I  have a special suggestion for your main course.  It is “Spaghetti Puttanesca”, and

the list of ingredients are:

2 cans of Italian tomatoes (canned or fresh)

1 pound dried pasta

1/4 cup of high grade olive oil

2 – 3 minced garlic cloves

1 teaspoon oregano (fresh)

1/2 cup of black olives

1/4 cup of capers

4-6 anchovy fillets
(washed and chopped)

salt and pepper

Nicoise

1/2 cup of  parsley
(Italian parsley) for garnish

Be careful with the salt, however, as you receive plenty from the anchovies.

Today we have

easy Italian recipe

in video form.  It should be fun.  It is based on making Spaghetti

Puttanesca.   Have you ever tried it?   Here’s your chance:

Bear in mind this easy Italian recipe uses fish – anchovy, to be exact.   So if you are allergic

or don’t care for anchovies, you can skip this recipe.

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BLACK BEAN NACHO PIZZA      Provided By  eatingwell.com/

Ingredients

• 1 cup(s) canned black beans, rinsed
• 1/2 cup(s) chopped jarred roasted red peppers
• 1  garlic, quartered
• 1 tablespoon(s) chili powder
• 1/4 teaspoon(s) salt
• Yellow cornmeal, for dusting
• 1 pound(s) Easy Whole-Wheat Pizza Dough, or other prepared dough
• 1 cup(s) shredded Monterey Jack cheese
• 2  medium plum tomatoes, diced
• 4  medium scallions, thinly sliced
• 1/4 cup(s) chopped pitted ripe black olives
• 2 tablespoon(s) chopped pickled jalapeños

Directions

1. Preheat grill to low.
2. Place beans, peppers, garlic, chili powder, and salt in a food processor and process until smooth, scraping down the sides as needed.
3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
5. Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives, and pickled jalapeños.

P.S. Why not include your kids  – they can slice up some of the ingredients

More Recipes:  Grilling Vegetarian Recipes

2011    Cooking Info Just For U

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First up, we have from Betty’s kitchen, a delectable chicken casserole recipe called “Betty’s Swiss Cheese Chicken Casserole Recipe“.

In the video, she recommends using half breasts; equivalent would be 6 chicken half breasts, or 12 chicken strips, or 12 of the small chicken tenders.

Be sure to employ sanitation measures and wash your hands after you’ve touched the chicken.

Anyway, here is the first of todays Chicken Casserole Recipes videos, from Betty:

Swiss Cheese Chicken Casserole Recipe  (Click me)  

Tasty Recipes

Easy Chicken Casserole recipes

Your kids will likely appreciate the next recipe – and  is one of my favorite chicken casserole recipes.

It uses red and green pepper, garlic, onion, canned tomatoes. It’s among the easy chicken casserole recipes
category, and should not be too much bother to make for your family.

This video is done by a British fellow who is out on his yacht, cooking.  He gives us a bit of historical information

(notice his reference on denim, and the south of France).  He is Keith Floyd of the BBC and he is fairly entertaining as he describes his

easy chicken casserole recipes ingredients

***************************************************************

I hope you’ve enjoyed these recipes.  I’ve relished bringing  them to you.

Jan

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Well, that was easy, wasn’t it?  Now for a broccoli recipe with bouilla  base, tarragon &

mushrooms to flavor up one of our Chicken Casserole Recipes -

Easy Chicken Casserole Recipes: CHICKEN BROCCOLI CASSEROLE

Easy Chicken Casserole Recipes:  With Green and Red Pepper, Garlic, Onion

This one is by a Brit – an amusing chap with a British Accent, putzing about in his kitchen.  

I especially like the part where he talks about denim & its origin (he’s funny).  

Anyway here is today’s easy chicken casserole recipes installment:

Easy Chicken Enchilada Recipe

Any of you out there who love zesty yet

easy chicken enchilada recipes?

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• Cut the boneless chicken pieces into1 ” cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chinese chili chicken hot garnished with chopped green onion tops.
• Chinese chili chicken goes well with steamed / boiled rice.

There you have it – a nice zesty recipe for you and yours.

