Fried Cabbage and Onion Patties

I Love any Recipe made with Cabbage and I have Several on the Blog. 

This is a Great Side Dish.

Here's what you'll need:

A Saucepan, a Sieve, a Mixing Bowl and a Skillet. 

Ingredients:

A Small to Medium Cabbage, Chopped into Small to Medium Pieces.

2 Onions, Diced.

Olive Oil 

3 Eggs

4 Green Onions. (Only the Green Part), Sliced.

1 TBS Salt

1 TBS Pepper

1 TBS Paprika

4 TBS All Purpose Flour

Instructions:

In a Saucepan:

Chopped Spinach

Cover with Boiling Water.

Continue Boiling on  Medium High Heat for 10 Minutes, until the Cabbage is Tender.

Remove from Heat and Carefully Drain Well in a Sieve.

Set Aside to Cool.

In A Skillet on Medium High Heat:

1 TBS Olive Oil until Hot.

Add:

Onion.

Sauté until it just begins Turn Golden Brown.

In a Mixing Bowl:

Cabbage

Onion

Mix to Combine Well.

Add:

Eggs

Green Onion

Salt

Pepper

Paprika

Flour

Mix to Combine Well and Create a Batter.

In A Skillet on Medium High Heat:

3 TBS Olive Oil until Hot.

Drop Spoonsfull of the Batter into the Skillet and Gently Press to Create a Patty. 

See Photo Above!

Fry 5 - 7 Minutes on 1 Side, until Golden Brown.

Turn them Over and Continue to Fry  them a Few Minutes More.

Remove them to a Serving Platter and Repeat with Remaining Batter.

Enjoy!

Peace in the Kitchen

Sweet Potato and Spinach Casserole

 Another Great Holiday Recipe.

Here's what you'll need:

Preheat the oven to 375 Degrees.

A  9" X 13" Casserole Dish Brushed with 2 TBS Olive Oil.

Aluminum Foil.

Ingredients:

3 Large Sweet Potatoes, Peeled and Thinly Sliced. I use a Mandolin to Slice them.

1/2 tsp Garlic Powder.

1/2 tsp Smoked Paprika.

1/2 tsp Italian Seasoning.

Salt and Pepper to Taste.

Filling Ingredients:

4 C Chopped Fresh Spinach.

1 Large Onion, Diced.

3 Cloves of Garlic, Minced. I use 3 tsp of a Jar of Minced Garlic.

1 TBS Olive Oil.

1/2 C Cream Cheese.

1/2 C Ricotta Cheese.

1/2 C Grated Parmesan Cheese.

1/2 tsp Italian Seasoning.

1/4 tsp Nutmeg.

Salt and Peppet to Taste.

Topping Ingredients:

1 C Shredded Mozzarella Cheese.

1/4 C Grated Parmesan Cheese.

2 TBS Breadcrumbs.

1 TBS Chopped Fresh Parsley.

Directions:

Overlap 1/2 of the Sweet Potato Slices in the Casserole Dish.

In a Skillet on Medium High Heat Prepare the Filling:

1 TBS Olive Oil, until Hot.

Add:

Onion and Cook 2-3 Minutes.

Add:

Garlic for 30 Seconds.

Mix Well.

Add: Spinach for 2-3 Minutes.

Mix Well.

Remove from Heat and Stir in:

Cream Cheese.

Ricotta Cheese.

Parmesan Cheese.

Italian Seasoning.

Nutmeg.

Salt and Pepper to Taste.

Spoon the Spinach Mixture Evenly on Top of the Sweet Potato Slices.

Add the Remaining Sweet Potato Slices on Top of the Spinach Mixture.

Cover With Foil.

Bake 30 Minutes.

Remove Foil.

Sprinkle the Top Evenly with the Topping Ingredients:

Mozzarella Cheese.

Parmesan Cheese.

Breadcrumbs.

Bake Uncovered 15 - 20 Minutes.

Remove to a Cooling Rack for 10 Minutes and Garnish with Parsley.

Enjoy!

Peace in the Kitchen!

