cooking for your boyfriend

Tuesday, February 22, 2011

Jewish Stuffed Cabbage

Makes about 15 rolls
This is one of my boyfriend's favorite meals.  You can get about 4 days worth of meals out of this, and it's very economical.

  • 1 large green cabbage 

For the sauce
  • 3 tablespoons olive oil
  • 1 1/2 onions (about 2 cups), chopped
  • 2 (28 ounce) cans crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1/3 cup brown sugars
  • 1/3 cup raisins
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
For the filling
  • 2 lbs ground beef
  • 1/2 onion, diced
  • 3 eggs
  • 1/2 cup dry bread crumbs
  • 1/2 cup uncooked rice
  • 1 teaspoon chopped oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
1.  Bring a large pot of water to a boil.  In a large skillet with sides or a wide sauce pan, heat olive oil over medium heat.  Add onions and cook until translucent, about 5 minutes.  Stir in crushed tomatoes, vinegar, sugar, raisins, salt and pepper.  Bring to a boil then reduce to a simmer.  Cook for 30 minutes, stirring occasionally.

2.  Meanwhile prepare the cabbage leaves.  Carefully dunk whole cabbage into boiling water.  Allow cabbage to boil for 5 minutes.  Transfer cabbage to a strainer (in the sink) and allow to cool for a few minutes.  Transfer to a board, root side down.  Gently peel off the outer leaves one at a time.  Once you get to the tougher leaves, dunk the remaining cabbage into boiling water and repeat the process again.  Discard the small leaves and core.  You should get about 15 good leaves to work with.  Cut off the bottom vein of each leaf (see picture).  Set aside.
Cabbage leaf after cutting out the bottom vein
 3.  Preheat oven to 350 degrees F.  Make filling:  In a large bowl, combine ground beef, onion, eggs, bread crumbs, rice, oregano, salt and pepper.  Add 1 cup of the sauce, and mix together using a fork.  

4.  Prepare the rolls:  Here's a quick video on how to stuff the cabbage rolls.

Transfer to a dutch oven.  Repeat with the rest*. 

5.  Pour the rest of the sauce over the cabbage rolls.  Cover and cook for 1 hour.

*If you have left over filling, freeze it and use for later

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Sunday, February 13, 2011

Chocolate Chip Pink Meringues

Makes 1 dozen in 2 hours
Tip:  Never make these on a rainy day.  They won't turn out!


  • 5 large egg whites
  • 1 1/4 cups light brown sugar
  • 2 pinches cream of tartar 
  • 1 (11.5 ounce) bag milk chocolate chips
  • 3/4 teaspoons pure vanilla extract
  • red gel paste food coloring

1.  Preheat oven to 250 degrees F.  Line 2 baking sheets with parchment paper.  Set aside

2.  Put egg whites, sugar, and cream of tartar into a heatproof bowl of an electric mixer over a pot of simmering water.  Make sure the bowl doesn't touch the water.  Whisk constantly until sugar dissolves, about 2 minutes.  

3.  Attach bowl to mixer fitted with the whisk attachment.  Whisk on low for 30 seconds, then medium for 30 seconds, and then high for 5 minutes until stiff peaks form (it should look like a thick, fluffy cloud).  Add vanilla and enough food coloring to turn pink (about 4-6 drops).  Turn off mixer.  Carefully fold in chocolate chips using a spatula.  Be sure not to deflate the egg whites. 

4.  Using a spoon, carefully dollop 3 inch meringues on baking sheet 2 inches apart.  If you feel like being creative, form into hearts using a spoon or small spatula.  Bake for 1 hour and 45 minutes until meringues are hard.


Saturday, February 12, 2011

Asian Grilled Chicken over Mixed Vegetables

Serves 4 hungry boyfriends in 3 hours

  • 4-6 thinly sliced chicken breast filets 
  • 3/4 cup Soy Vay: Hoisin Garlic Asian Glaze and Marinade (find this in the salad dressing section at the market)
  • 3 bell peppers of different color, seeded, ribbed, and roughly chopped
  • 2 cucumbers, peeled, quartered lengthwise, and roughly chopped
  • 1 carrot, peeled, halved lengthwise, and thinly sliced
  • 4 scallions, root end removed and sliced
  • 1 tablespoon fresh oregano, chopped plus more for garnish
  • 1/2 olive oil
  • 1/4 cup balsamic vinegar
  • 1 packet of splenda
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
1.  In a shallow dish or plastic bag, pour Soy Vey over chicken.  Marinate chicken in the refrigerator for 3 hours.  

2.  Throw prepared vegetables (bell peppers, cucumbers, carrot, scallions, and oregano) in a large bowl.  Whisk together dressing ingredients, pour over vegetables and toss.  Set aside.

3.  Heat indoor or outdoor grill over medium high heat.  Before grilling chicken, be sure to shake off the excess Soy Vay.  Grill chicken 4 minutes per side.  

4.  Serve Your Boyfriend:  Pour some salad over a plate.  Lay two pieces of grilled chicken over salad.  Sprinkle over some chopped oregano for a finishing touch.  

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Thursday, February 10, 2011

Healthier Onion Rings

Serves 1 Hungry boyfriend in 30 minutes
Sliced onion

  • 3 cups cornflakes
  • 1 cup panko (find this in the asian section at the market)
  • 1 egg
  • 1/2 cup low fat buttermilk
  • 1/4 cup all purpose flour
  • 1/8 teaspoon cayenne pepper
  • salt and pepper
  • 1 sweet onion, peeled, top cut off, and sliced into rings
  • 2 tablespoons olive oil
1.  Preheat oven to 450 degrees F.  In a food processor, pulse corn flakes and panko until fine crumbs form.  Pour mixture into a medium bowl.  In a shallow dish or bowl, whisk together egg, buttermilk, flour, and cayenne pepper.  Season with salt and pepper.

2.  Line a baking sheet with aluminum foil.  Prepare an assembly line.  Dip 1 onion ring into egg mixture, shaking off excess.  Coat completely with corn flake mixture, and then place on baking sheet.  Repeat with the rest of the onion rings.  Pour 2 tablespoons olive oil onto baking sheet with prepared onions.  Swirl around making sure each onion ring gets some oil.  Bake in the oven for 15-20 minutes until golden brown.  

3.  These are great with fish sticks or steak.  My boyfriend Mitch likes to have these with ketchup.

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Sunday, February 6, 2011

Pita Chips

Makes 24 chips in 20 minutes.
This is a healthy, yet delicious, alternative to regular chips.


Chopped chives
  • 3 pita bread, quartered and peeled apart
  • olive oil
  • 2 tablespoons chopped chives
  • 3 garlic cloves, minced
  • garlic powder
  • salt and pepper
1.  Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  Place pita on baking sheet, smooth side down.  Brush with olive oil.   Sprinkle on chives and garlic.  Season with garlic powder, salt and pepper.  Bake for 15 minutes until golden brown.

2.  These chips are great with salsa, guacamole, or ceviche.

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