Un-Stuffed Cabbage Soup

Un-stuffed Cabbage soup

This was on Paula Deen by a couple of ladies who re-invented their Grandmothers Stuffed cabbage recipe and it looked delicious!

Ingredients

Meatballs:

• 2 pounds ground meat (1 lb pork and1 lb beef)
• 2 eggs
• 1/2 cup Almond flour
• 3 cloves garlic
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 medium onion, minced

Soup:

• 2 tablespoons minced garlic (about 3 cloves)
• 2 tablespoons olive oil
• 1 cup coarsely minced onion
• 1 cup thinly sliced carrots
• 1 cup tomato paste
• 1/2 cup honey
• One 28-ounce can whole peeled tomatoes with juice 
• 1 1/2 cups chicken or beef stock
• Salt and freshly ground black pepper
• 1 medium cabbage
• 1 bay leaf
• 1/2 cup fresh lemon juice
• 1/2 cup golden raisins
• Sour cream and fresh dill, for garnish

Directions

For the meatballs: In a large bowl, combine all ingredients. Form into 1-inch balls and set aside while you make the soup.

For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups stock, the carrots, tomato paste, honey and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.

Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving.

Ladle the soup into bowls and garnish with sour cream and dill.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Jamie Deen's chicken salad

Ingredients

• 6 butter leaves
• 2 tablespoons unsalted butter, melted
• 2 large bone-in, skin-on chicken breasts (about 2 1/2 pounds)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 cup red seedless grapes, sliced in half
• 1/4 cup homemade paleo mayonnaise
• 2 tablespoons chopped fresh chives
• 2 teaspoons lemon juice
• 2 celery stalks, chopped

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Place the chicken on the prepared baking sheet. Drizzle lightly with the olive oil and sprinkle with salt and pepper. Roast until golden and completely cooked through, about 50 minutes. Cool completely.

Remove the skin from the chicken. Shred the meat with a fork and then roughly chop. Add to a bowl with the grapes, mayonnaise, chives, lemon juice, celery, and salt and pepper to taste and mix well. Divide the chicken salad among the lettuce leaves.

Jamie Deen's Chicken, root vegetables and pan gravy

Ingredients

• 1 cut up chicken 
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons fennel seeds, crushed
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil
• 1 yam cut in 1" chunks
• 2 large carrot, peeled and cut into 1-inch chunks
• 1 large shallot, peeled and sliced in half through the root
• 1 apple cut in 1-inch cubes
• 1 Tbs. apple cider vinegar
• 1 cup chicken stock
• 1 tablespoon clarified butter
• Chopped fresh parsley, optional

Directions

Take the chicken out of the refrigerator. Pat dry with paper towels. Let stand at room temperature for about 1 hour.

Adjust the rack to the center of the oven and preheat to 350 degrees F.

Sprinkle the chicken with the rosemary and fennel seeds, and liberally sprinkle with salt and pepper.

Heat a 12-inch cast-iron skillet over medium-high heat. Once hot, add 2 tablespoons olive oil to heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes.

While the chicken is searing, add the yams, carrots and shallot to a bowl along with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well, making sure that all the vegetables are coated well with the oil. Flip the chicken and add the vegetables to the skillet.

Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 1 hour 10 minutes. Remove the chicken to a cutting board to rest for 15 minutes before carving. Use a slotted spoon to remove the vegetables to a platter and cover loosely with foil to keep warm.

Meanwhile, place the skillet over a burner and set to medium heat. Add the vinegar and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Stir in chicken broth. Reduce by half, or until the gravy coats the back of a spoon. Swirl in the butter at the end of simmering for a richer taste and glossiness.

Carve the chicken into pieces and serve with the vegetables and the gravy. Sprinkle the vegetables with additional fresh chopped parsley if using.

Cook's Note: Crush the fennel seeds under the blade of your knife to open up the flavor.

Jamie Deen's Green Bean Salad

Ingredients

• Kosher salt
• 1 pound slender green beans, ends trimmed
• 1 cup cherry tomatoes, sliced in half
• 2 tablespoons chopped red onion
• 1/2 cup slivered almonds
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1 large clove garlic, minced
• Freshly ground black pepper

Directions

Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the tomatoes and red onions.

Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.

Ree's Gazpacho

Ingredients

• 2 cloves garlic
• 1/2 red onion
• 5 Roma tomatoes
• 2 stalks celery
• 1 large cucumber
• 1 zucchini
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons raw honey
• Several dashes hot sauce
• Dash salt
• Dash black pepper
• 4 cups good-quality tomato juice
• 1 pound shrimp, peeled and deveined
• Avocado slices, for serving
• 2 hard-boiled eggs, finely minced
• Fresh cilantro leaves, for serving
• 
  

Directions

Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini.

Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender.

Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables.

Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible.

Grill or saute the shrimp until opaque. Set aside.

Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. 

This recipe from Giada was so easy to make over!  Looks fabulous!

Poached Strawberries, Peaches, and Mango over Crushed Ice

Ingredients

• 1 vanilla bean or 1/2 teaspoon pure vanilla extract
• 1 cup water
• 1 star anise pod
• 1 cinnamon stick
• Zest and juice of 1 large orange
• 1 cup (8 ounces) frozen strawberries, thawed and drained
• 1 cup (6 ounces) frozen mango, thawed and drained
• 1 cup (4 ounces) frozen peaches, thawed and drained
• 4 cups crushed ice

Directions

Using a paring knife, scrape the seeds from the vanilla bean and place in a large saucepan. Add the empty vanilla pod, orange zest and juice, star anise, water and cinnamon stick. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes. Add the strawberries, mango, and peaches. Simmer for 5 minutes. Remove the pan from the heat and allow the fruit to cool completely in the syrup, about 1 hour (can be made 1 day in advance and refrigerated).

To serve, remove the vanilla pod, star anise, and cinnamon stick from the syrup and discard. Mound the shaved ice in 4 small bowls and drizzle with the syrup. Spoon the fruit on top and serve.

Giagas Cioppino

So on Giada at home today, she made a beautiful Shrimp and Sausage Cioppino It was already pretty Paleo friendly but now it's complete!

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
• 4 cloves garlic, peeled and smashed
• 1 large or 2 small shallots, chopped
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 pound spicy Italian turkey sausage (Homemade - recipe below)
• Zest and juice of one lemon
• 1/4 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 bay leaf
• 1 pound large shrimp, peeled and deveined
• 1 cup fresh basil leaves, chopped
• 1 tablespoon chopped fresh thyme leaves

Italian Sausage

I lb. ground turkey

1 teaspoon sea salt

1 tablespoon fennel seeds, ground

1 tablespoon ground sage

1 tablespoon garlic powder

1 tablespoon onion powder

1/4 teaspoon white pepper
(or 1 teaspoon black pepper)

1/2 teaspoon red pepper flakes

2 teaspoons dried parsley (optional)

Use 2 tablespoons of spice blend per pound of meat to make sausage.

Directions

In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the lemon juice and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls.