503-705-4762

Category: Recipes

Easy Cabbage Roll Casserole

Remember cabbage rolls? Lovely little packets of paprika spiced meat and rice, rolled into a cabbage leaf, and covered in cheese. What a perfect warming winter entree! The recipe I’m sharing with you this month is an easier (but still delicious) version. If you have the time and inclination to make the original version, please do channel your inner 50’s housewife, put on your best frilly apron, cue up a few Elvis or Buddy Holly songs on the stereo, and get to work. I myself lack the patience for this task, which is why I like this knock off version so much. Same flavor, less work. Dig it?

All told, this took me about 3 hours to make, but that includes time to cook the rice. You can do this step a day or two ahead (in fact, according to this book I just read by Giulia Enders, cooking, then cooling rice before you eat it adds to it’s nutritional value). For the cabbage, I tried both stir frying and steaming it, and had the best success (slightly charred, and still a little crunchy) with a quick stir fry over high heat. Smoked paprika, which adds an extra dimension, is my secret ingredient. If you don’t have this on hand, traditional paprika will do just fine.

I use bacon fat or butter for high heat cooking, and save my good olive oil for salads. If you’d like to know more about why I believe butter is a health food please contact me. I love nothing more that talking about, and sharing good food! You will need a sharp knife, two large pans, a casserole dish (I used an oval corning ware dish about 3 inches deep) and a rice cooker, or large pot with a lid. Try this recipe and let me know what you think.

Cabbage Roll Casserole

Ingredients:

  • 4 Tbsp bacon fat or butter (plus a little more to grease the casserole)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 lb ground beef or ground bison
  • pinch of salt and pepper
  • 1 tsp dried thyme
  • 2 tsp smoked paprika
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp apple cider vinegar
  • 1 14 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 2 cups of brown rice, cooked
  • 1 large head of green cabbage, coarsely chopped
  • 1/3 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions:

  1. Heat 2 Tbsp fat in a deep skillet or large pot. Saute the onion over medium heat, just until softened (3-4 minutes), then add garlic and cook one minute more.
  2. Turn the heat up to high, add the ground beef to the onions and garlic, season with salt and pepper and cook until browned, breaking up any meat chunks with a spoon.
  3. Stir in spices, Worcestershire, sugar, and vinegar and cook for 2-3 minutes. Add diced tomatoes and tomato sauce and simmer for about 15 minutes (add a splash of water if it gets too thick).
  4. While the meat mixture is cooking, pre-heat the oven to 350, and generously grease your casserole dish.
  5. In a separate large, deep, skillet (or wok) heat 2 Tbsp of fat over medium high heat. Add cabbage, and salt and pepper, and saute, stirring constantly, for 1-2 minutes. You want it just wilted a bit, but still crunchy.
  6. Place half of the cabbage into the prepared casserole dish, and press down gently. Now spread half the meat mixture on the cabbage. Repeat cabbage, then meat.
  7. Wrap tightly with foil and bake for about 40 minutes.
  8. Remove the foil and sprinkle the cheese over the top. Bake for another 10 – 15 minutes, until the cheese is melted and slightly browned. You can also turn on the broiler for a minute or two to brown the top, but watch it like a hawk so it doesn’t burn.


Sriracha Carrot Hummus Recipe

Looking for an easy party dip? Check out this not too spicy carrot hummus recipe from Savor The Best. This recipe is super easy! Two steps – roast the carrots, garlic and jalapeños just until soft. Then, blend in the food processor with white beans, lemon juice, tahini paste, Sriracha and spices. That’s it! 

Sriracha Carrot Hummus

Prep

Cook

Total

Author Savor the Best

Yield 12 1/4 cup servings

This creamy and smooth Sriracha Carrot Hummus makes an incredible dip and spread. The roasted carrots give it a sweetness while the Sriracha gives it a bit of a spicy kick

Ingredients

    • 6 medium carrots (about 1 1/2 pounds)
    • 6 garlic cloves, peeled
    • 2 jalapeños, seeds removed
    • 1- 15 ounce can of white beans, drained
    • 1/4 cup lemon juice
    • 3 tablespoons tahini
    • 2 tablespoons Sriracha sauce
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin

Instructions

  1. Preheat the oven to 425°F.  Peel and slice the carrots into 1 inch chunks and place on an aluminum lined baking sheet. Scatter the garlic cloves and jalapeños onto the baking sheet with the carrots then drizzle everything with a little olive oil.  Cover the carrot mixture with aluminum foil and seal the edges.
  2. Bake for 25 to 30 minutes until the carrots are very tender.
  3. Allow the carrot mixture to cool enough to handle safely then toss them into a food processor.
  4. Add the white beans, lemon juice, tahini, Sriracha, salt and cumin. Process until the mixture is smooth, about 2 minutes.
  5. Taste and season with additional Sriracha if desired.
  6. Transfer to a serving dish and garnish with paprika, pumpkin seeds and olive oil.

Recipe used with permission from Dahn Boquist of Savor The Best

Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist who loves to eat and share delicious food. This recipe is meant to tickle your taste buds. Please see your medical professional for specific dietary advice.

Pineapple Shrimp Curry Recipe

Looking for a light, slightly sweet curry? Try this shrimp and pineapple variation. Perfect for a hot summer day!

