Creamy Braised Chicken and Mushrooms with Rice – Oops, I did it again…


, , , , , , , , , ,

Winter is coming.  Seriously, it’s hailing like the world is ending right now.

It’s still nice out on the lake in the day time, but summer is clearly winding down.  There’s a chill in the air at night and both of our little apples are ripening on the tree.  (Don’t judge, they’re baby apple trees yet!)  As much as I love summer’s bounty of corn and tomatoes and herbs, I might just prefer autumn’s root vegetables and squashes.

The promise of colder weather is making me want to braise more things, and what better than another batch of braised chicken following my 5-step method?  This one is creamy and earthy; and when it’s matched up with some rice pilaf it’s like the classy, older sister of your mamma’s chicken and rice casserole.


Creamy Braised Chicken and Mushrooms – with rice pilaf

Serves 4 – cost approx $1.52 per serving including rice


  • 1 Tbs olive oil
  • 1 Tbs butter
  • 4 – 6 pieces chicken thighs – ($2.50)
  • salt and black pepper, to taste
  • 1/4 cup flour
  • 1/2 onion, sliced ($.25)
  • 2 ribs celery, sliced ($.25)
  • 1-2 cups mushrooms, sliced ($1)
  • 1 tsp dry thyme
  • 1 tsp dry sage
  • pinch nutmeg
  • 1/2 cup white wine ($.25)
  • 1 1/2 cups chicken stock ($0 if homemade!)
  • 1 cup sour cream ($.50 – look for pints to go on sale for $1!)
  • 2 Tbs parsley, minced ($.10)

#1) Brown the meat and veggies – Start off by heating up the olive oil and butter over medium high heat in a large pot.  Season both sides of the chicken and dredge in the flour.  Brown thoroughly on both sides then remove.


Next, toss in your onion, celery and mushrooms and cook until nice and browned up too, 5-8 minutes.  A nice brown, crud should be forming on the bottom of your pot.


#2) Build strong flavors – Add in the dry thyme, sage and nutmeg.  Stir 1-2 minutes more.  Putting a little heat on your dry herbs and spices helps to bring out their flavors.

#3) Deglaze and build the sauce – Pour in the white wine and scrape up all those lovely, brown bits on the bottom of the pot.  Next, add in the chicken stock and bring to a simmer.

#4) Simmer away – Simmer, partially covered for 30 min to 2 hours.  Whatever you have the time for.  Stir occasionally.


#5) Adjust and finish – Taste your pot of yum and add any salt and pepper you find lacking.  Lastly, stir in the sour cream and parsley and give it a final taste test.


You’re done, spoon it’s deliciousness over rice and enjoy!


Creole Braised Chicken – and grits!


, , , , , , , , , ,

If you’re looking for a flavorful, simple, one-pot meal that’s low fat to boot, well then you’ve come to the right place.  For realsies, no added fat! This was just a weeknight meal that turned out to be especially tasty, thank goodness I decided to take pictures!


The technique for braising chicken is a good one to have in your repertoire because with the same method, you can change the flavor profiles to suit any sort of cuisine.  Seriously, everyone in the world likes braised chicken!  Some tomatoes and herbs and you can go Mediterranean with it, some curry paste and coconut milk and you have a Thai flavored pot of goodness, cumin and a variety of fresh or dried chilis and you have some Latin flair…

Chicken braises are also versatile when it comes to your starches too, you can serve this yummy southern/creole braise with grits like I did, or mashed potatoes, or noodles, or rice.  Super easy-peasy.

Creole Braised Chicken – served with grits

Serves 4 – cost approx $1.47 per serving


  • 5 pieces chicken – I prefer thighs ($2.50)
  • 3-5 Tbs blackening spice – I’ve got one here:
  • 1-2 onions, large dice ($1)
  • 2 ribs celery, large dice ($.25)
  • 2 carrots, large dice ($.25)
  • 1/2 bell pepper, large dice ($.25)
  • 4 cloves garlic, sliced
  • 1/2 can (3oz) tomato paste ($.25)
  • 2 cups chicken stock ($0 for home made)
  • 1 bay leaf
  • salt and pepper to taste
  • 2-3 Tbs minced parsley ($.12)
  • Starchy side of your choice – about $1 for my grits!

