Archive for January, 2012

Cabbage Rolls

Yum. What a comfortable, deliciously grounding and seasonal dish! I just bought local cabbage from Lucky’s and, along with some Colorado mushrooms and potatoes, this is pretty good local eating for January! There are a million ways to fill cabbage rolls, so feel free to switch up the grains, beans, or anything else about this recipe. Leftovers make great stuffing too, and serving them this way will make it feel like a whole new meal!

  • 1 small onion, finely chopped
  • 1 shallot, finely chopped
  • 3 cloves of garlic, minced
  • 1 head of kale, cleaned and shredded
  • a few handfuls of mushrooms, coarsely chopped, any variety
  • 3 cups cooked brown rice
  • 2 cups cooked garbanzo beans
  • 1/2 teaspoon sweet Hungarian paprika
  • salt and pepper to taste
  • 8 large cabbage leaves, kept intact
  • 1 1/2 cups tomatoey vegetable broth*

*if you don’t have vegetable broth, just thin some strained tomatoes or tomato sauce with water until it’s brothy, add salt, pepper, onion powder, and garlic powder until it tastes good, and you are good to go!

Saute the onions in olive oil over medium heat until soft. Add the shallots and cook a couple more minutes, then add the garlic and cook just until fragrant. Add the shredded kale and cook until it’s just wilted. Put the rice and beans in a large bowl and pour the cooked vegetables into the rice/bean mixture. Keep the pan over medium heat, add the mushrooms, and sprinkle with salt. Cook for a few minutes without disturbing, then deglaze the pan with a bit of the broth and pour that into the rice/bean/vegetable mixture. Add the paprika, salt, and pepper and give it a taste. Adjust seasonings as necessary. Pour a little more broth into the pan and bring it to a boil. Place the cabbage leaves over the boiling broth, cover the pan, and let them steam for a few minutes until they are flexible enough to roll around your filling. Preheat your oven to 350 degrees. Now, place one cabbage leaf in a shallow pan, spoon about 1/8 of the filling into the middle, wrap the edges of the leaf around the filling, then flip it seam-side down. Repeat with the rest of the leaves and the remaining filling. Pour the broth over the cabbage rolls and bake for about 45 minutes, or until heated through. Enjoy!

Advertisements

Leave a Comment

Veggie-ful Beans

My kids are really good eaters, but as they get older, they are out on their own more and they sometimes forget to eat vegetables! So now when they are home, whatever meal we’re eating, I try to pack it as full of as many veggies as I can. Here is a meal we had a few weeks ago after a sleepover-playdate combination involved pizza, pancakes, and very little sleep…I literally went through my fridge and put every vegetable I could find in this meal and it was super yummy!

  • 1 medium sweet potato or 3 large carrots, diced
  • 1 small onion, cut into half moons
  • 1/2 head cauliflower, cut into bite-sized pieces
  • 1/2 small head cabbage, shredded
  • 1 bunch greens, chopped
  • 2 cups cooked pinto beans
  • millet, quinoa, or rice, optional
  • 1 avocado, diced

We love roasted vegetables, so I roasted the sweet potatoes and added them later. You could do the same with carrots, but you could also stick them in the saute after the onions are caramelized, which is how I’ll write the recipe for simplicity…I also sauteed some millet cubes separately to crisp them up, but again, you always have the option to keep it even more simple!

Heat a large saute pan to just below medium, add the onions and drizzle with olive oil and salt. Give them a stir, then let them cook while you prepare your other vegetables. After about 15 minutes, add the carrots and continue to cook until both the onions and the carrots are soft and starting to brown lightly, 5-10 minutes. Clear some space in the pan and add a little more olive oil and the cauliflower. Sprinkle with salt and allow to cook undisturbed for about 5 minutes. Add the cabbage and greens and cook until they start to wilt. Add the pinto beans and cook until heated through. Season to taste and serve over grains, if desired. Top with avocado cubes sprinkled with a little salt and lime if you have it. Enjoy!

Leave a Comment

Za’atar Hummus Pizza

I can’t stop thinking of new menu items for my cafe. I was having a conversation with my lovely baker about the possibility of doing kids’ lunches and we were brainstorming foods that might work particularly well for school lunches. You know, easy to eat, healthy, familiar enough for most kids…She mentioned that a restaurant she once worked in served a hummus pizza and I have been obsessing all of the hummus pizza possibilities since then. As you know, I’m also obsessed with Za’atar. On top of all of that, I have gotten over my longstanding aversion to olives. I think we just might have it on the menu at the cafe sometime soon…this may or may not be the version that goes into kids’ lunches, but it sure is yummy!

I make lots of varieties of focaccia, so I use leftovers for the pizza crust. You can use your favorite pizza crust, tortillas, or even pieces of bread for little personal hummus pizzas. And, of course, topping are your choice, but here’s a suggestion…

  • Pizza crust (unbaked or pre-baked will work), tortillas, or bread
  • Hummus, about 1/4 cup per serving
  • Lightly steamed broccoli
  • caramelized onions
  • pitted and halved olives (optional)
  • Sumac, fresh thyme, sesame seeds, and sea salt
  • Aleppo peppers, optional

If you are using a pre-baked crust, preheat your oven to 375 degrees. If your crust still needs to be cooked, bump it up to 400 degrees. Place your crust on a pan and spread with hummus. Arrange the broccoli, onions, and olives (if using) evenly over the hummus. Sprinkle with sumac, fresh thyme, sesame seeds, and sea salt. Add a pinch of aleppo pepper, if you wish. Bake for about 10 minutes, or until your crust is lightly browned and the hummus is heated through. Enjoy!

Leave a Comment

Julia’s Kitchen – a Cafe and Bakery…

Hello friends!

I plan to get back to the regular recipe routine in a few weeks, but for now, I want to invite you to a sneak preview of Julia’s Kitchen this week. We still have some work to do, but I have missed making soup! Plus, what better way to figure out how to run this thing than to invite you all to come in while it’s a work in progress??

For the next few days, we’ll have soup and more available from 11am to 1pm. If you are so inclined, please come in and check the place out for lunch! If you stop by later in the day, you’re likely to find someone there building our inventory and willing to give you a little tour and a bowl of soup, but definitely from 11-1 or so! Our credit card machine is on its way, so for the first few days, it will be cash only. By the end of the week, we hope to have our bakery packed full and we’ll keep on adding new menu items until we have it how we want it! We’ll officially open when we know what we are doing:)

The address is 4457 Broadway. The cafe is set back and a little tricky to see from the street when you are coming up North on Broadway. We are on the West side of Broadway just North of Violet, in a little strip of stores – if you are familiar with North Boulder Cafe, we’re in that same strip. There are two entrances to the parking lot, so it you miss the first, just take the next one! We don’t have a sign yet, but the cafe is painted white with brown trim.

If all that hasn’t all scared you off, I would love to see some friendly faces there before our grand opening!

Tomorrow we will have:

Hoppin’ John (in the spirit of a good year to come!)
Red Lentil Coconut Curry Soup
White Bean Chili
Adaba Bars (almond, cashew pecan, tahini raisin, and apricot almond)
Raw Fig Bars
Raw Onion Crackers
Raw Kale Chips
Raw Cashew Coconut Macaroons
Raw Lemon Ginger Drops
Power Cookies

We’ll have some of the following…
Veggie Pancakes
Millet Bread
Naan
Ginger Pear Muffins

As the week goes on, we’ll add scones, brownies, sautes, dips, and more!

I am so excited and I hope to see you there!

Have a great week!

Comments (1)