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Cabbage rolls with Italian sausage and farro
Cabbage roll served with Parmesan, basil and cherry tomatoes I’ve been wanting to try a cabbage roll with Italian flavors for awhile. I’ve done Asian-inspired rolls before but wanted to branch out. I love Napa cabbage and found a huge head of it at the store so it seemed like a good day to try this recipe. This recipe tastes a little like Italian wedding soup, all wrapped up. You could easily serve it in a broth or with a marinara, or even over some risotto.
Ingredients:
- Ten to 12 leaves Napa cabbage
- 1 lb ground Italian sausage (I used turkey, but pork will do too)
- One onion, finely diced
- 2 cups chicken broth (I use bone broth)
- 1/2 cup Italian farro
- 1 tablespoon garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon each of salt, pepper, chili flakes and garlic powder.
- 1 tsp Italian seasoning, or fresh or dried chopped herbs of your choosing.
- Parmesan cheese and cherry tomatoes, to garnish
Directions:
Sauté the onion in a little bit of avocado oil until it is soft, about 3-4 minutes. Add the turkey and chop it up into tiny pieces with the spatula, and sauté about five minutes. add the spices and herbs. Add one cup of the broth and bring it to a simmer. Add the farro and simmer about ten minutes (you may have to add a bit more liquid to get the farro to soften enough). Add the tomato paste and stir it all together, remove from heat.
Add the second cup of broth to a stock pot or large pan. Bring it to a simmer. Take the cabbage leaves (washed and prepped) and place them on top of the broth, to steam for five minutes.
Pull them out onto a cutting board, draining excess liquid, and let them cool just until you can handle them. Scoop the sausage mixture into the leaves in equal parts, roll them and secure them with a toothpick. Place them back into the pan you steamed them in and let them simmer/steam covered on low for about another ten minutes.
Top with grated Parmesan and tomatoes and enjoy!
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Top 5 Sustainable Kitchen Swaps to Reduce Waste in Your Home
The kitchen may be the hardest place in the house to be eco friendly. Yes, we have reusable straws and a compost bin, but paper towels and zipper bags are a hard habit to break. It’s tough to switch food products you’ve been using for years to one with recyclable packaging. Bringing your own bags to the grocery store is hard to remember. I have been trying to be less wasteful in the kitchen, and these are the products that are helpful in my household:
1. Reusable towels instead of paper towels
I’ll admit, I haven’t been able to completely get rid of the paper towels. There are a few types of spills with kiddos around that I still don’t want to use a reusable item on. I’ll get there, but in the meantime, we have dramatically reduced our paper towel usage with reusable versions. Click here for one of the top rated brands: https://amzn.to/2ZF5Yvv or here for some cotton towels with a cute blue stripe: https://amzn.to/3uqijBI.
2. Plastic or cloth sandwich and storage bags
Yes, even in the kids lunches. This one is definitely the hardest for me to stick to just because of how often we use storage bags. But keeping those little plastic suckers out of the landfills goes a long way towards saving the planet! Click here to purchase clear plastic reusable bags in several sizes and colors: https://amzn.to/2NNRert or here for some very cute, patterned cloth bags: https://amzn.to/3kpu1IB.
3. Sustainable replacements for plastic wrap
I know…it’s so easy to just toss a bowl in the fridge with some plastic cling wrap and toss it when you’re done. But creation of single use plastic items need to be reduced as much as possible, according to this report. Mighty Nest, a company that sells all sorts of sustainable and nontoxic home items, has several great options for this purpose. Not only are they totally sustainable made, they are super cute. Click here to shop!
4. Nontoxic cleaning supplies
It’s hard to let go of the bleach kitchen cleaner smelling vaguely of lemons, because we’ve used it forever and it does work. But these chemical laden cleaners are not only terrible for the environment, they are terrible for you! And they often come in single use plastic bottles, which as we discussed above, needs to stop. Mighty Nest sells nontoxic cleaners at really good prices and uses refillable containers to cut down on packaging waste. Click here to explore what they have to offer. If you prefer wipes, you can go nontoxic there too! Click here for wipes that are nontoxic and biodegradable.
