1 (16 ounce) package tortellini
2 TB Olive Oil
3 Cloves garlic minced
1 TBS Fresh Basil
1 pint plain yogurt (2 cups)
26 ounces of your favorite Spaghetti Sauce
16 ounces spinach, finely chopped
1 cup mozzerella cheese
Saute garlic and Basil in olive oil in large cookie pot. Add yogurt and simmer for a minute. Add spaghetti sauce, spinach, and cheese. Heat through.
Meanwhile heat a large pot of water to boiling. Add tortellini. Boil 3 minutes. Drain water and toss in Florentine Sauce.
Serve with a side of Caesar Salad. Delicious!
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Sunday, April 4, 2010
Wednesday, March 31, 2010
Strawberry Salad
1 package Spring Mix greens
1/4 cup sliced almonds
1/4 cup craisins
1/4 cup red onion, finely chopped
8 oz strawberries, sliced thinkly
Toss all ingredients together and evenly coat with the dressing below.
Strawberry Vinaigrette Dressing:
5 large strawberries
1/8 cup balsamic venegar
1/8 cup raw honey
1 1/4 cup coconut milk
Combine ingredients in a blender and blend until smooth. Chill to thicken.
1/4 cup sliced almonds
1/4 cup craisins
1/4 cup red onion, finely chopped
8 oz strawberries, sliced thinkly
Toss all ingredients together and evenly coat with the dressing below.
Strawberry Vinaigrette Dressing:
5 large strawberries
1/8 cup balsamic venegar
1/8 cup raw honey
1 1/4 cup coconut milk
Combine ingredients in a blender and blend until smooth. Chill to thicken.
Oriental Vegetable Soup
6 cups water
1 large onion, diced
2 rib celery, chopped
1/4 head cabbage, chopped
1/2 head bok choy, chopped
2 cups broccoli florets
1/4 head cauliflower, chopped
2 medium zucchini, diced
1 large potatoe, diced
2 large carrots, cut in match stick
2 cups bean sprouts
8 oz mushrooms, sliced
1/2 lb frozen peas
2 TB beef bouillon
1/2 tsp Spice unter Zip or red chli peppers
Combine everything but peas in large stock pot. Cook until vegetables are tender. Add frozen peas just prior to serving.
1 large onion, diced
2 rib celery, chopped
1/4 head cabbage, chopped
1/2 head bok choy, chopped
2 cups broccoli florets
1/4 head cauliflower, chopped
2 medium zucchini, diced
1 large potatoe, diced
2 large carrots, cut in match stick
2 cups bean sprouts
8 oz mushrooms, sliced
1/2 lb frozen peas
2 TB beef bouillon
1/2 tsp Spice unter Zip or red chli peppers
Combine everything but peas in large stock pot. Cook until vegetables are tender. Add frozen peas just prior to serving.
Vegetable Cocunut Rice
4 Cups Brown rice, steamed
1 cup coconut milk
1 can corn, drained
2 cups carrots diced
1 onion, fiely diced
2 TBS Chicken Bouillon
2 TB pure maple syrup
2 cans black beans, drained and rinsed
Sautee vegetables in cocnut milk and add remaining ingredients. Let simmer until most of liquid absorbs into vegetable and mixture thinkens.
1 cup coconut milk
1 can corn, drained
2 cups carrots diced
1 onion, fiely diced
2 TBS Chicken Bouillon
2 TB pure maple syrup
2 cans black beans, drained and rinsed
Sautee vegetables in cocnut milk and add remaining ingredients. Let simmer until most of liquid absorbs into vegetable and mixture thinkens.
Mango Salsa over Fish Filet
Serve over 1.5 lbs Salmon or Tilapia filet
Sautee fish in skillet or grill with:
4 TB butter
2 TBS lemon juice
1 can black beans
4 tomatoes, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 jalapenos, seeded & finely chopped
1 yellow bell pepper, finely chopped
2 mangos, peeled and chopped
½ cup cilantro
Blend butter and lemon juice and spread evenly over fish filets. Bake uncovered at 350 degrees farenheit for 10 minutes. Meanwhile combine all other ingredients and toss gently. Serve over cooked fish with rice.
Honey Baked Chicken
4 Boneless skinless chicken breasts, cut into thin tenders
½ cup butter
½ cup honey
2 TBS honey mustard
¼ tsp salt
Combine butter, honey, honey mustard, and salt. Spread over chicken in baking dish. Bake covered at 350 degrees farenheit for 1 hour. Baste every 15 minutes.
