Christina's Stuffed Cabbage

from Smitten Kitchen


1 head Savoy cabbage

1 pound ground beef
1 small to medium onion, chopped small
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced (I used half a bulb of kohlrabi)
1 parsnip, shredded (I used one large turnip)
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 15 oz cans tomato sauce plus water to cover

Wash cabbage and remove leaves for use. Place leaves in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the cabbage. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls. [These also freeze very well.]

Christina's Italian Meatball Soup

from The Pioneer Woman Cooks

Meatballs:
¾ pounds ground beef
½ cups freshly grated Parmesan cheese
1 Tablespoons dried parsley
1 whole egg
2 cloves garlic
½ teaspoons salt
½ teaspoons black pepper
¼ teaspoons ground oregano
2 teaspoons lemon juice

Soup:
3 TBSP olive oil
5 C beef stock
4 cups water
½ teaspoon salt
1/2 tsp black pepper
2 TBSP tomato paste
¾ cup onion, chopped
¾ cup carrots, chopped
¾ cup celery, chopped
1 cup russet potato, chopped (do not peel)
½ pound cabbage chopped
4 teaspoons dried parsley
2 whole Bay Leaves

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. Drain some of the fat off. To pot, add beef stock, water, salt, tomato paste, and herbs. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Christina's Mushroom Soup

from Tasty Kitchen via PW Cooks

3 Tablespoons Olive Oil
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces white wine
1 can tomato paste1 1/2 cup chicken broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated

Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine.. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down. Add the mushrooms to the pot and allow them to reduce and soften. Pour in the wine and let it cook with the mushrooms for a few minutes.

Add the tomato paste and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil. Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.

Christina's Barbecue Sauce

from Ina Garten as adapted by Smitten Kitchen

Makes 6 cups

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

Christina's Roasted Red Pepper Soup

from Café Johnsonia

1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream

Roughly chop the shrimp.

Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.

To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.

Christina's Easy Bistro Chicken

source unknown

2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, drained
1/4 cup Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup Mozzarella Cheese
2 slices bacon, crumbled

Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.

Add chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.

Sprinkle with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.