5. Glass storage containers instead of plastic
This one is probably the biggest investment, if, like me, you store tons of leftovers and baked goods and had dozens of cheap plastic containers. Glass doesn’t leach out toxic chemicals and doesn’t fill up landfills when tossed. This set has four pieces and two sizes. Click here for a 24-piece set with cute colored lids: https://amzn.to/3aH4sPI. Click here to shop Mighty Nests wide assortment of glass storage. If mason jars are more your style, click here: https://amzn.to/3bwSd7K.
These five steps will have you on your way to kitchen sustainability! This is by no means an exhaustive list, but I will post more ideas and products as I come across them. If you likes this post, follow me on Instagram @modernhippiekitchen for daily content!
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Coconut milk tapioca pudding (with fruit purée)
It’s been a wild week here in Texas—some were without power, some lost water to their homes, some are still boiling water before they drink it. We were fortunate to have no major issues, other than being cold and having limited access to groceries. We had enough food in the house to make it, but the usual things I would have purchased in the middle of the week were unavailable, so I found myself digging deep into the cabinets for recipe ideas. Tapioca is one of those things I always plan to make but rarely do, so when I saw that I had some I went to work. This recipe has fruit, and you can sub it for any type or omit it completely. You can also add spices like cinnamon or nutmeg if you like.
Ingredients :
- 1/3 cup tapioca pearls (I used this kind)
- 3/4 cup water
- 1 can full fat coconut milk
- 1 tablespoon grassfed gelatin plus four tablespoons water
- 1 cup frozen or fresh peaches
- 1 cup frozen or fresh strawberries
- 1/3 cup sugar
- 1 tsp. Vanilla extract
- Two eggs, separated
- 2 tablespoons butter
Directions:
Add the tapioca, water and coconut milk to a sauce pan. Let the pearls soak for 30 minutes. Meanwhile, set the fruit (defrosted) in a bowl with the sugar and let them sit for a few minutes. Beat your egg whites until they are stiff. Then, add four tablespoons of water to your gelatin and stir it up a bit to dissolve. Let it bloom for five minutes.
Purée the fruit mixture, either with an immersion blender or a regular blender. Set aside.
Once the 30 minutes is up, turn your burner to medium heat and start whisking the tapioca mixture. Before it gets hot, add the egg yolks and whisk them in. Add the gelatin and whisk it really well so no gelatin pieces remain. You’ll bring the mixture to a simmer, while constantly whisking. Don’t let it fully boil or it will scald. This process takes about ten minutes. Add the butter and stir until it melts.
Turn the heat off and add the puréed fruit, folding it in to combine. Add the vanilla, and allow the mixture to cool about ten minutes.
Add about 1/3 cup of it to the egg white and stir to temper them (so they don’t cook when you add them to the pudding). Fold this mixture into the pan and whisk until completely combined. Serve and enjoy!
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Gluten-free scones with cinnamon and brown sugar filling
It’s rare that I come up with a recipe in the pastry or bread category that comes out perfect the first time. Now, this is a pretty basic scone recipe, but I altered the ratios of butter, cream and yogurt and played with the spices and extracts for a flavor I knew I’d love. These scones came out perfect… biscuit-y without being too crumbly, the perfect dryness of a scone with enough moisture to hold it together. The cinnamon sugar mixture leaked out and formed crunchy, crispy, chewy little sugar morsels and the tops of the scones had just the right amount of crunch. These were incredibly easy to make and when paired with a slice of bacon and a cup of coffee — total heaven.
Ingredients:
- 2 cups gluten free flour blend (add a teaspoon of xantham gum if yours doesn’t have it). I used this kind and added xantham gum.
