Watermelon Lemonade
- 2 Lemons, quartered
- 1 cup fresh mint leaves
- 1/2 cup packed light-brown sugar
- 1/2 medium seedless watermelon, rind removed and flesh cut into chunks
- 1 cup vodka (optional)
Squeeze lemons into a large pitcher. Add squeezed lemons quarters. Add mint and sugar; mash with wooden spoon until mint is bruised and sugar dissolved.
In a blender, puree watermelon in batches until smooth. Pour through a fine mesh sieve into pitcher. Stir to combine. Add vodka is using. Serve over ice. Can be stored, covered, for up to 3 days in fridge.
Hot Salsa
- 2 Medium tomatoes, finely chopped.
- 2 cloves garlic, minced
- 2 jalapeños, finely chopped (save and add seeds to salsa for a bigger punch)
- 1 cup finely chopped onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 tsp ground cumin
Mix all ingredients together in a large dish and serve with tortilla chips. Can be stored in fridge, covered, for up to 3 days.
Beef Shui Mai
Pastry
- 125g Wheat Starch
- 1/2 cup boiling water
- 1/4tsp salt
- 1tsp lard
Filling
- beef (each filling should be just a little bit smaller than a golf ball)
- 1/2 square inch Tangerine peel
- 1/2 tsp minced ginger
- Water chestnuts
- 1 spring onion
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/4 tsp pepper
- 1 tbsp oil
- 1 tbsp corn flour
- 1 tsp wine
- 1/2 cup water
To make the pastry, Sift the wheat starch and salt into a mixing bowl. Pour in the boiling water and stir vigorously. Cover for 1 minute, then add the lard and knead well into a soft dough. Set aside.
When preparing the filling wash and dry the beef, then cut into chunks. Peel and dice the water chestnuts. Soak the tangerine peel in hot water until soft, then mince. Chop the spring onion. Put all the above ingredients with the ginger into a food processor and mince into a puree.
To make the seasoning, place all the seasoning in a bowl and stir until dissolved. Stream into the beef and mix well. Marinate for 30 minutes.
Put the beef puree in a mixing bowl and pound until firm.
Roll the dough into a long thin cylinder.
Divide into 32 equal portions.
Roll each portion into a small thin round and put 1 tablespoon filling on top.
Press the edges of the round together, making a shape like a basket to contain the filling.
Flatten the top with a knife.
Repeat the process until all the filling is used.
Put all the shiu mai into a greased steamer and steam over high heat for 5 minutes.
Pineapple Drop Cookies
- 1 cup shortening
- 1 1/2 cup sugar
- 2 eggs, well beaten
- 1 tsp Lemon juice
- 1 cup crushed pineapple (w/syrup)
- 3 1/2 cup flour
- 1 tsp baking soda
- 1 tsp salt
Cream shortening and sugar. Add in eggs, lemon juice and crushed pineapples. Sift in slowly dry ingredients. and mix well.
Drop by tsp onto well greased cookie sheet.
Bake at 350 for 8-10 mins.
Cherry variation: Add 1/2 maraschino cherry on top before baking.
Apricot Honey Chicken
- 4 Boneless skinless chicken breast halves (5 ounces each)
- 1 tbsp canola oil
- 3 tbsp apricot preserves
- 2 tbsp orange juice
- 4 tsp honey
In a large skillet, cook chicken in oil over medium heat for 7-9 mins on each side or until juices run clear. Combine the preserves, orange juice and honey, pour over chicken. Cook for 2 mins or until heated through.
Fleischkuechle
- 1lb lean ground beef
- 1 small onion chopped
- 1 clove garlic
- salt and pepper to taste
- 1 egg yolk
- Canola oil (for frying)
In a frying pan cook the ground beef, onion, garlic and seasoning.
Roll out the dough (see instructions below) and cut into 5-6 inch circles.
Spread the meat mixture onto one half of each of the circles, brush the egg yolk around the edges and press to seal.
Deep-fry until golden brown for around 5 mins, or bake at 350 for 20 mins or until golden brown, brushing with egg halfway through.
Dough
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3 cups flour
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1 tsp salt
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1/2-1 cup half and half
Mix the flour and salt with the half-and-half to make a soft dough. Let sit.
