Saturday, July 22, 2017

Guinness Stew


6 TO 8 Quart Slow cooker

¼ cup olive oil
5 pounds boneless beef chuck, cut into 2-inch cubes
¾ tsp salt
3½ cups thinly sliced yellow onion
1¼ pounds carrots, peeled and cut into 1-inch sticks
1 pound turnips, peeled and cubed ¾ pound eggplant, cut into cubes
1½ tblsp finely grated orange zest
1 tblsp minced garlic
5 fresh thyme sprigs
3 bay leaves
3½ cups Guinness beer



 1 Set a large skillet over medium heat for a few minutes, then pour in the oil.
salt the beef and brown it in the skillet on all sides, turning only when you have to,
about 8 minutes per batch; transfer to the slow cooker and continue browning more.

2 Add the onion to the skillet. Stir until it softens and even browns a bit,
4 to 7 minutes, depending on how much you’ve got. Scrape all the onion
into the slow cooker.

3 Stir in the carrots, turnips, eggplant, orange zest, garlic, thyme sprigs, and
bay leaves. Pour the beer over everything. 4 Cover and cook on low for 8 hours,
or until the vegetables and beef chunks are all fork-tender.

Friday, July 21, 2017

Mango Strawberry Smooothie


1 cup rice or almond milk 
½ cup chopped mint leaves or more.
1.5 cups any mild greens
½ cup mango (frozen)
1/2 cup strawberry (frozen)
Pinch sea salt
 Cinnamon to taste
Add Ice Or Water 

1. Combine all ingredients into a blender; blend at high speed until thick and smooth.

Sunday, July 16, 2017

Summer Snow Pea Soup

Summer Snow Pea Soup

½ cup each: chopped green onions, yellow onion 
1 tablespoon margarine or butter 
4 cups reduced-sodium fat-free chicken broth 
1 pound snow peas, trimmed 
4 cups coarsely chopped romaine lettuce 
½ teaspoon each: dried tarragon and mint leaves 
Salt and white pepper, to taste 
                        6 tablespoons plain fat-free sour cream                              



 1. Sauté onions in margarine in large saucepan until tender, about 5 minutes. 
Add remaining ingredients, except salt, pepper, and sour cream; heat to boiling. 

2. Reduce heat and simmer, covered, until snow peas are very tender, about 
15 minutes. Process soup in food processor or blender until smooth; strain and 
discard solids. 

3.Season to taste with salt and white pepper. 
Serve warm or chilled; garnish each bowl of soup with a dollop of sour cream.

Make this soup a day in advance so that flavors can blend.

Citrus and Avocado Chicken Salad


 1 1/2 pounds spinach, torn into bite-sized pieces
 3 red grapefruits
 3 oranges
 2 avocados
 3 cups cooked chicken breast, sliced into strips
 1/4 cup orange juice
 2 tablespoons lemon juice
 1 teaspoon sugar
 2 tablespoons white wine vinegar
 1/4 cup olive oil                              



 1. Remove stems from spinach. Wash spinach thoroughly and dry.
Tear into bite-size pieces.

 2. Wrap gently in paper towels and refrigerate in plastic bags until
ready to toss salad.

 3. Peel and section grapefruit and oranges. Slice avocados into
quarters and then cut each slice into 2-inch chunks.

 4. Combine remaining ingredients for dressing. Toss spinach with
 dressing. Add grapefruit, orange, avocados, and chicken and toss again.

Tomato Vegetable Soup

Tomato Vegetable Soup

1 each: chopped medium onion, large rib celery, medium carrot, red bell pepper 
1½ teaspoons olive oil 
1 cup reduced-sodium beef broth 
1 can (28 ounces) Italian plum tomatoes, undrained 
¼ cup dry white wine  
1 teaspoon lemon juice 
¾ teaspoon celery salt 
Pinch of crushed red pepper 
                              Salt and pepper, to taste                                



 1. Sauté onion, celery, carrot, and bell pepper in oil in large 
saucepan until vegetables are tender, about 10 minutes. Stir 
in remaining ingredients, except salt and pepper; heat to boiling. 
Reduce heat and simmer, covered, until vegetables are tender about 15-18 minutes.

2. Process soup in food processor or blender until smooth; season 
to taste with salt and pepper. Refrigerate until chilled.

