Cabbage Rolls
(adapted from this recipe)

1 head green cabbage

2 lbs ground beef (could use other ground meats)
1 egg
3 garlic cloves, minced
1 onion, chopped
1 tsp dry basil
1 tsp dry oregano
1/2 tsp garlic powder
1/2 of a head of cauliflower

1 large jar of tomato sauce (3-4 cups)

Grab a large pot and a metal steamer basket (like this dealy). Add water to the pot to reach the bottom of the steamer and bring the water to a boil. Cut the core out of the bottom of the cabbage and set it bottom-down in the steamer. Put a lid on it for 15 minutes. Remove the cabbage and set aside to cool.

In a frying pan, add the garlic, onions and herbs, sauté on med for 2-3 mins, remove from heat. Break the cauliflower into smaller pieces and whiz in a food processor until chopped fine like rice.

In a mixing bowl combine the meat, egg, onion mixture and cauliflower.

If the cabbage isn’t cool enough to handle run some cool water over it. Carefully separate twelve of the cabbage leaves, trying not to tear them. I find that I often have to cut out of a bit of the thick centre of the cabbage leaves to get them to roll nicely.

Spray a 9×13 inch pan with a bit of oil and spread a few big spoonfuls of tomato sauce on the bottom of the pan to keep the rolls from burning.

One at a time, roll about a half a cup of the meat mixture in each of the cabbage leaves, tucking in the sides to form a cute little bundle. Arrange the bundles in the pan seam-side down.

When all your bundles are in the pan, pour the remaining tomato sauce over the whole works. Cover the pan loosely with foil and bake in a 350 degree oven for an hour.

My pot roast is usually a very improvisational thing, but I’m going to jot down my most recent variation of it because it turned out great.

A beef roast, a good size for your slow cooker
1/4 c flour
1 tsp thyme
1 tsp garlic powder
1/2 Tbsp smashed peppercorns
1 tsp salish salt
1 tsp salt
2-3 Tbsp oil
Worcestershire
2 cups broth
1 large onion

Mix the flour with the thyme, garlic, pepper, and the salts. Start heating the oil in a pan. Make sure your roast isn’t too bloody; pat it with paper towels if you have to. Dredge all sides of the roast in the flour mixture. SET ASIDE the flour mixture that remains. Brown in the pan for a few minutes on each side.

Put the roast in the center of the slow cooker. Pour the broth over top and shake on a very generous amount of Worcestershire. Flavours often dull with slow cooking so use twice the amount of Worcestershire that seems right. Slice the big onion into wedges and place around the roast. Cover and cook on low for 6-8 hours.

Remove the roast to a plate or cutting board and cover with foil. While it is resting scoop the onion wedges out of the slow cooker, leaving the broth behind. I like to serve the onions with the meat. Now whisk the leftover flour/spice mixture into the broth in the slow cooker. Turn the heat up to high, cover, and let cook for 30 minute or more until the broth has thickened into a nice gravy.

1 Tbsp oil
3 lbs beef boneless tip roast, trimmed of fat
2 tsp caraway seed
1/2 tsp salt
1 lb small whole onions
1 lb sauerkraut, undrained
1/2 cup dark beer or beef broth
1/4 cup flour
1 Tbsp stone-ground mustard

Heat oil in large frypan. Cook beef in oil until brown on all sides. Sprinkle with caraway seed and salt.

Place beef in crockpot. Arrange the onions, sauerkraut, and 1/4 cup of the beer around the roast.

Cover and cook on low for 6-8 hours.

Remove beef from cooker, cover to keep warm. Mix flour, remaining beer, and mustard in small bowl. Whisk into the juices. Increase heat to high, cover and cook for 20-30 minutes. Serve the beef with the thickened gravy.

Nutritional Breakdown: 205 calories, 6g fat, 70mg cholesterol, 490mg sodium, 9g carb, 2g fiber, 29g protein, 2% vitA, 8% vitC, 2% calcium, 18% iron

1-2 onions, chopped

2 Tbsp butter

4+ cups beef stock

1/2 lb barley

Saute onions and beef in butter. Add lots of stock. Cook as long as possible. 45 minutes before serving, add the barley and cook until soft. Add more stock if necessary.

1/2 lb (225g) Beef, sliced thin against the grain

Marinade:
2 T Soy sauce
1 T Rice wine vinegar
1/2 t Sugar
1 Clove garlic, minced
1 t Minced ginger root
1 T Cornstarch
1 T Sesame seed oil
1 T Oyster sauce (optional)

2-3 c Broccoli flowerets

Combine sliced beef with marinade in a heat proof dish with a rim. Place in steamer and steam for 10 minutes. Remove cover and arrange broccoli around outer edge of plate. Cover and steam 10 minutes more. Serve with hot white rice

1 (3-lb) Boneless beef rump or tip roast, trimmed of fat
1 Clove garlic, slivered
3 T Creamed horseradish
1 pkg gravy mix
3 Medium carrots, cut in half lengthwise and into 2-inch pieces
1 lb Small red potatoes, quartered
1 Medium stalk celery, cut in half lengthwise and into 2-inch pieces
1/2 c Water
1/2 t Salt
A dash of course ground black pepper
2 T Cornstarch
3 T Water

With tip of knife, make cuts in the top of the beef roast and insert garlic slivers. Spread beef with 1 T of the horrseradish. Sprinkle with 1/2 t of the gravy mix. Place beef in slow cooker. Arrange carrots around beef. Top with potatoes and celery.

In small bowl combine 1/2 c water, remaining gravy mix, salt, and pepper. Mix until well blended. Pour over vegetables.

Cover and cook on low 8-9 hours.

Just before serving; remove beef and vegetables from slow cooker. Place on a serving platter and cover to keep warm. In medium saucepan; combine cornstarch, 3 T water, and remaining 2 T horseradish. Blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

Nutrition info per serving:
360 cals, 8g fat, 560mg sodium, 24g carbs, 48g protein

2 pk Beef flavor Mr.Noodles
Salt
3 c Water
1/2 lb Ground beef
1/2 c Mushrooms, sliced
15 oz Spaghetti sauce
3 T Parmesan cheese
1/2 c Onion, chopped
1/2 c Milk
1 Egg
8 oz Mozzarella cheese, grated
Aluminum foil

Cover pizza pan with aluminum foil. Build up foil edges to form about
1/2-inch tall rim around the edge. Lightly grease the aluminum surface.
Cook both packages of noodles with pinch of salt in water. Do not use
flavor packets. Drain noodles and set aside. Brown beef, onions, and
mushrooms together. Drain excess fat. Stir both flavor packets into meat
mixture. Set aside. Beat together egg, milk, and parmesan cheese. Stir this
mixture into noodles. Evenly spread noodle/egg mixture on to pizza pan.
Pour sauce over noodles. Sprinkle on meat mixture, top with cheese. Bake at
350 degrees for twenty minutes or until golden, bubbly brown. Let stand
five minutes before slicing. Great for parties.

1 c Ketchup
3/4 c Brown sugar
2 T Vinegar
1/2 t Dry mustard
1/2 t Worstershire sauce
1 lb Ground hamburger
Garlic powder
Salt and pepper
A few slices of bread crumbs

Mix meat, garlic powder, salt, pepper, and bread crumbs. Form into balls
and microwave on high 2 minutes. Turn, microwave one more minute.

Mix ketchup, brown sugar, vinegar, dry mustard, and worstershire sauce.
Microwave until bubbly, stir several times.

1 1/2 lb Lean ground beef
1 t Cumin
1 t Chili powder
2 T Vegetable oil
1/2 Onion, diced
2 Cloves garlic, minced
1/2 c Green pepper, diced
1 T Worcestershire
3/4 c Ketchup
1/2 c Chili sauce
1 c Tomato sauce
Hamburger buns

Season the beef with the cumin and chili powder. Add salt and pepper to
taste. Brown th ebeef in an oiled skillet until meat is fully cooked.
Drain fat and set aside. Heat additional oil in the skillet and saute
onion, garlic, and pepper for four minutes. Combine vegetables with ground
beef. Add worcestershire sauce, ketchup, chili sauce, and tomato sauce.
Reduce heat to medium and cook uncovered for 10 minutes. Serve with
hamburger buns.