Cabbage Sauteed with Onion and Garlic

When I make stuffed cabbage rolls, I always have left over bits that I can’t use. This is a terrific dish for those leftover bits. We ate it with grilled Giannelli Sweet Italian Sausage.

Ingredients

1/2 cabbage chopped
1 onion chopped
3 cloves garlic chopped
olive oil
salt, pepper

Directions
Chop half a cabbage, parboil in boiling water for 5 - 7 minutes. Remove and drain.
Chop a Spanish onion, heat 2 tablespoon oil in a saucepan and saute until the onion is just beginning to brown, add the garlic and stir for 1 minute.
Add the drained cabbage to the onion and garlic and continue to saute for 5 minutes. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, stir a little and serve.
This is very nice with grilled sausage, or bacon sprinkled over the top.

Red Snapper Baked Whole

Ingredients

1 whole red snapper, cleaned and scales removed
1 clove garlic chopped
2 mandarines sliced
1 lemon sliced
6 sprigs thyme
3 sprigs parsley
2 tablespoons butter
salt, pepper
rosemary leaves
olive oil

Directions

Reheat the oven at 350 degrees Fahrenheit.
 Line a baking dish with a large piece of silver foil, so that it will be big enough to make a package sealing the fish.
Wash the red snapper, pat snapper dry with a paper towel.
Slice 2 mandarines crosswise so that they are thin circles, do likewise with the lemon.
Place some of the mandarines and lemons on the silver foil and let the fish rest on top of the slices.
Inside the cavity of the fish, put a few knobs of butter, a sprig of thyme and parsley, a mandarine and a lemon slice, also one clove garlic chopped.
Rub the outside of the fish with olive oil and sprinkle with salt and pepper.

Wrap the fish with the silver foil so that it is completely sealed, and bake in the oven for 45 minutes at 350 degrees Fahrenheit.

Be careful of the bones, the fish is very moist and tender and slides off the backbone easily. Serve with lemon wedges and a salad.

Baked Cauliflower Florets

Quick and easy way to eat cauliflower as an appetizer.
Wash and cut off the florets of the cauliflower, place florets in a bowl.
Add a shake of pepper and 2 or 3 tablespoons olive oil. Mix well together.
Preheat oven to 405 degrees Fahrenheit, spray a pyrex dish with Pam, and place the cauliflower florets in dish.
Bake in oven for 20 minutes.

Sunrise by Mirabel

Monster Brussels Sprouts

                     David found these huge brussels sprouts today at the Farmer's Market -
                                                         Had to take a picture!
                                                         Happy Halloween all!

Baked broccoli and cauliflower with lemon juice.

Right now the cauliflowers are magnificent, this is an easy quick dish.

Ingredients

1 Cup Broccoli florets
1 Cup Cauliflower heads          

1 Lemon freshly squeezed
Salt
Pepper
Olive Oil

Directions

Preheat oven to 400 degrees Fahrenheit
Spray a pyrex dish with Pam
Wash broccoli and cauliflower, drain in a colander. Place vegetables in a bowl.
Add 2 tablespoons olive oil, 1/2 teaspoon salt, a shake of pepper and the juice of 1 lemon.  Mix with hands well and place in pyrex dish.
Bake in oven for 25 minutes or until vegetables are tender.

Vegetable Lasagna

Ingredients

1/2 box lasagna
2 large portobello mushrooms
1 cup cooked spinach
11/2 cup grated mozzarella cheese
1 jar Classico sauce with basil
1/2 cup parmesan cheese
1 clove garlic
salt
olive oil
Pam

Directions

Reheat oven to 350 degrees Fahrenheit
Fill a large pot with water, add salt and bring to boil. Once water is boiling, place 1/2 box of lasagna (approx. 9 pieces) and cook until tender. Drain and place the lasagna back in empty pot, fill with cold water, leave to one side.
Peel and slice 2 portobello mushrooms. In a saucepan, add 1 tablespoon olive oil, saute mushrooms till tender. Remove from pan and put mushrooms in a bowl.
Using one bunch of washed, chopped spinach, put 1 tablespoon olive oil in a pot, slice a garlic clove, turn heat on  and, once the garlic is sizzling, add chopped spinach, stir and simmer covered till tender.
Spray a 3 quart pyrex dish with Pam.
Spread 2 tablespoons Classico Sauce over bottom, next place 3 strips lasagna.
Scatter 1/3 of the mushrooms and 1/3 of spinach over lasagna strips.
Spread sauce.
Sprinkle parmesan cheese.
Repeat the steps, lasagna strips, mushrooms, spinach, sauce, parmesan cheese
and repeat again, ending up with lasagna strips. Spread more sauce over the top and sprinkle 1 1/2 cups grated mozzarella cheese.
Bake in the oven until golden brown on top.