Shepherd's Pie
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1 lb ground beef
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1 lb mashed potatoes
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2 cups cheese
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2 onions
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2 cans corn
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5 oz strong gravy
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1/2 tsp worchester sauce
Finely chop onions. Add onions to 1 oz butter and cook until soft. Mix in cooked onions, worchester sauce and season to ground beef and season with salt and pepper to taste.
Place meat and onion mixture in a well greased baking dish.
Cover meat with corn and gravy. Cover corn and gravy with mashed potatoes. Cook at 450 for 30 mins.
Top with cheese and return to oven for another 5 minutes or until cheese is bubbly.
Broccoli Romanesco and Parmesan Puree
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3 tbsp Extra Virgin Olive Oil
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2 1/2 lbs broccoli romanesco cut into 3/4th inch pieces
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4 garlic cloves, thinly sliced
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1/2 cup plus 2 additional tbsp water
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Coarse salt
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1/2 cup heavy cream
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1/2 cup whole milk
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1/2 cup and additional 2 tbsp freshly grated parmigiana-reggiano
Heat oil in large skillet over medium heat. Add broccoli romanesco and garlic and cook for 8 mins. Remove from pan. Add water and 1 tbsp salt into skillet. Add in Broccoli mixture again. Return to heat and cook for 10 mins. Drain any excess amount of liquid.
Puree broccoli. Bring milk and cream to simmer in sauce pan. Add to puree in blender and pulse to combine.
Stir in parmigiana-reggiano and season with salt and pepper to taste. Serve immediately.
Cajun Sweet Potato Fries with Yogurt Dipping Sauce
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Sauce: |
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Heat oven to 425°F. Cut each potato crosswise into about 4-inch chunks, then cut lengthwise into 1/2x1/2-inch strips.
To make marinade, in blender, place all ingredients except turkey and Cajun seasoning. Cover and blend until smooth. Using meat injector, fill injector container to 1-ounce line. Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject turkey until marinade is used. (Or pour marinade over turkey in large glass dish.) Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail. Cover and refrigerate at least 8 hours but no longer than 24 hours. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone. Place turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat. Cover and grill 3 to 4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 15 minutes before carving. | |||||||||||||||||||||||
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Hummus
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Place all ingredients in food processor. Blend until creamy.
Black and Blue Berry Smoothie
2 cups blackberries
Place all ingredients into a blender. Blend until smooth and foamy. Serve immediately. Vegtable Lentil Soup
Dice carrots, celery, and onion; cut potatoes into ½–inch pieces; mince garlic. Heat oil in a 5–quart Dutch oven or a large, heavy pot over medium–high heat, then add the carrots, celery, and onion and cook until tender, stirring occasionally. Add garlic and cook, stirring, just until garlic begins to brown. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 cups water; stir with spoon to break up tomatoes. Bring to a boil and then reduce heat to low. Cover and simmer until lentils are tender, about 50 minutes. While soup is simmering, thinly slice escarole. Bring to a boil and then reduce heat to low. Just before serving, stir escarole into soup and cook, stirring occasionally, until escarole wilts. |
Whole Wheat Pasta Salad
- 8 oz whole wheat spirals
- 1/2 cup Walnuts, chopped
- 1/2 cup Feta Cheese, crumbled
- 1/2 cup Red onion
- 1 1/2 cup Baby Spinach
- 2-4 tbsp Newman's Own Lighten Up Cranberry Walnut Dressing
Cook pasta.
Chop walnuts, onion and baby spinach
Toss it all together!
Unstuffed Cabbage
- 1 Large head green cabbage
- 1.5 lb extra lean ground beef
- 3 c cooked barley (or substitute cooked brown rice, or quinoa)
- 3 egg whites
- 1 med onion, chopped fine
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- 3 cans condensed tomato soup
Preheat oven to 350F
Spread 1 can soup evenly on bottom of large (4.5 qt) baking dish.
Chop cabbage.
Spread 1/2 cabbage evenly over soup in dish.
Beat egg whites and seasonings together in large bowl.
Mix ground beef ,barley and onion thoroughly in bowl with egg whites.
Spread meat mixture over cabbage.
Top meat with remaining half of cabbage.
Spread remaining 2 cans of soup over top.
Cover tightly with foil and bake covered for 1 hour, or until cabbage is tender.
Variation: Serve with fat free sour cream or fat free plain yogurt
