Polish Stuffed Cabbage Leaves from 1935

https://www.newspapers.com/clip/41036951/polish_golapki_stuffed_cabbage_leaves/

I can't pin down my recent obsession with stuffed cabbage other than it's just simply delicious comfort food. I mean, the last two recipes added were basically the same dish, just cooked two different ways. Anyhow, this recipe omits from the ingredients list that you would also need a can of your favorite tomato sauce in order to serve these so keep that in mind when shopping.

Coconut Lime Chicken

COCONUT LIME CHICKEN
PREP TIME
10 MINS
COOK TIME
30 MINS
TOTAL TIME
40 MINS

Creamy Coconut Lime Chicken Breasts - a one pan, Whole 30 approved dish made with only a handful of ingredients. Dairy Free + Paleo + Gluten Free
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 317 kcal
Author: Sarah

INGREDIENTS:

4 skinless boneless chicken breasts, about 1 1/2 pounds
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion it came out to 1/2 onion for me, chopped
1 whole red chili chopped optional
1 cup organic chicken stock*
2 tablespoons lime juice about 1 large lime
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream
1 teaspoon turmeric powder (optional)
1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional
Cooked rice to serve with enough for 4 servings.

INSTRUCTIONS:

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

Serve with rice or cauliflower rice with the sauce spooned over the top.

Add an extra sprinkling of cilantro & chillies and enjoy!

From:

https://www.asaucykitchen.com/coconut-lime-chicken/

Coconut Rice

1 19 oz can of coconut creme
2 1/2 tbsp sugar
jasmine rice

Using your rice cooker, measure out three units of jasmine rice into the cooking pot. Rinse the rice in cold water until the water is clear, 5-6 times. Pour out as much of the water as you are able after the last rinse.

Pour the can of coconut creme on top of the rice, making sure the liquid line meets the 3 cup line, otherwise add more cold water. Stir in the sugar. Cook using the sticky white rice setting until done.

When done, you can serve it as is or amend your coconut rice by adding in chopped mango and toasted flaked coconut, green onion, garlic or lime juice.

German One Pot Dinner

German One Pot Dinner

3 tbs. margarine
1/2 cabbage , chopped
2/3 cup uncooked rice
1 med onion, chopped
2 lbs hamburger
1 can diced tomatoes
1 tbsp Lawry's Season Salt to taste
Salt and pepper to taste

Melt margarine in dutch oven, layer cabbage, uncooked rice, onion, raw crumbled hamburger, season salt, then tomatoes. Cover with lid and simmer 25-35 minutes until rice, cabbage and burger are done. Salt and pepper to taste.

Do not stir or lift lid until done.

Red Beans and Rice

12 oz bag of dried Red Beans (Azuki) (You can buy these at the 99 Ranch Market.)
1 cup chopped yellow onion
1 cup chopped celery
4 cloves crushed then minced garlic
6 slices roughly chopped thick gourmet bacon
1 carton of Swanson chicken broth

1 tbsp Cajun seasoning
1 tsp Worcestershire sauce
1/2 stick margarine
1 tsp Louisiana hot sauce
salt and pepper to taste

Directions:

Soak red beans overnight in water. When you are ready to cook, drain and rinse. Place into crock pot. Add chopped onion, celery, garlic, bacon and chicken broth. Set crock pot on high and time for 2 hours.

Prepare 2 cups of rice in a rice cooker at one hours time. After beans and rice are done, add rice to cooked beans and season with Cajun seasoning, Worcestershire sauce, margarine, Louisiana hot sauce and salt and pepper to taste.

Pumped Up Rice

2 measures of prepared long grain white rice
32 oz Swanson chicken broth
1/2 stick Nucoa
1/2 chopped sweet onion
pinch of kosher salt
4 oz chopped mushrooms
2 bunches chopped baby bok choy

Prepare rice in chicken broth using rice cooker and turn off 5 minutes before end time. Melt Nucoa in large skillet, add chopped onion and salt. Saute until translucent, then add mushrooms and cooked rice. Add bok choy and a little more chicken broth and mix until combined heating about 5 minutes on medium.

Yield 4 servings.