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.

Baked Turkey Sausage Empanadas

About this Recipe

This was my first attempt to make empanadas from scratch, and it was easy to do.  Instead of deep frying them, I baked them in the oven, and they came out perfect, so try this recipe: Turkey Sausage Empanadas.

Empanada Dough

• 3 cups flour (plus a little more for kneading)
• 1 teaspoon salt
• 1/2 cup cold water
• 1 egg
• 1 egg white
• 1 teaspoon vinegar
• 3 tablespoons shortening
• 1 additional egg for egg wash.

Steps for Empanada Dough 

1. In a bowl, combine all wet ingredients.  Beat and set aside.
2. In a separate bowl, mix flour and salt together.
3. Mix the shortening into the flour with a pastry blender or fork.
4. Make a well in the center of the flour mixture and mix in the wet ingredients. Blend well with a fork until the dough becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead dough until all the flour is incorporated and the dough is smooth.
6. Wrap dough in plastic and refrigerate for one hour.

The dough will make about (10) 6" empanadas.

Empanada Filing ( prep 10 minutes and cook time 10 minutes.)

• 4 Turkey Italian Spicy sausage links, remove from casing
• 1/2 onion dice,
• 1 cup diced red, yellow, and orange mini bell peppers
• 3 cloves garlic, minced
• 2 tablespoon Olive Oil
• 1/4 cup fresh chop basil
• 1 cup shredded Italian six-cheese mix

1. Add olive oil, onions, peppers, and garlic to a large skillet over medium heat while the dough chills. Saute for 2 minutes, then add Italian sausage and cook for about 5 - 7 minutes, or until sausage is done. 
2. Remove the sausage mixture from the skillet, drain, and place in a bowl.

Fill empanada dough with a teaspoon of turkey meat mixture and add a little cheese.

Form empanada dough into the mold and seal the edges.  If you do not have a mold, just place the filling in the center of the dough, then fold and use a fork to press the edges together.









Bake Empanadas

Preheat oven to 400 degrees. Place empanadas on parchment - lined baking sheets. Brush tops with egg wash.  Bake until golden brown for about 30 to 40 minutes.

Creamy Chicken Corn Chowder

When it’s cool outside in South Florida, nothing’s more warming inside than a bowlful of chowder.  This one is as good as it gets; thick, rich, chunks of tender chicken breast, plenty of fresh corn, chunks of potatoes and smoky bites of bacon floating throughout.  An ear full of goodness in every bowl, my special ingredient is saltine crackers to help thicken the chowder.

Prep Time: 25 minutes            Cook Time: 45 – 50 minutes     Serves: 6

Ingredients 

• 2 boneless chicken breast, cut in ½” cubes
• 2 tablespoons olive oil
• ¼ cup cornstarch
• 3 slices of bacon
• ½ onion diced
• 3 cloves garlic, minced
• 1 pound small red potatoes, cut in cubes
• 2 ½  cups low sodium chicken broth
• 2 packages, frozen corn about 10 ounces each
• 2 ½ cups of half & half cream or 2% Milk
• 1 cup crumbled saltine crackers ( about 18 squares)
• Salt & pepper to season chicken- about ½ teaspoon
• ½ teaspoon nutmeg
• 1 tablespoon minced parsley

Recipe Directions

1. Place chicken cubes in a Ziploc bag and add cornstarch salt and pepper, seal bag and toss until all chicken is coated with cornstarch.  Once coated, remove and place chicken on a plate.

2. In large skillet over medium – high heat add olive oil, and then add chicken cubes to sauté until brown on each side.  Do not overcook chicken; it will be added to the chowder at the end to finish cooking. Drain on paper towels and set aside.

3. Cut bacon into strips with kitchen shears.  Then add bacon strips to 4 – 5 quart saucepan or soup pot.  Cook bacon until nice and crisp, then remove and place on a paper towel to drain.

4. In the same pan sauté onions and garlic until soft, about 2 – 3 minutes. Then add chicken broth and potatoes; bring to boil then reduce heat and let simmer until potatoes are tender, about 10 – 15 minutes.

5. Take frozen corn and put in colander and rinse with warm water; then drain.  Put cracker crumbs into medium bowl; stir in half & half cream. Let stand until crackers are soft, about 5 minutes.

6. Remove about a cup of the cooked potatoes from the saucepan and transfer to a blender, then add crackers/cream mixture and nutmeg and blend until smooth.

 

7. Add potato/cracker mixture back to saucepan; add corn and chicken, season to taste with salt and pepper. Let the chowder simmer for about 10 minutes.  Then serve chowder in your favorite soup bowls.  Top with fresh parsley and bacon.

Pumpkin Risotto

I love Italian cuisine, and one of my favorite dishes is Risotto. A good risotto can be made with Arborio Rice and basically prepared in the same way. Rice coated in butter and Olive Oil, then simmering stock is added one ladleful at a time.  What I love about making risotto is it can be flavored with an endless variety of ingredients. If you love making risotto, you’ll love my Pumpkin Risotto; it’s creamy and full of pumpkin flavor. 

