Artichoke Stuffed Cabbage Rolls

Although it’s late January, I’m already thinking about planting cabbage. The seeds can be planted now and ready for the ground by St. Patrick’s day. Our usual cold hearty planting time. I’m picturing how nice this cabbage will be paired with other vegetables. I like the idea of artichoke stuffed cabbage rolls. So, in preparation for the planting season, I’ll get to work on that recipe.

In addition to this recipe’s tastiness will be it’s nutritional value. Artichokes are rich in polyphenols, flavonoids, vitamins, minerals, enzymes and phytosterols. All amazing wonders in building cells, fighting cancer and sustaining the human body. Paired with cabbage, carrots, mushrooms and onions, this meal is sufficient to make the cells happy!

Since it just would be a shame to only feed my cells, I want to feed my soul too. In a broader sense, we can know the sufficiency of Christ for fulfilling all of our spiritual needs. Paul says to the Philippians, everything he’d gained in life-education, status, good religious family, and zeal for God are all considered a loss because of Christ:

More than that, I also consider everything to be a loss in view of the surpassing value of knowing Christ Jesus my Lord. Because of him I have suffered the loss of all things and consider them filth, so that I may gain Christ and be found in him, not having a righteousness of my own from the law, but one that is through faith in Christ—the righteousness from God based on faith. “
Philippians 3:8-9

Philippians 3 HCSB – Knowing Christ – Finally, my brothers, – Bible Gateway

There you have it! Sufficient food from the garden and surpassing value of Christ as Lord over our souls. What a sweet combination to traverse the rigorous journey of life. I hope you enjoy a little of both today, my friend!


Artichoke Stuffed Cabbage Rolls

  • 1 Head Organic Cabbage
  • 1 6 ounce Jar Artichoke Hearts
  • 2 Carrots chopped
  • 3 Mushrooms Chopped
  • 1 Cup Precooked Quinoa or Multigrain Rice
  • 1/2 Cup Chopped Onion
  • 2 Cloves Minced Garlic
  • 2 Tbsp Organic Extra Virgin Olive OIl
  • 2 ounces Cream Cheese (optional)

  1. Wash and cut the tip off the cabbage. Slice it down the center and place in a large pot. Add 4 cups of water, cover with a lid and bring to a boil, simmer until just tender. Do not overcook. Drain, lightly salt and let cool until able to handle.

    Meanwhile sauté the mushrooms in Olive oil until tender, Add the onions, garlic, and carrots, and precooked quinoa or rice. Drain the jar of artichoke hearts, and rinse if too vinegary. Add that to the skillet until just warmed. Add salt and pepper to taste.

    Add a tablespoon of the vegetable filling to a leaf of cabbage, roll up and place in a 9×13 dish. Continue filling and rolling until all the leaves are used. In the same skillet of the vegetables place another tablespoon of olive oil, add 2-3 ounces of cream cheese and pour over cabbage leaves. Bake at 350 for about 10 minutes or until bubbly.


Look for more ways to cabbage Here. I hope you and your family enjoy these sufficiently sound artichoke stuffed cabbage rolls as much as my family does!

God Bless You! What’s in the garden is good!

https://mystypfeffer.com/parsnip-chickpea-saute/


Sweet Potato & Steak Wraps

Sweet potato and steak wraps are one of those easy to prepare meals that keep you full for hours! I like ideas that make my work week a little less hectic. I’m guessing maybe you do too. Hopefully, these tasty wraps will help you out too.

Therefore, I’m a big fan of cooking the bulk of my meals on one day, then portioning them throughout the week in various ways. I call the one day of cooking my preparation day. The Israelites observed a preparation day when getting ready for their Sabbath rest.

Although, we New Testament believers honor the Lord’s Day instead, we too need that rest day! A day to just rest in Jesus and thank Him for all he does for us.

Jesus says, “Come to me all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls.

Mathew 11:28-29

So, while these Sweet Potato & Steak wraps feed my belly well, I need something a little deeper to feed my soul. God’s word meets that need. I pray He meets you on the page as well and fills your soul as well!


Sweet Potato & Steak Wraps

  • Cast Iron Skillet or Grill
  • 2 Lean Steaks ((I had Ribeye on hand and trimmed the fat))
  • 4 Cups Mixed Green Salad
  • 1/4 Cup Ranch Dressing
  • 8 Tortilla Shells
  • 2 Baked Sweet Potatoes

  1. Bake your potatoes for one hour at 375. ( I do this on my prep day). Sauté your steak to your desired doneness. Set aside to rest, then slice very thin. Prepare your wraps by placing a tablespoon of dressing on the bottom, loading with mixed greens, then your sliced steak and sliced potatoes. Yum!


Delicious Tortilla recipes to use for your wraps throughout the week can be found HereTortillas 3 Ways:

So, enjoy this iron and protein rich wrap and learn more about the benefits of Beef!



