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Archive for November 8th, 2011

Couscous Pilaf

I guess I’m lucky in that about 17 years ago my mother decided to get healthy and see a nutritionalist.  I was an adult (oh nothing) when she started experimenting with tabouleh, couscous and all things healthy.  Even though I lived in Vancouver and she in Northern BC, I was hooked on grains then and I still am.  There are so many ways to cook grains these days you are bound to find something you like….you just have to experiment a little! Husband likes this dish so it’s a keeper.

Adapted from Canadian Living

Couscous Pilaf
1 tbsp oil
1/2 onion, minced
1 large carrot, diced
1/2 tsp basil
1 cup couscous
1 1/2 cups chicken stock
salt and pepper to taste
1 half a lemon

In pan heat oil over medium heat. Add your onion and carrot. Stir occasionally until onion is cooked (soft). Add in your basil and cook for an extra minute.

Add your stock, salt & pepper and bring to a boil. Stir in couscous, cover pot and remove from heat. Let stand for 5 minutes until all liquid is absorbed. Add lemon juice and fluff.

It’s really that easy. You can also add peas when you add your stock. Fresh parsley when serving brightens the dish. It’s yummy!

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Live Polar Bear Cam

As I evolve the recipe blog it may become something more than just recipes. As is this post. A Live Polar Bear Cam in Churchill, Manitoba, Canada. It’s just lovely watching these majestic beauties who are on the endangered species list. Enjoy.

Live Polar Bear Cam

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I come from a good mix of Ukranian, German and Romanian decent. As such I grew up eating Holubtsi (cabbage rolls), Borscht, Sauer Kraut (fermenting somewhere in the house) and Pierogi. There were all kinds of German baking and pasteries that came our way regularly as well. And so yum.

While I prefer to buy my Sauer Kraut because I only have time to make wine, (not sauer kraut!) I do make certain items from scratch. Cabbage rolls are one of them. Easy to prepare and delicious to eat. Even easier is when they are done in your crockpot. My mother would make them with tomato juice, nothing else and bake them in an oven. I prefer tomato sauce and I love my crockpot! If you’ve never rolled a cabbage roll before – give it a try! You will find it easier than you think.

Adapted from Mable Hoffman’s Crockery Cookery

Cabbage Rolls

Small head cabbage
1 egg, slightly beaten
1/4 cup milk
1/4 – 1/2 cup finely minced onion
1 lb ground beef (lean works)
1/3 cup uncooked basmati rice
23oz (680ml) tomato sauce
2 tbsp brown sugar
2 tbsp lemon juice
2 tsp worcestershire sauce
Salt & Pepper to taste (1 tsp each)

Here we go…
Immerse cabbage leaves in a large pot of boiling water and cook about 3 minutes or until limp. Drain leaves and set aside.

In bowl combine egg, milk, onion, beef, rice, salt and pepper.

Depending on the size of your cabbage leaf, place 2-3 tbsp meat filling in middle of leaf. You do not want to much that it over flows or too less that it is not enough to fill the cabbage leaf. Tuck in sides and roll ends over meat mixture. Set aside. Continue on until you have used all your meat filling. You may have leftover cabbage leaves.

In bowl mix together tomato sauce, brown sugar, lemon juice and worcestershire sauce. Spoon a little on the bottom of your slow cooker. Place your cabbage rolls into the crockpot covering the bottom first and then layering as necessary. Pour the sauce over the cabbage rolls, cover and cook on low 6-7 hours.

Sometimes I add in even more tomato sauce since we enjoy alot of sauce with our cabbage rolls. These freeze well and make approx. 12 cabbage rolls.

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