Just back from a trip, but we got an early flight home so I decided I’d cook something to work off the travel “wired/tired” feeling. So, shredded beef in the crock pot - chuck roast, onions, picante, garlic and pickled jalapenos. You reduce the veggies/brine afterwards and make it into a sauce, crisping the shredded beef on the stovetop if you want.
Sorry! I wander in and out of this thread a lot, so I didn’t see this quote until now.
This is from Mark Bittman’s How to Cook Everything, Revised
So, make the leaves flexible however you normally do. I did it by freezing & thawing the cabbage head, which worked pretty well. Boiling or steaming seems more traditional/normal.
The stuffing is going to be cooked lentils, cooked basmati rice, salt & pepper. He doesn’t really give proportions in this case, so do what looks good to you. Put about 1/4 c in your leaves and roll them up. You can skewer them with toothpicks to hold them together if you want, but I just put them down seam-side first.
Place the rolls in a steamer for 10 - 15 minutes. Basically, until the leaves are actually tender and yummy. Pull them out & drizzle with olive oil or melt a pat of butter over them. Sprinkle with chopped fresh herbs (he didn’t specify which - I’d probably do thyme, myself), and devour.
I hope this works for you!
Tonight is mussels provencale, made with fresh Penn Cove mussels from Washington. Crostini to sop up the broth.
I just had the best non-Kraft mac & cheese of my life. It really needs a LOT of work, but it was still far better than any other non-Kraft mac & cheese I’ve had. Mostly because I despise mushy noodles.
I started with this recipe, which doesn’t call for baking the dish. I used whole wheat noodles, smoked gouda, parm (came out to a bit more cheese than the recipe called for, but not a lot).
Then, in an attempt to make it better for me & use up a pile of CSA veggies, I stirred in a bunch of steamed broccoli. I also stirred in some of these.
I topped it off with diced tomatoes & scallions.
The pasta was pretty gluey, but I think a more thorough rinsing of the pasta will help with that. Possibly less gouda as well. The broc & onions worked REALLY WELL. The toppings were meh. Not bad, but I probably wouldn’t do them again.
Now I am rewarding myself with a couple small glasses of delicious Cab Sauv.