You can prepare this dish ahead of time storing it in a large storage bag sealing tightly with all the air squeezed out for up to 2 days in the refrigerator before cooking in slow cooker. You can freeze it to thaw and cook at a later date. I found this idea in a grocery store flyer.
Ingredients:
1 can (14 oz.) chickpeas/garbanzo beans, drained and rinsed
1 head cauliflower florets cut to bite sized pieces
1/2 lb. green beans, trimmed (I used asparagus)
1 sweet potato, washed and diced
1 red onion, sliced
1 tomato, diced
1/2 cup shredded carrot
3 cups vegetable broth
1 cup light coconut milk
1 tsp. curry powder
1 tsp. turmeric
1 tsp. salt
1 tsp. pepper
chopped fresh cilantro, for garnish
Method:
Combine all ingredients (excluding cilantro) in a large plastic storage bag sealing tightly to store.
Refrigerate for up to 2 days in the refrigerator or freeze.
When ready to use empty the plastic bag contents into slow cooker and cover.
If frozen, thaw contents before putting into slow cooker and cover.
Cook on low setting for 4 hours.
Serve topped with cilantro.
Alternate Method:
Combine all ingredients (excluding cilantro) in the crock pot.
Cook on low setting for 4 hours.
Serve topped with cilantro.
Depending on the size of your cauliflower this will serve 4- 8 people. Judy’s Naan bread would go well with this curry.
Here’s what it looks like before it is cooked.
Warning: You might end up hungry when you are done with this post.
1. I live in the south so we’re pretty much only talking about the weather right now. Give us a weather report from where you live.
We are in Northeast corner of Washington State very close to Canada. So far we are still cold and we still do not have any measurable snow. Forecast for Wednesday/today is for a 30% chance of snow with a 37 degree high. It’s warming up. 🙂
Does the kind of weather you’re having today affect your mood in some way?
Not at the present.
2. Avocados, kale, cauliflower and cottage cheese have all had their time to shine. 2026 brings us the year of the cabbage. Is this a vegetable you like?
When I was young I hated cabbage. I could sit in front of a bowl of borsch for hours trying to wear my mother down so I wouldn’t have to eat it! Nowadays I really enjoy cabbage in many forms and it is in a lot of our traditional Russian dishes we grew up with.
If so, what are some of your favorite dishes that call for cabbage?
We grew up enjoying Golubtzi, Голубцы, a Russian version of cabbage rolls, above, and borsch, pictured below.
Piroshky with cabbage, potato and ground beef fillings.
3. Was a Cabbage Patch Doll a part of your childhood?
Not in my childhood.
Or maybe your children’s childhood?
All three of our children did own a Cabbage Patch Doll. It was quite the hunt to track them down back then.
What’s a toy trend from your childhood you remember wanting for your own?
I really don’t remember anything from my childhood that was trendy and wanted. In Junior high for some reason suspenders became a ‘thing’ and I really wanted a pair of them!
4. Something you’ve spent a lot of time doing lately?
Researching Budapest history and points of interest. Also learning about other towns/cities we’ll be making stops at on our river cruise like Bratislava, Krems, Linz, Cesky-Krumlov, and Vienna. After the cruise we’ll be in Cambridge so I’m studying up on this college town, too. I have a Cambridge Reformation Walking Tour book to take along. I watch YouTubes and ask questions on forums to make sure I don’t miss things I’ll kick myself for missing after returning home.
Speaking of Cabbage, one of the YouTube virtual guides I’m following has named his site, Stuffed Cabbage-Adventures. He is a great resource for Budapest!
5. Somehow it’s the last week of January…sum up your month in just three sentences.
January was filled with family birthdays, some that were milestones like a fortieth and an eighteenth. We had no snow to speak but we did get rain and fog. It’s been a month of discipline for a good end.
6. Insert your own random thought here.
On the subject of cabbage let us not forget sauerkraut in a good Reuben and my take below which we called Rebekah not to be mistaken for a Rachel. Are you following? Click here to get more clarification.
One of our favorites growing up were Kotlety. We used to call them Russian hamburgers. A recipe for a more Russian version of these is in our cookbook but I wanted to share this recipe that has a Persian twist.
Ingredients:
1 pound of ground meat
1 cup grated onion
1 egg
1 slice bread soaked in milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon garlic salt
1/2 teaspoon oregano
1-2 cups fine bread crumbs or Panko breadcrumbs
2 tablespoons butter and 2 tablespoons olive oil for sautéing the patties
Method:
Put first 9 ingredients in a bowl and mix well.
Form patties with this mixture, you can choose round or oval.
Roll the patties in bread crumbs.
Saute them in butter and olive oil flipping half way through the cooking process till they are cooked through.
Serves 4.
Serve with your favorite sides.
I used panko this time instead of fine bread crumbs and I liked the result.
I served them with my mother’s rice and a salad but the cutlet would pair nicely with potatoes in any form. My mother always formed the patties in this oval shape. These are also great cold in a sandwich form.
I’ve been talking to myself since I finally stepped on the scale last week. Yikes! That number I saw was shocking to me.
Before I stepped on the scale, I had already planned and started a 1200 calorie a day eating plan. I bought a book for inspiration but my choices are personalized.
After a full week on 1200 calories a day I’m telling myself…
1200 calories is plenty of food to eat in a day.
Some days after dinner and being satisfied, I still have 200 calories left to consume.
It’s okay to eat the same thing over and over again if it is what I like.
Adding cucumbers to wraps gives you a delicious crunch and satisfaction.
That a single serving of oatmeal with a walnut, two teaspoons of brown sugar, 1/2 cup of blueberries was delicious and satisfying and under 300 calories. (I’ll be having that for breakfast again)
The varieties of good food I can eat is encouraging and doable.
A Costco chicken deboned chopped or shredded and frozen in smaller portions is a plus.
Shopping with a list of good things to buy is important. I need to have those items on hand.
Keeping an ongoing, daily list of everything I put into my mouth is necessary for me.
My math skills are being challenged in figuring out calories then adding and subtracting. 🙂
I’m reminding myself that things might be slow going but I’ll be pleased in a month, more pleased in 2 months, etc.
A huge help for me is knowing my ‘girls’ are cheering me on. They are praying with me for resolve to continue doing what is good for me physically and mentally. Accountability is key.
Because of my Plantar Fasciitis I’m not able to walk regularly for extra exercise but I have started chair exercises with a YouTube that is good and going well. Just 10 minutes in the session but still helpful and easy on my feet.
Another reality is that there will be special events where I won’t be counting calories and that is okay.
As my clothes feel less tight I will remember to take notice and be thankful.
You won’t hear any weekly reports from me about this journey but I will try to post something monthly or every six weeks for more accountability.
This ground turkey soup I made on Saturday ended up being 175 calories per cup (8oz.) and was very tasty per Greg and me.
Ingredients
8 oz. cooked ground turkey
1 can chicken broth
1 can Rotel original diced tomatoes and chilies
1 can black beans drained and rinsed
1 small zucchini sliced
2 mushrooms sliced
1 Carrot sliced
Method:
Combine all ingredients in soup pot.
Bring to a boil then turn down to simmer.
Simmer for 30 minutes.
Serve while hot.
Yield: About 5 cups
Note: This was spicy with the Ro-Tel but added some nice depth of flavor. You can substitute a can of chopped tomatoes instead if you don’t tolerate hot spice.
Some other meals I’ve enjoyed, just to name a few.
Low Fat Cottage cheese with pineapple
Cooked ground beef wrap with cucumbers and salsa
2 eggs on toast
Strawberries with a squirt of whipped cream
Avocado and egg on toast
Cheese melt on English muffin
Teriyaki Chicken breast with rice and brussels sprouts
My sisters and I used to make these simple cookies when we were young and try to sell them in our neighborhood.
