Posts Tagged ‘cabbage’

Slow Cooker Corned Beef Tacos

These tacos are the definition of cultural food fusion. Traditional corned beef gets a new look with red cabbage slaw and beer cheese cause served in a taco!

Slow Cooker Corned Beef Tacos 1
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Bacon and Vegetable Pizza

Ever wondered what it would be like to throw all the veggies on top of a pizza? Wonder no more!

Bacon and Vegetable Pizza 3
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Healthy Vegetarian Taco Salad

This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds

Healthy Vegetarian Taco Salad 1

I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!

Healthy Vegetarian Taco Salad 2

One year ago: Mixed Berry Slab Pie

Two years ago: Roasted Cherry Brownie Cheesecake
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Baked Reuben Taquitos with Thousand Island Dipping Sauce

Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.

Baked Reuben Taquitos with Thousand Island Dipping Sauce

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Rutabaga Hash with Corned Beef

Looking for a recipe to repurpose those St. Patrick’s Day leftovers? Try this corned beef breakfast hash made with rutabaga or potatoes. Cures hangovers too ;-).

Rutabaga Hash with Corned Beef

If for some strange reason you have leftover corned beef from yesterday and want to figure out an alternative to stuffing it into a sandwich (don’t get me wrong that’s a great option) then pay attention! You can turn those leftovers into a whole new meal. Whether you used my slow cooker recipe that I shared yesterday or another, any leftover starch (potatoes or rutabaga), corned beef, and cabbage and be used to make this breakfast hash. It may also serve as a cure if you got a little too crazy with the green beer yesterday.

One year ago: Hoisin Glazed Corned Beef with Colcannon

Three years ago: Stuffed Oatmeal Raisinet Cookies, Guinness Bread with Honey Butter, Roasted Cabbage with Lemon, and Corned Beef with Honey Marmalade Mustard Glaze.
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Pass the Cook Book Club: Guy Fieri’s Asian Fried Quinoa

PCBC-post-image

Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!

Asian Fried Quinoa

Two years ago: Black Forest Stuffed Cupcakes
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Hoisin Glazed Corned Beef with Colcannon

Yesterday I had friends over for my annual St. Patrick’s Day feast. I served corned beef with the usual suspects of potatoes, carrots, onions and cabbage and friends brought bought over Hot Reuben Dip, Soft Guinness Pretzels, grasshopper brownies, and even homemade BBQ! Of course I also served my Hidden Pot o’ Gold Cupcakes.

Every year I try out a new glaze for my corned beef and this year since I had two slow cookers full of corned beef I decided to try two different glazes. One was Guinness glazed and the other (which I am sharing with you) was Hoisin glazed and they were both fabulously delicious. Everyone had their own favorite or couldn’t decide between the two, but my favorite was the hoisin glazed.

I also tried something new with the potatoes from one of the crock pots, something called Colcannon which is Irish mashed potatoes. The original recipe had the potatoes and cabbage cooked separately, but I went ahead and used the ones that had slow cooked right along with the corned beef in order to get that extra flavor.

Hoisin Glazed Corned Beef

Two years ago: Stuffed Oatmeal Raisinet Cookies, Guinness Bread with Honey Butter, Roasted Cabbage with Lemon, and Corned Beef with Honey Marmalade Mustard Glaze.
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Roasted Cabbage Wedges with Smoked Paprika

This recipe doesn’t vary too greatly compared to the roasted cabbage I shared last year, but slight differences still count as new recipes! Instead of lemon juice, these are sprinkled with smoked paprika which creates a great color.

Two years in a row I have had roasted cabbage instead of cooking it along with the corned beef in the slow cooker, and I prefer it. It retains much more crunch this way and honestly, I had a hard time fitting everything into the slow cooker when the cabbage was also in there. Problem solved!

But do not be mistaken, I am still not any closer to liking stuffed cabbage (in case you are reading this, dad).

In other news, I finally started to read The Hunger Games Monday night. And I finished it last night. Peeta’s character is what got me sucked into it. Now I am ready to see it on the silver-screen!

One year ago: Potica Nut Roll

ROASTED CABBAGE WEDGES WITH SMOKED PAPRIKA

Serves 8

Ingredients:

1 head green cabbage

2 Tbsp olive oil

Kosher salt and freshly-ground black pepper

Smoked paprika

Directions:

  1. Preheat oven to 450 degrees.  Line a large baking sheet with aluminum foil.
  2. Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge.  Arrange the wedges in a single layer on the prepared baking sheet.
  3. Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt, freshly-ground black pepper and smoke paprika. Turn cabbage wedges carefully, then repeat on second side.
  4. Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately, and garnish with lemon if desired.

Source: Gimme Some Oven

Corned Beef with Honey Marmalade Mustard Glaze

I cooked this in the crock pot like I do every year, but added a glaze to the final product. It was awesome!! Loved how the edges got all crispy. I highly recommend this for you St. Patrick’s Day menu, or for anytime of the year!

Usually I also cook the cabbage in the crock pot, but I tried something different with that as well…Roasted Cabbage with Lemon.

Ingredients:

1 medium onion, cut into wedges

6 medium red potatoes, quartered

1 pound carrots, cut into 1/2-inch wide sticks

3-4 cups water

3 garlic cloves, minced

1 bay leaf

2 Tbsp sugar

2 Tbsp cider vinegar

1/2 tsp pepper

1-3 lb corned beef brisket with spice packet, cut in half

1/3 cup marmalade

2 Tbsp honey

1 Tbsp brown sugar

1 Tbsp Dijon mustard

2 Tbsp grainy mustard

Directions:

  1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with brisket.
  2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and meat.
  3. Combine the marmalade, honey, brown sugar, Dijion, and grainy mustard. Set aside.
  4. Preheat oven to 375 degrees. Line a broiler pan with foil, then place the corned beef on top. Spread it with the glaze (reserving excess for serving) and bake for 10 minutes. Remove from the oven and let rest for 5-10 minutes before slicing. Serve topped with extra glaze.

Source: Adapted from All Recipes and Good Life Eats

 

Roasted Cabbage with Lemon

This was a great change from the my traditional way of cooking the cabbage in the crock pot along with corned beef and other vegetables. Crispy and lemony fresh, it adds great texture to any meal. Plus it made my life a little easier, because I typically have a had time fitting everything into my crock pot!

Ingredients:

1 medium-sized head of green cabbage

2 T olive oil

3 T fresh squeezed lemon juice

Generous amount of sea salt and fresh ground black pepper

Lemon slices, for serving cabbage (optional)

Directions:

  1. Preheat oven to 450 degrees. Spray a roasting pan with non-stick spray or olive oil.
  2. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can).
  3. Whisk together the olive oil and lemon juice.  Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
  4. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Source: Kalyn’s Kitchen

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