Cook Because You Can

Mary Mervis Delicatessen

noreply@blogger.com (Michael Thompson) — Wed, 25 Jun 2014 21:04:00 +0000

Mary Mervis

Lexington Market
400 Eutaw Street
Baltimore, MD 21201

I love the fact that I have the opportunity to taste all kinds of foods from around the USA. I visited Baltimore recently and went to the famous Lexington Market in downtown. I walked around the

market in search of something unique to try. I found Mary Mervis and when I looked at the menu, I saw tounge listed. I had to get it.

I was surprised when I opened my sandwich because it looked and smelled like cornbeef. My sandwich was made on rye bread with swiss cheese and mustard. I took a bite and it was so good! I will most definately return for another sandwich or maybe something else new.

Tita's Kitchenette

noreply@blogger.com (Michael Thompson) — Thu, 19 Jun 2014 03:50:00 +0000

Tita's Kitchenette

2720 E Plaza Blvd

National City, CA 91950

(619) 472-5801

This is one of my favorite restaurants in the San Diego area. Every time I visit, I make the drive to National City to visit this small authentic Filipino gold mine. Tita's is located in a strip mall and is always packed with

customers. Tita's looks like a small canteen so if your looking for a fancy dine in place this is not it. The menu changes daily and it is always fresh. The food is tasty, the portions are HUGE and it's super affordable. Leave you credit cards in your wallet/pocketbook because they only accept cash.

This time I ordered a combo which comes with rice and 2 meat choices. I picked goat and pork adobo. All items can be ordered ala cart (small, medium or large) and the bbq chicken on the stick is one of a kind!

The Tractor Room

noreply@blogger.com (Michael Thompson) — Thu, 19 Jun 2014 03:29:00 +0000

The Tractor Room

3687 5th Ave, San Diego, CA 92103

(619) 543-1007

thetractorroom.com

If you are looking for a change of pace and you like to taste of wild game and huge portions of meat, then the Tractor Room is the place to go. They have a great happy hour and offer elk, boar and lamb dishes. You can dine in or sit out on

the patio to enjoy your meal and or favorite adult beverage.

I ordered the Wild Boar and mashed potato spring rolls. This dish was outstanding! It is listed under the appetizer section in the menu and the portion size is enough for a meal. The inside is decorated with a wild game theme and makes you fell like you are in a small town. Check it out!

The Broken Yolk

noreply@blogger.com (Michael Thompson) — Thu, 19 Jun 2014 03:04:00 +0000

The Broken Yolk

11630 Carmel Mountain Rd.

San Diego, CA 92128

858-675-YOLK(9655)

6:00AM - 3:00PM

If you are in the San Diego area, The Broken Yolk is a must for breakfast. They have many locations around town. The menu is outstanding with their spin on eggs Benedict plus made to order omelets! I ordered an egg
white omelet with mushrooms, tomatoes and bacon. It was so yummy and I will return on my next visit to San Diego. The staff was extra nice and accommodating. Come hungry because the portions are HUGE!

Cheever's

noreply@blogger.com (Michael Thompson) — Fri, 30 May 2014 02:05:00 +0000

I found this restaurant while I was visiting Oklahoma City. What a find! If you are ever

in this city, please visit Cheever's. Here is what I ate and let me tell you, that it was all delicious.

Appetizer

This was such a refreshing salad. It was made with kale leaves covered with toasted pistachios, grapefruit wedges, caramelized onions, blue cheese, corn and a yummy vinaigrette.

Entree

This is the house special. Chicken Fried Steak with a jalapeno white gravy served on smashed red potatoes. Green onions were added as a tasty garnish.

The service was quick and very attentive. I would recommend this restaurant to anyone that visits the OKC area.