Ingredients:
1 cup unsalted butter, softened.
1-1/2 cups sugar
2 eggs, beaten.
1 teaspoon vanilla
2-3/4 Cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Method:
Preheat oven to 350°F.
In bowl of mixer, cream butter and 1-1/2 cups sugar thoroughly, then add eggs and incorporate thoroughly, mix in the vanilla.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Add dry ingredients into butter mixture and mix well.
Chill dough, and chill 2 large ungreased cookie sheets for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Roll dough into small balls about 1 inch in diameter and drop into sugar-cinnamon mixture.
Coat by gently rolling balls of dough in the sugar/cinnamon mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes – 20 minutes. This varies due to the pan you choose and whether you cook one sheet at a time.
Remove from pan after they cool slightly.
Yield approx. 4 dozen.
I overloaded my cookie sheets and put two pans in the oven at the same time so it took a full 20 minutes for them to bake. Make sure to leave a good amount of space between the balls of dough.
This Creamed Corn Recipe has been around in our family since the 70’s. It originally came from a restaurant in Southern California called Gulliver’s. I still have the recipe card they were happy to hand out to patrons of the restaurant. This restaurant is still in existence. It makes a great side dish for Prime Rib or steak. I realized I hadn’t posted the recipe on my blog. This will help next Christmas when I search for this dish that I only make once a year!
32 ounce package of frozen corn
8 ounces whipping cream
8 ounces milk
1 teaspoon salt
6 teaspoons sugar
——————
2 tablespoons soft butter
2 tablespoons flour
1 pinch of White Pepper
Bring first 5 ingredients to a boil and simmer for 5 minutes.
Meanwhile blend the flour, butter, and white pepper together.
Add the flour mixture to the simmering corn and stir and watch carefully as the mixture thickens.
Serve and enjoy.
Note: Instead of 8 ounces of whipping cream and 8 ounces of milk, I most often just use 16 ounces of Half and Half.
1 pkg. yellow cake mix
1 pkg. 4 serving size jello instant vanilla pudding
4 eggs
1 cup applesauce
1/2 C. water
1/4 C. oil
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. all-spice (optional)
1/2 raisins finely chopped (optional)
Combine all ingredients in large mixing bowl of electric mixer and blend then beat at medium for 4 minutes. Pour into well greased and floured 10 inch tube or fluted tube pan. (I’ve used a bundt cake pan and angel food cake pan). Bake at 350 degrees for 50-55 minutes or until cake tester comes out clean. DO NOT UNDERBAKE. Cool in pan for 15 min. remove and cool on rack. When the cake has cooled and before I serve it I give it a dusting of powdered sugar.
This goes really well with whipped cream or a good vanilla ice cream, too. This has become a favorite in my house and is requested for birthday cakes very often.
We are going to celebrate four birthdays on Saturday evening, our December girl and our January boys and girl. We will have 4 individual mini cakes for the event. Two of this Spice cake, a lemon cake and a Chocolate cake. I’ll have lots of photos and posts in the coming weeks of all our Christmas time and beyond celebrations!!
I hope Jesus was at the center of all the Christmas festivities with your family and friends!
My mom used to made this Applesauce Cake Roll years ago and I had tried it once in the past and decided to try it again. It makes a nice dessert that isn’t too sweet and is festive. I made a couple mistakes and will improve on my cake rolling the next time around. My company did not mind it’s imperfection!
Ingredients:
3 eggs
3/4 cup sugar
1/2 cup applesauce
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1/2 cup chopped walnuts
Powdered sugar (icing sugar) for dusting
Filling:
12 oz. of cream cheese
1/4 cup sugar
4 tablespoons milk
Preheat oven to 350 degrees
Beat eggs till thick.
Gradually add sugar beating well.
Add 1/2 cup applesauce.
Sift together flour, baking powder, baking soda, cinnamon, salt & cloves.
Fold into egg mixture along with the walnuts.
