Secred ingredient black bean and garlic sauce.

Pork or chicken
potatoes(you can use a box of scalloped potatoes if you like it cheesy, if not just slice some potatoes thinly add some italian seasoning(the mccormick stuff not the salad dressing stuff) to it, oil and bake till tender.

In another pan, mix some water with the black bean and garlic sauce, add the pork, onions and peppers to it and cook for half an hour till done.

voila, simple, easy as pie, and you get carbs but no cheese or gluten for those who are wary of that food.
Chicken breasts or any other chicken
peppers(green, yellow or red, doesn't matter)
tomatoe paste
egg noodles
sour cream
chicken broth
Italian seasoning

Ok sautee onions and peppers and celery.
Then add chicken and brown on both sides.
Add tomatoe paste and chicken broth. Stir or whisk combine. Add in the dry seasonings and the garlic. Sure you can add the garlic with the onions but I've managed to burn it then so I do it when things are wet.

Simmer for half an hour.

Start the water for egg noodles.

When water is boiling make egg noodles.

When the sauce is done simmering, incorporate a container of sour cream. Serve over egg noodles and enjoy. nom nom nom.
So we had leftover steak. Yes I know, BLASPHEMOUS!!!!!!!!! ZOMG ELVENTY 1.

Anyway sauté some onions. Then follow the directions on the low sodium rice o roni beef rice thing. Cut up the steak and put in the simmering pot.

Hubby thinks it would be great to add scrambled eggs to it and some snow peas.
moonwolf23: (Default)
( Sep. 28th, 2008 05:02 pm)
Carmalized onions placed in a baking pan. Rainbow trout skin side down, with lemons, dill and Italian seasoning, folded in half.

Baked at 325 for 20 minutes.

Rice pilaf from a box

Green Salad consisting of Spinach, cucumbers and Lemon vinegrette.

Lemon vinegrett

2 lemons squeezed the heck out of, gives about a half cup to a cup. Equal amounts of almond oil or any other oil. Italian dresssing and dill and pepper. Whisked and poured over salad.
moonwolf23: (Default)
( Jul. 5th, 2008 01:35 pm)
Chicken or turkey(how I use leftovers from tday) fricasse.

Key to this is a good roux. Roux(for luna here another reason I use spelt flour) is flour and a fat heated together to make a thickening agent. I use spelt and olive or canola oil.


Vidalia or any type of onion, salt(sea salt) pepper, chicken broth, thyme, marjaram, rice(brown rice generally), tumeric, lemon juice, bell peppers, celery, chicken or turkey, flour(spelt) olive oil and garlic, white wine and parmesean cheese

My mom used to do, was boil various chicken parts(thighs drumsticks) save the water the chicken was boiled in. Boil up some rice with curry powder inside(you can use curry instead of tumeric, however hubby likes the tumeric instead of the curry).

While rice was cooking, she would make a roux, then put in a ladle full at a time of the broth. When at a decent consistency she put in cut up chicken and served over rice.

what I do is sautee the peppers, onions and celery, put aside, make roux. Add the chicken broth, add the spices(a tablespoon to two tablespoon) and let it simmer, while the rice is cooking. Oh i add some white wine too(I've since nixed the lemon juice). At the very end I melt in some parmesean cheese, but this can be kinda sticky.

Will be good as a take to work thing, since the flavor only improves with sitting in the fridge. Good reheated after frozen. Toss on some parsely for look and vitamins.

Italian baked green beans

Take fresh greenbeans, that you have cut in half and taken off the ends off and put in a covered casserol dish. Mix up some Italian dressing(vinegar(I usually use white wine vinegar, or red wine, or white balsamic) of whatever sort and olive oil and garlic and Italian seasonings) pour over green beans and bake at 350 for about 20 minutes.


Buffalo meat loaf

2 lbs buffalo meat (bjs' has it, and it's relatively inexpensive. I like bj's meat, as opposed to sams club. Sams club usually gives me a sick feeling just from walking near it.
2 eggs
Diced Scallions
bbq sauce
dijon mustard
worcestershire sauce
garlic Italian seasonings

Optional horseradich or lemon zest or lemon pepper

Mix all these together and bake in a loaf pan till done at 350.

Optional. Bake in a muffin pan and ice with mashed taters(mashed potatoes, sour cream butter and cheese) or optional. Mashed sweet potatoes.

More later.
moonwolf23: (Default)
( Jul. 5th, 2008 01:33 pm)
Stuffed mushrooms
Stuffed mushrooms

Baby portabellows.
cream cheese
sun dried tomatoes

Take out the middle of the portabellows and cut up the stem. Toss with the cream cheese and sauteed scallions and sun dried toms. Fill up the middle of the mushy's with this mixture and cook. Maybe put a bit of smoked salmon on top. With a spinach, chicken, cucumber, egg, tomatoe salad with a yummy Italian dressing( no point using light dressing they use extra sugar to make it tasty) can be a tasty lunch.

