TEARING CABBAGE

We all know that if you use a knive to cut lettuce it will cause it to turn brown. But did you know that if you tear cabbage with your hands which is sometimes hard to do, it will be more cruncy and taste more sweeter. That is a lot of tearing. Tear it into small pieces with your hands to stri fry or fry in a skillet.  This is what I have read. I am going to try it and see. lol. I know in the winter to me cabbage just don't have a good taste. To me it also has a smell that is different from cabbage out of the garden. We will see how this turns out. May have learned somthing new that is good to know. I know my aunt and I went on a diet and we ate enough cabbage to lose any kind of weight. I ate it till I was sick of it. She eats her cabbage with her fingers. I ask her why does she do this. She says it makes it tate better. Now she is a very clean person and I just could not see her eating cabbage with her fingers. lol. I tried it with a piece of cornbread. It is messy but to me it does taste better that way. Just don't have on a big new outfit as you just might ruin it. When I fry my cabbage I like to add some sugar to it. It helps bring out the flavor. Just add about a 1/2 teaspoon to a big pan. I don't put a lot of oil in mine but add some water and sort of stir fry it. I have now started eating cabbage again but about every time I eat it I think of our diet. Oh yeah, we did lose weight. Around 30 lbs.

CABBAGE WITH A CRUNCH

1/4 Head of Cabbage, tear it with your hands for more sweet taste
2-3 Cloves of Garlic, minced
1 Teaspoon Crushed Red Pepper Flakes(optional)
1 tsp. crushed red pepper flakes (optional)
Fish Sauce to taste
1/2 Teaspoon Salt
1/2 Teaspoon Chicken Powder(can leave out if using do not add salt)
Extra Virgin Olive Oil or any cooking oil

Heat a wok and addd the oil. Add the garlic and stir fry. Do not let turn dark brown or it will taste scorched. Add the pepper flakes. Then add the cabbage. Add the chicken powder. Stir fry until done. Add the fish sauce if you like it for taste. You may add about 1/8 cup water if needed. Serve hot.

BLACK- BEAN-CORN CHICKEN CHILI

3 Boneless Chicken Breasts , cooked and diced
2 Teaspoons Chili Powder
1 Can Chicken Broth
2 Cans Black Beans, drained and rinsed
2 teaspoons cumin
1 Can Diced Tomatoes
2 Tablespoons Salsa, thick kind
2(6)oz. Tomto Paste
1 Can Whole Kernel Corn, drianed
1 Medium Onion, chopped
1 Roasted Red Pepper, chopped
1 Green Bell Pepper, chopped
1 Tablespoon Minced Garlic
1/2 Teaspoon Hot Sauce

Mix all ings. together and cook in the crockpot on low for 4 hours. Stir every now and then. Serve with nachos or crackers.

CHICKEN AND SWISS CHEESE BAKE

This is so easy to make and so filling. You can use cooked chicken breast or chicken tenders instead of the rotisserie chicken. Do not let the chicken breast overcook or they will be tough. I like to brush some olive oil on mine and let them bake instead of cooking on stove. I cover them with alum foil when baking.


1 Rotisserie Chicken(or 3 chicken breast, cooked and shredded)
1 Pack Swiss Cheese
1 (16)oz. Box Ziti Noodles
1 Cup Sour Cream
1 Box Stove Top Stuffing
2 Cans Cream of Chicken Soup

Boil ziti noodles and then set aside. Shred the chicken. Stir together the chicken, the soup and the noodles. In a medium bowl, mix together the sour cream and stuffing mix. Spread the noodle/chicken mix in a sprayed glass long baking dish. Add a layer of the sour cream dressing mixture on top. Spread the swiss cheese slices over all of top. Put some alum. foil on top to keep cheese from burning. Bake on 350 for 20 minutes. Very good.

EASY POTATO WEDGES

4 Or 5 Russett Potatoes
1 /12 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Grated Parmesan Cheese
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Salt (I like sea salt)
1/8 Teaspoon Ground Black Pepper
Can use: Dash of Paprika and Onion Powder or Red Robin Seasoning

Wash the potatoes and pat dry. Do not peel. Cut lengthwise into wedges and sit aside. Combine all the other ings. in a small bowl. Brush this mixture onto the potato wedges. Place potato wedges skin side down in a shallow baking dish or small sprayed cookie sheet. Bake on 350 uncovered for 1 hour or until tender. Do not let burn on bottom.

INDIAN EGGS AND RICE

5-6 Eggs, hard boiled
1 Large Onion, sliced
1 Teaspoon Grated Garlic
1 Teaspoon Grated Ginger

Pinch of Garam Masala (don't have to use)
2 Tomatoes, chopped
2-3 Green Chillies
1 Teaspoon Red Chili Powder (or less)
2 Tablespoons Soy Sauce
1 Teaspoon White Vinegar
Salt to taste
2 Tablespoons Canola Oil or Peanut Oil
6 Sliced or Quartered Hard Boiled Eggs


Heat the oil to medium. Once it is hot add the sliced onions and saute them until they are translucent. Add the grated ginger and garlic and stir for 30 seconds. Next add the chopped tomatoes, red chili powder and the garam masala or some cornmeal or flour. stir well untill the tomatoes are soft and mushy. Add the soy sauce and eggs next followed by salt and vinegar. Combine everything taking care the yolks of the eggs don't separate. Top with green chilis and serve over rice or with noodles or with warm bread.

INDIAN CABBAGE

1 Head Cabbage, shreded into medium shreds
1 Cup Peas (fresh or froze)
2-4 Tabespoons Canola or Olive Oil
3 Tablespoons Chopped Onions
1 Teaspoon Fenugreek Seeds (methi Dana)
1 Teaspoon Corander Seeds, crushed coarse
Pinch of Asafoetida(hing)
1 Teaspoon Turmeric Powder
2 Tabespoons Red Chili Powder
2 Teaspoons Dry Mango Powder (amchoor)
1/2 Teaspoon Garam Masala (don't have to use)
Salt to taste
In a wok/pan heat the oil to the smoking point. Once heated reduce to medium and add the fenugreek seeds to the oil. As they start to crackle and turn brown then add the asafoetida powder to the oil and then add the onions. Do not burn the seeds. Saute the onions in the oil until brown. Next add the crushed coriander seeds, turmeric powder and red chili powder. Combine well and add the cabbage. Saute the cabbage for 5 minutes until it starts to wilt or sweat. Add the peas and garam masala and cover with a lid until the cabbage is soft but not mushy. Remove from heat and add the salt and dried mango powder. Serve over rice with flat bread.