This week I just don't have the time to plan out ahead of time so I'm going to be winging it most nights. This is tonights dinner though.
Beef Heart en Mole
Prep Time: 30 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 30 Minutes
Yields: 4 servings
"Beef Heart is inexpensive and lean, but it's unusual to find in the grocery. My recipe is the only version I know of that is southwest style, in fact, this is fusion cuisine, because this is not an authentic southwest recipe. Mole adds a wonderful richness to this dish. You might want to make a pan of cornbread, it's great with this. Serve with red wine, and a salad of jicama, cabbage, and celery."
INGREDIENTS:
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and
cut into large chunks
1 cup canned lima beans
DIRECTIONS:
1. Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
2. Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
3. Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
Saturday, November 29, 2008
Freezable casseroles
Chicken Divan Casserole
This simple five ingredient casserole is delicious and so easy you can keep the ingredients on hand for emergency meals.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
10 oz. pkg. frozen rice medley
10 oz. pkg. frozen broccoli in butter sauce
1 cup prepared alfredo sauce
2 cups cooked cubed chicken
1 cup grated Parmesan cheese
Preparation:Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated.
4 servings
Santa Fe Chicken
This recipe is a combination of several I read about in some of my cookbooks. It is one of the easiest in my collection, and so delicious.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese
Preparation:In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.
Serves 6
Green Turkey and Cheese
Submitted by: Susan S.
Yields: 5 servings
"Leftover turkey casserole that even the kids will eat! This is quick, easy and delicious. Originally submitted to ThanksgivingRecipe.com."
INGREDIENTS:
1 pound spinach, rinsed and chopped
1 1/2 cups cooked turkey, cubed
10 ounces shredded Cheddar cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
This simple five ingredient casserole is delicious and so easy you can keep the ingredients on hand for emergency meals.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
10 oz. pkg. frozen rice medley
10 oz. pkg. frozen broccoli in butter sauce
1 cup prepared alfredo sauce
2 cups cooked cubed chicken
1 cup grated Parmesan cheese
Preparation:Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated.
4 servings
Santa Fe Chicken
This recipe is a combination of several I read about in some of my cookbooks. It is one of the easiest in my collection, and so delicious.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese
Preparation:In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.
Serves 6
Green Turkey and Cheese
Submitted by: Susan S.
Yields: 5 servings
"Leftover turkey casserole that even the kids will eat! This is quick, easy and delicious. Originally submitted to ThanksgivingRecipe.com."
INGREDIENTS:
1 pound spinach, rinsed and chopped
1 1/2 cups cooked turkey, cubed
10 ounces shredded Cheddar cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Saturday, November 15, 2008
Menu Plan for the next week
MONDAY 17 November
Use up Leftovers from Friday night.
TUESDAY 18 November
Use up Oxtail soup with bannocks
WEDNESDAY 19 November
Roquefort Pear Salad
Submitted by: Michelle Krzmarzick
Rated: 5 out of 5 by 646 members Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 2 servings
"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette."
INGREDIENTS:
1/3 head leaf lettuce, torn into bite-size pieces
1 pears - peeled, cored and chopped
1-1/2 ounces Roquefort cheese, crumbled
1/3 avocado - peeled, pitted, and diced
2 tablespoons and 2 teaspoons thinly sliced green onions
1 tablespoon and 1 teaspoon white sugar
2 tablespoons and 2 teaspoons pecans
1 tablespoon and 2-1/4 teaspoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon white sugar
1/2 teaspoon prepared mustard
1/3 clove garlic, chopped
1/8 teaspoon salt
fresh ground black pepper to taste
DIRECTIONS:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
THURSDAY 20 November
*This is a recipe I heard recently on NPR so it's just by memory and also from what I could copy from the NPR website.
Once the roasted butternut squash comes out of the oven, Lawson crumbles blue cheese over the chunks, letting the tangy bits play against the sweet and mellow gourd. And she adds pecans, which are plentiful in the autumn.
