Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

From the Kitchen of Terri Bergman

Stuffed Cabbage Rolls KB Style

These Cabbage Rolls are so savory and bursting with flavor. The bonus to this recipe is using our Bacon-Wrapped Mini Meatloaf Mix, kitchensbounty.com. With this savory meat mixture we suggest first a Meatloaf (or minis) and half of the mixture, a pound, for use in these Cabbage Rolls. Long bake these delicious pockets of flavor and brown rice will absorb all the flavors and elevates the dish!

CATEGORY: MAINS
SERVES: 6
LEVEL: Medium, You got this!

INGREDIENTS

CABBAGE ROLLS:
1# of the *KB Meatloaf Mix (see below)
1 Cup COOKED Brown Rice
1 fresh head of Green Cabbage
2 Tbsp of The Amazing Herbes

SAUCE:
28 OZ Can of the best crushed tomatoes (CENTO)
15 oz can of Tomato Sauce
2 TBLS of The Amazing Rub (or brown sugar)
1 TBLS of Balsamic Vinegar
Olive Oil to sprinkle

(I would stir the above sauce ingredients together and set aside. The cooking of the sauce happens in the oven pan of cabbage leaves – makes a fresher taste!)

Prepare the *KB Meatloaf Mixture, this can be done the day before (while your baking a meatloaf!) and reserve ½ recipe or one pound. Add the cooked brown rice to the meatloaf, toss together to incorporate. Divide into 12 portions and set aside for Cabbage Leaves.

Core slightly a large green cabbage and place in large pot with water, bring to a boil for a full 5 minutes, take off heat, remove from water and let rest 10 minutes to cool.

Next release and gently pry at least 12 great cabbage leaves. (At this point, the remainder of the cabbage can be cooled and refrigerated, Excellent thin sliced, use later in a stir fry!)

Cooled cabbage leaves will be spread out on board, meat/rice mixture at bottom of leave, roll and tuck sides in. Do this for 12 leaves. 

In an approx 9 x 13 casserole pan, spray with cooking oil, pour ½ sauce mixture. Set the cabbage rolls into pan, end side down, you should be able to get all rolls in the pan. Pour the remainder of the Sauce over the rolls, sprinkle with remaining Tbsp of Amazing Herbes, cover with foil.

Oven at 350 degrees and cooking time is approximately  90 minutes. Check for tenderness and remember the meat mixture was uncooked, so important to give at least 60 minutes, I prefer 90.

*KB MEATLOAF MIX
1 Medium sautéed onion
1 C Chunky Salsa
2 ½# Ground beef/pork mixture
1 C inst oatmeal
2 lg eggs
½ C Parmesan Cheese
2 Tbsp Amazing Herbes

Can be wrapped in 6 slices of bacon, sprinkled with AMAZ Rub to help brown.
Bake in 350 degree oven, 1 hour

Follow the process of making stuffed cabbage rolls in photos…

French Onion Soup

French Onion Soup

From the Kitchens of Terri Bergman

French Onion Soup (with Julia’s lead and Terri’s Nod!)

This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below! 

However you slice it, this is a bowl of deliciousness!

Category: Luncheon
Serves: 6-8
Level: Intermediate – You got this!

INGREDIENTS:

For the SOUP
6 C thinly sliced yellow onions
2 Tbsp Oil
2 Tbsp Butter
2 tsp The Amazing Rub Seasoning (Sugar/salt/spices)
2 Tbsp Corn Starch
7 C Beef Stock
½ C White Wine

For the Garnish
12 oz. Swiss Cheese finely sliced/chopped
4 oz. Parmesan Cheese grated
3 Tbsp Cognac
For the Croute
8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!)
4 Tbsp Olive Oil for drizzling
1 Tbsp The Amazing Herbes

In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes. 

To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked.       I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience.  If you don’t have this blend, I would say a little Oregano and Sage….

Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).

Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.

Here it is, super flavorful, melting onions and toppings. 

Lunch – perfect! Start of dinner – perfect! 

Enjoy!

Guest Cooks Love Our AMAZING products!

Guest Cooks Love Our AMAZING products!

One of the thrills for me is when my friends shoot me a picture of a great lunch (need I say healthy for this dynamo!) that includes some KB LOVE. In this case that gorgeous Grilled Cheese is laced with the Amazing Herbes…she’s loving it and so am I! A sprinkle with do! Thanks Lezlie, our KB Guest Cook of the Day!

