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Tag Archives: Soups and Stews

Garlic Roasted Cabbage

Garlic Rubbed Roasted Cabbage

You probably must already like cabbage to enjoy this recipe from Garlic Rubbed Roasted Cabbage Steaks.  It gave the cabbage a very sweet smoky flavor.  Ate this as a side, and even my daughter enjoyed it.  I ended up cutting the leftover up and put it in some potato soup.

Garlic Roasted Cabbage:

  • 1 head of cabbage, sliced about 1 inch thick
  • 3-4 Tbs olive oil
  • a clove of garlic peeled and sliced in half
  • salt and pepper

Brush with both sides cabbage with oil, rub the cut side of the garlic all over the cabbage.  Season both sides with salt and pepper to taste and get ready to roast.

Roast the cabbage at 400 degrees for about 30-40 minutes, flipping halfway in between.

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Scalloped Potatoes and Onions

Scalloped Potatoes and OnionsMr.Picky is my meat and potato man.  He used to request scalloped potatoes so often, but we try to not eat white potatoes too much anymore.  Scalloped potatoes have become a real treat when we do eat them now.  I don’t remember where I came across this recipe, online years ago I believe.

This recipe makes a 9 x 13″ pan, so it will feed a crowd.  It is a great dish to bring to a potluck or family gathering, there are never enough hot dishes at these things.  Whether you feed a crowd or your family, the leftovers are great for breakfast with eggs.

Scalloped Potatoes and Onions:

  • 5 large russet potatoes, peeled and thinly sliced
  • 1 large sweet onion, thinly sliced
  • 3 Tbs butter
  • 1/4 cup flour
  • 1 3/4 cup (14.5 oz can) chicken broth
  • 2 Tbs mayonnaise
  • 2-4 cloves garlic, minced or crushed
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups swiss cheese

I use a food processor to slice the onions and potatoes, and then to grate my cheese.  A mandolin would work just as well, I am lucky enough to have a food processor.

In a pan melt butter and add in the flour and garlic.  Stir until smooth for about a minute, gradually add in broth continuing to stir.  Season with salt and pepper and cook about 2 minutes until thick and bubbly.  Add in mayo and whisk until smooth, remove from heat and set aside.

In a 9 x 13″ glass pan layer half the potatoes, then onions, and then potatoes again.  Place the swiss cheese over the top of all that.

Scalloped Potatoes and OnionsPour sauce evenly over the casserole and cover with foil.  Bake in a preheated oven at 325 degrees for 1 hour and 45 minutes.  Remove cover and continue to bake for another 15 minutes until slightly brown.Scalloped Potatoes and Onions

Chicken and Rice Leftover Soup

So I had probably 4 cups of my chicken and rice leftover and needed to eat it up.  I never throw out leftovers, even if it means I eat it all week-long.  Mr.Picky despises leftovers, he has gotten better at eating them in the last year but before that he rarely.  Growing up in a large household, I tend to make too much of everything.  So I eat leftovers along with the kids for lunch.  Chicken and rice is a great meal, but the leftovers are just not the same.  Usually the leftovers are too dry, and don’t reheat well so I made them into soup.

This was my Chicken and Rice Leftover Soup, feel free to add whatever vegetables you have or like.  I think peas would be really good in it but had some garlicky green beans leftover so threw them in instead.  This was a great lunch and a great way to use up our odds and ends.

Chicken and Rice Leftover Soup:Chicken and Rice Leftover Soup

  • 4 cups or so of chicken and rice leftovers (see my Chicken and Rice recipe)
  • About 2 cups of water (give or take how thick you want your soup, ours was really thick)
  • 2 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 zucchini, chopped
  • A cup of garlicky green bean leftovers (see my Garlicky Green Bean recipes), chopped to bite size

I sautéed my vegetables for about 10 min. in a TBS of olive oil.

Added my leftovers and water, and simmered until carrots were tender.  About 20 minutes.

Seasoned with salt, pepper, and thyme.  You can experiment with seasonings and it is all to taste.

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