Tzaziki yogurt sauce( I know bri can't have any, but this is to go over a pita pocket with baked pork stuff. So she can have another sauce. Maybe a nice mustard???)

Plain Yogurt
cucumber chopped very fine
Onion chopped(I use scallions) fine
mint(a couple of tablespoons)
garlic(use the chopped stuff in a can)
basil(all of these about 2 tablespoons, since I use a stoney field farms container of yogurt. If you want the yogurt thicker, put cheese cloth over a bowl and put the yogurt on top, it takes out some of the water)

I use lemon pepper chicken(you can use the spice or put lemon juice and pepper on top) tomatoes and baby spinach in a pita pocket with the sauce on top. Or you can make a pork loin, with a little mustard, spices(Italian seasoning, it's cheaper then buying them all. But. get thee to dean and deluca, they are closer to you) and lemon pepper stuff.

Serve with a brown rice (Uncle bens or rice a roni) and a nice salad.

btw, the yogurt tastes better the next day.

chicken quesadillas

Chicken quesadilla

Use whole grain tortillas, but not the ones that say heart healthy, again they add more sugar. (maybe make this as a lunch so he can have the carbs and not have to worry about it. I think he can have carbs in morning and lunch and less at night)

Pico de gallo sauce
(if you dont' want to buy it, it's easy.)
chopped tomatoes
one jalepeno chopped
chopped onion
a teaspoon or dash of key limbe
a teaspoon or a dash of lemon
cilantro(Jason no likey cilantro so I use italian parsely)

cooked chicken(again lemon pepper works well)
cheddar or mexican cheese( I know bri can't have any, but you can nix the cheese for her)

Take the tortillas in a frying pan and warm them on both sides. Then add some pico de gallo sauce on the bottom, put in cheese and chicken. Bring one side till it meets the other. Let it sit or like 30 seconds( I do this on medium heat so the first few will take longer) and flip(YOu want a big pan and a big spatula)

Serve with guac and sour cream. You can make guac btw without sour cream.

Heres one, I nixed off the net. Btw avacoados are high in good fat and b vitamins
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
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Perfect Guacamole Recipe
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2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.


For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.

Use it as a dipping sauce for the quesadillas.

Does the I can cook woot woot dance.

My Milkshake brings my hubby to the yard

One blender
a few scoops of walnut icecream
One banana
two cups of milk
a big spoon of fudge.

Blend and enjoy, maybe add some whip cream and some loving.

Pasta recipe I want to try

It will be a variation of then ocharleys prime rib past

Penne pasta
alfredo sauce
beef stock
sun dried tomatoes
white wine for the alfredo sauce, as well as garlic and carmelized onions
leftover meat from either steak or use lam instead.
maybe asparagus(hubby loves those, and also some nice mushrooms)

OK sautee onions and then mushrooms.  Add the meat, the alfredo and beef broth and Italian seasoning and sun dried tomatoes.  Let it simmer for a while.  Add the penne and serve with asparagus. 
Newmans olive oil and vinegar salad dressing, though, next time I'll spice it up with some lemon juice.  It needed more tartness.
chunked apples
key lime juice
italian seasoning
mixed greens

Make sure the river trout is deboned, or carefully remove the bones after it is cooked.

Cut up one onion, place in baking dish, place river trout in, add some olive oil, and Italian seasoning(1 tablespoon) bake for 10 minutes on 350 degrees.  Drizel (how do you spell drizzel ?) on about 1 cup key lime juice, bake for another 10 minutes until done.

While the fish is baking, chunk up 4 apples.  Place in large bowl with mixed greens.  Pour on to taste salad dressing(you might want to add half and half newmans and lemonjuice.  You can also try a lemon juice vinegrette )and toss. When fish is done, cut it up, and add into salad along with the cooked onions.  Cut up two scallions and add to the salad.  Toss and enjoy. 
moonwolf23: (Default)
( Jul. 1st, 2007 03:58 pm)

chicken quesadilla's

need chicken
lemon juice
key lime juice
parsely(or if you want to be authentic cilantro but hubby hates it)
mexican cheese

Bake chicken.  I like to do so in a little bit of pepper, oil and some lemon juice.  Or use lemon pepper seasoning.

Make up pico de gallo.

Chop up tomatoes (if you de seed it won't be as watery), chop up jalepeno(take out the seeds and the inner membranes and it will be mild, take out the seeds and leave the inner membrane it will be medium) and chop up a onion.  Add in lemon and key lime juice, maybe a teaspoon, rip up some parsely.  stir and let sit.

When chicken is done, shred that.

Now warm up the frying pan.  (no oil)  toss in tortilla, let it get warm on one side, turn over.  Place in pico de gallo and cheese and chicken.  flip in half.  let it sit till you see cheese start to melt, flip again and squish and take out of pan. 

