1 lb. fresh broccoli with stems, peeled and sliced diagonally, separated into florets
1 red pepper, diced
1 clove garlic, minced
2 Tbls. red onion, minced
1/2 C. red wine vinegar
1 Tbls. olive oil
1 Tbls. chopped fresh chives
2 Tbls. chopped fresh parsley
1 tsp. dried basil
fresh ground pepper
1/2 head romaine lettuce, torn into bite~sized pieces
Steam the broccoli 6 minutes. Immediately rinse under cold running water to stop cooking process and help broccoli retain its bright green color. Add red pepper, garlic, and red onion to cooled broccoli in a large salad bowl. Combine remainder of ingredients, except lettuce, in a small bowl; mix well. Add lettuce to broccoli mixture; toss. Pour dressing over salad, and serve.
1 pound pork country ribs
1 C. chopped onion
1 can white hominy
1 can yellow hominy
1 can whole tomatoes
1 garlic clove minced
2 tsp. chili powder
1 tsp. salt
1/2 tsp. thyme
De-bone and cube ribs. Brown pork in oil in skillet. Add onion and sauté. Drain fat. Combine pork, onion and remaining ingredients in crock pot. Cook on low heat for 5 hours or longer.
1 lb. fresh boneless salmon, tuna or monkfish
2~3/4 C. ripe tomatoes, chopped
2/3 C. fresh basil leaves
1/3 C. fresh mint leaves
2 tsp. lemon juice
salt and pepper, to taste
4 C. rigatoni pasta, cooked
Prepare an outside grill with an oiled rack set 4 inches above heat source. On a gas grill, set heat to high. Grill salmon until it flakes easily, turning once, for a total of about 10 minutes. Combine remaining ingredients in a bowl. Toss lightly with salmon, and serve.
1 lb. fish fillets, fresh or frozen
4 slices bacon
3/4 C. onion, chopped
16 oz. tomatoes, canned
2 C. boiling water
1 C. potatoes, raw diced
1/2 C. carrot, diced
1/2 C. celery, chopped with leaves
1/3 C. catsup
2 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. thyme, dried
1/8 tsp. marjoram
1 Tbls. parsley, minced, fresh
Thaw fish fillets, if frozen. Remove bones and skin from fish; cut fish into 1~inch pieces. Cut bacon into 1/2~inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion. Cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit~sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients, except fish and parsley, to the onions. Bring to a boil; reduce heat to low. Cover and simmer for about 45 minutes; add fish. Cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.
1 lb. extra lean ground beef
1 small onion
1 Tbls. fresh jalapeno chili, minced
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper, fresh ground
mozzarella cheese, nonfat
4 tortilla
4 tomato slices
cilantro sprigs
1 Tbls. commercial taco sauce
Mix burger ingredients together. Form into burgers of equal size, about 1/4~inch thick, without compacting the meat. Sprinkle the seasoning mixture of spices on both sides of patty. Grill or broil 4 inches from source of heat for 3 minutes on each side for medium rare patties. Place mozzarella cheese on center of each patty. Cook for another minute, or until cheese melts. Serve each patty on a warmed 8~inch flour tortilla, topped with a tomato slice, cilantro sprigs, and taco sauce.
1 pound pinto beans
3/4 pound cured ham to 1 pound cut in small pieces
3/4 pound crayfish tails to 1 pound
1 large onion diced
4 large garlic cloves
1 pound smoked sausage
Hot sauce to taste
or you can add dried pepper flakes
and/or pepper seasoning of your choice
3/4 C. raw rice
Place the beans ham and crayfish in a crock pot with sufficient water and cook on low for 8 to 10 hours. In a pot large enough to hold the beans sauté the remaining ingredients except rice. When the onions are translucent add beans to pot along with the rice and simmer until rice is tender. Serve this with cornbread, sourdough, French, or barbecue bread and a cold glass of ice tea.
1 lb. extra lean ground beef
1 clove garlic, minced
2 Tbls. fresh lemon juice
1 tsp. dried oregano leaves
1/4 tsp. ground cumin
1/4 tsp. ground pepper
1 medium plum tomato
2 Tbls. flat leaf parsley, minced
4 6~inch whole wheat pita pocket breads
romaine lettuce leaf
1 small red onion
Mix ground beef, garlic, lemon juice, oregano leaves, cumin, pepper, plum tomato, and parsley. Form into 4 patties about 3/4~inch thick. Grill or broil 4 inches from heat source for 3 minutes on each side for medium~rare. Cut the top off each of four 6~inch whole wheat pita pocket breads. Turn the cut off piece round side down and tuck inside pocket bread to reinforce bottom. Place a grilled burger in each pocket bread along with a romaine lettuce leaf and thin slices from small red onion.
1 pound pecan halves
4 Tbls. butter melted
1 Tbls. chili powder
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
Combine all ingredients in crock pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.
1 lb. cubed chicken breasts
1~1/2 tsp. salt, divided
1/8 tsp. freshly ground pepper
2 tsp. vegetable oil
1 C. diced onions
1 Tbls. chopped garlic
2 tsp. chopped fresh ginger
2 Tbls. curry powder
1 tsp. cumin
1/8 tsp. ground red pepper (optional)
1~1/2 C. fat free chicken broth
1 all purpose potato, diced
1 sweet potato, diced
16 oz. cauliflower florets
3 carrots, sliced
1/2 lb. green beans, trimmed and halved
1 C. low fat unsweetened coconut milk
1/4 C. sliced green onions
2 C. cooked couscous
Sprinkle chicken with 1/4 tsp. salt and pepper. Heat oil in Dutch oven over medium heat. Add chicken and cook, stirring, 5 to 7 minutes, until golden. Transfer to bowl. Add onions, garlic, ginger, and 1/4 C. broth to Dutch oven. Cover and cook over medium heat 7 to 8 minutes, until onions are golden. Stir in curry, cumin, red pepper and remaining 1~1/4 tsp. salt. Cook until fragrant, 30 seconds. Stir in remaining broth and potatoes. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Add cauliflower and carrots. Simmer 10 minutes more. Stir in chicken, beans and coconut milk. Simmer, covered, 15 minutes, until vegetables are tender. Stir in green onions. Serve with couscous.
1 pound Lentils, rinsed and drained
2 medium Onions, chopped
2 medium Carrots, chopped
1 medium Red bell pepper, chopped
2 Cloves garlic, minced
1 small Dried hot red chili, crush
1 tsp. Dry rosemary
1/4 tsp. Pepper
2 cans beef broth
3 C. Water
8 oz. Can tomato sauce
1 pound Knockwurst
2 Tbls. Red wine vinegar
In large crock pot, combine all ingredients EXCEPT tomato sauce, meat and vinegar. Cover and cook at low setting until lentils are very tender when mashed with a fork (7 1/2-8 hours. Remove 2 C. of the mixture and whirl in a blender or food processor until pureed. Return to crock pot. Increase heat setting to high and add tomato sauce and meat. Cover and heat about 30 minutes more until meat is heated through. Stir in vinegar.