Fish Tacos by Jessica

1 pound tilapia fillets

2 T. olive oil
juice from 1/2 a lemon
pinch of sea salt

Fish sauce (can also use tartar sauce if desired) recipe from allrecipes.com
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
1/2 each of sweet red, yellow, and orange bell peppers, sliced and/or chopped
feta cheese crumbles to taste

balsamic vinegar to taste (if not using white sauce)


Directions:

Saute fish in olive oil.  Squeeze juice from 1/2 a lemon onto fish, and sprinkle with salt.  Cook fish until flakes with a work, about 8 minutes.  

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

 To serve, place fish in a tortilla, and top with shredded cabbage, chopped peppers, feta, and white sauce if desired.  To simplify, you can omit the white sauce and try something like balsamic vinegar for a tangy, yummy dish!

Potstickers....Yum!!!

Who doesn't love potstickers?  These are another great way to use up some cabbage!  You can even try more veggies, like radishes, peppers, etc.  Be creative!

If you are gluten free, here is a relatively easy recipe to make your own wontons.  Nicole's site is fabulous!

Also, if you are soy free, here is a non-soy soy sauce substitute I've played with and love!  Now, I didn't measure exactly when I made it.  But, these are some basic ingredients and you can play with it until you get a flavor you like!

No-Soy, Soy Sauce Substitute
Ingredients
• 4 tablespoons lemon juice
• 4 teaspoons balsamic vinegar
• 2 teaspoons dark molasses
• 1/4 teaspoon ground ginger
• 1 pinch white pepper
• 1 pinch garlic powder, or even try fresh chopped garlic, which is what I did:)
1 pinch onion powder
• 1 1/2 cups water
Directions
1. Add all ingredients together in a saucepan until the taste is as desired.  Bring to a boil. Boil gently until liquid is reduced to about 1 cup, about 15 minutes. Enjoy!  


Note: When I made mine, I didn't boil it, so you can try it both ways and see what you like. 

Cabbage Rolls

Try these crock-pot cabbage rolls.  I haven't yet, but they look so yummy, and easy.  Great way to use up your cabbage and get kids to eat it if they don't usually like it. 

One Skillet Supper

Ingredients:
1 lb. ground beef or turkey
1 small onion, sliced and chopped to preference
2 medium yellow or green zucchini squash, sliced
2 medium potatoes, sliced
1/2 small head cabbage, sliced and chopped to preference
2 fresh green chilies, sliced (or a can of diced green chilies)
1 can 10 1/2 oz. cream of celery, or mushroom soup (can also substitute 2 8 oz. cans of tomato sauce.  If you do this, be sure to omit the water)
1/2 soup can water
1 cup grated Cheddar cheese (optional)

Directions:
Brown ground meat with onions.  Slice onion, squash, cabbage and potatoes.  Layer potatoes and squash  on top of meat.  Sprinkle with salt and pepper.  Top with cabbage and green chilies.  Pour soup and water over layers--no need to mix.  Cook, covered, on medium-low until vegetables are tender, about 10 minutes, or as desired.  Be sure to watch this, as it's easy to overcook them!  Sprinkle with cheese or other spices as desired and serve.  Easy, and no mess!  This is a great recipe to use all of your garden veggies.  Play around with it and enjoy!  Note: it's not a pretty dish, but don't let the looks deceive you!  It's very tasty!

From "Remember When We Cooked?"
Adapted by Jessica Gillespie 2012

Homemade V8 Juice (Raw Recipe)

Serves: 2-3

Takes: 5 Minutes

Ingredients:

• 6 medium carrots
• 1 small beet (wash well)
• 3 large tomatoes
• 2 cups baby spinach (may increase if you like)
• 1/4 head cabbage
• 1 habanero pepper (or more to taste if you like it spicy)

• 1 red bell pepper
• 1 green bell pepper

• 3 stalks celery

• 1/4 sweet onion
• 1/2 garlic clove

• 3 kale leaves (a little goes a long way so be careful)

• chili pepper
• sea salt

Directions:

1. Juice all veggies, add chili pepper and salt to taste.

Firecracker Cole Slaw

Ingredients:

4-5 cups sliced cabbage

1 1/2 cup shredded carrots

1 cup chopped bell pepper (green, red, yellow, orange or combo of any colors)

1/2-1 seeded chopped cucumber

For dressing combine:

1/4 cup lemon juice

2 Tbs honey

1/4-1/2 tsp crushed red pepper (add only if you want it spicy)

Directions:

Combine first 4 ingredients in large bowl. Pour dressing over cabbage mixture and allow to marinate in refrigerator for at least 2 hours.

* Note, to make this a main dish, you can add any type of leftover meat (i.e. chicken, fish).

Borscht I

Serves: 8

Prep Time: 25 Min; Cook Time: 1 Hr; Ready In: 1 Hr 25 Min

Ingredients

6 cups water

3/4 tablespoon salt

1/2 cup finely chopped carrots

1/4 cup chopped green bell pepper

1 stalk celery, chopped

1 can peeled and diced tomatoes

1/2 cup chopped onion

1 1/2 cups finely shredded cabbage


1 bunch beets, quartered (3 beets)

3 potatoes, quartered

1/4 cup heavy cream (go to dairyfree.com for sub ideas)

1 tablespoon dried dill weed

1/4 teaspoon ground black pepper to taste

salt and freshly ground black pepper to taste

sour cream, as garnish (go to dairyfree.com for sub ideas)

Directions (I have modified these directions to save time.  Hope you enjoy--Jess)

1. Place first 8 ingredients in a large stock pot over high heat. Bring to a boil then reduce heat and let simmer. 
2. In a separate stock pot, bring potatoes and beets to a boil and cook until soft.  
3. Take out half the beets with a slotted spoon and dice.  Drain the rest of the beets and potatoes and place them in a bowl with 1 tablespoon of butter and the cream. Mash together until smooth.  
4. Add diced beets and beet/potato puree to stock pot with the rest of the veggies. Simmer until veggies are just tender but still firm. Reduce heat and simmer a few minutes more. Season with black pepper, and sour cream if desired. (I use Fage Greek yogurt instead of sour cream.  It has NO fat, and 23 grams per 1 cup, low in sugar, and has probiotics to boot.  It is sooooo good for you!  

Japanese Beef Stir-Fry

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Autumn Slaw w/Apples & Bacon

Bubble & Squeak

The ham is optional, so this can also be vegetarian.