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

From the Kitchen of Terri Bergman

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

*Add Decadence, serve with Avocado Lime Aioli, and Spicy Salsa

These Herb encrusted Baked Sweet Potatoes served warm but stuffed with a cool Black Bean Salad are the bomb! (ESP for Meatless Monday). You get the Ying and Yang from a hot/cold food served together…as well as the perfect vehicle for 

  1. Make Ahead
  2. Add Taco Meat for Thursdays!
  3. Go Pesco with Shrimp on Friday!
  4. Drive in the direction you want…

The natural sweetness of well baked sweet potatoes and the slight spicy bite of the bean salad is perfect. To up your “A” game make the Avocado/Lime Aioli and kick in the spicy cheese sticks and/or Salsa!

Enjoy!

SERVES: 4
LEVEL: Presto-easy!

FIRST: ROASTED HERBED SWEET POTATOES

INGREDIENTS:
4 Medium Sweet Potatoes
Olive for rubbing
Amazing Herbes to coat
Salt & Pepper
Preheat Oven at 425 degrees

Wash and dry sweets. Cut light center in top of each, rub potatoes with olive oil. Roll or sprinkle with AMZ Herbes, salt n pepper. Bake 45 minutes until very soft, crunchy outsides. Set Aside.

SECOND: BLACK BEAN, CORN AND AVOCADO SALAD

INGREDIENTS:
1 15 oz can Black Beans, rinsed and drained
2 ears of fresh corn, kernels cut off or one can of corn drained
1 small red pepper finely diced
1 small red onion finely diced
2 Tbsp Amazing Rub (here is where you get brown sugar/spices)
1 tsp (or more) of Blazing Belle (this controls heat, a great blend of peppers incl. cayenne)
4 Tbsp. Olive Oil
1 lime, fully zested and juiced
½ c fresh cilantro or parsley chopped (whichever you prefer)
1 avocado medium chopped (reserve ¼ for Aioli)

Combine all ingredients (Avocado goes in right before serving) in bowl, mix well.  Cover and chill from an hour to overnight. Before serving salad, add the Avocado and check seasonings.

When Sweet Potatoes are fully cooked, complete the seam slice down the middle (but not through) and separate and squeeze a little to fluff inner potato. Stuff with the Chilled black bean salad.

Serve with Aioli, Salsa (if desired) and maybe some fine spiced cheese!

This dish is also great stuffed first with taco meat, spicy shrimp or any of your favorites!

*Avocado Lime Aioli
1 C mayo
¼ chopped avocado
1 Tbsp Lime Juice with zest
chopped parsley (or cilantro)
finely minced garlic 2 cloves(optional)
salt/pepper to taste.

That’s it!

Terri 

Mini Bacon-Wrapped Meatloaves

Mini Bacon-Wrapped Meatloaves

From the Kitchen of Terri Bergman

Mini Bacon-Wrapped Meatloaves…the best!

So I was looking for a great fun delicious dish for kicking off the Father’s Day Weekend. What guy doesn’t love meatloaf? Okay can we be honest? If you are not a vegetarian, the chances are great that you love meatloaf.  So here is the recipe I love, a basic old world meatloaf, packaged in a mini individual loaf and wrapped in bacon that crisps (with the help of The Amazing Rub) and just sets this dish off!

We are gluten-free on this recipe, because way back when, the Frenchies in my neck of the woods always made meatloaf or meatballs with oatmeal that had been ground…a little like an oat flour.

So tender, so delicious….hope you enjoy! My plating suggestion is the perfect baked potato, maple glazed carrots and KB’s Spicy Ketchup (recipe also below)! 

SERVES: 6
LEVEL: Intermediate – you got this!

INGREDIENTS
1 Tbsp olive oil
1 medium onion
, finely chopped
1 cup of your favorite medium chunky salsa
2 ½ pounds of ground beef/pork (I like 1 ½#  beef, 1 # pork)
1 cup instant oatmeal, I like to buzz in blender to make finer grounds
2 large eggs, beaten with fork
½ C parmesan, or your favorite finely ground cheese
6 thin strips of bacon
2 Tbsp of The Amazing Herbes (this is all flavor)
2 Tbsp of The Amazing Rub (this will enhance and crisp the bacon)
*Options: Tbsp Worcestershire Sauce and 1 tsp beef bouillon or concentrate
(These last 2 ingredients are optional, but I always include!)

DIRECTIONS
Preheat oven to 350 degrees.

Heat olive oil and sauté chopped onion over med-low heat for about 8 minutes, at the finish add the 2 Tbsp of the Amazing Herbes to allow spices to blossom and warm. Set aside.