Spread in greased and floured 15 x 10 x 1 jelly roll pan. I updated this step and used parchment paper that I lightly greased.
Bake in 350 degree oven for 15-20 minutes.
Immediately loosen sides and invert onto a kitchen towel.
Pull parchment paper off and cover with powdered sugar.
Roll the cake in the towel and let it cool completely. It will be a nicer roll if you roll it on the short side.
Prepare the filling by beating the cream cheese, sugar and milk together till smooth.
When the cake has cooled unfold it and spread the filling evenly on the cake.
Roll the cake again carefully, discarding the towel.
Wrap the whole cake with foil (I sprayed the foil with cooking spray) and freeze. This will make it easy to cut when ready to serve.
When ready to serve, unwrap the cake, dust with powdered sugar (icing sugar) cut slices and serve with ice cream or whip cream.
I’ve got room for improvement but my beginner attempt was well received and devoured.
This is a very simple dish to serve as an appetizer or dessert.
Ingredients:
1 whole Brie ( I used a 19.6 oz. round)
1 sheet of frozen puff pastry thawed
1/2- 1 cup chopped toasted nuts (pecans or walnuts)
1/2- 1 cup jam/preserves of your choice (I used a chipotle raspberry)
1 egg beaten with 1 Tbsp. water.
1 sheet of parchment paper
Bread or crackers to serve with the Brie
Method:
Preheat oven to 400 degrees.
Roll thawed sheet of puff pastry on a lightly floured surface to approximately 12-14 inches square. Spread chopped nuts in circle in center of pastry.
Top the nuts with the jam/preserves.
Place brie circle centered on the jam.
At this stage you can use some of the pastry to cut out a decoration for the top.
Fold up the edges of the pastry to cover the brie completely.
Flip the Brie wrapped in pastry over.
Add decoration if you like.
Place the Brie on parchment lined baking sheet.
Brush the pastry with beaten egg mixture.
Bake in 400 degree oven for 20-30 minutes or until the pastry is golden brown.
Note: I prefer to scrape off some of the rind especially from the top where the jam and nuts will rest. I like the idea of the jam permeating the brie easier in the baking process. Although I didn’t have red grapes when I prepared my Brie but it would be a very nice accompaniment.
We had a pear tree and it seemed all the pears liked to ripen in the same week. Coming up with recipes to use up the pears was a challenge. This pear recipe was one deemed a keeper by my family.
Crust:
1-1/2 cups flour
1/2 cup quick oatmeal
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, packed lightly
3/4 cup unsalted butter-cut into small cubes
1 egg yolk
6-7 fresh pears
juice from half a lemon
2 tablespoons sugar
Cut the pears lengthwise into quarters, core the pear, and slice into smaller sections, about 8 slices per pear.You’ll need 6-7 pears for this recipe. After the pears are sliced put them into a bowl and add the lemon juice and sugar and toss lightly. This will allow them to juice slightly.
Preheat oven to 400 degrees.
Combine flour, oatmeal, walnuts, and sugar, butter and egg yolk in bowl. Mix ingredients until they are a crumb size. You can use a mixer.
Pour the mixture into a 10 inch tart pan and press to an even layer coming up the sides of the pan, also.
Arrange the pear slices starting on the outside edge going around in a circle and then start the center circle with the remaining pear slices. Save the pear juice left in the bowl to brush the pears when the tart is fully cooked and out of the oven. This will add a nice sheen to the tart. If you don’t have enough juice for this step add a little water and sugar to the pear juice you have and cook it on the stove top till it thickens slightly.
Bake the tart for 35-40 minutes or until it’s lightly browned. Remove from oven, cool slightly and enjoy warm or after it has cooled completely. It would be nice with a dollop of whip cream or a la mode.
Note: I reserved a tablespoon of the crumb crust to add on top of the pears in the center of the pan before baking the tart. That is an optional step.
The Happy Wonderer ~ ellen b. 