One of the ultimate comfort foods – slowly simmered stuffed cabbage rolls – has the power to take me back to the early 80’s when I was a new bride learning to cook for my little family. So, I wondered if I could make a more enlightened vegetarian version that was just as tasty and comforting for Meatless Monday.
Cabbage seems like it was invented for making cabbage rolls – they have a perfect taste and texture for these. And a huge bonus: cabbage is packed with nutrients. Cabbage is one of the most versatile cruciferous veggies. We use it in so many strikingly different ways and transform it into so many different substances: raw cabbage in slaws, boiled cabbage with sausages, pickled for sauerkraut, and on and on . . . .
The secret to the success of this recipe is in the braising: I used a rich vegetable broth ( I like Kitchen Basics vegetable stock) with a little vinegar and brown sugar and My, Oh My! did my house smell yummy! These turned out glorious: sweet and tart and flavorful – they just melt in your mouth! I promise you won’t miss the meat – not even a little bit!
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Some vegetarian versions of classic dishes are BETTER than the originals. Case in point: Stroganoff.
Sour cream, sauteed onions, beef strips – Okay, sounds like a good combo, right? But the problem is that the meat (back in the day when I was eating beef) was always rubbery and tough and the only taste in the dish was the sour cream sauce. I have tried making a veggie version of stroganoff numerous times over the years, but the veggies were always limp and watery and slimy.
Use a combination of Cremini, Shitake and Oyster Mushrooms
Then it hit me: ROAST the veggies! And by veggies, I mean MUSHROOMS. And lots of them in different varieties. Then add the mushrooms to the sauce at the very last minute so they’re not soggy and slimy.
Our FFF Meatless Monday pledge made me determined to try again!
This works perfectly! If you’ve always disliked Stroganoff, give this recipe a try and you will be a convert like me.
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Witten by Donna on February 16, 2010 in Entrees, Gluten Free
I am a Rocky Mountain girl, so have never ventured much into Cajun cuisine. But, what the heck – it’s Fat Tuesday, the first day of Mardi Gras! I decided to look to one of my favorite chef/food megastars, John Besh, for inspiration and a basic know-how and I set out to make gumbo for the first time in my life. In honor of the festive season, I bought myself a cookbook. (( Isn’t this what all foodies do to celebrate?)) Anyway, if you haven’t seen it – check out this work-of-art cookbook/journal of cajun culture and cuisine: “My New Orleans: The Cookbook.” I couldn’t put it down and read it just like a lonely housewife reading a romance novel! Highly recommend it for your Mardi Gras splurge! I followed Chef Besh’s methods but changed the ingredients up a bit.
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Boy, do we have a treat for you today. I (Anne) am currently in town visiting Donna, and as is our habit, we’re cooking up a storm. Sunday dinners are always some of the best blowouts, and given that today was also Valentine’s Day, with a good crowd coming over to boot, we wanted to go all out. We were already planning on Donna’s My Heart Beets For You salad, plus the glorious Julia Child chocolate almond masterpiece for dessert, but what to do for an entree? Continue Reading…
Are you with me on this? There is just something weird about eating warm bacon grease spooned onto a salad. I have always loved the taste and texture of barely wilted spinach in a salad, but most restaurants and recipes use hot bacon grease in the wilting liquid. It is a truly American dish, traditionally served with a warm bacon dressing, according to Supreme Food Geek Alton Brown. But, seriously, the time has come for an upgrade! Spinach is one of the healthiest things you can put into your mouth, so I say Hoo-rah for Spinach!
Don’t you just love Meatless Mondays?!
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Witten by Donna on January 30, 2010 in Entrees, Healthy Fare
Twenty Minute Dinner: Spice Rubbed Fish Fillets
You just can’t have a frugal cooking blog without at some point featuring spice rub recipes. (( I’m pretty sure there is a law somewhere requiring frugal foodies to use spice rubs!)) The Mother of all Spice Rubs is Spike Seasoning, which boasts 39 ingredients – no, I am NOT making that up! – and has been around since my mom was a kid.
Spice rubs are so very handy, healthy and frugal, whether you just use them as a shortcut to spice up a dish or as a rub. I use three rubs pretty frequently and try to keep them mixed up and on hand. Even in the dead of winter (hello – right now!) these rubs will make you feel like you are having a backyard barbecue. So here, beloved frugal readers, are Donna’s Top Three Spice Rubs of all time – with a bonus: Donna’s Techniques for cooking Spice Rubbed Fish Fillets!
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spice rub recipes,
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