Savory Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

In case you haven’t noticed Maynard has stopped eating meat.  Yep.  All meat.  There are many reasons, and factors that went into the decision but I’ll spare you the agonizing details and just continue posting yummy food for you to enjoy.  One day, we may go all-out vegan, but for now we’re still working out the kinks (baking vegan is a challenge when you’re used to using butter and eggs in abundance!)

This recipe comes from Zoe Dawn – it’s simple, filling and somehow, amazingly enough, my kids ate it.  And then?  Went for seconds.  It’s a win win.

Ingredients

  • 1 medium head cabbage
  • 1 cup dry quinoa
  • 1/2 cup chopped onion
  • 3 T uncooked brown rice
  • 2 T chopped fresh parsley (2 t dried)
  • 2 t salt
  • 1/2 t pepper
  • 1 banana, mashed 
  • 1 3/4 cups plain tomato sauce
  • 1 cup canned tomato chunks
  • 2 T honey

Directions

  1. Put the head of cabbage in a pot. Cover with water. Remove the cabbage and bring the water to a boil. Turn off the heat. Submerge the whole head of cabbage in the boiling water and cover. Let sit for 15-20 minutes.
  2. Meanwhile, cook the quinoa according to package directions.
  3. In a small skillet, sauté the onion, then turn off heat and add the rice, parsley, salt, pepper, and banana.
  4. When the cabbage is done “cooking”, remove it from the water onto a cookie sheet with sides (to catch any remaining water). Very carefully, remove 12 leaves. Cut the thickest part of center rib out of each leaf, about 1 or 2 inches. There will be a little V in the middle of each leave. Divide the meat filling between the leaves and roll up jelly roll fashion, but tucking in the ends so the filling stays put. Place the rolls in a deep casserole dish.
  5. Pour the tomato sauce, tomato chunks, and honey over the rolls. Cover and bake at 350 for about an hour and a half. Let the rolls set a few minutes before serving.

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Breakfast Quinoa with Strawberries and Bananas

Breakfast Quinoa

The Parsley Thief offered up this tasty twist on quinoa and I l.o.v.e.d it!  Not only does it offer a carb-loaded breakfast, perfect before a long run, but it’s a welcome change from the usual granola.  It’s chewy and tender with a hint of sweet from the honey, has a light crunch from the berries and the smooth texture from the bananas is such a tempting combination for an early morning feast of champions! 

Any kind of fruit would be tasty in this, depending on your mood (I’m a huge mood-eater!); blackberries, blueberries, apricots, apples etc.  Obviously you can substitute regular milk for any other variety that you prefer and if you want some extra protein, add some chopped almonds or pecans.

Ingredients

  • 1/2 cup quinoa (rinsed & drained)
  • 1 1/2 cups milk
  • 1 tablespoon honey (or to taste)
  • pinch of ground cinnamon
  • 1/2 cup mixed fresh berries
  • 1/2 banana, sliced

Directions

  1. Bring the milk and quinoa to a simmer in a saucepan over medium-high heat.
  2. Reduce the heat to maintain a simmer, cover the pot, and cook until the quinoa is tender, and most of the milk has been absorbed {about 15 minutes}.
  3. Remove from heat, and stir in the honey and cinnamon. Serve topped with fruit.

Serves 1-2 {depending on your appetite}

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Adapted from Whole Living Magazine, September 2011

Quinoa Greek Salad

Quinoa Greek Salad

Everyone keeps talking about easy weeknight meals because they’re too busy to pull something elaborate together.  My reality is that I only make easy stuff because I’m lazy.  The time it takes to prep some dishes bores me to the point of insanity!  Back to Her Roots published this recipe earlier this month and it’s exactly what I want.  Easy.  Quick.  Healthy.  It now resides happily in the archive of Maynard where it will be used over and over again.
Ingredients
  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 medium cucumber, peeled, seeded and diced
  • 8 ounces grape tomatoes, halved
  • 1 medium red bell pepper, seeded and diced
  • 1 loose cup fresh parsley, minced
  • 1/2 red onion, diced
  • 1 cup kalamata olives, halved
  • 4 ounces feta, crumbled or cubed

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
Instructions
  1. In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork.
  2. Meanwhile, in a large mixing bowl, combine cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
  3. In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine.
  4. Add cooked quinoa to salad and mix well.  Refrigerate for at least an hour to allow flavors to marry.

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