Lots of meals, but so little time. Also have something new to report.

I got a little back logged in posting.  So this will be a BIG post to get caught up.  I also have a big change in my diet.  More to come on that.

I have fourteen recipes to cover, so I be working on getting them posted, but it will be in two parts. Part 1 will be Stuffed Cabbage Rolls, Tortilla-Black Bean Casserole, Spaghetti Pie, Smoked Pork Chops with Maple Glaze, Red Wine Marinated Steak and Szechwan Beef Stir-Fry.

I really like stuffed cabbage, however, Mark does not.  So I limit the times that I use cabbage.  But I do make him try it...more then he would like of course.

 Stuffed Cabbage Rolls from Better Homes & Gardens Cookbook
8 cabbage leaves
3/4 lbs ground beef, pork, lamb, sausage, or turkey
1/3 cup chopped onion
7 1/2 oz can diced tomatoes
1/2 cup water
1/3 cup long grain rice
1/2 tsp dill or thyme
1/4 tsp pepper
1/4 cup shredded Swiss cheese
15 oz tomato sauce
1 tsp sugar
1/2 dill or thyme
3/4 cup shredded Swiss cheese


This was kind of hard for me, but pull off 8 good cabbage leaves
 Then boil for about 3 minutes or until limp.

 For the filling, cook meat and onion till meat is brown and onions are tender.







 Add undrained tomatos, water, rice,  1/2 tsp of dill or thyme and pepper.






 Bring to a boil and simmer for 15-18 minutes.  Or until the rice is tender.  Stir in 1/4 cup of Swiss.

For the sauce, mix tomato sauce, sugar, and remaining dill or thyme. Pour half into the bottom of baking dish.  

Place about 1/3 cup of filling into each cabbage leaf.  Fold edged into make a roll.  Place folded side down in pan.

 Cover with remaining sauce and bake at 350 for 25-30 minutes.

Sprinkle remaining cheese and let sit for 2 minutes.

 And it was very good.




The Tortilla-Black Bean Casserole was very good.  Not to mention it is meatless.

2 cups onions, chopped
1 1/2 cups green peppers, chopped
14 1/2 oz can diced tomatoes
3/4 cup picante sauce
2 tsp cumin
2 cloves garlic
2 15oz cans black beans
12 6inch corn tortillas

2 cups shredded cheese, your choice
2 cups shredded lettuce
sliced green onion
1/2 cup sour cream

 In a large skillet, cook onion, green peppers, undrained tomatoes, picante sauce, cumin and garlic.  Bring to boil and reduce heat.  Simmer for 10 minuets uncovered.  Add beans.

 Spread 1/3 of  bean mixture on bottom of pan, top with 6 tortillas, overlapping.  Add 1 cup of cheese
Spread 1/3 of bean mixture over cheese layer and overlap tortillas and top with remaining bean mixture.  Bake for 30-35 minutes at 350.  Top with remaining cheese and let stand 10 minutes..


I then served a portion into a bowl and topped with lettuce and a spoon of sour cream.  I recommend the sour cream to give it a little creamy taste and without it, the meal is a little dry.  Salsa would also be good on this if you don't like or use sour cream.

 I like to not add this over the whole completed dish, since the lettuce sucks when you reheat it.  This way you can add as little or as much as you like and reheating it is just as good.

Spaghetti Pie

I've never been a huge spaghetti pie fan, but I figured I'd try this one.  It wasn't bad.  Next time I think I will tweak it a little and give it more flavors. I think I would like it if it had more robust flavors than normal pasta.  For me, a baked pasta is easier and tastes the same.  But here it is.

4 oz dried spaghetti
1 tbs butter
1 beaten egg
1/4 cup Parmesan cheese
8 oz ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic
1/2 tsp fennel seed, crushed
                                                      8oz can tomato sauce
                                                      1 tsp oregano
                                                      1 cup cottage cheese
                                                      1/2 cup shredded mozzarella cheese

Cook spaghetti according to package, drain and return to pan.  Melt butter into pasta till melted.  Stir in egg and Parmesan cheese.

While pasta is cooking, cook meat, onion, green pepper, garlic, fennel until meat is browned and onions are tender.  Drain fat. Stir in tomato sauce and oregano.  Heat though.

  

Place spaghetti mixture into 9x9 greased pan to form crust and covering the bottom of pan.  Top with cottage cheese, spreading it to cover spaghetti.  Top with meat mixture. Sprinkle mozzarella cheese on top.  Bake at 350 for 20-25 minutes.

I think adding some extra spices would be good.  Basil and rosemary are a couple and a hint of nutmeg next time.  I would also use some red bell peppers to give it some color.  

Smoked Pork Chops with Maple Glaze

This is simple.  4 pork chops cooked in oil. Cook 8-10 minutes or until hot, turning once.  Keep warm.

Meanwhile, prepare the glaze.  In a small pan, combine 1/4 cup apple juice, 1/4 cup syrup, 1 tsp cornstarch, 1/4 tsp sage and dash of pepper.  Cook on medium heat until thickened and bubbly.  Cook 2 minutes longer and then add pecans.

Spoon over the pork chops. Enjoy!  I really liked them.  

Red Wine Marinated Steak

2 T-bone steaks
1/2 cup dry red wine
1/3 cup chopped onion
2 tbs olive oil
1 1/2 tsp thyme, rosemary or marjoram(or like me, a combo of all three)
1/4 tsp salt
1/4 tsp pepper
1 clove garlic(or a few cause you can never have enough garlic)

Place all into a plastic bag and let marinate for at least 30 minutes or over night.

I used my grill pan, or you could grill outside.  I heated the pan up  and sprayed with a little oil.

Grill until your desired redness.  I prefer medium, about 12-15 minutes.  These were some large steaks, so I cut them and made 4 servings.

Szechwan Beef Stir-Fry

There are a lot of ingredients in this one, but it is well worth it.  It's like take out, only a lot less expensive.  

3/4 lbs boneless beef sirloin or top round steak,
3 tbs dry sherry
3 tbs soy sauce
2 tbs water
2 tbs hoisin sauce
2 tsp cornstarch
1 tsp sugar
1/2 tsp crushed red pepper
                                                      1/4 tsp black pepper
                                                      2 cloves minced garlic (or 5)
                                                      2 medium carrots, chopped
                                                      8.5oz baby corn, drained
                                                      1 red pepper, diced
                                                      2 cups rice

Mix sherry, soy sauce, water, hoisin, cornstarch, sugar, red peppers flakes, black pepper and garlic. Also 2 tsp ginger for extra flavor.

 Cut steak into bite sized strips

Saute the red pepper, carrots and baby corn. until tender.  Set aside. Cook steak until done. set aside

stir in the sauce and cook until thickened and bubbly. Stir in veggies and beef.  Cook for about 1-2 minutes

Serve over rice. And I will be making this again.  This would also be good with any type of meat or tofu even.

And now for the big change...To Be Continued!  HA HA HA.  You will have to wait for till Part 2 comes out.