Confetti Cabbage

Confetti Cabbage

 

About This Recipe

Taking Cabbage from " Salt Port and  Fatback " to crisp, full of flavor, and with lots of veggies that complement each other, this is a healthy choice.

Confetti Cabbage is a fun and healthy dish that turns cabbage into a tasty treat with lots of colorful veggies. It takes just 10 minutes to prepare and 15 minutes to cook, and it serves 6 people. You'll need shredded cabbage, bell peppers, carrots, chicken broth, garlic, onion, and a chili pepper. To make it, cook the veggies in chicken broth until they're tender, then serve with a splash of apple cider vinegar. Enjoy!

Ingredients

• 2 pounds cabbage, shredded
• 1 red, green, and yellow bell pepper, sliced
• 3 carrots, cut in ribbons or julienne
• 1 1/2 cups of chicken broth, low sodium
• 4 cloves garlic minced
• 1 small onion diced
• 1 green or red chili pepper, diced

 Preparation

1.   Wash Cabbage and slice it very thin so that it will cook evenly.

2.   In a large pan, add chicken broth, garlic, and onions and bring to a boil. (about 2 -3 minutes)

3. Then add Cabbage, peppers, carrots, and salt and pepper to taste. Let simmer for about 5 -10 minutes or until tender (do not overcook). At this point, I cut the burner off and covered it to finish the cooking process.

4.   Serve with a little apple cider vinegar.

Cooking from the Pantry - Turkey Mac

Ingredients from the pantry together with fresh veggies and lean ground turkey makes this Turkey Mac simple dish and a nourishing family meal.
 

Servings: 6 Prep Time: 10 Cook Time: 20

 

Ingredients

                  From the Pantry                                                                 From the Refrigerator 

8 ounces Elbow Macaroni - cooked	1 1/2 pounds Ground Turkey
1 1/2 cups Marinara Sauce	1 cup cheddar jack shredded cheese
14 ounce can low sodium Diced Tomatoes	1/2 white onion diced
3 tbsp Olive Oil	4 garlic cloves, diced
2 tbsp Italian Seasoning	(4) Mini and 1/2 green bell pepper
1 tsp Red Pepper Flakes (optional)	1 cup white mushrooms sliced
Salt and pepper to taste	1/4 cup fresh parsley, chopped

 

Step 1

Cook elbow macaroni according to package instructions, drained and set aside.  In a large skillet over medium heat add olive oil, onions, garlic and ground turkey.  Cook until light brown, stirring to break up turkey.  ( 3 - 5 ) minutes.

Step 2

Add mushrooms, diced tomatoes, marinara sauce, Italian seasoning and let simmer ( 3 - 5 minutes). Then add bell peppers, salt and pepper to taste.  Add cooked macaroni, shredded cheese and combine all ingredients well.  Sprinkle chopped parsley toss and serve with fresh grated Reggiano Parmesan cheese.

Cooking From the Pantry - Bay Scallop Chowder

Cooking from the Pantry - Creamy Bay Scallop Chowder.   I love making soups and chowders, fall season will be here soon and it will be time pull the soup and chowder recipes that will warm your soul with wonderful flavors.

Servings: 8   Prep Time: 10   Cooking Time: 20   Total time: 30 Minutes

 Ingredients

            Star of the Show

• 1 1/2 pounds Bay Scallops

 

From the Pantry

• 2 tbsp Olive Oil
• 2 cup low sodium chicken broth ( divided )
• 1 10 oz can Campbell's Condensed Cream of Shrimp Soup
• 1/4 cup Fairbanks Dry Sherry or Cooking Sherry
• 2 tbsp corned starch
• 1 tbsp Old Bay Seasoning
• 1/2 tsp Nutmeg

      From the Refrigerator

• 1/2 cup Fat Free Milk
• 4 oz Cream Cheese 1/3 less fat (soften)
• 2 tbsp unsalted butter
• 1/2 cup bell peppers - ( red, yellow and green) diced
• 1/2 white onion (diced)
• 2 medium baking potatoes ( diced in small cubes)
• 1/4 cup fresh parsley (chopped)
• Garnish - diced scallions, red & green chili peppers (sliced)

  Utensils and Cookware

• 1 large sauté pan
• 3 - 5 quart soup pot
• cooking spoons and measuring utensils
• Large Soup Tureen and small soup bowls

 Step #1

In large sauté pan, medium high, add olive oil and unsalted butter.  Then add onions and garlic, sauté until tender.  Add bay scallops and sauté until translucent (about 2 - 3 minutes).  Remove from heat and set aside.

