easy prep

Unstuffed Cabbage


This is one of the easiest dinner recipes we have. Granted, this isn’t the most awesome tasting recipe on the blog, but it’s good enough to eat again.

Ingredients

  • 1 lb. ground turkey
  • 2 cloves garlic, minced
  • 1 medium onion, diced (we use half an onion)
  • 1/2 head cabbage, chopped
  • 1 can tomato sauce
  • 1/2 C. chicken broth, unsalted
  • 2 15-oz. cans diced tomatoes
  • 1 Tbsp. Worcestershire sauce
  • Tabasco, to taste
  • Salt and pepper to taste

Instructions

  1. Brown the ground turkey, onion, and garlic
  2. Drain
  3. Add the rest of the ingredients. Simmer, covered for 30 minutes. Until cabbage is tender.

Vegetable Gumbo


  • 2 tablespoons peanut oil
  • 1 small yellow or white onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 medium celery stalks, chopped
  • 1 tablespoon Creole seasoning blend
  • 2 (14-ounce) cans low-sodium diced tomatoes
  • 1 (15-ounce) can kidney beans, rinsed, drained
  • 1 (8-ounce) pkg frozen sliced okra
  • 1/2 can (or 1 cup) low-sodium vegetable broth
  • 1/2 cup long-grain brown rice like Basmati or Texmati
  • 2 teaspoons gumbo filé powder
  1. Chop the onion, 2 bell peppers, and 2 celery stalks.
  2. Get a large pot, add 2 tablespoons peanut oil, and place over medium heat.
  3. Add the chopped veggies from step 1.  Cook for 4 minutes or until softened.
  4. Stir in 1 tablespoon of Creole seasoning.
  5. Rinse the kidney beans.
  6. Stir in 2 cans diced tomatoes, 1 can kidney beans, 8-ounce pkg of frozen okra, 1/2 can vegetable broth, and 1/2 cup rice.
  7. Bring to a full simmer stirring occasionally.
  8. Cover and reduce the heat to low.  Simmer for 45 minutes or until rice is fluffy.
  9. Stir in the 2 teaspoons of gumbo filé powder.
  10. Dish it out!  Eat with crackers or maybe cornbread(?)

This recipe was found in the Green Smoothies for Life book:

Notes:  We have mistakenly used 1 can (or 2 cups) of vegetable broth each time we made it.  So far it’s been ok.  Usually we can only get a medium onion and use about 3/4 of the medium onion.

 

Chicken Long Rice


  • 2 1/4 lb chicken thighs
  • 3 quarts water
  • 1 tablespoon salt
  • 1 tablespoon minced fresh ginger
  • 1/2 – 1 large onion finely chopped
  • 5 chicken bouillon cubes
  • 8 oz. long rice
  • 1/2 cup chopped green onions

Serves 6 – 8.

Place the chicken, 2 quarts of water, salt and ginger into a large pot and bring to a boil. Lower heat and skim. Simmer for 40 – 50 minutes.

Remove the chicken from heat and shred using a fork. set aside.

Add bouillon cubes, onion, and remaining 1 quart of water to the pot and bring to boil. Add long rice and lower heat and cook, covered, for 5 minutes.

Turn off the heat and let stand for 20 minutes.

Cut the long rice with kitchen shears so it’s easier to eat. Add chicken back to the pot, sprinkle with green onions and pepper and enjoy.

This recipe is from What Hawaii Likes to Eat