Pumpkin Sugar Cookies

 These are the Perfect Thanksgiving Cookie.

Here's what you'll need:

2 Sheet Pans Lined with Parchment Paper.

Preheat the oven to 350 Degrees.

A Stand Mixer.

A Cookie Scoop, (About 2 TBS)

Cookie Ingredients:

2 1/2 C All Purpose Flour.

1 1/2 tsp Pumpkin Pie Spice.  You can purchase it or make your own with my recipe at the end of this Post.

1 tsp Baking Powder.

1/2 tsp Kosher Salt.

1 1/4 C Granulated Sugar.

1 1/2 Sticks of Butter, Softened.

1/2 C Pure Pumpkin Purée.

1 Large Egg.

1 1/2 tsp Vanilla Extract.

OPTIONAL: White Sparkling Sugar. (See Photo Below)

Icing Ingredients:

2 1/2 C Powdered Sugar (Confectioners Sugar).

2 TBS Pure Pumpkin Purée.

1/4 tsp Pumpkin Pie Spice.

2 TBS Water.

Instructions for the Cookies:

In a Medium Mixing Bowl, Whisk together Flour, Pumpkin Pie Spice, Baking Soda, Salt.

Mix Well and Set Aside.

In the Stand Mixer, with a Paddle Attachment:

Beat together, Granulated Sugar and Butter on Medium Speed until Light and Fluffy (about 3 Minutes).

Beat in the Pumpkin Purée, Egg, Vanilla until Well Combined (about 1 Minute).

Add: Flour and Beat on Low Speed just until Incorporated.

Cover and Refrigerate the Dough for at Least 2 Hours or up to 2 Days.

Scoop the Dough into Balls about 2 TBS each and place them on the Sheet Pans 2" Apart.

Bake them 11 - 12 Minutes until Lightly Browned around the Edges.

Remove the Pan ad allow the Cookies to Cool on the Pan for 3 Minutes.

They will Collapse as they Cool. 

Transfer them to a Rack to Cool Completely for 30 Minutes.

Icing Instructions:

In a Medium Mixing Bowl, Whisk:

Powdered Sugar.

Pumpkin Purée.

Pumpkin Pie Spice.

Water.

Whisk until well Combined.

Spoon about 1 tsp onto each Cookie and Spread evenly to Cover the Top.

OPTIONAL: Sprinkle the Tops with White Sparkling Sugar.

Allow them to sit for 45 Minutes so the Icing can Harden.

Pumpkin Pie Spice:

In a small Bowl:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Nutmeg

1 TBS Ground Cloves

Mix well and Store in a Jar.

Enjoy!

Peace in the Kitchen!

Cheesy Zucchini and Yellow Squash Casserole

 Another Great Side Dish for the Holidays.

Here's what you'll need:

A  9" X 13" Casserole Dish Brushed Well with Olive Oil or Vegetable Oil.

Preheat the oven to 350 Degrees.

2 Medium Zucchini, Unpeeled and Sliced.

2 Medium Yellow Squash,  Unpeeled and Sliced.

4 TBS Chopped Fresh Basil.

2 TBS Thinly Sliced Green Onions.

1/2 tsp Dried Thyme.

3/4 tsp Garlic Powder.

1 C Shredded Mozzarella Cheese.

1 C Shredded Parmesan Cheese.

Salt and Pepper to Taste.

In a Mixing Bowl:

Zucchini

Yellow Squash

Green Onion.

Basil, Thyme, Garlic Powder.

1/2 C Mozzarella Cheese.

1/2 C Parmesan Cheese.

Salt and Pepper to Taste.

Mix Well.

Spoon into the Baking Dish.

Bake Uncovered 25-30 Minutes.

Remove from the Oven and Sprinkle with Remaining 1/2 Cup of Mozzarella Cheese.

Sprinkle with  Remaining 1/2 C of Parmesan Cheese.

Return to the Oven for 10  - 15 Minutes, Until the Cheese is Melted.

Remove from the Oven  to a Cooling Rack for 10 Minutes.

Enjoy!

