Meal Swap Recipes – Page 23

Asian Cabbage Rolls

Adapted from Not Your Mother’s Casseroles

1 large head napa cabbage
1 teaspoon salt
1/2 pound ground turkey
1/2 cup cooked brown rice
1/4 pound shiitake mushrooms, finely chopped
1 large egg, beaten
1 1/2 teaspoons toasted sesame oil
2 tablespoons tamari sauce
One 1-inch piece fresh ginger, peeled and grated
3 cloves garlic, grated or 2 teaspoons garlic paste
Freshly ground black pepper
3 scallions, chopped
1 cup fresh cilantro, chopped

Sauce:
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1/3 cup low-sodium chicken broth
1 tablespoon toasted sesame oil
1/2 teaspoon sugar
1/2 – 1 teaspoon sriracha or other hot chili sauce, to taste (optional)

Prep Day: Preheat the oven to 400°F. Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.

In a large bowl, mix the turkey, rice, mushrooms, beaten eggs, sesame oil, soy sauce, ginger, garlic, and a generous amount of black pepper. Stir in the scallions and cilantro. Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.

Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)

To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. At this point the rolls can be covered and refrigerated for up to 24 hours.

You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer.

Serve Day: To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.

Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.

October 2013 Menu for Friday Am’s Swap

Chicken Parmesan – Lindsey M.

6 Chicken Breasts
Jar of Spaghetti Sauce
noodles
1/3 cup of grated Parmesan Cheese
2 cups Mozzarella Cheese

Prep Day Directions: Measure and package cheese and Chicken. Label and freeze.

Serve Day Directions: Remove cheeses from freezer bag. Thaw chicken and cheeses. Place spaghetti sauce and parmesan cheese in 9×13 dish. Mix. Cut Chicken pieces in half and add to pan. Bake at 350 for 30 minutes. Sprinkle mozzarella on top of chicken and bake for 5 more minutes. Serve over noodles.

Asian Turkey Meatballs and Rice – Gretchen

Meatballs: 1 lb ground turkey 1 egg 1/4 cup of fresh cilantro, chopped  2 tbsp scallion, finely chopped
1 tbsp ginger, minced 1 clove of garlic, minced
1/4 cup of panko crumbs 1 tbsp soy sauce 2 tsp sesame oil Sea salt and freshly cracked pepper, to taste

Dipping Sauce:
4 tbsp soy sauce 2 tbsp water 2 tbsp lime juice 2 tsp sesame oil 1/4-1/2 tsp honey, to taste 1 scallion, chopped

Prep Day Directions: Combine the soy sauce, lime juice, water,sesame oil, green onion, and honey together in a dish. Whisk until well combined; set aside. Preheat the oven to 500 degrees. Coat a baking dish with cooking spray. Combine the ground turkey, egg, green onion, cilantro, ginger, garlic, panko, soy sauce, sesame oil, sea salt and freshly cracked pepper, to taste together in a large bowl. Gently mix the ingredients until well combined. Shape mixture into balls, then place into the baking dish. Place the meatballs into the oven and bake until cooked through, about 15 minutes.

Serve Day Directions: Prepare rice. Reheat meatballs until heated through, either in microwave or in oven. Serve with rice and dipping sauce.

Baked Herb Fish Fillets – Carrie L.

1cup of Italian flavored bread crumbs, either ready made or your own version
1/2 cup grated parmesan or romano cheese
1 teaspoon of garlic powder or a minced garlic clove
1/2 teaspoon of salt
2-3 pounds of frozen fish

Prep Day Directions: Freeze fish fillets. Combine bread crumbs, parm cheese, garlic powder and salt in 1 qt bag, attach to fish pack and freeze.

Serve Day Directions: To serve, thaw fish and bread crumb mixture. Lightly beat one egg white and dip fillets in it. Put fillets one at a time in bread crumb mixture; make sure each is coated. Remove and arrange fillets in baking dish. Bake in preheated 375 degree oven for about 15 minutes (until fish flakes easily).

Meatball Sandwich Casserole – Vanessa

1 bag (14 to 16oz.) frozen meatballs
garlic, onion powder, salt and pepper for extra flavor to your taste
1 regular sized jar of marinara sauce or your favorite red sauce
2 c four Italian cheese blend, shredded
1 loaf of frozen garlic bread, sliced (I like the Alexia brand)
Prep Day: Package up and label the ingredients for freezing.

Serve Day: Thaw. Preheat oven to 400. Place entire bag of meatballs in pot with sauce (You can also add garlic, onion powder, salt and pepper for extra flavor if you would like) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot.

Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices need to be standing up.

Once meatballs heated through remove from heat. Place meatballs in the center of a 9×13 baking dish, layer Italian blend cheeses over meatballs.

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! A side salad goes nicely with this quick meal.

Vegetable Lasagna – Jessica

Recipe to come…

Ham and Swiss Crepes – Carolyn

1/2 cup flour
pinch of salt
3 eggs
3/4 milk
2 tbsp melted butter
2 cups shredded swiss cheese
1/2 pound thinly slice Black Forest Ham

Prep Day Directions: For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, and milk and whisk to combine. Stir in the melted butter.

Preheat a 10-inch non-stick skillet over medium low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side. Flip over. Place crepes in freezer bag and bag ham and cheese as well.

Serve Day Directions: Thaw. Place some cheese and ham on top of crepes. Season with a little salt and pepper, then fold the crepe over and cook on skillet until the cheese starts to melt.

Pork Eggs Rolls – Lindsay L.

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving

Prep Day: In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

HOW TO ROLL AN EGG ROLL –

Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cuppork mixture in center of each.

Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.

Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.

Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Flash freeze, package up till ready to use.

Serve Day: To Fry – In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

To Bake – If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Notes to Swappers –

November 2013 Menu Rotation:

Seafood/Fish – Carolyn and Lindsay L.
Poultry – Heather T. and Carrie L.
Beef – Lindsey M. and Gretchen
Meatless or Your Choice – Vanessa
Pork – Jessica and Keri (out this month)

Please email me your two recipes to be voted. Also don’t forget to submit your completed to the blog. Need all recipes Monday before the swap. Thanks for cooperation!

Next Swap is on 11/15 @ 11:30am in the first free church gym (51st and Chicago ave.).

Category: Meal Swap Recipes

Wellness Wednesdays: Asian Cabbage Rolls

Meal Swap: Friday Am’s November 2013 Menu

Meal Swap: October 2013 Recipes for Friday Am’s Swap

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