Recipes 9/23 & 9/25

By admin|September 26, 2014|Information

Quick One Pot Hungarian Chicken & Noodles w/ Cabbage
3 tablespoons (1 1/2 ounces) unsalted butter
2 medium onions, finely chopped (about 2 cups)
Kosher salt and freshly ground black pepper
1/2 teaspoon caraway seeds
1 pound ground chicken
1 small head cabbage (about 1 pound), quartered, cored,
sliced into 1-inch strips
1 1/2 cups low sodium homemade or store-bought low
sodium chicken stock
5 ounces egg noodles
1/3 cup fresh parsley leaves, chopped
4 to 6 tablespoons sour cream, optional
Heat butter in skillet over medium heat until melted. Add onions and 1 teaspoon salt. Cook, stirring, until onions have softened, 6 to 8 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds.
Add chicken and cook, stirring, until chicken is no longer pink, 2 to 3 minutes. Stir in cabbage and cook until wilted to about half it’s volume, about 3 minutes. Stir in chicken broth, another teaspoon salt, and 1/2 teaspoon black pepper. Bring to simmer. Nestle in egg noodles, cover, and gently simmer, stirring occasionally, until noodles are cooked but still quite firm, 5 to 6 minutes.
Remove from heat, stir in parsley, stir in sour cream (if using), season to taste and serve. Broth will thicken slightly upon resting. (Shared by B.O.G. member A. Walker from
Green Beans w/ Lemon & Garlic
2 pounds  green beans, ends trimmed
1 tablespoon  extra-virgin olive oil
3 tablespoons butter
2 large  garlic cloves, minced
1 teaspoon  red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2
minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper. (Shared by B.O.G. member J. Gayton)
Jalapeño Cabbage Slaw
1/2 teaspoon lime zest
1/4 cup fresh lime juice
2 tablespoons light olive oil
1 1/2 teaspoons ground cumin
1 teaspoon sugar $
1/2 teaspoon salt
4 cups thinly shredded red cabbage
1 carrot, cut into thin strips $
1 jalapeño pepper, sliced
1/2 cup fresh cilantro leaves
Combine first 6 ingredients in a large bowl. Stir in remaining ingredients. Let stand, stirring occasionally, 10 to 15 minutes before serving. (From

Cabbage, Tomato & Onion Salad
2 cups shredded cabbage
4 large firm tomatoes, chopped
1 large onion, finely chopped
2 green chile peppers, seeded and minced
salt to taste
white sugar to taste
1 tablespoon roasted peanut powder
1 tablespoon clarified butter
1 teaspoon cumin seeds
1/2 cup chopped fresh cilantro
In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and
peanut powder until evenly combined.
In a small sauté pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together.
Chill until serving, and serve garnished with cilantro. (From

Delicata Squash w/ Rosemary, Sage, & Cider Glaze
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon.
Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices.
Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed. (From
Cabbage Hamburger Bake
1 pound ground beef
1 medium onion, chopped
1 to 1-1/2 teaspoons salt
1 medium head cabbage, chopped
1 can (10-3/4 ounces) condensed tomato soup,
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2 qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full).
Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon. (From

Share this Post: