Nekmor's profile page
Recipes
Vegetarian Shephards Pie
By nekmor
1.Preheat oven to 350 degrees F (175 degrees C)
- 1.Preheat oven to 350 degrees F (175 degrees C).
- 2.In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
- 3.Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
- 4.Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
- 5.Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
- 6.Bake in preheated oven until lightly browned on top, about 30 minutes.
Cabbage Soup
By nekmor
Healthy, Healing entree or appetizer
- 1 1/2 tablespoons olive oil
- 1/2 onion, chopped
- 6 cloves garlic, chopped
- 2 quarts chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon red pepper flakes
- 2 teaspoons onion powder
- 2 teaspoons italian seasoning
- 1 can (14.5 ounces) fire roasted tomatoes (include juice)
- 1/2 head cabbage, cored and coarsely chopped
- 2-3 carrots sliced thick
- (Turkey Bacon or lean ham chunks can be added for additional flavor. More red pepper is good too!)
Caramelized Turnips
By nekmor
Directions Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer ...
- 3 cups diced peeled turnips
- 1/4 cup water
- 1 cube chicken bouillon
- 1 tablespoon butter, or more as needed
- 2 tablespoons white sugar
Escarole Salad
By nekmor
Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil
- 1 tablespoon honey
- 1 tablespoon whole-grain mustard
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 large head escarole, washed and hand torn
Chicken Salad
By nekmor
Sweet, crunchy and fresh
- 4 cups chopped cooked chicken
- 3 celery ribs, diced (about 1 1/2 cups)
- 1 cup sweetened dried cranberries (or cherries or golden raisens)
- 1/2 cup chopped pecans, toasted
- 1 1/2 cups mayonnaise
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: chopped toasted pecans
Warm coleslaw with honey dressing
By nekmor
In a large nonstick saute pan, heat 2 teaspoons of the olive oil over medium-high heat until hot but not smoking
- 6 teaspoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon dry mustard
- 1 large carrot, peeled and cut into julienne
- 1/2 head napa cabbage, cored and thinly sliced crosswise (about 5 cups)
- 3 tablespoons cider vinegar
- 1 tablespoon dark honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon caraway seed
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
Szechuan Chicken w/ Oyster Sauce
By nekmor
Step 1: In a bowl or shaker bag toss chicken strips with cornstarch
- 2 lbs boneless skinless chicken breasts (cut into strips)
- 1/2 cup corn starch
- oil (for deep frying)
- Sauce-
- 2 tablespoons oil
- 3 tablespoons oyster sauce
- 6 tablespoons low sodium soy sauce
- 1/2 cup low sodium chicken broth
- 6 red dried chili peppers (or more depending on how spicy you want the sauce)
- 1 tablespoon sherry
- 2 garlic cloves (minced)
- 1/4 teaspoon fresh ginger (minced)
- 3 green onions (chopped)
- 1/4 cup dry roasted peanuts
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Derrick's Hot Rib Rub
By nekmor
Mix all ingredients together
- 1 cup hot chili powder
- 1/4 cup garlic salt
- 2 tablespoons cayenne
- 2 tablespoons fresh ground pepper
Turkey or Low Fat Ground Beef Chile
By nekmor
1.Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown
- 1 1/2 pounds ground turkey
- 1 green bell pepper, chopped
- 1 (19 ounce) can black beans, with liquid
- 1 (28 ounce) can diced tomatoes, with liquid
- 1 (15.25 ounce) can whole kernel corn, with liquid
- 1 pinch ground cumin, or to taste
- 1 pinch chili powder, or to taste
- 1 pinch red pepper flakes, or to taste
- 1 pinch ground cinnamon, or to taste
- Any veggies you happen to have left over!
Deviled Eggs- No relish
By nekmor
1 Slice the eggs in half lengthwise; remove the yolks, and set whites aside
- 12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
- 1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)
- 2 tablespoons milk (or 2 tablespoons half-and-half cream)
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
- 1/2 teaspoon ground mustard powder
- 1/8-1/4 teaspoon dried dill weed (or to taste)
- 1/4 teaspoon salt (or to taste, I use seasoned salt)
- 1/4 teaspoon paprika (a little more for dusting the eggs)
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon garlic powder