Archive for July, 2012


Serves 2

Ingredients:

2 multi-grain muffins (I like the Thomas brand of Lite multigrain muffins)
1/4 cup grated low fat mozzarella cheese
1/4 cup grated fresh Parmesan cheese
1 tablespoon chopped  fresh cinnamon basil
1 medium fresh tomato (cored)
1 fresh sweet banana pepper (core, remove seeds and ribs then chop into medium pieces)
fresh leek (about 2 tablespoon after chopping)
3 fresh garlic cloves (elephant garlic)
2 tablespoons of olive oil

In small blender mix the fresh tomato, leeks, banana pepper, garlic and olive oil.
Mix together the two types of cheeses in a bowl

Spread the blender mix on each split muffin (will be total of 4 pieces)
Spread the cheeses on all pieces and save just enough to finish the top after adding the basil.
Sprinkle cinnamon basil on top
Add remaining cheese on top of basil
Bake on cookie sheet in oven at preheated 325 degree oven for approximately  15 minutess

Peachie Crisp

Serves 6

Ingredients

  • 1/2 cup quick cooking oats
  • 1/2 cup honey-sweetened granola
  • 3 tablespoons all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup butter
  • 5 cups fresh peaches – peeled, pitted and sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine the oats, granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly.
  3. Place peach slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon,  and nutmeg.
  4. Bake in preheated oven for 30 minutes, or until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 295 | Total Fat: 14.3g | Cholesterol: 20mg

New flower found on a vine…..if used in a tea can help diabetes….we only get one or two every year…just left by nature

Photo

 

Reference    http://en.wikipedia.org/wiki/Clitoria

 

Mother Nature left them wild on the vine for us to eat!  So today we harvest.

Photo

Slow-Cooked Beef with Carrots and Cabbage
              8 ounces boneless beef chuck pot roast
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • Nonstick cooking spray
  • 3 medium carrots, cut into 2-inch pieces
  • 2 small garlic cloves, minced
  • 1/3 cup lower-sodium beef broth
  • 2 cups coarsely shredded cabbage

1. Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper, and salt. Sprinkle mixture evenly over meat; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook on all sides until browned.

2. Meanwhile, in a 1 1/2- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.

4. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer cabbage, meat, and carrots to a serving platter.

Serves about 4 people or two extra hungry folks

1 pound New Red Potatoes (leave skin on)
1 5 oz bag of organic mixed wild greens (you can purchase at store)
1 lb of pre-cooked sausage (chicken sausage link)  cut into small pieces about the size of quarter
1/3 cup of cider vinegar
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon pure organic raw honey

Steam potatoes in steamer basket until just done which is about 12-15 minutes

Put cooked potatoes and bag of mixed wild greens together in large bowl and cover

Heat sausage pieces over medium heat  about 5 minutes, then
add to the potatoes and greens in the large bowl

Grab pan you heated sausage in, remove from heat and whisk together the honey, mustard, vinegar and olive oil,
pour this over the potatoes and greens stirring or tossing gently until mixed.

Cover and let sit for 5 minutes, toss again and serve.

How To Clean Silver with Aluminum FoilClean all of your silver at once!
Line your sink with aluminum foil.
add 1/2 c table salt, 1/2 c. baking soda, fill with hot water
dump in all your silver! Let sit for about 30 min. The tarnish all transfers to the foil!

Black-eyed pea salad is very colorful and delicious. Ginger dressing gives a nice tangy flavor. This is great for quick and light lunch.

Recipe serves 4.

Black Eyed Peas SaladIngredients:

  • 1 15 oz can of black-eyed peas (lobhia)
  • 1 medium russet boiled potatoes, peeled and chopped into small cubes
  • 1/4 cup chopped green bell pepper
  • 2 medium seeded and finely chopped tomatoes
  • 1 green chili seeded and chopped (hari mirch)
  • About 1 teaspoon thinly sliced fresh ginger (adrack)
  • 2 tablespoon finely chopped mint (podina)
  • 2 tablespoon finely chopped cilantro (hara dhania)
  • 1 tablespoon oil

Salad Dressing:

  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger juice
  • 3/4 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon roasted ground cumin seed

Method:

  1. Drain the liquid out of the can of black-eyed pea, wash and drain the pea.
  2. Heat the oil on medium high; add black-eyed pea, and potatoes stir-fry for about 2 minutes.
  3. Turn off the heat and let it cool to room temperature.
  4. Mix black-eyed pea with the chopped vegetables and herbs. Note: vegetables should be chopped about double the size of black-eyed pea.
  5. Mix all the salad dressing ingredients together.
  6. Mix the salad and dressing and let the salad sit for about 10 minutes before serving. The salad is nicely marinated.

Roasted Vegetable Mix

Herb-Roasted Mediterranean Vegetables. Photo by ~heidi~

Ingredients:

Servings:6-8

Directions:

Toss vegetables with oil, garlic, rosemary, salt and sugar (add 1/2 tablespoon fresh ground pepper if desired)

Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup)

Bake at 375 degrees F for 20 minutes

 Stir and cover with aluminum foil.

 Bake another 20 minutes or until tender.
Sprinkle with cheese and serve.

1 lb. sausage ( I use lean brand)
1 small onion, chopped sweet Valida onion
1/4  cup chopped green pepper,  and 1/4  cup  chopped yellow banana pepper
2 c. shredded cheddar cheese (Cabot’s is great and you can get 50% fat free)
2 cans flaky biscuits  (Grands is good brand)

Preheat oven to 425 degrees. A bundt pan works best, but any pan will work – – spray with Pam.

Cook sausage – – add onion and green pepper. Simmer, then drain.

Cut biscuits in half (making half-moon shapes – – they fit the pan better).

Put in a layer of biscuits in the pan, then sausage mix, layer of cheese. Layer again, ending with biscuits on top.

Bake until golden brown, 11-15 minutes

Great served for a breakfast brunch with a side of scrambled eggs, fruit and fresh brewed coffee

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