Grape Leaf Rolls

This is a Syrian food favorite in our house. They are a little time consuming to make, but they make a lot and are easy to microwave! ~Kristina

Ingredients:

1 (16-ounce) jar grape leaves
Rice Stuffing (see recipe below)

~1lb chicken thighs
Hot Water
Lemon Wedges

Rice Stuffing:

11/2 cup cooked long-grain white rice
1lb. ground beef

1lb. ground lamb
Salt and freshly-ground pepper to taste

Combine meat and rice in a large bowl and add a dash of salt and pepper.

Preparation: Using a slotted spoon, remove the leaves from the water and lay them on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside. Preheat oven to 350 degrees F. Prepare Rice Stuffing.   To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole. Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape.   Fold the stem end of the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick) Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining grape leaves and filling. Layer the bottom of a dutch oven or baking dish with the raw chicken thighs, this gives the rolls some good flavor and help prevent sticking. Arrange the stuffed grape rolls on top of the chicken thighs, seam-side down, packing them close together. Make a new layer as you fill the dutch oven. Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don't cramp the rolls together as they won't cook well - also don't leave too much space between them as they will unravel. When the bottom is completely covered, place any remaining grape leaves or chicken thighs over the top. Fill the dish/pot with 2-3 cups of water and lemon juice from the wedges. Sometimes I also just leave the squeezed lemons in. Weigh the stuffed grapes rolls down with an ovenproof plate turned upside down (one smaller than the circumference of the pan). Cover with a lid. Heat on the stovetop over medium heat, bring the liquid just to a boil; remove baking dish to the oven and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed (there should be little or no trace of water, and only a bit of oil in the pot - some of the leaves may have tiny black specks, or maybe completely black - this is ok). Remove from oven. Once the leaves are cooled down I sprinkle with some salt and eat plain. But I also know some people like a little cucumber sauce so added that here too.  Yogurt-Cucumber Sauce: 1 cup plain yogurt 1/2 cup sour cream 1/3 cup diced cucumber 3/4 teaspoon dried dill weed Source: http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm

Grilled Salmon Tacos with Lime Slaw and Mango Salsa

I love fish tacos and found this recipe online.  It is delicious!!! I included a few pictures.  I have made it twice.  Once with flour tortillas and the other with corn tortillas.  Both are tasty.  The bigger flour tortillas aren't as messy, but the small corn tortillas make it fun.  Also, for my tastes, I omitted the onions and used a green pepper for the salsa.
-Jessie

Grilled Salmon Tacos with Lime Slaw and Mango Salsa

By Alison Needham

Salsa left, slaw right.  

Ingredients

•    1 1/2 pound salmon filet with skin on

•    1 teaspoon chile powder

•    1/4 teaspoon salt

•    1/4 teaspoon sugar

•    1/4 teaspoon cumin

•    8 corn tortillas

•    4 green onions, thinly sliced

For the Slaw

•    1 bag shredded cabbage, or 10 ounces

•    handful chopped cilantro

•    1/2 cup light mayonnaise

•    2 tablespoons freshly squeezed lime juice, from 1-2 limes

•    1 teaspoon sugar

•    pinch salt and chile powder

For the Salsa

•    1 mango, skinned and cut into small pieces

•    1/4 cup diced red onion

•    1/4 cup diced red bell pepper

•    handful chopped cilantro

•    1 teaspoon olive oil

•    1 jalapeno pepper, seeded and minced

•    1 juice lime

•    pinch salt

Directions

1. Pat the salmon dry. Combine the chile powder, sugar, salt and cumin in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.

2. Prepare the slaw. Whisk mayo with lime juice, sugar, salt and chile powder in a large bowl. Add the cabbage, cilantro and onions and toss well to coat with the lime dressing. Cover and refrigerate.

3. Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.

4. Spray the grill with cooking spray and light a medium-hot flame. To test heat on a charcoal or gas grill, hold your hand about 5 inches over the flame. You should only be able to keep it there for 3-4 seconds.

5. Place salmon skin side down on the grill, cover and cook for about 5 minutes, depending on the thickness of the fish (cook fish about 10 minutes per inch of thickness). Flip salmon over, peel off the skin and cook for 3 minutes more, or until the fish flakes easily with a fork. Remove from heat and place it pink flesh up on a plate. (The underside of the skin will be an unattractive gray color).

6. Place the corn tortillas on the grill for a few seconds a side to warm up. Flake fish and divide evenly between the tortillas. Top with lime cilantro slaw and mango salsa. Serve immediately with lime wedges.

Grilled salmon and the start of the taco using the flour tortilla. 

Cabbage Rolls

I got this recipe from The Taste of Home Cookbook: Reader's Digest Edition.

I must apologize for the quality of the pictures, as I really cannot get anything to look appealing on camera. This week I pulled out my cookbook and picked out new recipes that seemed appealing, and could fit into my diet. I never would have pictured myself making this. I did alter the spices a bit I omitted 1/2 teaspoon dill weed from the roll mixture, * denotes spices I added. I liked them, but my husband was not a fan.

