Stuffed Cabbage Leaves - Mexican Style

Easy Enchilada Sauce

Compilation of Recipes, some courtesy of Emeril Lagasse

Photos from Jack’s Kitchen

Show: The Essence of EmerilEpisode: Quick Mexican Sauces

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 

minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir 

to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and 

smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Stuffing

• Cook Time Approximately 15-30 minutes

• Yields 12 rolled, stuffed cabbage leaves, 12 servings

Ingredients

• 3 tablespoons olive oil

• 1 whole chicken, boiled in seasonings and deboned.

• Salt and pepper

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican Spice Blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 1 whole green bell pepper, coarsely chopped

• 1 whole red bell pepper, coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

• 1 1/2 cups enchilada sauce

Directions

Boil chicken until cooked completely. Store broth for future recipes. Set chicken aside to cool slightly, 

while chopping other vegetables for the recipe, or making a salad to go with meal. Debone and shred 

chicken, tossing it with the seasonings. Set aside. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. 

Add canned tomatoes, sauté 1 minute.

Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Blanch cabbage leaves. Spoon 1/4 to 1/3 cup chicken mixture in each cabbage leaf. Roll over filling, 

place 6-8 stuffed cabbage leaves in each pan with seam side down. Top with enchilada sauce (and 

optional cheese).

Bake for 20-25 minutes in a preheated 350 degree F oven until cabbage leaves are hot (and cheese 

melts). If desired, garnish with cilantro, scallion, sour cream, sliced olives and chopped tomatoes before

 serving. Serve with Spanish rice and beans, or suitable vegetable and salad.

Sautéed Cabbage

Cabbage

Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. 


Prior to that time, cabbage was picked wild as a medicinal herb. 


Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. 


Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Sautéed Cabbage

One head Cabbage, chopped.

One large onion, chopped (if desired).

Place olive oil in warmed pan, adding cabbage & onion.

Season lightly as desired.

Serve as a side dish with hot dogs, or on sandwiches. Very good with sausage or pork chops.

Cole Slaw

Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. Prior to that time, cabbage was picked wild as a medicinal herb. Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Cole Slaw

1 cup mayonnaise

1 tbsp mustard

1 tsp red wine vinegar

1 packet of stevia (sweetener)

1.5 tbsp celery salt

black pepper to taste

1 medium size cabbage head, shredded

1 carrot, shredded

half red onion (to taste), diced

Dice vegetables, mix together, and set aside.

Prepare cole slaw dressing to taste and mix with vegetables. Serve cold.

NOTE: Stevia is a natural sweetener with no calories. If desired, substitute sugar or Splenda to taste.

Serve as a side dish with sandwiches or any warm meal.

Cabbage Soup

Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. Prior to that time, cabbage was picked wild as a medicinal herb. Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Cabbage Soup

One head of Cabbage, chopped.

Onions, beans, carrots, lentils, celery, peppers and your favorite vegetables, chopped.

Your favorite seasonings.

Simmer for hours until the house smells yummy and the vegetables have softened.

Serve with Grilled Tomato and Cheese sandwiches, Whole Wheat Muffins or Cornbread.

For a change in taste, try adding white "navy" beans for extra texture and protein.

Braised Chicken and Vegetables

An Inexpensive chicken meal for the whole family.

Occasionally stores will put chicken parts on special very inexpensively. That’s the time to stock the freezer up with these cuts to use in meals which require slow cooking in order to make the meat or poultry tender. In this case, chicken quarters were on special for 49 cents a pound (a 2010 grocery store draw).

Braised Chicken and Vegetables

Cooking dark meat in a crock pot or simmered on the stove, produces an ungreasy, tender cut of meat.

Braise chicken quarters by browning with Canola Oil in a Dutch Oven or large saute pan. Turning after 5-6 minutes, so both sides are brown. 


Deglaze pan with 1 1/2 cups of chicken stock or chicken broth (or vegetable broth). 

Add vegetables and simmer until chicken is completely cooked and tender (about 35 minutes).

If you prefer crispier veggies, add them a little later so they won’t be over cooked. Season with your family’s favorite seasonings.

Serve with brown rice, corn bread, biscuits or potato. 

Happy Thanksgiving

As we reflect upon our many blessings, 

we'd like to express our Gratitude for you

-- our customers --

whose ongoing support has inspired and

encouraged us.

May Good Health and Happiness grace

your Thanksgiving with pleasant memories.

**********

In order to celebrate with family, 

we will be closing at Noon on Thanksgiving Day

**********

Rolo, Joann, Angie, Phyllis and Donna

Thanksgiving Week Wishes and News

Thanks for visiting us last week, both here on the blog, and at our various locations.

We love our customers, and would like to take this time to wish you a very happy and safe Thanksgiving Holiday.

We have some special treats for you this week:

All the special dates listed below may be seen on our Calendar (click the tab above).


Monday - we will be at the Cloverleaf location a little later than usual. If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with us.

Monday - Joann will be cutting Pesticide-free greens (turnips, collards and mustards) - just in time for your Thanksgiving meals.

Monday - Wednesday - Joann, Gran'ma Angie and Nana Phyllis will be at the Produce Barn until 6PM. Fresh Cut Pesticide-free Greens will be eagerly awaiting you in their little wading pool. 

Tuesday - Rolo will be at the Spring Hill location. If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with us.

Thursday - (Thanksgiving Day), the Farm will close at Noon.

Friday - (Black Friday), Rolo will be out on Hwy 19 7AM - 3PM with the other vendors for the Hernando County Farmers Market. Stop by to donate dry goods to the food bank and do some shopping for gifts for the special people in your life. So while you are out and about grabbing deals that day, and buying holiday gifts, be sure to stop by for some healthy veggies to fix for dinner, and replace the energy which you'll need on Saturday to continue shopping or visiting with family and friends. If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with us.

Friday - Joann will continue cutting Pesticide-free greens (turnips, collards and mustards).

Saturday - Rolo and Joann will be at the Hernando County Farmers Market on Hwy 19 with nearly 80 other vendors! Come browse, shop, and visit with your neighbors - it's an all 'round enjoyable time. You'll also be supporting local businesses by visiting their booths. If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with us.

Saturday - Gran'ma Angie and Nana Phyllis will be at the Produce Barn until 6PM. Fresh Cut Pesticide-free Greens will be eagerly awaiting you in their little wading pool.

Because we are growing a large variety of Greens this winter, we will be harvesting Greens in a rotational manner. We will do our best to keep you informed of which Greens are being harvested, but if you need special orders, please phone the farm. We will do everything possible to accommodate your requests when special orders are made. 

This week's greens include:

• Turnips with Greens ($2.25)
• Mustards  ($4.00)
• Collards ($4.50)

It is our greatest pleasure serving you, and bringing you the freshest, healthiest produce possible at the best prices, for your family's dining enjoyment. Thanks for always being supportive and encouraging.

Available this week:

Red and Green Bell Peppers

Eggplant

Purple and Green Cabbage

Beets

Carrots

Tomatoes

Radishes

Cucumbers

Romaine Lettuce

Sweet Potatoes

Bakers

Red Potatoes

Red and Yellow Onions

Butternut and Acorn Squash

Avocados (aka alligator pears!)

Bananas

Lemons

Limes

Navel Oranges

Tangerines

Fuji Apples

For your convenience, a few of our uploaded recipes. Just click on them below (or in the right column under the word LABELS).

Jack's Collard Green Soup 

(try using your left over turkey with this recipe)

Delicious on its own, or as a side, everyone loves Jack's Mac 'n Greens with Tomatoes, Bacon and Onions.

Both these recipes are freezable, may be prepared in advance, and make great additions to lunch or dinner. The Mac 'n Greens will be a hit on your Thanksgiving table.

This Thanksgiving our wishes include heartfelt gratitude for you and yours - the gift you are to our community, and the joy we have in serving you.

Gran'ma Angie, Rolo, Joann, Nana Phyllis, and Donna

Mac N Greens - Great Side Dish

Note: be sure to use your family's favorite cheese(s), and squeeze lots of vegetables into this great side dish. Since this is Thanksgiving week, consider serving it as a side with your feast. It's a delicious "left over" which can easily be served with turkey left overs as well. Here it is shown with Tilapia.

Ingredients:

3 tbsp vegetable oil

1 medium onion, chopped

1 tbsp salt

1 box ziti (pasta)

4 cups milk

1 stick butter

1/2 cup all purpose flour

2 cups grated fontaine cheese

4 cups grated extra sharp cheddar

1/2 tsp black pepper

2 strips of bacon, fried and crumbled (optional)

2 roma tomatoes, sliced (or however many needed to cover top of casserole)

1/2 tsp nutmeg

Method:

1. Chop and Prepare the Collards, cooking until tender as shown here. Saute onion in vegetable oil.

2. Prepare pasta according to box directions. Fry 2 strips of bacon on low heat until desired doneness.

3. Grate Cheese. Heat milk in small sauce pan. Do not boil.

4. Melt butter in 4 quart pot.

5. Add flour to butter, making a rue, stirring with whisk.

6. While whisking, add hot milk and cook for 2 more minutes until thick and smooth.

7. Remove from heat. Add Cheeses, bacon, salt, pepper, onion and nutmeg.

8. Add cooked pasta and stir well. Add collards.

9. Pour into 3 quart baking dish. 

10. Slice tomatoes and arrange on top.

11. Bake at 375 degrees for about 40 minutes until cheese is bubbly and browned.

Shown with Tilapia

Collard Green Soup

Many Greens like Swiss Chard, Bok Choy, Spinach and all lettuces are among my favorite veggies! But there is something too bitter or "texturie" about traditional Southern Greens for me. Recently, Jack created a wonderful soup using those beautiful and nutritious collards, and I couldn't get enough. Maybe this recipe will convert you? Make a big batch and freeze several individually-sized portions for future meals. (Take advantage of those pesticide-free collards while they are in season!)

Since this is Thanksgiving Week, try using home made turkey brother, and left over (even unwanted parts?) turkey to make your soup!

Jack’s Collard Green Soup

1 (8-ounce) ham hock

2 (32-ounce) containers chicken broth

3 bacon slices, chopped

2 teaspoons olive oil

1/3 cup diced onion

3 tablespoons all-purpose flour

1/2 cup water

2-4 ounces Chorizo sausage, sliced

1 mess fresh, pesticide-free collard greens, chopped into 1” squares

1 teaspoon kosher salt (if desired)

1 teaspoon pepper

1 carrot, shredded

2 celery stalks, diced

Prepare fresh Collards.

Boil ham hock and broth in a large pot; Add sliced chorizo sausage, reduce heat, and simmer 30 minutes. (if desired, add a few more cups of water for a less stew-like soup). 

Cook chopped bacon in medium-hot skillet until crisp; remove bacon,

and drain on paper towels, saving the drippings in skillet.

Sauté onion and celery in drippings 5 minutes or until tender in bacon drippings; add bacon.

Stir flour and 1/2 cup water together until smooth (no lumps allowed). 

Stir into bacon, onion and celery mixture.

Stir bacon mixture and collard greens into broth mixture.

Cover and simmer, stirring occasionally, 1 hour or until collards are

tender.

Remove ham hock. After allowing to cool somewhat, remove meat from bone, dice meat, and add met to soup mixture.

Yields: 12-15 cups.

Prep: 10-20 min.; 

Cook: 1.5 - 2 hours

Prep time varies, depending how much has been previously frozen when greens are in season. This is an excellent freeze-able dish for a yummy meal when time is scarce.

This Week's Specials - LOTS of news to share

We have some incredible specials for you this week-end! AND Tremendous News happening on the Farm. LOTS of news, in fact... all the way to the bottom of this post... so let's get started!

