YumSugar

Sunday BBQ: Grilled Pork Chops With Sesame Slaw

YumSugar — Sun, 14 Jun 2009 06:00:45 -0700

Healthy yet hearty, quick-cooking but also succulent, pork chops are perfect for a lazy Sunday evening, and fit right into your Summer schedule when grilled and served alongside a crispy, Asian-influenced slaw.

Make fire-roasted pork chops that are tender enough to taste like a million bucks, but won't cost you anything close to that. Look for bone-in pork chops at the store to get added flavor and value. Check out tonight's dinner when you read more.

Grilled Pork Chops With Cabbage and Sesame Slaw
From Real Simple

Ingredients

4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves

Directions

Heat grill to medium-high. Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and 3⁄4 teaspoon salt. Add the cabbage and cilantro and toss to combine. Serve with the pork chops.

Serves 4.

Print recipe with images | without images

Name That Dish!

YumSugar — Thu, 04 Jun 2009 16:15:28 -0700

In many parts of the United States, this raw cabbage salad is a seminal component of Summer food fare. Do you know what it's called?

'Wich of the Week: Honey Baked Ham and Cabbage Reuben

YumSugar — Wed, 22 Apr 2009 16:15:14 -0700

I love celebrating Easter, mainly because it means I get to make sandwiches with the leftover ham. This year, I decided to come up with a new sandwich that satisfies all year round.

I had way too much cabbage, but I didn't want to go to the trouble of cooking it, so I came up with the idea of pressing it raw into a panini. Low and behold, it worked. With Swiss cheese, the result was something like an earthier, crunchier Reuben with honey baked ham standing in for the usual salty-sweet combo of corned beef and Thousand Island dressing. To see how I made it and get the recipe, read more.

When assembling, be sure to put the ham down first, then the pickles; on the first try, I put the pickles directly on the bread, which caused tragic sogginess once it hit the panini maker. This sandwich would also probably work in the oven, but I recommend the panini press in order to thoroughly cook the cabbage.

Honey Baked Ham and Cabbage Reuben
Original recipe

Ingredients

1 cup raw cabbage, cut into strips
4 slices wheat bread
4 teaspoons spicy mustard
6 slices Honey Baked Ham or similar
12 sandwich-size bread and butter pickle slices
1 tablespoon salt
2 slices Swiss cheese

Directions

Prepare the cabbage: place in a colander and salt generously. Place the colander over a bowl and allow the cabbage to "sweat" for at least one hour or as long as overnight. Rinse and pat dry.
Heat a panini press to medium.
To make each sandwich, spread 1 teaspoon of the mustard on one slice of bread and cover with ham. Top with 6 pickle slices, followed by half the cabbage.
Spread mustard on the second slice of bread, lay swiss cheese over cabbage, and place second slice mustard-side down on cheese.
Heat in the panini maker until cabbage is just wilted and cheese is melted, about 5 minutes.
Cut in half and serve immediately.

Makes 2 sandwiches.

Print recipe with images | without images

View 6 Photos ›

Sunday Slow Cooker: Kielbasa Stew

YumSugar — Sun, 15 Mar 2009 06:00:03 -0700

Make the most of the rest of your weekend by playing hooky and celebrating the luck of the Irish rather than laboring over a Sunday meal.

Using cooked pork sausage not only cuts down on your meat prep time, but it also provides a satisfyingly smoky depth to the other elements of the stew, such as carrots, cabbage, and chicken broth.

As an added bonus, the bold spices of the sausage pair really nicely with any full-bodied beer. To see the two-step recipe, read more.

Kielbasa Stew
From Better Homes and Gardens

Ingredients

4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

Directions

In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Serves 4 to 5.

Print recipe with images | without images

Reader Recipe: Stuffed Cabbage Rolls

YumSugar — Tue, 10 Mar 2009 15:00:30 -0700

My girlfriends are always asking for recipe recommendations, but they have pretty high demands. They usually want something that's effortless, delicious, healthy, comforting, and inexpensive all at the same time. Thankfully, with the help of one reader, I know what my next suggestion will be.

According to TeamSugar member mellie_608, it's debatable whether these golumpki are Swedish or Polish, but what can be agreed upon is that these stuffed cabbage rolls - seasoned with tomatoes, lemon, Worcestershire sauce, and a tad of brown sugar for sweetness - are incredibly juicy and tender. To see the recipe, which calls for the use of a slow cooker, read more.