Saturday, July 15, 2017

Green Tomato Pie


Pastry for a 9-inch double pie crust  
1½ Cups Sugar 
2 Tablespoons all-purpose flour  
½ Teaspoon ground cinnamon 
½ Teaspoon ground nutmeg 
¼ Teaspoon salt
4 Cups very thinly sliced tomatoes
2 Tablespoons cold butter, cut into small chunks 
                                2 Tablespoons Freshly squeezed Lemon Juice                                 



 1. Heat the oven to 425 degrees.

 2. Line a 9-inch pie pan with half of the crust, leaving a 
½-inch overhang. 

 3. n a medium bowl, combine the sugar, flour, cinnamon, nutmeg, 
and salt. Use a fork or a whisk to stir everything together well. Add 
the thinly sliced green tomatoes and toss gently to season them 
evenly and well.

 4. Transfer the seasoned tomatoes to the piecrust, and arrange them 
so that they are mounded up a little in the center. Scatter the small butter 
pieces over the top of the filling, and then sprinkle on the lemon juice. 

5. Roll the remaining crust into a 10-inch circle. Place the top crust over 
the tomatoes, pressing it down gently to touch the top of the tomato filling. 
Trim away the extra pastry around the edges, and press the top and 
bottom edges together firmly. 

6. Fold up the bottom edges and crimp them, or press down on the edge 
with the back of a fork, sealing and decorating the pie. Cut about 8 slits 
around the top of the crust, so that steam can escape during baking.

7. Place the pie on the bottom rack of the oven. Bake for 10 minutes. Reduce 
the heat to 350 degrees F and bake until the pie is bubbling with sweet juices
 and a golden brown, about 40 to 50 minutes more.

Friday, July 14, 2017

Pineapple and Mushroom Burger


 2 Portobello mushrooms
 2 slices fresh pineapple
 1/4 cup teriyaki sauce
 1 1/4 teaspoon honey
 Salt and black pepper                              



 1. In a small mixing bowl mix the teriyaki sauce, honey and
a pinch of salt and black pepper.

 2. Heat a pan on a medium flame.

 3. Brush each side of the mushrooms and pineapple with
the sauce.

 4. Cook for 6-8 minutes on both sides until golden brown
and cooked through. Serve on warm buns.

Wednesday, July 12, 2017

Belgian Cheese Waffles


 2 egg yolks
 2 cups milk
 2 cups all-purpose flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/3 cup oil
 2 egg whites, stiffly beaten
                                    1-1/2 cups shredded cheddar cheese                                



 1. Preheat waffle maker.

 2. Put all ingredients except egg whites in a large mixing bowl. 
Beat on low until moistened. Increase to speed to medium, mix 
until smooth. 

 3. By hand, gently fold in beaten egg whites. 

 4. Pour 1/2 cup batter on waffle maker, cook till golden brown. 

Tuesday, July 11, 2017

Mexican Beef Brisket

Mexican Beef Brisket


 2 tablespoons olive oil
3 pounds beef brisket, cubed
2 cups salsa
2 tablespoons vinegar
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1/4 teaspoon cloves
1/4 teaspoon pepper                            



 1. Heat oil in a skillet over medium-high heat and brown beef.
Place in crock pot.

2. Combine remaining ingredients. Pour over meat.
Cover and cook on low 10 to 12 hours.

3. Add water as needed.

Monday, July 10, 2017

Homemade Hot Mango Sauce


 6 Thai chilies (Bird’s eye chili) 
 2 Habanero chilies 
 1/2 cup grated carrot 
 Zest of 1/2 a lemon
 Juice of 1/2 a lemon 
 1/2 cup onions, chopped roughly 
 5 ounces mango puree 
 1/4 cup white vinegar 
 1/4 cup sugar 
                                 1/2 teaspoon salt                                



 1. Blend together the Thai chilies, habaneros, carrot, zest of lemon, 
lemon juice, onions and mango puree.

 2. Transfer into a saucepan. Add sugar and salt Cook for about 
10-12 minutes.

 3. When cooled, transfer into the blender again. Add vinegar and 
blend again.

 4. Transfer into a jar. Keep covered and refrigerate. 

Thursday, June 29, 2017

Braised Beef Short Ribs

Braised Beef Short Ribs


 4 1/2 pounds beef short ribs
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cups dry red wine
 1 14.5-oz can diced tomatoes, undrained
 8-oz sliced button mushrooms
 5 garlic cloves, peeled
 6 fresh parsley sprigs
 1 bay leaf                            



