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Zesty Cabbage, Macaroni and Cheese

December 5, 2012 - Written by Diana

Zesty Cabbage, Macaroni and CheeseThis is my way of dealing with my husband’s new low sodium diet – by coming up with new ways to eat without using salt or high sodium ingredients.  Macaroni and cheese was out, because cheese has too much sodium unless it’s something a little on the bland side like lower sodium Swiss. So, I kicked it up with a Hot Sweet Pepper Relish and Kapow it was tasty without much sodium. This casserole had plenty of veggies, the creaminess of a good mac n cheese, and a nice kick to it. My husband had trouble backing away from the bowl even after eating two plates of it.

This is a much lower calorie version since we can’t use a lot of cheese, and it’s not as thick as a lot of other macaroni and cheese recipes.  I like to add a veggie to my mac and cheese too, so this one had sauteed cabbage and leeks.  I found a low sodium brown rice bread.  The bread was too dry and bland for a sandwich, but toasted, ground up and sauteed in a little butter and sprinkled on top of the macaroni and cheese, it added a nice texture and bit of crunch to the top.  Believe me, bread crumbs was a much better use of the bread than in a sandwich. The photo doesn’t show the bread crumbs, but the next time I did this – I used the bread crumbs and liked it better.  So that’s how I do it now.

Zesty Cabbage, Macaroni and Cheese
 
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This is a lower sodium, lower fat method of cooking macaroni and cheese, with a light cheese sauce and some cabbage and leeks.
Author:
Recipe type: Casserole
Serves: 4
Ingredients
  • Cheese Sauce:
  • 2 tbs unsalted butter
  • 2 tbs flour
  • 2 cups milk
  • 2 ounces chevre
  • 4-6 ounces low sodium Swiss Cheese
  • 2 tbs zesty pepper relish
  • 1 tsp stoneground mustard
  • paprika
  • cumin
  • Casserole ingredients:
  • ½ lb macaroni prepared according to box directions
  • 2 tbs olive oil
  • 1 leek
  • ¼ cabbage
  • 1 medium red pepper
  • 1lb ground lamb
  • Crumb Topping:
  • ¼ cup bread crumbs
  • 2 tbs butter
Instructions
  1. Cook ground lamb, pour off grease and let drain on paper towel.
  2. Cut the cabbage into 1 in X 1 in pieces.
  3. Dice red pepper.
  4. Dice the white part of the leek, removing the green stem and root.
  5. Saute the leek, red pepper and cabbage in olive oil, in a non-stick pan.
  6. When soft and translucent, remove to a bowl, wipe out pan and use for cheese sauce.
  7. In non-stick pan melt butter, add in the flour and combine.
  8. Add in milk and chevre whisking as it thickens.
  9. Chop swiss cheese and add to the sauce mixture, stir in zesty pepper relish, mustard, cumin and paprika.
  10. Whisk it all together.
  11. Add together the lamb/cabbage mixture, the drained pasta and the sauce and toss.
  12. Pour into a casserole dish.
  13. Melt butter and stir in bread crumbs.
  14. Sprinkle over top of the mac and cheese.
  15. Bake at 400 for 20 min or until crust is browned nicely.
Notes
I used Wishwell Farms Hot Sweet Pepper Relish in my mac and cheese, but you can take any relish and zip it up a little with some hot sauce. You can sub out a different vegetable for the cabbage. My husband and I like cooked cabbage but you can use any vegetable you like best, just make sure it's mostly cooked before adding it to the mac and cheese. I used stoneground no sodium mustard, but you can use another stoneground, or dijon mustard.

 

 

Borscht – Winter Stew

March 20, 2012 - Written by Diana

Borscht, a winter stew, has a long tradition in Russia and Ukraine. This recipe is from Cook Wild: Year-Round Cooking on an Open Fire by Susanne Fischer-Rizzi.  I made this dish for dinner, and it was very delicious. It is vegetable dense, with lots of red beets turning everything a bright red, and very pretty. This stew has a lot of steps to it, so you will be close to the fire cooking for a good amount of time to prepare, but it’s worth the time you put into it. Though it serves 6 – 8, there are only 3 of us, so we had it for two meals, Yay for leftovers!

