Cabbage Rolls Recipe

cabbage-rolls-mjentesThe first time I (Mindi) ever had cabbage rolls were at my grade school friend’s Greek home one day after school. I always enjoyed going to Patricia‘s home after school. I’m sure she has become as wonderful a cook as her mama. These rolls are inspired by that day so many years ago. ENJOY!

Cabbage Rolls

1 head of cabbage, carefully separate and blanch leaves, remove from water and allow to cool.

In a large frying pan cook together:
1 cup brown rice, cook with 1/4 chopped fresh parsley and the juice of whole lemon
1lb. Ground beef
1 onion, chopped
2 toes garlic, minced
1/4 tsp nutmeg
1/4 tsp. cinnamon
1/2 tsp salt
1/4 tsp. pepper
1/4 cup red wine

Carefully assemble cabbage leaves with a 1/4-1/2 cup of ground beef and rice mixture. Roll up and tuck in edges. Place in a large frying pan with tomatoe sauce. Stew over medium heat until tender (20 mons or so). Sprinkle with feta cheese and fresh parsley. Makes 12-14 rolls.

Sexy Mac N Cheese


Here’s a homemade recipe by Mindi Jentes for Sexy Mac N Cheese:

24oz Gluten Free Spiral Noodles cooked till tender; Rinse well with hot water, cover and set aside
2 Tbsp melted butter
4 Tbsp gluten free flour
1 Tbsp garlic salt
4 cups fat free organic milk
2 cups shredded colby cheddar cheese
1 cup cream cheese
1 tsp paprika
1 cup chopped cilantro
3 cups halved grape tomatoes
1/2 cup real bacon pieces
1/2 cup shredded cheddar cheese
1/2 cup feta cheese crumbles

Preheat oven to 350
Prepare a large casserole stone
In a large sauce pan melt butter and stir salt and flour until combined over medium heat; add milk and cream cheese; stir until smooth; add cheddar cheese and paprika stirring constantly until smooth; add additional milk until cheese sauce is the consistancy of gravy.
Remove from heat.
Stir in tomatoes; pour into casserole stone
Evenly sprinkle bacon pieces, cheddar and feta cheeses over the mac n cheese.
Bake uncovered for 20 minutes until cheeses are melted and slightly golden.
Garnish with cilantro leaves

Pairs well with an everyday California Chardonnay. Bon Appetit!

Gluten Free Broccoli Cheddar Baked Potato Soup

Homemade creation by Mindi Jentes.

broccolicheddarpotatosoupIn a large soup pot combine:
6 cups chicken stock or soup base
3 large chopped potatoes skin on

1 whole stalk of celery chopped (leaves included)
3 Tbsp Cumin
1 Tbsp Tumeric
1 Tbsp Garlic Salt
Bring to boil; reduce heat to medium low; cook until potatoes are tender (about 10 mins)
Add 3 cups chopped fresh broccoli and reduce heat to low

In a glass combine until smooth 1/2 cup of gluten free flour to about 3/4 cups cold water, pour into soup and stir until mixed

Stir in 2 cups shredded cheddar cheese and 1 cup Heavy Whipping Cream; 1/4 cup Grapeseed Oil
Stir on low heat until thickened

With cheddar cheese and bacon crumbles (optional)

Serve 10-12 large bowls

Cinco de Mayo Siesta Soup

Need a delicious and healthy recipe that is sure to please and fill the cincodemayosiestasoup-MJentestummies of your growing teenagers and picky youngstes? Try this one on for size. Serves 8-12 easily (well unless they’re really hungy!) 

Cinco de Mayo Siesta Soup
By Mindi Jentes

1 box organic chicken stalk or vegetable soup stalk
1 box organic tomato soup
Juice of 1 lime
2-4 cups water
1/8 cup taco seasoning
3 tsp garlic salt (or to taste)

2 cans organic basil stewed tomatoes
4 cups organic frozen corn
4 cups organic frozen green beans
1 can rinsed organic black beans
2 cups cooked brown rice
½ cup chopped fresh cilantro

2 cups chopped cooked white chicken (optional)

Combine all the ingredients in a large soup pot. Bring to a boil, reduce heat to medium until vegetable are tender. Serve with warm homemade tortillas (see recipe to follow). Garnish with shredded cheddar cheese, dollop of sour cream, and freshly chopped cilantro.

Soupa Avgolemono (Greek Lemon Chicken Rice Soup)

This soup is a traditional Greek soup that is sure to warm your heart and soul! Made from free-range chicken, organic whole food ingredients, and fresh herbs and spices, this old world soup is a good soup to serve up during cold and flu season.

SoupaAvgolemono-MJentesWe all know chicken soup is mom’s secret to a cure for the cold, but did you know Turmeric is a natural anti-inflammatory and Thyme is known for it’s antiseptic qualities? Good bye runny nose, tummy ache, and cough! —Let’s get cookin!

3 organic or free-range boneless skinless chicken breasts
2 quarts water
½ cup raw organic brown rice
2 whole free range or organic eggs
1 ½ to 2 organic lemons, juiced & strained
1/2 tsp. Sea Salt
2 tsp. ground Turmeric
2 sprigs fresh Thyme chopped

In a small pot, bring 1 cup of water to boil. Add the brown rice and cook until tender, about 12-14 minutes. Cover and keep warm until ready to add to the soup.

In a large soup pot, bring 2 quarts of water to boil. Reduce heat to medium, add the chicken, sea salt, and turmeric cooking over medium heat until chicken is done.

Remove the chicken from the broth and chop into small pieces, set aside. Carefully pour the chicken broth into a separate bowl and cover to keep warm.

Beat the eggs for 2 minutes with a whisk in the original soup pot. Continue to beat while gradually adding the lemon juice. Then add the hot chicken broth by droplets, beating steadily, until all has been added. Using a wooden spoon, gently add and stir the rice, chicken, and ½ the thyme into the sauce over low heat. Do not boil. Stir enough until the soup thickens enough to coat the spoon.

Serve warm in a large coffee mug. Garnish each mug with just a small dash of turmeric and sprinkling of thyme. Add an additional dash of salt and pepper to taste– only if you must.