Beef Cabbage Carrot Soup
Beef Cabbage Carrot Soup
Total time:3 hrs. 30 mins
Prep time: 30 mins
Cook time: 3 hrs.
This is a delicious, hearty soup full of cabbage, carrots, ground or left over roast beef and onions. Tomato base and just the right amount of herbs and spices. Beef provides flavor and protein for this delicious soup made with cabbage, vegetables, herbs, and wine. The soup is slow-simmered for 3 hours to tenderize the beef, so plan ahead. This is a restaurant favorite. Wonderful served with … warm crusty buttered bread.**
1 lb. beef cut in small cubes or 1 1/4 lb. course or chili ground beef 85-15 (1/2 inch or less drain off fat)
1 medium head cabbage (chopped)
1 sweet onion (sliced)
4 -6 carrots (sliced)
2 stalks celery (sliced)
1/2 cup good red wine
1 quart (4 cups) beef stock
1 cups chicken stock.(optional, contrasting flavors are always best)
1 (16 ounce) can red kidney beans, undrained (optional, I drain them, and use ½ can of the beans)
3 ounces tomato paste
Water as needed
1 (28 ounce) can tomatoes, chopped and liquid added to soup (I use stewed tomatoes, plain)
Worcestershire sauce to taste.
1/4 teaspoon black pepper
3/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions:
Chop onion, cabbage, carrots and celery. Sauté in 2 tbsp. olive oil. (Do not brown!) Just sauté till the vegetables are tender. Remove to Large Pot.
Use same pan as above and cook beef then drain off fat. Add to Pot.
Add remaining ingredients to the large pot and stir well. This is a thin water based soup.
Bring to a boil, then reduce heat to a simmer. Simmer till all vegetables are very tender. Taste to check and adjust seasoning. Add as necessary. Serve with a crusty bread and butter. Enjoy!
**You can also add a few Brussels Sprouts to this dish. Cooked with the soup, they enhance the flavor tremendously.
Salt Substitutes
Salt Substitutes
Salt runs rampant through our diets these days due to an abundance of processed foods. I am a big fan of cooking with salt unless absolutely not necessary. That being said, I have used this mix for years and have never had any complaints. Many people are suffering from high blood pressure and are trying to reduce their sodium intake.
I love salt. I mean I really love salt to the point that if the food isn’t salted it isn’t worth eating. Did I tell you I LOVE salt.
I am trying to season my food with herbs and spices to give it more flavor so I discovered these recipes for a homemade herbal salt substitute–no, lets call it a homemade flavor enhancer!
BUT, There is more to seasoning food than adding salt. Sodium chloride or salt has an important function in our bodies, however many of us consume more than we need. The recommended daily value of sodium is about 2400 mg and for reference, one level teaspoon of salt has 2300 mg of sodium. Sodium’s purpose in our bodies is to regulate fluids, muscle contraction, nerve impulses, and blood pressure. If you consume too much sodium, your body will retain too much fluid around your cells increasing blood pressure. High blood pressure is a contributing factor to heart attack and stroke.
Flavorful Salt Substitute
1 tablespoon garlic powder
1 tablespoon powdered orange peel
1 tablespoon arrowroot powder
1 tablespoon sugar
2 tablespoons ground black pepper
2 tablespoons celery seed
2 tablespoons onion powder
4-½ teaspoons cream of tartar
1 ½ teaspoons citric acid powder
1 teaspoon ground dill weed
1 teaspoon white pepper
1 teaspoon dried thyme
½ teaspoon powdered lemon peel
½ teaspoon dried cayenne pepper
Place all ingredients in an electric blender, and grind them until they turn into fine powder. Store this flavorful salt substitute in a spice container with appropriate size holes, and keep it tightly sealed in a dark, cool location. With this tasty blend, those on a salt-free diet won’t miss regular table salt.
Spicy Salt Substitute
6 teaspoons onion powder
3 tablespoons paprika
3 tablespoons poultry seasoning
2 teaspoons ground oregano
2 teaspoons white pepper
2 tablespoons mustard powder
1 teaspoon chili powder
1 tablespoon garlic powder
Combine these ingredients in spice shaker, and store it in a cool dry location. Use it to enhance the flavor of foods in place of regular table salt.
Zesty Salt Substitute
3 tablespoons dried oregano
3 tablespoons garlic powder
1 ½ tablespoons paprika
1 ½ tablespoons mustard powder
2 teaspoons dried thyme
1 teaspoon onion powder
½ teaspoon ground dill
Place all ingredients in a blender, and grind them until they turn to fine powder. Place this zesty salt substitute in a spice shaker, and those who must eat salt-free foods can use it on their favorite fare to enhance the flavor without adding sodium to their diet.
Chicken with Mozzarella Diabetic Friendly!
Chicken with Mozzarella Diabetic Friendly!
Smoked mozzarella and spinach are rolled into chicken breasts that are coated in bread crumbs for this main dish recipe, which is perfect for entertaining. I’ve included the Nutritional facts for you to see how healthy this really is for everybody!
YIELD: 6 chicken rolls
Nutrition Facts per Serving:
CARB GRAMS PER SERVING: 6
Calories: 274
Protein(gm): 35
Carbohydrate(gm): 6
Fat, total(gm): 11
Cholesterol(mg): 77
Saturated fat(gm): 3
Dietary Fiber, total(gm): 1
Vitamin A(IU): 1895
Vitamin C(mg): 4
Sodium(mg): 368
Calcium(DV %): 182
Iron(DV %): 1
Diabetic Exchanges
Vegetables(d.e): 2
Very Lean Meat(d.e): 5
Fat(d.e): 1
6 skinless, boneless chicken breast halves (1 1/2 pounds)
Salt
Black pepper
1/4 cup finely chopped shallots or onions
1 clove garlic, minced
2 teaspoons olive oil
1/2 10 ounce package frozen chopped spinach, thawed and well drained
3 tablespoons pine nuts or walnuts, toasted
3/4 cup shredded smoked mozzarella cheese (3 ounces)
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all chicken breasts.
2. For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozzarella. In a shallow bowl combine bread crumbs and Parmesan cheese.
3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.
4. Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan. Bake, uncovered, in a 400 degrees F; oven about 25 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks before serving. Makes 6 chicken rolls.
Chef Bobs Comfort Food The American Cuisine 