Gluten Free Chicken Pot Pie

noreply@blogger.com (Michael Thompson) — Mon, 22 Apr 2013 12:50:00 +0000

Absolutely so easy and delicious! Another great gluten free recipe.
---Cook Because You Can

Filling:
2 tablespoons butter
1 cup diced potatoes (peeled)
2 garlic cloves
3-4 celery stalks chopped (try to chopped all the vegetables the same size)
2 medium carrots chopped
1/2 cup frozen peas
1 1/2 cups cooked chicken – cut up
1 3/4 cup gluten free chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
Topping:
3/4 cup Bisquick Gluten Free Mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 teaspoon tried thyme (I actually used 1 tablespoon and we both thought it was too much)
Salt to taste

Directions:
Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add potatoes; cook, stirring frequently cook for five minutes. Stir in celery, carrots, garlic and peas, cook an additional five minutes. Add the chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
In small bowl, stir all topping ingredients with fork until blended. Season with salt and pepper. Drop topping mixture in small spoonful's over chicken mixture. Carefully spread the topping over the entire dish (this is optional, you can just top it with the spoonful's).
Bake 30-35 minutes or until toothpick inserted in center of topping comes out clean. The topping should be a light golden brown

Five Ways to Cook Oven/ Stove Top Spareribs

noreply@blogger.com (Michael Thompson) — Mon, 04 Mar 2013 15:27:00 +0000

You don't need a backyard grill or pit smoker to make great pork spareribs—it's possible to turn out tender, succulent beauties in your kitchen. Try these five oven and stove top recipes. ----Cook Because You Can

1. Bar-B-Q
1 18 oz. bottle BBQ sauce whisk
1/2 cup orange juice

Bake at 300°F (150°C) for at least 2 hours, flipping ribs halfway.

Uncover and bake each side for 10 minutes to finish
www.cookingforengineers.com

2. Chinese Cinnamon

1 cup soy sauce whisk
1 cup brown sugar
1 cup sherry
1 tsp ground cinnamon
1 tsp ground black pepper

Bake at 300°F (150°C) for at least 2 hours, flipping ribs halfway.

Uncover and bake each side for 10 minutes to finish
www.cookingforengineers.com

3. Five Spice Spare Ribs

4 lbs pork spareribs; individually cut
2 1/2 cups peanut oil

Marinade:
1 tbsp dry sherry or rice wine
1 tbsp light soy sauce
1 tbsp cider vinegar or chinese white rice vinegar
1/2 tsp sesame oil

Sauce:
1 tbsp garlic; finely chopped
1 tbsp five spice powder
7 tbsp scallions finely chopped
1 tbsp sugar
1 tbsp light soy sauce
2 tsp fresh orange peel; finely chopped
4 tbsp cider vinegar or chinese black rice vinegar

Mix marinade ingredients in a bowl; soak spareribs in mixture for about 25 minutes at room temperature. Heat oil in a deep fat fryer, or large wok. Slowly cook the marinaded spareribs, until they are brown. Do this in several batches. Drain each cooked batch on paper towels.

Put the sauce ingredients into a wok or frying pan. Bring sauce to the boil; reduce heat. Add spareribs and simmer them slowly uncovered for about 40 minutes, stirring occasionally. Add a little water to the sauce if necessary to prevent it from drying up. Skim off any surface fat, and serve.
www.bigoven.com

4. Chinese Spare Ribs with Teriyaki
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
sea salt and freshly ground black pepper

Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
chopped fresh cilantro and green onion, for garnish

Preheat the oven to 300 degrees F.

Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.

Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).

Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
www.foodnetwork.com

5. Spare Ribs Roasted with Vinegar and Red Pepper

1 rack pork spare ribs, (about 3 1/2 pounds)
sea salt, or Kosher salt
freshly ground black pepper
⅓ cup exrta-virgin olive oil
12 whole garlic cloves, peeled
4 bay leaves, fresh or dried
1 cup chicken stock, or canned reduced-sodium chicken broth
1 cup dry white wine
½ cup red wine vinegar
2 tablespoons honey
2 teaspoons crushed red pepper, pulverized or chopped fine

Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you.) Preheat the oven to 425 degrees F.