Healthy Home Cooking from  Cooking.info-just-for-u.com/blogger

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healthy vegetarian recipes

IMG_0882

Easter 2010

Eggplant Parmesan

Author:midwesternvegan

from  Allrecipes.com:

Original Recipe Yield is  8 to 10 servings

Prep Time: 25 Minutes

Nutritional Information

Amount Per Serving  Calories: 487 | Total Fat: 16g | Cholesterol: 78mg

Healthy Home Cooking from Cooking.info-just-for-u.com/blogger

Healthy Vegetarian Recipes: Eggplant Parmesan is a post from: Cooking Info Just for You

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2. Simple Vegetarian Recipes – A Collection
3. Lo Carb Recipes: Guacamatoes Are Delicious

Tips:  How To Deep Fry Food in a Wok (Video)   and ALso:  Simple Chicken Stir Fry

2011   Cooking Info Just For U

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So pretty, and just wonderful for simple summertime fare.

Summer Recipes with Zesty Flavors!

Here are the ingredients:

• 6 Ripe, small tomatoes
• Lettuce leaves
• 1 Batch of Guacamole

1.  Cut the stems out of the tomatoes, leaving the skin intact at the very bottom.  Slice each tomato  into 8 wedges, taking care not to cut through the tomato skin at the very bottom of the stem.

2.  Place a lettuce leaf, or some other kind of greenery on each salad plate, and put a tomato on top, spreading the wedges out to look like a flower

3.  Spoon 2 – 3 Tablespoons (Heaping) of Guacamole into the middle of the Tomato flower, and serve (chilled if you prefer).

Yield:  6 Servings

Depending on the size of your tomatoes, each will have about 17 Grams of carbohydrates and 5 Grams of fiber

What if you don’t have a family of 6  - then halve the recipe, and plan to use the rest of the guacamole for something else – omelettes, perhaps, or Mexican appetizers.   Guacamole has over 1,000 mg. of Potassium per serving.

More Summer Fare:

Quick Italian Recipes – Antipasto

Healthy Cooking – Eggplant Recipe

Berries Marinated in Balsamic Vinegar

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• Salami
• Boiled Ham
• Wedges of Canteloupe
• Pepperoncini
• Hard Boiled Eggs, halved
• Marinated Mushrooms
• Black and Green Olives (hi quality)
• Strips of Canned Pimento
• Marinated Artichoke Hearts
• Solid Pack White Tuna (Drizzle in Olive Oil)
• Sardines

Simply arrange some or all of these things decoratively, on a platter.  Put out a stack of small plates, and some forks.  Dinner is served!

Yield: Varies with your taste and needs, but here are some basic nutritional guidelines for the items on your antipasto platter:

1. Canteloupe:  1/8 of a small melon:  4.5 grams of Carbohydrates
2. Salami:   1 average slice:  0.5 grams of  Carbohydrates, a trace of fiber; 3 grams of protein
3. Boiled Ham:  1  average slice: a trace of Carbohydrates, no fiber; 3.5 grams of protein
4. Pepperoncini:  1 average piece:  0.5 grams of Carbohydrates, a trace of fiber; no protein
5. Hard-boiled Eggs:  1/2 :  0.3 grams of Carbohydrates, no fiber; 3.0 grams of protein
6. Marinated Mushrooms: 1 average piece: 1 gram of Carbohydrates, a trace of fiber; 0 protein
7. Black Olives:  1 Large: 0.5 grams of Carbohydrates, a trace of fiber; no protein
8. Green Olives:  1 Large:  a trace of Carbohydrates, a trace of fiber; no protein
9. Pimento:  1 Slice:  a  trace of Carbohydrates, a trace of fiber; no protein
10. Tuna:  3 Ounces:  no Carbohydrates, no fiber;  22 grams of protein
11. Sardines:  2 Average:  no Carbohydrates, no fiber;  5 grams of protein
12. Artichoke Hearts:  2 Quarters:  2 grams of Carbohydrates, 1 gram of fiber; no protein

Excerpt from  500 Low-Carb Recipes  by Dana Carpender

Cooking Just For You

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Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it.  For the salad, prepare a green salad, with shredded cooked chicken.  Sprinkle top with dry chow mein noodles.

Additional Recipes: Coconut Chicken Recipe OR  maybe  Tom Kha Gai (a Thai Recipe) – good -  if you happen to bored with the usual chicken soup recipes, try this!   It’s quite popular, but spicy.

Want some HealthyKids recipes?

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Many Fermented Foods Contain Helpful Bacteria -

Many fermented foods contain probiotics, or useful bacteria, which can aid a person in digesting their food.

