RECIPES
CABAGE SOUP
INGREDIENTS
2 Tbsp. extra-virgin olive oil
1 large yellow onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
shredded chicken
1/2 tsp. chili powder
Freshly ground black pepper
1 (15-oz.) can white beans, drained, rinsed
2 cloves garlic, finely chopped
1 tsp. fresh thyme leaves
4 cups low-sodium vegetable or chicken broth
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
2 Tbsp. chopped fresh parsley, plus more for serving
Pinch of crushed red pepper flakes
Our first step is to work on our flavor base, or mirepoix. That means sautéing the onion, carrots, and celery with seasonings until the veggies are softened (the onion should appear translucent). Don't rush this step, but feel free to amp up the seasonings if you prefer. Medium heat is the way to go, as you're not looking to brown the veggies.
Drain and rinse the beans under running water, then add them to the pot along with the garlic and thyme. Cook, stirring occasionally (don't be too aggressive with the beans), just until the garlic is fragrant.
Now for the liquid: Add the broth and 2 c. water, stir to combine, and bring to
a simmer.
Now let's turn this soup into a cabbage soup. Your cabbage should be cored (too
tough for soup) and cut into roughly 1" pieces—no need to be exact. Stir the
cabbage as well as the fire-roasted tomatoes into the pot and return the soup to
a simmer. Cook, stirring occasionally, until the cabbage is wilted and tender;
about 6 minutes is all it takes.
CREAMY
CAULIFLOWER SOUP
INGREDIENTS
1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
1/4 teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or
green onions
1) Roast Cauliflower
2) Saute onions in a soup pot
until tender, then add garlic and vegetable broth.
3) Add half your roasted
cauliflower and simmer for about 20 minutes.
4) Add butter to the rest and blend until completely smooth
5) Serve with a few florets and green garnish
SMOOTH & CREAMY POLENTA
INGREDIENTS
5 cups (1.2 L) water, milk, or chicken stock or vegetable stock
1 cup (5 ounces; 140 g) medium or coarse cornmeal/polenta
2 tablespoons (1 ounce; 30 g) unsalted butter or extra-virgin
olive oil, plus more oil to sear or grill, if desired
DIRECTIONS
Presoaking Method: Combine water with cornmeal in a large mixing bowl and let
stand, covered, at room temperature overnight. When ready to cook, scrape soaked
cornmeal and water into a large saucier or saucepan and set over high heat.
Standard Method:Add water, milk, or stock to a large saucier or saucepan and set
over high heat. Sprinkle in cornmeal while whisking (water does not have to be
boiling).
Bring to a boil, stirring frequently. Let boil, stirring frequently, until
polenta thickens enough that it starts to spit. Lower heat immediately to
prevent spitting and continue to cook, stirring frequently with a spoon or
silicone spatula and scraping bottom to prevent scorching, until polenta becomes
thick and pulls away from side of saucepan, about 30 minutes for presoaked
cornmeal and 50 minutes for dry cornmeal.
ACCOMPANIEMENTS, as desired:
any stew, meatball dish, sausage with marinara sauce.
when polenta is a little runny, alternate layers of polenta with layers of
grated or sliced cheese: aged gouda, smoked gruyere, mature cheddar.
for pan fried or glilled polenta squares:
gorgonzola (dolce or picante), brie, camembert, buratta
ROMANIAN CIORBA
https://llimeworks.com/llime.com/cookbook.php?frame=sour_veggie_soup
HOMEMADE JEWISH CHICKEN SOUP
https://llimeworks.com/llime.com/cookbook.php?frame=jewish
CUCUMBER-CABBAGE SOUP
https://llimeworks.com/llime.com/cookbook.php?frame=cucumber-cabbage
GARLIC SOUP
https://llimeworks.com/llime.com/cookbook.php?frame=garlic
MEDITERANEAN WHITE BEAN STEW
https://www.connoisseurusveg.com/white-bean-stew/#ingredients-youll-need
WHITE BEAN STEW
https://theclevermeal.com/white-bean-stew/
GREEK INSPIRED CHICK PEA STEW
https://www.lazycatkitchen.com/greek-inspired-chickpea-stew/
AIR FRIED CABBAGE EGG ROLLS
INGREDIENTS
1 package of egg roll wrappers
3 cups shredded green cabbage (or a bagged coleslaw mix with carrots)1 carrot,
shredded
2 green onions, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp toasted sesame oil
Optional: 8 oz cooked ground chicken
Cooking spray or oil for brushing
AIR FRIED LUMPIA
INGREDIENTS
ground chicken breast
water chestnuts
mushrooms, optional
green onions
yellow onions
garlic
black pepper
eggs
lumpia wrappers or spring roll wrappers
olive oil spray
Combine all ingredients except for the eggs in a bowl, and mix with your hands.
After it’s all mixed, cover it and let it sit in the fridge for an hour (or up
to 24 hours) before wrapping.
cut into strips, put some filling, roll them
and dip your finger in the egg mix to seal them.
MEDS
folic acid 1 mg tablet - 1 in morning
thiamine 100 mg - 1 in morning
ferous sulfate 325 (65FE) - 1 in morning
pantoprazole 40 mg- 1 in morning - 15 mins before breakfast
carvedilol 3.125 mg - 1 in morning + 1 in evening
Pantoprazole is a prescription medication (often known by the brand name
Protonix) that belongs to a class of drugs called proton pump inhibitors (PPIs)
to lower stomach acid
Side Effects:
Headache
Diarrhea or loose stools
Nausea or vomiting
Abdominal pain or stomach discomfort
Gas, bloating, or belching
Dizziness
Carvedilol is a prescription alpha and beta-blocker medication used to treat
high blood pressure, heart failure, and left ventricular dysfunction after a
heart attack
Common Side Effects:
Dizziness or lightheadedness:
Fatigue:
Gastrointestinal issues: Diarrhea, nausea, or vomiting.
Cold extremities: Cold hands and feet due to reduced blood flow