 1. Place the ribs in a lightly greased crockpot and sprinkle
with the salt and black pepper.

 2. Add the wine, tomatoes and their juices, mushrooms,
garlic, parsley, and bay leaf.

 3. Cover and cook on low for 8 to 9 hours.

 4. Remove and discard the parsley sprigs and bay leaf
before serving.

Wednesday, June 28, 2017

Tomato and Beet Salad


 2 medium red beets 
 2 medium golden beets 
 3 tablespoons chopped fresh chives 
 2 tablespoons chopped fresh tarragon 
 2 tablespoons chopped shallots 
 1 tablespoon capers 
 3 tablespoons extra-virgin olive oil 
 2 tablespoons balsamic vinegar 
 1 teaspoon Dijon mustard 
 3 cups ripe cherry tomatoes, halved 
 2 pounds ripe tomatoes, sliced 
 1/2 teaspoon salt 
                                 1/4 teaspoon ground black pepper                              



 1. Preheat oven to 400°. 

 2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. 
Bake at 400° for 50-60 minutes or until tender. Cool and peel beets and cut into 
1/4-inch-thick slices.

 3. Combine chives and next 6 ingredients in a small mixing bowl, stirring with 
a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss 
to coat well.

 4. Place sliced beets and sliced tomatoes on each plate. Drizzle each serving with 
about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry 
tomatoes. Sprinkle with salt and pepper. 

Grilled Eggplant Quesadilla

Grilled Eggplant Quesadilla


 4 12" tortillas
 8 oz. low fat shredded Pepper Jack cheese
 1 bunch fresh basil, chopped
 2 large eggplant, grilled
 3 tomatoes
 2 cups sliced roasted peppers
 olive oil
 red wine vinaigrette                          



 1. Slice eggplant into 1/2" slices. Brush slices with red wine vinaigrette.
Grill eggplant over hot coals basting occasionally with more vinaigrette
until slices are very soft. Cover eggplant with foil until ready to use.

 2. Layer cheese, basil, eggplant, tomatoes, and peppers inside the tortillas.
Fold tortillas in half.

 3. Brush outside of the tortillas with olive oil.

 4.Bake tortillasat 400 degrees until center is hot and outside is
brown and crisp.

Monday, May 29, 2017

Sour Cream Cornbread


 1 cup self-rising cornmeal
 1/2 cup salad oil
 2 Lg. eggs
 1 small can cream style corn 
 8-ounce sour cream                            



 1. Mix meal, oil, eggs and corn thoroughly. 
Fold in sour cream.

 2. Pour into greased muffin tin and bake at 
450 F for about 20-25 minutes. 

Glazed Kiwi Muffins


 1 1/2 cups flour
 2 teaspoons baking powder
 1/2 cup sugar
 1/2 teaspoon salt
 1 egg
 1/4 cup vegetable oil
 1/2 cup skim milk
 4 kiwis, peeled and thinly sliced, then quartered
 1/8 teaspoon nutmeg


 1 cup powdered sugar
 2 tablespoons plus 1 teaspoon milk                           



 1. Preheat oven to 400°F degrees. 

 2. Prepare 12 regular muffin cups with cooking spray. 

 3. In a mixing bowl mix flour, baking powder, sugar, 
and salt together in a bowl. Then add egg, oil, and milk. 
Stir in kiwis and nutmeg. 

 4. Divide evenly among muffin cups, and bake for 10-15 
minutes until toothpick comes out clean.

 5. To make the glaze completely combine all ingredients 
in a bowl, then drizzle over the tops of the muffins before serving.

Blueberry Banana Pancakes


 1 cup of pancake mix 
 3/4 cup water
 2 ripe bananas, peeled and sliced
 3/4 cup of blueberries
 1/4 teaspoon cinnamon
                               Cooking spray for the griddle                           



 1. Mix the pancake mix and water in a mixing bowl. 
Let stand for 5-6 minutes.

 2. Fold in the 3/4 cup of blueberries, and the cinnamon
 to the mix.

 3. Coat the surface of the griddle with cooking spray. 

 4. Pour 1/4 cup of the pancake batter into the griddle and 
cook until it turns golden brown on the side, then flip and 
brown the other side.

