So today the topic is Cabbage, a vegetable very dear to my heart. I love cooked cabbage, in almost anything! So let's just start with basics:
Different types of cabbage:
This type adds a burst of color to any salad or stir-fry. Red cabbage takes longer to mature than green cabbage, so they usually are not as tender. This variety is perfect for serving raw in salads and slaws. The color in red cabbage can often run when cooked. Other foods will turn red and the cabbage will take on a bluish hue. This can be avoided by cooking with an acid such as lemon juice or vinegar.
Tender and sweet, Savoy cabbage is popular in Italian recipes and has a milder flavor than green cabbage. Look for heads with even green coloring and slightly cone-shaped leaves. The leaves should be crisp, not limp, and there should be no sign of browning. The firmer leaves work well when cooked in such dishes as cabbage rolls.
The heart of any good coleslaw is shredded green cabbage, which, in the supermarket, looks similar to a head of iceberg lettuce - green, round and typically a little smaller than a volleyball. Green is the most common type of cabbage and is popular for its crunchiness and mild flavor. When looking for a head of green cabbage, look for one that is heavy for its size and has no discoloration.
Bok choy, otherwise known as bak choi, paak choi, Chinese chard cabbage and Chinese mustard cabbage is a vegetable that resembles celery although it is actually a member of the cabbage family. It has thick, white stalks and dark green leaves that have a round shape. When purchasing bok choy, select stalks that are pure white and firm. Additionally, look for leaves that are dark green and non-wilted. Do not select bok choy that has any brown spots on its leaves, as this type of bok choy is less flavorful. Baby bok choy, which is a younger version of bok choy, should also be purchased according to these standards.
Introduced into North America from China in the 1880's, Napa is also known as Chinese cabbage. It has long, oblong-shaped leaves that are flat and wide. The leaves are a pale green to greenish white in the center. It looks much like a head of romaine lettuce only more compact, with curly edges. Napa can be served cooked or raw and works particularly well in stir-fries and soups.
And we can't forget...
Many kids turn their noses up at this miniature form of cabbage, but a little butter or a touch of salt is often the solution. In the supermarket, look for fresh, unfaded green color with no sign of yellowing. The heads should be dense and firm, the leaves unwilted.
So those are a few varieties.
Cabbages are high in antioxidants as well as Thiamin, riboflavin, magnesium, phosphorus, vitamin A, vitamin C, vitamin K, vitamin B6, Folate, Calcium, and Potassium.. They are also rich in fiber and one of the strongest cancer fighters out there. It is very good for someone who doesn't
intake a lot of dairy products. Here is the nutritional breakdown:
A little trivia: What year did cole slaw become popular in the United States?
The answer is 1903. That was when bottled mayonnaise was invented, lol! Go figure. And that just happens to be the only way I can't stand cabbage!
And now a traditional Irish recipe incorporating cabbage :) See PT 2
Monday, May 30, 2011
Sunday, May 29, 2011
I have a sudden love for Greek food in the last few years, and this was definitely a delish dish! I suggest it to everyone. It is also a super easy recipe that anyone can follow, and if you're more advanced there is definitely room to experiment with this dish.
- 1 pound uncooked pasta
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1/2 cup chopped red onion
- 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2 lemons, wedged, for garnish
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Posted by Janelle Sickels at 6:49 PM
Wednesday, March 16, 2011
- 2 cup coarsely chopped zucchini
- 1 cup coarsely chopped summer squash
- 1 pound extra lean ground turkey
- 1/2 cup uncooked couscous
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1/4 cup sun-dried tomatoes
- 1/2 cup barbecue sauce, or as needed
|1.||Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.|
|2.||Place zucchini, summer squash, and sun dried tomatoes into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and herbs and spices of your choice until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.|
|3.||Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.|
This was a great low carb, low cal meal. To get the carbs I needed I simply whipped together some garlic mashed potatoes and steamed the rest of the vegetables as a filler. Super simple recipe, tastes amazing :)
The soon to be agrees.
The soon to be agrees.
Posted by Janelle Sickels at 6:27 PM