Monday, November 09, 2009
I've had more requests for recipes so am posting them here instead of individually. If you try them, please let me know your opinion!
(Recipe Source: everydayhealth.com)
Nutritional Info (Per serving):
Calories: 244, Saturated Fat: 3g, Sodium: 323mg, Total Fat: 11g, Cholesterol: 56mg
1 1/4 pounds beef, stew meat, lean, trimmed of fat, cut in 1-inch pieces
1 tablespoon oil, vegetable
1 large onion(s), thinly sliced (I add more onion)
1 1/2 cup(s) water
3/4 teaspoon caraway seeds (I omit as I don't like caraway seeds)
1/2 teaspoon salt (I omit)
1/8 teaspoon pepper, black
1 bay leaf
1/4 cup(s) vinegar, white
1 tablespoon sugar (I substitute Splenda)
1/2 head(s) cabbage, red, cut into 4 wedges
1/4 cup(s) cookies, gingersnap (I omit to save calories)
1. Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 75 minutes.
2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.
Pennsylvania Red Cabbage
2 tbsp. cooking oil
4 c. shredded red cabbage
2 c. unpared cubed apples
1/4 c. brown sugar (I use 1/8 c. brown sugar, 1/8 c. Splenda)
1/4 c. vinegar
1/4 c. water
1/2 tsp. caraway seed (again, I omit)
Salt and pepper (I omit the salt)
In skillet, heat oil. Add remaining ingredients. Cover and cook over low heat, stirring occasionally. Cook 25-30 minutes. Garnish with apple wedges, if desired.
(This is a recipe from my husband's aunt. Ingredients weren't very specific, but I've tweaked it to my liking.)
2 bags of saucerkraut (rinsed)
1 large sweet onion, chopped
2 T. Smart Balance (or any margarine)
1/2 lb. cooked bacon, chopped (I use turkey bacon)
brown sugar to taste (I use 1/2 brown sugar, 1/2 Splenda)
1 T. caroway seed (optional)
Saute chopped onion in Smart Balance until tender.
Add sauerkraut and brown sugar.
Simmer for 30-35 minutes.