- 1/4 cup coarse granulated sugar
- 2 tsp. baking soda
- 1/8 tsp. cardamom powder
- 1/8 tsp. nutmeg
- 1 tsp. cinnamon
- 6 tablespoons butter (cold)
- 1 tsp. almond extract
- 1/2 tsp. butter extract
- 1/2 cup whole milk grass fed yogurt (plain)
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 2 eggs
For the cinnamon brown sugar filling:
- 3-4 tablespoons butter
- 1/2-3/4 cup brown sugar
- 2 tsp. cinnamon (more or less, to taste)
- 1 tsp. vanilla
- 2 more tablespoons butter for drizzling the top
- 2 tablespoons granulated sugar for dusting the top
Directions:
In a medium sized bowl (that will fit in your fridge), mix together the dry ingredients. Chop the butter into tablespoon-sized pieces and cut it in with a pastry cutter or a fork, only until it is partially mixed and you can see large bits of butter. Add the eggs, cream, yogurt, lemon juice and extracts and mix just until it comes together. Cover and refrigerate at least two hours, or overnight.
When you are ready to bake them, mix up the rest of the butter, brown sugar, vanilla and cinnamon.
Dust your countertop with gluten free flour and dump the dough out on top of it. Dust a little bit of flour on top of that, and knead it with the palm of your hands, just a few times, until it stays together. Press it down into a rectangle about an inch thick. Spread the cinnamon-sugar mixture on it, and then fold it in half, making sure the cinnamon filling is in the middle. Press it down to about an inch thickness again. Brush melted butter over the top and sprinkle about two tablespoons of granulated sugar on top. Cut into triangles, however large or small you’d like. I cut mine pretty thin to make about 13 smallish scones. Place them on a baking sheet (lightly greased or sprayed) and bake at 400 degrees for about ten minutes.
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Top ten Valentine’s gifts for the cook
Valentine’s Day is coming up, and if you’ve got a cooking enthusiast in your house you know a good meal or at least a plate of decorated cookies is coming your way, so how do you reciprocate? With cooking tools and lavish ingredients, of course! Some of these links are affiliate links, which means I get a small commission if you purchase them. Happy shopping!
- Nothing says “I love you” like Le Creuset. Considered the best of the best in dutch ovens, this pot is a classic and will last forever. Can’t spend quite so much? This one is a great alternative, and is totally gorgeous as well.
- Good wine to go with dinner! Avaline is organic, vegan, and made by Cameron Diaz so you can’t go wrong. It can be found locally at Sprouts and a few other natural shops.
- Fatworks gift certificate: healthy fat is good for the heart, and Fatworks boasts the heart-healthiest fats there are-ghee, grassfed tallow, duck fat and more. Any cook would love to receive one of these bundles.
- Have a kid who loves to cook (or a spouse who loves to cook with the kids)? A KidStir membership is a great way to make sure their Valentine’s Day is memorable. The company ships a kid friendly utensil along with recipe cards (that fit neatly into a notebook). You can even get an apron and mitt if you want.
- Pink pans! These are pretty girly but would be gorgeous in the right kitchen. Bonus points if your loved one also has a pink Kitchenaid.
- Really you can’t go wrong with anything by Kitchenaid, and this spoon and utensil set is a more budget friendly option.
- Cast iron teapot. I may be slightly obsessed with cast iron, but I recently bought one similar to this and LOVE it. It’s cute enough to sit out on the stove top, boils water fast, and is substantial and sturdy. It feels like quality.
- What good is a teapot without some gorgeous cups? The kitchen centric among us love a good fancy cup for their everyday hot drink. These are beautiful and come in a set of six, or, for something more utilitarian and modern but equally gorgeous, try these.
- What’s Valentine’s Day without chocolate? The pickiest ingredient connoisseur couldn’t complain about these luscious bars. They are organic, fair trade, vegan, and good.
- Every aspiring chef needs an apron (or a dozen of them) to keep their quarantine athleisure free from spills and splatters. This one is beautiful and feminine, and these are more utilitarian while still looking sharp.
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One pan green chili salmon burger dinner
Sometimes you just need a quick and easy weeknight meal that’s also healthy and good. This one fits that bill. The salmon burgers are satisfying without being heavy, and the green chili cumin combo really sets off the flavor of the fish. The freshness of the dill with the potatoes and the simplicity of the green beans combine to make this one of my favorite easy meals.
Ingredients:
For the salmon:
- One pound salmon filets, dried on a paper towel and skin cut off.
- One half a white onion, diced
- 1/3-1/2 cup green chili from a can or jar
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp cracked pepper
- 1 egg
- 1/2 cup almond flour
For the potatoes:
- Four medium Yukon gold potatoes, pre-baked for about three minutes in the microwave (bake them all together, not separately).
