Friday, July 24, 2015
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
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
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
Monday, September 1, 2014
2 - large Heirloom tomatoes
1 - 8 oz. ball mozzarella
1/3 - red onion thinly sliced
6 - asparagus stalks
Slice each tomato in 4 even slices, slice the mozzarella into 4 even slices, trim off about 4 inches of the tough end of the asparagus and discard, take the remaining asparagus and cut into 4 inch pieces. Thinly slice the red onion and set all aside.
In a small skillet drizzle about 2 teaspoons of olive oil in it and heat to med high and add the red onions and the asparagus and saute till tender and remove from heat.
To make 2 tomato stacks, use 2 plates. Start with a tomato slice, add a mozzarella slice the 3 basil leaves, add another tomato, then add 5-6 pieces of asparagus side by side, add a tomato, mozzarella, basil leaves and red onion, top with a tomato, then drizzle about a teaspoon of olive oil over the stack , sprinkle with salt and Italian seasoning and serve.
Thursday, August 28, 2014
A delicious and Healthy version of bark candy!
|Recipe from Tropical Traditions http://www.tropicaltraditions.com|
Preparation Time: 10 minutes
Preparation Time: 10 minutes
- 1 cup coconut cream concentrate (coconut butter), softened
- 2 tablespoons raw honey
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 pinches sea salt
- 1/3 cup walnuts or pecans
- 1/3 cup mini-soy-free chocolate chips
Mix all ingredients together until smooth. It helps to have everything room temperature.
Line an 8x8 pan with parchment paper and press dough into pan.
Tip: if you want to cut into bars do it now before you stick these in the freezer. Freeze for about 30 minutes. Then you can break this into serving sized pieces. Store in refrigerator. Enjoy!
To purchase follow the link below
Gold Label Virgin Coconut Oil
Tuesday, August 26, 2014
2- med. size eggplant sliced.
2 - cups basic spaghetti sauce or store bought is fine,( I like Paul Newman`s Tomato and Basil)
3/4 - cup freshly grated Parmigiano-reggiano
I used my Cuisinart Griddler to grill my eggplant, Its healthier than frying.
|This variety "Sicilian" is slightly smaller with a wider base and purple skin streaked with white. It is sometimes referred to as "Zebra" eggplant.|
While the grill is getting hot place a paper towel on a plate and lay the eggplant slices on it and sprinkle lightly with salt, this pulls out the excess water. Let sit for a few minutes. Then place on the hot grill, when the eggplant starts to get char marks flip over for 3 minutes. and remove from the heat.
Preheat the oven to 350 degrees.
In a glass baking dish, spread a layer of sauce over the bottom and place the grilled eggplant in in a layer placed like the eggplant on the grill pic. and sprinkle on 1/3 of the cheese. Repeat this process again till the remaining ingredients are used with cheese on the top. Cover with a lid and bake for 30 min. or until bubbly. Serve with a warm crusty bread.
|This is a recipe from the Piemonte Northen Italy area.|
4- ripe peaches, sliced in half and pitted
1/2 - cup Amaretti cookie crumbles
1 - tablespoon cocoa powder
1/3 up peach pulp from the peaches
1- teaspoon sugar
|Beautiful California Peaches|
|I used my Cuisinart Griddler to grill my peaches, but a gas grill or charcoal grill will work fine also!|
Cut the peaches in half and remove the pit, take out 1/3 cup of pulp from the peaches and smash with a fork in a med. sized bowl.
Then add the Ameretti cookie crumbles* notes below ,cocoa, sugar and mix till moist,enough to form 4 balls, then set aside.
Get your grill hot and then place the peaches cut side down for about 5 min. Then using tongs turn the peaches over and add the filling to each peach and grill for about 5 min. longer. Remove from heat and place on a serving plate and serve warm.
Ameretti cookies can be found in most International markets
Sunday, August 3, 2014
2 - cans 28 ounce San Marzano whole tomatoes
2 - tablespoons olive oil
1- med. yellow onion diced
2- tablespoons minced garlic
1/2 - teaspoon red pepper flakes
1/3- cup dry basil flakes
1/4 - cup dried parsley flakes
4- cups vegetable broth
1- teaspoon sugar
salt and pepper to taste
In a large stock pot heat the olive oil over med. heat. add the diced onion and cook till tender, about 2-3 min. Stir in the garlic and red pepper flakes. cook for 2- 3 min. longer. Add the canned tomatoes with the juice, the dry basil, the dry parsley and the vegetable broth. Stir in the sugar and cook for about 30 min. over med. heat.
Using a immersion blender, puree the soup in the stockpot or transfer to a food processor to blend. The soup should be smooth with a few tomato chunks. Season with salt and pepper to taste. Place is serving bowls while soup is hot and sprinkle each with Parmesan cheese and serve. 6 servings.
*notes. be careful when transferring the the soup to a blender or food processor. You might want to let soup cool down to room temperature to blend.
This soup freezes very well. Let the soup get completely cool and transfer to a freezer container.