Cook Cabbage Recipes
Virgin Curry Cabbage Recipe – The Story
Again, the old man laughed at him and told him that he was crazy. The young man wasn't going to quit trying, so he turned to him and said, "Sir, did you know that I make the best cabbage in town?" "What if I plow your field, graze your cattle, and fix you one of my cabbage dishes? Would you at least allow her to just be friends with me?" The old man replied, "Ok young man, just friends; I don't think that should be much of a problem."
One day while he and the virgin were both having a conversation, he said to her, "How about me preparing one of the best cabbage dishes for you, would you mind? She hesitated for a moment, then said, "Okay, fine." On his way home, he stopped at one of the stores in the neighborhood and bought a bottle of virgin olive oil, some curry powder, a jar of Lawry's seasoned salt, onions, fresh garlic, thyme, etc. As soon as he got home, he went straight to his vegetable garden and cut one head of cabbage.
The following morning he got up early and fixed her a pot of virgin curry cabbage. When he brought it to her, at first, she was a bit hesitant in tasting it, but he insisted that she should. She finally did and was impressed with how well it tasted.
She told him that it was the most delicious cabbage she ever had and encouraged him to take it to the annual village fair. He took her advice and guess what happened? He won first prize and received a small purse for his cabbage recipe. Although they never got married, they remained good friends.
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Virgin Curry Cabbage Recipe
Prep Time - 10 minutes
Total Time - 30 minutes
Servings - 6
3lbs of cabbage shredded
2-3 medium carrots diced or cut into small pieces
1 medium onion cut into rings
1.5 teaspoon Lawry's seasoned salt (No MSG)
½ teaspoon black pepper
1 clove garlic minced
2 sprigs of thyme
2 tablespoons virgin olive oil
1 teaspoon curry powder
1 teaspoon parsley flakes
1 teaspoon butter
Step 1
Shred cabbage and diced carrots. Wash them both and place them in a deep pot with 1 teaspoon of butter. Do not add any water to the pot. Add also curry powder, thyme, garlic, onion, seasoned salt, and then cover the pot with a lid. Let the cabbage steam over a medium flame for approximately 15 minutes.
Step 2
If any water in excess of two tablespoons accumulates in the pot, remove the pot from the fire and pour out excess water. Reduce the flame to low and return the pot to the fire.
Step 3
Add two teaspoons of virgin olive oil and parsley flakes, then stir into the cabbage. Allow cabbage to further steam for another 5 minutes before finally removing it from the flame. Set aside and serve when ready.
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Note: Story and Recipe was excerpted from this Cookbook below "Creative Cooking- Delicious Fruits, Wine, and Beer Recipes"
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Peanut Butter Seasoned Vegetable Rice
I was hoping though, that they weren't hungry as they always did, owing to the fact that I was away on vacation for a week and had just returned the day before, and thus, did not get the chance to go food shopping. On second thought, I figured that since it was late, they must have already eaten, so I should not be worried about having to prepare anything for them to eat. The truth is when I said my food cupboard was empty --- I meant really empty --- it was bare!
However, to my surprise, as soon as they stepped through the door, the first thing they both uttered was, "We are starving; what do you have to eat?" I immediately --- but unconsciously --- threw my hands up! "OMG (Oh My God), just the exact thing I was hoping not to hear," I said to myself. His wife said to me, "What's the matter?" and I immediately tried to cover up for my unintentional gesture. "I am just trying to give you guys a hug," I'm indeed very happy to see you both," I replied --- which of course I honestly did! Right away, they both threw their bags to the floor, and one after the other they each "bear" hugged me.
We all sat and right away dived into a conversation. There was so much to catch up on for all those long five years we all went MIA (missing in action). However, no sooner, Joe paused for a moment and then said to me, "Can you hear my stomach growling?"
I smiled, then reluctantly got up and headed towards the kitchen to see what I could find. "While I was going through my refrigerator, I said to them, "Guys, I am just returning from vacation and have almost nothing in my fridge to eat, as I hadn't gotten the chance to go shopping," that's when he replied, "we are now Vegetarians, so you don't have to worry about any meat, something quick and simple will do."
I wished you had told me ahead of time so that I could take you guys out to dinner, or at least picked up a few items though Joe", I said. He said he had misplaced my number all these years and had just retrieved it from his mom's place after searching for it for almost an hour. He also stated that this was the only reason he had not called me all these years to give me his new phone number and let me know all that was going on in his life. I told him that I understood.
While I was going through the fridge, I remembered that I had some rice -- just enough to prepare a meal for three. I had brought a small bag of rice the day prior to my departure -- to make some rice pudding -- but didn't quite find the time to do so.
I also had a jar of peanut butter, margarine, a few carrots, onions, garlic, bell peppers, and tomatoes in my refrigerator. Having seen all of the above, my trouble was all over. I sighed because I realized that I had all the ingredients I needed to prepare a balanced meal. I had starch(rice), protein(peanut butter), and vegetables.
Within 20 minutes or so, late-night dinner was served, and we all had a wonderful time, laughing and talking while we devoured this simple but nutritious meal.
Ingredients
2 Tablespoons Creamy Peanut Butter
1 Tablespoon Margarine
1.5 Cups Water
2.5 Cups Long Grain Rice
1 Small Onion- diced
1 Romaine Tomatoes - diced
1 Medium Bell Pepper - diced
1 Medium Carrot - diced
2 Cloves Garlic - minced
1 Dash of Seasoned salt
1 Dash Pepper
Direction
Add rice, peanut butter, margarine, seasoned salt, and pepper to 1.5 cups of water and cook at medium for 15 minutes. Reduce flame to low, then add vegetables. Stir vegetables in rice with a cooking fork and let rice with vegetables continue to steam at low flame for another 5 minutes.
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Cook Recipes Chicken Breast
The Chicken Round Recipe Story
There was once an old lady who lived alone on a small plot of land. Her only source of income was from her small vegetable garden and the few dozen chickens that she raised. Every Saturday morning, she would rise very early and walk a mile to the market, where she would sell a few lbs of vegetables and a few dozen eggs.
One
week, however, she didn't have enough produce to take to the market, so she had
to come up with some other way to make a few extra dollars so she could buy a
few necessities for her house. This wise old widow sat down and did a bit of
thinking. Finally, she came up with the idea of using a small portion of
vegetables, some eggs, and a few of the chickens to prepare a chicken recipe she
could take to the market to help supplement her income for that week.
The
problem was however, she didn't have a refrigerator, which was very important
for this particular recipe, so she decided to ask one of her neighbors who had a
small refrigerator ran by a generator to
assist her, and who, of course, was kind enough
to help her out. On Friday, she got up very early in the morning and put her
recipe together. She then took it to her neighbor to have it
frozen.
At
the end of the day, she returned to her neighbor's house for her frozen recipe
to put the final touch to it. She thanked her and told her that she was going
to save her a sample of the finished recipe, and on her way back from the market, she would stop by and give it to her. Although she didn't have a modern-day
oven, she utilized the ancient way of baking to make what she called "Chicken
Rounds."
The
old lady got up early Saturday morning to embark on her journey to the market.
When she got to the market, she found that she didn't have enough
chicken rounds to supply all the people that wanted to buy her product. In fact,
there was a gentleman who had immediately
bought all of them after she let him taste one.
This man, far younger
than her, was so much in love with this recipe that he insisted that he
know where she lived. He told the old lady to climb on the back of his
motorcycle, and both of them headed off to the countryside. All the town folks
stood with their eyes wide open and jaws dropped in awe to see an old lady on
the back of a motorcycle grinning with excitement like a teenage girl as she
rode through the town.
Her
neighbor said that was the last evening he had seen her, "That evening that she rode into the village grinning like a young girl
in love, was the last time I saw her; she
didn't even stop by to give me a taste of the recipe she had promised me." "I
know she is still around, though, because I have seen the fellow coming and going
all the time."
1. Chicken
Round Recipe
Prep time - 30 minutes
Total time - 50 minutes
Servings - 6 Servings
2lbs Chicken Breast
1
cup sliced mushrooms
1 bell pepper thinly
sliced(cut slices in halves)
1
large onion sliced (½ rings)
2
cloves garlic minced
1.5
teaspoon seasoning salt
1 tablespoon curry
powder
1 teaspoon black
pepper
2 cups
cornmeal
4
medium-size eggs
½
dozen 8 ounce Styrofoam cups
Direction:
Step 1
Cut chicken into small strips and wash with a small portion of lemon juice or vinegar in water. Use a paper towel to dry chicken cutlets and place them in a dry bowl. Add all the other ingredients to the bowl, except for the eggs and the cornmeal, and combine them with the chicken. Fill several Styrofoam cups with bits of chicken, onion, garlic, pepper, mushroom, and freeze them overnight.Step 2
Use
eggs to make a batter and set aside. Next, pour cornmeal in a dry bowl and also
set aside.
Step 3
Whenever you are ready to bake chicken, remove Styrofoam
cups from the freezer and carefully cut the cups open. Remove each mold of frozen
chicken mixed with vegetables from the cups and slice each mold across in
several rounds approximately 1 inch
thick.
Step 4
Grease a medium or large flat baking sheet and set it aside. Dip each cut of frozen chicken in egg batter, covering it entirely with batter, and then dip it in cornmeal. Cover it completely or with sufficient cornmeal before placing it on greased baking sheet.Step 5
Preheat oven to 350 degrees f. Bake uncovered for 15 -
20 minutes. Flip each chicken round
at least once onto the opposite side.
Remove the baking sheet from the oven and allow the rounds to cool before serving.
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