Submitted by TeamSugar member mellie_608

Golumpki - Stuffed Cabbage Rolls
Fix it and Forget it - Feasting with your Slow Cooker
Page 122, "Swedish Cabbage Rolls"

This is a version you make in the slow cooker. They don't look pretty, but they are yummy! Many cultures have their version of these. I call them by the Polish version to stay true to my fiance's heritage. This particular recipe actually calls them Swedish and the preparation uses browned meat instead of raw. I've done both and used this version today to save myself some cooking time.

Ingredients

12 large cabbage leaves
1 egg, beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef, browned and drained
1 cup cooked rice
8-oz. can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce

Directions
Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain.

Combine egg, milk, onions, salt, pepper, beef and rice. Place about 1/4 cup mixture into the center of each leaf. Fold in the sides and roll ends over the meat. Place in slow cooker.

Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over the cabbage rolls.

*If you like more sauce I would recommend doubling the sauce, which is what I did this time and it turned out great.

Cover. Cook on low 6-8 hours.

Serves 6.

Print recipe with images | without images

All the News That's Fit to Eat - Feb. 25, 2009

YumSugar — Wed, 25 Feb 2009 12:50:47 -0800

Even pizza delivery chains are proclaiming this year to be the worst they've ever seen. - Wall Street Journal
The rib-sticking recipe for this Latvian cabbage pie has traveled around the world. - Boston Globe
Harold McGee answers the question: How much water do you need when cooking pasta? - New York Times
Chef Jeremy Fox of Ubuntu in Napa, CA, is paving the way for vegetarian cuisine. - Washington Post
In a taste test of canned tomatoes, find out which variety came out on top (not San Marzano!). - San Francisco Chronicle
Learn the secrets to making sensationally crunchy vegetable chips at home. - Chicago Tribune
Now that slow cookers have gotten a makeover, they've become instrumental in a new movement. - Los Angeles Times

Source

Fast & Easy Dinner: Breaded Pork With Cabbage and Kale

partysugar — Tue, 09 Dec 2008 06:45:45 -0800

This delicious, effortless meal is made with a surprise ingredient: cornbread stuffing mix. Pounded slices of pork are coated with the crunchy, flavorful mix before being pan-fried in oil.

Sautéed kale and red cabbage is a colorful, healthy side. Balsamic vinegar adds a tangy punch to the wilted veggies.

To make this tonight, read more.

Breaded Pork With Cabbage and Kale
From Better Homes and Gardens

Ingredients

1-1/4 lb. center cut pork loin, cut in 4 slices
2 cups corn bread stuffing mix, crushed
2 Tbsp. olive oil
2 cups sliced red cabbage
6 cups coarsely chopped kale
1/3 cup balsamic vinegar
Salt and black pepper

Directions

Preheat oven to 250 degrees F.
Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven.
Repeat with remaining oil and pork.
Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender.
Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 -0700

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe, read more.

Beef and Cabbage Wraps
From Better Homes and Gardens magazine

Ingredients

8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen or fresh whole corn kernels
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through.
To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Makes 4 wraps.

Print recipe with images | without images

8 Prosperous Chinese Courses

YumSugar — Fri, 08 Aug 2008 05:30:45 -0700

In Mandarin, the number eight, or "ba," sounds similar to the word that means "prosper" or "wealth"; therefore, eight is considered lucky in Chinese culture. Today being 08.08.08 is an incredibly fortuitous day that has me in the mood for Chinese food. Since this Asian civilization has existed for thousands of years, its people are highly attuned to texture, flavor, color, and aroma. Here, I've included a medley of dishes with flavors that are inspired by the various regions of China.

View Slideshow ›

Would You Eat This Cupcake?

YumSugar — Thu, 06 Mar 2008 10:43:31 -0800

Over at Cupcake Project, Stef has surprised us all with a Corned Beef and Cabbage Cupcake. The cupcakes actually have corned beef in them and the frosting is actually a malt vinegar-cabbage frosting. I think it sounds a tiny bit revolting, but I would love to sink my teeth into one and see for myself. How about you? Would you eat this cupcake?

Source