Alright, your basic methodology for braised chicken is just a few simple steps:  #1 Brown your chicken and veggies. #2 Build you flavors.  #3  Deglaze the pot and build the sauce.  #4 Simmer away.  #5 Adjust and finish.

#1) First, season you chicken pieces with the blackening spice and sear with the skin side down over medium high heat in a large pot.  Sear the backside too.  Since there’s some fat in the chicken skin, I didn’t need to add any to the pot.  If you want to use a leaner meat or skinless chicken, add a tablespoon or two of your vegetable oil of choice at the get go.

Don’t be afraid to get it nice and truly brown.  Remove from the pot and set aside.

Really brown it up!

Really brown it up!

Next, toss in your veggies and brown them too, it should take 5-10 minutes.

IMG_0770#2) This is the flavor building step.  With this particular braise there’s a lot of flavor in the blackening spice still left in the pot, so just add the tomato paste and cook it 3-5 minutes or until it gets nice and really brown too.  If it were any other braise here is where I would add any curry paste or dry herbs and spices.

#3) Deglazing is the fun part.  Add in the chicken stock and bring to a boil while scraping up all the yummy brown bits on the bottom.  The stock provides the body of the sauce.  You could deglaze with a up to 1/2 cup of your alcoholic beverage of choice, but use stock for the majority of your liquid.

#4) Simmer down! Once your pot has come to a happy bubble, knock it down to a simmer and return the chicken to the pot.  Add in the bay leaf too.  Let the pot simmer for at least 30 minutes and up to a few hours, partially covered.  Stir every half hour or so.  Honestly though, I put on an episode of Doctor Who and forgot about it entirely for an hour and it was just fine.

See? Just fine.

See? Just fine.

#5) Finishing it up.  Take a taste of your delicious concoction and add salt and pepper as necessary.  Stir in the parsley.  At the very end is the time to add any fresh herbs or dairy products (like maybe sour cream or cheese?)  You’re only limited by your imagination.

Caribbean Marinade – Grilled Chicken and Veggie Skewers


, , , , , , ,

Hullo internet friends!  I’m here to share a quick and tasty recipe in this quick and tasty post.

This Caribbean flavored marinade is largely inspired by one we make and put on beef skewers at the fancy, waterfront restaurant where I work.  The sous chef that I work under knows that those spicy beef satays are one of my favorite things and he almost always gives me a little ‘quality control’ snack whenever we serve this one up at a banquet.

My version was quite tasty on some grilled chicken and vegetable skewers served up with some rice!  These skewers would be great with any sort of picnic sides like potato or macaroni salad too.


Caribbean Marinade – Grilled Chicken and Veggie Skewers

Serves 4 – Cost approx $1.43 per serving, including rice


  • 1 can coconut milk ($.99)
  • 1 jalapeno, take out the seeds if you’re a sissy ($.25)
  • 1/4 bunch cilantro ($.25)
  • 1 Tbs honey
  • 1 Tbs curry powder
  • 2 garlic cloves
  • salt and pepper to taste
  • 2 chicken breasts, cut into cubes or strips ($1.49)
  • 1/4 lb mushrooms, large dice ($1)
  • 1 red onion, large dice ($.50)
  • 1 bell pepper, large dice ($.50)

Sooooo, this recipe is very complicated so pay attention!  Just kidding, it’s easier than taking candy from babies.  First, you blend up all the marinade ingredients in the first list.


Second, you marinade all your goodies anywhere from 2 hours to overnight.  You can pre-skewer and pour over the marinade or marinade the goodies and skewer later.  I did it the later way because I was running late for work and didn’t have the time to assemble the skewers…

IMG_0750Third, you grill them up!


Holy Steak Seasoning Batman!


, , ,

Hello lovlies! It’s nice to have some time for interneting, it’s been crazy here in the mountains but it’s good to make that hay while the sun is shining.  Here’s a quick post to alleviate my guilt at ignoring my little blog.

Anyway, I got a free sample of ‘Steakhouse Steak Seasoning’ from Raley’s as part of their ‘Something Extra Try-It’ program, and I’ve been putting it on just about everything.  I’ve been really surprised about how versatile it is.

