I can go on and on about stuffed cabbage! This Jewish comfort food is gluten-free, nutritious, great for entertaining and kid friendly (see tip below). It can be served with rice, roasted potatoes or broth.
- Stuffed cabbage (I use this recipe)
- Beef bones (save from making sauce from above recipe)
- 1 cup cooked rice
- Some reserved tomato sauce
- Three large carrots
- 2-3 cups water
Reserve the beef bones and about 1/4 cup sauce from linked recipe above. Put into pot with about 2 cups water and carrots. Simmer about one hour and cut carrots into chunks. Serve stuffed cabbage in this broth with rice and carrots.
For kids: Serve only the beef, rice and carrots
Savory and medicinal.
- One sliced onion
- Clove of garlic, peeled
- Slice of lemon
- Sprig of rosemary (if available)
Combine all ingredients and bring to a boil. Simmer for 10-20 minutes, strain and serve in mug.
Beets are hearty, full of flavor and simple to cook. They can make a salad a meal and are great on their own with a little salt.
- Preheat oven to 450
- Spray pan or swish around olive oil to grease
- Add @ 1/2 cup water
- Cut beets in half/remove stems and add to roasting pan skin side up
- Salt beets (optional)
- Cover pan in foil
- Cook @ 40 minutes depending on number of beets. You should be able to easily run fork through
- Allow to cool, peel off skin and chop
Notes: Beet greens are wonderful in smoothies with frozen strawberries
Surprisingly tasty and great for a mini-cleanse.
- 3 Kale leaves shredded, stems removed
- Ginger chunk, skin removed
- 1/2 banana
- 1/4 cup frozen mango
- 1 cup rice milk
- 3/4 ice cubes
Put all ingredients in blender and puree until smooth.
Tips: You can either chop ginger or run it through a garlic press. You may need to add some water to thin it out to desired consistency.
Ready to get herbed up? Then by all means keep reading!
- Three 6 oz. salmon fillets (should serve two adults/two children)
- 2 sprigs rosemary
- Olive oil
- 3/4 cloves crushed garlic
- Salad greens
- Chopped red bell pepper
- 10 mint leaves
Brush pan with olive oil and pre-heat on low 3-5 minutes. Salt fish generously. Place fish in pan skin side up. Cook uncovered @ 10 minutes.
While fish is cooking make the following mixture:
- 1 rosemary sprig leaves chopped (discard stem)
- Crushed garlic
- 3 tablespoons olive oil
This should cover two fillets (I put butter on my daughters).
Brush on fish. I put the other sprig of rosemary on to be fancy and for the essential oils that may drip out (go know).
Cook another 10 minutes. While this cooks prepare salad (greens, mint leaves and bell peppers). Check the inside of the fish to see if it’s done. It should be flaky. If it is not done -turn off heat and cover with foil until cooked through. Serve with salad.
…Or you can call this Dinner L’Orange. You will be doing your small part in eating the rainbow. Great with salad etc.
- One sweet potato
- Olive oil
Preheat oven to 350.
Grease up pan with olive oil. Peel and cut sweet potato into strips. Add to pan and sprinkle with a few pats of butter. Brush on olive oil and sprinkle with salt.
Roast for @ 25 minutes flip once while cooking. Serve with carrots.
This is a quick, healthy and very filling breakfast.
- 1 cup water
- 1/2 cup gluten-free oats
- Pinch salt
- 1/2 sliced bananas
- Handful of walnuts
- Sprinkle of cinnamon
- Splash of rice milk
Bring water and salt to boil. Add oats and lower to simmer. Stir while cooking (not obsessively). Cook @ 5-10 minutes. When it’s at consistency you like cover for a minute to let it thicken. Pour into bowl and cover with the remaining ingredients.