My Family Recipe Rocks! Hosted by Joey Fatone (epi 1)

The first episode of Joey’s new show on the Livewell network is UP!  Catch it segment by segment at LivewellNetwork.com or here at StillNSYNC!

The Annual Lincolnwood Drive block party in Evanston, Illinois, celebrates the end of summer and the beginning of the next school year. Children and adults alike, look forward to this yearly event where neighbors, family and friends come together to eat, drink and be merry.

Still *NSYNC | An *NSYNC Fansite

Catch a sneak peek of Joey’s show “My Family Recipe Rocks”

Originally posted at Livewellnetwork.com

The Live Well Network — the broadcast, online and wireless service for digital channels in local markets — announced the January 2012 premiere of its latest original series: “My Family Recipe Rocks!” Hosted by TV personality, actor and former *NSYNC star Joey Fatone, the half-hour series goes beyond the familiar celebrity chef show to highlight the stories of homegrown cooks and their homemade specialties from around the country.

Be sure to check out My Family Recipe Rocks! Facebook page at facebook.com/myreciperocks.

Catch Joey on his new show Saturdays at 9pm EST on the LiveWell network. Check your local listings to find out if your carries this channel!

Still *NSYNC | An *NSYNC Fansite

Pizza Recipes : Heart-Healthy Pizza Recipe

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Vegetarian Cabbage Rolls Recipe

Serve cabbage rolls with butter or vegan margarine, salt, and perogies. The rolls freeze properly too – ideal for this substantial recipe that serves six to eight as a key dish.

Vegetarian Cabbage Rolls Recipe

Makes 14-16 cabbage rolls (serves 6-eight as a most important dish).

Total preparation time: About 1 hour (if rice is already cooked)

Total cooking time: About two hours

Ingredients:

• two yellow cooking onions
• 1 substantial head green cabbage
• 1 package of tempeh OR two cups button or cremini mushrooms
• 2 cups cooked rice (white is regular but brown is also excellent)
• 2 (28 ounce) cans complete tomatoes in juice
• two Tbsp. butter or vegan margarine
• Salt to taste
• Pepper to taste

Gear needed:

• Food processor
• Big flat-bottomed frying pan (such as a cast-iron skillet) or electric grill

Directions:

There are four actions in making cabbage rolls: cooking the cabbage leaves, creating the filling, making the sauce, and stuffing and cooking. The filling and sauce can be made a day in advance.

Cook the Cabbage Leaves

1. Fill a incredibly sizeable pot about half-full with water and bring to a rolling boil. The pot desires to be large enough to cook the heat of cabbage without overflowing, but it doesn&rsquot have to cover the complete head.
2. Meanwhile, rinse the cabbage and cut out the core from the bottom. Try to save the outer leaves of the cabbage, if attainable. The large, pliable outer leaves make the most effective wrappers.
3. When the water boils, put the cabbage in the water on its side and boil for ten minutes. Carefully roll the cabbage onto its other side and cook for an extra 10 minutes.
4. Meticulously remove the cabbage from the water using strong tongs or a colander and stand it up on a plate. Test the leaves for doneness &ndash they really should pull away from the head simply and be soft and uncomplicated to fold.
5. As every leaf is eliminated from the head, meticulously get rid of the difficult centre vein from the bottom of the leaf. Cut far sufficient up that the remaining vein rolls very easily devoid of breaking.

Make the Cabbage Roll Filling

1. Heat half the butter or vegan margarine in a medium frying pan over medium-high heat. Dice 1 of the onions and add to the hot pan.
2. Fry for about 5 minutes or until the onion is soft.
3. Whilst the onion is cooking, prepare the rest of the filling: break up either the tempeh or the mushrooms and add the pieces to the food processor. Pulse till the tempeh/mushrooms are in very tiny pieces smaller than a pencil eraser. There will need to be two cups tempeh/mushrooms. If there are additional or less than two cups, adjust to equal the volume of cooked rice &ndash the two should really be in equal elements.
4. Dump the processed tempeh/mushrooms into a big bowl. Add the cooked rice.
5. When the onion is soft, eliminate it from the heat and add it to the tempeh/mushroom/rice. If utilizing the food processor for the sauce, transfer the filling to a separate bowl.

Making the Cabbage Rolls Sauce

1. Slice the second onion and add it to a medium mixing bowl or food processor (if empty).
2. Add the can of complete tomatoes. Employing the food processor or immersion blender, blend the mixture until no significant chunks of tomato or onion remain.
3. Season liberally with salt and pepper &ndash these are the only spices in this cabbage roll recipe.

Stuffing and Cooking the Cabbage Rolls

1. Melt the remaining tablespoon of butter or vegan margarine in a large flat pan (such as a cast-iron skillet) or electric frying pan. Add the sauce mixture, ensuring it covers the bottom of the pan. Keep more than low heat.
2. To make the cabbage rolls, spoon about &frac14 cup of the rice/tempeh/mushroom filling mixture onto 1 cabbage leaf.
3. Fold every side of the cabbage leaf towards the middle. Then, fold up the bottom and roll upwards. Location the finished roll in the sauce in the pan.
4. Repeat with remaining cabbage leaves and filling, lining the rolls up in the pan.
5. Cook for two hours more than low-medium heat (a low simmer). If the sauce looks dry, add tomato juice or water to the pan.
6. Serve hot.

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