Of course it’s good on any sort of beef, I’ve mixed it into some burgers and rubbed it on a grilled tri-tip; which were both a hit with the Fireman in my life.  Off the beaten path a little bit, I also used it to season some oven fries and it was delicious!  It was also really yummy sprinkled on the top of some fresh bread.  In addition to salt, pepper and onion flavors, this spice mix has some caraway and dill flavors in it too and makes bread taste like an ‘everything bagel.’


Last night I used this steak seasoning rub on another tri-tip I got on sale, but I dressed it up with a few additional spices to make it have a little Middle-Eastern/North African flair to it.  I toasted up a tablespoon of corriander and teaspoon each of mustard seeds and cumin and coarsely ground all three.  I rubbed the toasted spices and the ‘Steakhouse’ seasonings on my happy little tri-tip and let it sit in the refrigerator for most of the afternoon.  When my fireman came home, I fired up the grill and slapped on the meat (and also some onions and lemons for my side of tabbouleh!) and dinner was had.


Wet Hot American Summer Risotto – Just a quickie…


, , , , , ,


I guess with the afternoon showers and muggy, blanket-like clouds it has been a little bit of a ‘Wet Hot American Summer’ here in Tahoe, but nothing like being at an epic summer camp ;)  If you’re in the mood for a silly summer (for grown ups only) comedy, I highly recommend it…

Anyway, I made this little summery risotto and I thought it was tasty enough to share.  I made it using my ‘Kitchen Sink’ method of throwing in all the little bits of things needing to be used up in my kitchen.  Today it was chicken stock, bacon, green onions and some cheeses that needed to go and so a risotto was born.

On a side note: how do you tell if you’ve married into the right family?  One good clue is when your in-laws send over little baggies of home-made bacon!  Thank you to Mr. W for this tasty treat.  It was subtly smoky, very lean and meaty, like the bastard child of Canadian bacon and American bacon.


American Summer Risotto

Serves 4 – cost approx $1.34 per serving


  • 6 slices bacon, thinly sliced ($0 thanks to my awesome Father in Law!  But about $.75 if store bought)
  • 1 small red or white onion, small diced ($.30)
  • 4 cloves garlic, minced
  • 1 jalapeno, minced – optional ($.25)
  • 1 lb arborio rice ($1.75)
  • 1/2 cup white wine ($.25)
  • 4-6 cups chicken or veg stock
  • 1 cup corn kernels, frozen or fresh, roasted would be delicious! ($.30)
  • 1/2 cup parmesan cheese ($.50)
  • 2 Tbs butter ($.12)
  • 1/4 cup fun cheese, crumbled – I used mozzarella, but feta or goat cheese would be awesome too ($.50)
  • salt, to taste
  • 2 green onions, thinly sliced ($.15)

Start by crisping up the bacon in a large pot or large saute pan.  Remove the bacon and leave a few tablespoons of fat in the pan.  Saute the onion, garlic and jalapeno 5 minutes or so.  Toss in the rice and saute 2-3 minutes or until the grains are opaque with little white centers.  Deglaze with the white wine.  Start adding the chicken or vegetable stock, 1 cup at at time and stirring regularly and adding more liquid when the rice has absorbed all of the last batch.  When the rice is done to your liking (I like mine a little al dente) stir in the corn, reserved bacon and parmesan cheese.  Next add the butter and stir quickly until it’s all incorporated.  Mix in your fun cheese and add salt to taste.  Garnish with the green onions.


South East Asian Grilled Chicken – Cool Summer Spring Rolls


, , , , , , , , , , , , ,

There’s nothing better than a summer dinner where you don’t have to heat up your kitchen one little bit!  I cooked up some marinaded chicken thighs outside on the grill and served them with a smattering of cold ingredients.  This one was both easy and so fun to eat, my fireman and I had a blast making ourselves little spring rolls and dipping them to our hearts’ content.


This chicken would be great as a component of a noodle bowl or grilled on a stick as either kebaps or satays too.  I just love spring rolls with all my tiny, little heart though.  Any of those options would be great as a main course or as appetizers.

