The second there’s a chill in the air, all I want to eat are piping bowls of X, Y, or Z. Oatmeal, soup, chili, thai food, you name it. Last night I had a pregnant-lady strength craving for kapusta.
Kapusta is a traditional Polish dish that my grandma used to make. It’s kind of like golabki (stuffed cabbage), only without the meat. Plus you don’t have to do any of the work of stuffing and rolling the cabbage, it’s a one pot meal. Well, meal for me, probably more of a side dish for others.
There are a ton of different versions of kapusta – some are sauerkraut-based, some have mushrooms, and some have salt pork. Our family’s version is more tomato based, with tons of onions and cabbage.
- 1/2 head of green cabbage, cut into chunks
- Some kind of tomatoes (you could use diced, fresh, stewed, anything but sauce)
- 1/2 onion, diced
- 1-2 T. sugar
- salt and pepper
- 1 clove garlic
- 1 T. butter + 1 T. oil
- 1 c. water
- Saute onion and garlic in butter/oil until transparent
- Add in cabbage, water, and tomatoes. Liquid should just about cover the cabbage.
- Turn the heat on low, let simmer for about 20 minutes.
- Add in sugar, salt, and pepper to taste.
- Let simmer for another hour or so (until the cabbage is tender and the liquid has thickened)
I served mine with greek yogurt (usually it’s served with kielbasa and sour cream). And I ate about four bowls. And it was amazing. Such a simple recipe, but it’s one of my favorites.
The best part about kapusta is that it stays good for at least a few days to a week, and it’s like chili in that it just gets better after sitting in the fridge.
Now that I’m living in the semi-South, I feel like I should learn how to cook more Southern food. I always thought that collard greens were something that took a really long time to cook so they weren’t tough, so I hadn’t attempted to put them in anything besides soup.
Then I saw this recipe for “5-minute collard greens” from Whole Foods. It’s meant to bring out the nutrients in the greens. So, while it’s not exactly a classic Southern recipe, at least now I have a way I like to eat them and is super quick to boot!
- About 4 cups of collard greens, cut into 1/2 inch pieces
- Clove of garlic, chopped
- 1/2 t. Bragg’s liquid aminos (or soy sauce)
- 1/2-1 T. olive oil
- salt and pepper
- Dash of cayenne pepper
- Chop collard greens and garlic and let sit for 5 minutes while you prepare the dressing (apparently this magically brings out their health-promoting properties?)
- Get steamer on the stove to start heating up.
- Put all other ingredients in a bowl.
4. Steam greens for 5 minutes.
5. Transfer to bowl and toss with dressing. I served mine topped with an egg.
So simple! Next time I’ll add in some olives or seeds, but this definitely will make it into my “quick meal” repertoire.
Speaking of random greens with dressing – the cilantro dressing from Trader Joe’s is so good! I topped some spinach with it and crumbled blue corn tortillas, and it was addicting.
You should get it.
Now concluding the greenest post ever.
There aren’t very many things that I like about the suburbs, but I am green with envy over people who have gardens in the summer. Unless of course that person is my dad and I can reap the benefits of said garden in the form of pesto and fresh tomatoes!
We chopped down two whole basil plants to make traditional and purple pesto (made with purple basil). Saveur magazine was devoted to pesto this month, and featured tons of variations, but we used the classic pesto Genovese recipe.
The only thing really unique about this recipe is that it calls for you to blanch the basil to take some of the bitterness out before putting it in the food processor.
Pecorino, parmesan, roasted garlic, pine nuts – can’t go wrong with that. Pesto pizza is one of my favorites, but I can also settle for just eating it right off of the spoon.
We taste tested with a little quinoa spaghetti and fresh tomatoes in fig balsamic; I felt like Mario Batali.
More on my other Michigan eats later!
Last week I threw a package of red quinoa into my basket at the grocery store without really thinking too hard about it. Then I got to the checkout and found out that it was $7.00! I got it anyway, since I figured it would last awhile and I could use it for my work lunches.
