Chef Roger's Recipes

UNSTUFFED CABBAGE

RECIPE YIELDS 6 SERVINGS

INGREDIENTS:

2 LBS LEAN GROUND BEEF, BROWNED IN OVEN AND DRAINED

1 LARGE ONION

1 CLOVE GARLIC MINCED

2 LBS CABBAGE CHOPPED INTO SMALL PIECES

16 OZ CAN DICED TOMATOES

2 CUPS TOMATO SAUCE

1 TBSP GROUND BLACK PEPPER

1 TBSP SEA SALT


DIRECTIONS:

1. BAKE GROUND BEEF, ONION AND GARLIC, CRUMBLE BEEF AND DRAIN ANY REMAINING FAT.

2. ADD CABBAGE, TOMATOES, TOMATO SAUCE, PEPPER AND SALT.

3. COVER AND SIMMER AT 375 UNTIL CABBAGE IS TENDER.

4. ADD WATER IF IT’S TOO THICK.





STEAMED CARROTS

RECIPE YIELDS 6 SERVINGS


INGREDIENTS:

2 LBS BABY CARROTS


DIRECTIONS:

1. STEAM CARROTS UNTIL SOFT AND SEASON TO TASTE.






EASY WHOLE WHEAT DINNER ROLLS

RECIPE YIELDS 12 ROLLS


INGREDIENTS:

1 ¼ CUP WHOLE WHEAT FLOUR

2 TBSP SUGAR

½ TSP FINE SEA SALT

1 (.25 OUNCE) PACKAGE ACTIVE DRY YEAST

1 CUP WARM (105-115 DEGREES) MILK

3 TBSP UNSALTED BUTTER MELTED

1 LARGE EGG, LIGHTLY BEATEN

1 CUP ALL-PURPOSE FLOUR

CANOLA SPRAY OIL


DIRECTIONS:

1. TO GET STARTED, MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE.

2. PUT WHOLE WHEAT FLOUR, SUGAR, SALT AND YEAST INTO A LARGE BOWL AND STIR WELL.

3. HEAT MILK TO 105 – 115 DEGREES, ADD MILK, BUTTER AND EGG AND BEAT WITH A SPOON UNTIL SMOOTH.

4. ADD ALL-PURPOSE FLOUR AND MIX UNTIL FULLY INCORPORATED AND BATTER IS SMOOTH.

5. COVER BOWL AND SET ASIDE IN A WARM SPOT TO LET RISE UNTIL DOUBLED IN BULK, ABOUT 1 HOUR.

6. MEANWHILE, LIGHTLY COAT A 12-MUFFIN TIN WITH SPRAY OIL. FILL MUFFIN TIN.

7. COOK AT 425 DEGREES UNTIL GOLDEN BROWN.



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