Examples of some fermented foods are yogurt, soy sauce, sauerkraut, and things made of sour dough (like beer bread).    Do You Like   Bavarian Style Kielbasa & Sauerkraut Dish

So not only are these foods delicious, but also they aid digestion and the immune system.  In light of the fact they also have really good vitamin supply (B12), I’d like to share a few probiotic recipes:

First is a sourdough beer bread recipe:

(Recipe from About.com)

Yield: 2 medium loaves

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 60 minutes

Ingredients:

• 12 oz beer, room temp
• 1 cup sourdough starter
• 1/2 cup sugar
• 5 cups bread flour, about

Preparation:

Interested in Your Kids Eating Healthy? Check out our Healthy Kids Site

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1. Panera Bread Chocolate-Cherry Ricotta Toast

Here’s a neat recipe for eggplant.  Indicates exactly how to properly prepare steamed eggplant.   Most people don’t know how to do it, and it is so good for you.  This recipe features hempseed (by Nutiva) and extra virgin coconut oil.

If you’re a vegetarian, you’ll surely like this:

Recipe from Nutiva.com :

Coconut Eggplant

* 1 – 2 eggplants
* 3 Tbsp Nutiva Extra Virgin Coconut Oil
* 2 Tbsp Nutiva Shelled Hempseed

Directions:
Chop up fresh eggplant into cubes a bit wider than a french fry– and 2-3 inches long. Place in steamer for 10 minutes until the eggplant is slighly soft, but not over done.  Just before the steaming is done, heat up a sauce pan to medium heat with several Tbsp of Coconut Oil.

Place the steamed eggplant into the hot pan for 3-4 minutes, and add more coconut oil as the eggplant soaks up the oil.
Drop in tamari or soy sauce for an extra flavor edge.
Turn the pieces over with a spatula so the eggplant cooks evenly.

Serve in a bowl–top with a dash of sea salt and shelled hempseeds.

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4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper

For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.
(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:
1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade.  Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.  Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

For more scrumptious recipes & cooking tips, visit  foodfit.com

For  Healthy Kids/Teen Weight information,  you may visit  HERE

For Diabetic Meal Planning, you may wish to go Here

“Kids Nutritional Guidelines” -  What Parents Should KNOW

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3/4 cup fresh cherries, pitted and chopped, juice reserved
extra chopped cherries for garnish
1 1/2 cups ricotta cheese
2-4 tablespoons sugar
1/8 teaspoon almond extract
4 slices Cinnamon Raisin bread (about 3/4″ thick)
1/4 cup mini chocolate chips or chocolate curls
1/4 cup sliced almonds

Mix together chopped cherries and reserved juice, ricotta, sugar to
taste and almond extract in a medium bowl.  Cover and refrigerate
until ready to use.

Toast the bread.  Spread each slice with the cherry-ricotta mixture
and sprinkle with the chocolate pieces, sliced almonds and extra
chopped cherries.

Makes 4 servings

A Recipe from Ron Douglas of RecipeSecrets.net

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Serves 2

Ingredients

1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
2 shortbread biscuits

Directions

In a small bowl, whisk together the balsamic vinegar, brown sugar and vanilla.

In another bowl, add the strawberries, blueberries and raspberries. Pour the balsamic vinegar mixture over the berries. Let the fruit marinate for 10 to 15 minutes. Drain the marinade. Refrigerate or serve immediately.

To serve, divide the berries into 2 serving dishes. Place the shortbread biscuit on the side of the bowl.

For more from the Mayoclinic.com website, go HERE

Nutritional Analysis

(per serving)

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chimichangas

will bring your family running to the dinner table every time, without you even having to call them .  The wonderful aroma will be enough to stir their interest.  This meal is very filling, and adds an international flavor.   Bon appetit!

This recipe is easy to make using leftover chicken.   Feel free to substitute cooked ground beef or chopped steak.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 ? 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

Preheat the oven to 450 degrees F.  In a large saucepan, saute onion and garlic in oil until tender.  Stir in chili powder, salsa, and cumin. Stir in shredded chicken.  Let cool.  Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.  Serve with sour cream and guacamole.

*Note:  This is one of those mexican suppers that is truly delightful – a good choice for your teenagers having their friends over to dinner!

Serves 8-10

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It even has an iPhone application to aid you ladies (or men) in organizing your day.  This should help relieve the pressure, as well as organizing your Thanksgiving!

Here’s the link —>   Thanksgiving Resource

P.S.  It offers an iPhone application to help get you organized !!

