Cook Once, Eat Twice: Un-Stuffed Cabbage Skillet and Egg Roll Filling Stir Fry

Blogging is not like riding a bicycle wherein you learn the skill as a child and then for the rest of your life, no matter how much time has passed, muscle memory takes over and after a few wobbly moments you find your balance and then speed down the sidewalk, wind in your hair, like you never stopped riding at all. My point here being, I'm rusty. When I was accustomed to writing about my daily adventures in the kitchen, the words just flowed from my fingertips to the keyboard and onto the screen, articulating the steps of the recipes and witty comments about how it all came together. Tonight as I sit here typing this first post in approximately 2 years and 7 months, I am conscious of the fact that the brain IS like a muscle. The more you exercise it, or condition it for a certain task (like writing), the easier that task will be when you are "in shape" for it.

The most writing I have done in the past 3 years has been focused on IEP progress reports, remediation plans, grade card comments, emails to social workers, and the occasional submission to the Department of Youth Services newsletter in an effort to highlight the acheivements of my students. Don't get me wrong, that's A LOT of writing, but it's just a different sort of writing altogether. Shout out to all of you teachers out there who feel like they are buried in paper work. If you are doing all of that and still really teaching those kids and giving them awesome learning experiences then...you ROCK! Because it's not easy.

Which brings me to the "where I've been" segment of this post and why I think I might just might be able to start posting again. Might. So non-committal, aren't I? Well, baby steps. Now might be a good time to include this little note: If you didn't even know I'd been away from this blog, if you don't care where I've been, or if you "just want the darn recipes already" scroll on down. I promise, I won't be offended. I get it, there are only so many hours in your day. I tend to get a little "wordy". I once had an English teacher write R/o (run on) in red pen all over my papers. When I asked her about it, she explained that I write the way that I talk. Fair enough. For those of you whom have ever held a conversation with me, you know that I tend to "run on" when I'm talking as well.

I announced on this blog back in November of 2011 that I was returning to work full-time. Of course, I had every intention of continuing to share recipes and meal plans here. I anticipated that my posts would be less frequent with balancing the needs of my family with full-time employment and moonlighting as a blogger, but I believed that I was equal to the task. Ha. Double Ha! Ha! Silly me. Here's my shout out to all of you working moms. And if you are a working mom who maintains a blog...WHOA! You are in a different class of "superwoman". Because after I loaded everyone into the car each morning, checking and double checking that my children had their book bag, climate appropriate clothing, and a healthy snack, dropped them at the sitter, commuted to work, put in a full day- cramming as much as possible into every minute in an attempt to not stay too long after, commuted home, made dinner, helped with homework and bath and bedtime, tucked them in and said their prayers, packed everyone's bags for the next day, did a quick pick up of the house, started the dinner dishes and maybe a load of laundry, my brain was the equivalent of J-E-L-L-O.

And because things weren't crazy enough, 16 months ago we added a bouncing baby boy to our family. No really, in our nice little routine as a family of 4, we just didn't realize that we needed a baby brother to mix things up (and sometimes to turn them upside down). This kid is awesome and joy-inducing. Now I get to see what my middle sister (who has 3 active little boys of her own) was talking about. Baby Aidan is sweet and funny...and crazy! 25 pounds of pure daredevil energy. I'm going to need more hair dye after this one because I'm certain that he gives me at least 1 new gray hair per day.

I continued to work full-time for the first 11 months after our son was born, but when we looked at the numbers, it just made sense for me to stay at home again. And honestly, as much as I loved my job, I was grateful that it was an option. I love being a stay at home mom too. In April, at the end of the quarter (my teaching job is year-round), I resigned.

After a month of getting my house back in order (funny how little things like organized closets go by the way-side when you have to pack all of your cleaning and household projects into Saturdays), we flew full force into the 4-H season. I loved being a 4-H mom to my oldest daughter who began her first year of 4-H this year. We also had a lovely summer catching up with family and having an "actual" summer break.

Now that my oldest kiddos are back in school, I've agreed to go back to work part-time. Just a couple of days a week. My return to work involves teaching a Servsafe certification course to our graduates, which means less of those reports that I've grown so fond of typing (NOT!).  And so, as we settle into a routine and the baby is a little older, and the girls are a little more self-sufficient, I feel like I can finally budget a little time for Krista's Kitchen. Lord knows I'm cooking dinner every night. I might as well share it with all of you again....

Last week I was making the meal plan for our family. Admittedly, my  "Guide to Meal Planning" post on this site is dated. When I started this blog and wrote that post nearly 6 years ago, Pinterest didn't even exist!  Imagine that. A world without Pinterest!?  Pinterest is a great tool for gathering recipes for your meal plan. However dated my "Guide to Meal Planning" may be, I still complete Step #3: "take inventory of what you already have", every time I set about planning our meals.

