Cabbage rolls - low carb style

We can probably agree that cabbage rolls is a past time favorite. My mother did not cook very well in my early years but there were things she did make that were a step up from edible. Cabbage rolls is one of those dishes. It is not a huge carbo loaded dish but still more than I want to give up. I promise you that you will think nothing less of this dish with the missing rice.

1 head of cabbage

1 pound of meat (beef, pork or chicken/turkey)

1 onion chopped small

1 head of garlic chopped small

   (can use less if you prefer. I'm a garlic fiend, remember?)

1/4 cup chopped fresh basil (or tablespoon dried)

salt and pepper to taste (optional)

1 can organic tomato sauce

1/2 cup shredded parmesan cheese

Drop whole head cabbage in a  pot of boiling water. Turn down to low high heat, let cook for 15 minutes. Remove and allow to cool. Cut around the steam carefully, making it easier to peel the outer layers. It is good to peel at least 2 leaves per person (I always add 1 extra leaf so I can have it for lunch tomorrow). Chop up the remainder of the cabbage. Set aside.

Preheat oven to 350 degrees

Cook ground meat, after 10 mins, add onions and garlic. Add chopped cabbage, basil and salt/pepper. Let simmer for 15 mins. Add a spoonful of mixture in a cabbage leave. I like them on the plump side (no pun intended!). Remember the leaves are fragile, carefully overlap the edges of the cabbage leaf, folded side down on a lightly oiled baking dish. Repeat until all cabbage leaves are filled. You should have a spoonful-ish of mixture left. Turn the heat up to high, add tomato sauce. Once bubbling, turn off and pour over cabbage rolls. Bake for 20 mins. Add parmesan cheese and bake for 10 more mins.

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I can't do this.

I'm not smart enough.

I'm not thin enough.

I'm not pretty enough.

I'm not good enough.

You know what, self? YOU ARE WRONG!

I thought the scale was diabolical enough. Oh no! Me, myself and I are far more cruel than the scale could ever be. What is up with that? What have I done to myself that deserves this kind of treatment. I certainly would not take such attitude from someone else, myself should not be excluded.

You know what I can do? I can love. Support. Cook. Walk 22 miles in one week. Squeeze into those pants I thought for sure would be too tight. I can even resist the scale. I can walk past a donut shop, smell that sugary goodness, smile and keep on walking. Tell my child no means no. I can beat my husband at battleship. I can do lots of things.

I don't have time for this attitude. Go check yourself in the closet. You and the scale would make good friends. I'll check in from time to time...when I need a roll of toilet paper.

Cupcake pies

I used to be a carbo fiend. Not to say that I couldn't easily go back to the dark side. I don't want to. It is important to me to instill good healthy habits for my son. He is a 7 year old boy, he desires sweets like any other kid. I could be the good mother and bake him cookies, cakes and yummy delicious pies. There is a huge problem with this...I WOULD EAT IT ALL!! Surely, that won't do me any good to put myself in that position.

Been really good resisting the birthday cakes and other goodies at work functions but to have it taunting me in my own home is another story all together. Not fair to do that to the sweets, or to me! How can I compromise? I could buy stuff from the store and freeze it in portions. A couple of big problems. I can't pronounce most of the ingredients! We won't even mention the nutritional label! Sometimes it is a curse to have educated myself on healthier (organic) eating.

I know! I can do it myself! Oh, wait a minute. Can I? I haven't baked in years. I can just about cook anything but baking requires precision. Bah! I hate measuring and all those perfect instructions you have to follow to a T. You know, I nearly flunked Home Ec in high school due to this problem. My stuff came out yummy (even then, LOL). But you have to do it EXACTLY as the recipe book says. I nearly rebelled.

Ok, back to the cupcake pies. I found making a big pie or cobbler was just too messy to section out and freeze. If only I could make them the size of cupcakes, THAT would be a perfect portion...

Edit to add: After serving 3 for the family, I freeze the rest. They work great for a quick dessert on nights you don't feel like making dessert. You can thaw them or eat them straight out of the freezer, uhh the cat told me. *wink*

Dough:

2 cups stone ground whole wheat pastry flour

1 cup hazelnut flour

1/2 cup stone ground whole wheat flour

1 stick butter

1/2 cup cold water

1/2 teaspoon salt

1 tablespoon turbinado sugar

Filling:

4 apricots diced

1 apple diced

1 pint fresh blueberries

3 tablespoon rolled oats (not quick cooking)

1/2 cup chopped walnuts

1/2 cup turbinado sugar

2/3 cup unsweetened unrefined coconut

1 tablespoon pure vanilla

1/2 teaspoon salt (optional)

Note: I urge you to be creative with your filling. What fruit is in season? What do you have in your fridge? There is no such thing as a bad combo. :)

Mix all filling ingredients in a bowl, set aside. Do not refrigerate.

Mix all dry ingredients together. Add butter, blend until you get the consistency of cornmeal (since I don't have fancy smancy tools, I just use my fingers). Add water and mix carefully. Let sit in the refrigerator for minimum 1 hour.

Preheat oven to 350 degrees. Lightly grease cupcake pan.

Take a section of dough, approx.. 1 inch ball. Roll out flat, you want it to be larger than the cupcake hole. Need to accommodate the depth as well as have it stand out a bit (see photo example below). When you have all holes set with dough, add filling near the top of the hole. Bake for 30 minutes or until crust is golden brown.

Should make nearly 2 dozen. That is if you don't eat about 3 cupcakes worth of dough. *looks innocent*  Um, err, the cat did it.

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My unhealthy obsession

Or is it?

Garlic.

I have fond memories of driving past Gilroy, California, smelling the garlic. Especially during the Garlic Festival. *swoons* Garlic can abuse me anytime it wants, I am at it's mercy. I can just picture my husband rolling his eyes at me. There she goes...being dramatic again. It's only garlic. He is lucky I'm still married to him.

It's one thing that I put mounds of fresh garlic in my dishes, but I have a secret confession to make. I love peeling them. Not with the fancy smancy garlic press (although I think Pampered Chef makes a nifty one). Not crushing it with the knife trick. I'm talking, one clove at a time, carefully peeling the papery skin away from the garlic. Not a flesh wound in sight. If there was a garlic peeling contest at the State Fair, I'd surely win!

With the sounds of craziness surrounding me, I find solace in the eye of the storm, peeling garlic. No one seems to bother me when I am peeling garlic, not even the cats. Although, my dear boy has been expressing some curiosity in those little cloves. He loves to eat them (yes, this boy is after my own heart). He even attempted to peel a couple himself, did quite well. I did have to shoo him away, this was MY TIME!

If you haven't introduced garlic into your cooking, you should. A natural way to bring life to your dishes.  :o)

Remember...take chances, make mistakes, get messy.

Caper surprise

I love capers. Just plain love 'em. Other than having sodium in it, everything else points to the healthy side of things. Couldn't be any happier!

My son is learning to like them. Doesn't share my admiration for them (yet) but then again, he is only 7. Can't remember if I liked them or not when I was 7. There were plenty I didn't like so they could have made the list. He asked why I made this dinner with them in it, I said it was a surprise. Hence the name, Caper Surprise. He tried to resist at first. Finally, I said he could move them over to the side. After he was done, I noticed 3 little capers. Hmm, maybe they weren't so bad after all. LOL

This can be served with (brown or basmati) rice, quinoa, pasta or my favorite, lentils. So easy to cook up. Takes approx. the same amount of time as rice, maybe a wee bit longer. *wink* No presoaking needed! :)

2 pork chops cubed

1 onion sliced

1 garlic (I used 1 full head, use what is preferred in your home)

2 carrots sliced

1 large zucchini chopped small

1 (small) head cauliflower sliced

3 tablespoons capers

1 tablespoon butter (optional)

Salt & pepper to taste

1/2 cup dried lentils

1 1/4 cup water

In small saucepan add lentil beans and water (add a teaspoon salt (optional)). Bring to boil. Let broil for 5 mins, cover and let cook on low heat for 20+ mins or until tender.

While the lentils are cooking, in medium high heat, cook pork cubes in a little olive oil. When almost cooked, add garlic and onions. Cook for 10 mins stirring frequently. Lower heat to medium and add carrots and cauliflower, cook for additional 10 mins. Add zucchini until tender. Add capers and butter, cover and let simmer for 10 mins.

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I almost caved...

into that stupid demonic device also known as (insert dramatic theme music here) THE SCALE.

Why today? I haven't been on it since mid March. Barely a thought here and there. Maybe because I had too much alone time in the bathroom? (hey! I'm a mother, enough said.) There I was peacefully taking my dump, staring at that hall closet door. Thinking about 'it'. It wouldn't hurt to peek...right? I know I've lost weight so can't be too disappointing...right?

Then I slapped myself silly (well, not literally).

Of course I am going to be disappointed!! I desire to be 140 pounds! No way in hell am I that! Naturally, I'm going to be disappointed of a completely unrealistic goal.

Since I used the last of the toilet paper roll, I had to go to the closet to get another roll. I saw it, laughing at me. Immediately put on my mean face, "FU scale!" Shut the door and exclaimed, 'Ha! Who is laughing now!!?? Huh, huh?!". The cats were confused to why I was yelling at the closet door.

Sometimes, ignorance is bliss. I am proud to say I still do not know how much I weigh. My loose jeans tell me I'm doing great. That's all I needed to hear, I am GREAT. :o)

How is everyone else doing on their no-scale goal?

Pizza and other ramblings...

I can remember growing up with a diabetic mother. Information on what you could or couldn't eat back then was so sketchy. I wish I could find a time machine, go back and yell at my mother for not taking better care of herself. Can't blame her 100% for not understanding the disease but at the same time, she is at least 50% responsible in seeking the information.

I remember when I was first diagnosed. I knew what was expected and naturally, I didn't like it. I. LOVE. FOOD! Saw a flash of my future and didn't like it. My doctor was scared for me due to my dangerously high sugar readings. I just got mad. Mad at myself, mad at my husband, mad at my parents, mad at the mailman...just plain mad.

One of the comfort foods I was mourning most was pizza. The greasy cheese and pepperoni glistening in the light. *sniff* The aroma of freshly delivered pizza fills the room. *ahhhh* Ok, maybe I am being a little dramatic about this.

Diabetic or not, pizza is a no-go zone when it comes to *dieting*. Took me nearly 2 years to find something acceptable to serve my family (meaning it didn't taste like crap).

While this is still on the high end of carbs, it is far healthier than take-out/delivery. I make it once every couple of weeks. We can't stand the taste of regular pizza anymore.

I want to talk about flour. It's a diabetics/dieters enemy. It doesn't play fair. LOL After much research, stone-ground whole wheat flour is a godsend. You will see it listed in all my recipes that would call for flour. You are more than welcome to change it to whatever you want, but know the results will not be the same nor will the health benefits.

Dough:
2  1/2 cup   Stone ground whole wheat flour**
2 teaspoons    yeast
1 teaspoon   salt
1 tablespoon    raw  honey
1/4 cup    olive oil
1 tablespoon   sesame seeds (optional)
2 tablespoons   rolled oats (optional)
       (not quick cooking kind)
1 1/4 cup  tap hot water

I like to get messy, I use my hands to mix the ingredients together. You want the dough to be slightly moist. Use more flour or water depending to achieve the right texture. Roll into a ball and rest into a lightly oiled bowl, cover tightly. Let sit for a minimum of an hour.

Knead until you have a nice glossy dough. Usually takes approx. 3-5 minutes. Whole wheat dough is more fragile than regular dough. With practice, it will become more natural to work with. Don't fret things in the beginning. If you've never worked with whole wheat flour before, you'll likely to screw it up. If it does start breaking, promise me you'll laugh at yourself. Darn it, that lady did say this would happen! Just smush it back together and try again.

A lightly oiled (pam works good) cookie sheet (I use a old large sheet, a well seasoned stone will work nicely, too), carefully knead the dough to the edges of the pan. I find that it helps if your fingers have a little oil on them while stretching the dough, makes it more pliable.

Bake in preheated 400 degree oven for 5 mins. Take out of oven, add your toppings. Insert back into the oven for 10-15 mins. Edges of dough will be toasted.

Toppings:
Family favorite: slivered onions, olives, chopped fresh spinach and/or basil, colby & mozzarella cheese and sun-dried tomatoes. We do not use a tomato based sauce. It's a personal preference. Feel free to add sauce or try it without. Be adventurous. Mix your toppings.

**When I have it stocked in my freezer, often times I will use a cup of Bob's Red Mill rye flour (+ 1 1/2 cup stone ground whole wheat flour). Gives a wonderful robust flavor. Doesn't taste like *rye*, just a stronger flavor.