grilled red onions

a summer favorite of mine that goes well with burgers, etc. (or anything else you care to grill, i think).

1. slice red onions into flat slices with concentric circles

2. mix equal parts of
- worcestershire sauce
-olive oil
-soy sauce
-balsamic vinegar

3. marinate onions in this mixture at least 1/2 hour (you can go much longer if you can/would like) and grill to desired level of charredness.

Oatmeal Blueberry Muffins

These muffins turn out very moist and not too sweet. They're also a cinch to make - mixing up the batter takes about 2 minutes. And they contain so many things that are good for you! Just go make some right now.

(the following is adapted from this recipe.)

Ingredients
1 1/4 cups quick-cooking oats
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/3 cup sugar
1 egg
1 cup low-fat vanilla yogurt
1/4 cup extra-virgin olive oil
1 1/2 cups fresh blueberries

To make
1. Preheat oven to 375F.
2, In large bowl, stir together the rolled oats, flour, baking soda, salt, and sugar.
3. In a med bowl, beat the egg with a fork, then stir in yogurt and olive oil.
4. Make a well in the bowl of dry ingredients and gradually pour in the wet ingredients. Stir until just combined, being careful not to overstir. Gently fold in blueberries.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 20 minutes, until tops are starting to brown and a toothpick inserted comes out clean.

Slow cooker Golumpki (aka cabbage rolls)

I got a head of cabbage in my organic veg delivery last week, so decided to try making my favorite Polish food: golumpki. Also known as cabbage rolls - but 'golumpki' is just so fun to say.

This is a very basic cabbage roll recipe; when I make this in the future (and I will make these again, because they are so delicious), I'll get a little more creative with the spices and sauce. Makes about 12 rolls/4 servings. I ran out of big cabbage leaves before I did meat, so I froze the remaining and will use it to make stuffed peppers.

Ingredients
1 large head of cabbage

For the filling
1 lb ground beef
1 lb ground pork
1 cup cooked white rice
1 medium onion and 1 green pepper, diced and sauteed in a little olive oil until soft
2 eggs
~ 1 tablespoon minced fresh parsley
~ 3 tablespoons minced garlic (more or less, according to taste)
~ 1/2 tsp salt
~ 1/2 tsp pepper

For the sauce
2 cans chopped tomatoes (with juice)
3 or 4 bay leaves

To make

1) Prepare the cabbage leaves. This is the semi-complicated part.

Fill a large pot about 1/2 way with water, bring to a boil. In the meantime, remove the stem of the cabbage with a sharp knife and discard.

Place the head of cabbage into the pot of boiling water and cover, allow it to cook for about 10 minutes. After this time, you should in theory be able to remove each whole leaf with tongs. This didn't quite work for me, so what I ended up doing was pouring out the hot water, filling the pot back up with cold water, and gingerly removing each leaf from the head as it sat in this cool water bath.

Lay the leaves down one at a time on a cutting board and remove the main rib (the hard part) using a sharp knife. Keep the leaf otherwise intact, though.

Set the cabbage leaves aside.

2) Make the stuffing. Place all of the ingredients for the meat stuffing into a large bowl. Mix well, using your hands. This process is gooey and satisfying.

3) Stuff those cabbages! Lay a cabbage leaf out flat, take a handful of the meat mixture and place it on the leaf near the end that was once attached to the cabbage stem.

Fold the leaf up on each side, and then starting at the cut end roll it up. Repeat with remaining leaves until you have used up all of the meat mixture.

4) Add tomatoes and cook 'em. Place the cabbage rolls seam side down in the crockpot. Pour chopped tomatoes over the rolls. Add bay leaves, cover and cook on low 8 hours.