Pat the spare ribs dry and season them with salt and pepper. Toss them in a roasting pan into which they fit comfortably with the olive oil, garlic and bay leaves. Pour in the stock and roast, turning occasionally, until the liquid is almost completely evaporated and the ribs are golden brown, 45 minutes to an hour.
Meanwhile, stir the wine, vinegar, honey and crushed red pepper together in a small bowl until the honey is dissolved.

Brush all sides of the ribs with some of the vinegar glaze, then pour the remaining glaze into the roasting pan. Continue baking, turning every few minutes, until the glaze is syrupy and the ribs are mahogany brown and sticky to the touch, about 20 minutes

www.lidiasitaly.com

Gluten Free Baked Beans

noreply@blogger.com (Michael Thompson) — Tue, 26 Feb 2013 13:38:00 +0000

Some folks call them the"Magical Fruit". I love baked beans and here is a great spin on a classic dish!

---Cook Because You Can

7 slices of bacon fried

1 medium onion

1/2 cup ketchup

1/4 cup white vinegar

1 tsp dry mustard

1/2 tsp salt

1/2 tsp pepper

1 cup brown sugar

1 can each (baby lima beans, dark red kidney beans, pork and beans (medium size), huge lima beans)

Cook bacon until crisp. Cook onions in small amount of bacon grease until tender ( I like to add a small amount of brown sugar to carmalize the onions).

Mix ketchup, brown sugar, mustard, salt, pepper,vinegar and cook in a saucepot over low heat for 20 minutes.

Mix beans (undrained), onion, and ketchup mixture. Pour into pan and bake @ 350 for 1 hour.

Put bacon in a small ziploc bag and crush into bits and pour into a bowl. Use bacon bits as a topping on each individual serving for a nice crunch!

Chicken-Andouille Gumbo and Muffuletta Sandwich

noreply@blogger.com (Michael Thompson) — Wed, 13 Feb 2013 13:53:00 +0000

What a great dish for Mardi Gras or anytime you want to bring New Orleans to your home. I made this yesterday and it was so good!

---- Cook Because You Can

Chicken-Andouille Gumbo

1 1/2 gallons water
1 (4-pound) chicken, cut up
5 bay leaves
5 parsley sprigs
3 whole garlic cloves
1 pound andouille or smoked sausage, diced
2 medium onions, chopped
1 large green bell pepper, chopped
1 large celery rib, chopped
3 tablespoons minced garlic
4 chicken bouillon cubes
1 1/4 cups vegetable oil
1 1/2 cups all-purpose flour
1 tablespoon salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 bunch green onions, chopped
1/2 cup chopped fresh parsley
Hot cooked rice

Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.

Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.

Muffuletta
2 cups Olive Salad (See recipe below)
1 (16-ounce) French bread loaf, split horizontally
1/2 pound sliced hard salami
1/2 pound sliced cooked ham
6 Swiss cheese slices
6 thin provolone cheese slices

Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.

Olive Salad
1 (1-quart) jar mixed pickled vegetables
1 purple onion, quartered (optional)
1 (16-ounce) jar pitted green olives, drained
2 (2 1/4-ounce) cans chopped ripe olives, drained
1/4 cup chopped pepperoncini peppers
2 tablespoons capers
1 tablespoon minced garlic
1/2 cup olive oil $
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Drain pickled vegetables, reserving 1/4 cup liquid.
Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Southern Living

JANUARY 1998

Salsa-Roasted Salmon

noreply@blogger.com (Michael Thompson) — Thu, 25 Oct 2012 22:01:00 +0000

I love fish and salmon is easy and very yummy. Try this low-calorie, quick and easy to make recipe.

---Cook Because You Can

1 medium plum tomato roughly chopped

1/2 teaspoon chili powder

1/2 small onion, roughly chopped

1/4 teaspoon ground cumin

1 clove garlic, peeled and quartered

1/4 teaspoon salt

1 small jalapeno pepper, seeded and roughly chopped

2-3 dashes hot sauce

1 teaspoon cider vinegar

8 ounces center-cut salmon fillet, skinned and cut into 2 portions

Preheat oven to 400°F.