Peace in the Kitchen!

Irish Buttered Cabbage

 This is a simple and delicious Recipe. It's a great Side Dish for Thanksgiving. 

I have other great Cabbage Recipes but this may very well be my favorite.

Here's what you'll need:

1 Small  Head Of Cabbage

4 1/4 Cups of Vegetable Stock, ( I use Better Than Bouillon) They also make a Vegetarian No Chicken Plant Based Bouillon, that I have used.

Salt. 

Black Pepper.

4 TBS. Butter.

Remove any Outer Brown Leaves from the Cabbage.

Cut the Cabbage Into Quarters and remove the Thick Core.

Roughly Chop the Cabbage. (Refer to the above Photo to get an idea of the Size of the Pieces.) Add it to a Sieve in Batches and Rinse with Cold Water.

In a Large Saucepan:

Vegetable Stock

Cabbage

Make sure it's all Submerged in the Stock.

Bring it to a Boil.

Reduce to a Simmer and continue Cooking for 15 - 20 Minutes.

Drain the Cabbage in a Collander and add it back to the Saucepan on LOW HEAT to Drain off any Excess Liquid.

Add:

Butter and Toss until Completely Melted and Stir to Combine Well.

Transfer to a Serving Dish.

Season it well with Salt to Taste and Plenty of Black Pepper to Taste.

Stir to combine Well.

Enjoy! 

Peace in the Kitchen!

Banana, Peanut Butter and Rolled Oats Cookies

 These are an Easy and Delicious Cookie. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Sheet Pan Lined with Parchment Paper.

2 Ripe Bananas,

1 C Cream Peanut Butter.

1/2 C Rolled Oats.

In a Mixing Bowl:

Mash the Bananas.

Add:

Peanut Butter and Mix Well.

Fold in the Rolled Oats.

Drop Large Balls of the Dough onto the Sheet Pan.

Shape into Thick Cookies with a Fork. Gently create a Criss Cross Pattern  on top, with the Fork. 

Bake 10 - 12 Minutes, or until Golden Brown.

Remove the Pan to a Cooling Rack to Cool Completely so they can Set Well.

Enjoy!

Peace in the Kitchen!

Vegetable Casserole / Broccoli and Cauliflower

 Here's another favorite Casserole.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

 A 9 X 13 Casserole Dish.

1 Medium Head of Broccoli, cut into Florets.

1 Small Head of Cauliflower, cut into Florets.

1 TBS Olive Oil.

1 Onion, Diced.

1 Red Bell Pepper, Diced.

Baking Mixture Ingredients:. 

3 Eggs, Beaten.

5 TBS Olive Oil.

1 1/3 C  of Milk, Your Choice.

3/4 C Flour, Your Choice.

3/4 C Grated Parmesan Cheese.

1 tsp ea: Paprika and Garlic Powder.

Salt and Pepper to Taste.

1/3 C Fresh Chopped Parsley.

1 C Shredded Mozzarella or Swiss Cheese.

 

Instructions:

In a Large Pot of Boiling Water:

Cauliflower, and Return to a Boil.

Cook for 7 Minutes.

Add:

Broccoli and Cook for an Additional 2 Minutes, until Fork Tender.

Drain and Dry the Vegetables with Layers of Paper Towel.

In a Small Skillet on Medium High Heat:

Sauté Onion in the  1 TBS of Olive Oil. Until Translucent 

Remove from Heat.

Spoon the Broccoli, Cauliflower, Onion and Bell Pepper evenly into the Casserole Dish. 

Season with Salt and Pepper.

In a Large Mixing Bowl:

Eggs

5 TBS Olive Oil

Milk

Whisk Well.

Add:

Flour

Parmesan Cheese

Paprika,  Garlic Powder and Parsley.

Spoon Evenly Over the Vegetables.

Sprinkle with Shredded Mozzarella or Swiss Cheese.

Bake 40 - 45 Minutes Until Golden Brown.

Remove from Oven to a Cooling Rack and Cool Completely.

Enjoy! 

Peace in the Kitchen!