Lisa’s Quest for Fitness

Trauma: Life in the Gym

Vegetable Goulash with Brown Rice

Filed under: Healthy Recipes — Lisa at 11:55 pm on Sunday, January 29, 2006

A great way to use veggies and combine them with your rice!!

VEGETABLE GOULASH WITH BEANS

Serves 4

1 medium onion, diced
3 garlic cloves, minced
2 bay leaves
1 tsp marjoram (I didn’t have this on hand)
2 tbsp paprika, perferably Hungarian

1 large ripe tomato, diced
3 cups of cooked pinto or white beans (I used a variety can of beans with black beans, garbanzo and a few others-I was sure to rinse them so that any of the liquid would go away and not add more salt)
2 cups cauliflower rosettes
1 cup carrots, diced

2 cups of vegetable stock or water (try the brand IMAGINE ORGANIC VEGETABLE BROTH from your local health store-most veggie stocks have some sort of hidden yeast ingredients-this is the ONLY one that has just real veggies and salt-not bad tasting!)

1 cup zucchini, diced
1/2 cup green pepper, diced
1/2 tsp crushed chili pepper, optional (I didn’t add this)
salt and pepper to taste (definitely needed as the veggies are rather bland without it).

Sautee onions, garlic, bay leaves and marjoram in oil until onions are transparent.

Add paprika and tomato. Simmer until liquid from tomato has evaporated.

Add beans, cauliflower, carrots, and stock. Simmer for 15 minutes.

Add zucchini and green peppers and simmer for 10 minutes or until zucchini is cooked.

Adjust the seasoning to taste and serve over rice.

Cabbage Rolls-The Healthy Way

Filed under: Healthy Recipes — Lisa at 11:55 pm on Sunday, January 29, 2006

Here is my recipe for cabbage rolls, tricky to wrap but fun to eat!

CABBAGE ROLLS

1 pound ground beef (I didn’t use very much)
1 1/4 teaspoons salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup cooked rice (I used Texas long grain brown rice)
1 onion, chopped fine
1 medium cabbage
2 tablespoons butter
2 cups chicken stock (I used veggie stock instead)
2 tomatoes, peeled and cut (I used diced tomatoes from a can)

1. Mix together, lightly and thoroughly, the ground beef, salt, pepper and egg. Mix in the cooked rice and chopped onion.

2. Steam the cabbage or place in boiling salted water, then drop in cold water. Carefully remove leaves and cut thick ribs so they will lie flat.

3. Stack 2 to 3 cabbage leaves and place about 1/4 cup of meat mixture on the center of leaves. Roll up leaves and tuck the ends in toward the center. Use wooden picks or skewers to fasten leaves securely or tie with string.

4. Melt butter in heavy skillet and brown cabbage lightly on all sides. Add stock as needed. Simmer for 45 minutes, adding tomatoes. Season to taste.