Azerbaijan: Stuffed Cabbage Rolls with Beef, Rice & Herbs, Potato-Carrot Bread, & Cinnamon-Walnut Apple Roll Ups

I have never before cooked or ate food from the country of Azerbaijan and it definitely wasn't what I expected. I'm not sure what I was expecting, but part of me thought it would be all curry or more Middle Eastern. The few recipes I did reminded me of Eastern European recipes. Anyways... it was good! I'm not a huge fan of cabbage, but I love cooked cabbage. I absolutely loved the cabbage rolls! The herbs and seasonings were yummy! The dessert was also very fun to make since I've never made roll ups before. I shared these with some of my neighbors and they loved them. Enjoy!

Stuffed Cabbage Rolls with Beef, Herbs & Rice

Serves: 4

Stuffing:
1 Lb Ground Beef or Lamb (or combo)
1 Onion, peeled and finely chopped
3 Tbsp Tomato Paste
1/2 Cup Medium Grain Rice, washed and drained
1/2 Cup Fresh Cilantro, minced
1/2 Cup Fresh Dill, minced
2 Tbsp Unsalted Butter
1 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Tsp Pepper

Rolls:
1 Large Green Cabbage
3 Tbsp Tomato Paste
1 1/2 Cup Hot Water
2 Tbsp Unsalted Butter

Prepare the stuffing by combing all the ingredients together. Mix well and set aside.

Prepare the cabbage leaves by filling a large saucepan with water and a pinch of salt. Bring the water to boil. With a knife, cut out the core of the cabbage - this can be tricky, at least for me it was. Then carefully pull off the leaves, keeping them whole and undamaged. (I was able to pull off some undamaged, but it was hard! I had left over stuffing to eat by itself haha). Stir a few leaves in the water at a time and allow to boil for at least 5 minutes, or until they have softened. Place leaves in a colander to drain.

Once they leaves have cooled, place them on a cutting board and cut out the rough center vein (this will allow it to be easier to roll up). Do not cut out the whole vein, just the part nearest to you (stem nearest to you). Make sure you have some damaged leaves or the cut out stem parts to use later.

With each cabbage leaf, place 2 big spoonfuls (you can determine the size of stuffing since each leaf is different) in the center of the leaf. Fold in the sides and then roll up from the bottom. Make sure to roll away from you. Set Aside and finish the cabbage leaves.

Arrange the left over cabbage pieces on the bottom of a large saucepan. Place each stuffed cabbage in the pan. Make sure the seam side is down. If you have more than one layer of cabbage rolls place some tomato paste between the layers and on top of the last layer. Pour the hot water and more tomato paste on top of the cabbage rolls. Cover the top layer with the butter.

Place a ovenproof plate on top of the rolls to keep them secure.

Cover and bring to a boil, then reduce to a simmer for 1 hour. Serve warm!

Potato-Carrot Bread

Yields 1 Loaf

4 Potatoes, medium sized, chopped
1 Carrot, medium sized, chopped
2 Eggs
1/2 Cup Oil
1 Cup Yogurt, plain
1 Cup All-Purpose Flour
1 Tsp Baking Powder
1/4 Cup Fresh Cilantro or Parsley, chopped
1/4 Cup Fresh Dill, chopped
1 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Tsp Black Pepper

Put the chopped potatoes and carrot in a medium saucepan and cover with water. Bring to a boil and cook for 25 - 30 minutes or until the vegetables are tender.

Preheat the oven to 380°F. Grease the bottom of a loaf pan (9"x 5"x 3") and set aside.

In a large mixing bowl, mix the eggs and oil together. Then add in the yogurt, flour, baking powder, vegetables and herbs. Mix gently and season with salt and pepper.

Pour the batter into the pan and bake for 1 hour. Remove from oven and allow to cool before serving.

