Posts Tagged ‘Cabbage’

Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio

Tuesday, July 15th, 2014

 
One of my favorite add-ons is the Asian Pack!  It always gives me the excuse to make up a big batch of stir fry.  Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack.  The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! (more…)

Asian Spaghetti Squash Salad

Tuesday, June 10th, 2014

Spaghetti squash is a very versatile vegetable.  It can be used as a nutritious substitute for any pasta.  For our family weekend barbecue, I decided to make a pasta salad.  I used spaghetti squash as the pasta in my recipe for Asian Salad.  It was a family favorite!

Asian Spaghetti Squash Salad

Ingredients

  • 1 spaghetti squash
  • 1/2 head cabbage, shredded
  • 1/2 head lettuce, torn into bite sized pieces
  • 1 red bell pepper, sliced, diced
  • 1 summer squash, sliced diced
  • 1/2 onion, finely diced
  • 1 clove garlic, finely diced
  • 1 lime, juiced
  • 1/2 cup olive oil
  • 1/2 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 1 tblsp sesame oil
  • 1 tablespoon ginger root, finely grated
  • 1/2 cup peanuts

Instructions

  1. Pierce spaghetti squash and microwave for 10 minutes
  2. When cool, slice open and remove seeds
  3. Shred spaghetti inside the squash with a fork into a bowl
  4. Discard outer spaghetti squash shell
  5. Let cool and then add other ingredients
  6. Add cabbage, lettuce, diced red bell pepper, onion, and squash
  7. Stir together
  8. Now make the dressing!
  9. In a small bowl mix together the olive oil and vinegar
  10. Add soy sauce and sesame oil
  11. Add brown sugar and grated ginger root and garlic
  12. Add lime juice
  13. Stir until mixed well
  14. Drizzle dressing over the spaghetti squash salad mixture
  15. Toss the salad and sprinkle the peanuts over the top
  16. Serve and enjoy!

Colcannon

Tuesday, March 4th, 2014

Have you ever eaten Colcannon?  It is a wonderful creamy combination of mashed potatoes, shredded cabbage or kale, and oozing butter.  It is often associated with St. Patrick’s Day, but it is a warm and hearty dish for any day! (more…)

Honey Garlic Pork Chops, Cabbage Salad with Crunchy Noodles and Parmesan Crusted Asparagus

Monday, November 25th, 2013

Someone once asked me why I volunteer every week at Bountiful Baskets. It’s not like I’m not busy enough already. I have an extremely busy and demanding life. I have a beautiful family that cook for, clean up after, run a household for, play tag with…. I’m a mom; a jack of all trades! My kisses make pains go away, my hugs make fears go away, my tenderness makes people feel loved. I am a wife, a mother, a homemaker, a professional woman with my own staff and career. We are in the middle of starting our own business. I have personal goals and dreams that I give attention to. I have relationships that I make an effort to maintain. So why do I spend every Saturday morning getting up at the crack of dawn to volunteer for Bountiful Baskets when its only “suggested” once every 6 times?
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Sautéed Cabbage and Sausage

Sunday, July 28th, 2013

Sautéed Cabbage and Sausage

20 minutes

Sautéed Cabbage and Sausage

This is a delicious and easy recipe to use up a head of cabbage. You could also use water instead of beer but the beer gives it a more interesting flavor.

Ingredients

  • 3 Italian Sausage Links, sliced (you could also use kielbasa)
  • 3 slices of bacon, chopped
  • 1 small head of cabbage, shredded
  • 1 C beer (I used a wheat beer but you can use whatever you have)
  • 1 beef bouillon cube

Instructions

  1. Cook the sausage and bacon in a large skillet over medium heat.
  2. Add the cabbage, beer and bouillon and cover. This will look like a lot of cabbage but it will reduce significantly as it cooks down. Cook the cabbage for 10 minutes (or until the liquid fully evaporates), stirring occasionally.

Bierock or Runsas

Wednesday, August 8th, 2012

photo by Miranda Shultz

Adapted from America’s Test Kitchen book “America’s Best Lost Recipes”
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Chinese Chicken Salad

Monday, June 18th, 2012

Many of us got cabbage last week so I thought I’d share my favorite recipe for it.  This actually comes courtesy of my wife and her family so I can’t take credit for it.  It is one of the many things from her family though that I love.  I should mention it is easily adjustable based on how much cabbage you have or want to use.  Depending on what other plans we have for ours or how big the head is we vary the quantities a bit.
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Facebook Recipe Roundup – June 16

Sunday, June 17th, 2012

Recipe Round Up

The Recipe Round Up is a delicious collection of recipes from blogs and websites that you can make using your Bountiful Basket goodies.  We hope you enjoy! ~Karmen
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