Place tomato, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.

Nutritional Information:
Calories: 229

Fiber: 1 g
Fat: 13 g

Saturated Fat: 3 g
Carbohydrates: 4 g

Protein: 23 g
Sodium: 376 mg

Cholesterol: 0.067 g
Potassium: 548 mg

Veggie Nuggets

noreply@blogger.com (Michael Thompson) — Tue, 18 Sep 2012 20:27:00 +0000

Check it out! Awesome veggie nugget recipe that is not fried, but baked. How cool is that?

---Cook Because You Can

Ingredients

2 large russet potatoes, peeled and cut into 2-inch cubes
2 medium carrots, peeled and cut into 1-inch pieces
1 cup broccoli florets
1/2 cup frozen corn kernels, defrosted
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup all-purpose flour
2 large eggs, whisked
1 cup bread crumbs
olive or canola oil
cooking spray
Ketchup or mustard, for serving (optional)

Preparation

1. Place the potatoes and carrots in a steamer pot over boiling water and steam for 15 minutes.

2. Add the broccoli and steam for 5 minutes.

3. Place the potatoes in a bowl and mash them. Place the corn, broccoli, and carrots in a food processor and pulse to finely chop.

4. Add the chopped vegetables, salt, garlic powder, and onion powder to the mashed potatoes and stir to incorporate.

5. Spread the mixture ½ inch thick on a baking sheet and freeze for 1 hour (no more than 1½ hours).

6. When you're ready to make the nuggets, place the flour, eggs, and bread crumbs in three separate bowls, forming an assembly line.

7. Preheat the broiler and line a baking sheet with foil. Coat the foil with cooking spray.

8. Remove the pan from the freezer. Use a 1- to 2-inch-wide cookie cutter to cut out shapes from the potato mixture, or use a knife to cut into small squares. Gently coat the nuggets with the flour, then the egg, then the bread crumbs, and place on the baking sheet.

9. Lightly coat the nuggets with cooking spray. Broil for 2 minutes on each side, or until golden, keeping an eye on them so that they don't burn. (You can also bake the nuggets at 450°F for 10 minutes.)

10. Serve with ketchup or mustard if desired.

To Freeze: After step 8, place the breaded nuggets on a baking sheet and freeze for 30 minutes. Remove from the freezer, place in a zip-top bag, label, and freeze for up to 3 months.

Serving Size

Makes 40 to 50 nuggets

www.msn.com

Marinated Chicken Bruschetta

noreply@blogger.com (Michael Thompson) — Sun, 15 Jul 2012 23:10:00 +0000

I am currently on a 1600 calorie daily diet and this yummy dish helps with a low calorie choice. With on 247 calories per serving, this recipe is quick and easy!
--- Cook Because You Can

3/4 cup Wish-Bone® Italian Dressing, divided
6 (5 ounce) skinless, boneless chicken breast halves
2 medium beefsteak tomatoes, chopped
1/4 cup diced red onion
1 tablespoon finely chopped fresh basil leaves* (optional)

Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow non aluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.

Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.

Footnotes
* For Marinated Chicken with Fresh Salsa, use cilantro instead of basil.

Nutritional Information

Amount Per Serving Calories: 247 | Total Fat: 11.5g | Cholesterol: 81mg

Amazing Skinny Bread Substitute

noreply@blogger.com (Michael Thompson) — Sun, 22 Apr 2012 13:25:00 +0000

This recipe was submitted by Aimee Thompson of Covington, GA. If you want a bread substitute, this recipe is great! You can make muffins or just use it like I did to make a sandwich. Gluten free and very healthy!

