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Saturday, July 22, 2017

Guinness Stew






      Ingredients

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
                           

                     

                               
 Directions

 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




Ingredients

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
  
  
      Ingredients

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                              

                       

                                 
 Directions

 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






      Ingredients

 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                              

                     

                               
 Directions

 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
  
  
      Ingredients

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                                

                       

                                 
 Directions

 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





  
  
      Ingredients

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                                 

                       

                                 
 Directions

 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




      Ingredients

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

                     

                               
 Directions

 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






  
  
      Ingredients

 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                                

                       

                                 
 Directions

 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


      Ingredients

 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                            

                     

                               
 Directions

 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





  
  
      Ingredients

 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                                

                       

                                 
 Directions

 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.