While the main recipe here is the marinaded and grilled chicken, I’m also sharing some little recipes for some Vietnamese-inspired dipping sauces too.  The recipe for the peanut sauce comes from my college friend, Mai.  In our senior year, our little study group started doing small dinner parties where we showed each other our specialty recipes.  It started with just us girls, but then ended up growing bigger and bigger as our boyfriends (which are all now our husbands!) and friends caught on to the fact that we are all awesome cooks.

Being from a Vietnamese family, one particularly memorable night Mai made us a huge pot of pho and all the fixin’s for spring rolls and a perfectly simple peanut sauce for dipping.  I wish I could say I remembered all her wonderful recipes, but it was a BYOB sort of dinner party involving everyone’s boyfriends and a smattering of roommates, and the only one I remember is her peanut sauce…

South East Asian Grilled Chicken - served in spring rolls

Serves 4 – cost approx $1.85 per serving for whole meal, including sauces

  • 4-6 pieces boneless chicken – whatever is on sale or you like best, I got some delicious thighs for $.99 per lb and took out the bones myself ($1.75)
  • salt, to taste
  • 1 lime, quartered and squeezed ($.18)
  • 1″ piece ginger, rough chopped
  • 2 garlic cloves, smashed
  • 2 Tbs palm sugar* or brown sugar
  • 2 Tbs vegetable oil
  • 2 Tbs soy sauce
  • 2 Tbs fish sauce
  • 2 Tbs sambal olek chili paste

Just mix everything together and let marinade in the fridge for 2-6 hours.


When you’re ready to eat, just grill up your chicken!  (If you don’t feel like grilling, I’m sure you could roast or saute it too…)  Let the chicken rest 5 minutes or so then slice into strips of you’re doing spring rolls.

[*If you're wondering what palm sugar is, it's a type of compacted sugar that comes in little domes and is available in most Asian markets.  Wikipedia tells me that it comes from the sap of a variety of different types of palm trees.  You just grate or chop off what you need.]

Here’s what I used for the rest of the spring rolls:

  • 10 oz package of vermicelli/mung bean noodles – they come in little bundles, to prepare them you just pour over hot water, let set 5 minutes to ‘cook/soften’ the noodles, drain them, toss with a little veg oil and chill for later ($1.50)
  • 1/4 head shredded cabbage or lettuce ($.40)
  • 3 shredded carrots ($.20)
  • 1/2 bunch cilantro leaves ($.25)
  • 1/2 bunch sliced scallions ($.25)
  • 1 package rice paper wrappers ($1.50)

Here’s how to assemble your wonderful little spring rolls:  First, set out a shallow bowl of lukewarm water.  Get a sheet of rice paper and dunk it for 30 seconds or so.  Set it on your plate and pile on whatever fixin’s you like.

IMG_0693Next, wrap it up like a little burrito!  That’s all folks.  (Pardon the horrible, shadowy picture)


Mai’s Peanut Sauce

  • 1/2 cup peanut sauce ($.50)
  • 1/2 cup hoisin sauce ($.50)
  • 1/2 cup pho broth or other stock

Mix all ingredients and dip away!

Lazy Nuoc Cham

  • 1/2 lime, zest and juice ($.10)
  • sambal olek chili paste, to taste
  • 2 Tbs rice vinegar

Mix all ingredients and dip away!

Black Macks! – Here’s to summer!


, , , , , , , , ,


Sadly, these aren’t my fishies.  Ooooh how I wish they were.  I had to cut off their heads to fit them in a 9×13 pan! The brave hunter who slayed these mighty Mackinaw was none other than Fireman Mikey (and a few of the other guys from the crew) with whom I have a standing agreement: if he catches enough fish to share with my and my sweetie I’ll cook them up and make us all a feast.

On tonight’s menu was blackened fillets and oven fries with a sour cream and herb dipping sauce.  It was so funny, of course the firemen loved the fish, but the thing that they both raved about was that I threw in some carrots with the oven fries.  I think it was the combination of the spicy fish, the naturally sweet carrots and the creamy dipping sauce.


Fireman Mikey has promised me that he’ll show me his fishing spot where he lands these awesome Mackinaw (for that matter, I promised to take him paddle-boarding too!), but it seems like we’re not going to have a day off in common in the foreseeable future.  Oh well, the time will come.

