Today I am hoping to repeat the success of a recent meal in recreating what my mother used to call "Pigs in the Blanket," a much loved stuffed cabbage recipe. My husband, who of Polish heritage, calls them golabki, which is pronounced "Gawumky." I made up a recipe to use up the excess chard and kale in our garden, and they tasted really delicious! Here is my original recipe: Ingredients: 1 cup cooked quinoa. 1 cup of ground beef substitute (I used Trader Joe's brand) Sauteed half of a large onion Sauteed mushrooms, about 7 medium size 2 cloves garlic, also sauteed. About 20 chard or kale leaves, on the large side. Blanche kale or chard leaves briefly. Cool and remove center stem. Set aside. Add quinoa and beef substitute to sauteed veggies. Add 2 beaten eggs and seasoning (fresh parsley, ground red pepper). Fill and roll bundles and secure with toothpick, Put broth and some tomato sauce in bottom of large skillet. I used the water that I blanch...
I have made batches of cold cucumber soup many times, following various recipes, having first experienced this refreshing delicacy at my favorite restaurant in Cape May, NJ, aka Louisa's! In fact, I bought the Louisa's cookbook and made use of it to use up the bounty of my better half's summer garden. Today, with the temp up to 90, I needed a quick and dirty lunch that would cool us both down after we spent the morning at the Colonial Fair at Banneker Park in Ellicott City. The BH (Better Half) proposed cold soup. Here is what I made, and it was everything I hoped for: fast and refreshing and healthy. Cold Yogurt-Quinoa Soup for two 3 mini cucumber, skins included 1 medium zucchini (or summer squash) skin included fresh chives, about 1/2 cup chopped Fresh fennel, about 1/2 cup chopped 2 cups veggie broth 1/2 cup plain lowfat Greek yogurt salt and pepper 1-2 Tablespoons of apple cider vinegar 1 Tablespoon of lemon juice Buzz it all up in the blender until s...