This is how I learned at friendlies.  It took me a while to figure out to use pico de gallo instead of salsa.  Salsa is to watery and makes the tortilla mushy.  Warming it up and flipping it over makes the tortilla crispy so less prone to mushyness.  Friendlies no longer uses pico de gallo.  I don't know why.  They use seasoned chicken and cheese, sigh. 
moonwolf23: (Default)
( Apr. 3rd, 2007 03:02 pm)


Swiss Steak
takes about 2 hours. 


olive oil
Round steak
Beef broth(2 cans)
a little red wine
black pepper
a roux


After dicing the onions, sautee them in olive oil along with the celery.(you may also want to do the roux now as well)  When done to your taste, add beef broth. (also the base to french onion soup) Add seasoning to taste.  Throw in the cut up round stead(bite size) and let it simmer for half a hour(you may want to brown it first) on medium.  When time is up add 3 splashes of red wine(I'm going to say a cup, but in reality you can really just do taste test, it's is really to taste), and you may want to add more beef broth.  Let simmer some more(last time I made this, I put this in a cast iron dutch oven and placed it in the oven and let it roast for a couple of hours)  It will cook down to a rich gravy type. 

Serve over mashed potatoes, using real cream.  Or you can serve it over rice. 

Drunken Beef pot roast, or Pork roast.


Beef or Pork roast
lemon juice
montreal steak seasoning(or various pepper seasonings)
chinese mustard
green onions
garlic(sliced thin)
juniper berries(helps bring out the good taste of red meat)
lemon grass(add extra lemony zing)

preheat oven to 350

Pretend your psycho from the horror movie.  Take your knife and when you hear the eeek eeek music in your head, psycho the meat.  Place your cut up garlic in those holes.  Now toss on all the dry spices.  You want to add the vodka and the lemon juice till it comes about i want to say halfway up the meat, though you could use less.  This really is a trial and error thing depending on your oven.  I have it written to a 1/4 up the roast. 

This really is up to your own oven.  If your oven is strange your going to need more liquid, or else by the time the roast is done, you will have no liquid on the bottom to use as gravy, on the other hand if you use to much the gravy will be too thin.  Also if you use to much vodka you will get a pretty blue flame that will cause pressure and cause the oven door to open.  It also depends on how you like your beef roasts.  If your one that likes them rare, you want to use less liquid. 


This is a family recipe, that I've modified.  Most German recipes use some sort of dill pickle stuff in it.  This is more of a bavarian version.

Lean beef roast.  Most butchers want you to use top sirloin, but why bother when your going to be cooking it slowly.  Round roast works well. 
It needs to be 1/8 thick
4 inches wide, and 8 inches long.
toothpicks that have been soaking in water
balsamic vinegar
worcestershire sauce


preheat oven to 350, you can make it lower if you want to cook longer.

Now this is the pain in the but part.  My family would lay the meat on the counter and place the bacon and the onions plus seasonings in the meat and roll it up.  However the bacon won't crisp up.  You may want to precook the bacon and use the fat to brown the meat.  I haven't yet found a happy way of doing this.  Ok so once you figure out how you want your bacon to be lay the meat on the counter and season the meat.  I use paprika, cayenne pepper, thyme, marjaram, add the sliced onions and bacon, roll and use the toothpicks to hold the roll, and brown in a skillet.  Place the browned meat in a roasting pan.  When done with browning, deglaze the pan with red wine.  Pour over meat.  Add the rest of the red wine in the roasting pan, and some balsamic vinegar, I also use worcestershire sauce for added richness.  Add garlic, and the spices you seasoned the meat with.  Could also add chives or green onions.  Place in oven and roast till it's done to your liking.

When you take out the meat to rest, make a roux.  Add the sauce you baked the rouladen in with the roux and cook down.  It makes a yummy gravy. 

Serve with potatoe dumplings(my family calls them rubber dumplings because they slip around on your plate)
mashed potatoes, or any starch of your choice. 
moonwolf23: (Default)
( Apr. 3rd, 2007 02:56 pm)
It's a sort of fusion thing. 

Boil some brown rice.  When it's tender, and cool it off a little, add some dried fruit.  I used sunsweet berry blend that has raspberries, blueberries and cherries in it. 

In a seperate pan, toss in some chunked onions, bell peppers and sautee.  Throw in some chicken, dice it up too.  Toss in some italian seasoning, garlic, ginger, I used cumin but I think curry would be better.  I wanted to use lemongrass but the use by date had passed.  I tossed in some key lime juice.  When that's done, I tossed it over the rice with fruit in it.  I added some italian seasoning and some tomatoes and voila tiss done.  Hubby likes it. He had seconds.  However he says it needs savory or spicy.  Lemongrass and or lemongrass with some chillies. 

It's a fusion Indian thing.  I'll probably end up naming this later on.  My daughter liked it. Maybe I can get my austic son to eat it as well, and get more fruit in him. 


moonwolf23: (Default)


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