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

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. 

Risotto

My mom and Grandma used to make risotto (they probably still do) every once in a while. The best is when you use saffron, but saffron is the most expensive spice in the world, I believe, so Betty Crocker has a recipe without it and it is still delicious.

Risotto

Cooks for about 25-30 minutes total

-1 tablespoon butter

-2 tablespoons olive oil
-1 small onion sliced (I always omit this)
-1 tablespoon parsley (I use dried, but fresh is ok too)
-1 cup uncooked rice (I use brown rice)
-1/2 cup dry white wine or chicken broth (dry is best, like chardonnay or vionier, but any white wine will work, as I've even used Riesling, it just changes the flavor)
-2-3 cups chicken broth (2 cups in a can, so I sometimes add some extra wine instead of that 3rd cup of chicken broth so I don't have a leftover cup of broth)
-1/2 cup grated or shredded Parmesan cheese
-1/4 teaspoon pepper

Optional: (one or more of the following)
-1 cup of cooked peas
-1 cup cooked carrots
-1 cup cooked corn

1. In a large saucepan, heat butter and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed. (I don't always stir constantly, it cooks faster if you do, but if you are preparing other things, not stirring just makes it take longer).

4. Reduce heat to medium (or keep it at medium high if you want it to cook faster). Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another cup of broth. Stir in remaining 1 cup broth or the extra half cup of wine. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. There will be a small amount of liquid left, but it will be mostly creamy. If it dries out, you've cooked it too long.

5. Stir in cheese and pepper and any cooked vegetables you want to add.

Risotto can be eaten just with the vegetables added to it, or you can cook up a kielbasa in slices and serve with the risotto. I use turkey kielbasa or bratwursts.

Some of my pictures won't upload, so two pictures is all I can do right now. :)