Stuffed Cabbage Rolls (Galumpkis)

Galumpkis is fun to say.  Try it.

Galumpkis.  Galumpkis. Galumpkis.

Made you smile.

Galumpkis means pigeons in Polish.  Pigeons have nothing to do with this meal.  That would be interesting, though.

Everyone (I have read) has their own version of cabbage rolls. Passed down for generations.  From their feisty nana.  Hm mm.

This is what I do for cabbage rolls.  It's not passed down from anyone.  However, I am getting older.  When I am a nana, I'll be sure to pass it down.  If we allow my teenagers to propagate, that is.  It might be a mistake for humanity.  It's been a long week.

These turned out pretty good.  A slightly sweet and sour tomato sauce with the beef and cabbage.  I served them with spaghetti squash, but they would be really good with buttered noodles, boiled potatoes or mashed potatoes.  Don't forget to add a dollop of sour cream on the side.

Stuffed Cabbage Rolls (Galumpkis)

Sauce:

2 Tablespoons olive oil

1 Tablespoon garlic, minced
1 large onion, diced

1 (28 ounce) can tomato puree or crushed tomatoes

1 (10 3/4 ounce) can tomato soup

2 Tablespoons tomato paste

2 Tablespoons balsamic vinegar

1/2 cup red wine (optional)

Cabbage Rolls:

1 1/2 pounds ground beef (lean)

1 Tablespoon garlic, minced

1 Tablespoons tomato paste

Splash of red wine (optional)

1 package dried onion soup mix (like Lipton)

1 egg

1 cup cooked rice

1 large head of cabbage

Start with the sauce.

In a sauce pot, heat 2 TB. of oil and saute the onion for 3-5 minutes.  Add the garlic and saute for 1 more minute.  Add the vinegar and deglaze the pan.

Add the wine and boil for a minute or two.

Add the tomatoes, tomato soup and paste.  Stir and simmer while you prepare the cabbage rolls.

Bring a large pot of salted water to a boil.  Remove the damaged outer leaves from the cabbage and set aside.  Cut out the core of the cabbage with a sharp knife.  Put the whole cabbage in the boiling water.

As the cabbage leaves soften, pull them off carefully and set aside. 

Do this to as much on the cabbage as you can.  You won't need the whole thing.

In a large bowl, mix the remaining ingredients.

Using your hands (oh come on, you can do it) mix it all up.

Take the reserved big outer leaves and lay them on the bottom of a casserole pan, letting the leaves go up the sides of the pan.  This insulation will prevent the cabbage rolls from burning on the bottom.

Using the good looking leaves, cut out the super thick middle vein.  Put about 1/2 cup of the meat filling in the center of the leaf.

Starting at what was the stem end, fold the sides in and roll up the cabbage to enclose the filling.

Place the cabbage rolls side by side in rows (I stacked, too), seam side down, in a casserole pan.

Preheat the oven to 350 degrees.

Pour the sauce over the cabbage rolls.  Fold the hanging leaves over the top and place leftover leaves on the top to enclose the rolls and keep the moisture in.  Drizzle the top with about 2 Tablespoons of olive oil.  Bake for 1 hour to 1 hour and 30 minutes until the meat is cooked.



Spaghetti Squash

We planted a lot of different squash in our garden this year.  I have 8 butternut squash on my counter right now. (I'll figure out what to do with them eventually.)  We have pumpkins and patty pan squash and spaghetti squash.  It is the spaghetti squash turn.

 

Here's how I cook them.

 

Preheat the oven to 350 degrees.

Cut the spaghetti squash in half.  You might need a cleaver.  Just saying.

 

Place the squash cut side down in a baking dish.

 

Put 1/2 inch of water in the baking dish so the squash won't get lonely and become a dried up shell of itself.

 

Cover the whole thing with aluminum foil.  Everything needs privacy.

 

Bake, covered, for 40 minutes.

 

Remove from the oven, uncover and turn the squash over.  Cover them up again and bake for another 15 to 20 minutes.

 

Remove from the oven.

Scrape out the seeds and feed them to your your chickens. :)

 

With a fork, gently scrape the squash into a bowl.

 

At this point, you can do what you want.  I like a little browned butter, herbes de provence and salt on my squash.

Gluten Free "Lasagna"

I know, I know, it's not really lasagna without noodles.  Lasagna is the type of noodle used, not the casserole itself.  I know.  This still reminds me of lasagna.  It has the same feel.

 

This is a really good casserole.  It uses up eggplant and zucchini from the garden.  It is kid friendly. (okay, my kids are just food friendly) It is satisfying and it is extremely good the next day.  What's not to like?

 

2 firm, medium eggplants

salt and pepper

2 or 3 zucchini

1/4 cup olive oil

2 Tablespoons garlic, minced

2 cups ricotta

2 cups Parmesan cheese, grated

2 cups mozzarella, grated

2 Tablespoons dried parsley or fresh parsley, minced

1 egg

1 quart marinara or your favorite tomato sauce (see my recipe for tomato sauce)

4 small potatoes (or 2 large)

 

Preheat the oven to 450 degrees.

Slice the eggplants crosswise 1/4 inch thick.  Salt and let drain on paper towels for 15 minutes.  Slice the zucchini 1/4 inch thick on an angle, salt and let drain with the eggplant.

Pat the eggplant and zucchini dry with paper towels.  Divide between2 baking sheets.  Drizzle with olive oil and roast until slightly golden, 10-15 minutes.

Slice the scrubbed potatoes 1/8 inch thick.  I use a mandolin.  Be careful, they are sharp.

Combine the ricotta with with 1 cup Parmesan and 1 cup mozzarella, parsley and egg.  Season with salt and pepper.

Lower the oven to 400 degrees.

Spread half of the tomato sauce on the bottom of a baking dish.

Layer half of the eggplant and zucchini, then dollop one-third of the ricotta mixture on top. 

Next, shingle half or the potatoes on top and season with salt and pepper and drizzle with olive oil.

Top with another third of the ricotta mixture.  Layer with the remaining eggplant and zucchini, ricotta mixture and potatoes.

Top with the remaining tomato sauce and the mozzarella and Parmesan cheeses.

Cover the lasagna with greased parchment and wrap with foil.  Bake on a baking sheet (it drips) for 40 minutes.  Uncover and bake until deeply golden, about another 40 minutes.  Let stand for 15 to 20 minutes before slicing.



Chicken Makhani (Butter Chicken)

My oldest daughter turned 18 recently.  The only meal that my kiddos can request with any certainty that they will get it is their birthday meal. I don't cook to please them, I cook to please myself and whoever has hired me to cook.  I am glad to cater to them one day a year.

 

She knew she wanted Angel Food Cake.  Easy. (The age represented by the candles is : 1 candle = 10 years. The sum of the candles equivalence is subtracted by the number of candles on the cake to represent the birthday persons age.) The dinner, however, she kept changing.

First, she wanted fish and chips.  Then she wanted eggplant Parmesan.  Finally, the day before her birthday, she decided on Butter Chicken.  Yea!  We all love Indian style food.  Problem is, while you can get anything Italian here in Connecticut, it is difficult to find Indian spices and food.  This recipe turned out very nice, though.  I cooked it in the crock pot because we would be gone for most of the day.  She also invited a wonderful family to join us for dinner.  They approved. I doubled everything in the pictures.  The recipe should feed 6.  You don't have to cook it in the crock pot, but it sure is easy that way.

 

 

Chicken Makhani (Butter Chicken)

 

4 tablespoons butter

2 tablespoons vegetable oil

1 1/2 pounds skinless, boneless chicken thighs, cut into bite-size pieces

juice of 1 lemon

1 onion, diced

3 cloves garlic, minced

2 Tablespoons curry powder

1 Tablespoon curry paste (I found it in the Thai food spot)

2 teaspoons garam masala (I couldn't find it, so I made it. I included that recipe at the end of this one)

2 cups tomato puree

1 (14 ounce) can coconut milk

1 cup plain yogurt (I use Greek)

1 cup 1/2 and 1/2

2 teaspoons chili powder

2 teaspoons cumin

2 bay leaves

1/2 teaspoon cayenne powder

1 teaspoon salt

1/2 teaspoon pepper

 

Melt the butter and vegetable oil in a large skillet over medium heat.  Stir in the onions.

Add the chicken and garlic.

Cook and stir until the onion has softened and turned translucent, about 10 minutes.  Stir in the curry powder, curry paste, and garam masala.

Pour into a slow cooker, and stir in the remaining ingredients.

Cook on high 4 to 6 hours, or on low 6 to 8 hours.  Serve over basmati rice.

 

 

Garam Masala

 

1 Tablespoon ground cumin

1 1/2 teaspoon ground cardamom

1 1/2 teaspoon ground corriander

1 1/2 teaspoon ground pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

 

Mix all the ingredients.  Store in an airtight container.

Chocolate Mousse Brownie Trifle

WARNING - This dessert may be habit forming.

I have made this dessert before, many times.  Each time, without fail, someone says that it is the best thing they have ever tasted.

It's that good.

It probably has about a bazillion calories, should serve about 24.  But, some times, it just doesn't matter.  It's chocolate mousse (the real deal), brownies, strawberries and whipped cream decadence.  Yep, it's all good.

Chocolate Mousse Brownie Trifle

for the mousse:

1/3 cup sugar

1 1/2 Tablespoons cornstarch

1 1/2 cups milk

yolks from 2 large eggs

12 ounces (2 cups) semisweet chocolate chips

1 teaspoon vanilla

2 cups heavy (whipping) cream

for everything else:

2 cups heavy (whipping) cream

1 teaspoon vanilla

1/3 sugar

brownies (whatever kind you like - Entenmann's, box mix, homemade, etc.)

16 ounce strawberries (I use a little more)

trifle bowl, or straight sided glass bowl

Mousse:

Mix 1/3 cup sugar and the cornstarch in a medium saucepan. Stir in 1/2 cup milk with a whisk to blend, taking care to get into corners of pan.

Whisk in remaining 1 cup milk, then the yolks.

Stir gently with whisk over medium heat 5 to 7 minutes until boiling and thickened. 

Reduce heat to low and stir 2 to 3 minutes longer.  Remove from heat.

Stir in chocolate chips until melted, then the vanilla.

Place plastic wrap directly on the surface to prevent skin from forming.  Refrigerate 1 hour, or until cold.

Beat 2 cups cream in a large bowl with mixer on high speed until soft peaks form when beaters are lifted.  Fold in chocolate mixture until well blended.

Everything else:

Beat 2 cups cream, 1/3 cup sugar and vanilla in a large bowl with mixer on high speed until stiff peaks form when beaters are lifted.

Cut brownies.

Slice strawberries.  I am lazy, so I use an egg slicer.

To assemble:

Spread 2 cups mousse in serving bowl.  Place a little less than half the cut brownies in a row.  Make sure a row is pressed along the side of the bowl.

Spread top of brownies with a little less than half of the cream.  Repeat.  Save a little cream and a few brownies to garnish the top of the trifle.

Scatter1 cup (or more) of strawberries on top of the cream.

Spread more of the mousse on top of the berries.  I usually have a cup or so of mousse left.  It doesn't go to waste.

Top with remaining cream, brownies and berries.

Refrigerate at least 1 hour (if you can wait.)

Boeuf Bourguignon

I have been craving French food.  I lived in France.  I know what it is supposed to taste like.  There was only one option open to me.  No, I couldn't go to France (it is on my "list" though.)  I had to channel Julia Child.  That's right.  Of course, I spent a while thinking about Dan Aykroyd's portrayal of Julia Child.  If you are of my generation, you will understand.  Probably.  Okay, google it.  After chuckling to myself, I got out my trusty Mastering the Art of French Cooking and looked up Boeuf Bourguignon.

 

This is a fancy way of saying beef stew with bacon and red wine.  It's really good.  I know that most people use the cheapest cuts of beef possible when making stew, but I think that your stew is only as good as your meat.  I went to Costco and got a nice top round steak that was lovely.  Also, you should always use a good quality wine.  Since I don't taste the wine, I go to the wine store and tell the wine guy what I am making and how much I am willing to spend.  Voila.

 

This is a dish that you can make the day before, it gets better as the flavors marry.  It is traditionally served with boiled potatoes.  I changed a few things from Julia (she can get complicated) but the results were lovely anyhow.

 

I'll walk you through it.

 

 

Boeuf Bourguignon

 

1 lb. bacon, cut into 1 inch pieces

3-4 lbs. beef, cut into 2 inch cubes

2 sliced carrots

1 sliced onion

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons flour

3 cups red wine, like Beaujolais, Burgundy, or Chianti

1(14 ounce) beef broth

1 Tablespoon tomato paste

2 cloves garlic, minced

1/2 teaspoon thyme

1 bay leaf

18-24 small white onions, peeled

1 lb. quartered fresh mushrooms

4 Tablespoons butter

 

Brown bacon in a casserole dish (I like cast iron) on medium heat for about 3 minutes to brown lightly.  Remove to a side dish with a slotted spoon.

Dry the beef with paper towels, it will not brown if it is damp.  Saute it in the hot bacon fat until nicely browned on all sides.  Add it to the bacon.

To the same fat, brown the sliced vegetables.  Pour out the sauteing fat.

 

Preheat the oven to 325 degrees.

 

Return the beef and bacon to the casserole with the sliced veggies and toss with the salt and pepper.  Then sprinkle on the flour.  Toss and saute for a few minutes.  This will brown the flour and cover the meat with a light crust.  Remove casserole.

 

Stir in the wine and enough of the broth so that the meat is barely covered.

 
Add the tomato paste, garlic, and herbs.  Bring to a simmer on top of the stove.

Cover the casserole and set in lower third of preheated oven.  Cook for 2 1/2 hours.

 

While the beef is cooking, saute the small onions in 2 Tablespoons of butter.  Set aside.  Saute the mushrooms in the remaining butter.

 

When the meat is cooked, add the onions and mushrooms to the dish.  Stir to combine and let sit for 10 minutes.  Serve in the casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice.