Another part of my goals was to to save money - one of my plans to save money is to reduce monthly expenses - so in a previous post I had learned about streaming TV. I am trying out streaming with DirectTv Now but am disappointed that the streaming freezes up on the computers but seems to work on our cellphones. We do have a fire stick coming and it will interesting to see how the streaming acts with that. I had read the reviews and the consensus is that these issues are growing pains. I know that HBO Now - I can stream on computers and cell phone, no issue.
I did fulfill another goal of cooking more. Tonight I made stuffed cabbage, I used the below recipe but made some modifications because tomatoes do bad things to Mr. Man these days.
Bev's German Cabbage Rolls
12 leaves from lg. cabbage
1 lb hamburger
2 c rice - cooked
1 onion - chopped
1 tbsp Worcestershire sauce ( I like to use a lot more)
salt and pepper, to taste
1 c beef broth
2 tbsp flour ( I used more but may need to cut it back)
1 onion - sliced (I omitted this time)
1 can whole tomatoes ( I omitted)
Place leaves in boiling water. Boil until leaves are pliable. Drain. In a separate container, mix hamburger, rice, onion, Worcestershire sauce, seasoning, and 1/2 cup beef broth. Blend well. Spoon mixture onto cabbage leaves. Fold in half and roll from end. Secure with toothpicks and place in casserole. ( I don't use toothpicks and this time I didn't use all the rice)
In a skillet, combine remaining 1/2 cup broth, flour, sliced onion (omitted), tomatoes (omitted) and seasoning. (Tonight I melted a stick of butter, about 3 tablespoons of flour, 1/2 cup of broth) Bring to boil, stirring constantly. Allow mixture to thicken (mine was too thick - I will add some water next or reduce the flour). Pour over rolls and cover. Bake at 350 degrees for 1 hour and 15 minutes. Serves 6 to 8.
As you can see, there wasn't enough gravy - now grandma gave me the idea for the gravy but she cooks her on top of the stove. I prefer to bake mine - so next time I'll either add some water or reduce the flour.I am a southern woman but I must confess making gravy is a skill that alludes me. I can never make gravy with grease but seemed to do better with butter. It was very tasty, just the same and I love pairing it with mashed potatoes.
I had some left over rice and thought about what I could do with it because part of cost savings is to not waste (we won't talk about how much cabbage I wasted with trying to get the leaves off, but what I do have left I'm gonna fry it, that is what we southerners do :)) Sorry, I got derailed. rice, yes, that is what I was talking about. Well, rice pudding jumped in my head and I was excited at the thought as I love rice pudding.
The recipe I used:
3/4 c. of medium grain or long grain rice (I used minute rice)
1 1/2 c of water
1/2 c of sugar
1/2 tsp vanilla
cinnamon (sometimes I use it, sometimes I don't)
1/4 tsp of salt
4 cu of whole milk
First bring the rice, the water, and salt to a boil over med-high heat.
Then simmer covered until water has been absorbed (approximately 15 minutes)
Next stir in the milk and sugar and cool uncovered over medium heat for 30 - 40 minutes. Stirring frequently especially towards the end of cooking.
The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
This does not need to OVERCOOK
Now remove from heat and stir in the vanilla. Turn into a bowl or cups. You may sprinkle cinnamon on the top if you like. Next COVER with plastic wrap directly on surface "IF" you don't want a skin. Let this COOL.
Here it is in my favorite vintage bowl. My bff, Kristine and I found this bowl one day "popping tags" as she refers. I love this bowl, it even has a lid and it's my favorite color. I reserve this bowl for rice pudding and bread pudding (I can even put it in the oven). I don't know about you, but the dish that I put my creation, adds to the joy of the cooking and eating experience. Do you have any favorite dishes or bowls? What do you do for cost savings?