April 11th, 2008 by alice
Tags: Cheese, Cranberries, crumbled, Greens, Over, Walnuts
INGREDIENTS
- 1tablespoonolive oil
- 1tablespoonbalsamic vinegar
- 1/2teaspoonDijon mustard
- 1garlic clove, minced
- 1/4teaspoonsoy sauce
- salt & freshly ground black pepper (optional)
- 3cups packed mixedmesclunor spring greens
- 1/4cupdried cranberries
- 1/4cupwalnut halves(raw or roasted)
- 1/2cup crumbledfarmer cheese
DIRECTIONS
- Combine oil, vinegar, mustard, garlic, and soy sauce.Mix well.
- Season to taste with salt and pepper.
- Toss greens with dressing, cranberries, and walnuts.
- Arrange on serving plates; top with cheese.
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April 11th, 2008 by alice
Tags: Cheese, Goat, omeletvocado, Sprouts
INGREDIENTS
- 6eggs
- 1/2cupheavy whipping cream
- 1avocado(ripe, peeled and sliced into strips)
- 1/2cupalfalfa sprouts(fresh)
- 3ouncesgoat cheese(thinly siced or crumbled, Pampered Goat brand)
- 4tablespoonsbutteror margarine
- salt and pepper
DIRECTIONS
- In a mixing bowl, whisk eggs and cream.Add salt and pepper to taste.
- Heat 4 tablespoons of butter in a large skillet over medium heat.Pour in the egg mixture.
- When the egg mixture is half way through cooking, spread the goat cheese on one half of the omelet, and spread the slice avocado on top of the goat cheese, and on top of the goat cheese, spread the alfalfa sprouts.
- Flip the ungarnished half of the omelet over the half with the ingredients, and continue cooking to your liking.
- Cut the omelet in half and serve.
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April 11th, 2008 by alice
Tags: Everything, Rub, Spice
INGREDIENTS
- 1/3cupcoarse salt
- 1/4cup packedlight-brown sugar
- 1/4cuppaprika
- 2tablespoonsground black pepper
- 2tablespoonsdried oregano
- 2tablespoonsdried thyme leaves
- 1tablespooncayenne pepper (optional)
DIRECTIONS
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.Store in an airtight container, away from heat and light, up to 6 months.
- For each pound of meat, poultry, or seafood: First coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons of spice rub.
- You can either grill foods immediately or let them sit and develop for more flavor.
- If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder.(The larger the cut, the more it will benefit from a long coating time).Cover and refrigerate.Bring to room temperature before grilling.
- Fish and shrimp are best grilled within an hour of rubbing.
- Rubs are great for roasting and broiling!
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April 11th, 2008 by alice
Tags: Chili, Chocolate, Veggie
INGREDIENTS
- 2 (28 ounce)cansred kidney beans(really, really sorry, Ed. We like beans a lot)
- 8ouncesfirm tofu
- 2tablespoonsolive oil
- 1mediumsweet onion, diced(vidalia, oso, etc.)
- 1bell pepper, diced(any color)
- 2stalkscelery, diced
- 1carrot, diced
- 2jalapeno peppers, chopped(remove the seeds and membrane from one pepper, use other types of hot peppers if you dare!)
- 2 (28 ounce)canscrushed tomatoes
- 1 (6 ounce)cantomato paste
- 4-8garlic cloves, smashed
- salt and pepper
- 1/8cuporange juice
- 1/8cuplime juice
- 1/8cuplemon juice
- 1-2ouncedark chocolate(70% dark preferred)
-
eds killer chocolate chili seasoning mix
- 1/2teaspoonsalt
- 1teaspoonblack pepper
- 1teaspooncayenne pepper
- 1teaspooncumin
- 1teaspoonthyme
- 1teaspoonbasil
- 2teaspoonsoregano
- 1teaspoonHungarian paprika
- 2teaspoonsMexican chili powder
- 2teaspoonsgarlic powder
- 1teaspoononion powder
- 2teaspoonsdried parsley
- 1teaspoondried cilantro
- 1/2cupbrown sugar
- 1/2cupcocoa powder
DIRECTIONS
- Assemble the spice mix into an airtight container ahead of time.
- Inside a big, deep pot (about 7 qt), on low heat, slightly brown the tofu.
- Season lightly with salt and pepper.
- SAUTEE/FRY the veggies for a few minutes with the tofu.
- Season the veggies lightly with salt and pepper.
- Make a little space on the bottom of the pan.
- Add the tomato paste
- Cook the paste for a minute, then mix everything in the pot together.
- Add the crushed tomatoes and beans.
- Season with a little salt.
- Stir in the KILLER COCOA CHILI SPICE MIX.
- Keep stirring, keep a very slow boil or a simmer.
- Add Lemon juice, Lime juice, Orange juice.
- Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
- Set the heat to LOW.
- Partially cover and simmer for about 5-10 minutes.
- TURN OFF THE HEAT.
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April 11th, 2008 by alice
Tags: Lasagna, Mexican, Noodle
INGREDIENTS
- 1 whole freshpoblano peppers, coarsely chopped
- 1 whole freshred bell pepper, coarsely chopped
- 1/4white onion
- 1 (15 ounce)canpinto beans
- 1/3cupfresh cilantro, chopped
- 8ounces shreddedmonterey jack pepper cheese
- 1 (1 1/4 ounce)packagetaco seasoning mix
- 12cooked lasagna noodles
- 4ounces shreddedcheddar cheese(taco or Mexican style)
- 1/2cuptaco sauce
- 1lbground beefor ground turkey
- 1/4cupgreen onions
- 1/4cup dicedblack olives
DIRECTIONS
- Layer bottom of baking dish with 4 cooked lasagna noodles so each noodle is overlapping a little. Pour on a little taco sauce just to wet.
- Mix pinto beans, cilantro, pepper jack cheese, poblano and red peppers.
- Cook ground meat with onion and taco seasoning.
- Scoop 1/2 of meat mixture on to first layer of noodles. Sprinkle Mexican mix cheese, then add 4 more noodles on top.
- Add more taco sauce to wet noodles then scoop bean mixture onto noodles.
- Place last 4 noodles and the remaining beef on top sprinkle remaining Mexican mix cheese, green onions and black olives. Add remaining taco sauce if desired. (Your final layer should be meat layer not noodles).
- Cover with foil so cheese doesn’t burn and noodles don’t dry out.
- Bake 30 minutes in preheated 325°F oven.
- Serve with sour cream (optional).
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