Hello everyone! I’ve been back in rehearsal for the past few weeks, so since I’m not doing as much cooking at home these days, I don’t have as many recipes to share. However, I did just make this one delicious dish yesterday for Karen (she doesn’t cook so while I’m in rehearsal I make her some kind of casserole to feed her for the week. Yeah, we do that.) This is super healthy, easy to pull together for a week night meal and she raved about it. Give it a whirl and let me know what you think!
DECONSTRUCTED STUFFED CABBAGE CASSEROLE
1 tbsp. olive oil
1 lb. ground turkey breast
1 medium yellow onion, diced
3 garlic cloves, diced
1 tsp. smoked spanish paprika
1 1/2 tsp. sharp paprika
1 medium head green cabbage, coarsely chopped
1 – 14.5 oz. can fire roasted diced tomatoes
1 – 14 oz. can tomato sauce
1/2 cup water
2 cups cooked brown rice
salt and pepper to taste
4 oz. shredded low fat mozzarella cheese
Preheat oven to 350 degrees and spray a large casserole dish with cooking spray.
Heat half of the olive oil in a large frying pan. Add ground turkey and cook until brown. Break up cooked turkey into small pieces. Remove turkey and reserve in a bowl.
In the same pan add the other half of the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and paprika and toss to coat, cook about 2 minutes more. Add the diced tomatoes, tomato sauce, water, ground beef and salt and pepper. Let mixture simmer over medium-low heat until warmed through and slightly thickened, about 10 minutes.
While the meat and tomato mixture simmers, add chopped cabbage to a large pot of boiling water. Cover and boil about 8 minutes until cabbage is wilted and half cooked. Drain cabbage well.
After the meat and tomato mixture has thickened a bit, mix in the cooked brown rice to the mixture and stir well to combine. Remove from heat.
In the casserole dish add half of the cabbage mixture to the bottom of the dish and season with salt and pepper. Top the cabbage with half of the meat and tomato mixture. Add another layer of the rest of the cabbage, season well. Top casserole dish with second half of the meat and tomato mixture. Cover tightly with tin foil and bake for 40 minutes.
Remove the foil and sprinkle the cheese on top. Return dish to oven and bake for an additional 10-15 minutes.
Before I embark on a new photography project I am gaining inspiration by going through photos that I took while backpacking around with my lovely wife a few years back. Today I’d like to share some from Munich, Germany and … Continue reading →
Holy health nuts, batman! This is one of the recipes I’ve made recently for River that he has absolutely scarfed down. Probably because it seems to him like a mini muffin (aka: carbs) and as I’ve previously mentioned about my little guy, he’s a carb king. These little bites are teeny flavorful and pack a punch of super nutritious spinach and quinoa. Enjoy!
CHEESY SPINACH QUINOA BITES *makes about 36 bites
3 cups cooked quinoa
3 eggs, lightly beaten
2 cups chopped frozen spinach, thawed and dried
1/2 cup shredded mozzarella cheese
2 cloves garlic, finely diced
1 shallot, finely diced
3 tbsp all purpose flour
1 tsp salt
Preheat oven to 350 degrees.
In a large bowl mix together quinoa, eggs, spinach, cheese, garlic, shallot, flour, salt and pepper until very well combined
Spoon mixture into the cups of a mini muffin tin, pressing down with the back of the spoon or your fingers. Bake 20 minutes. Cool completely on wire rack.
Hello all! Today I’m continuing my contributions to your healthy kitchen by sharing my Veggie Burger recipe. It’s made primarily with chick peas and packs a lot of veggies in each bite so give it a whirl for either your dinner or your little ones!
VEGGIE BURGERS *makes about 8 large burgers
1 15 oz. can chick peas, drained and rinsed
1 carrot, peeled and chopped
1 garlic clove, peeled
1 small onion, chopped
5 stems flat leaf parsley leaves
1 teaspoon salt
1/3 cup bread crumbs
vegetable or olive oil
In a food processor blend the chickpeas, carrot, garlic, onion, parsley and eggs until smooth.
Add chickpea mixture to large bowl and mix with bread crumbs and salt.
In a large pan over medium heat, heat oil.
Place a 1/4 cup of the mixture in your hands and roll into a ball. Place in pan and flatten slightly with your fingers of the back of a spoon.
Cook patties for about 5 minutes, then flip, reduce heat to low and cook for an additional 5 minutes. Remove patties from pan and serve.
These burgers are great served open faced on a whole wheat roll with some shredded lettuce, garlic aioli and mild cheese. Enjoy!