Archive for the ‘General Posts’ Category

Stuffed Cabbage

Ingredients:

  • 1 large green cabbage 3.5-4 lbs.
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1/3 cup finely minced onion
  • 2 tbsp fresh minced dill
  • 1 large egg
  • 1 1/2 cups sauerkraut divided
  • 28 oz tomato sauce, divided 2 cans
  • 14 oz diced or crushed tomatoes 1 can
  • 2 tbsp fresh lemon juice or more to taste
  • 1 tsp worcestershire sauce
  • 2 tbsp brown sugar or more to taste
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 4 cloves garlic minced
  • 1/4 tsp allspice

Directions:

  1. Blanch cabbage leaves until pliable, about 5 minutes. Remove and allow to drain/cool.
  2. In a bowl, mix together ground meat, cooked rice, minced onion,
    minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and
    pepper to taste (about 1 ½ tsp salt and 1 tsp pepper).
  3. remove all cabbage leaves large enough to stuff, and blot these dry. Dice up rest of cabbage and throw in pot.
  4. Place about 1/3 cup filling in base of each leaf, fold over and seal.
  5. . In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, worcestershire sauce, brown sugar, tomato paste, paprika, garlic and allspice. Simmer over medium heat till bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon/cider vinegar, if desired.
  6. Line instant pot base with chopped cabbage and a scattering of sauerkraut, then top with 1st layer of cabbage rolls, pour over half the sauce, add rest of cabbage rolls, pour over remaining sauce.
  7. Close pot, set for 18 minutes high pressure. When done, allow to cool for 15 minutes before opening lid
  8. remove cabbage rolls to a seperate dish, turn instant pot to saute function, amd reduce tomato sauce to desired thickness. Pour over rolls and serve.
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Gingerbread Cookies

Ingredients:

  • 6 ounces unsalted butter
  • 5 5/8 ounces brown sugar
  • 9 ounces molasses
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon allspice / cloves
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 14 3/4 ounces  All-Purpose Flour

Directions:

 

  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.
  4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.
  5. Preheat your oven to 350°F. 
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.
  7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. 
  8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
  9. Transfer the cookies to ungreased cookie sheets (or, if you’ve rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they’re slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

 

 

Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Green Peppers

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1/2 of a poblano pepper, diced
  • 1 tablespoon ground cumin
  • 4 cloves garlic, minced
  • 1 – 15 oz. cans diced tomatoes, drained, liquid reserved
  • 1 – 15 oz. can black beans, rinsed and drained
  • 3/4 cup quinoa
  • 1 3/4 cup chicken stock
  • 1 1/2 cups grated carrot
  • 1 1/2 cups grated Pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

Directions:

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in quinoa, carrots, and 1 3/4 cups chicken stock. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, and 1 cup of cheese. Season with salt and pepper, if desired. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Default Weight/Volume Conversions

 

Since I bake in weight not volume, my standard conversions are found from the King Arthur Ingredient Weight Chart  but my most common conversions are below:

All Purpose Flour: 1 cup = 4 1/4 oz

Butter: 1 cup = 8 oz

White Sugar: 1 cup = 7 oz

Light Brown Sugar: 1 cup = 7 1/2 oz

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