 5. Top with the banana slices.

Saturday, May 13, 2017

Pork Cabbage Rolls


 16-18 large cabbage leaves 
 1/2 cup uncooked white long-grain rice 
 8 oz. ground pork 
 1 medium onion, chopped finely 
 1/4 cup finely chopped fresh dill 
 1 clove(s) garlic, crushed 
 1 tablespoon tomato paste 
 2 teaspoons ground cumin 
 1 teaspoon ground coriander 
 1 teaspoon ground allspice 
 4 cloves garlic, quartered 
 2 medium tomatoes, chopped coarsely 
 2 14 oz. cans crushed tomatoes 
 1/4 cup lemon juice                           



 1. Discard thick stems from 12 cabbage leaves; reserve remaining leaves. 
Boil trimmed leaves until just pliable; drain. Rinse under cold water; drain. 
Pat dry with paper towels. 

 2. In a medium mixing bowl combine rice, pork, onion, dill, crushed garlic, 
paste, and spices.

 3. Place one trimmed leaf, vein-side up, on board; cut leaf in half lengthways. 
Place a level tablespoon of the pork mixture at stem end of each half; roll each 
half firmly to enclose filling. Repeat with remaining trimmed leaves..

 4. Place reserved leaves in base of wide saucepan. Place only enough rolls, 
seam-side down, in single layer, to completely cover leaves in base of saucepan. 
Top with quartered garlic, chopped fresh tomato then remaining rolls.

 5. Pour undrained tomatoes and juice over cabbage rolls; bring to a boil. 
Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes 
or until cabbage rolls are cooked through. Divide cabbage rolls and sauce 
among serving plates.

Saturday, April 15, 2017

Toasted Pecan Chicken


 4 boneless chicken breasts
 1/4 tsp pepper
 1/4 tsp salt
 3 Tbsp butter
 1 1/2 cups whipping cream
 2 Tbsp orange marmalade
 1 Tbsp Dijon mustard
 3/4 cup chopped toasted pecans                          



 1. Pound chicken thin between wax paper.
Season with salt and pepper.

 2. In a large skillet, melt butter. Cook chicken
 over medium-high heat for 3-4 minutes per side.
Remove chicken from skillet.

 3. Reduce heat to medium, add whipping cream,
 marmalade, and mustard, stir well. Add chicken,
sprinkle with pecans, and cook 8 min or until
sauce thickens.

 4. Serve over rice, if desired.

Friday, April 14, 2017

Spinach and Feta Omelet


 4 Cups spinach, washed chopped
 6 Large eggs
 1 Tablespoon butter
                         1/2 Cup feta cheese                           



 1. In a saucepan, cook spinach, covered, in a small 
amount of boiling salted water for 3 to 4 minutes or 
till tender.Drain thoroughly.

 2. In a medium mixing bowl, beat eggs well. Add 
drained spinach; continue beating till thoroughly mixed. 

 3. Heat half of the butter in a 7- or 8- inch omelet pan 
over medium-high heat. Pour half of the egg mixture 
into pan. 

 4. As eggs set, run a spatula around the edge of the skillet, 
lifting eggs and letting uncooked portion flow underneath.

 5. Cook till top of omelet is set. Turn omelet; sprinkle with 
half of the cheese. Cook 2-3 minutes more.

 Makes 2 servings

Monday, April 3, 2017

Glazed Turkey Meatloaf

Glazed Turkey Meatloaf

 1 pound ground turkey
 1/4 cup bread crumbs
 1/3 cup milk
 1 egg, beaten
 1 sm. onion, chopped
 Salt and pepper to taste
 1/2 teaspoon thyme
 2 tablespoon catsup


 3 tbsp. brown sugar
 1/4 cup catsup
 1/4 teaspoon nutmeg
                             1 teaspoon dry mustard                           



 1. Combine bread crumbs and milk in a bowl. 
Add turkey, egg, onion, seasonings and catsup. 
Mix well and pat into a small meatloaf pan.

 2. Bake at 350 degrees for 35-40 minutes.

 3. Combine glaze ingredients and spoon over loaf. 
Bake for 20-25 minutes more.

Sunday, March 12, 2017

Swiss Avocado and Turkey Quesadilla


 1/2 cup grated Swiss cheese
 2 whole-wheat tortillas
 4 slices deli turkey
 1 avocado, sliced                        



 1. Heat a sauté pan over medium heat.

 2. Sprinkle 2 tablespoons of cheese on half of each tortilla.
Layer the turkey and avocado on top of the cheese and top
with remaining cheese.

