Stovetop Cabbage Casserole

Recently I spent part of a Friday off of work at Miller Farms in Platteville, CO (just 30 minutes north of Denver).  For $20 a person they let you pick a few bags of veggies straight from the ground! After my vegetable picking fun, I had to find some new recipes for all the food I had at home.  

Yes, I got all these veggies for $20! 

Diary of a Recipe Collector had a great recipe for a one-pot cabbage casserole. I'm not normally a fan of cabbage but this recipe is amazing!

What you need:

1 lb. ground beef
Salt and pepper or creole seasoning
1/2 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 8 oz. can tomato sauce
2 cups of water 
1 cup shredded cheese 



Directions:
Brown the ground beef and onions in a pan. Once the onions are clear, add the rice, cabbage, tomato sauce and 2 cups of water. Stir everything together and let it come to a boil. 

Then reduce the heat to medium low, cover, and simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. If you lift the lid before the 20 minutes to check the rice it may not cook all the way.  

Once cooked, top with cheese and cover with lid to melt a few minutes.

Curry & Coconut Butternut Squash Soup

This is the perfect recipe for a cold fall day. Like today. The first day it's been around 60 degrees in Denver.  It's finally feeling like sweater and boot season!  Although, they say it will be almost 80 again later this week.  

I've never actually made a soup before but it was surprisingly easy. 

What you need:
1 medium butternut squash, split in half with the seeds removed
2 tablespoons olive oil
1 teaspoon salt
1 cup chopped carrot
1 cup chopped onion
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon salt
1 (14 oz) coconut milk
3 cups chicken or vegetable stock

Preheat your oven to 350 degrees. Cut the butternut squash in half lengthwise and remove the seeds with a spoon.  Drizzle 1 tablespoon of olive oil and sprinkle one teaspoon of salt on the halves of the butternut squash. Place them cut side down on a cookie sheet and roast for 30-45 minutes. 

After the squash is done let it cool while you saute 1 tablespoon olive oil, 1 teaspoon salt, carrots, and onions to a soup pot. Then add the coconut milk, vegetable stock, curry, garam masala, cumin. Next add the butternut squash. 

Having never made soup with a butternut squash before I looked this part up. Yes, you can just cube the squash and add it with the skin to the soup.  If you prefer you can use a vegetable peeler or knife to cut around the skin. 

Bring the pot to a boil then let it simmer for about 15 - 20 minutes. While you're waiting, occasionally mash the squash with a wooden spoon.  This is when the soup smells absolutely delicious! After the 15 minutes use a blender to smooth the soup.  

Braised Chicken

I found this jar of Chicken Fricassee Braising Base in my parent's kitchen cabinet and decided I should use it to make dinner for the family. It was about $12 from Williams-Sonoma. 

Directions were easy and it could be used to cook in a crock pot or in a dutch oven.  

Just brown chicken in a skillet or in the dutch oven, add the sauce and cook in the oven for 50 minutes. Then add asparagus and peas for ten more minutes. 

An easy recipe for week night dinners, and Williams-Sonoma has braising bases in a variety of flavors. This will definitely become a pantry staple for easy chicken dinners. 

Southwest Chicken Sandwich

This recipe came to me when I was trying to figure out how to use leftovers and what little was in the fridge. It actually turned out very well and will be one a recipe I use again.

What you need:

Cooked shredded chicken
Sliced green peppers
Green Chile sauce
Whatever bread is in the fridge, or tortillas to make a wrap- I had ciabatta bread
Pepper Jack cheese slices


Directions:

Preheat oven to 350 degrees.

While oven is preheating. Cook and shred the chicken in a skillet, add green peppers and green chile for flavor. Place the bread on a cookie sheet. On the bread spread salsa or green chile. Place chicken and green peppers on top. Cover with pepper jack cheese. Place the top of the bread on top and bake 8-10 minutes, or until the bread is lightly toasted. If you want add sour cream after baking.