Archive for June, 2017


Braised Tomatoes

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Ingredients:

6 vine tomatoes

1 cup bread crumbs

3 cloves garlic (chopped)

1 tbs. parsley (chopped)

1/4 cup olive oil

1/2 tsp salt

1/2 tsp. black pepper

Directions:

Preheat oven to 400 degrees.

1. Cut tomatoes in half. Remove seeds only.

2. In a skillet put 3 tbs. of olive oil. Heat oil and put tomatoes in pan. Cook on each side for 4 minutes.

3. In a bowl, mix bread crumbs, garlic, parsley, olive oil, salt and pepper. Mix well.

4. In a baking pan (coated with a tbs. of olive oil), place tomatoes (cut side up). Evenly put bread crumb mixture on top of each tomato.

5. Put tomatoes in oven for 12-15 minutes. Tomatoes should be tender.

Serve hot.

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Ingredients:

1 lb. medium shrimp (cleaned and tail left on)

1 lb. mixed greens

1 cup orange slices (cut into bite size pieces)

1 cup cherry tomatoes (cut in half)

2 avocados (sliced)

1 tsp. sea salt

2 limes (juiced)

1 tbsp. olive oil

4 tbsp. chopped cilantro

Directions:

1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.

2. Grill shrimp for 5-6 minutes. (Turn over half way.)

3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.

*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

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Ingredients:

1 large eggplant (peeled and sliced thin)

2 zucchinis (peeled and sliced thin)

1 large beefsteak tomato (sliced thin)

1 small red onion (sliced thin)

1 cup of shredded lettuce

4 wraps (your choice)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, put 4 tbs. of olive oil. Cook eggplant, zucchini and red onions until tender. Sprinkle a pinch of sea salt and pepper when cooking.

2. When done, open up a wrap. Layer eggplant, zucchini, onions, tomato, and lettuce. Wrap tightly and cut in half. (see photo)

*You can put wrap in a preheated oven of 350 degrees to make hotter.

Homemade Meatloaf With Homemade Gravy

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Directions:

1 1/2 lbs. ground beef

1 large egg  (beaten)

1 cup milk

1 1/4 tsp. sea salt

1/4 tsp. black pepper

1 cup bread crumbs

Directions:

Preheat oven to 350 degrees.

1. In a large mixing bowl, add beef, egg and milk. Begin to mix well. Add sea salt, black pepper and bread crumbs. Mix well.

2. In a lightly oiled baking pan, form meat into the shape of a loaf.

3. Bake for 1 hour or until the meat is brown and the inside is cooked.  Let cool for 15 minutes before slicing. (You will be adding it to the gravy soon.)

Gravy Ingredients:

1 large sweet onion (sliced thin)

2 tbsp. olive oil

1/4 tsp. sea salt

1/4 tsp. black pepper

3 tbsp. butter

2 tbsp. all-purpose flour

1 1/2 cups beef stock

1/2 cup white wine

Directions:

1. Heat a medium skillet with olive oil. When the oil is hot, add the sliced onions. Stir.  Add sea salt and black pepper. Sauté for about 3-4 minutes. (set to the side)

2. In a separate skillet,  add 2 tbsp. butter. When the butter is melted, add flour and stir. Lower heat to medium and continue stirring. The mixture should turn a golden color. (about 3 minutes)

3. Add beef broth and stir well so the flour mixture melds into the broth.

4. Add the white wine and continue to stir well. Add cooked onions. Allow the sauce to thicken. (about 10 minutes) Stir frequently so it doesn’t stick to the bottom.

5. Add sliced pieces of meatloaf to pan and coat all pieces with the gravy.

Serve hot. *If you want more gravy, double the gravy recipe.

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Ingredients:

2 tbsp. vegetable oil

2 large eggs whites (beaten)

2 tsp.  minced ginger

1 garlic clove (minced)

3 cups chopped cabbage’

1 cup shredded carrots

5 shiitake mushrooms (sliced)

2 tbsp. low sodium soy sauce

3 tbsp. hoisin sauce

1 tsp. sesame oil

3 cups cooked, shredded chicken

1/4 cup scallions (sliced)

Directions:

1. Heat 1 tbsp. vegetable oil in a large skillet over high heat.  Scramble the eggs. When done set to the side.
2. Heat 1 tbsp. vegetable oil in the skillet  Add ginger and garlic and cook for 1 minute.
3. Add cabbage, carrots and mushrooms. Cook for about 5 minutes. (add a drop more oil if needed)
4. Stir in the soy sauce, hoisin sauce, and sesame oil.
5. Add the cooked chicken an eggs to the skillet. Mix and cook for an additional 3 minutes.
*Serve in warm tortillas.

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Chicken Caesar Wrap

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Ingredients:
2 grilled chicken breasts (salt and pepper before cooking) sliced after cooking
4 hard boiled eggs (sliced)
1 cup raw carrots (shredded)
2 cups iceberg lettuce (shredded)
4 tsp. romano grated cheese
1/4 cup caesar dressing
4 wraps
Directions:
1. In a bowl, mix romano cheese and caesar dressing together.
2. Open a wrap, flat on a dish. Spread a tbs. of dressing on wrap.
3. Layer some chicken, lettuce, hard boiled egg and shredded carrots on top.
4. Roll wrap and fold in edges. Cut wrap in half.
Makes 4 wrap. (8 halves)

Shrimp and Sweet Red Peppers

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Ingredients:

1 lb. uncooked medium shrimp (tail removed)

1 jar (24 oz.) B &G Sweet Red Peppers (sliced)

1 cup leeks (chopped)

1 tbsp. olive oil

sea salt and black pepper

Directions:

  1. Boil shrimp for 5 minutes. (until pink) Drain well.
  2. In a large skillet, put olive oil. Cook leeks for about 3 minutes.
  3. Add peppers to skillet. Stir together. Cook for 2 minutes.
  4. Add boiled shrimp.
  5. Raise heat and keep stirring for about 4 minutes.
  6. Sprinkle with a pinch of sea salt and black pepper.

*Serve hot. It’s also delicious cold.

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Ingredients:

1 (10 oz.) bag of cheese tortellini

2 apples (cut into slices)

1 1/2 cups sliced strawberries

2 cups lettuce (shredded)

1/4 cup scallions (chopped) *optional

1/2 cup toasted pine nuts

Directions:

1. Boil tortellini to desired taste. (let cool)

2. On a platter, place lettuce. Put all other ingredients on top. (View photo.)

3. Drizzle your favorite vinaigrette dressing on top and serve.

Artichoke Salad

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Ingredients:

2 cans artichoke hearts (drained) cut in half

1 can of hearts of palm (drained) cut in half

1 small red onion (sliced)

1 cup cherry tomatoes

1 cup fresh snap peas

1/2 cup of small pitted black olives (drained) (optional)

2 tbs. olive oil

2 tbs. red wine vinegar

1/4 tsp. sea salt

1/4 tsp. black pepper

Directions:

1. In a large bowl, mix all ingredients. Mix well. Refrigerate for an hour and serve.

It’s simple and delicious. Some people like black olives in it and some don’t. It all depends on your taste.

Vegetable Focaccia

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Ingreients:
1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Directions:
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.