The dish can substitute for a meat entree, Lawson said. And if you have some nice salad leaves around, you can allow the squash mixture to cool, and toss it with the mixed leaves.
FRIDAY 21 November
Roasted garlic & rosemary pork loin cutlets with oven roasted potatoes and zucchini
SATURDAY 22 November
Pasta with made ahead pesto. Serve with steamed veggies and bread.
SUNDAY 23 November
Braised Beef Cheeks
Gourmet March 2003
Adapted from Uno e Bino
Guancette di Manzo
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.
Active time: 1 1/4 hr Start to Finish: 4 1/4
Yield: Makes 4 main-course servings
4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Cooks' note:
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Cooks' note:
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
Use up Leftovers from Friday night.
TUESDAY 18 November
Use up Oxtail soup with bannocks
WEDNESDAY 19 November
Roquefort Pear Salad
Submitted by: Michelle Krzmarzick
Rated: 5 out of 5 by 646 members Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 2 servings
"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette."
INGREDIENTS:
1/3 head leaf lettuce, torn into bite-size pieces
1 pears - peeled, cored and chopped
1-1/2 ounces Roquefort cheese, crumbled
1/3 avocado - peeled, pitted, and diced
2 tablespoons and 2 teaspoons thinly sliced green onions
1 tablespoon and 1 teaspoon white sugar
2 tablespoons and 2 teaspoons pecans
1 tablespoon and 2-1/4 teaspoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon white sugar
1/2 teaspoon prepared mustard
1/3 clove garlic, chopped
1/8 teaspoon salt
fresh ground black pepper to taste
DIRECTIONS:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
THURSDAY 20 November
*This is a recipe I heard recently on NPR so it's just by memory and also from what I could copy from the NPR website.
Once the roasted butternut squash comes out of the oven, Lawson crumbles blue cheese over the chunks, letting the tangy bits play against the sweet and mellow gourd. And she adds pecans, which are plentiful in the autumn.
The dish can substitute for a meat entree, Lawson said. And if you have some nice salad leaves around, you can allow the squash mixture to cool, and toss it with the mixed leaves.
FRIDAY 21 November
Roasted garlic & rosemary pork loin cutlets with oven roasted potatoes and zucchini
SATURDAY 22 November
Pasta with made ahead pesto. Serve with steamed veggies and bread.
SUNDAY 23 November
Braised Beef Cheeks
Gourmet March 2003
Adapted from Uno e Bino
Guancette di Manzo
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.
Active time: 1 1/4 hr Start to Finish: 4 1/4
Yield: Makes 4 main-course servings
4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Cooks' note:
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Cooks' note:
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
Saturday, November 1, 2008
Menu Plan for the 11/01-11/16
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 Greens
Use 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 November
Grilled 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 Marinade
Category: 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 NOVEMBER
Spinach, Pear and Feta Salad
Submitted 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 NOVEMBER
Halibut with blueberries and fennel
2 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 NOVEMBER
Scottish Oxtail Soup Recipe #18120
You 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 juice
1 tablespoon plain flour
3 tablespoons port wine
spice bag
1 bay leaf
3 sprigs thyme
4 sprigs parsley (including stalks)
1 stalk celery, with leaves
2 whole green onions
To 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 Recipe
Ingredients:
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 NOVEMBER
Vegan Quinoa Salad
Ingredients:
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)
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 Greens
Use 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 November
Grilled 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 Marinade
Category: 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 NOVEMBER
Spinach, Pear and Feta Salad
Submitted 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 NOVEMBER
Halibut with blueberries and fennel
2 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 NOVEMBER
Scottish Oxtail Soup Recipe #18120
You 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 juice
1 tablespoon plain flour
3 tablespoons port wine
spice bag
1 bay leaf
3 sprigs thyme
4 sprigs parsley (including stalks)
1 stalk celery, with leaves
2 whole green onions
To 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 Recipe
Ingredients:
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 NOVEMBER
Vegan Quinoa Salad
Ingredients:
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)
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