Simple Blackening Spice Rub

Makes enough for about 2-3 lbs of meat – you could use fish fillets, chicken cutlets or breasts, shrimp or even pork

  • 2 Tbs Cajun seasoning
  • 2 Tbs mild chili powder
  • 2 Tbs paprika
  • 1 Tbs dried thyme or 2 Tbs fresh thyme

You could easily increase or decrease the amount of blackening spice to suit however much meat you’re planning on cooking!  Just mix all the spices together and coat your fillets and pan fry!  Easy peasy, lemon-squeezy.


Look at that bountiful plate or blackened fish!

Sour cream Dipping Sauce

Makes about 1 cup – cost approx $1.37 per batch – since I got the fish for free, it was the most expensive part of my dinner!

  • 1/2 cup sour cream ($.25, pints go on sale for $1 all the time when it’s close to the expiration date.)
  • 1/2 cup mayo ($.12)
  • 1 lemon, juice and zest ($.50)
  • 2 Tbs whatever mustard you like best, I used dijon
  • salt and pepper, to taste
  • 2 Tbs whatever fresh herbs you like best, I had scallions on hand this go around.  ($.25)

Just mix everything together and find something to dip in its wonderfulness!  I think the lemon compliments the blackened fish really nicely.



Luby’s-Style Mac’n’Cheese – I know it’s wrong but it feels so right!


, , , , , ,

There’s just something magical about a well done, Southern-style, greasy-spoon, all night diner, type of macaroni and cheese.  It’s impossibly creamy, super cheesy and is just the perfect foil for some meat and veggies.  The side-dish of the Gods.


For me, that perfect mac’n’cheese always came from Luby’s.  When I was a little girl, growing up in the suburbs of Houston, my family would often go out to dinner with some family friends to Luby’s.  (It’s a kid-friendly, cafeteria-style restaurant, for those of you so unfortunate to never have spent time in the South.)  In my memories, it was always so amazing; both the smorgasbord of tasty foods to choose from and getting to play with my friends.  What more could a little kiddo want?  Two things were a must for me when my parents took me to Luby’s: the macaroni and cheese because it was just so perfect and “Lello Jello” because I really loved to say it even though I was saying it wrong.  My Dad was always a fan of the liver and onions that they served there, but that was way beyond my immature palate.  In all reality, Luby’s is probably a pretty average restaurant, but it will always have a special place in my heart and in my childhood.

Because I now live in California, when I saw a copy-cat recipe online for Luby’s Mac’n’Cheese it started a dangerous obsession.  I researched several copy-cat recipes and tested out more than one, trying to get the perfect taste and consistency; then came the adjustments to get the cooking method just right.  My poor fireman has been eating a lot of mac’n’cheese in the past few weeks.  On the other hand, I have a friend, who went to high school in the Austin area and who is quite the macaroni and cheese aficionado, and she was more than happy to help me taste test all my versions.  Two Texans agree, this recipe is damn tasty.

Luby’s Style Mac’n’Cheese

Serves 4 as a side dish – cost approx $.70 per serving

*Note: This recipe can be doubled quite easily if you need to feed more hungry mouths*

Two Firemen to feed means two pounds of pasta!  Boy can they eat!!!

Two Firemen to feed means two pounds of pasta! Boy can they eat!!!


  • 1 lb elbow pasta ($.75)
  • 2 Tbs butter ($.16)
  • 2 Tbs margarine
  • 3 Tbs powdered milk – the secret ingredient I never would have guessed!
  • 3 Tbs flour
  • 12 oz Velveeta or other ‘cheese product’ cut in small cubes – don’t judge ($1 on a good sale)
  • 4 oz sharp cheddar, shredded ($.63)

Start by putting a pot on to boil the pasta in and preheating the oven to 350F.

When the water is boiling, salt it with some verve and toss in the pasta.  While the pasta cooks, melt the butter and margarine together over medium-low heat in a large, oven-safe pot.  Stir together the flour and milk powder then whisk them into the melted butter and margarine.  Let cook, while whisking constantly 1-2 minutes, making something like a roux.  Measure out 1 1/2 cups hot, boiling pasta water (I used a ladle and a Pyrex measuring cup and it worked quite well.) and whisk it in, still stirring constantly.

