Bounty Rice

Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011

1 lb ground turkey
1/2 medium onion, chopped
1 green pepper, chopped
2 28 oz cans diced tomatoes
1/2 head of cabbage, shredded*
3 c cooked Cajun brown rice*
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 c sour cream
1 c mozzarella cheese

Saute ground turkey, onion, and green pepper in large skillet on medium heat until meat is browned and vegetables are soft.
Stir in tomatoes, cabbage, rice, and herbs and cover.  Cook until cabbage is crisp tender, about 10-15 minutes.
Stir in sour cream and transfer into a grease 13x9 baking dish.  Bake at 325°F until the cabbage is tender, about 30-45 minutes.  Sprinkle cheese on top and let melt.

The acid is slightly overwhelming -- I might add more rice next time.  Not sure if it was really 3 cups since I kind of eyeballed it.  I eyeballed the cheese, too, so next time I think I'd add more cheese.  Still tasty and very hearty!

Easy Potato Bake

Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011

3 lbs small red potatoes, peeled and thinly sliced*
1/4 c onion, chopped
2 Tbsp butter
1 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
1 c chedder cheese, shredded

Place potatoes in a greased 13x9 baking dish.  In sauce pan heat butter, onion, salt, thyme, and pepper until melted.
Drizzle mixture over potatoes.  Cover and bake at 425°F until tender, about 45 minutes.
Sprinkle cheese on top and bake for an additional 15 minutes.

These are easy and really tasty!  Yum!

Broccoli Gratin

Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011

1 head of broccoli, cooked until crisp-tender and cut in chunks*
2 green onions, chopped*
1 clove garlic
1/4 c flour
2 c milk
1 c cheddar cheese, shredded
salt and pepper to taste
pinch of nutmeg and ground red pepper
1 c bread crumbs
1 Tbsp butter, melted
1 Tbsp dried parsley

In small saucepan, saute onion and garlic in oil over medium heat until fragrant and tender, about 5 minutes.  Sprinkle flour over onions and garlic.  Cook, stirring constantly, for 3 minutes without browning.
Whisk in milk and bring to a boil.  Add spices and cook for 5 minutes.
Stir in cheddar cheese and remove from heat.  Combine with broccoli in a 8x8 casserole dish.
Combine bread crumbs, butter, and parsley and sprinkle on top of broccoli mixture.  Bake for about 20 minutes at 350°F.

The original recipe called for 5 cups of broccoli; the head that I had was only about 2-3.  So the cheese sauce is probably a little overkill since I forgot about the difference and didn't scale it down.  However, I think it's still yummy!

Tomato Sweet Potato Soup

Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011

1 medium onion, chopped
3 medium-small sweet potatoes, peeled and chopped*
4 c vegetable broth
1 c water
1 28 oz can of diced tomatoes
1/4 tsp ground pepper
3/4 c orange juice

Saute onion in oil in soup pot until translucent.  Add sweet potatoes, broth, and water, and bring to a boil.
Reduce heat and simmer, partially covered, until sweet potatoes are tender, about 25 minutes.
Remove from heat and stir in tomatoes with juice and pepper.  Puree until smooth and return to soup pot.
Add orange juice, heat gently until hot, and serve.

My sweet potatoes were a little on the small side so if I had to do it again, I'd cut back on either the tomatoes or the orange juice or add another sweet potato to cut the acidity.  The texture is interesting since it has a lot of the acid, but a hint of that starchy, almost creamy finish from the potatoes.  Knowing this, next time I might add a little cream or half-and-half instead of the cup of water.

Shredded Beet Salad

Adapted from Simply in Season, serves 4
Date made: ???

8-10 small/medium red beets, boiled, peeled, and shredded*
2-3 carrots, shredded
3-4 celery stalks, chopped finely
1/2 head of lettuce, roughly chopped*
balsamic vinegar
olive oil
1/2 tsp salt
pepper to taste

Combine beets and carrots and toss with balsamic vinegar, olive oil, and salt and pepper.  Combine with lettuce when ready to serve.


Like I said, I'm not a big beet eater, but it's slowly growing on me.

Marinated Mushrooms

Adapted from several recipes I found online
Date made: ???

1/2 lb mushrooms, cleaned*
1 green onion, chopped finely*
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp parsley
1/4 c balsamic vinegar
juice of 1 orange*
1/4 c olive oil
salt and pepper to taste

Saute mushrooms in about 1 Tbsp olive oil on medium heat until it starts to sweat.  Add balsamic vinegar and green onion, bring to a boil.
Reduce heat and let simmer until tender.
Add herbs, salt, pepper, and orange juice.  Pour mixture into a sterilized mason jar, seal, and allow to cool.  Refrigerate for several hours to a few days.


I don't remember exactly how I made this dish, but I think this is about right.  I might've added a clove of garlic as well.  I really just wanted something to do with the crap load of citrus I'd been getting at Hollygrove.  I got sick the week prior and the resulting sore throat was rather averse to acids for a while.

After the mushrooms marinated for several days I tossed it with a box of cooked penne and added some salt.  The mushrooms turned out pretty tasty, if I do say so myself.  I would probably something else to dress up the pasta though.

Cabbage Noodles

From Mommy, serves 4-6
Date made: 1/19/2011

12 oz package wheat noodles
1 medium onion
1 head cabbage, chopped into small pieces*
1/2 lb butter

Cook pasta per directions.  Melt butter in skillet and saute onion on medium heat.  Add cabbage and mix well, coating with the butter.  Add salt and pepper to taste, and cook until cabbage is soft and translucent.  Mix with noodles and enjoy!


Pretty simple, but also pretty tasty!