- 3-4 tablespoons melted butter
- 2 tsp salt
- Cracked pepper to taste
- A large handful of fresh dill
For the green beans:
- One 12-oz bag of green beans
- Two pats butter
- 1 tablespoon avocado oil
- Salt and pepper, to taste
Directions:
View this video for the full how-to:
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Easy and healthy Asian-inspired chicken
We love getting takeout from a local Chinese restaurant, but occasionally we want the flavors without the unhealthy stuff sometimes added by restaurants. This dish is an easy take on the flavors we love and is just as nice served in a lettuce cup as it is alongside rice.
Ingredients:
- One onion, finely chopped
- Two tablespoons avocado oil (sesame oil would work well here, too)
- One pound ground chicken
- Several cups chopped greens (I used kale and chard)
- A large handful of cilantro
- A tablespoon garlic paste or several chopped cloves
- A 2-3 inch section of fresh ginger, peeled and chopped
- Two to three tablespoons of soy sauce
- Two to three tablespoons fish sauce
- Two to three tablespoons sweet chili sauce
- One tablespoon sambal olek
- Salt and pepper to taste
- Chives and sriracha to garnish
Directions:
Sauté the onion in the oil until it’s soft, about 3-5 minutes. Add the garlic and greens and sauté until they are wilted. Add the chicken and salt and pepper. Add the sauces, then the ginger. Allow it to simmer for ten to 20 minutes, stirring occasionally and making sure the chicken is diced up into tiny bites. Serve with rice or in lettuce cups. Cauliflower rice would also work well here! I added chopped chives and a drizzle of sriracha to mine.
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Gluten free mascarpone muffins with dark chocolate
Something about Sunday morning just screams “muffins” around here. The kids always need a project and, well, we all love muffins. I’ve been craving something with mascarpone in it and there was a bag of dark chocolate chunks in the pantry calling my name, and so these muffins were born. Next time I try it I may add some orange zest and vanilla, but these were a nice and simple little morning treat (an espresso finishes it off nicely).
Ingredients:
- 1 cup gluten free flour blend (I used this kind). Make sure the blend you use has xantham gum.
- 1/2 cup oat flour
- 1/2 cup organic, coarse sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 container or 4 oz. mascarpone cheese
- 1 egg
- 5 tablespoons butter (grassfed always!)
- 1/2 cup applesauce (I used one I made myself)
- 1 tsp. almond extract
- 1 cup dark chocolate chunks
Directions: mix all dry ingredients together except for the chocolate. Mix the wet ingredients together, but let the mixture stay lumpy (this keeps the muffins moist). Fold the dry ingredients into the wet ones. The mixture will be thick. Add the chocolate chunks, then divide the mixture into a 12-cup muffin tin. Sprinkle some more of the coarse sugar on top of each muffin. Bake at 350 for 22 minutes, or until a toothpick inserted into a muffin comes out clean.
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Easy Champagne Palomas
Just an easy and fun twist on a classic for your weekend! Happy drinking!
Makes 2:
3 oz silver #tequila
Juice of a large grapefruit
2 oz simple syrup
3 oz lime juice
1 mini bottle or six oz #champagne
Mix all ingredients over ice in a shaker. Rim two glasses with salt and add a large ice cube or several small ones. Pour the mixture over the ice and too with the champagne. Enjoy!
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Blood orange vinaigrette
Sometimes lunch needs to be simple but leftovers are scarce and sandwiches are boring! This dressing (which is really kind of a salsa-dressing combo) really amps up an easy salad.
Ingredients (to dress and top two salads)
- One blood orange, peeled and diced
- Two tablespoons avocado oil
- Two tablespoons white wine vinegar
- One jalapeño, seeds removed and diced
- One tablespoon honey
Add all ingredients to a bowl and stir to combine. Allow to sit for a few minutes to let the flavors mingle. Drizzle the juice over your salad and top it with the orange and pepper mixture.
Modern Hippie Kitchen
Recipes and Kitchen Blog
Modern Hippie Kitchen 