                                                    --- Cook Because You Can

1/4 cup   flaxseed meal (ground or milled)
1 tsp       chia seed (optional)
1 tsp       baking powder
1 tsp       cinnamon (optional--use for sweet muffins)
1 tsp       coconut oil
1 tsp       coconut palm sugar (organic sugar or any sugar substitute)
1             egg

Mix all ingredients together in a microwave safe cup or dish. The mixture will take the shape of the container. Microwave on high for 55 seconds to 1 minute. Turn over container onto plate. Immediately wash the container.

Mike T's Homemade Pork Bolognese Sauce

noreply@blogger.com (Michael Thompson) — Wed, 07 Mar 2012 18:18:00 +0000

I love to cook Italian dishes! A good sauce is a must for your recipe collection and here is my home made bolognese. Please try and comment on your results.
---Cook Because You Can

4 tbsp extra virgin olive oil
3 carrots
3 celery stalks
1 medium onion
2 large garlic cloves
1 tbsp fresh oregano (dry will work too)
boneless pork loin ( you pick the size, I like alot of pork in mine)
1/2 pound of bacon
4 large tomatoes (you can also use a large can of diced tomatoes)
1 large can of tomato paste
2 large cans of tomato sauce
salt and pepper to taste
1 can stock (pork, chicken or vegetable)
1 cup of white wine

Cut the pork loin into 1" slices and then cut the slices into 2 pieces. You can cut the pork anyway you like, some folks may prefer pork cubes or small strips. Add 2 tbsp of olive oil to large skillet set on med-high heat. Brown and sear the pork pieces, then remove from the pan and place on a plate to rest.

Clean and chop carrots, celery, onion and garlic into very small pieces. Add 2 tbsp of olive oil to a large sauce pot set on med-high heat. Add chopped bacon first and brown pieces. After bacon is cooked, add carrots, celery, onion and garlic to the pot and saute for about 5-6 minutes. Add oregano, salt, pepper and stock to pot. Simmer for about 5 minutes while stirring. Add wine to pot and let the mixture come to a light boil for another 5 minutes. Most of the alcohol will cook out.

Dice tomatoes. Add diced tomatoes and tomato sauce to the pot and stir everything together. Now add the pork pieces to the pot, bring the sauce to a simmer and reduce heat to low. After the sauce has cooked for an hour, slowly stir in tomato paste one tablespoon at a time.

Let the sauce cook on a low heat for another 3 -4 hours. Your yummy sauce is now ready to top your favorite pasta. For best results, put the sauce in the fridge for 24 hours before you eat it.

www.cookbecauseyoucan.blogspot.com

Orange and Avacado Salsa

noreply@blogger.com (Michael Thompson) — Wed, 01 Feb 2012 02:30:00 +0000

If you are looking for a great new salsa recipe for the Super Bowl this year, try this one! I like to leave the grapefruit out. Enjoy!
---Cook Because You Can

3 cups orange sections, chopped (about 4)
2 1/2 cups pink grapefruit sections, chopped (about 2 large grapefruit)
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeño pepper
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1 diced peeled avocado

Combine all ingredients in a bowl; toss gently. Serve immediately with your favorite chip!

www.myrecipes.com

Salmon with Sweet & Spicy Rub

noreply@blogger.com (Michael Thompson) — Mon, 02 Jan 2012 16:03:00 +0000

Happy New Year! One of my resolutions this year is to get back on track with a healthy diet. Here is a great fish recipe that is low-calorie and delicious!

-----Cook Because You Can

Cooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil

Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.

Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

Nutritional Values:

Calories 280; Total Fat 13 g; (Sat Fat 2 g, Mono Fat 5 g, Poly Fat 5 g) ; Protein 34 g;

Carb 5 g; Fiber 1 g; Cholesterol 95 mg; Sodium 135 mg

Turkey & Squash Soup

noreply@blogger.com (Michael Thompson) — Thu, 01 Dec 2011 14:17:00 +0000

After Thanksgiving, I always look for something to make with my leftover turkey. The weather is turning colder and soups are always good this time of year.