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At epicurious.com they offer a delicious, mouth watering recipe for burnt pumpkin pie.  If some of you ladies have never tried this, it is not only wonderful but a

memorable dessert

for your guests to rave about:

• 1 recipe pâte brisée
• 1/3 cup sugar
• 1 cup light corn syrup
• 2 tablespoons dark rum
• 2 tablespoons unsalted butter, cut into bits
• 3 large eggs
• 1 teaspoon vanilla
• 2/3 cup fresh pumpkin puree or canned pumpkin puree
• 1 teaspoon ground ginger
• 1 cup pecan halves
• sweetened whipped cream as an accompaniment

Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1-quart) pie tin. Crimp the edge of the dough decoratively and chill the shell for 30 minutes.

In a heavy saucepan cook the sugar over low heat, undisturbed, until it is melted, cook it over moderately low heat, swirling the pan occasionally, until it is a deep caramel color, and stir in the corn syrup, stirring the mixture until it is combined well. Add the rum and the butter and cook the mixture for 1 minute. Remove the pan from the heat and let the mixture cool until it stops bubbling.

In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a stream, whisking. In another bowl whisk together the pumpkin purée and the ginger and whisk in 1 1/4 cups of the egg mixture. Pour the pumpkin mixture into the prepared shell, arrange the pecan halves decoratively on the mixture, and spoon the remaining egg mixture over the pecans. (The pecans will float to the top.) Bake the pie in the middle of a preheated 350°F. oven for 45 to 50 minutes, until the filling is set and the crust is pale golden, let it cook, and serve it warm or at room temperature with the whipped cream.

Recipe for pâte brisée -

Ingredients

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Autumn Dessert Recipes: Time for Pumpkin Pie! is a post from: Cooking Info Just for You

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Heat coconut oil in a large skillet over medium high heat. Put chicken in the skillet, dust with curry, salt, pepper and sweetener. Add onions, apple, potatoes and garlic & sauté about 5 minutes. Add curry powder and water. Cook on medium heat for about 10 minutes or until chicken and potatoes are done. Add coconut milk powder and stir until completely dissolved into thick gravy. Remove from heat and serve over bread or rice.

Suggested toppings: Chopped peanuts, Chopped green onions, Chopped cucumbers, Shredded coconut, Raisins, Chutney, Sliced bananas that are sprinkled with lemon juice, Chopped pickles, Sweet peppers, yellow, green or red.

Recipe by: Wilderness Family Naturals

P.S. I tried their sweet mango pepper dressing – it was to die for.

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Preparation Time: 10 minutes
Serves: 4

A sumptuous addition to your summer menu:

Ingredients:

1 8 oz. carton of light dairy sour cream

2 T. powdered sugar

2 tsp. finely shredded lime peel

1 T. lime juice

3 C. of strawberries

Directions: for lime dipping sauce, in a small bowl stir together sour cream, powdered sugar, lime peel, and lime juice. Wash the strawberries, but do not remove the stems; drain. Serve the strawberries with the lime dipping sauce.

An additional site with excellent vintage desserts: Simple Fruit Desserts (This lens belongs to Cheryl Kohan)

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This is a filling, satisfying cold soup; and

no cholesterol

in this one!

Serves 2

1 1/2 Cups fresh Cucumber juice from 2 large

cucumbers

1/4  Cup fresh Lemon juice

1 T.  chopped green onion

1 T.  chopped red onion

1 T.  chopped fresh parsley

1 Lg ripe avocado, peeled and seeded

1 Lg or 2 medium garlic cloves, minced

3 sprigs fresh basil, chopped (optional)

1 tsp tamari or light soy sauce

1-2 tsp curry powder, or to taste

1/2 tsp ground cumin

Fresh basil, for garnish

Combine the juices and remaining ingredients in a blender, and puree until smooth. If the soup is a bit thick, add a little more cucumber juice or lemon juice.

Pour the soup into bowls and serve cold. Garnish with fresh basil or any other fresh herb of choice.

For a zesty summer recipe, this one can’t be beat!

A cold, satisfying soup for Summertime!

This delicious recipe is from Cherie Calbom’s “The Coconut Diet”. It may be found at Amazon.com

Nutritional breakdown per serving: 186 calories (68.9% from fat); 16 grams fat; 3g protein; 13 g carbohydrate; 4 g dietary fiber; 0 mg cholestrol; 182 mg sodium

For more vegetarian recipes: Cooking Made Easy

For Italian vegetarian fare: Vegetarian Cooking Made Easy

A Delicious Rigatoni with Gorgonzola cheese: Rigatoni with Gorgonzola

(This one from Syvum.com)

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Bahama Breeze Chicken Santiago
Serves: 2

INGREDIENTS:
2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cup Roasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables

PREPARATION:
Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides. Enjoy!!

Roasted Red Pepper Sauce
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

PREPARATION:
Add oil to a sauce pan and heat to medium. Add onions and garlic sauté until they loose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using a kitchen blender. Serve warm.

Source:
BahamaBreeze.com

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This steak can be a grilled tuna steak or a broiled tuna steak

For the Tuna:

1 pound of fresh tuna, about 1/2 inch thick

1 T. fresh lemon juice

Splash of olive oil

1 T. minced fresh savory or 1 tsp. dried

1 tsp sesame seeds

2 roasted red bell peppers (*See Note below)
(thinly sliced)

For the Salsa:

1/2 C. pitted green olives

5 Scallions, chopped

1 clove of garlic, peeled

1 T. balsamic vinegar

2 tsp. olive oil

2 T. tomato-based salsa

To make the salsa, combine the olives, scallions, vinegar, garlic, olive oil, and tomato salsa in a food processor or blender. Whiz until coarsely pureed; the salsa should be slightly chunky. Set aside.

Preheat the broiler or prepare the grill. Rub the tuna with the lemon juice and olive oil, then sprinkle on the savory and sesame seeds, pressing them into the flesh. Broil or grill the fish until cooked just through, about 3-4 minutes on each side. Serve warm, drizzled with the salsa and sprinkled with the sliced peppers.

Makes 4 servings. 195 calories per serving, 5 grams fat, 25 percent of calories from fat.

*NOTE: To roast peppers, halve, core and seed them. Broil skin side up until the skins are black and charred. Transfer the charred peppers to a bowl & cover with a cloth napkin until they cool, at least 20 min. Then, scrape off and discard the charred skin.

Taken from “The Good Herb” by Judith Hurley.

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1 can of black beans (15 oz)
(rinsed and drained)

1 1/2 cups cold cooked long grain rice

1 1/2 cups chopped fresh tomatoes (about 4)

4 green onions (chopped)

1 celery rib, chopped

1/2 cup chopped fresh spinach

2 T. minced fresh cilantro

1/2 C. fat-free Italian salad dressing

1 C. crumbled feta cheese (4 oz)

In a large bowl, combine the beans, rice, tomatoes, onions, celery, spinach and cilantro. Drizzle with dressing and toss to coat. Cover and refrigerate for one hour. Sprinkle with cheese just before serving. Yield: 6 servings

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Wild Boar Marinade

2 Cups full-bodied red wine
1/4 Cup red wine vinegar
1/4 Cup Port wine
1 medium onion, thinly sliced
1 Cup chopped carrots
4 garlic cloves, chopped
1 T. chopped fresh thyme
(or 1 1/2 tsp. dried)
1 T. chopped fresh marjoram
(or 1 1/2 tsp. dried)
3 bay leaves
8 crushed juniper berries
(or 2 T. gin)
6 crushed peppercorns
1 tsp salt

Needed: One 4-6 lb rump end or center cut of

fresh pork leg or whole Boston butt

Remove skin and trim excess fat.

1 Cup of beef, chicken or pork stock.
Salt and freshly ground black pepper

Wild boar is very tasty if cooked properly. This recipe can also be applied to any good-size piece of domestic pork, however, and is especially good with Boston butt and fresh pork leg. The marinade will give most cuts of pork a little of the gamy flavors of the wild meat. This is a version of the french recipe called “a la facon de sanglier“, in which pork is marinated to taste like sanglier, or wild boar. Serve with mashed potatoes and turnips with maple glazed carrots.

FLAVOR STEP: Combine the marinade ingredients. Put the pork in a large bowl and pour the marinade over it. Pierce the meat with a carving fork or skewer all over to help the marinade penetrate. Cover and refrigerate for at least a day and up to 2 days, turning every so often.

Let the meat rest at room temperature for an hour or so before cooking. Preheat oven to 325 degrees.

Remove the pork from the marinade and place in a roasting pan. Pour the marinade into the bottom of the pan. Roast the pork for about 2 hours, basting often with the marinade. Add a little water, stock, or wine to the pan if necessary. Test the roast at its thickest part with an instant read meat thermometer — it should register 150-155 degrees fahrenheit.

