Sunday, November 6, 2016

Cranberry Stuffed Acorn Squash

Serving size - 2
Ingredients :
1  med. sized acorn squash, halved and seeded
3/4 c. dry cranberries
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 c. pecans, chopped
3 tsp.stick  butter diced
Olive oil
Pre-heat  the oven to 350 degrees. Cut the  Acorn squash  in half and scoop out the seeds and cut a little off ( don`t go all the way through) the pointed ends so the squash will sit  flat when stuffed. Drizzle olive oil on a baking sheet and place the 2 squash halves open  side down. Place in the hot  oven for  30 min.
In a small bowl add the  brown sugar, cinnamon, nutmeg, pecans, and  cranberries and mix together.   When the squash are done roasting, leave the oven  turned on and remove the squash and place them  in a 8 x 8 baking  dish open side up, then fill them with the  cranberry and pecan mixture and top  with the butter dices. Place back in the hot oven for about 10 minutes, remove and serve.

Sunday, September 11, 2016

Butternut Squash Chili

Recipe makes 2 quarts and freezes well!

1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 28-ounce can crushed tomatoes
1 16-ounce can cannellini beans, drained
1 tablespoon garlic, minced
3 tablespoons  chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 cups  butternut squash, peeled and diced

Heat the oil in a large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion and cook until tender.
Pour the water into the pot. Mix in tomatoes, white beans, squash, and garlic. Season with chili powder, paprika, oregano,  cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Monday, September 5, 2016

Traditional Falafel Balls

Falafel`s are  a healthy Middle Eastern favorite made from chickpeas

1 can chickpeas rinsed and drained
1 cups all-purpose flour
3  tablespoons of finely chopped parsley leaves
1 finely chopped onions
1 tablespoons of minced ginger
1 tablespoons of minced garlic
1 teaspoon of cumin powder
½ tablespoon of red chili powder
2 tablespoons of tahini paste
1 tablespoon of black pepper powder
1 tablespoon of lemon juice
Light Olive oil
Salt to taste


- Open the can of Chickpeas rinse and drain them  and mash them well. Set the mashed chickpeas aside in a bowl.
 -In another bowl, add the finely chopped parsley leaves, finely chopped onions, minced garlic, minced ginger, tahini paste, and lemon juice. Mix ingredients well.
- Next, add the mashed chickpeas and the flour to the mixture and combine them well.
- Add the cumin powder, red chili powder, and salt to the mix. Make sure the spices are incorporated thoroughly.
 -Now that your mixture is ready, you can start making falafel balls. Make balls approximately 2-inches in diameter.
 -Heat the  light olive oil in a pan or use  deep fryer so you can fry them. Once they turn golden brown, remove the balls from the pan and pale  on a paper towel.

-Serve hot, I put  3 Falafel balls in a pita bread, a couple of  pickle slices, diced  tomatoes and a dollop of plain  Greek yogurt.

Thursday, September 1, 2016

Simple Grilled Zucchini with Balsamic Glaze

So easy and so delicious.

2 med. Zucchini`s sliced into 3/4 inch slices
Olive Oil
Balsamic Glaze
1 teaspoon  Black  Sesame Seeds
Preheat Gas Grill, slice the Zucchini`s and brush with olive oil, place on the grill till  you get nice grill marks and flip with tongues and grill the other side the same way. Place on a platter, sprinkle with sesame seeds and drizzle with the balsamic glaze and serve.

This the Brand I use.

*notes  You  can find the Balsamic  glaze at your local grocery. The flavor is very sweet and  it is very thick. I don`t recommend Balsamic  vinegar, it is thin and has  strong flavor.

Thursday, October 15, 2015

Herbed Sugar Snap Peas

1/2 pound  fresh sugar snap peas  trimmed
1/2 cup water
1/4 teaspoon kosher salt
1 tablespoon butter
1 tablespoon dried basil
1/2 teaspoon garlic powder
Place  trimmed sugar snap peas in medium steam pan, add the water and bring to a boil. Then reduce the  heat to med.- low and cover. Steam  4 to 6 minutes or until sugar snap peas are tender-crisp. Drain. Melt butter in  a small  skillet and add basil and onion powder and salt, mix well. Add sugar snap peas; toss to coat well. Serve immediately.

Friday, July 24, 2015

Steakhouse Kebabs

1 med. yellow onion
8  baby Yukon Gold potatoes
14-16 ounce rib eye steak
8 button mushrooms
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
3 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1½ teaspoons salt
½ teaspoon fresh ground black pepper
4  skewers
Instructions :
Cut the steak into 16 equal pieces if using a thin cut and 8 equal pieces if using a thick cut. Season with ½ teaspoon salt and ½ teaspoon pepper. Place the steak and mushrooms in a large bowl. Add the olive oil, vinegar, rosemary, and garlic, and stir until the steak and mushrooms are well coated. Cover with plastic wrap and refrigerate at least 30 minutes to 2 hours.
Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside. Then  cut the onion into 4 pieces.
Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add a onion chunk then another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining skewers and ingredients.
Heat a grill to medium-high and lightly oil the grate. Add the kababs and grill about 5-6 minutes on both sides, flipping every 3 minutes.

Friday, October 24, 2014

Radish & Mandarin Orange Salad with Tunisian Inspired Vinaigrette

1  1/2 - cup finely chopped radishes ( 1 bunch)
1 - 11 oz. can of drained mandarin oranges
1/2 - cup dry parsley
1 - tsp. lemon juice
2 - tsp.  olive oil
1 - pinch pepper
2 -  pinches  salt
1/4 - tsp. cumin                                                                                                                                                      1/4 - tsp. paprika

Place the finely  chopped radishes, parsley and the drained mandarin  oranges in  a med. sized bowl.
In a glass measuring cup add the  lemon juice, olive oil, salt and pepper, cumin and paprika and whisk together and pour over the salad and toss, add more olive  oil and salt if needed. Serve at  room temperature.

makes  4 servings