Borscht - Winter Stew
 
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Borscht - a Winter Beet Stew with Russian/Ukranian background. This recipe comes from Cook Wild - Year Round Cooking on an Open Fire
Author:
Recipe type: Main - Stew
Serves: 6-8
Ingredients
  • 1 lb beef brisket
  • 6 pints (12 cups) water
  • 3 beetroots uncooked
  • 1 bay leaf
  • 3 potatoes
  • 2 parsley roots
  • 2 onions
  • 2 carrots
  • 1 red pepper, pitted
  • 3 tomatoes skinned, pulp removed and quartered
  • oil for frying (eg sunflower oil)
  • ½ medium white cabbage
  • 2 cups green beans cut into pieces
  • salt and pepper
  • 1⅓ cups sour cream or creme fraiche
Instructions
  1. Put the meat (in one piece) in a pot with water, bring to a boil and simmer for a while.
  2. If there is foam on the surface, skim it off.
  3. Add the beetroots)whole and peeled), some salt and the bay leaf and simmer for about 1 hour.
  4. Meanwhile, prepare the vegetables. Cut the potatoes and parsley roots into strips or slices. Quarter the onions, slice the carrots and cut the peppers into strips. Heat some oil in a pan and add the vegetables gradually (the onions first, the tomatoes last) and fry for about 10 minutes.
  5. Cut the cabbage into fine strips and boil in a separate pot with the green beans for 10-15 minutes and then strain.
  6. Add all the vegetables to the meat, cover and simmer for another hour.
  7. Take out the beetroot and the meat, cut them into small pieces and return to the soup. If the borscht is too thick at this point, add some water. Bring to a boil, season with salt and pepper and serve hot.
  8. Put a generous dollop of sour cream or creme fraiche on each portion of soup and, if available, sprinkle some freshly chopped dill over it. Serve with fresh bread or blinis - and vodka as desired.
Notes
Borscht tastes even better when you warm it up the next day. Fire - a fire with low flames for instant heat.

Italian Sausage, Tomato & Cabbage Stew(p)

September 24, 2009 - Written by Diana

My Italian Sausage, Tomato and Cabbage Stew(p) is one of the best combinations for using up the veggies in your garden.  The cabbage, potatoes and tomatoes all came from my vegetable garden.  I would have had onions too, if my daughter hadn’t pulled them and thrown them into the composter with the weeds.  The garlic, onions and sweet italian sausage (bison) all came from the farm market.  The rest I had in the cabinet.  It didn’t take long to prepare and was ready as soon as the cabbage was wilted enough.  Lots of great flavor in this meal, you’ll love it.

Italian Sausage, Tomato and Cabbage Stew(p) Ingredients:

Directions:

Spray a skillet with cooking spray, and cook the sausage with onions and smashed garlic.  Halve potatoes and boil in a small pot of water until al dente, not soft.  Throw rest of the ingredients in a stockpot and simmer.  After the sausage is cooked through, peel the skin off and slice into 1 inch wide pieces.  Drain potatoes.  Throw the potatoes, the sausage, garlic and onion slices into the stockpot. It’s done when the cabbage reaches the wiltiness that you like best.

Italian Sausage, Tomato & Cabbage Stew(p)
 
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Italian Sausage, Tomato and Cabbage Stew/Soup. A hearty and delicious, quick and easy meal to make.
Author:
Recipe type: Stew
Cuisine: American
Serves: 4
Ingredients
  • 1 lb sweet Italian sausage
  • 1 onion sliced in half and then into slivers
  • 2 cloves garlic smashed
  • 8 small potatoes scrubbed and sliced in half
  • ⅓ head of cabbage rough chopped
  • 2 cups whole tomatoes and juice - smooshed
  • 3 cups chicken broth
  • ½ tsp oregano
  • ¼ tsp basil
  • Salt
  • Pepper
Instructions
  1. Spray a skillet with cooking spray or use a couple of tablespoons of oil , and saute the sausage with onions and smashed garlic.
  2. Halve potatoes and boil in a small pot of water until al dente, not soft.
  3. Toss the rest of the ingredients in a stockpot and simmer.
  4. After the sausage is cooked through, peel the skin off and slice into 1 inch wide pieces.
  5. Drain potatoes.
  6. Throw the potatoes, the sausage, garlic and onion slices into the stockpot.
  7. It’s done when the cabbage reaches the wiltiness that you like best.