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.

Pumpkin Spice Cupcakes

Nothing says fall comfort food like pumpkin.  Here is a delicious and nutritious alternative to your everyday cupcakes.  Pumpkin puree helps slash fat while adding fiber and flavor!

1/2 cup unsweetened pumpkin puree, canned or homemade
1 large apple, pulsed in food processor or finely chopped
1 cup shredded carrots
1/2 cup raisins
3/4 cup raw sugar
2 large eggs
1/4 cup canola oil
3/4 cup brown rice flour
1/4 cup potato starch
1 tablespoon tapioca starch
3/4 tsp xanthan gum
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup chopped walnuts

Preheat oven to 350 degrees.  Mix pumpkin puree in a large bowl with chopped apple, carrots and raisins.  Stir in raw sugar, eggs and oil.

In a medium bowl, whisk together brown rice flour, potato starch, tapioca starch, xanthan gum, baking powder, pumpkin pie spice, baking soda and salt.  Add to wet ingredients, then add walnuts and stir until blended.

Spoon batter into cupcake wrappers and bake for 30 minutes.  Let cupcakes cool in pan, then transfer to a plate.  Makes 12 super moist cupcakes.

Wild Rice Stuffing

2 cups wild rice, soaked over night
2 tablespoons butter
2 stalks celery, diced medium
1 small onion, diced small
2 cloves garlic, minced
salt & pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup raisins
1/4 cup chicken or vegetable stock

Preheat oven to 375 degrees.  Drain and rinse soaked wild rice.  Cook rice in boiling water until it starts to burst, about 20 minutes, then drain.  Meanwhile, in a large skillet, heat butter over medium heat.  Add celery, onion, and garlic.  Cook until onion is translucent, about 5 minutes.  Season with salt and pepper.  Add drained rice, pepitas, raisins, and broth.  Stir to combine and transfer to a 9-inch square baking dish.  Bake until heated through, about 20 minutes.  Serves 8.

Fresh Tomato Soup

Fall is here and we are all starting to crave warm comfort food.  Here is a simple recipe for homemade tomato soup.  Make with fresh, local tomatoes or grab canned if you are in a crunch.  I'll admit, it does sound like a daunting task, but keep reading and find out just how simple it is to make.  

3 medium tomatoes, peeled and quartered
-OR-
1 can of tomatoes, cut up (couldn't be easier, right?!?)

1 cup water
1 medium onion, chopped
1 stalk celery, chopped
2 tablespoons snipped fresh parsley or (2 teaspoons dried)
1 teaspoon minced garlic
2 teaspoons lemon juice
1 teaspoon raw sugar
1 small hot pepper, chopped (optional)
salt to taste

If desired, seed the fresh tomatoes.  In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, parsley, garlic, lemon juice, raw sugar and pepper.  Bring to boiling; reduce heat.  Cover and simmer for about 20 minutes or till celery and onions are very tender.  Cool slightly.

Place half of the tomato mixture in a blender or food processor.  Blend until smooth.  Repeat with the remaining mixture.  Return all to the saucepan and heat through.  Makes about 4 cups.

Time saving tip:  Make a double or triple batch!  Freeze in canning jars for a quick meal.

Almond Coconut Bites

Does making cookies in under 10 minutes sound impossible to you?  One of the number one reasons for not eating healthy is that there's not enough time,  but anyone can pull this off.  These cookies are made of whole, real food and contain no refined sugar. Give them a try, you won't be disappointed!

1/2 cup raw almonds

1/2 cup coconut, shredded and unsweetened

10 dates, pitted

1/4 cup cocoa

1/4 cup coconut oil

1 tablespoon maple syrup or honey (optional)

Pulse almonds in a food processor until they resemble fine bread crumbs.  Add the coconut, dates, cocoa and coconut oil.  Pulse until everything clumps together.  Scrape down the sides of the food processor bowl if necessary.  Taste the cookie mixture... If it's not sweet enough, add the maple syrup or honey and give it a few more pulses.  Using a tablespoon, scoop out the mixture (pressing against the side of the bowl) and drop by spoonfuls on a plate or piece of waxed paper.  Cool in the refrigerator until firm.  Eat & enjoy.

Variations & Substitutions

Coconut is not your thing? Use all nuts.

Allergic to nuts? Use all coconut.

Don't like almonds?  Try your favorite nut.  Walnuts are a good choice.

Out of coconut oil?  Try peanut, almond or sunflower seed butter.  Just use a smidgen less.

Switch things up by adding cranberries, raisins, seeds or dark chocolate chunks, you're only limited by your imagination!

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!