When it is done, remove the roast from the oven and cover it loosely with foil. The temperature should rise about 10 degrees while it rests. To make a sauce, strain and degrease the pan drippings. In a small saucepan, mix with the stock. Bring to a boil, and reduce until just syrupy. Taste for salt and pepper. Slice the meat and pour the sauce over and serve.

Serves 6-8

Authored by Bruce Aidells and Denis Kelly, who wrote The Complete Meat Cookbook

Pork Marinated to Taste Like Wild Boar is a post from: Cooking Info Just for You

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1. Meat Book

4 ounces cream cheese
Three eggs
1/4 cup parmesan cheese
1/3 cup heavy cream
1/2 teaspoon oregano
2 cups shredded Italian cheese (mozzarella, romano, parm mix – or your choice)
1/4 teaspoon garlic powder
1/4 cup tomato sauce
1 cup shredded mozzarella
20 slices pepperoni

Preheat oven to 375 degress. In mixing bowl, beat together the eggs and cream cheese until smooth. Stir in heavy cream, parmesan cheese and spices. Pour 2 cups of cheese into a nonstick, 13 x 9 inch baking pan or equivalent. Add egg mixture on top of cheese and blend together so that the cheese is suspended in the mixture — not concentrated at the bottom of the pan. Bake in oven for approximately 30 minutes; then, briefly remove pan to add on the layers of pepperoni and mozzarella cheese. Return dish to oven for 10 more minutes, or until dish is bubbly and brown.

To get good results, you need to utilize quality cooking equipment.
A good high quality quiche pan (with removable base): Kaiser Bakeware Noblesse 11″ Quiche Pan

Yields 4 servings

Total Net carbs: 6 grams per serving
Total Net carbs for Day 1 based on a single serving per meal: 10.6 grams

Low Carb Deep Dish Quiche Pizza is a post from: Cooking Info Just for You

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This recipe is for outdoors, on the grill, if you please.   And with the better weather, why not?

Here’s my favorite:

1 ounce dry mesquite marinade mix
Juice of 1 lime
1/4 cup (68.75 ml) olive oil
2 tablespoon (30 g) honey
2 pounds (1.1375 kg) of chicken

Combine Mesquite Marinade with next 4 ingredients in a self-closing plastic bag or shallow dish. Next add chicken and carefully coat each piece.  Place in refrigerator for up to 3 hours.

Remove chicken from its marinade.  Lightly grease grill rack; cook until done (check for doneness with a meat thermometer).

Cinco de Mayo – Just Around the Corner! is a post from: Cooking Info Just for You

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Do you know how to cook? Do you want to? Well, maybe you think you don’t have what it takes. But consider this. You may already have some cooking skills and you just don’t realize it. If you can operate the microwave, boil water, and make toast you may already be further along than you think. Granted, these are just simple things to do in the kitchen. But they form the basis of more complex dishes.

With a microwave you can warm up microwave meals. If you can boil water, you can make pasta. If you can make toast you can also make things like English muffin pizzas and bruschetta. You can cook these simple foods to help give you confidence and to help you learn that cooking is nothing more than a series of steps. Make it a point to learn one new simple skill or recipe at a time. Before long, you will have an arsenal of recipes you are good at.

Get Cookin’ is a post from: Cooking Info Just for You

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But just as you may be in a rut with the things you could be cooking, you may be looking in the same places to find your recipes. Is your favourite cookbook getting a little stale? Try searching online instead. Sometimes you can find inspiration just by employing new kitchenware. Top-Rated Kitchenware from “American’s Test Kitchen” Avilable Now at Cooking.com

Or, you may want to try cooking in a different cuisine; do a search for that cuisine. For example, if you want to find easy Thai food recipes, type in the search phrase “easy Thai food recipes” and you should be directed to a website that will help you out. This is a good way to shake things up.

Easy Tricks for Finding Recipes is a post from: Cooking Info Just for You

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1. It contains not only delectable recipes, but also colorful cooking stories
2. The recipes are delicious – I have tried half a dozen ..such as carnitas and pork arista — mmm good
3. Focus on dry rubs and marinades is extensive
4. It has many facets; it covers broiling, stir-frying, pan-broiling, sauteing, panfrying, grilling, barbecuing, oven roasting, braising and stewing, wet basting, poaching, steaming, and pressure cooking.

Written by Bruce Aidells, who is an excellent chef it may be found here –> The Complete Meat Cookbook

Note: This author and chef has a second book called “The Complete Book of Pork” –> The Complete Book of Pork, a guide on buying, storing and cooking Pork.

Meat Book is a post from: Cooking Info Just for You

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