30 seconds to 1 minute, taking care not to burn.
Meatloaf is ready to cut into slices and serve with the reserved sauce alongside.
Next time I am trying mixing some of the sauce into the meat mixture before shaping.