Step #2

In 3 - 5 quart soup pot , medium high ( in this order) add 1 3/4 cup chicken broth ( hold back 1/4 cup of broth to combine with corned starch). Then add diced potatoes and let cooked for about 3 - 5 minutes or until the potatoes are fork tender (do not over cook). Now add milk, cream of shrimp soup, and cream cheese.  Blend well,  be careful not to breakup or mash potatoes.  Let simmer for another 2 - 3 minutes.

Step #3

Add sherry, old bay seasoning, and nutmeg. Season with salt and pepper to taste. Then add scallops with garlic and onions to the chowder base. At this time, check for thickness. Combine corned starch and 1/4 cup of chicken broth to make a slurry, then pour the slurry into the chowder. Now add diced bell peppers and fresh chopped parsley and let the chowder simmer for about another 5 to 8 minutes.

Step #4

Serve chowder in soup tureen and garnish with sliced chili peppers and scallops.  Serve with crackers or fresh French bread.  Enjoy

Breakfast from the Pantry - Cream Chipped Ham

Philly Style Cream Chipped Ham 

It's a blast from the past with a smokey twist!  A new creation, of an old classic dish (Cream Chipped Beef), replaced with thin slice Smoked Ham. Growing up in the “White House” Cream Chipped Beef was a family favorite and my Mom made this recipe using “Dried Beef”, cream, butter and flour.  My Philly Style Cream Chipped Ham is great for breakfast, lunch or dinner. 

 

 

Ingredients

• 3 tbsp Unsalted Butter
• 1 cup Chicken Broth Less Fat (low sodium)
• 1/2 Fat Free Milk
• 2 Garlic gloves minced
• 2 tbsp Cornstarch or flour
• 8 ounces Philadelphia Cream Cheese (Whipped)
• 1tbsp finely chopped fresh Basil
• 4 ounces thin slice Smoke Ham

 Steps

 

1. In a medium sauce pan, add butter, chicken broth, and milk. Let simmer for about 3 minutes, then add garlic.  In a small bowl combine cornstarch and about 2 tablespoons of water to make a slurry paste, then add this to mixture. Blend and stir constantly.  Now add cream cheese to mixture and whisk until the sauce is thick and smooth let simmer for about 2 - 3 minutes.

2. Season sauce with pepper to taste, but (NO SALT), the Smoke Ham will provide the salt taste.  Cut Smoked Ham into 1/2" slices and add to cream sauce, blend well and add fresh chopped basil.

3. Serve Philly Style Cream Chipped Ham over toast, bagels, biscuits or croissants. Garnish with chopped chives or basil. Enjoy!!

From the Pantry - Spicy Stir-Fried Beef

Another simple but delicious recipe full of flavor.  Cooking from the Pantry - Thursday Edition.  Flank Steak, Mini Bell Peppers, and French Style Green Beans makes a perfect stir-fry. All ingredients from my pantry for week day cooking. Enjoy

 

Prep Time 40

Cooking Time 15

Servings 4

Spicy Stir-Fried Beef with Mini Bell Peppers and French Style Green Beans

 

Ingredients

• 1 pound Flank Steak
• 1tsp Soy Sauce (low sodium)
• 3 tbsp Hot Pepper Sesame Oil ( divided)
• 3 tbsp Chili Sauce with Garlic (divided)
• 1 1/2 tbsp cornstarch
• 1 tbsp Balsamic Vinegar
• 1tbsp minced Garlic
• 1tbsp minced Ginger
• 1/2 White Onion (sliced thin)
• 6 Mini Bell Peppers, slice thin (Red, Yellow, and Orange)
• 4 ounces French Style Green Beans (whole, about 1/2 Cup)

 Steps

1.    Place the steak in the freezer for about 25 -30 minutes, until firm, then with a sharp knife, slice flank steak diagonal (across the grain) into thin strips.