                              ---Cook Because You Can

2   teaspoons canola oil
2   leeks, trimmed, chopped and rinsed
1   red bell pepper, chopped
3   cloves garlic, minced
4   cups reduced-sodium chicken broth
1 1/2   pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
2   tablespoons minced fresh thyme, or 2 teaspoons dried thyme
1 1/2    teaspoons ground cumin
1   pound turkey cutlets, cut into 1/2-by-2-inch strips
2   cups frozen corn kernels
2   tablespoons lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
Freshly ground pepper, to taste

Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.
6 servings, about 1 1/2 cups each

Nutrition:

Per serving: 231 calories; 3 g fat ( 0 g sat , 1 g mono ); 30 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 24 g protein; 6 g fiber; 550 mg sodium; 692 mg potassium.

Nutrition Bonus: Vitamin A (260% daily value), Vitamin C (120% dv), Folate (21% dv), Iron (20% dv).

Carbohydrate Servings: 1 1/2

www.eatingwell.com

Collard Greens

noreply@blogger.com (Michael Thompson) — Tue, 08 Nov 2011 03:56:00 +0000

If you love greens, it is a great time of year to make a huge pot! I stopped at a local veggie stand and bought some fresh greens and made some craklin' corn bread to go with it. I love this recipe---so simple and delicious.
---Cook Because You Can

1 (Fresh) bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste

Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Nutritional Information

Amount Per Serving Calories: 165 | Total Fat: 11.4g | Cholesterol: 35mg

www.allrecipes.com

Raspberry-Glazed Rosemary Chicken

noreply@blogger.com (Michael Thompson) — Thu, 20 Oct 2011 12:43:00 +0000

I am always looking for another way to make a healthy chicken dish. This tasty and tangy recipe offers a change from the standard chicken dishes.
---Cook Because You Can

1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
8 skinless, boneless chicken breast halves
1/4 cup fat-free chicken broth
1 cup raspberry preserves
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, stir together crushed rosemary, sage, and oregano.
Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.

Bake in preheated oven for 20 minutes.

Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.

Nutritional Information

Amount Per Serving Calories: 240 | Total Fat: 1.6g | Cholesterol: 68mg

www.allrecipes.com

Cranberry French Toast

noreply@blogger.com (Michael Thompson) — Sun, 09 Oct 2011 14:59:00 +0000

This outstanding dish was submitted by Britt Figueroa from St. Simons Island, GA. If you love cranberries, then this recipe needs to go in your collection!

----Cook Because You Can

1 Loaf challah bread

1 (8 oz) package cream cheese

1 cup sugar

1 1/2 cups fresh cranberries

1/2 stick butter

4 eggs

1/2 cup whole milk

Instructions:

Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.

Top with powdered sugar.

Britt Figueroa

St. Simons Island,Georgia

Smoked Salmon and Cheese Mini Twice-Baked Potatoes

noreply@blogger.com (Michael Thompson) — Tue, 27 Sep 2011 18:11:00 +0000

Here is another great low-calorie tailgaiting or party appetizer. These little bites of goodness will put a smile on your face!!
---Cook Because You Can

6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons fat-free milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Preheat oven to 400°.

Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.
Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.

Nutritional Information

Calories: 96
Calories from fat: 27%
Fat: 2.9g
Saturated fat: 1.7g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.1g
Protein: 3.5g
Carbohydrate: 13.6g
Fiber: 0.9g
Cholesterol: 8mg
Iron: 0.7mg
Sodium: 159mg
Calcium: 37mg

www.myrecipes.com

Texas Caviar

noreply@blogger.com (Michael Thompson) — Wed, 14 Sep 2011 16:30:00 +0000

It's football season! Here is a quick, low-calorie dip that is great for tailgating. Leave the jalapenos out for a mild dip if you like, but I like it HOT!
---Cook Because You Can

2 - cans (15 oz) Bush's canned black beans or black eye peas, drained & rinsed
1 - 15 oz can regular yellow corn, drained
1/2 - 3/4 cup diced celery
1/4 - cup diced green bell pepper
1/4 - cup diced red bell pepper
1/4 - cup diced purple onion
1/8 - 1/4 cup chopped cilantro
chopped pickled jalapeno slices (to your taste)
1 - 8oz bottle Italian dressing
salt & pepper to taste

Mix all the ingredients together adding the dressing last. Chill overnight. Serve with tortilla chips, pita chips or as a salad. I like Fritos with my dip.