Serving: 4

Prep time: 10

Cook Time: 30 – 35 minutes

Ingredients

• 1 cup Arborio Rice
• 1 cup Pumpkin Purée
• 2 tablespoons Butter, plus (1 tbsp. for the end process)
• 2 tablespoons Olive Oil
• ½ White onion diced
• 4 cloves garlic, minced
• 1/3 cup dry white wine – (Pinot Grigio)
• 3 cups Low Sodium Chicken or vegetable broth
• ½ cup fresh grated Parmesan or Romano Cheese
• Salt & Pepper to taste

Steps

1. Heat the chicken broth in a medium pan, and keep it simmering until needed.
2. In medium – large heavy pan over medium heat, add olive oil and butter, once butter has melted, then add onions and garlic.  Sauté onions and garlic until translucent/tender.
3. Add rice, mixing it well to coat it about 1 – 2 minutes.  Continue stirring rice until glossy and onions and garlic start to brown.
4. Add white wine, raise the heat slightly and cook until the wine evaporates. Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly, and then add pumpkin puree and more broth.
5. Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again, continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste rice and add salt and pepper to taste.
6. Continue cooking, stirring and adding the liquid until the rice is aldente or tender but still firm to the bite.
7. The cooking process will take about 20 – 35 minutes, but be patient “good things come to those who wait”. Remove the risotto from the heat and stir in 1 tbsp. of butter and add cheese, blend well.  Taste again for seasoning. Allow the risotto to rest for about 2 – 3 minutes before serving.  Then garnish with fresh herbs and serve.

CW's Cafe Today - Tuscany Kale with Bell Peppers & Toasted Pine Nuts

Serves – 4

Prep Time 10 minutes – Kale is prepped and 20 minutes if not.

Cook time: about 15 minutes

Combining fresh Kale and diced red, yellow and orange bell peppers quickly sautéed with onions and garlic.  This is a fascinating combination of flavors and textures. Be sure to check out my video on how to prep your kale.  Enjoy!!

Ingredients

• 1 bunch of Kale ( about 1 pound – washed, stems removed, and sliced)
• ½ Red, Yellow and Orange Bell Pepper, diced
• ½ small – medium white onion, diced
• 4 cloves garlic, minced
• ½  cup Pine Nuts
• 3 tablespoons Olive Oil
• 1 cup chicken or vegetable broth
• Salt & Pepper

Let’s get started !!

1. In a medium pan over medium heat – add olive oil, onions and garlic and sauté until tender.  (about 3 - 5 minutes)   
2. Add chicken broth and bring to a boil.  Then add Kale and let cook for about 5 – 8 minutes.
3. Add diced bell peppers, salt and pepper taste.  Remove from heat and cover.
4. In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
5. Add pine nuts to kale and toss.  Then place in serving dish.

Festival of Flavor - Corn & Black Bean Salad

Servings: 4    Prep time 15   Cook Time : None

Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste!  Served in a wonderful baked tortilla shell bowl; the result not only looks good but has such an array of fresh ingredients and it’s sure to please everyone.   This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong.  Enjoy!! 

Ingredients

• 2 cups fresh corn kernels or frozen (thawed and drained)
• 1 can 14.5 oz. black beans – low sodium (rinsed and drained)
• ½ large red onion, chopped
• 3 cloves minced garlic
• ½ red pepper (diced)
• 2 jalapeño peppers (seeded & diced)
• 1 medium tomato (seeded & pulp removed, diced)
• ½ cup fresh cilantro, chopped
• 1 tablespoon lime zest
• ¼  cup fresh lime juice ( about 1 lime)
• 2 teaspoon rice vinegar (seasoned)
• 2 teaspoons ground cumin
• 1 teaspoon Fajita seasonings
• 2 cups of shredded iceberg lettuce
• 4 baked tortilla shells for serving

 Steps

In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice and vinegar.  Combine well, and then add cumin, fajita seasoning, lime zest, salt and pepper to taste.  Chill for about 10 minutes before serving.  Bake tortilla shells according to the directions on the mini tortilla shell molds. Or you may serve in regular bowls.

Layer salad as follows – put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad.  Serve with your favorite grill chicken, steak or fish.

Cooking from the Pantry - Kale & White Bean Soup

Fresh Kale lends a taste of summer’s bounty to this lightened soup.  Aromatic vegetables such as turnips, garlic, onions and bell peppers together with cannellini beans and lean chicken sausage meatballs; add great flavor and plenty of vitamins while keeping the fat in check. What a wonderful way to eat your vegetables!

Ingredients

• 6 links Chicken Sausage (casing remove and make meat balls)
• ½ each Bell Peppers – Red, Yellow, Orange (diced)
• 4 Garlic Cloves, minced
• 1 large Turnip, diced
• 1 32 oz. Chicken Broth – low sodium and fat free
• 1 14.5 oz. can Cannellini Beans (rinsed and drain)
• 1 bunch of Kale ( about 1 pound – stems removed and chopped)
• 1 medium Onion – diced
• Olive oil for sautéing
• Salt and pepper
• chopped scallions for garnish
• shredded parmesan cheese for garnish (optional) 

Steps

1. Make the sausage meat balls – take one sausage link and twist to squeeze the sausage meat out of the casing and mold 1” meat balls with your hands.  Each link should yield about 5 – 6 meat balls.  Place on a plate until ready to cook.
2. In a medium skillet over medium heat, add one teaspoon of olive oil and add meat balls.  Sear on all sides (this should take about 3 minutes.)  Then remove and set aside.
3. In large soup pot, over medium heat add a little olive oil then add onions and garlic.  Sauté until onions and garlic are tender.
4. Add chicken broth and 1 cup of water to sauté onions and garlic.  Then bell peppers, diced turnips, cannellini beans, and kale.  Season with salt and pepper to taste, reduce heat and let simmer for about 5 - 8 minutes. 
5. Add sausage meat balls and let simmer another 2 – 3 minutes.  Serve soup – garnish with fresh chopped scallions and shredded cheese if desired.