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Recipes
Roasted Root Vegetables
By shammy
Preheat an oven to 400 degrees F (200 degrees C)
- 1 cup diced, raw beet
- 4 carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- 4 cloves garlic, minced
- 1/4 cup canned garbanzo beans (chickpeas), drained
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- salt and pepper to taste
- 1/3 cup dry white wine
- 1 cup torn beet greens
Spinach and Feta Saute
By shammy
In a large skillet, heat oil over medium heat
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 1 bunch fresh spinach
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 oz fat free feta cheese crumbles
Sirloin Tip Roast - Herb Rubbed
By shammy
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, ...
- 1 1/4 tablespoons paprika
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 (3 pound) sirloin tip roast
Broiled Zucchini
By shammy
Wash, dry and halve lengthwise the zucchini and arrange in a single layer on a greased broiler pan or hinged grill
- 4 small zucchini
- olive oil
- 1/2 tsp lemon pepper seasoning
- garlic salt
- 2 tablespoons parmesan cheese
Japanese Style Green Beans
By shammy
Warm a large skillet or wok over medium heat
- 3/4 tbsp canola oil
- 1 tsp sesame oil
- 1 lb fresh green beans, stems removed
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- minced garlic, to taste
Baked Barley Pilaf with Kale
By shammy
Preheat oven to 350 degrees
- 1 tbsp sesame oil
- 1 large purple onion, finely chopped
- 1 cup pearled barley, rinsed
- 1/4 cup tomato paste
- 1 tsp chili powder (opt)
- salt and pepper to taste
- 12 cups kale
- 4 cups water
Bulgar Pilaf
By shammy
Brown onion and celery in oil
- 2 tbsp oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 cup bulgar
- 2 cup chicken stock
Cabbage Patch Soup
By shammy
Brown meat, onions and garlic together
- 1 lb ground beef
- 2-3 cups beef broth
- 1/2 medium onion, diced
- 15 oz can kidney beans
- 1/4 tsp chili powder
- 2 cloves garlic, minced
- 15 oz tomato sauce
- 3-4 carrots, diced
- 1/2 medium head cabbage
- 28 oz canned diced tomatoes
- 1 bay leaf
Carrots - Asian Style
By shammy
Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger r...
- 1 1/2 teaspoons toasted sesame oil
- 4 carrots, peeled and sliced
- 1 tablespoon light soy sauce
- 1 teaspoon hoisin sauce
- 2 tablespoons orange juice (or pineapple juice or just water)
- 1/2 teaspoon grated gingerroot
- 1 1/2 tablespoons honey
- 1 tablespoon sesame seed (toasting is optional)
- 1/8 teaspoon pepper (to taste)
- salt, if needed, to taste
Strawberries Flambeed with Hot Ice Cream
By shammy
Stir together the vanilla ice cream and hot pepper sauce in a medium bowl
- 2 scoops vanilla ice cream, softened
- 1 teaspoon hot pepper sauce
- 2 tablespoons unsalted butter
- 1/4 cup white sugar
- 2 cups sliced fresh strawberries
- 2 fluid ounces vodka