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Monthly Archives: March 2017

Cranberry Orange Muffins

31 Friday Mar 2017

Posted by wrks4me in Baking, wrks4me - Recipes

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Cranberry, Muffins, orange, Recipes, Splenda

Cranberry Orange Muffins

Ingredientswrks4me_terry_tested-11

  • 1 1/2 cups of all purpose flour
  • 1 cup rolled oats or ROGERS Porridge Oats Ancient Grain Blend
  • 2/3 cups sugar or splenda
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup orange juice
  • 1 medium orange, UNPEELED
  • 3/4 cup of dried cranberries

Preparation

  1. Preheat oven to 350 degrees F.
  2. Combine the flour, rolled oats or porridge oats, sugar (splenda), baking powder, baking soda, salt and cinnamon in a bowl and set aside
  3. Place egg, oil and juice in a blender
  4. Cut off each end of the orange and discard
  5. Quarter the orange and remove the center core and seeds
  6. Put orange with it’s rine into the blend mixture and blend until smooth
  7. Pour over dry incredients and stir until well mixed
  8. Add the cranberries and mix
  9. Spoon into a muffin tin lined with muffin liners
  10. Bake for 15-20 minutes or until done
  11. Remove from pan and cool

NOTE: For a softer muffin, pre-soak 1 cup of rolled oats or porridge in 3/4 cup of orange juice for 30 minutes. Add this mix to dry ingedients. Continue with recipe as above, with only egg, oil and orange in the blender

Enjoy

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Opah Greek Salad

29 Wednesday Mar 2017

Posted by wrks4me in Salads, wrks4me - Recipes

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Feta Cheese, Greek Salad, Lettuce, Olives, Recipes, salad

Greek Salad

Directions

  • wrks4me_terry_tested-11½ cup olive oil
  • ½ cup red wine vinegar
  • juice of one lemon or 1/4 cup of lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sugar or Splenda
  • 8 grape tomatoes (sliced)
  • 1 english cucumber (peel remove and diced)
  • 1 sweet pepper (diced)
  • 2 slices of red onion (diced)
  • 1 cup feta cheese, crumbled
  • 1½ cups black olives (Kalamata)
  • 2 large romaine lettuce
  • 1 cup of Baby Spinach

Preparation

  1. Add olive oil, red wine vinegar, lemon, garlic, oregano leaves, salt, pepper and sugar (or stivia) into a mixing jar.
  2. Put sweet pepper, onion, cucumber, lettuce, baby spinach, feta cheese and black olives into a salad bowel
  3. Pour over as much salad dressing as you like and toss

Enjoy

Chicken Jalfrezi (Indian/Chinese Dish)

27 Monday Mar 2017

Posted by wrks4me in International Dishes, Main Dishes, wrks4me - Recipes

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Chicken, Curry, Indian, Recipes

Ingredients

  • wrks4me_terry_tested-112 tbsp canola oil
  • 1 medium onion
  • 2 Cloves garlic
  • 1 Green chilli
  • 3 cm of fresh root ginger
  • 2 Chicken breasts
  • 2 tsp mild to medium curry powder or paste
  • 1/4 tsp salt
  • 1 tsp tomato purée
  • 120 ml water
  • 1 green pepper

Preparation

  1. Finely chop a medium onion
  2. Chop finely 2 gloves of garlic
  3. Cut 1 chili in half, remove seeds and chop finely
  4. Cut 1 Green pepper into slices
  5. Grate Ginger Root
  6. Dice Chicken
  7. Add canola oil to fry pan and heat (Add 2 Tables Spoons of butter instead of oil for a richer flavour)
  8. Add onions, garlic and chili. Fry for about 4 minutes or until translucent
  9. Add 2 teaspoons of curry and 1 tsp of tomato paste
  10. Add chicken and cook for about 3 minutes or until almost cooks
  11. Add water and cover with a lid and cook for about 5 minutes
  12. Add green pepper and ginger and cook for about 1-2 minutes
  13. Check that the chicken is cooked

Serve with rice

 

Beef and Barley Soup

27 Monday Mar 2017

Posted by wrks4me in Soups, wrks4me - Recipes

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Basil, Beef, Carrots, Recipes, Soup

Beef and Barley Soup

Ingredients

  • wrks4me_terry_tested-111 1/2 cups of chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves of garlic (minced)
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 tablespoons dried basil
  • 2 cups of diced beef
  • 1/2 cup pearl barley
  • 1 cup sliced okra
  • 8 cups of beef stock
  • 1/4 cup beef concentrate
  • Salt and Pepper to taste
  • Diced potatoes (optional)

Preparation

  1. Brown beef and set aside
  2. Saute onion, celery, carrots pot until onions are tender
  3. Add cooked beef and spices and garlic
  4. Add beef stock and beef concentrate
  5. Bring to a boil
  6. Salt and pepper to taste
  7. Add barley and okra and reduce to simmer for 1 hour or until barley is tender

Enjoy

Easy breezy pork ribs

20 Monday Mar 2017

Posted by wrks4me in Main Dishes, wrks4me - Recipes

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BBQ, Pork Ribs

Pork Ribs

Ingredients

  • wrks4me_terry_tested-11Pork Ribs
  • Bottle of your favourite BBQ sauce

Directions

  1. Cut ribs into serving sizes
  2. Put ribs into a pot of water
  3. Bring water to a boil and cook until tender
  4. Remove ribs from water and put onto a foil lined baking sheet
  5. Brush BBQ sauce over ribs
  6. Cover with foil
  7. Bake in a preheated over at 325 degrees F (165 degrees C), for 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
  8. Remove from oven and brush on a little more sauce and serve

Homestyle Chicken Noodle Soup

16 Thursday Mar 2017

Posted by wrks4me in Soups, wrks4me - Recipes

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Carrots, celery, Chicken, Chicken Noodle Soup, Eggs Noodles, Recipes

Chicken Noodle Soup

Ingredients

  • 12 cups of chicken broth (homemade) or (3 x 900ml cartons)
  • 1 cooked skinless chicken (diced)
  • 2 large carrots (sliced)
  • 1 onion (chopped)
  • 2 celery stalks (sliced)
  • 2 cloves of garlic (minced)
  • 1 bay leaf
  • 1 – 1 1/2 tsp poultry seasoning
  • 2 tbsp olive oil
  • 1 package wide egg noodles (short style)
  • Salt and pepper to taste

Preparation

  1. In a large pot, add olive oil and onions, celery and carrots
  2. Saute vegetables til onions are translucent
  3. Add garlic and diced chicken and cook for about 2 minutes
  4. Add chicken broth, poultry seasoning and bay leaf
  5. Bring to a boil then remove bay leaf
  6. Reduce heat to simmer til tender
  7. Add salt and pepper to taste
  8. Remove from heat and cool in fridge
  9. In a separate pot cook egg noodles til tender
  10. Cool egg noodles in fridge
  11. Add cold egg noodles to cold chicken soup
  12. When ready to serve, reheat soup

Note: By cooking the soup and noodles separate and then adding them together when cold will prevent the noodles from overcooking. Just reheat and serve. The rest of the soup will keep well in the fridge or your can freeze it.

 

 

 

Potato and Leek Soup

16 Thursday Mar 2017

Posted by wrks4me in Soups, wrks4me - Recipes

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Leek Soup, Potato, Soup

Leek and Potato Soup 2

Ingredients

  • 1 tbsp butter
  • 1 large onion chopped
  • 3 large potatoes diced
  • 2 large leeks, thinly sliced
  • 8 cups of chicken or vegetable stock
  • 3/4 cup of heavy cream
  • salt and pepper to taste

Preparation

  1. Leek and Potato Soup 1Put butter, onions and leeks into a large pot
  2. Cook 5-8 minutes until vegetables are softened
  3. Add potatoes and vegetable stock
  4. Bring to a boil then reduce heat and cook until potatoes are cooked and soft
  5. Stir in cream
  6. Use a hand blender or a blender until smooth

Serve

Buttermilk Bran Muffins

16 Thursday Mar 2017

Posted by wrks4me in Baking, Home, wrks4me - Recipes

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Baking, Bran Muffins

Buttermilk Bran Muffins

Ingredients

  • 2 cups Buttermilk
  • 1 1/2 cups Bran Cereal
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon

Preparation

  1. Preheat oven to 400 degrees F. or (200 degrees C.)
  2. Combine buttermilk and bran
  3. Let stand for 10-15 minutes
  4. Mix together eggs, melted butter and vanilla
  5. Stir into buttermilk mixture
  6. Stir sugar and remaining dry ingredients
  7. Add buttermilk mixture to dry and stir just until blended
  8. Fill muffin tin lined with muffin papers

Bake 20 to 25 minutes

Makes 12 muffins

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