beef baked with yogurt and black pepper
Beef Baked with Yogurt and Black Pepper
Yield: 4 servings
6 tablespoons vegetable oil
2 pounds beef stew meat
3 onions, minced
6 garlic cloves
1/2 teaspoon ginger
1/2 teaspoon cayenne
1 tablespoon paprika
2 teaspoons salt
1/2 tablespoon pepper
1 1/4 cups plain yogurt, beaten lightly
Preheat oven to 350 degrees F.
Heat the oil in a wide, flameproof casserole type pot over a medium high flame. When hot, put in as many meat pieces as the pot will hold easily in a single layer. Brown the meat pieces on all sides and set them aside in a deep plate. Brown all the meat this way, then remove.
Put the onions and garlic into the same pot and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 minutes or until it has browned.
Now put in the browned meat as well as any juices that might have accumulated in the plate. Also put in the ginger, cayenne, paprika, salt, and pepper. Stir for a minute.
Now put in the yogurt and bring to a simmer. Cover tightly, first with aluminum foil and then with a lid, and bake for 1 1/2 hours. The meat should be tender by now. If it is not tender, add 1/2 cup of boiling water, cover tightly, and bake another 20 to 30 minutes or until meat is tender.
Stir meat gently before serving. Serves 4 to 6.
Per Serving: 863 Cal (63% from Fat, 32% from Protein, 5% from Carb); 69 g Protein; 59 g Tot Fat; 10 g Carb; 2 g Fiber; 55 mg Calcium; 9 mg Iron; 1324 mg Sodium; 227 mg Cholesterol
If you are truly serious about preparing your child for the future, don teach him to subtract — teach him to deduct. — Fran Lebowitz
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macadamia mahi-mahi
Macadamia Mahi-Mahi
Yield: 4 servings
1 1/2 pounds mahi-mahi
1 cup macadamia nuts
1 cup unsweetened coconut milk
Preheat oven to 350?F.
Rinse mahi-mahi and pat dry. Cut diagonally into four 1-inch wide pieces. Place pieces in 12 1/2 x 8 1/2-inch baking dish in single layer. Rub with salt and pepper.
Divide the macadamia nuts and sprinkle half on fillets. Pour the coconut milk around the fillets. Bake for 18 minutes or until opaque.
Chop the remaining nuts and sprinkle over fillets. Serve immediately.
Selection: Mahi-mahi is typically sold, fresh or frozen, as steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh. Plan to buy 1/3 pound fillets or steaks per serving.
Preparation: Mahi-mahi has firm, large-flaked, sweetly moist flesh. For the mildest flavor, remove the skin and cut away the dark, lateral line before cooking. It may be prepared by virtually any method.
Per Serving: 537 Cal (64% from Fat, 32% from Protein, 5% from Carb); 44 g Protein; 39 g Tot Fat; 6 g Carb; 3 g Fiber; 71 mg Calcium; 6 mg Iron; 201 mg Sodium; 160 mg Cholesterol
There are moods in which one feels the impulse to enter a tacit protest against too gross an appetite for pure aesthetics in this starving and sinning world. One turns half away, musingly, from certain beautiful useless things. — Henry James
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turkey broccoli casserole
Turkey Broccoli Casserole
Source: American Diabetes Association Family cookbook Vol 1, 1987 - shared, but not tested, by Elizabeth Rodier November 1993
Yield: 8 servings
2 (10 ounces) packages frozen broccoli
2 cups cooked and diced turkey
1 (10 ounce) can cream of mushroom soup
1/2 cup heavy cream
1/2 cup Cheddar cheese, grated
Preheat oven to 375 degrees F.
Cook broccoli according to package directions. Layer in 12 x 8-inch baking dish. Spread turkey evenly on top.
Combine soup with cream, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving.
Per Serving: 200 Cal (59% from Fat, 28% from Protein, 13% from Carb); 14 g Protein; 13 g Tot Fat; 7 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron; 343 mg Sodium; 51 mg Cholesterol
Every revolution evaporates and leaves behind only the slime of a new bureaucracy. — Franz Kafka
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smoked gouda-stuffed chicken wrapped in bacon
Smoked Gouda-Stuffed Chicken Wrapped in Bacon
Yield: 4 servings
4 boneless chicken breasts
3 tablespoons butter
Salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup smoked gouda cheese
4 slices bacon
Preheat oven to 350 degrees F.
Flatten each chicken breast to 1/4-inch thickness.
Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chicken breasts. Salt to taste.
Cut the smoked Gouda into small pieces and place one quarter of the cheese on each breast. Press down firmly and roll the breast starting with the narrow end. Wrap each chicken breast with one piece of bacon.
Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish and bake at 350 degrees for 20 minutes.
Serve immediately.
Per Serving: 218 Cal (49% from Fat, 49% from Protein, 1% from Carb); 26 g Protein; 12 g Tot Fat; 1 g Carb; 0 g Fiber; 17 mg Calcium; 1 mg Iron; 150 mg Sodium; 95 mg Cholesterol
If the painter works directly from nature, he ultimately looks for nothing but momentary effects he does not try to compose, and soon he gets monotonous. — Auguste Renoir
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deep dish pizza quiche
Deep Dish Pizza Quiche
Yield: 8 servings
4 ounces cream cheese, softened
4 large eggs
1/3 cup heavy cream
1/4 cup Parmesan
1/2 teaspoon Italian seasoning
2 cups pizza blend cheese, shredded
1/4 teaspoon garlic powder
1/2 cup pizza sauce, lowest you can find
1 cup mozzarella, shredded
Beat together cream cheese and eggs till smooth. Add cream, parmesan cheese and spices.
Spray a 9-inch or larger glass baking dish with oil. Put the 2 cups pizza cheese in dish and pour egg mixture over it. Bake at 375 degrees F for 30 minutes or until eggs are set.
Spread on pizza sauce, mozzarella cheese and favorite toppings. Bake until bubbly and browning. Let stand 10 minutes. Serve.
Make sure to adjust carb counts for your favorite toppings.
Per Serving: 302 Cal (73% from Fat, 23% from Protein, 4% from Carb); 17 g Protein; 24 g Tot Fat; 3 g Carb; 0 g Fiber; 402 mg Calcium; 1 mg Iron; 539 mg Sodium; 173 mg Cholesterol
We seldom attribute common sense except to those who agree with us. — La Rochefoucauld
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lemon bread
January 17, 2010, 3:32 am
Filed under:
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Low Carb Recipes
Lemon Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel
Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.
In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden. Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.
Glaze
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.
The wise learn many things from their enemies. — Aristophenes
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herb garden blend
Herb Garden Blend
Source: Possum Kingdom Lake Cookbook
Yield: 1 serving
2 tablespoons dill leaves
2 tablespoons basil leaves
2 tablespoons thyme leaves
1/2 teaspoon grated orange peel, dried
2 tablespoons onion powder
1 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon oregano leaves
Combine all ingredients and mix well.
Spoon into a shaker with large holes or store in a small dish with a plastic lid.
Makes about 1/3 cup.
Use on meat, poultry, fish, vegetables, soups or salads.
Life is too short for a long story. — Mary Wortley Montagu
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cheddar pancakes
Cheddar Pancakes
Yield: 6 servings
8 ounces medium Cheddar, grated
3/4 cup sour cream
3 large egg yolks, beaten
3/4 teaspoon salt
1 1/2 teaspoons thyme
1/2 teaspoon dry mustard
2 teaspoons butter
2 tablespoons unflavored protein powder
Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.
Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage.
Makes about 2 dozen 3-inch cakes.
Per Serving: 272 Cal (77% from Fat, 20% from Protein, 3% from Carb); 14 g Protein; 23 g Tot Fat; 2 g Carb; 0 g Fiber; 326 mg Calcium; 1 mg Iron; 639 mg Sodium; 161 mg Cholesterol
Poverty is a veil that obscures the face of greatness. An appeal is a mask covering the face of tribulation. — Kahlil Gibran
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el dorado casserole
El Dorado Casserole
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chiles
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole. Repeat this layering a second time. Bake at 350 degrees F for 30 minutes.
Serves 8.
Our job is not to straighten each other out, But to help each other up. — Neva Cole
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german cucumber salad
German Cucumber Salad
Yield: 6 servings
2 cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes
2 tablespoons snipped parsley
1/4 cup sour cream
1/4 teaspoon mustard
2 tablespoons minced dill
1 tablespoon vinegar
1 tablespoon heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
In a bowl, combine cucumbers, onions, tomatoes and parsley.
Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.
Per Serving: 63 Cal (38% from Fat, 12% from Protein, 50% from Carb); 2 g Protein; 3 g Tot Fat; 9 g Carb; 2 g Fiber; 58 mg Calcium; 1 mg Iron; 216 mg Sodium; 6 mg Cholesterol
The moment a little boy is concerned with which is a jay and which is a sparrow, he can no longer see the birds or hear them sing. — Eric Berne
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