SATURDAY 01 NOVEMBER
Black-eyed Peas and Ham Hocks
Submitted by: DOUET
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours Yields: 3 servings
"Black-eyed peas simmered with ham hocks and seasoning for a true Southern craving!"
INGREDIENTS:
1-3/4 cups and 1 tablespoon water
10 ounces dry black-eyed peas
1-1/4 smoked ham hocks
salt to taste
1/4 teaspoon black pepper
5/8 bay leaf
DIRECTIONS:
1. Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
2. In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
3. Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Garlic GreensUse turnip greens or collards in this recipe for greens with garlic.
Ingredients:
1 1/2 to 2 pounds collard greens or turnip greens, boiled or steamed until tender
3 to 4 tablespoons vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Preparation:Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add a few dashes of your favorite hot sauce. Serves 4 to 6
Serve with cornbread.
SUNDAY 02 NOVEMBER
Greek style Pasta Salad
Dressing
2/3 cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp grated parmesan cheese
1 tsp chopped oregano leaves
½ tsp salt
¼ tsp pepper
1 clove garlic, finely chopped
Salad
3 cups uncooked rotini pasta
4 oz hard salami slices, quartered
1 cucumber, seeded, cut into chunks
1 small green bell pepper, cut into thin bite sized strips
1 small red bell pepper, cut into thin bit sized strips
2 medium tomatoes
½ cup kamata olives
¼ cup sliced fresh basil leaves or 2 tsp dried basil leaves
6 oz feta cheese, crumbled
In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth, set aside.
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In 4 quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately
Calories 340
Total fat 23g
Sodium 710 mg
Dietary fiber 2g
MONDAY 03 November
Black-bean and tomato quinoa Gourmet July 2007
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Makes 4 (side dish) servings.
2 teaspoons grated lime zest 2 tablespoons fresh lime juice2 tablespoons unsalted butter, melted and cooled1 tablespoon vegetable oil1 teaspoon sugar1 cup quinoa 1 (14- to 15-ounce) can black beans, rinsed and drained2 medium tomatoes, diced4 scallions, chopped1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
Tuesday 04 November
Tofu Parmigiana
Submitted by: Jill B. Mittelstadt
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 2 servings
"Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread."
INGREDIENTS:
1/4 cup seasoned bread crumbs
2 tablespoons and 1-1/2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano, divided
salt to taste
ground black pepper to taste
1/2 (12 ounce) package firm tofu
1 tablespoon olive oil
1/2 (8 ounce) can tomato sauce
1/4 teaspoon dried basil
1/2 clove garlic, minced
2 ounces shredded mozzarella cheese
DIRECTIONS:
1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
WEDNESDAY 05 November
Use up leftovers
THURSDAY 06 NovemberGrilled Maple-soy Salmon
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Nutritional Info
Fat: 9.2g
Carbohydrates: 3.7g
Calories:221.4
Protein: 29.1g
Place salmon in a large, shallow glass container. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skin.), using entire amount. Let sit for 15 minutes.Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Serve with steamed rice and veggies.
Friday 07 November
Grilled Pork Loin With Garlic-Rosemary MarinadeCategory: Pork Loin
Serves/Makes: 2
Difficulty Level: 2
Ready In: 30-60 minutes
Ingredients:
2 boneless pork loins
***Mustard-Garlic Rosemary Marinade***
1/4 cup chopped fresh rosemary leaves
1/4 cup minced shallots
5 cloves garlic, finely minced
1 tablespoon minced lemon zest
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Dijon mustard
1/4 cup oyster sauce
1/4 cup honey
1 teaspoon chipotle chili sauce
Directions:Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.
08November-9November
Juice fast
Race Runner
1 lemon
2 radish
1 beet
1 slice Spanish onion
2 sweet potato
1 celery
2 Tbs. cider vinegar
A sweet and zingy flavor. Choose raw cider vinegar with mother present. A great detoxifier.
The Pain Remover
1 lemon
1 orange
3 hard pears
3 apples
Bruises, aches and sprains can be irritated by a toxic bloodstream and a high-protein diet. But a low-protein, natural diet, lessens irritation and reduces inflammation. Not only does this juice taste delightful, it assists in the healing process. Adam and Eve never woke up stiff with arthritis. Perfect food sustaining perfect bodies. It is our heritage to be healthy and pain free.
The Brain Stimulator
1 oranges
1 hard pears
1 yam
1 grapefruit
1 apple
Scientists have determined that we use only 10 percent of the brain. Living on coffee and donuts reduces that percentage to 2 percent. Here is a juice to stimulate all of that unused percentage back into activity. For this juice to be effective, you need a five-day juice fast to clear the coffee, donut and junk food residues out of the bloodstream. Once clear, this wide-spectrum, nutrient-rich juice will stir the brain into super-activity. Better memory, sharper thinking and good study techniques are the tools for great marks. No more morning brain fog. Now you can leap out of bed to study while brushing your teeth and preparing for the day.