Quinoa is great because it’s so versatile, and can even be used in sweet dishes, like Cocomama breakfast cereal. It’s high in protein, fiber, B vitamins, folate, and magnesium. And who couldn’t use a little extra magnesium in their life? 😉
And boy did I use it. I managed to put together the strangest combinations of ingredients that I found in my fridge.
Quinoa with tuna salad, broccoli, carrots, and feta.
Then there was:
Quinoa with chick peas, cucumbers, carrots, feta, and parsley.
Quinoa with stir-fried tempeh, carrots, hummus, feta, and parsley
I think I need to take a break from this quinoa thing. I love it dearly, but I think I’ve had enough.
At least I got my $7.00 worth – I still have some of the package left!
Any ideas on how I can use the rest of this quinoa in a different way? I think I’m turning orange from all of these carrots…
Today’s the day! It’s the Cocomama Recipe Contest! They will be posting all of the recipes on their Facebook page, and the one with the most likes wins. So, you should probably go there and hit the “Like” button to vote for me.
This is my first ever recipe contest, and I think I have a winner. I’m calling them “Nut Butter Monster Bars”.
And don’t they look good for their big judgment day?
- 3 3/4 c. gluten free cereal (I used Nature’s Path Honey’d Corn Flakes, but you could use Chex or rice cereal too)
- 1/4 c. honey
- 1/4 c. brown sugar
- 1 1/2 T. butter
- 3/4 c. crunchy peanut butter
- 1/4 c. plus 1 T almond butter
- 3/4 tsp. cinnamon
- 1/4 c. raisins
- 1/3 c. white chocolate chips
1. In a saucepan over low/med heat, stir together honey and brown sugar until the sugar is dissolved.
2. Stir in nut butters, butter, and cinnamon and stir until the mixture is smooth
3. Stir in cereal (depending on the size of the cereal you may want to crunch it up a bit first)
4. Stir in raisins and chocolate chips (this would also be great with regular chocolate, and any kind of dried fruit)
5. Press mixture firmly into an 8×8 or 9×6 baking dish (I have a weird Ikea pan)
6. Put in fridge to set, then cut up into squares and freeze the ones you don’t eat right away!
I’m excited for the contest to start! You should check it out on Facebook and hit the like button for me!
Yes, I know last time it was Good Things Sunday, but I’ve never really been a stickler for consistency 🙂
1. Yesterday a very good thing happened – my order of Skinny Crisps came in the mail! I loved these the moment I tried them at G-Free NYC, and according to their website they don’t have any retail locations in DC. So, I bucked up and ordered online – $26 for three bags and shipping, so about $8.50 a bag, which is only a dollar more than they were at G-Free NYC, so I didn’t feel too gypped.
Gimme three! Cheese, Cinnamon (my fave), and Chocolate
2. I also learned how to actually cook a good steam-fried egg this weekend after reading my friend’s blog! Usually I end up with the white all over the pan, breaking the yolk, or just giving up and turning the whole thing into scrambled eggs. I served my perfect egg with salsa and spinach – I was so proud.
3. I created a new food invention – chocolate almond protein pudding! I impulse purchased a bag of Better Bowls pudding mix from Giant a couple weeks ago, mostly because of the big yellow “Gluten Free” label at the top of the bag. They also market themselves as “the healthiest brand of pudding”, so, can’t go wrong with that!
Then I was looking for a good post-workout snack after my group training class at Stroga, and it seemed like a good time to bust it out. I amped up the protein and yummy-factor by adding some whey protein and almond butter.
Better Bowls Chocolate Almond Protein Pudding
2 cups soy milk plus an additional 1/4 to 1/2 cup
1 1/2 scoops chocolate whey protein powder
2 T almond butter
Mix it all together and let it set for 10 minutes (or 3 minutes in the freezer if you are ravenous and need to eat it right away or you’ll pass out…not that I did that or anything…)
All good things! I hope Martha Stewart doesn’t sue me for copyright infringement. Nah – she’s probably too busy flirting with Snoop Dog for that.