3 tbs. Vegetable Oil
1 1/2 lbs. boneless beef top sirloin steak, thinly sliced
3 cups thinly sliced green, red, and orange bell peppers (your choice)
1 1/2 cups thinly sliced yellow onion
1 can (14.5 oz) diced tomatoes (drained)
1/2 cup Stir Fry Sauce-Marinade (La Choy Brand is good)
1/4 cup water
2 tbs. lite soy sauce
- Heat 1 1/2 tablespoon of oil in a large skillet over medium-high heat.
- Add steak and cook and stir until browned. After browned, remove from skillet. Keep warm.
- Use 1 1/2 tablespoon of oil. Add bell peppers and onion to skillet. Cook and stir for about 5 minutes. (If you need a drop more of oil add it.)
- Stir in drained tomatoes, stir fry sauce, water, soy sauce and meat.
- Reduce heat to a low simmer for about 5 minutes. (You want sauce to thicken.)
8 thin pork chops
2 cups carrots (sliced thin)
1/2 cup leeks (chopped)
2 cups oyster mushrooms (chopped) *you can use other mushroom
1 cup heirloom tomatoes sliced
sea salt and black pepper
1. In a large skillet, put 2 tbsp. of olive oil and cook pork chops on both sides. Sprinkle with sea salt and black pepper. Cook approximately 10 minutes in total. Pork chops should be white in the center when sliced. Remove pork chops and set to the side.
2. In the same skillet add 1 tbsp. of olive oil. Add leeks, carrots and mushrooms. Stir. Add another tbsp. of olive oil while cooking. Add a pinch of sea salt and black pepper. When carrots are tender, add tomatoes. Stir.
3. Add pork chops back to the same pan. Heat for another minute and serve.
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4 boneless pork chops.
1 cup of fresh leeks (chopped)
1 cup feta cheese
Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.
1 1/4 lbs. lean ground beef
3 garlic cloves (minced)
1/4 cup onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dry oregano
1 egg (beaten)
1/2 cup dry breadcrumbs
1 cup fresh ricotta
provolone cheese (thinly sliced)
tomato sauce (about 2 cups, heated)
6 fresh basil leaves
1. Mix all the ingredients (except ricotta,basil, provolone cheese, olive oil and tomato sauce) and shape into meatballs.
2. In a large skillet, put 3 tbs. olive oil.
3 Cook the meatballs for 5-6 minutes or until cooked through and browned on the outside. Remove.
4. In a large serving bowl, cover the bottom with warmed tomato sauce. In the center put a large dollop of ricotta cheese. Place meatballs around ricotta. Pour warmed tomato sauce over meatballs. Decorate with slices of provolone cheese and basil. (see photo) Sprinkle a little sea salt and black pepper on ricotta.
10 pork cutlets (cut in strips)
1 medium red onion (sliced)
2 cloves garlic (chopped)
2 cups fresh snap peas
1 cup carrots (shredded, small pieces)
1 cup mushrooms (rinsed and dried) * cut in half if large
1 cup string beans (rinsed and cut in half)
2 tbs. fresh ginger (shredded)
5 tbs. sesame oil plus extra
3 tbs. soy sauce (low sodium)
1 tbs. fresh basil (chopped)
1. Using 2 tbs. of sesame oil, cook pork strips (about 5 minutes) in a large skillet. Remove and put to the side.
2. In same skillet put 3 tbs. of sesame oil. Heat up for a minute and add garlic, red onions, carrots, mushrooms, string beans and snow peas. Stir frequently. Add 2 tbs. of soy sauce and stir. (If you need a little more sesame oil, add a little.)
3. When vegetables are tender, add cooked pork, basil and ginger. Drizzle a drop of sesame oil and 1 tbs. of soy sauce. Cook on a high heat for 3 minutes and continue to stir.
8 slices of veal cutlets
2 cups of mushrooms (sliced)
1 cup cherry tomatoes (sliced)
1/2 cup sundried tomatoes (chopped)
5 pieces of basil (ripped into pieces)
2 cloves of garlic (sliced)
3 tbsp. butter
1. In a large skillet put butter. Once melted, add veal cutlets. Season with a pinch of sea salt on each piece. Cook on both sides for about 3-4 minutes each. Remove and set to the side.
2. In the same skillet, add olive oil and garlic. Brown for a minute. Add mushrooms, tomatoes and sundried tomatoes. Cook for abut 10 minutes. Sprinkle with sea salt.
3. When tomatoes are tender, return cutlets to the pan. Raise the heat high for 3 minutes.
Serve on a platter with basil on top.
2 T-Bone Steaks
1 12 oz. can of chick peas (drained and rinsed)
2 carrots (diced)
2 celery stalks (diced)
1 small red onion (chopped)
1 red pepper (seeds removed and diced)
1/4 cup sundried tomatoes (chopped or left whole)
sea salt and pepper
1. In a skillet, add three tablespoons of olive oil. Add chick peas, carrots, celery, red onion, and red pepper. Sprinkle with a pinch of sea salt and pepper. Stir and cook for 4 minutes. After 4 minutes, add sundried tomatoes and stir. Turn off heat and set to the side.
2. On a grill/barbecue, cook your steak as you desire it.
3. When steak is done, pour chick pea mixture on top.
Serve hot. Serves 2 people.
2 lbs. sirloin steak
4 lobster tails
1 1/2 lb. broccoli rabe
1/2 lb. shrimp (peeled and boiled)
2 cloves of garlic (chopped)
1/2 cup butter
1. Cut off tough stems of broccoli rabe. Boil broccoli rabe in boiling water for 5 minutes. Drain well. In a large skillet, put 2-3 tbs. of olive oil and garlic. Brown garlic and add broccoli rabe. Sprinkle with sea salt and black pepper. Cook until tender and set to the side. Keep warm.
2. In a large skillet, place sirloin steak. Season according to your taste. Cook to your desired taste.
3. Lobster tails should be cracked (cut open). Baste with a little melted butter. Broil in oven for about 8-10 minutes. Baste with butter occasionally. Keep an eye on them in the broiler. You don’t want them to burn.
4. On a large platter place steak with broccoli rabe. Serve with cold boiled shrimp with cocktail sauce and lobster tails with melted butter.
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2 lbs. potatoes (your choice)
1 lb. ground beef
1 can peas (drained)
1 red pepper (seeds removed, then diced)
1 small onion (chopped)
1 cup heavy cream
1/2 stick butter or margarine
salt and pepper
1. Wash and peel potatoes. Cut potatoes into cubes and put in boiling water for about 25 minutes, until potatoes are soft. Drain potatoes well. In a bowl add potatoes, cream, butter and a little salt and pepper. With a mixer, mix until creamy and set to the side.
2. In a skillet, put 2 tbs. of olive oil. Add onions and red peppers. Cook for about 3 minutes and add ground beef and a pinch of salt and pepper. Brown beef until cooked for about 10 minutes. Add peas and drizzle some olive oil on top. Stir thoroughly.
3. In a baking pan, drizzle a little olive oil at the bottom of the pan. First, put a layer of creamy potatoes. Next, pour the meat mixture on top. Finally, cover with another layer of creamy potatoes. Drizzle a little olive oil on top. Sprinkle salt, pepper and paprika (optional) on top.
4. Put baking pan in a 400 degree oven for 30 minutes. Potatoes should be a little browned on top.
Serve warm. (Serves 4- 6 people)
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