Last week I had 2 lbs. of ground beef and a head of cabbage that I needed to use. I found a couple of easy skillet recipes that called for cabbage and ground meat and altered them to suit our tastes and to utilize the other ingredients that I had on hand. My goal here was to cook once and eat twice. I prepared both the Un-Stuffed Cabbage Skillet and the Egg Roll Filling Stir-Fry on Tuesday night. I thought we would eat one of the recipes hot off the stove and then put the other dish away for the next night  to re-heat. As it turned out, our kiddos treated the meals as a buffet and wanted to try some of each. Luckily these recipes yield enough that we still had plenty to heat up for the next night, and the next night after that! Sometimes my family can be difficult when it comes to eating leftovers, but this time they didn't complain, which means that these recipes get my "Re-heats Well" seal of approval.


Staying true to my modus operandi, I will break down the steps of how these two delicious and easy meals came together. So....I began with ground beef. 2 lbs. of lean ground beef. Mine comes from the steers on my grandparent's Indiana farm, hence the "Not For Sale" that you see on the packaging.

Then I rinsed that head of cabbage that I needed to use up. I have no idea how long that cabbage had been chillin' in my crisper. I don't remember purchasing it and I certainly don't remember why I purchased it. Maybe for this Cashew Cabbage recipe that I was mildly obsessed with for a minute? Or possibly because I've put on a few pounds in the last couple of weeks and I thought it was time for a batch of that Weight Watchers Vegetable Soup that I love so much. Either way, I'm just glad it was still viable.

 

Brown the 2 lbs. of ground beef with a chopped onion. Salt and pepper to taste. Drain away the excess fat.

While the hamburger browned, I chopped the cabbage.

Divide even amounts of the browned hamburger/onion mixture into 2 skillets. Although both meals start out exactly the same (hamburger, onion, and cabbage) we ended up with 2 meals with very different flavor profiles. A deconstructed cabbage roll recipe, this first skillet has it's roots in Eastern Europe while we're taking the other meal more in the direction of the Far East.

Add the cabbage to the skillet, then dump in 8 oz. of tomato sauce (spaghetti sauce will work too), a 14 oz. can of diced tomatoes, a cup of uncooked rice, and 2 cups of water.

Stir it together and season to taste.  I added Italian seasoning and some more salt and pepper. I'm thinking Creole seasoning might be good too. Now bring this to a boil, then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. The length of cooking time will depend on the type of rice you decide to use. Check the rice package instructions for an estimated cooking time.

Tah-dah! Take off the lid and you have this! A perfectly cooked medley of flavors and textures.

Now, top with some shredded chees and put the lid back on until the cheese melts.

Here it is served up for our dinner. I loved that this was quick and easy. I loved that my family ate this up without a single complaint. And...hey, it's better for them than Hamburger Helper. Cabbage is high in fiber and vitamins and low in fat and calories. Plus all of those tomatoes boast the supposed health benefits of lycopene.

 

Mmmm. Cheesy! And cheese has calcium, so we'll count that as healthy too. However, if you are focused on a low-fat diet you could eliminate the cheese or use a low-fat version. Also, you could use a leaner meat in the preparation of this recipe, such as ground turkey. And for one more healthy tip, you could incorporate whole grains into this dinner by preparing it with brown rice. As a Family and Consumer Science teacher, I have the Dietary Guidelines for Americans burned into my brain. So consider this a PSA: Remember folks, make half of your grains whole. ; )

 

Un-stuffed Cabbage Skillet

 

1 lb. lean ground beef

1 small or 1/2 of a large onion, diced

1/2 of a cabbage, finely chopped or grated

1-14 oz. can diced tomatoes

1-8oz. can tomato sauce

1 cup uncooked rice

2 cups water

Salt, pepper, and Italian seasoning

1 cup shredded Cheddar or Colby Jack cheese

 

Instructions:

Brown ground beef with onion. Salt and pepper to taste. Drain excess fat. Add remaining ingredients except for cheese, to the skillet. Stir to combine. Bring to a boil. Cover and reduce heat. Cook for 20-30 minutes until cabbage is tender and the rice is cooked.  Note: stir once or twice to prevent sticking. Once the cabbage is tender and rice is cooked, turn off heat. Top the mixture with cheese and return the lid to the skillet until the cheese melts.



Now for the preparation of the "Eggroll Filling Stir Fry".  My oldest child recently mentioned how much she loved the filling in the egg rolls that we sometimes order from the nearest "Strip Mall Chinese Restaurant." When her little sister agreed, I thought, I should just make the filling...it's better for them without the deep-fried wrapper anyhow. And so here we are...

I added a tablespoon of minced garlic, a tablespoon of mashed ginger, and 4 chopped green onions to the browned beef in the skillet. Cook on medium-high heat just long enough to get everything sizzling.