Keeping the pot over low heat, stir in the Velveeta and half of the cheddar until it’s all melted and slightly bubbly.  This may take about 5 minutes.  By now the pasta is probably done, so drain it and mix it into the cheese sauce.  Right about now, your mouth will probably begin to water profusely.  Sprinkle over the remaining cheddar cheese and pop it all into the oven for 5-10 minutes to melt the cheese on top and meld the flavors.

This is the perfect side dish to bring to a pot-luck or barbecue.  Or you could just add some sauteed onions, broccoli and bacon for a quick and easy weeknight meal, like I did!



Apple Cinnamon Pull Apart Bread! – Breakfast Heaven!


, , , , , ,

When I was starting college, I worked seasonally in a bakery in my home town, which is really what caused me to suffer from the ‘Freshman Fifteen’ as opposed to the cafeteria food in the dorms.  Being surrounded by breads and sweets all day was one of the best jobs I ever had.  Even though I’ve always been a morning person, starting a shift at 3 am isn’t easy.  I found it’s much nicer when you have good co-workers with whom you share some common interests.  The ones we happened to find in that bakery were Mexican rap music and making animals out of scrap bread dough.  Don’t judge, 3 am is a weird time of day/night for anyone and reggaeton keeps the spirits up and brain awake in the wee hours.

Anyways, we would always make this bread in such huge batches, it was one of the bakery’s best sellers!  There were sometimes more than 50 pounds of bread dough that we made into this gooey, apple filled, masterpiece.  It’s a blast to make and so damn tasty, makes great toast: both the regular kind or the French kind! ;)


Apple Cinnamon Pull Apart Bread

Makes 2 loaves – cost approx $1.25 per loaf



  • 4 lb dough/2 loaf’s worth of your choosing, white or wheat – I’m told you can get this stuff in the freezer aisle?  I use a recipe from Southern Living Magazine.  (about $1 from scratch)
  • 1 can apple pie filling ($.99)
  • 1 Tbs cinnamon
  • 2-3 Tbs honey ($.50)
  • 1/2 cup powdered sugar and a tablespoon or two of milk or water, for optional glaze


  • 2 loaf pans
  • drip pan – absolutely essential!
  • bench scraper
  • side towel – for your handsies

Preheat the oven to 350F, setting up a rack in the middle and a rack below to put a drip pan on.  Grease your loaf pans however you like best.  Make sure to get all the other things and ingredients together before starting.  Trust me, this is a messy one and when you hands are covered in apple cinnamon goop, you don’t want to be digging around in your cabinets.


Put all the ingredients in that first set on a working surface, like so!


Then chop the ba-jezus out of it while occasionally stirring everything together into one gooey mess.



Scoop into the two loaf pans and let them sit for 20 minutes or so.  (This lets the dough proof a bit and lets all the flavors meld.)


Bake at 350F 45 minutes or so, until the outside is irresistibly golden and the internal temperature is about 180F.  Oh my mercy!

Sausage and Lentil Stuffed Cabbage – The Lentil Adventure Gives in to Bacon…


, , , , , , , ,


This little recipe took a couple tries to get it right, but I’m pretty pleased with the results.  I was getting tired of lentils, big surprise, but in particular I was getting tired of lentils as part of a vegetarian meal.  I wanted something that felt fancy and rich, but still helped me chip away at my massive box of lentils.  Making these stuffed cabbage rolls a second time was good for me because, on the second go-around, I figured out how to keep from dirtying every pot and pan in the house and how to simplify the sauce and the side dish for these delicious little cabbage rolls.

One thing that I really love is that this dinner, has that ‘Sunday-Supper’ feel to it in the sense that it takes a while to put together but it tastes like a million bucks and makes your whole house smell like braised wonderfulness.  It’s super-tasty but at the same time, it stretches out a mere half pound of ground sausage into a protein and veggie packed dish.  I hope you like it!