In large bowl add ground beef/pork mixture, add onion mixture, salsa, oatmeal, beaten eggs, cheese, and the optional ingredients if desired.  Use a fork to toss and mix, careful not to over mix and do not compress – better to toss to create the tenderness desired.  This mixture can be divided in 6 with 1 generous cup of meat mixture each, and should create 6 mini meatloafs. Use mini loaf pans, or just form mini loaves. When formed loaves, wrap each loaf in the bacon strip and sprinkle the loaf and especially bacon with the Amazing Rub. (This again helps that great taste and crispness of the bacon wrap).  Bake for 45 minutes until cooked through. Serve hot or cold, and kick up your Ketchup as described below!

SAUCE
KB’S Spicy Ketchup 
1 cup ketchup
1 Tbsp The Amazing Rub
1 tsp Blazing Belle
…it’s our heat, folks
1-2 Tbsp apple cider vinegar

Combine all ingredients in a small glass bowl, and heat in microwave in 30 second intervals, stirring after each 30 seconds until hot.

Now that will wake the plate up!

Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage

Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage

From the Kitchen of Terri Bergman

Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage

SERVES: 15
LEVEL: Intermediate

INGREDIENTS
Lasagna
:
1 lb of Lasagna Noodles cooked al dente (or no bake noodles)
1 lb of Mixed Shredded Cheeses (Mozzarella & Monterey Jack is great)
1 lb Whole Mike Ricotta
8 oz Boursin Cheese (Garlic and fine herbs)
1 egg
½ cup chopped fresh parsley or ¼ cup dried
2 Tbsp Amazing Herbes
1 lb pork sage spicy sausage (OPTIONAL-omit for vegetarian version) *cooked, drained and crumbled!
2 red peppers, julienned
3 summer squashes, julienned
3 zucchini Squash, julienned
3 carrots, julienned
1 cup of whole sage leaves if available (can be omitted)
3 Tbsp of balsamic vinegar
2 Tbsp of olive oil
2 Tbsp of The Amazing Rub
**Pumpkin Alfredo Sauce *recipe follows

DIRECTIONS
Set oven to 400F degrees.  (Plan on 40 minutes large, or 25 mins individuals)

Cook Lasagna Noodles in Salted Water approx 10-12 minutes, add a little olive oil at the finish boil, drain and separate noodles on tray, set aside. You can also use no bake lasagna noodles for this.

Mix Ricotta, Boursin, Egg, Parsley, Amaz Herbes – Season with Salt and Pepper.

Slice all vegetables julienned style (Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks) , and mix Red Peppers, Squashes, Carrots, (Whole Sage Leaves if available) and any other veggies you would like with Balsamic Vinegar, Olive Oil and Amazing Rub (or use your own seasoning blend). Brown veggies in hot 400 degree oven for approx 15 minutes stirring once or twice…if you want more crisp or browning keep in an extra 5 minutes.

INGREDIENTS
For Pumpkin Alfredo Sauce:
1 Tbsp. olive oil
1 Tbsp. butter
2 cups milk
1 cup white wine (optional)
1 cup chicken broth
3 Tbsp. all-purpose flour
1 – 2 Tbsp of Amazing Herbes (or salt/pepper/oregano blend)
¼ cup grated Parmesan (more if desired)
1-2 cans pumpkin purée

DIRECTIONS
Combine oil and butter and warm, add all other ingredients and do a consistent stir, bring to a low boil, when thickened, remove from heat and add 1 can of puréed pumpkin.  If you like it more Pumpkiny – add more purée!  Taste for seasonings and adjust according to your palate.

Now Line all ingredients like an assembly line:

  • Sauce
  • Lasagna Noodles
  • Ricotta Cheese Mix
  • Shredded Cheese Mix
  • Roasted Veggies
  • Cooked/Crumbled Pork Sausage

Spread pan bottom with sauce, arrange a single layer of lasagna noodles on top, next spread ricotta cheese mix, another layer of lasagna noodles.  Next layer sauce and roasted veggies, add a little shredded cheese.  Next sauce, crumbled sausage, a little shredded cheese, and more lasagna noodles, sauce, veggies—keep going till you have used all ingredients and the Lasagna Noodles and finish with sauce and a decorative garnish of veggies and cheese.

Bake in warm in oven for 45-50 minutes.  You can add more cheese and Amazing Herbes to the top of the Lasagna for the last 5 minutes of cooking.  If you would like, create individual lasagna in oven proof individual cassoulets.  This recipe freezes wonderful – so make two or three! Highly delicious!