2.    In a large bowl mix together, tablespoon hot pepper sesame oil, tablespoon chili sauce, cornstarch, balsamic vinegar, garlic, and ginger.  Then add steak to marinade, turning to coat well, cover with plastic wrap and let stand for about 10 minutes.

3.    Heat remaining sesame oil, plus teaspoon of olive oil in a non-stick wok or large frying pan. Add balance of chili sauce to oil then add steak in small batches so that your wok will stay nice and hot. Stir-fry each batch for about 1 minute or until steak is browned and tender. (Add additional oil if needed. )  Remove steak from wok or pan and set aside.

4.    Add a little olive oil to wok if required and stir-fry peppers, onions and green beans about 1 - 2 minutes or until they are translucent, (do not over cook). Then return steak to wok and toss veggies and steak together.  You may at this point add  salt & pepper to taste and extra chili sauce for more spicy flavor.  Place stir-fry in serving dish and garnish with fresh chopped chives or scallions.  Serve with cook rice.  

Served with Jasmine Rice

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Guilt-Free Holiday Side Dishes

Holiday dinners and parties are approaching us soon and this may be a tough time if you have diabetes.  The first thing you may say " What can I eat and what I shouldn't eat?"   Well for me; I eat all my favorite foods, the trick is balancing the foods you eat to meet your individual dietary goals and controlling your portion size. In the weeks to come, I will be featuring some " Guilt-Free Holiday Side Dishes"  that will help you get through the holiday making good choices.

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To Print - Click recipe title

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Confetti Cabbage 

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Cooking from the Pantry Sunday Morning - Quiche

Mushroom Bell Pepper Quiche 

This Sunday morning, I'm cooking from the pantry, making quiche with whatever I have on hand. Today, I have mushrooms, various-colored bell peppers, onions, parsley, eggs, milk, cheese, and a 9-inch pie crust. Let's get started.

Ingredients

• 1 cup Portabella Mushrooms (diced)
• 1 cup Bell Peppers (diced) 
• 1/2 cup Red Onions / Scallions 
• 1/4 cup fresh chopped parsley
• 1 cup Sharp Cheddar and Gouda combined
• 5 large eggs
• 2/3 cup of low fat Milk
• 9" Pie Crust 
• 1 Small Baking potato (diced) 
• 4 cloves Garlic (minced)

Baking Tools : 4   4 1/2" tart shells or one 9"  Pie Dish

Prep time: 15     Cook Time: 30 - 35 minutes    Let Stand: 10 minutes

1. Preheat oven to 375 degrees.
2. Cook vegetables in a skillet with a tablespoon of Olive Oil on medium heat, starting with diced potatoes first. Then add the rest of the veggies and cook for about 5 minutes or until crisp-tender, stirring occasionally. Then remove from heat and let cool.
3. Beat eggs and milk in a medium bowl with a whisk until blended well. Season to taste with salt and pepper, or use MS Dash Herb & Garlic Seasoning. 
4. Stir in the cooled veggie mixture and 1/2 cup of cheese. Then, in tart pans or pie pans with pie crust, pour the mixture into the pie crust and place it on a baking sheet.
5. Bake 30 - 35 minutes. Top the quiche with the remaining cheese and bake 5 to 8 minutes or until a knife inserted in the center comes out clean. Let stand for about 10 minutes before serving. Check out my video on 3 Cheese Quiche for Kraft's Touch of Giving campaign.

Casual Sunday Dinner @ CW's

Menu 

Stuff Chicken Breast wrapped with bacon and Port Wine Barbecue Sauce

Fresh Turnip Greens and Turnip Roots

Herb and Garlic Pearl Couscous

Herb and Garlic Pearl Couscous

Fresh Turnip Greens and Turnips

Stuff Chicken Breast wrapped in Bacon with Port Wine Barbecue Sauce

Chicken Breast stuffed with Herb Dressing