Monthly Archives: May 2017

Basmati Rice with Garam Masala

31 Wednesday May 2017

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

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Garam Masala Rice

Ingredientswrks4me_terry_tested-11

  • 2 cups basmati rice
  • 4 tablespoons butter
  • 1 medium-size onion, chopped
  • 1 clove garlic, minced
  • 1 to 1 1/2 teaspoon(s) garam masala
  • 1 salt & freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1 diced carrot (optional)

Preparation

  1. Preheat oven to 350°F.
  2. With a stove and oven safe pot, melt butter over medium heat on the stove
  3. Add the onions, garlic and garam masala and allow to cook 3 to 5 minutes, until onions are softened
  4. Add rice and stir until ingredients are well coats.
  5. Pour in vegetable stock and add salt and pepper to taste.
  6. Bring stock up to a boil.
  7. Cover and bake in the oven until the rice is tender about 20 to 25 minutes.
  8. Let stand, covered for 5 minutes before serving.

Enjoy

Original recipe

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Greek Style Healthy Bean Stew

31 Wednesday May 2017

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

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Healthly been stew

Ingredientswrks4me_terry_tested-11

  • 2 cups dried black-eyed peas
  • 1/2 cup extra virgin olive oil
  • 1 large white or yellow onion diced (about 1½ cups)
  • 1/2 medium fennel bulb, sliced into thin strips
  • 2 teaspoons minced garlic
  • 3 large carrots, peeled and chopped (about 1 cup)
  • 4 stocks of celery (diced)
  • 1 large tomato, diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 large baby kale leaves or spring mix
  • 1/2 cup chopped fresh dill

Preparation

  1. Put peas in a large pot and add enough water to cover by 2 inches and bring to a boil. Cook for about a minute or so and then turn off heat and allow to soak for an hour. Drain beans and set aside
  2. Add olive oil in a large pot. Add onion and fennel and cook until tender. Add garlic, black-eyed peas, carrots, celery tomato and tomato paste, salt and bay leaves. Stir well until tomato paste is well distributed.
  3. Add enough water to cover vegetables and bring to a boil
  4. Reduce head and simmer until peas are tender.
  5. Add baby kale or spring mix and dill. Remove bay leaves

Serve and enjoy

 

Greek Style Potato Salad

31 Wednesday May 2017

Posted by in International Dishes, Salads, wrks4me - Recipes

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Greek Potato Salad

Ingredientswrks4me_terry_tested-11

  • 3 pounds medium red potatoes, peeled and quartered
  • 1 teaspoon celery seeds
  • 1 cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 2 tablespoon packed fresh oregano leaves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups leaf lettuce head chopped or fresh spring mix
  • 1/2 cup green onions, finely chopped
  • 1 stock of celery (diced)
  • 5 hard-cooked eggs, peeled and sliced lengthwise (optional)

Preparation

  1. Prepare dressing by whisking oil, vinegar, oregano, salt and pepper into a small bowl. Set aside
  2. Peel and quarter potatoes, then boil until tender and can be pierced with a fork. Drain water.
  3. While still hot add celery seeds and about half of dressing over potatoes
  4. Cool potatoes in refrigerator, then add remaining oil, lettuce, green onions, celery and lettuce or spring mix along with optional mint
  5. Serve with cooked eggs

Enjoy

 

Choco-Coconut Low Sugar Brownie Cookie

09 Tuesday May 2017

Posted by in Baking, Dessert, Gluten Free, Low Carb

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chocolate_brownie_cookie

Ingredientswrks4me_terry_tested-11

  • 1 1/3 Cups Golden Crisco Shortening (325 ml)
  • 1 cup Splenda sugar substitute (250 ml)
  • 2 cups Splenda brown sugar substitute (see below)
  • 1 Tbsp Vanilla  (15 ml)
  • 4 eggs, slightly beaten
  • 1 cups almond flour
  • 2 cups coconut flour
  • 2/3 cup Cocoa Powder (150 ml)
  • 1 tsp baking soda (5 ml)
  • 1 tsp salt (5 ml)
  • 1 cup milk or cashew milk
  • 1½ cups walnut pieces (375 ml)
  • 1 cup semi-sweet chocolate chips (250 ml) (subsitute sugarless chocolate chips if you can)
  • 1/2 cup of shredding coconut

Directions

Preheat oven to 325°F

  1. COMBINE Golden Crisco, Splenda sugar, Splenda brown sugar and vanilla in large bowl and
  2. BEAT with electric mixer on low speed for 1 minute or until creamy.
  3. ADD beaten eggs
  4. COMBINE Almond and Coconut flours, cocoa, baking soda and salt. ADD to creamed mixture alternatively with milk, beating on low speed about 1 minute, or just until blended.
  5. STIR in with spoon, nuts,chocolate chips and coconut
  6. DROP dough by heaping spoonfuls (about 2 Tbsp for each cookie) on parchment lined cookie sheet.
  7. BAKE at 325°F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes.

Note: These cookies do not flatten out

How to make brown sugar with Splenda

  • 1 cup of Splenda
  • 1 teaspoon molasses
  • 1 or 2 drops of extract of maple

Put Splenda, molasses and maple extract into a cup and mix together with a fork until well blended