Golubtsi

My sister-in-law Rachelle, asked me if I was going to make a Russian recipe in honor of the Winter Olympics in Sochi, Russia, and actually, I had thought about it.  This recipe according to Natasha of Natasha's Kitchen is a classic Russian/Ukrainian dish. This morning was exciting, when I went shopping for this recipe.  I felt like a New Yorker.  I still couldn't get my van out of the ice and snow, so I took my son to preschool on the MTA bus.  Thankfully the butcher shop I have chosen to go to is just down the street from the preschool.  I came prepared, wearing a backpack for my shopping trip.  I went to the butcher and asked for the meat needed for tonight's and tomorrow's dinner.  It was fun watching the butcher prepare the meat.  He was very nice.  After I went to the butcher, I went down the street to a grocery store next to the train station and bought the other ingredients for my Russian inspired meal.  I needed to go to the train and refill my MetroCard before I could go home.  It was cold, but I loved filling my backpack and walking around town like a true New Yorker.  On we go to the recipe.  Golubtsi is basically Russian stuffed cabbage.

 It tasted really good.

 Ingredients for this recipe are: 1 small head of cabbage, 1 1/2 cups carrots, 1/2 lb. ground pork,
1/2 lb. ground turkey, 1 1/2 cups cooked brown rice, 1 1/2 cups marinara sauce ( I used homemade, recipe found here), 4 tablespoons vinegar, 2 tablespoons butter(not pictured), 4 tablespoons olive
oil (not pictured), 1 egg, and 1 1/2 tablespoons salt.

Preheat oven to 450 Fahrenheit

Fill stock pot with water 2/3 full.  Add vinegar and 1 tablespoon salt to water.   Cover with lid.
Turn on burner to medium-high.  Bring water to boil.

 Grate all the carrots.  Saute half with 2 tablespoons oil and 1 tablespoon butter over medium-low
flame until tender.

 Add 3/4 cup marinara sauce and simmer for 1 minute.

 Put rice, meat, egg, carrot marinara sauce and 1/2 tablespoon salt in bowl.

 Mix it until it looks like this.

 Water is boiling, after removing core of cabbage add to water with core facing up. 

 Boil cabbage for five minutes.  Flip over and begin peeling off each layer, with tongs I was able
to peel two layers after five minutes.  

 Remove middle vein with paring knife.

 Add a golf ball size amount of meat mixture to cabbage leaf half.

 Fold leaf over meat.

 Now roll.

 Done, repeat with the second leaf.  Once you have filled to leaves you can peel two more and
repeat same process.  Each two layers will be ready after filling the previous two leaves.

 Place filled cabbage leaves in a oven safe dutch oven or other oven safe dish with lid.  After all the filling has been used, keep the pot of water on the stove.

 Saute other half of carrots in 2 tablespoons olive oil and 1 tablespoon butter over medium
flame until tender.

 Add remaining 3/4 cup marinara sauce and simmer for 1 minute.

 Pour 1 1/2 cups cabbage water and remaining 3/4 cup marinara sauce over rolls in the dutch oven.

Bake for 20 minutes then lower temperature to 350 Fahrenheit and bake 1 additional hour.

Serve immediately.

Enjoy!

Turkey Enchiladas

This is the culmination of my day, the meal where my previous recipes come together to make enchiladas. Okay, well not the chocolate syrup (I promise).  I really like enchiladas.  My sister Adrienne makes very yummy enchilada casserole, but I wasn't planning on a casserole.  My plan was the rolled up version with my own spin.  In my refrigerator I had some ground turkey thawed and needing to be put into something. 

 Oh my goodness was this delicious.

Preheat oven to 375 Fahrenheit

 Ingredients for this recipe are: Enchilada Sauce (I used homemade, recipe is here), Grated
Sharp Cheddar Cheese, 10 Tortillas (I used homemade corn/flour, recipe found here), Paprika,
Salt, Pepper, 4 cloves Garlic, 1 green pepper, 1 yellow onion, and 2 lbs. Ground Turkey.

 Dice onion, bell pepper, and press garlic. 

 Saute turkey, bell pepper, onion, and garlic together over medium flame.

 Sprinkle salt, pepper, and paprika according to your preference.

 Pour 1/2 cup enchilada sauce and stir.

 This is ready to join with the tortillas.

 Add just enough sauce to cover the bottom of the baking dish.  Use a 9x13 pan if you have one.

  Add 1/3 cup meat to tortilla, a sprinkle of cheese, and roll. 

I made mine with the side tucked in so they would fit in my small pan.  If you have a bigger
pan,  I'm sure you won't need to do this.  Place enchiladas in pan.

 Cover with sauce and cheese.  Bake in oven for 15 minutes or until cheese is melted and
 slightly brown.

 They have emerged, joined together as enchiladas.

Enjoy!

Turkey Meatballs

Meatballs are really fun to make. I love adding ingredients together and coming up with a round ball of deliciousness.  I have made many different meatballs, changing what I add and how I cook them.  This is the latest version of meatballs.  This recipe was created with what I have on hand.  Have you noticed my pattern yet?  Yes my recipes are based on the ingredients I have, sometimes I prepare in advance and have certain ingredients, but these almost 14 years of marriage have been a lesson in using what I have and making do. 

 Look familiar?  Last post was about the spaghetti, now we get to make the meatballs.

 Ingredients for this recipe are: 1 lb. ground turkey, 6 cloves garlic, 1/2 cup Parmesan cheese,
1 small yellow onion, 1 teaspoon paprika, 1 1/2 teaspoons Italian Seasoning (Basil, oregano,
parsley), 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon olive oil.

 Grate the Parmesan cheese into bowl. This is my grater, isn't it great?

 Dice the onion small.  Using a garlic press press all the garlic cloves.

 Saute onions in 1 tablespoon of Olive Oil, when starting to become translucent, add the garlic
and saute for a minute.

 Add all the ingredients together.

 Gently mix together with hands.   Over mixing meatballs mixture will create tougher meatballs.

 Heat up 1/2 inch of Olive Oil in a large 12 inch skillet over medium-high heat.  When you see
 ripples in the oil, test with a droplet of water.  If the water sizzles, add the meatballs.  Form meat
into 1 1/2 inch balls and place in skillet. 

 Cook on first side until brown.

Using tongs flip the meatballs over.

Remove from oil when finished browning and add to a skillet with your favorite marinara
 sauce.  I recommend my homemade sauce, recipe can be found here.  Cook meatballs in sauce
for at least 10 minutes with lid on.

Enjoy!