Morning Inspiration… In the words of Iyanala Vanzant: Have you doubted your progress, regretted your choices, put yourself down? Remember that you are doing just fine. Remind yourself right now that no matter what it looks like, you are doing the best you can. And getting better. Encourage yourself, support yourself, and celebrate every little thing about yourself.
Cabbage & Filling
- 1 cup water
- 1/2 cup short-grain brown rice
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- 1 large Savoy cabbage (2-3 pounds)
- 1 pound baby bella mushrooms, finely chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon crumbled dried rosemary
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
- 1/2 cup red wine
- 1/4 cup dried currants
- 1/3 cup toasted pine nuts (see Tips), chopped
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
- 1/2 cup red wine
- To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
- Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
- Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
- Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
- Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary and 1/4 teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.
- Heat the remaining 1/2 tablespoon oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.
- To prepare sauce: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.
- Preheat oven to 375°F.
- To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.
- Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon oil.
- Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.
Tips & Notes
- Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.
- Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled “no-salt-added,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.
Per serving: 543 calories; 24 g fat (3 g sat, 14 g mono); 0 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 22 g total sugars; 14 g protein; 12 g fiber; 499 mg sodium; 1830 mg potassium.
Recipe courtesy of: http://www.eatingwell.com/recipes/vegetarian_stuffed_cabbage.html
6 medium boneless skinless chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings
Morning Inspiration….we all go through our trials and tribulations but when we feel it the most is when we know the devil is on our backs….do you change your paths when you feel this way or do you continue to ride it out???
If we know the things that are leading you down the wrong path…why do you not change your paths? If you know the devil is riding you to do the things you wish not to do, why do you continue to do them? Is it for some kind of gain? What would happen when every time you gain something for the devil you would lose something for the Lord? Thank God he forgives us for all of our sins and he blesses us with his mercy and grace, because if he didn’t this world would be a mess…it would be so much vengeance in this world…we have to stop giving into sin so easily. I know it is easier said than done, but what you’ve committed to you should stick too…finish what you started!!! Keep watch and pray, so that you will not give into temptation. For the spirit is willing, but the body is weak!!
March 8th is International Women’s Day!!!!!! International Women’s Day has been observed since the early 1900’s, a time of great expansion and turbulence in the industrialized world that saw booming population growth and the rise of radical ideologies.However, great improvements have been made. We have female astronauts, prime ministers, school girls are welcomed into university, women can work and have a family, and women have real choices. For the past few years the nature of IWD (International Women’s Day) has moved from being a reminder about the negatives to a celebration of the positives.
On March 8, thousands of events are held throughout the world to inspire women and celebrate achievements. A global web of rich and diverse local activity connects women from all around the world ranging from political rallies, business conferences, government activities and networking events through to local women’s craft markets, theatrics performances, fashion parades and more.