Aside from all the work on the farm with tens of thousands of plants growing, Rolo and Joann walked and walked AND WALKED the Farmers Market in Plant City for two mornings, searching for fresh produce which is grown as close to Hernando County as possible. They strive to purchase from Florida Farmers before obtaining produce from other regions.

Reminder: words in purple mean a link has been created for you to conveniently click and see the recipe or details. Recipes in the right column under the word LABELS are also clickable.

WHERE WE WILL BE: We've added and changed a few of our regular satellite locations. Please visit the Calendar Page to see how this affects you in the Cloverleaf and Spring Hill Drive locations for the month of November. We will be closed at Noon on Thanksgiving Day. We will be at our Spring Hill Drive location on Tuesday instead of Friday. The Hernando County Farmers Market is open on Black Friday, and we will be there! So Friday Thanksgiving week only, we will not be on Spring Hill Drive, but at our Hwy 19 location (details here).

On October 5, the Florida Department of Agriculture greeted us with a surprise visit, testing our soil and produce for 179 different harmful pesticides. We are pleased to report that no pesticides were detected. For more information, please go here.

Need some Thanksgiving Ideas?

Recently added for your convenience (just click on the recipe links below):

Black Forest Cookies
Sauteed Red Skin Potatoes
Cheesy Squash Casserole
Baked Penne with Roasted Vegetables
Roasted Green Beans
Iced Lemon Cookies

Or just look to the right under the word "LABELS" and click on the recipe. It's slow going, but I'm getting the recipes moved from the Yahoo Group to the blog.

Yummies Joann and Rolo found at the Farmers Market are:

Red and Green Bell Peppers

Eggplant

Purple and Green Cabbage

Beets

Carrots

Tomatoes

Radishes

Cucumbers

Romaine Lettuce

Sweet Potatoes

Bakers

Red Potatoes

Red and Yellow Onions

Butternut and Acorn Squash

Avocados (aka alligator pears!)

Bananas

Lemons

Limes

Navel Oranges

Tangerines

Fuji Apples

Farm News:

• Soon our Turnips and Red Burgundy Beans will be ready for harvest! 
• Some greens are now available. 
• As we are able the next few weeks, an assortment of greens will be harvested on a rotational basis, including Swiss Chard and Bok Choy.
• Please phone the farm to special order any greens if shopping at one of our satellite locations. Greens are very delicate and require special attention from the moment they are harvested. Greens will not be brought to Spring Hill or Cloverleaf unless special arrangements were made in advance. Thanks for understanding.

SEVERAL FARM SPECIALS THIS WEEK-END:

Pesticide-free Zucchini and Squash

Pesticide-free 8-ball Zucchini (limited supply)

Pesticide-free Pole Beans (U-Pick)
Pesticide-free Assorted Greens harvested in rotation. (Available at the Farm, unless special arrangements were made in advance.)

Beginning tomorrow morning after 10AM our Pesticide-free Pole Bean Fields (pole beans only) will be open for U-Pick! Perfect for canning or freezing, and delicious fresh! Check out our bean recipes here.

We recommend arriving after 10AM tomorrow to make sure you don't miss out. Our suggestion is to wear old shoes because the fields are damp in the mornings.

While bushel baskets are available during picking, we suggest bringing a clothes basket lined with a towel or sheet, or perhaps even a sheet with a string to tie the top for transporting home... whatever containers you may have at home in order to transport them conveniently.

$12 for the half bushel.

$18 for the whole bushel.

Have you seen our calendar for who? what? when? and where?

Just click here, or click on the tab at the top of this page. The tab will be updated every month to let you know about our exact dates and times for our satellite locations. This month, we have extra days to be out and about in order to accommodate Thanksgiving. 

Our quote for the week is:

"It does not matter how 

slowly you go as long

as you do not stop."

Confuscius

We're looking forward to serving you this week!

Happy Thanksgiving Preparations,

Donna, Rolo, Joann, Gran'ma Angie, and Nana Phyllis