corned beef and cabbage

 

One of my favorite meals is corned beef and cabbage yet I never make it.  I looked through my pressure cooker cookbooks and to my surprise I came up empty handed.  Google to the rescue!  The first search page had a recipe from food.com with rave reviews.  I decided to give it a try.

My review:::  eh, it took me 3 hours from start to finish.  The beef was a bit dry and the vegetables over cooked.  Below is my adaptation to hopefully make the recipe right.

Corned Beef and Cabbage

from Food.com

adapted

4 cups water

2 1/2 pound corned beef

3 garlic cloves quartered

2 bay leaves

5 organic carrots
2 heads of baby cabbages cut into 8 wedges

6 organic potatoes quartered

~ place water in pressure cooker and bring to boil

~ add the beef and skim, skim, skim

~ add the garlic and bay leaves

~ secure the lid and bring to high pressure

~ cook 1 hour 

~ quick release pressure

~ add vegetables and bring to high pressure

~ cook 4 minutes

~ quick release pressure

~ serve

Asian Chicken Wrap with Hoisin Sauce

People are flakes but not like the goodness of a flaky pie crust.  Angry day so wrap up your anger and smile, smile, smile...I think not...vent.  So I have for you a wrap.  Not a hit...who would I like to hit?  Chicken, yes later today the post will be pounded chicken cutlets.  In the meantime, the inners of this dish was nice but the tortillas was just too much (like some people).  Next time, if there is a next time, I would transform it into a lettuce wrap appetizer.

Most amazing huge slicer I acquired recently.  I can slice and dice any size mushroom.

I use kitchen scissors to cut chicken into bit size pieces.

Asian Chicken Wrap with Hoisin Sauce

from Kitchen Life

Art Smith

adapted

Chicken

2T low sodium soy sauce

1T dry sherry

1t corn starch (try to find one that is not genetically modified)

1lb boneless skinless chicken breast, cut into bite size pieces

1T safflower oil

~ mix soy sauce, sherry and cornstarch in a small bowl.  Add the chicken strips and mix to coat.  Marinate for an hour or two

~ heat oil in warmed cast iron skillet over high heat

~ add chicken and cook stirring for about 3 1/2 minutes

~ transfer to a plate

Vegetables

1T safflower oil

1 1/2 cups sliced mushrooms

2 scallions, white and green parts chopped

1 garlic clove finely chopped

3 cups shredded cabbage

4 large organic carrot cut thin or shredded

3T water

1T low sodium soy sauce

3t hoisin sauce

~ heat oil in same skillet over high heat

~ add mushrooms and cook, stirring often until they give off juices and begin to brown, about 3 minutes

~ stir in scallions and garlic stir 30 sec

~ stir in cabbage, carrots, water and soy sauce

~ add the chicken and stir often until cabbage is wilted about 3 minutes

~ stir in hoisin sauce

Wrap

4 flour tortillias...or lettuce cups

~ place 1/4 of mixture on each tortilla and roll

~ serve hot

Fish Taco's

I love fish taco's.  Being crazy about cabbage might have something to do with it and I truly enjoy watching my kids eating vegetables while not grumbling.  This is a lazy meal since Trader Joe's now carries cut and vacuumed sealed frozen wild cod.  I have made my own corn tortilla's in the past with my fabulous tortilla press; however, I opted for store made this time.

 

Fish Tacos

from: Kitchen Life Real Food for Real Families - Even Yours

by Art Smith

adapted

severs 5 with left overs for lunch for 2

Lime Slaw

5T low fat mayonnaise

1 lime zest and juice

3 cups shredded cabbage

3 carrots shredded

2 scallions chopped white and green parts

2T chopped cilantro

 salt and freshly ground pepper to taste

~ mix mayonnaise, lime zest and juice in a medium bowl.  Add cabbage, carrots, scallions and cilantro - mix well.  Season with salt and pepper.

Fish

3T olive oil

3 lbs of wild cod, cut into bite size portions

chile powder to taste

salt to taste

1/2 cup all purpose flour

~ Put chili powder, salt and flour in a large zip-lock bag.  

~ Add a third of the fish to bag at a time and shake to coat.  

~ Heat large cast iron skillet over medium heat.  

~ Add oil and heat to warm but not smoking. 

~ Put coated cod in skillet.  Take care not to crowd the nuggets.  

~ Brown turning once about 6-8 minutes. 

~ Transfer to plate

Corn Tortillas

~heat tortillas over gas flame until desired color is achieved

Very good, received a thumbs up rating from the crowd.