I am a private chef, student of wine and world traveler, Customizing your meals and small events. Head over to the booking page for an appointment or check out unique recipes on the blog!
Hello readers, and Happy June! We have released our summer menu and are very excited to be able to source from local farms and business. We have consciously created our menu to highlight local produce and give you healthy, nutrient full meals. If you would like to receive our menu please reach out via the contact page and we will send it to you.
Let’s talk about stuffed cabbage, I really enjoy this dish, it tastes great, easy plating and freezes extremely well, all of thing we want when planning dinners for ourselves during this time. Today I will share a modified version of my recipe that you can make simply at home. At home we enjoy warm spices and a little heat so I make my own chorizo sausage, but to save yourself some dish washing just buy your favorite sausage and remove the casing.
Check out the recipe below
1 cabbage head, separate about 10 leaves
1/2 gallon salted water
2 lbs. of sausage, (remove casing)
1 1/2 cups of dry quinoa
1 bay leaf
4 cups Tomato sauce
about 32 oz of shredded cheese
1 onion diced
1) Gently peel and wash cabbage leaves. In a large pot place 1/2 gallon of salted cold water to boil.
2) While the water is heating up, in a bowl remove casing from raw sausage.
3) Next in a sauce pan, cook quinoa according to package, with bay leaf and pinch of salt, once cooked set aside to cool.
4) Once the water is boiling, boil cleaned cabbage leaves for about 2-3 min, just until pliable. Remove pliable leaves and set aside to cool on a large sheet tray or roasting pan.
5) In a sauté pan, cook sausage crumbles half way with diced onion. Set aside to cool with cooked quinoa, mixed together.
6) To assemble stuffed leaf. take 3 tbsp. of your cooked sausage, quinoa onion mixture and add in about 2 tbsp. of shredded cheese and place into base of leaf.
7) Fold in sides as you roll mixture and leaf forward.
8) Repeat this until all mixture is gone.
9) Next pour tomato sauce over stuffed leaves and remainder of shredded cheese. Bake in 375 degree oven for no more than 25 min.
10) Serve hot!
If you try this recipe let me know in the comments below or on social media!
How is quarantine treating you? Looking for new recipes to try? Here is one I made this weekend, this is a classic biscuit with dried rosemary that I had found in the depths of my spice cabinet. Check out the recipe below!
2 cups of all purpose flour
1 tbsp dried rosemary
1 tsp of baking powder
1 tsp of sugar
1 stick of salted butter cut into cubes
3/4 cup whole milk
circle cookie cutter
OPTIONAL egg wash: 1 egg and 2 or 4 tbsp of milk/water. Beat with a fork.
Method of Preparation
Preheat oven to 375 degrees F. Combine all dry ingredients into a bowl with a whisk.
Cube stick of butter and crumble into flour mixture until well combined.
Pour in milk and gently kneed with hands until just combined.
Roll out onto floured surface and roll with rolling pin until about1 to 2 inches thick.
Cut with circle cookie cutter and bake for 9 to 12 min.
If you try this at home, let me know how they came out either below in the comments or on Instgram, Twitter, FB or Pinterest at Mayari’s Voyage!
So…there is a lot going on right now. People are feeling lost, scared, confused and vulnerable, and rightly so. What is a direct result of our emotions taking hold of our minds?Falling off track. When it comes to our eating habits it’s important to remember to eat at the same time every day as if you were still on your normal schedule. That being said, it is also a fantastic time to experiment with new habits that you can take with you moving forward! Now if you are new to working at home, and a fan of snacking like I am I have some tips for you.
I have been working from home for about 2 years now and the hardest part for me was the snacking, if you’ve found yourself creeping into the cookie jar, pulling out little sweets, crackers, chips and all of the things we love soo much…join the club! In the club this what we have found to work.
Instead of being mad at myself, I have a designated snack time through out my working day so that I can at least keep track of the extra treats I am eating. By making it an official “snack time” like in elementary school, it gives my brain a break and I actually feel more satisfied with less. I stop everything I am doing, stretch out, put a couple of cookies on a plate, grab a drink and watch a 15-20 youtube video. All is well, I took a break, and now have enough focus power for about 2 more hours of work.
I do this every few hours and find my work is of higher quality than trying to cram all of my break into 1 hour in the middle of the day.
I hope this helps some of you find some balance in your day and makes the working at home experience a lot better! I will be back later this week with an actual food post.
Until then, Cheers!
Success! You're on the list.
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.