Salmon Salad Sandwich

noreply@blogger.com (Michael Thompson) — Thu, 01 Sep 2011 12:03:00 +0000

I love salad sandwiches! I usually make tuna, egg, ham or chicken salad, but sometimes I am in the mood for salmon. Here is a great low-calorie lunch or snack. I added additional spices to mine and gave it a twist!

                                          ---Cook Because You Can


2    6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/4 cup minced red onion
2    tablespoons lemon juice
1    tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4   tablespoons reduced-fat cream cheese
8   slices pumpernickel bread, toasted
8 slices tomato
2    large leaves romaine lettuce, cut in half

Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

Nutrition Per serving: 286 calories; 9 g fat ( 3 g sat , 4 g mono ); 34 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 22 g protein; 4 g fiber; 645 mg sodium; 262 mg potassium.
Nutrition Bonus: Folate (22% daily value), Iron & Vitamin C (17% dv), source of omega-3s.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat

Low Calorie Chicken Fajita Pizza

noreply@blogger.com (Michael Thompson) — Sun, 21 Aug 2011 14:03:00 +0000

I am a pizza nut! Pizza is sooooo off my list of good for you things to eat. Pizza is now back on my menu with this low-calorie pie.

---Cook Because You Can

2 Chicken breast (skinless and boneless) Chopped
1 c red onion, chopped or sliced
1 c green or red pepper chopped or sliced
1 can petite diced tomatoes, drained
2 cloves garlic, minced
1 T chili powder
1/2 T dried Cilantro
2 T olive oil, divided

Brown chicken in 1 T olive oil, and remove from pan. Add vegetables and garlic to pan and saute. Add chili powder, cilantro, and chicken back to pan and simmer for 5 min.

Grease pizza pan with remaining table spoon of olive oil and use favorite pizza crust. Add toppings and cook at 425 for 18-22 minutes.

Nutritional Info:

Servings Per Recipe: 8

Amount Per Serving -Calories: 124.0 ,Total Fat: 4.3 g ,Cholesterol: 34.2 mg ,Sodium: 174.1 mg

Total Carbs: 6.7 g ,Dietary Fiber: 1.9 g ,Protein: 14.7 g

www.sparkpeople.com

Indian Spiced Cauliflower Recipe

noreply@blogger.com (Michael Thompson) — Fri, 19 Aug 2011 12:01:00 +0000

Now here is something different. Cauliflower is a great vegetable, but I always make it the same way. If you like stuff with a kick, then try this dish!
                            ---Cook Because You Can

1½ cup walnuts
4 Tbsp. olive oil
1 head cauliflower, broken up into small florets (about 1½ pounds)
½ tsp. chili powder
1 tsp. turmeric
1 Tbsp. garam masala*
     *Garam masala is a mixture of north Indian spices like cinnamon, cumin, and nutmeg. Find it
        in the spice aisle¼ tsp. cayenne pepper
1¼ cups vegetable stock
3 Tbsp. tomato paste
¼ tsp. kosher salt

Preheat oven or toaster oven to 350°. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.

In a medium skillet, heat olive oil over medium-high heat. Lightly brown cauliflower, stirring frequently, then remove from skillet and transfer to a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the hot pan and toast lightly, about 30 seconds. Immediately add the vegetable stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for 2 minutes. Garnish with ground walnuts and serve.

Nutritional Info:

Per serving: 288 calories, 22 grams fat, 6 grams protein, 20 grams carbohydrates.

www.oprah.com