Kalezo

  
Kalezo

Ingredients

1 teaspoon ground turmeric

2 cups uncooked orzo pasta

2 tablespoons olive oil

4 cloves garlic, sliced

1 bunch kurly kale, stems removed and leaves coarsely chopped

 1 large lemon, juiced

1/4 teaspoon ground nutmeg

1/4 cup grated Parmesan cheese, or to taste

salt and black pepper to taste

A handful of Grape Tomatos sliced lengthwise as garnish!

Directions

Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.

Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.

Quinoa Breakfast

 Blueberry quinoa  

Ingredients

1 cup quinoa

2 cups nonfat milk

1 pinch salt

3 tablespoons maple syrup

 1/2 lemon, zested

1 cup blueberries

2 teaspoons flax seed

Directions

Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.

Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.

Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.

Easy Peazy Pot Roast

  

Ingredients

3 pounds beef roast

6 potatoes

1 1/2 cups baby carrots

1 yellow onion

 2 stalks celery

3 cubes beef bouillon

1/2 cup red wine or water

Directions

Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.

Cover, and cook on low for 6 to 8 hours

Carne Asada

  
Carne Asada

Ingredients

1/4 cup sherry vinegar

1/4 cup light olive oil

2 tablespoons Dijon mustard

2 tablespoons smoked paprika

 4 cloves garlic, minced (optional)

salt and ground black pepper to taste

2 pounds very thin flank steak

Directions

Preheat an outdoor grill for high heat, and lightly oil the grate.

Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes.

Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes. Slice and use in Taco, Burritos, Salads or any other favorite Mexican dish!

New Years Mushroom Soup

New Years Mushroom Soup

  

Ingredients

2 slices bacon, chopped

1 cup peeled and cubed potatoes

1/3 cup chopped onion

1 cup chopped assorted mushrooms

1 teaspoon garlic powder

1/2 teaspoon onion powder

 1 1/2 cups water

1/2 cup milk

1 sprig fresh thyme

1 1/2 tablespoons all-purpose flour

salt and coarsely ground black pepper to taste

Directions

Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.

Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with

Chicken Sausage and Cabbage

  
Chicken n Apple sausage with cabbage
Ingredients

1 1/2 teaspoons butter

1 teaspoon olive oil

4 links chicken and apple sausage

1 onion, sliced

1 pinch salt and freshly ground black pepper to taste

3 cloves garlic

 

3 cups apple cider or apple juice

1 pound small Yukon Gold potatoes, scrubbed but not peeled

1 1/2 pounds finely shredded green cabbage

salt and freshly ground black pepper to taste

2 tablespoons Dijon mustard, for garnish

2 tablespoons chopped fresh parsley, for garnish

Directions

Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.

Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.

Stir garlic into sausage mixture; cook and stir for 30 seconds.

Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.

Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.

Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.

Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard

It’s Cabbage Soup Time

 Cabbage Soup! 

Ingredients

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

 1 (15 ounce) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounce) can beef broth

1 bunch cilantro leafs

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender.  Add cilantro leafs, let set for 30 minutes then serve. May be stored in the refrigerator for several days.

Slow cooker Chicken

  
Ingredient:

4 teaspoons salt, or to taste

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon ground thyme

 1 teaspoon ground white pepper

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1 whole whole chicken

Directions

Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.

Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.

Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Pigs ear pasta

  

Ingredients2 tablespoons olive oil

1/2 onion, diced

salt to taste

8 ounces spicy Italian sausages, casings removed

 

3 1/2 cups low-sodium chicken broth, divided, or as needed

1 1/4 cups orecchiette pasta, or more to taste

1/2 cup roughly chopped arugula, or to taste

1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste

Directions

Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.

Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.

Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Crabby Kakes

  

Ingredients

4 pounds crabmeat

1 egg

1 tablespoon lemon zest

1/8 teaspoon Old Bay Seasoning TM

2 tablespoons fresh basil, chopped

1 cup saltine crackers, crushed

1 cup mayonnaise

 4 tablespoons vegetable oil

3 egg yolks

1/8 teaspoon Old Bay Seasoning TM

3 ounces fresh lime juice

2 tablespoons chopped fresh cilantro

salt and pepper to taste

1 3/4 cups vegetable oil

Directions

In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.

Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.

In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.

For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.