½ cup butter
½ cup honey
2 TBS honey mustard
¼ tsp salt
Combine butter, honey, honey mustard, and salt. Spread over chicken in baking dish. Bake covered at 350 degrees farenheit for 1 hour. Baste every 15 minutes.
Picante Dijon Chicken
6-8 chicken breasts
1 ½ cups salsa
2 TBS Dijon mustard
1 TBS honey
Bake in covered dish at 375 degrees farenheit for 1 hour. Serve over rice.
1 ½ cups salsa
2 TBS Dijon mustard
1 TBS honey
Bake in covered dish at 375 degrees farenheit for 1 hour. Serve over rice.
Mandarin Lettuce Wraps
2-3 Chicken breasts, diced finely
8 oz mushrooms, chopped
2 Carrots, chopped
½ head cabbage, chopped
2 T vegetable oil
2 garlic cloves
6 water chestnuts
2 T soy sauce
1 TBS teriyaki sauce
1 tsp sesame oil
1-2 Heads of Green leaf or Romain Lettuce
8 oz mushrooms, chopped
2 Carrots, chopped
½ head cabbage, chopped
2 T vegetable oil
2 garlic cloves
6 water chestnuts
2 T soy sauce
1 TBS teriyaki sauce
1 tsp sesame oil
1-2 Heads of Green leaf or Romain Lettuce
Indian Tandoori
Indian Tandoori
2 pounds of beef, chicken or lamb, cubed
2 cups plain yogurt
¼ cup garam flour
½ tsp chili powder
½ tsp tumeric
2-3 fresh green chilis
4 TBS vegetable oil
1 Whole dried red chili
1 tsp cumin seeds
1 tsp curry powder
3 cloves garlic, minced
Salt to taste
2 TBS fresh cilantro
Blend all ingredients. Pour over meat of choice and bake covered at 325 degrees farenheit for 1 hour.
2 pounds of beef, chicken or lamb, cubed
2 cups plain yogurt
¼ cup garam flour
½ tsp chili powder
½ tsp tumeric
2-3 fresh green chilis
4 TBS vegetable oil
1 Whole dried red chili
1 tsp cumin seeds
1 tsp curry powder
3 cloves garlic, minced
Salt to taste
2 TBS fresh cilantro
Blend all ingredients. Pour over meat of choice and bake covered at 325 degrees farenheit for 1 hour.
Coconut Crusted Salmon
4 TBS butter
1 tsp sea salt
½ tsp paprika
½ cup coconut
1 1/3 pounds wild salmon, thawed
Mix butter, salt, paprika, and coconut together. Spread over salmon. Bake at 350 degrees farenheit uncovered for 10 minutes on raised rack until salmon is cooked through and crust is lightly browned.
1 tsp sea salt
½ tsp paprika
½ cup coconut
1 1/3 pounds wild salmon, thawed
Mix butter, salt, paprika, and coconut together. Spread over salmon. Bake at 350 degrees farenheit uncovered for 10 minutes on raised rack until salmon is cooked through and crust is lightly browned.
Mango Chicken
1 large onion, thinly sliced
2 mangos, peeled and sliced
2-3 lb chicken
2 TBS melted coconut oil or butter
1 tsp sea salt
½ tsp ground pepper
¼ tsp paprika
Pinch of nutmeg
Grated lemon rind
1 cup chicken broth
Juice of one lemon
1 can coconut milk
Lay onions on bottom of baking dish. Lay mango slices over onions. Lay chicken over mango. Mix the rest of ingredients together and pour over chicken. Bake covered for 90 minutes at 350 degrees farenheit.
2 mangos, peeled and sliced
2-3 lb chicken
2 TBS melted coconut oil or butter
1 tsp sea salt
½ tsp ground pepper
¼ tsp paprika
Pinch of nutmeg
Grated lemon rind
1 cup chicken broth
Juice of one lemon
1 can coconut milk
Lay onions on bottom of baking dish. Lay mango slices over onions. Lay chicken over mango. Mix the rest of ingredients together and pour over chicken. Bake covered for 90 minutes at 350 degrees farenheit.