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 Tbsp green curry paste
  • 1 (13.5 oz) can coconut milk, shaken
  • 2 Tbsp fresh lime juice
  • 1 Tbsp soy sauce
  • 2 tsp fish sauce
  • 1 ¼ lb peeled and deveined shrimp
  • 1 ½ cups chopped yellow onion
  • 1 ¼ cups chopped red bell pepper
  • 2 cups fresh pineapple chunks
  • ½ cup chopped fresh cilantro, divided
  • 3 Tbsp thinly sliced scallions
  • 3 Tbsp chopped unsalted roasted peanuts
  • 2 cups of cooked rice

Directions:

  1. Heat 1 Tbsp oil in medium saucepan on med-high heat. Add curry paste and cook, stirring constantly, for one minute. Add coconut milk, give it a good stir, and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice, soy sauce, and fish sauce.
  2. In another large skillet (I used a wok) heat 1 Tbsp oil on high. Add shrimp. Cook until opaque, maybe 4-5 minutes (watch these babies, if you over cook them they will be tough). Remove shrimp to a plate and set aside.
  3. Add remaining 1 Tbsp oil to shrimp pan. Add onion and bell pepper and cook on med–high, stirring often, for about 2-3 minutes. Add curry/ coconut milk mixture to peppers and onions. Toss in shrimp, pineapple and half the cilantro cook for one minute more.
  4. Serve curry over rice with a garnish of scallions, peanuts and remaining cilantro.

Anne McCranie is a Portland (Sellwood), Oregon based Personal Trainer and Licensed Massage Therapist who loves to cook, eat, and share delicious food. This recipe is meant to tickle your taste buds. Please see your medical professional for specific dietary advice.

Broccoli Salad Recipe

This was one of my favorite salads at covered dishes and picnics growing up. It is super easy to prepare (and involves bacon!). I like to steam my broccoli for a quick minute so it’s not raw.

Ingredients:

  • 8 slices of bacon
  • 2 heads of broccoli, chopped into bite sized pieces
  • 1/4 cup raisins
  • 1/2 red onion, chopped into a fine dice
  • 2 garlic cloves, chopped
  • 1/4 cup red wine vinegar
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice

Directions:
1. Fry bacon, and let it cool. Crumble into small pieces (this can be done a day or two in advance).
2. Steam broccoli for just barely one minute, then rinse and chill. Seriously, watch the broccoli, you don’t want it “cooked”,  just very lightly steamed so it’s a little easier to chew.
3. In a large bowl, place bacon, broccoli, raisins, onion, and garlic.
4. Prepare dressing – in a small bowl whisk together vinegar, sugar, salt, pepper, mayo, and lemon juice. Pour dressing over broccoli mixture and mix well.
5. Cover and refrigerate for a few hours.

 

Try this at your next potluck and let me know what you think.

~Anne

Balsamic Roasted Asparagus And Mushrooms

Looking for an Easter side dish? Try this quick and easy roasted veggie recipe!

 

Roasting the veggies in oil, then adding butter for the last few minutes of cooking adds a lovely, complex flavor. The trick to roasting vegetables is to make sure you wash and thoroughly DRY your veggies. I pat mine down with a kitchen towel. If your veggies are too wet they will steam and wilt instead of getting nice and brown. Also, make sure you use a rimmed baking sheet (like a cookie sheet) rather than a pan with tall sides.

I used maitake mushrooms, because I love them. However you could sub any hearty mushroom of your choice. Spring for a bottle of fancy, aged balsamic vinegar (go on – you are worth it!). I found this fig balsamic at New Seasons. The slightly sweet flavor compliments the rich earthy mushrooms. Try it and let me know what you think.

Balsamic Roasted Asparagus And Mushrooms

Ingredients:

  • 1 lb. asparagus, trimmed, washed and dried
  • 8 oz maitake mushrooms
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp fresh thyme leaves
  • Aged balsamic vinegar (I used fig)
  • Handful of arugula or other sturdy salad greens

Directions:

  1. Preheat oven to 450°. Line a baking sheet with foil.
  2. Place asparagus and mushrooms in prepared pan. Drizzle with olive oil and sprinkle with salt. Lovingly massage your veggies to make sure everybody has a nice coating of oil, then spread them out in a single layer (use two pans if necessary, no crowding!).
  3. Roast veggies in preheated oven until just charred and tender – about 15 minutes.
  4. Remove from the oven, add butter and thyme leaves, toss to coat, pop them back in, and roast for another 5 minutes.
  5. Arrange greens and roasted veggies on a platter and drizzle with a generous splash of balsamic vinegar.

I made this into a couple of meals. First I put together a dinner salad with arugula, roasted veg, and grated Parmesan, paired with baked chicken and rice. Then for breakfast the next day, I made salad eggs (veggies mixed with scrambled eggs – see photo below). You could also serve your roasted veggies over mashed potatoes, or pasta.

Looking for more Easter veggie sides? Try these roasted radishes. This green soup makes a nice, light first course. And one more asparagus option – this quick and easy pesto.

Some notes: You may have noticed in the second photo up above that I used two separate cookie sheets. I wanted to make sure the asparagus and mushrooms were evenly cooked, but not burned. Next time I will cook them in the same pan, as they had similar cooking times, and plenty of room to be happy. The asparagus I bought were pretty big – I like mine pencil sized – so I sliced them lengthwise. I don’t think the size of the stems makes a difference in this recipe (and it added to my prep time) so I left that part out.

Who is this person to try to tell me what to eat??? Well I’m a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. I offer this recipe both to tickle your taste buds, and to bring you over to the dark side (a love of chicken skin and bacon, cooking with healthy fats, eating veggies with every meal, drinking wine when the day calls for it, eating for pleasure, not counting calories, sharing meals with friends and family…) Please see your medical professional for specific dietary advice.

Love this recipe, or my charming personality? Please let me know by shooting me a quick email, or sharing this with your friends.

xoxo

~Anne