Simply Delicious Summer Squash

Oh, the depth of the riches and wisdom and knowledge of God! How unsearchable are his judgments and how inscrutable his ways!
Romans 11:33

I’m glad I don’t have to try and search the wisdom and knowledge of God, it is at my fingertips in His Word. Moreover, it’s comforting to know someone is aware and can handle all the chaos, heartache and pain taking place in our country today. His depth and riches are beyond my comprehension. Yet, I want to be more like Him in his capacity to love, encourage, and empower His people.

We may think He is too big or too busy to think of us little nobodies, but scripture tells us He numbers the hairs on our head. He accounts for and names the stars in the sky. Furthermore, He knows where the birds will lay their head. Evidence He does care about the simple things too!

A starting point for all of us……..simple things.

Simply Delicious Summer Squash

  • 1 Summer Squash
  • 1 Zucchini
  • 2 Boneless, Skinless, Chicken Breast
  • 1 Small Onion Chopped
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Pepper
  • 2 Tablespoons Organic Olive Oil
  • 1 Cup precooked Quinoa

Heat skillet to low med setting. Combine all spies in a bowl or small dish. Prepare chicken on a cutting board, sprinkle half of the spices on the chicken, cut into strips. Place oil in heated skillet, then add seasoned chicken, cook until done, about 5-6 minutes. Push to the side of the skillet. Meanwhile thin slice the vegetables on a different cutting board and sprinkle with remaining spices, Sauté’ until just tender, about 5-6 minutes. Serve over precooked quinoa.

I can take comfort in the Devine design of yellow, orange, and green displayed in my squash and carrots. I need stamina, endurance, and strength to be productive. The essential antioxidants in this dish meet those needs, while they also fight inflammation and cancer. Knowing the taste buds won’t be disappointed make this dish an easy choice.

People like me prefer the simple things in life! Simple recipes, preparation, and ingredients that cook quickly and provide satiety. So, I can do the work He has called me to do. This meal will assist in providing the necessary nutritional requirements to keep you going in your work too!

So feed your body and feed you soul because what’s in the garden is good!

Leave me a comment, let me know how you like it!



Quinoa Black Bean Chili

“And here is my advice in this matter: Last year you were the first to not only to give but also have the desire to do so.”

2 Corinthians 8: 10

Paul has to continually remind the believers in Corinth to remember the grace of God. He recounts the Macedonian churches who overcame ‘severe trial and extreme poverty but still welled up in rich generosity.’ (2 Cor. 8:12) In comparison to Jesus who left the vast wealth of the Heavenly realm to become the poorest of poor for us (vs.9).

The apostle says the sincerity of our love is tested with the earnestness towards others. I believe that is true. It’s tempting to hold on to our resources and forsake giving, but these people were impoverished and still giving all they had. He doesn’t want us giving out of guilt, but gratitude!

It’s a heart check for all of us!

Here’s my heart for you today: I desire for you to know Jesus, enjoy life, enjoy food, and live gratefully.

I eagerly offer you this delicious Quinoa Black Bean Chili to start your day living in the full grace and love of others; the essence of strengthening our hearts. I know, everyone has there own recipe and this one is not very original, but I used what I had in the cupboard and from the garden at the time to make this, and it turned out pretty good. I hope you enjoy it too!

Here is what you’ll need:

  • 1 LB of Lean Ground Beef (Substitutes: chicken/turkey or 1 cup lentils)
  • 1 Cup Rinsed, Red Quinoa
  • 2 Fresh Ears of Corn, Shucked (sub: 12 ounce bag of frozen)
  • 2 Cans Rinsed Black Beans
  • 6 Large Fresh Diced Tomatoes (this is how you control the salt/if no concern/ substitute 3 cans diced stewed tomatoes)
  • 1 Large Onion Chopped
  • 3 Cloves Garlic, minced
  • 1 Small green pepper Chopped
  • 2 Teaspoons Oregano
  • 1 Teaspoon Organic Chili Powder
  • 1 Teaspoon No Salt Seasoning
  • 1 Teaspoon Pepper
  • 1 Tablespoon Paprika (sounds like a lot, but I don’t add salt, I’m a heart nurse, remember?)
  • 2 Teaspoons Cumin
  • 4 Cups Low Sodium Beef Broth (Sub. Vegetable or Chicken)
  • 4 Cups Water

In a large soup pot, sauté’ the beef with onions, garlic, and peppers until beef is browned and onions are translucent. Drain fat if necessary (mine is lean and this is not necessary). Add the corn, tomatoes, and spices. Add the broth and the water. Bring to a boil, turn it on low and add the quinoa, let simmer a couple of hours until thick and all the flavors meld together.

I hope you enjoy this satisfying Chili with your group today as you excel in all you do for the Lord!