Nekmor's profile page
Recipes
Vegan Mexican Fat Free Fried Cabbage
By nekmor
Chop cabbage into thin strips, set aside
- 1/2 whole cabbage
- 1 whole sweet onion, diced
- 2 whole garlic cloves, minced
- 8 ounces tomato sauce
- 4 ounces green chiles, diced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1/2 tsp oregano or majarom
- 1/4 tsp black pepper
- 1 cup corn, frozen
- 1 cup black beans, cooked
- 1/4 cup baked corn chips
Chicken Oreganata
By nekmor
Sophia Damiani, Mother's Bistro and Bar, Portland, Oregon, Cooking Light MAY 2003
- 1 cup fresh lemon juice (about 5 lemons)
- 2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic
- 1/2 tablespoon dried oregano
- 2 pounds skinless, boneless chicken thighs (about 8)
- Cooking spray
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Creamed Chipped Beef On Toast
By nekmor
Directions In a medium saucepan over low heat, melt butter
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups warm milk
- 1 (8 ounce) jar dried beef
- 1 pinch cayenne pepper
Sliders
By nekmor
Preheat the oven to 250 degrees F
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 pound ground chuck
- 8 (3-inch) buns or rolls, split in half
- 2 to 3 tablespoons mayonnaise
Mediterranean Rub
By nekmor
Mediterranean Rub
- 3 Tbsp crushed dill seed
- 1 Tbsp crushed fennel seed
- 1 tsp oregano
- 1 tsp lemon pepper
- 1 tsp garlic powder
Montana Jones' yumtastic hot dog mustard
By nekmor
age a week on the counter before refrigerating
- 2 Tbsp Ground yellow mustard seed
- 1 tsp Ground brown mustard seed
- Add 1 1/2 Tbsp water, blend to a thick paste and let sit for 10 minutes.
- 1/4 tsp salt
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp turmeric
- 2 Tbsp white wine vinegar
- For thinner mustard add a couple drops more vinegar, let age for a week or so.
Stir-Fried Shrimp with Garlic and Chile Sauce
By nekmor
1. Combine first 6 ingredients in a small bowl, stirring with a whisk
- 1/2 cup fat-free, less-sodium chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon white pepper
- 1 tablespoon canola oil
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons minced garlic
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup (1-inch) slices green onions
- 1/2 teaspoon dark sesame oil
- Cilantro sprigs (optional)
EGG FOO YUNG - Low Carb
By nekmor
Warm the cabbage mixture, or your choice of vegetables and meats in the microwave and set aside
- 3 eggs (or egg white equivalent)
- 1/2 teaspoon soy sauce
- Salt and pepper to taste
- 1 teaspoon butter (I prefer butter flavored EVOO)
- 1/2 serving Spicy Asian Cabbage (in my recipes)
Veggie Burger
By nekmor
Baked shredded veggies coated in cereal makes a great meat substitute
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 2 eggs
- 1/2 cup plain fat free yogurt
- 1 medium onion, minced
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- salt and pepper to taste
- 3 cups soft bread crumbs
- 4 cups corn or whole wheat flake cereal, crumbled
Pesto Ricotta Pizza
By nekmor
directions Preheat oven to 450 degrees F
- 1 large partially baked pizza crust, such as Boboli
- 3/4 cup ricotta cheese
- 1/2 cup Stonewall Kitchen Basil Pesto
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 plum tomatoes, sliced and seeded
- 1/2 cup sliced green, red or yellow bell pepper (or combination of all three)
- 1/4 cup sliced black olives