The Cancer Killer
1 beet
1 carrot
1 celery stick
1/2 potato
1 radish
Rudolf Breuss's, anticancer mixture has helped thousands of suffering people. This juice blend, during fasting, exerts a death blow on cancer. This was attested by over 24,000 patients who wrote him describing relief from their diseases. His patients were given small amounts of this juice over 42 days. A tea composed of nettle, St. John's wart, marigold, artemisi and monarda was also given. By "starving out" the cancer, Rudolf Breuss reported a 96% success rate for the thousands of patients he treated over 30 years of practice. (Rudolf Breuss died in 1989 at 93 years of age.)
Monday 10 November
Garden Bounty Fontina Salad
4 cups torn arugula
1 ½ cup cherry tomatoes, cut in half
6 oz fontina cheese cubed
2 small zucchini cut in half lengthwise, then sliced
2 ears fresh sweet corn, cooked, corn cut off.
1 small cucumber, peeled, seeded, diced
½ cup walnut, halves, toasted.
Dressing
¼ cup olive oil
2 tbsp sherry vinegar
2 tsp Dijon mustard
¼ tsp salt
1/8 tsp coarse ground black pepper
1. In 3 quart bowl, layer salad ingredients in order listed.
2. In small jar with tight fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or cover and refrigerate salad and dressing separately up to 4 hours, toss salad with dressing just before serving.
TUESDAY 11 NOVEMBERSpinach, Pear and Feta SaladSubmitted by: Judy
Prep Time: 30 Minutes
Ready In: 30 MinutesYields: 4 servings
"Pears are lovely in this spinach and feta salad. Use any type of fruity vinaigrette dressing on this light and tasty salad."
INGREDIENTS:
2 pears, cored and thinly sliced
1 cup diet lemon-lime soda
4 cups baby spinach leaves
1 shallot, finely chopped
1/2 cup crumbled feta cheese
1/2 cup toasted pine nuts
1/2 cup raspberry vinaigrette
salad dressing
DIRECTIONS:
1. Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
2. Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.
WEDNESDAY 12 NOVEMBERHalibut with blueberries and fennel2 cups blueberries
1 tbsp vanilla
2 - 3 tsp crushed fennel
1 -2 tbsp cornstarch
Bake halibut fillets at 350 degrees for 12 minutes per inche of thickness with a light sprinkle of crushed fennel, salt and pepper to taste
Add blueberries, remaining fennel, brown sugar and vanilla extract to sauce pan and cook on medium until thinned out. Add in corn starch as necessary in order to thicken to desired texture.
Serve sauce over halibut fillets. Serve with cauliflower and brown rice.
THURSDAY 13 NOVEMBER Use up Albondigas soup in freezer.
FRIDAY 14 NOVEMBER Texas Casserole Recipe
A ground beef casserole recipe, made with lean ground beef, rice, chopped onions and peppers, and tomatoes, along with seasonings.
Ingredients:
1 1/2 pounds lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1/2 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp salt, or to taste
1/2 teaspoon pepper
Preparation:Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened. Remove from heat; stir in remaining ingredients. Transfer mixture to the baking dish; cover with lid or foil and bake at 350° for 45 minutes. Remove cover and bake for 15 minutes longer.Serves 4 to 6.
Serve with microwaved green beans.
SATUDAY 15 NOVEMBERScottish Oxtail Soup Recipe #18120You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.
by
Mille® ™3 hours 20 min prep
SERVES 4 -6 , 40 ounces, approximately
1 oxtail, cut into pieces, surplus fat removed
2
onions, chopped (I recommend sweet onions)
1 large
carrot, chopped
2 stalks
celery, chopped
1 ounce
butter (or meat dripping)
36 ounces beef stock
4 ounces
tomato juice1 tablespoon
plain flour3 tablespoons
port winespice bag
1
bay leaf3 sprigs
thyme4 sprigs
parsley (including stalks)
1 stalk
celery, with leaves
2
whole green onionsTo make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
(Equivalent dry herbs may be substituted).
Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
Remove from heat.
Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
Bring to the boil.
Puree.
Mix the flour and port together and add to the soup.
Simmer for 5 minutes before serving.
Bannock Bread RecipeIngredients:
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
/2 cup Crisco(You could use bear grease or oolichan grease)
1/2 cup water to make a thick dough
Additional shortening to grease the pan
Directions:Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes. You can do this in much less time with a powerful electric mixer such as a KitchenAid. Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.
SUNDAY 16 NOVEMBERVegan Quinoa SaladIngredients:
1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt
1 cup snow peas, shell peas, celery, or green beans
1 - 2 small carrots, peeled and sliced thin
1/2 green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley, cilantro, or basil
1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
Dressing:
2 Tblsp freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp salt
Fresh ground pepper
Options: Chopped scallions, minced fresh or dried ginger, dried unsweetened cranberries, Greek olives, minced jalapeno pepper, fresh mint, a pinch of cayenne, garlic powder, feta cheese
Directions
The quinoa can be made ahead of time and refrigerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with the water, salt and oil
Bring to a boil
Turn the heat down to very low, cover and cook for 15 minutes
Remove from heat and allow to sit five minutes with lid on
Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools quickly.
Steam the carrots and green veg for 5 minutes, rinse in cold water
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill
Helpful Quinoa Hints:
Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
A tight fitting lid is essential for even cooking
Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
Because of it's high protein content, quinoa is a satisfying meal with a few nuts and veggies added (see recipes below)