Cinnamon-Walnut Apple Roll Ups

Filling:
3 Green Apples, peeled and grated
1/2 Cup Sugar
1 Tsp Cinnamon
3/4 Cup Walnut, finely chopped
Oil for frying

Dough:
2 3/4 Cup All-Purpose Flour
1/3 Cup Powdered Sugar
1 Tsp Baking Powder
1 Cup + 3 Tbsp Butter, unsalted and room temperature
2 Tbsp Plain Yogurt
1 Tbsp Lemon Zest

Top:
Powdered Sugar

Filling:
Prepare the apples. Fry the apple pieces in a pan with a little bit of oil. Mix in the sugar. Cook over medium heat for about 10 minutes. Remove the pan from heat and allow to cool to room temperature. Once it has cooled mix in the cinnamon and walnuts. Set aside.

Dough: In a large mixing bowl mix the flour, powdered sugar, and baking powder. Then add the remaining ingredients. Knead well until the dough is soft to the touch.

Grease 1-2 baking sheets. Preheat the oven to 380°F.

Divide the dough into 4 parts shaped like a ball. Roll each ball out into a 8-9 inch circle. Using a knife, cut the circle into 8 wedges.

Place about 1 teaspoon of the filling in the middle of each wedge.

Then roll each wedge up. Place each roll up on the baking sheets.

Bake for 12 to 15 minutes or until the edges are golden brown. Dust the tops with powdered sugar. Enjoy!

Madagascar: Chicken w/ Coconut Milk, Vegetable Salad, & Fruit Compote

Two weeks ago I cooked from Madagascar. I know I say this a lot, but it was Yummy and Healthy! Lots of vegetables and fruit... which I love. I loved that the dessert was all fruit... natures sweetest dessert! Plus the chicken was cooked with coconut milk... I'm obsessed with all things coconut. I use coconut milk in place of milk to make everything... cakes, ice cream, etc. I drink coconut water, I use coconut oil for moisturizer for me and my baby, and my babies first food was coconut pudding (coconut meat + coconut water). Anyways, you get the idea that I love all things coconut. Enjoy!!

Chicken with Coconut Milk

Serves: 6

Marinade:

3 Chicken Breasts

1 Lemon, juice

2 Tsp. Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

1 Tbsp Pepper

1-2 Tbsp. Cayenne Pepper

Stew:

2 Tbsp Coconut Oil

- TRY: Nutiva Organic Extra Virgin Coconut Oil, 15-Ounce Tubs (Pack of 2)

2 Onions, chopped

4 Garlic Cloves, minced

2 Large Tomatoes, chopped

2 Tsp. Fresh Ginger, minced

1 Cup Coconut Milk (regular)

Marinate the chicken in the mixture for a couple hours to a whole day, depending on how much time you have. Meanwhile, heat the coconut oil in a pan and saute the onions and garlic. Add the chicken and cook until it is almost done (est. 20 minutes). Reduce the heat and add the tomatoes, ginger, and coconut milk and simmer for 30 minutes and/or until chicken is done and sauce is thickened. Serve with rice. 

Vegetable Salad

Serves: 8-10

1 Qt. Water, sprinkled with salt

4 Carrots, julienne

1 Turnip, chopped

1 Head Cabbage, shredded

1/4 Lb. Green Beans, cut

1 Tbsp. Curry

1 Tbsp. Black Pepper

1 Onion, finely chopped

4 Tbsp. Vinegar

5 Tbsp. Oil

Tabasco Sauce

- Get it here: Tabasco Original Sauce, Pepper, 12 Ounce

Bring the water to a boil and add carrots, turnip, cabbage and green beans. Cook for 8-10 minutes. Drain and place in a large bowl. Sprinkle with curry and pepper. Let it cool. Add the vinegar, onions, oil, and Tabasco sauce and stir well. Chill before serving.

Fruit Compote

Serves: 8-10

Lychee Nut

1 Cantaloupe, chopped

2 Oranges, peeled

2 Cup Strawberries, sliced

8-10 Lychee Nuts, peeled and split apart

- Try this if can't find fresh: Dynasty Lychee with Syrup, 15-Ounce (Pack of 6)

1/2 Cup Raw Sugar

1/2 Cup Water

1/4 Tsp. Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

2 Tbsp. Vanilla Extract

1 Lemon, juice

Mix all fruits together good. In a saucepan, combine sugar, water, salt, and lemon juice. Bring to a boil for 1 minute. Remove from heat and add the vanilla. Stir. Pour the mixture over the fruit and then cover and place in the fridge to chill.