Then add in the finely chopped cabbage and carrots. I just used my vegetable peeler to slice thin strips of carrot directly into the skillet. You could use a grater.  The only grater I have right now is the attachment on my Ultimate Mandoline and it seemed like a hassle to haul that out of the cupboard and then have to wash it after grating a couple of measly carrots.

Once the cabbage and carrots have been added, cook and stir until the cabbage is not only tender, but actually begins to caramelize.

Stir together 1/4 cup of low sodium soy sauce, 2 tablespoons of brown sugar, and a couple of teaspoons of sesame oil. Stir to combine and bring to a boil. Then remove from heat.

 

I initially served this over rice, but my family decided that we liked it better as a filling for lettuce wraps. We ended up just peeling the leaves off of a head of lettuce, filling the "cups" with this yummy mixture, and stuffing our faces while leaning over our plates. We're a classy bunch. 

 

Egg Roll Filling Stir Fry

1 lb. lean ground beef
1 small onion, diced
4-5 sliced green onions
1 tablespoon mince garlic
1 tablespoon "mashed" ginger
1/2 head of cabbage finely chopped or grated
2 carrots, grated or thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil

Instructions
Brown ground beef with onion. Drain fat. Add in green onions, garlic, and ginger. Heat and stir to a "sizzle".  Add the cabbage and carrots to the skillet. Stir fry until the cabbage is tender and begins to caramelize, turning a deep golden-brown color. Combine soy sauce, brown sugar, and sesame oil. Stir the soy sauce mixture into the skillet and heat through. Serve over rice or as a filling for lettuce wraps.

There, now I've dipped my toe back into the waters of food blogging. Hopefully, I will write my next post sooner than 2 years and 7 months from now. Have a great week everyone!

Stocking Your Freezer

My last post was a week ago. In truth, we've been so busy since returning from vacation that I haven't had the time to write a meal plan or even make a big shopping trip. So, what have we been eating? Not fast food or carryout.  I've been pulling meals from my freezer. And I don't mean Lean Cuisine or Stouffer's either. We've been cooking ready-made meals from our freezer. I mean REAL homemade meals that I have put into our freezer over time. We've eaten beef barbecue, casseroles, chili, and grilled out meat that I had frozen into perfectly-sized portions for one meal. I absolutely love that we have this option when life gets busy!

Tomorrow night I am teaching a class that will cover meal planning, batch cooking, overall kitchen efficiency, and how to get the most out of your freezer. Since I haven't cooked up too many new things to write about lately, I thought that I'd share some of the tips and ideas for filling up your freezers on here too.

One of the best ways to put meals in your freezer is a big ol' batch cooking session. You can read all about one of my adventures in batch cooking HERE in the post I titled 18 Pounds of Chicken, 2 days, 10 meals, and my Chicken Noodle Soup Recipe. This post also includes a few books that are great resources for batch cooking and food preservation.

If you can't carve out 2 days of your schedule for a big batch cooking session, you can take on smaller projects. For example, make a double batch of easy meatballs and then divide them into bags of dinner-sized portions (depending on the size of your family). Check out these posts for quick dinners using meatballs:

Spaghetti and Meatballs in Bacon Vodka Sauce



Easy Meatball Stew



Meatball Sliders



Monstrous Meatball Subs



Super Fast and Easy Swedish Meatballs



Meatballs in Tomato Basil Cream Sauce

Or....
you could make a whole bunch of my Cheesy Beef and Bean Burritos.



You can freeze a whole pan or freeze them individually for lunch or dinner on the go!

Some of my other favorite recipes that make extra with leftovers that freeze well are:

Texas Beef Barbecue
Crock Pot Chicken Tacos or Crock Pot Beef Tacos
Savory Shredded Pork
Garden Vegetable Soup
Homemade Chicken Stock

Speaking of soup, I often freeze the leftover soup or even make extra with the intention of freezing some for a future meal. The same goes with casseroles. If possible, I try to make 2 pans and freeze one. Whenever you have an abundance of leftovers, freeze them!

Some other tips:

When you find a great sale on meat, BUY IT! When you get home, divide it into meal-sized portions, then label and freeze. You can add a marinade before freezing and the meat will marinate perfectly as it thaws. You'll have easy meals of chicken breasts, pork chops, or steaks ready for the grill or stovetop when you're ready to use them. For stir-fry, casserole, or soup you can cut the meat into strips or chunks before freezing and save yourself a step on preparation day.

You CAN freeze pre-cooked rice! Thaw the cooked rice and serve it with your stir-fry or add it to casserole and soups.

If you're browning ground beef (or bulk sausage) for a recipe, brown 5 pounds instead of 1 pound. Then freeze the rest of the meat in 1 pound portions for use in chili, spaghetti sauce, sloppy joes, or even (gasp!) Hamburger Helper. It just saves a step later.

Make extra pancakes and waffles and freeze them (place freezer paper between each to keep them from sticking). Reheat later for a quick breakfast.

Whenever I bake cookies, muffins, pies,or even cakes, I often freeze some for later.

Here are the links to some other foods that I have featured on this blog in the past that freeze well:

Pizza dough

Fresh pasta



Corn

Blueberries

Granola



Okay, so the granola doesn't need to be frozen, but it's a great batch cooking item to keep on hand. We love this recipe for breakfast or a snack

And now for some tips for freezing and using your freezer:

Freezing

•When freezing food, leave plenty of clear space around each container or package so that air can circulate around the food, allowing it to freeze quickly and evenly. After the packages are frozen, then you can stack them more efficiently.

•Freeze food in small quantities so that it can freeze faster to prevent the buildup of large ice crystals.

•Use shallow containers with wide surface area relative to depth.

•If using freezer bags, lay them flat on a chilled baking sheet until frozen solid, then stack then however you like.

•Cool food completely to room temperature before freezing.

•If you are batch cooking a large amount of meals, lower your freezer’s temperature by 10 degrees for 24 hours before your big cooking day. Once the food is frozen, return the freezer to the regular temperature.

•Be sure to mark all packages with the contents and date.

About Containers

Glass- If using glass containers, choose dual purpose types that are designed for freezing, but are also heat proof. Or know the limits of your glassware. For example: Pyrex needs to sit at room temperature for 30 minutes before putting it into the oven out of the freezer.

Plastic Containers- Make sure containers close tightly and securely and are made of plastic that will not become brittle. Look for the snowflake symbol on the bottom.

Plastic Freezer Bags- Use only bags that are labeled for freezer use. Once the bag is filled, try to squeeze out as much air as possible before sealing.
*Freeze bags flat, then stack after frozen. Food frozen flat will freeze and thaw much more quickly than food that is frozen in one big lump.

Plastic Wrap and Foil- Only use freezer-safe plastic wrap. Regular plastic wrap is porous and can use it’s cling qualities under sustained cold temperatures. After being wrapped in freezer plastic wrap, it should also be wrapped in heavy duty foil or placed in a freezer bag.

Organizing Your Freezer

•Freezers should be kept at 0 degrees C or -18 degrees F.

•Try to avoid randomly throwing items into your freezer. Instead label, date, and stack food in a way that it is easy to see. If your freezer is deep, keep a list on the door that itemizes the contents.

•For maximum efficiency, keep the freezer 75% full to keep from losing cold air each time the freezer is opened.

•Freezers should be defrosted and cleaned at least twice a year or when more than ¼” of frost builds up on the inside.

Thawing

Of course, all of that hard work spent filling your freezer with homemade meals won't seem like a time-saver if you don't remember to thaw the food before you need it.

In the refrigerator
•8 hours per pound of meat
•4 hours per pound of poultry
•6 hours per pound of fruit or vegetables
•12-24 hours for stews and casseroles

In the microwave
•Allow 6 to 8 minutes per pound of food when thawing in the microwave on low heat or defrost.

The Payoff

I've been reading a book titled Miserly Moms: Living Well on Less in a Tough Economy.This book outlines some fabulous ideas for saving money. Author Jonni McCoy has also penned a few other books worth a look including, Healthy Meals for Less: Great-Tasting Simple Recipes Under $1 a Serving

Here are few excerpts from her book that perfectly illustrate the benefits of making your own meals for the freezer:

"Convenience foods are just that-convenient. And you are going to pay for that convenience, sometimes more than you think. With some planning, you can make your own meals and snacks from scratch, and you'll cut way back on your food bill. In my (Jonni's) price studies, this is what I've found about the cost of convenience foods:

A restaurant meal costs six to ten times more than one made from scratch.

A frozen meal costs four times more than one made from scratch.

A prepacked meal costs three times more than one made from scratch.

Precut foods (ready-to-eat salads, sliced carrots, shredded cheese) cost two times more than if you cut them up yourself."

"Eating out is something that we also did when I was tired. But that adds up really quickly. The average American family eats out four times a week, including dinners, lunches, and brunches. The national average (at the time her book was last published in 2009) for money spent eating out is eighty-five dollars per week per family."

"Remember, if the manufacturer did anything to "help" you make it, you are paying them for that help"

I would contend that the benefits of making and freezing your own meals isn't only cost effective, it's also healthier. You can control the quality of ingredients and the amount of fat and preservatives that go into each meal you place on your table.

Plus, there is a certain amount of pride that results from feeding your family a meal that you made with your own two hands. : )

Alright. READY. SET. FREEZE! Haul out those freezer bags and storage containers and have at it!