Archive for December, 2009

Napa Cabbage Rolls

Sunday, December 13th, 2009

park-027A beautiful fresh green salad with my house dressing from Coming Home To Cook, a crusty hot semolina baguette, a bottle of red wine and a delicious hot casserole makes for a lovely birthday dinner on a cold winters night.  I put together these napa cabbage rolls using the last of the gardens herbs and they were a big hit for this mostly vegetarian crowd.  It is hearty but surprisingly light. This recipe makes 20 rolls, serving 10-12.  Enjoy.

Napa Cabbage Rolls – gluten free

Ingredients:

Rough chop the following: 1 leek //12 button mushrooms//1 small eggplant//1 courgette (zucchini)//1 small red pepper//3 cloves garlic.  Add 1 Tbl. chopped oregano, basil, sea salt and black pepper.                                 park-028park-032 Saute all in 2Tbl. olive oil and set aside.                                                                           Separate the leaves of 1  large napa cabbage. Steam until tender.Set aside to cool.                                                                                                                                                Boil 2 sweet potatoes, mash and set aside.                                                                       Puree 10 oz. of soft goat cheese with 2 eggs.                                                                 Make your favorite tomato sauce.                                                                                      On a flat surface line up all the ingredients.                                                                      Lay out flat 1 piece of cabbage. Spread a tablespoon of the sweet potatoes, cover with 1 tablespoon of goat cheese, top with vegetables and crushed nuts of your choice. I used toasted cashews (yummie!!)                                          Roll from fleshy stem to leafy end making sure to keep ingredients within the cabbage. Do this by folding leafy edges in.                                                                 Put tomato sauce in a large baking dish and place rolls on top. Cover with grated mozzarella. Bake at 350 (180) for 40 minutes. Serve immediately.

Win a cookbook!

Wednesday, December 9th, 2009

artistLet me know the location of where this lad is painting and win a copy of Coming Home To Cook. Here’s some clues: it’s cold here but the fall flowers are still in bloom and walking along this pathway, people enjoy the views.  Ok, that’s it, I don’t want to give it away!

And, don’t forget to order 2 or more copies of Coming Home To Cook for holiday presents and get free shipping. I will wrap, personalize and sign each copy. Go to marysheehan.com to order. Happy Holidays! Peace.