Thai Chicken Curry
1 Can whole coconut milk
2 TB red curry paste
3 TBS finely ground peanuts
1 tsp salt
1 TBS coconut sugar or other organic sugar
1 lb chicken cut in thin slices
1 medium potatoe, cut and diced
2 TBS chopped peanuts
8-10 baby pearl onions, peeled, chopped, and boiled
1 jalapeno, seeded and chopped
2 tsp tamarind paste
Sautee coconut milk, curry paste, peanuts and salt for 3 minutes. Add remaining ingredients and simmer for 10 minutes
2 TB red curry paste
3 TBS finely ground peanuts
1 tsp salt
1 TBS coconut sugar or other organic sugar
1 lb chicken cut in thin slices
1 medium potatoe, cut and diced
2 TBS chopped peanuts
8-10 baby pearl onions, peeled, chopped, and boiled
1 jalapeno, seeded and chopped
2 tsp tamarind paste
Sautee coconut milk, curry paste, peanuts and salt for 3 minutes. Add remaining ingredients and simmer for 10 minutes
Spiced Apple Pork & Rice
1- ½ pound pork loin or pork chops
1 Can apple sauce
1 tsp salt
1 tsp ground ginger
½ tsp nutmeg
½ tsp cinnamon
1 TBS lemon juice
Combine all ingredients in baking dish and cover. Bake 1 hour at 375 degrees farenheit or in crock pot for six hours. Serve over 2 cups steamed brown rice.
1 Can apple sauce
1 tsp salt
1 tsp ground ginger
½ tsp nutmeg
½ tsp cinnamon
1 TBS lemon juice
Combine all ingredients in baking dish and cover. Bake 1 hour at 375 degrees farenheit or in crock pot for six hours. Serve over 2 cups steamed brown rice.
Goan Potato Soup
4 TBS olive or sunflower oil
2 tsp black mustard seed
1 large onion, chopped
1 red chili, seeded and chopped
½ tsp ground tumeric
¼ tsp cayenne pepper
2 lbs potatoes, washed & diced
4 fresh curry leaves
3 cups water
Heat mustard seeds in oil until they pop. Stir in onion and chili. Simmer 5 minutes. Add the rest of the ingredients and let simmer on medium-low temperature for 15 minutes or until potatoes are soft.
2 tsp black mustard seed
1 large onion, chopped
1 red chili, seeded and chopped
½ tsp ground tumeric
¼ tsp cayenne pepper
2 lbs potatoes, washed & diced
4 fresh curry leaves
3 cups water
Heat mustard seeds in oil until they pop. Stir in onion and chili. Simmer 5 minutes. Add the rest of the ingredients and let simmer on medium-low temperature for 15 minutes or until potatoes are soft.
Curried Cauliflower Soup
3 cups Whole Milk
1 Large Cauliflower
1 TBS garam masals seasoning
Fresh ground salt & pepper
Simmer all ingredients 20 minutes. Puree and serve.
1 Large Cauliflower
1 TBS garam masals seasoning
Fresh ground salt & pepper
Simmer all ingredients 20 minutes. Puree and serve.
Curried Celery Soup
Curried Celery Soup
2 TBS olive oil
1 onion, chopped
1 leek, sliced
1 ½ lb celery, chopped
1 TBS curry
8 oz unpeeled potatoes, washed, peeled, and diced
3 ¾ cup vegetable or chicken broth
2 TBS fresh basil
Celery seeds and leaves to garnish
Heat oil, onion, leek, and celery for 10 minutes. Add curry and simmer 10 minutes. Add potatoes, vegetable stock, and basil. Simmer 20 minutes. Process in blender if you prefer a smooth soup. Garnish with celery seeds and celery leaves. (2.4 g fiber 1.2 g fat)
2 TBS olive oil
1 onion, chopped
1 leek, sliced
1 ½ lb celery, chopped
1 TBS curry
8 oz unpeeled potatoes, washed, peeled, and diced
3 ¾ cup vegetable or chicken broth
2 TBS fresh basil
Celery seeds and leaves to garnish
Heat oil, onion, leek, and celery for 10 minutes. Add curry and simmer 10 minutes. Add potatoes, vegetable stock, and basil. Simmer 20 minutes. Process in blender if you prefer a smooth soup. Garnish with celery seeds and celery leaves. (2.4 g fiber 1.2 g fat)
Fresh Tomato Basil Soup
1 TBS olive oil
2 tsp butter
1 medium onion, chopped
2 large ripe tomatoes
2 garlic cloves, chopped
3 cups chicken or vegetable broth
½ cup dry white wine
2 TBS sundried tomato puree
2/3 cup plain yogurt or heavy cream
2 TBS fresh basil leaves
Soften onion and garlic in butter and oil. Puree tomatoes, garlic and onion together in blender. Add to broth, wine and sundried tomato puree. Simmer 20 minutes on medium-low temperature. Add yogurt or cream. Heat through and serve topped with fresh basil leaves.