 3. Fold the tortillas in half and place in the sauté pan.
Cook for 1 minute on each side, or until the cheese is melted
 and tortilla is golden.

 Makes 2 servings

Saturday, March 11, 2017

Watermelon Cucumber Salad


 1 tablespoon olive oil 
 2 teaspoons fresh lemon juice 
 1/4 teaspoon salt 
 2 cups seedless watermelon, cubed 
 1 cup thinly sliced cucumber 
 1/4 cup thinly vertically sliced red onion 
                         1 tablespoon thinly sliced fresh basil                          



 1. Combine oil, juice, and salt in a large mixing bowl, stirring well. 
Add watermelon, cucumber, and onion; toss well to coat. Sprinkle 
salad evenly with fresh basil. 

Monday, March 6, 2017

Mango Chili Chicken Wings


 24 chicken wings 
 3 serrano or jalapeño chiles 
 1/4 cup thinly sliced ginger 
 5 cloves garlic 
 3 green onions, ends trimmed 
 1/4 cup minced cilantro sprigs 
 1 (12-ounce) can mango nectar
 Fruit from 2 ripe mangoes 
 1/4 cup firmly packed brown sugar 
 1 teaspoon salt 
 1 teaspoon allspice                         



 1. Cut off the wing tips. 

 2. In a food processor, mince the chiles, ginger, and garlic. 
Add the green onions and cilantro, and mince. Add all the 
remaining ingredients and liquefy.

 3. In a large bowl, combine the wings and mango mixture. 
Mix thoroughly. Marinate the wings in the refrigerator for 3 to 24 hours.

 4. Preheat the oven to 375°F. Line a shallow baking pan with foil. 
Coat a wire rack with nonstick cooking spray and place the rack 
in the baking pan. 

 5. Drain the chicken and reserve the marinade. Arrange the wings 
on the rack (smooth surface down) and roast for 30 minutes.

 6. Drain the accumulated liquid from the pan. Baste the wings with
 the reserved marinade, turn them over, and baste again. Roast until
 the wings turn a mahogany color, about another 30 minutes. 
Cut the wings in half through the joint. Serve hot. 

Pepperoni Dip


 1 package (8 ounces) soft-style cream cheese 
with onions and chives
 1 1/2 cups shredded reduced-fat Swiss cheese
 1 package sliced pepperoni, chopped
 1/2 cup chopped green pepper
 1/4 teaspoon cayenne pepper
 2/3 cup whole milk                        



 1. Place cheeses in crock pot cover and cook until 
cheeses are melted, about 30 minutes.

 2. Mix in remaining ingredients, cover and cook until hot, 
about 1 -1 1/2 hours.

Tuesday, February 21, 2017

Shrimp Chili with Black Beans


 2 lbs. shrimp, peeled and deveined
 1 onion, chopped
 1 tablespoon canola or olive oil
 1 small green bell pepper, chopped
 1 small red bell pepper, chopped
 1 small yellow bell pepper, chopped
 1 cup chicken broth or  Homemade chicken stock
 1 (28 oz.) can whole tomatoes, chopped
 2 (15 oz.) cans black beans, drained and rinsed
 1/2 cup picante sauce
 1 1/2 teaspoons cumin
 1/2 teaspoon basil
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1 1/2 teaspoons sea salt                    



 1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.

 2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.

 3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.  

Monday, February 20, 2017

Sweet and Tangy BBQ Sauce


 2 tablespoons butter
 1/2 cup minced sweet onion
 1 cup ketchup
 1/2 cup apple cider vinegar
 1/4 cup molasses
 1 teaspoon chipotle powder
 2 teaspoons paprika
 1/2 teaspoon celery seeds
 1/2 teaspoon sea salt                      



 1. Melt the butter in a medium saucepan over medium heat.

 2. Add the onion and sweat it until softened and translucent, 
3 to 5 minutes.

 3. Add the ketchup, vinegar, molasses, chipotle powder, 
paprika, celery seeds, and salt. Stir to combine. Simmer for 
about 20 minutes, uncovered, stirring occasionally, until 
thickened and darkened.

 Makes about 12 oz.