Monthly Archives: September 2016

Terry’s Biscotti

06 Tuesday Sep 2016

Posted by in Baking

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biscotti

Ingredients:

  • 1-3/4 cups of all purpose flour
  • 2 tsp baking powder
  • 3/4 cup whole unblanched almonds
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup butter, melted
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 1-1/2 tsp grated orange rind
  • 1 eggs white, lightly beatened

Directions:

In large bowl, combine flour and baking powder; stir in almonds. Whisk together eggs, sugar, butter, vanilla, almond extract adn orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth ball. Transfer to an ungreased baking sheet and form into a log. Brush tops with egg white and bake for 20 minutes at 350 degrees F.
Remove from oven and let cool on a rack for 5 minutes. On a cutting board cut diagonally into 3/4 inch slices. Back for 20 minutes long or until golden brown. Remove biscotti to rack and let cool.

Terry’s Italian Sauce

06 Tuesday Sep 2016

Posted by in International Dishes, Main Dishes

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Ingredients:

  • 2 Cups grated carrot
  • 2 Cups finely diced celery
  • 2 Cups finely diced onion
  • 1 Cup finely diced red pepper
  • 12 cloves garlic
  • 3 teaspoon basil
  • 4 cans (28 oz.) plum crushed tomatoes
  • 1 small can of tomato paste
  • 3 tablespoon Italian seasoning
  • 2 tsp salt
  • 2 tsp ground black pepper – add extra if necessary
  • 1 tsp hot red peppers (add more after tasting)
  • 4 tsp beef bouillon (optional)

Directions:

Add carrot, celery, onion, red pepper to a fry pan, garlic, basil, italian seasoning, salt, pepper red pepper and sauté. Pour in crushed tomatoes and beef bouillon. Bring to a boil and cover. Reduce heat to simmer for 4-6 hours, stirring to make sure it does not burn.

Option: You can also transfer sauce to an oven proof container and put into oven to simmer at 200 degrees F. for 4-6 hours.

Serve with pasta, spaghetti squash or use with  your favourite Italian dish.

 

 

Terry’s Jambalaya

06 Tuesday Sep 2016

Posted by in International Dishes, Main Dishes

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Ingredients:

  • 1 Carrot (Sliced)
  • 3 Cloves of Garlic
  • 1 Onion (Chopped)
  • 1/2 Red Pepper (Chopped)
  • 1 Cup Canned Tomatoes (whole tomatoes, cut up) do not use juice
  • 1 Cup (Cooked Diced Chicken
  • 1 Dozen (Shrimp)
  • 5 Italian Sausages (Sliced)
  • 1 tbsp Cooking Oil
  • 1 Cup Rice (uncooked)
  • 2 Cups Chicken Broth
  • 1 1/2 – 2 tbsp of Cajun Spices
  • 3 Bay Leaves

 

Directions:

Sauté Carrots, Garlic, Onion and Peppers. Add tomatoes.
Add Cajun Spices and Bay Leaves
Add Chicken Broth and bring to boil
Add Sausages, Chicken and Rice
Cook for 40 minutes
Add Shrimp 20 minutes before serving

Chicken Jalfrezi

05 Monday Sep 2016

Posted by in International Dishes, Main Dishes

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Ingredients:

  • 2 tbsp Olive oil
  • 1 medium Onion
  • 2 tbsp Olive oil
  • 1 medium Onion
  • 2 Cloves garlic
  • 1 Green chilli
  • 3 cm of fresh root ginger (Grate)
  • 2 Chicken breasts (DICED)
  • 2 tsp Mild to medium curry powder or paste
  • 1/4 tsp Salt
  • 1 tsp Tomato purée
  • 120 ml Water

Directions:

Add oil and onion to a pan and heat until translucent. Add garlic, chili, ginger root. Toss in Chicken Breasts and Curry. Stir until chicken is fully cooked. Add sald and tomato purée and water. Cook for 5 minutes and toss in green pepper to heat.

Charlene’s Rice

05 Monday Sep 2016

Posted by in Side Dishes

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Ingredients:

  • 1 Cup Diced Mushrooms
  • 1 Cup Diced Carrots
  • 1 Cup Diced Green Onions (or plain Onions)
  • 2 Teaspoons of Minced Garlic
  • 6 Cups Chicken Stock or Vegetable Stock
  • 3 Cups of Rice (parboil variety)
  • Ground Pepper

Directions:
Fry Mushrooms, Carrots, Onions and Garlic til Tender
Put into CorningWare pot with lid
Add Boiled Stock
Add Ground Pepper
Cook at 400 degrees for 45 minutes

Enjoy

Oriental Salad

05 Monday Sep 2016

Posted by in Salads

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  • 3/4 cup of vegetable oil
  • 1/4 cup of lemon juice
  • 1 tablespoon of soya sauce
  • 1 teaspoon of dry mustard
  • 2 cloves of crushed garlic
  • salt and pepper
  • Grated cheese (mozarella)
  • 1/8 cup of toasted sunflower seeds
  • Baby Spinach

Toast sunflower seeds in a little oil in a pan.

Mix vegetable oil, lemon juice, soya saux, dry mustard, garlic together and whisk to emulsify it.

Pour over baby spinach, add salt and pepper and toss. Finish platting by sprinkling sunflower seeds and mozarella over top.

Enjoy

 

 

 

Chicken Broccoli Divan (Keto/Palio/LCHF* Diet Friendly)

05 Monday Sep 2016

Posted by in Low Carb, Main Dishes

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Chicken, broccoli, and cheese make this casserole a family standard that bakes in just 20 minutes.

Ingredients:

  • 4 cups cooked broccoli florets
  • 2 cups cooked chicken (buy a cooked rotisserie chicken and shred it)
  • 1 can (10 1/2 ounces) condensed cream of chicken soup or cream of mushroom
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese (about 2 ounces)
  • 2 tablespoons plain dry breadcrumbs (optional)
  • 1 tablespoon butter, melted (optional)

Directions:
Put broccoli and chicken in a mixing bowl. Stir the soup and milk in a small bowl. Pour into mixture and add the cheese. Pour mixture into casserole dish. Cover with foil and bake

Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling

Remove foil. Stir the breadcrumbs and butter in a small bowl.  Sprinkle the bread crumb mixture over the cheese and put it under broil till breadcrumbs are browned.

Enjoy

*Low Carb, High Fat

Tuscan Minestrone Soup

05 Monday Sep 2016

Posted by in Soups, wrks4me - Recipes

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tuscan-soup

Ingredients:wrks4me_terry_tested-11

  • 1 can your favourite beans
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow or white onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and chopped (about 2⁄3 cup)
  • 2 medium celery stalks, chopped (about ½ cup)
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can crushed tomatoes (about 3½ cups)
  • 3 medium yellow potatoes, peeled and diced (about 1½ cups)
  • 1½ cups chopped fennel
  • ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
  • 2 tablespoons chopped fresh basil leaves
  • 2⁄3 cup of pearl barley or pasta
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

¼ cup finely grated Parmesan Cheese for topping

  1. Instructions:
     Add 3 tablespoons of olive oil over medium-heat. Add onions, carrots and celery and cook til softened but not browned. Add the garlic.
  2. Add tomatoes, potatoes, fennel, parsley and basil along with chickpeas and drained beans. Add 6-8 cups of water (substitute chicken or vegetable broth) so that vegetables are covered by 1 inch. Bring to a boil and reduce to simmer. Add pearl barley or pasta, salt and pepper. Continue to cook and add more liquid if soup seems too dry. Cook until pasta is tender. 
  3. Serve with 1 tablespoon of grated cheese.

TIP: You can add chicken, beef, pork or fish if you’d like a heartier broth. Use vegetables in season such as zucchini, cabbage, cauliflower or broccoli

Hungarian Goulash Soup

05 Monday Sep 2016

Posted by in Soups, wrks4me - Recipes

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wrks4me_terry_tested-11Ingredients:

  • 2 lb lean beef shoulder, cut in 1-inch pieces or use hamburger
  • 2 cups sliced onions
  • 3 tbsp caraway seeds (slightly crushed)
  • 1 tsp salt
  • 1 can (28 oz/796 ml) tomatoes drained
  • 4 cups chopped green pepper
  • 2 tsp basil
  • 1/2 cup water
  • 4 cups chopped peeled potatoes
  • 10 cups beef stock
  • 2 tsp marjoram
  • 1/2 tsp pepper


 Directions:

Brown beef or hamburger in a pan. Add onions and cook til translucent and add green peppers along with caraway seeds, and all other ingredients. Cook til potatoes are tender. Enjoy.

Dry Italian Salad Mix

05 Monday Sep 2016

Posted by in Salads

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Use this mix and store in a tightly sealed container.

INGREDIENTS:

  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon white sugar (or sugar substitute)
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 2 tablespoons salt

 

DIRECTIONS:

To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.