2 tsp butter
1 medium onion, chopped
2 large ripe tomatoes
2 garlic cloves, chopped
3 cups chicken or vegetable broth
½ cup dry white wine
2 TBS sundried tomato puree
2/3 cup plain yogurt or heavy cream
2 TBS fresh basil leaves
Soften onion and garlic in butter and oil. Puree tomatoes, garlic and onion together in blender. Add to broth, wine and sundried tomato puree. Simmer 20 minutes on medium-low temperature. Add yogurt or cream. Heat through and serve topped with fresh basil leaves.
Lemony Lentil Soup
2 TBS olive oil
2 medium onions, diced
1 clove garlic, minced
1 ¼ cup dry lentils, sorted & rinsed
1 tsp salt
4 cups spinach, chopped
1 lemon blended in food processor or blender
Sautee oil, onions, and garlic. Add lentils, water, and salt. Simmer 1 hour. Stir in spinach and lemon. Simmer 5 more minutes and serve warm.
2 medium onions, diced
1 clove garlic, minced
1 ¼ cup dry lentils, sorted & rinsed
1 tsp salt
4 cups spinach, chopped
1 lemon blended in food processor or blender
Sautee oil, onions, and garlic. Add lentils, water, and salt. Simmer 1 hour. Stir in spinach and lemon. Simmer 5 more minutes and serve warm.
Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)
Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)
1 ½ pints chicken or fish broth/stock
5 thin slices ginger root
2 lemon grass stalks sliced
3 Kaffir lime leaves, shredded
1 oz garlic, minced
Small bunch cilantro
1 TB oil
4 Shalltos, diced
1 14 oz can coconut milk
3-4 TB Thai green curry paste
1 pound chicken cut in thin slices sideways
A little lime juice
8 oz mushrooms, sliced
2 tomatoes, sliced thin
1 red pepper, sliced thin
Salt and pepper to taste
Let all ingredients simmer together for 20 minutes on medium heat. Very tasteful. You can add rice if you prefer to thicken it.
The lemon grass stalks and Kaffir lime leaves should be removed as you spoon your soup. They’re for flavor, not chewing.
1 ½ pints chicken or fish broth/stock
5 thin slices ginger root
2 lemon grass stalks sliced
3 Kaffir lime leaves, shredded
1 oz garlic, minced
Small bunch cilantro
1 TB oil
4 Shalltos, diced
1 14 oz can coconut milk
3-4 TB Thai green curry paste
1 pound chicken cut in thin slices sideways
A little lime juice
8 oz mushrooms, sliced
2 tomatoes, sliced thin
1 red pepper, sliced thin
Salt and pepper to taste
Let all ingredients simmer together for 20 minutes on medium heat. Very tasteful. You can add rice if you prefer to thicken it.
The lemon grass stalks and Kaffir lime leaves should be removed as you spoon your soup. They’re for flavor, not chewing.
Beef & Barley Stew
1- 1 ½ pound lean beef meat
1 onion
3 cloves garlic, minced
1 TBS oil
6 cups beef broth
1 cup barley
2 large carrots, diced
2 celery stalks, chopped
1 pound fresh mushrooms
1 cup barley
1 teaspoon thyme
¼ teaspoon garlic & hear seasoning
¼ teaspoon pepper
2 TBS parsley
Brown meat in oil with onion and garlic. Add barley and rest of ingredients. Simmer 1 hour on medium-low heat.
1 onion
3 cloves garlic, minced
1 TBS oil
6 cups beef broth
1 cup barley
2 large carrots, diced
2 celery stalks, chopped
1 pound fresh mushrooms
1 cup barley
1 teaspoon thyme
¼ teaspoon garlic & hear seasoning
¼ teaspoon pepper
2 TBS parsley
Brown meat in oil with onion and garlic. Add barley and rest of ingredients. Simmer 1 hour on medium-low heat.
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