Posted in Recipe on February 21, 2012
Ingredients
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
5 pound rump of beef
1 1/2 tablespoons olive oil
2 sweet onions, sliced
2 carrots, peeled and cubed
Herbs and other seasonings as desired (I like Tarragon)
1 cup liquid (1/2 wine and 12 beef broth)*
Other vegetables if desired (like potatoes or mushrooms)
Directions
Season the flour with the salt and pepper and pound the mixture into the meat. Brown meat on all sides in the hot oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 – 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.
Posted in Recipe on February 20, 2012
Ingredients
6 egg whites
1 whole omega-3 egg
28 ounces (1 slice) feta cheese
1/2 cup mushrooms
1/4 onion
1 handful of spinach
4 oz smoked ham
Now to make it!
Preparation
Chop mushrooms and onions and sauté in a lightly coated pan of olive oil. After 2-3 minutes add the whisked eggs into the pan and break up
the feta cheese and add the ham to the top on top. Cook on low while covered for 3-5 minutes. Remove from pan and enjoy!
Posted in Recipe on February 10, 2012
Ingredients
4 limes
3 cups cucumber, peeled, seeded, diced
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped green onion
4 teaspoons finely chopped fresh jalapeño or serrano (including seeds)
4 teaspoons sugar, or to taste
1 teaspoon salt
Directions
Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, now combine with remaining salsa ingredients in a bowl. Serve with lime tortilla chips.
Posted in Recipe on January 28, 2012
Ingredients
3 tablespoons low sodium soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves – cut into 2 inch pieces
1 – 20 ounce can pineapple chunks, drained
Directions
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Posted in Recipe on January 27, 2012
Ingredients
2 cups diced peeled pitted ripe but firm peaches
1 cup diced unpeeled hothouse cucumber (English kind is best)
3/4 cup diced red bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons apricot preserves
1 teaspoon chopped canned chipotle chiles in adobo sauce.
Directions
Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