Sausage and Lentil Stuffed Cabbage - served with buttered herb noodles

Serves 4 – cost approx $1.41 per serving, including noodles


  • 1 cup dry lentils ($.50)
  • 1/2 cup pearl barley ($.15 – this is a good item to look for in the bulk aisle!)
  • 1 head cabbage ($.99 I got a great deal!)
  • 4 slices bacon, divided use? kinda… ($.44)
  • 1 small onion, finely diced
  • 2-3 cloves garlic, minced
  • 1/2 lb country sausage – this is the leftover half of my sausage roll from the pasta night! ($.99)
  • 3 eggs ($.45)
  • 1/2 cup parmesan cheese, you know, the kind that comes in a green can, not the kind that comes in a big wheel… ($.50)
  • 1/2 tsp paprika
  • 1/4 cup fresh herbs or 2-3 Tbs dry – I used some fresh thyme and sage ($0 from my Daddy’s garden!)
  • 2 cups stock – any type!
  • 1/2 tsp paprika
  • 1 cup sour cream ($.35 – look for ‘it’s about to expire’ discounts!)

Budget an hour or so of your time to put this dish together and another hour for it to braise in the oven. This isn’t a quick week-night meal to throw together.  I would strongly advise reading this recipe all the way through.  Start by putting the lentils and barley in a small sauce pot and covering with water.  Simmer about half an hour or until the lentils are fully cooked.  I’ve noticed that they seem to cook at a similar rate…  When done, rinse in a colander and put in a large bowl that you will later assemble your filling in.

While the lentils and barley are cooking away, go ahead and prepare your cabbage.  Blanching and shocking it is absolutely necessary.  (I tried to be lazy and skip this step, it’s bad, don’t do it!)  This process makes the cabbage leaves pliable and easy to fill with stuffing and they seem to cook much better and more evenly when you stuff them and bake them.  First, get your set up going: one pot salty, boiling water, one large bowl salty, icy water and a landing place for your blanched and shocked cabbage, I used a casserole dish lined with a tea towel.  Like so.

IMG_0580Next, cut around the base/stem of the cabbage with a paring knife.  Gently pull apart all the leaves until you have a nice big pile of them.  Like so.

IMG_0579Then, start to move the cabbage leaves, 3-5 leaves at a time, through the blanching and shocking station.  First, you dunk them in the boiling water for 2-3 minutes, then into the ice bath for a minute or so then into the resting/draining spot.  Ta-da!

IMG_0581[Unnecessary, but dishes/time saving note: keep your pot of hot water on hand for cooking the noodles in later!  Also, use the casserole dish to build your stuffed cabbages in later.]

Ok, so by now we’ve got blanched and shocked cabbage leaves, just begging to be stuffed.  So let’s make some filling to oblige them.  In a large saute pan, cook up the bacon and set it aside for it’s ultimate destiny, being crumbled over the top of your finished dish.  Saute up the onion and garlic in the bacon fat for about 5 minutes and then scoop into the bowl with the lentils and barley.  Add in all the other ingredients in that large set (the eggs, ground sausage, herbs, etc…) and mix thoroughly.  In that same saute pan, cook up a little bit and taste for salt and adjust the seasonings as necessary.  Hang onto that pan for making the sauce at the end.

Now, onto assembly!  (Now is a good time to preheat your oven to 350F)


Put about half a cup of filling in each leaf and roll them up like little burritos.  It made about 16 cabbage rolls for me.

IMG_0586Ho-kay, now pour in 1-2 cups stock.  The level of liquid should come up about half way up the side of your beautiful little cabbage rolls.  Cover and pop into a 350F oven for 45 – 60 min of braising time.

Last step, I promise, when the cabbage rolls all cooked up, gently drain out the delicious stock into the reserved large saute pan.  Don’t worry about getting it all, just what you can without accidentally dumping the cabbage rolls onto your stove top.  Reduce by half over high heat, then turn to medium and stir in the sour cream and paprika.  Simmer to combine for 2 minutes, taste and add salt as necessary.  Pour your delicious sauce over the little cabbage bundles of joy and garnish with the reserved crumbly bacon.  Now the clouds should part and a chorus of angles should sing merrily while shining heavenly light down upon your creation.  Serve with hot buttered noodles, enjoy!



Get every new post delivered to your Inbox.

Join 95 other followers