Old-Fashioned Cabbage Rolls
Ingredients
Rolls
-1 medium head cabbage (3 pounds)
-1/2 pound lean ground beef
-1/2 pound ground pork
-1 can (15 ounces) tomato sauce, divided (1/2 cup)
-1 small onion, chopped
-1/2 cup uncooked long grain rice
-1 tablespoon dried parsley flakes
-1/2 teaspoon salt
-1/2 teaspoon dried basil*
-1/2 teaspoon lemon pepper*
-1/8 teaspoon cayenne pepper
Sauce
-Remaining tomato sauce
-1 can (14.5 ounces) diced tomatoes, undrained
-1/2 teaspoon sugar
-1/2 teaspoon dried basil*
-1/2 teaspoon crushed red pepper*
-1/2 teaspoon lemon pepper*

1. Cut cabbage around the root, to help separate the leaves. In a large pot or Dutch oven, cook cabbage in boiling water for 2-3 minutes, just until leaves fall off head. Set aside 12 large leaves for rolls. Cut out the thick vein from each of the leaves, forming a "V" shaped cut. Set aside remaining cabbage.

2. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley and seasonings. Place just under 1/4 cup of the mixture on each cabbage leave. Fold in sides. Fold up cut end over filling, then gently pull roll toward you to form a roll with the ends tucked underneath.

3. Slice the remaining cabbage (I only used between 1/2-2/3 of the remaining cabbage), line the previously used Dutch oven (if you have one) or a 9" x 13" rectangular baking dish. Arrange the cabbage rolls seam side down over the sliced cabbage. Combine the ingredients for the sauce; pour over the rolls. Cover and bake at 350* for 1-1/2 hours or until tender and a meat thermometer reads 160*.

Yield: 4-6 servings

Weight Watchers Points Plus: 5 points for 2 rolls, 7 points for 3 rolls

 Leaf after the thick vein was cut out.

Leaf ready to be folded

Fold sides in.

 Rolls ready for the pan.

Ready for the oven.

Cooked and ready to eat. 

Macaroni and Cheese

One of my favorites! :)


Mac and Cheese
Ingredients:
-2 c. Large elbow Macaroni 
-3 tablespoons All Purpose Flour
-1/2 tsp salt
-2 c. shredded cheese
-3 tablespoons butter or margarine
-1 can evaporated nonfat milk
-1 tsp lemon pepper
-set aside 1/2- 3/4 c. shredded cheese 


1. Cook macaroni in boiling water until tender but not too done. Tip #1: I use whatever pasta I have. Sometimes that means I have a few spaghetti noodles in the macaroni. I prefer "Sea shells" myself. This means that you might have to add more/or less pasta depending on how big the pasta is. 
2. In a medium saucepan, on medium heat, melt butter, then blend in flour. Add salt.
3. Slowly stir in evaporated milk until mixture is fluid but thick. Tip#2: I add small amounts of the milk and stir slowly, but well. Making sure not to miss an area, so side to side then up and down. If you don't stir you will have lumps, but really this won't make a huge difference. No one will see the lumps.
4. Add pepper and cheese to sauce. Stir until cheese melts. Tip#3: I use whatever cheese I have at the time. But usually this means a few different types. So last time I made it with 1 c. medium cheddar cheese, 1/2 c. mozzarella cheese, and 1/2 c. sharp cheddar cheese. It adds a little different flavor if you use several different cheeses. 
5. Mix macaroni and sauce together in a 1-1/2 quart baking dish. Top with cheese that was set aside. 
6. Bake at 350 for about 20 minutes, or until cheese is melted and bubbly on top. 

::Pictures::

Step 2: Flour, butter and salt mixture. It is very thick.

Before the oven!

Cooked and ready to eat!

Chicken Chow Mein in the crockpot

Here is another Betty Crocker special that you can make in the crock pot.

Chicken Chow Mein
Prep: 10 min Cook: 8 hr 15 min 4 servings

8 boneless skinless chicken thighs (about 1 1/2 lbs)
1 tablespoon vegetable oil
2 medium carrots, sliced diagonally (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, chopped (1 cup) * I always omit onion since I don't like it.
2 garlic cloves, finely chopped (I put just a teaspoon of minced garlic)
1 can (8 oz) water chestnuts, drained
1 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespooons cold water
1 cup sliced fresh mushrooms (I omitted these)
1 cup snow pea pods
Chow mein noodles if desired

1. Remove fat from the chicken. Cut chicken into 1 inch pieces. In 10 inch skillet, heat oil over medium high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
2. In a 3 1/2 to 6 quart slow cooker, place carrots, celery, onion, garlic, and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
3. Cover and cook on low heat setting 6 to 8 hours.
4. In a small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles or rice.

1 serving: 255 calories.

Eggplant Parmigiana

For my first post, here is the recipe for Eggplant Parmigiana courtesy of Betty Crocker and a few of my changes. Eggplant Parmigiana was inspired by extra eggplant from my father-in-law. It is actually really delicious!

Prep: 1hr 5 min Cook: 10 min Bake: 25 min 6 servings (or 4 if you have a husband who eats a serving and a half at each sitting).
2 cups Italian tomato sauce
2 small unpeeled eggplant (I peeled mine and liked them that way)
1 large egg
2 tablespoons water
2/3 cup dry bread crumbs
1/3 cup Parmesan cheese (I used the stuff from the can, or you can use grated)
1/4 cup olive or vegetable oil
2 cups shredded mozzarella cheese (8 ounces)

1. Make tomato sauce or get your jar of sauce out.
2. Heat oven to 350.
3. Peel eggplant if desired. Cut eggplants into 1/4 inch slices. In shallow dish, mix egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
4. In a skillet, heat oil over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary (I found it sucked up the oil fast).
5. In ungreased 11 x 7 inch glass baking dish, place half o fthe eggplant, overlapping slices slightly. Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Calories: 410 per serving


Enjoy!