Sunday, January 30, 2011

Easy, Cheap, Nutritious - And Delicious!

Outa time? Outa money? Wanta eat healthy?

Try this:

2 large onions
1 head cabbage
1/4 cup butter (or half & half butter and olive oil)
2-3 cups cooked  whole wheat pasta (I used the colorful vegetable pasta.)

skirt steak
marinade (purchased, or oil & vinegar, or salad dressing, or stewed tomatoes, or whatever you like!)

Melt the butter in a large skillet. Cut up the onions and cabbage and saute together on medium-low heat.

While the cabbage is cooking prepare the pasta. Cook it "al dente" so it doesn't fall apart in the final dish.

While the cabbage is still firm, add the pasta. Salt and pepper to taste. Turn the heat way down and keep it warm until the steak is done.

Cook the steak on a grill or in a pan and serve with the cabbage mixture. And that's dinner; how simple!

Cabbage is cheap, onions are cheap, pasta is cheap and can be used to stretch the meal for a crowd, or limited if you want to lesson the carbs and calories. Or leave it out altogether and add a few carrots instead. It goes without saying that every cook is going to add the spices they prefer. Myself, I like to use a lot of pepper!

Skirt steak is cheap, often on sale and quick to cook. You should always marinate it, though. And I know it isn't the prettiest cut of meat but it's very tasty!

By the way, the cabbage dish is not my recipe. Caroline got it from a co-worker when she was a young teacher just starting out and on a tight budget. Caroline's co-worker advised making the cabbage dish with Italian sausage. Hey, you could also use hamburger, hot dogs, ham, whatever you like!

I gotta tell you, I so wish washing dishes was even a tenth as much fun as cooking!


Anonymous said...

Good morning! I will have to pass on this one. I just don't like cabbage. I sure wish I did! Maybe I could use fresh spinach in place of that? What do you think Paul??
Jude *

Anonymous said...

Just did something similar to this for dinner tonight. Few cups of pasta (whole wheat penne) in to boil. Dice a large onion. Cut about a pound and a half of boneless chicken breast into 1-inch pieces. Sprinkle chicken with a little pepper and some Mrs. Dash Italian mix (or just salt, pepper, garlic powder, oregano, and basil).

While pasta boils, heat a little olive oil in a skillet, add onion and chicken pieces to the skillet and cook until chicken is cooked through - about as long as it takes the pasta to finish.

Just before the pasta is ready to drain, dump a cup or two (personal taste) of frozen peas into the pasta pot straight from the freeze. Could use green beans or similar too. Drain pasta/pea mix and put back in the big pot you boiled it in. Dump in a can or two (try one and see what it looks like) of drained diced tomatoes and then add the chicken/onion mix. Stir well and serve.

Keeps the chill away on a cold winter day and I made 7 servings for about $10-$12.

As for mom's recipe, I might have to try it as well. Not big on cabbage either. My thought would be to substitute leaks or bok choy for the cabbage because it cooks the same way or maybe just go with carrots cut into strips. Not sure if I'd do spinach just because of how it may or may not hold up to the cooking/mixing but it would sure taste good.


Anonymous said...

Hummmm..maybe cook the spinach separately and then add at the end....
Jude *