Skillet Golumpki

It seems like every part of Europe has their version of a cabbage roll, our polish family members call them Golumpki.  The traditional version is delicious, but also time consuming.  Here is a simplified version that can be made in a skillet in under 45 minutes.  Peppers and carrots are not normally found in Golumpki, I just saw an opportunity to sneak in some extra veggies.

You may also notice that there isn't a picture of the finished product.  There is a good reason for that.  The pictures just didn't do it justice!  Seriously.  It is delicious.  Try it.

1 pound ground beef
1/2 cup coarsely chopped onions
1 small green pepper
1 medium carrot
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 cups cooked brown rice
1 egg, beaten
1/4 cup milk
6 cups of coarsely chopped cabbage
8 oz can tomato sauce
1 tablespoon brown sugar or raw sugar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce

In a large skillet, brown hamburger with the onions.  Pulse the carrot and peppers in a food processor until finely chopped.  Add peppers, carrots, brown rice, salt and pepper to the browned hamburger.

Notice how finely chopped the carrots and peppers are?
That's what you want... we're trying to hide them :) 

Whisk the egg and milk together in a small bowl.  Add to the hamburger mixture while stirring.  This is important because you don't want to end up with fried egg in the bottom of the pan, you want it sticking to all the delicious bits of burger.

Next, add the coarsely chopped cabbage, tomato sauce, brown sugar, lemon juice and worcestershire sauce.  Stir to combine.  Cover and simmer for 20 minutes.  Serves 6-8.

Sesame Quinoa Spring Rolls

Quinoa (pronounced "keen-wah") is a tiny, light, nutty flavored grain that has been growing in popularity... and for good reason!   It is a great source of energy-boosting iron, folate and B vitamins.  Plus, it's one of the few grains that is a complete protein, containing all nine essential amino acids.

Prep:  30 minutes
Prepare:  15 minutes
Serves:  5

Spring Rolls:
1 cup quinoa
1 3/4 cups water
1/3 cup pine nuts or walnuts
1 1/2 cups thinly sliced cabbage
1 large carrot, sliced into matchsticks
5 green onions, sliced
1 red bell pepper
1/4 cup olive oil
2 Tbs low-sodium, gluten free soy sauce
2 Tbs rice vinegar*
2 minced garlic cloves
2 tsp sesame oil*
1/4 tsp sea salt
10-12 rice paper wrappers** -OR- leaf lettuce

1.  In a medium saucepan, mix quinoa and water.  Bring to a boil, reduce heat and simmer covered for 15 minutes, or until liquid has been absorbed.

2.  While quinoa is cooking, toast pine nuts or walnuts in a dry skillet over medium-low heat until lightly browned, stirring often.

3.  Fluff cooked quinoa with a fork and combine in a large bowl with nuts, cabbage, carrots, green onions and red pepper.  In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, garlic, sesame oil and sea salt; stir into quinoa mixture.

4.  For rice papers:  Fill a shallow pan (large enough to set the rice papers in) with hot water and soak one rice paper until softened, about 15 seconds.  Remove and place 1/3 cup of the quinoa filling down the center of the paper.  Fold the bottom edge over the mixture, then fold both sides over the top and roll tightly.  Continue with remaining papers and quinoa filling.
For lettuce leaves:  Spread leaf and place ample quinoa filling in center and roll gently.

Dipping Sauce:
2 Tbs low-sodium, gluten free soy sauce
1 Tbs rice vinegar*
Juice of 1/2 lime
2 tsp garlic chili sauce (such as Srirachca Hot Chili Sauce*)

In a small bowl, whisk together soy sauce, rice vinegar, lime nice and garlic chili sauce.

*ingredients can be found in the ethnic section of most grocery stores
**rice paper wrappers can be found in some larger grocery stores or an oriental market

Egg Bake

On busy days, I find myself looking for something simple and healthy that doesn't create a huge mess.  This dish doesn't require waiting for meat to thaw, but is still loaded with protein.  It's also one of those dishes that can easily be customized with whatever vegetables you may have in the refrigerator... the possibilities are endless!  Measuring really isn't necessary with this recipe, just make sure that you choose a baking dish large enough for the egg and vegetable mixture.

1/2 cup sharp cheddar cheese, shredded
sliced mushrooms
sliced green onions
chopped peppers
small amount of coconut oil or butter
6 eggs
3/4 cup milk
1 cup frozen chopped spinach, thawed and drained
2 dashes of hot sauce
1/4 teaspoon salt
pinch of pepper

In a medium skillet, saute mushrooms, green onions and peppers in butter or coconut oil until tender; drain.  Place in the bottom of an ungreased 9 inch pie plate and sprinkle with the shredded cheese.  In a bowl, beat eggs.  Add milk, spinach, hot sauce, salt and pepper; mix well.  Slowly pour over the vegetable and cheese mixture in the pie plate.  Bake in a preheated, 350 degree oven for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.  Enjoy!