Carrots and Braised cabbage

Posted October 1, 2012 by janice Braised cabbage and carrots

I served these vegetables with the perfect roast chicken I made a few days ago.  What I need you to do, is get a whole chicken cut into pieces and roast.  You can then save some meat for your soup in the coming days.  These vegetables are wonderful with chicken roast, especially if you have taken the time to make your own stock.  You could also remove meat from chicken, do actions and then simply roasting boneless chicken.  Don't forget to adjust the cooking time if you do.  Boneless chicken cooked much faster.  Remember, if you remove the pieces of chicken (like the tip of the wings), save and throw them in the freezer for future action!

BRAISED CABBAGE AND CARROTS

1/2 bunch of fresh cabbage, ribs and stems removed and chopped
4 carrots, cut in 1-inch pieces 1/2
1/2 small onion, sliced
1 1/2 cup low sodium chicken broth

In a non-stick cooking spray little, sauté the carrots and onions in a saucepan for about 5-6 minutes.  Add cabbage curly and about 1/2 cup of broth, turn down the heat and cover.  Cook for about 20 minutes, check to ensure that you have liquid in the saucepan, add as needed.  Season with salt and pepper and fresh herbs that you like.  The broth is so tasty that you will not believe here is it easy and tasty!

Perfect roast chicken thighs

PERFECT ROAST CHICKEN THIGHS

8 bone-in chicken thighs, skin on (you can remove the skin later)
spray with olive oil
1 lemon juice
salt and ground pepper
Paprika (I used smoked Spanish and sharp Hungarian)
1/2 t no Educolrant
1T grainy mustardIn a bowl, mix the chicken thighs with the juice of lemon and olive oil spray. Season with salt and pepper, sweetener, and paprika and marinate 1 hour (if you have time, just Season generously on both sides, squeeze half the lemon juice on the side of the flesh of the chicken and press the other half on the bottom of the baking dish). Roast chicken skin down to 375 for 35 minutes. turn over and bake for 15 minutes more. Brush with mustard on the chicken and place under the broiler for 5 minutes.

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Italian Braised Beef Sirloin and Cauliflower

Posted September 15, 2012 By janice

And now for breakfast…

Braised Beef and Scrambled Eggs

Just scramble a few eggs and thrown in a few cherry tomatoes. Top with Braised Beef and you have a fabulous leftover breakfast!!

Italian Braised Beef Sirloin and Cauliflower

Except for the cooking time, this recipe is a breeze.  And it is so versatile.  You can only eat the meat on PP days, you can add more veggies, like fresh green beans, zucchini and potatoes (for the rest of the family) and make a stew.  Or you can serve the meat on smashed cauliflower or in a tortilla or crunchy roll for the rest of the family…seriously, the possibilities are many!  Enjoy the weekend!!

ITALIAN BRAISED BEEF SIRLOIN AND CAULIFLOWER

2 lbs beef sirloin cut into large chunks
1 28 oz jar of pasta sauce, with no sugar and very little fat
1 cup low sodium beef broth
2 cups cauliflower florets

Brown the beef in a bit of cooking spray in a large Dutch oven over medium heat.  Add the pasta sauce and broth, bring to a boil, cover and simmer over low heat for 2 hours.  Check every once in a while to make sure the liquid hasn’t absorbed too much.  If so, add a half a cup of water or so.  Carefully remove the meat from the liquid and shred it a bit.  Place meat back in the pot and add the cauliflower.  Cook, covered, for 8-10 minutes or until cauliflower is soft but still retains its shape.

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Korean Braised Chicken

Korean Braised Chicken

I only wish I had bought some cauliflower so I could serve over cauliflower mash and sop up all that wonderful sauce-Tom got to enjoy it over some really delicious red rice!  This is a super simple, delicious dish.  And the leftovers are as good as the first night.  You can shred the chicken and serve it many ways the next day!  Hope you’re all having a wonderful weekend.

KOREAN BRAISED CHICKEN

1/2 cup zero calorie sugar
1/2 cup low sodium soy sauce
2 T mirin
1 T chili paste
1/4 cup rice wine vinegar
1/4 cup water
4 cloves garlic, finely chopped
1/2 onion, chopped
3 green onions, chopped
4 lbs skinless chicken pieces

Mix all ingredients in a large Dutch oven and add the chicken.  Bring to a boil on the stovetop.  Turn down to simmer and braise for about an hour and a half, covered.  Remove chicken, shred and discard bones and return to the pot.  Simmer for 20 minutes with the lid off.  Serve over a whole grain, like couscous or brown rice if in Consolidation or Stabilization.  Otherwise, you can serve by itself or over cauliflower mash.

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