Chili and Garlic Roasted Napa Cabbage

• 6 cups of shredded Napa cabbage (about 1 medium head)
• 2-3 gloves of garlic, sliced
• One fresh chili pepper, sliced*
• 1/4 cup of vegetable oil
• 1 teaspoon of toasted sesame seeds
• Salt and pepper to taste

Preheat your oven to 400 degrees Fahrenheit

In small skillet, heat the oil on low. Add the garlic cloves and and sliced chili pepper; cook for about 15 minutes. Do not let the garlic brown. The goal here is to infuse the oil with the garlic and chili taste. Remove from heat. Toss the shredded cabbage in the oil then place it on a baking sheet. Add a pinch of salt and pepper. Bake for about 15 minutes or until the tops of the cabbage pieces are browned. Sprinkle the sesame seeds on top and serve hot.

*You can substitute a teaspoon of crushed red pepper

Braised Napa Cabbage With Bacon, Red Wine Vinegar, And Mint

• Yield: 4 servings

Ingredients

• 8 ounces bacon, diced
• 1 cup red wine vinegar
• 2 tablespoons honey
• 2 cups chicken stock
• 2 pounds Napa cabbage, thinly sliced
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh mint leaves, thinly sliced

Directions

• Preheat oven to 400 degrees F.Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

Unstuffed cabbage rolls

Serves: 8 servings

Ingredients

• 2 pounds lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons tomato paste
• 1 small head green cabbage, roughly chopped
• 1 (28-ounce) can diced tomatoes, undrained
• ½ cup beef broth
• 2 teaspoons packed brown sugar
• 1 teaspoon apple cider vinegar
• 1½ teaspoons salt
• ¾ teaspoon freshly ground black pepper
• ⅛ teaspoon ground allspice
• ¼ cup uncooked white rice

Instructions

1. Lightly coat a Dutch oven with cooking spray or vegetable oil. Add ground beef and onion and cook until ground beef is no longer pink, breaking it into small pieces as it cooks. Drain off any fat.
2. Add garlic and cook 1 minute.
3. Add tomato paste and stir in well.
4. Add all remaining ingredients except rice.
5. Partially cover and simmer for 10 minutes.
6. Stir in rice and continue to cook partially covered for 15 to 20 minutes

Healthy Ham and Cheese Casserole with Apples and Sage

YIELD: 1 9x13-inch dish

 

PREP TIME: 10 minutes

 

TOTAL TIME: 55 minutes

Ingredients:

• 1 pound whole wheat penne
• 12 ounces diced ham (I used thickly sliced Virginia ham from our deli)
• 3 medium sweet apples, cored and cut into 1/2-inch dice (I used Gala)
• 1/2 cup loosely packed fresh sage leaves, thinly sliced, dived

• 3 tablespoons unsalted butter
• 1 small yellow onion, chopped
• 3 teaspoons garlic
• 1/4 cup all-purpose flour
• 2 1/2 cups non-fat milk
• 1/4 cup half and half
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup plain non-fat Greek yogurt
• 1 cup freshly grated sharp white cheddar cheese
• For the Bread Crumb Topping:
• 3/4 cup Panko bread crumbs
• 3 tablespoons extra virgin olive oil

Directions:

1. Bring a large pot of salted water to boil. Add the pasta to the water and cook until al dente, according to package directions. Drain and set aside. Preheat the oven to 350 degrees F, and lightly grease a 9x13 or similar baking dish.
2. Melt the butter in a Dutch oven or similar large, deep pot over medium heat. Add the onion and sauté until beginning to soften, about 6 minutes. Sprinkle in the flour and garlic, then cook whisking often, until the flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly, then the half and half. Continue to cook until the sauce simmers and thickens, about 7 minutes. Remove from heat, then stir in the salt and nutmeg, then the Greek yogurt, cheddar, and 1/2 the total amount of sage. Add the drained pasta, apples and ham, toss gently to coat, then transfer to the prepared baking dish.
3. Combine the bread crumbs and olive oil in a small bowl and sprinkle over the top of the pasta. Cover the dish with foil, then bake for 10 minutes covered, then uncover and bake 10 additional minutes, until the crumbs are golden and the pasta is hot and bubbly. If necessary, turn your broiler to high to finishing browning the crumbs, watching them carefully so that they do not burn. Remove baked pasta from the oven, sprinkle with remaining sage, and serve.

Hawaiian Ham & Pineapple Bowls

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A flavorful bowl over rice packed with red peppers, pineapple and ham.

Serves: 2 large servings

Ingredients

• 2 cups rice - any variety (white, brown, jasmine, etc.)
• Chicken stock or chicken bouillon cubes.
• 1 tablespoon vegetable oil
• 2 cups red pepper pieces cut into ½ inch by 1 inch pieces
• 1 cup smoked ham cubes cut into ½ inch by 1 inch pieces
• 1 cup fresh pineapple cubes cut into ½ inch by 1 inch pieces
• 2 tablespoons light brown sugar
• 1 tablespoon water
• 1 teaspoon black pepper
• ½ teaspoon salt
• Fresh basil leaves

Instructions

1. The secret to a delicious rice is flavoring it with chicken bouillon. You can either cook the 2 cups of rice in chicken stock (use the amount suggested on your rice plus ¼ cup extra) or cook the rice according to directions and add a bouillon cube in at the end.
2. While the rice cooks add the red pepper and a tablespoon of vegetable oil to a large skillet. Cook over a low to medium heat for about 5 to 7 minutes or until the peppers start to blacken. Flip occasionally.
3. Add in ham, pineapple, brown sugar, water, pepper and salt, crank up the heat for about a minute so you can blacken the pineapple and sear the ham.
4. Reduce the heat, stir and let simmer for about 5 minutes.
5. Serve over rice with fresh shredded basil leaves on top.

Oven Baked Jambalaya

• Prep
  45 m
• Cook
  2 h
• Ready In
  2 h 45 m

Ingredients

• 1/2 cup butter
• 1 large onion, diced
• 1 large green bell pepper, chopped
• 4 stalks celery, chopped
• 4 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 3 bay leaves
• 3 tablespoons Creole seasoning blend (such as the one linked in the footnote)

• 4 teaspoons Worcestershire sauce
• 2 (28 ounce) cans whole peeled tomatoes
• 7 cups chicken stock
• 3 cups chopped cooked ham
• 3 cups cooked andouille sausage, sliced
• 3 cups cooked chicken, cut into bite-sized pieces
• 3 cups frozen cooked shrimp
• 4 cups uncooked long-grain white rice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
3. Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Footnote:

CREOLE SEASONING

Ingredients

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried thyme

 

• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 5 tablespoons paprika
• 3 tablespoons salt

Directions

1. In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.