Roasted Vegetable and Quinoa Salad
Preheat oven to 400°. Bring the vegetable stock to a boil. Stir in the quinoa, return to a boil, reduce heat and simmer for 25 minutes. When all of the liquid has evaporated, transfer the quinoa to a bowl, fluff with a fork, and cover. Meanwhile, combine all of the vegetables in a large mixing bowl. Whisk the olive oil, soy sauce and pepper together and pour over the vegetables. Stir to coat the vegetables well. Drain and transfer the vegetables to a cookie sheet and bake for 30 minutes. When the vegetables are cooked through and are beginning to brown, remove from oven. Mix the vegetables into the cooked quinoa, toss well, and serve. Serves 4.
Thai Yellow Curry
Making time: 25 minutes
Makes: 3 servings
Shelflife: Best fresh, after cooking
Spicy Potato Soup
In a large kettle, brown ground beef. Drain. Add potatoes, onion, carrots, and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Garnish with fresh parsley flakes. Serves 6 to 8.
Black Beans and Mango Salad
Combine ingredients in a bowl. Toss and serve.
Best Crockpot Beef Stew
Combine all ingredients except frozen peas and corn in crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
About 30 minutes before serving, mix the flour and water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in frozen peas and corn. Continue cooking covered for 30 minutes.
Quick Chicken Jambalaya
Sauté chopped onion in olive oil. Add green pepper, tomatoes and their liquid. Add remaining ingredients. Cover, cook for 10 minutes.
Avocado Tuna Salad
Place all ingredients in a medium bowl. Mix with a fork, mashing the avocado and breaking up the chunks of tuna, until all are well combined. Spread on bread or toast. Serves two.
World's Best Steak
Season the steak evenly with the salt and pepper on all sides. Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes. Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare the steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your third finger to your thumb. For well done, touch your pinky to your thumb.
Rest the steak for 10-minutes on a cutting board. Slice, then serve.
Country Style Pea Soup
Sort & wash peas in a colander under running water. Combine all ingredients, heat to boiling, reduce heat and simmer for 2 hours.
Basic French Dressing
If garlic flavor is desired, mash together peeled garlic and 2 to 3 pinches of salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add and whisk until blended vinegar (or lemon juice), minced shallot, Dijon mustard (optional) and salt and ground pepper to taste. Add olive oil in a slow, steady stream, whisking constantly, or add to the jar and shake until smooth. Taste and adjust the seasoning. Use at once or cover and refrigerate. The optional ingredients in this recipe not only add flavor but also help maintain the emulsion of oil and vinegar that is essential to a good vinaigrette.
Vinaigrette is the preferred derssing in France for green salads, avocados, artichokes, and many kinds of sliced shredded, or chopped vegetables.
In an oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tbsp drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles. Serves 4 to 6.
Chicken Mushroom Stew
Cut chicken into 1-inch cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender. Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Yield: 6 servings. Diabetic Exchanges: One 1-1/3-cup serving (prepared with no-salt-added tomato paste and without salt) equals 4 very lean meat, 1 vegetable, 1 fat, 1/2 starch; also, 274 calories, 102 mg sodium, 84 mg cholesterol, 16 gm carbohydrate, 34 gm protein, 9 gm fat.
Uncle Norm's Hearty Minestrone Soup
In a large pot, fry bacon until a golden brown, then pour off fat and discard. Add olive oil, garlic, onions, sausage and cook about 3 minutes. Mash one can of cannellini beans to a fine paste, then add with remaining ingredients except spinach and pasta. Cover and cook for 1.5 hours. Add spinach and pasta and cook for another 10 minutes. Top with more partisan cheese and serve with garlic bread. Even better after refrigerating for a day!
North African Chickpea and Kale Soup
For a delicious one-pot meal, add half cup of uncooked quinoa with the vegetable stock.
Portofino Shrimp Soup
Four Bean Salad
Place the first seven ingredients in a large bowl. Combine dressing ingredients; mix well. Pour over bean mixture; toss gently. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Serves 10 to 12.
Grandpa's Denver Sandwich
For each sandwich, chop the following into 1/4 inch bits:
Fry all in oil until lightly browned.
Beat one egg in a separate bowl until thoroughly mixed, then add the chopped bacon, onion, and bell pepper. Whisk until mixed. Pour the entire mixure into a frying pan and cook until done. Salt and pepper to taste.
Sandwich the egg mix between 2 slices of toast with mayo. Add catsup if desired.
Linguine with Smoked Oysters & Spinach
* If using as a first course dish, use 1-1/2 ounces pasta per person.
Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.
In a large frying pan over medium-low heat, saute the onion and bell peppers in the olive oil until tender-crisp. Add the olives, oysters, and spinach. Continue cooking just until the spinach begins to wilt. Remove from heat.
Add drained pasta to oyster mixture; tossing gently to coat the pasta. Add salt and pepper and toss gently to mix well.
Place pasta in a serving bowl or on individual plates. Garnish with feta cheese and serve immediately. Makes 8 servings.
Lentil & Sausage Soup
Heat oil in large stock pot over medium heat. Sauté leeks, garlic, salt, thyme, black pepper, and cumin until leeks are softened. Stir-in carrots and celery; sauté 5-minutes. Stir in kielbasa; simmer 10 minutes. Serve with Parmesan cheese, if desired.
You can increase the proportions of this dip to feed as may as is necessary.
Mash the ripe avocado with fork and combine with the mayonnaise. Add green onion, garlic powder, lemon juice and chili powder and mix well. Mound into a serving bowl and top with chopped parsley. Chill and serve.
In large pot over medium heat, cook and stir the garlic in the hot oil until fragrant. Quickly stir in the ginger before adding the chicken. Simmer for 1-hour, partially covered. Remove chicken from pot and pick off meat from carcass. Set meat aside. Return carcass to pot and simmer for another hour. Strain broth to remove bones, then return meat to clear broth. Add in spinach, squash and bok choy and continue simmering for another 10 to 15 minutes. Top with chopped green unions before serving.