Cabbage |

Fish Tacos with Lime-Cilantro Crema

Posted on December 10, 2012 by Kaitlin

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below! Ingredients Crema: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind (I just used the zest of one lime) 1 1/2 teaspoons fresh lime juice (I used the juice of one lime) 1/4 teaspoon salt 1 garlic clove, minced Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 … Continue reading →

Korean-Style Beef Tacos

Posted on May 21, 2012 by Kaitlin

Tacos are one of my go-to’s for a quick weeknight meal. However, there’s only so many nights you can make traditional tacos before you start craving some new flavors. Cooking Light’s Korean-Style Beef Tacos sounded like the best of both worlds: a quick meal with new spices. I ended up changing the method of cooking, but the ingredients remained the same. Cooking Light suggested topping the tacos with a Quick Pickled Cabbage as well, so I’ve included that below. This recipe does require you to marinate the beef for an hour, so plan accordingly. To make it a quick meal, you could also just marinate the meat overnight. Ingredients for the tacos: 1/3 cup sugar 5 tablespoons lower-sodium soy sauce 1 1/2 tablespoons chile paste (such as sambal oelek) the juice of 2 limes 1 tablespoon dark sesame oil 4 garlic cloves, minced 12 ounces flank steak, sliced against the grain into thin strips Salt, to taste Cooking spray 8 (6-inch) tortillas 3 tablespoons sliced green onions Ingredients for the cabbage: 1 head of napa cabbage, chopped 2 garlic cloves, crushed 1/2 cup rice vinegar 2 tablespoons lower-sodium soy sauce 1 tablespoon sugar 2 teaspoons chile paste Combine … Continue reading →

Kara-Age Scallop Salad with Honey-Lime Dressing

Posted on April 21, 2012 by Kaitlin

A while back, I received a box of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix and make these wonderful Kara-Age Popcorn Shrimp. The box came with two bags of Kara-Age seasoning and I’ve been holding on to it waiting for the perfect recipe to use it. I found a recipe for a Seared Scallop Salad that sounded wonderful by itself, but I thought the Kara-Age would be an awesome addition. Ingredients for the Honey-Lime Dressing: The juice of 3 limes 5 teaspoons honey 1 tablespoon rice vinegar Salt, to taste Ingredients for the Scallop Salad: 2 tablespoons peanut oil 2 lbs dry sea scallops 1 packet of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix 1 bag of mixed greens (I used a baby spring mix) 2 cups chopped vegetables of your choice So, I’m having a busy week, which means I wanted the quickest recipe possible. Pre-washed bag of mixed greens? Check. Seafood so it cooks quickly? You bet. Pre-chopped assorted vegetables? Oh my. Trader Joe’s has containers of a “healthy 8 chopped veggie mix” that includes broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radishes and celery. Sounds good for a salad to me! (If you want, chop up … Continue reading →

Reuben with Homemade Sauerkraut

Posted on March 13, 2012 by Kaitlin

What do you do with left over Corned Beef and Cabbage? Make Reubens of course! Because we still had some of the Creamy Horseradish Dijon sauce from the Corned Beef and Cabbage, I substituted that for thousand island dressing. Past that, this recipe is pretty traditional. I still had half a cabbage left so I decided to make my own sauerkraut. Ingredients: Left over corned beef 1/2 a head of cabbage 1 teaspoon olive oil 1/2 a small onion, chopped 1/3 cup cider vinegar 1/4 cup apple juice 1/4 cup water Salt, to taste 1/4 teaspoon caraway seeds Creamy Horseradish Dijion (recipe here) Swiss cheese Rye bread 2 tablespoons butter I found the sauerkraut recipe on food.com and just scaled it down to feed two. To make the sauerkraut, heat the olive oil in a saute pan over medium heat. Add the onion and cook for 3 minutes, or until it begins to soften. Add the cabbage, apple juice, vinegar, water, salt and caraway seeds and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat. Use tongs or a slotted spoon to drain the sauerkraut and add it to another saute pan with the … Continue reading →

Corned Beef & Cabbage

Posted on March 12, 2012 by Kaitlin

St. Patrick’s Day is right around the corner, which means Americans nationwide are gearing up for a corned beef and cabbage feast. Despite being Irish myself, I’ve never eaten this St. Patrick’s Day staple before. My boyfriend, a huge corned beef fan, was really looking forward to having some, so I finally decided it was time to try to make it. I choose this recipe from Food Network so that I could use my slow cooker and not have to watch over it for hours. 4 pounds raw corned beef brisket Pickling Spice (included with brisket) 1 medium rutabaga, halved, peeled and cut into wedges 5 large carrots, cut into 4-inch pieces 1 bag red potatoes 1 leek, white and light-green parts only, cut into 3-inch pieces 1 yellow onion, chopped 1/2 head cabbage, roughly chopped 1/3 cup Dijon mustard with horseradish 1/3 cup creme fraeche Add the corned beef to the slow cooker. Your corned beef should come with a little packet of pickling spices. Add that on top of the beef. Layer the rutabaga carrots potatoes onion and leeks to the slow cooker. Layer them this way so that they all cook evenly. Add 6 cups of water … Continue reading →

Guest Post: Gourmet Turkey Burger with Island Slaw from Positively Cooking

Posted on March 8, 2012 by Kaitlin

I have another amazing guest post for you today! Adrienne, from Positively Cooking, agreed to share one of her delicious recipes with us. Positively Cooking is chock full of delicious and nutritious meals that use easy to find ingredients. Her Gourmet Turkey Burger with Island Slaw is not only beautiful (I mean, look at these photos) but it is a healthy and delicious meal as well. Check out her recipe below and be sure to pop over to Positively Cooking to see all of the other mouth watering recipes her blog has to offer! A savory, juicy burger is pretty hard to beat. When that burger is full of nutrients, easy on your waistline, easy on your budget, and needless to say tastes delicious, a burger is near impossible to beat. Using ingredients you probably already have in your kitchen, I have developed my Gourmet Turkey Burger w Island Slaw from my own personal cravings for a filling, tasty meal. You don’t need to wait until sweet summertime to enjoy burgers from the grill. Since I am an Ohio girl (and stuck inside during the winter months… ugh), I grilled mine stovetop on a griddle and also tried it on … Continue reading →

Pappardelle with Cabbage, Prosciutto and Sage

Posted on July 8, 2011 by Kaitlin

My CSA share this week came with cabbage. I highly doubt most people would jump for joy over cabbage. I honestly had no idea what kind of meal outside of corned beef and cabbage even used this green. So it took some sleuthing for me to find a recipe that sounded like something I’d like. Cabbage plus pasta and prosciutto? That’ll do. (I found this recipe on My Recipes) Ingredients: 1 package of pappardelle 1 tablespoon olive oil Salt and pepper, to taste 1/2 onion, chopped 1/2 a head of cabbage, chopped 1 cup low sodium chicken broth 1/4 pound thinly sliced prosciutto torn into smaller pieces 2 tablespoons unsalted butter 2 tablespoons chopped fresh sage Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the olive oil in a saute pan over medium-high heat. Add the chopped onion and salt and pepper. Cook until softened, about 5 minutes. While the onion is cooking, chop the cabbage, tear the prosciutto, and chop the sage. After the onion is soft, add the cabbage and broth. Cook for 2 to 3 minutes or until the cabbage begins to wilt. Stir in the prosciutto, butter and … Continue reading →