Recipe of the day

Yucatan Style Fish Ceviche
This is very low carb and low fat. But it's quite tasty.
Recipe By:
Serving Size: 12
Cuisine: Belizian
Main Ingredient: Fish
Categories: Appetizers, Brunch, Snacks, Seafood, Simple - Easy, No Cook, Low Fat, Atkins-Friendly, Diabetic, Low Sugar
-= Ingredients =-
1 1/2 pounds White Fish Fillets ; - Halibut, Cod or Sea Bass
3/4 pound Large Shrimp ; 16-24 Count
1 large Sweet Onion ; - Vidalia, Maui or Walla Walla
3 medium Habanero peppers
1 cup Fresh Lime Juice
1/2 cup Fresh Orange Juice
1/4 cup Cilantro ; - chopped
1/2 cup Tomato ; - seeded and diced
-= Instructions =-
Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp.
Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions.
Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Pour off most of the marinade to reduce the carbs from the fruit juice.
Add cilantro and diced tomato, stir and serve at cool room temperature.
Adapted from: "The Chile Pepper Book" by Susan Belsinger and Carolyn Dille

Serve with tortilla chips.

Recipe of the day

Crusty beef roll

1    cup chopped onion
1/2  cup chopped green pepper
3/4  lb. ground beef
1/2  cup fine bread crumbs
1/3  cup milk
1    tsp. salt
3/4  cup milk
2    cups packaged biscuit mix
     pepper
     tomato sauce

     Cook onion and green pepper in hot fat
until soft.  Add ground beef and brown
slightly.  Add bread crumbs, salt and pepper
with 1/3 cup milk and mix thoroughly.  Add
3/4 cup milk to the biscuit mix and mix well.
Roll to 1/2 inch thickness.  spread with the
cooked meat mixture.  Roll and seal ends.
Bake in 400 degree oven for about 40 minutes.
Serve with hot tomato sauce.  Serves 6.

Recipe of the day

Steak durango

1     large sirloin
1/4   lb. butter or margarine
1/2   cup red wine
1     tbsp msg powder
1     tbsp worcestershire sauce
1     tbsp. chili powder
1     tbsp. garlic salt
      juice of lemon
      salt and pepper

     Melt butter and mix in all the other
ingredients except the steak.  When well
blended place the steak in a shallow pan
and coat both sides with sauce.  Allow to
marinate for 1 hour.  Broil to taste.  During
broiling which should be slow, baste with
the marinade several times.

Recipe of the day

Havana Moon Chili:

Ingredients

1 lb Ground turkey breast
28 oz can Muir Glen organic fire roasted diced tomatoes (there taste the best)
1/2 cup Chopped onion
3 Garlic cloves (optional)
14 ½ oz can of beef broth
2 T Balsamic vinegar
2/3 cups Raisins
2 T Chili powder
1 t Ground cinnamon
1 t Ground cumin
1/2 t Ground all spice
1/4 t ground cloves
1 t Salt
Pepper to taste
1/4 cup pimento stuffed green olives
1/4 cup slivered almonds
2 cans Black beans (rinsed and drained)

Directions

1. Spray bottom of pan with Pam (or something similar)

2. Sauté onion and garlic until soft.

3. Add turkey and cook until done.

4. Drain off fat.

5. Add beef broth and tomatoes.

6. Stir in vinegar, raisins, spices, salt and rinsed beans.

7. Bring to boil.

8. Reduce heat and cook 30 minutes covered.

9. Uncover and add olives and almonds and cook for 5 minutes.

Recipe of the day

Sirloin stir

1 lb. sirloin tip steak, cut in strips
1 cup water
6 tbsp. soy sauce
1/2 minced onion
1/4 tbsp. ginger
1/2 cup water
3 tbsp. cornstarch

Heat wok and add a tbsp. peanut oil. Stir
fry meat with onion and garlic for 3 minutes.
Season meat with ginger. Push meat aside
and add any combination of vegetables in 2
or 3 portions. Use 6 cups of your choice.
Celery, carrots, green beans, cauliflower,
broccoli, frozen peas, mushrooms, zucchini,
squash. Combine everything and add 1/2 cup
water and cover to steam for 2-3 minutes.
Uncover and add mixture of 1 cup water,
cornstarch and soy sauce. Allow to blend
with mixture until smooth and clear. Serve
over brown rice.

Recipe of the day

Chicken Paprika::

4 part-boned chicken breasts or 8 thighs
1 heaped tablespoon hot paprika, plus a little extra, to sprinkle
2-3 tablespoons groundnut or other flavourless oil
2 medium onions, chopped
1 dessertspoon plain flour
2 good pinches of cayenne pepper
1 lb (450 g) ripe tomatoes, skinned and chopped or 14 oz (400 g) tinned Italian tomatoes
5 fl oz (150 ml) chicken stock
1 medium green or red pepper, deseeded and cut into small strips
5 fl oz (150 ml) soured cream
salt and freshly milled black pepper
Pre-heat the oven to gas mark 3, 325F (170C).

Directions

1.You will also need a 6 pint (3.5 litre), lidded, deep frying pan or casserole.

2.Begin by heating 2 tablespoons of the oil in the frying pan or casserole and gently frying the chicken joints or thighs to a golden colour, you will probably need to do this in two batches. As the chicken is ready, use a draining spoon to transfer it to a plate, and season it with salt and pepper. In the oil left (add a little more if you need to) fry the onions gently for about 10 minutes to soften. Meanwhile, if you are using fresh tomatoes, you can skin them. To do this, pour boiling water over them and leave them for exactly 1 minute or 15-30 seconds if the tomatoes are small, before draining and slipping off their skins (protect your hands with a cloth if they are too hot). Then chop them.

3.Now stir in the flour, cayenne pepper and paprika into the onions, with a wooden spoon, to soak up the juices before adding the chopped tomatoes. Stir them around a bit, then add the stock. Bring everything up to a simmering point, then return the chicken to the pan or casserole, put the lid on and bake in the oven for 45 minutes. After that, stir in the chopped pepper, replace the lid and cook for a further 30 minutes.

4.Just before serving, spoon the soured cream all over, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.

Recipe of the day

Ingredients.SERVES 4

900 g firm white fish (such as cod or haddock)
2 tins (400 ml) coconut milk
Coriander to garnish

Curry paste

2 medium red chillies, halved and deseeded grated zest and juice of 1 lime
2 sticks of lemon grass, roughly chopped
2.5 cm root ginger, peeled and chopped
4 gloves garlic, peeled
1 small onion, peeled and cut into quarters
1 tsp shrimp paste
3 tbs Thai fish sauce

Directions

1. Empty the coconut milk into pan or wok, bring to boiling point then reduce heat until it
separates. This will take 20 minutes or so, and result in about 570 ml liquid.

2. Make curry paste by blending everything together in a food processor until you have a
coarse paste.

3. Over a medium heat, add the curry paste and fish to the pan and simmer for about 4 to

5 minutes. Serve the curry with the coriander sprinkled over and Thai fragrant rice.

4. Serve, eat and enjoy!
To prepare in advance, make everything up, keep the paste covered in the fridge, then, 10
minutes before you want to serve, bring the coconut milk back up to the boil, then add all
your other ingredients.

Recipe of the day

Chili:

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can pinto beans, with liquid
1 (29 ounce) can kidney beans, with liquid
1 cup diced onions
1/2 cup diced green chilies
1/4 cup diced celery
3 medium tomatoes, coursely chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

PREPARATION:

1. Brown ground beef and drain.
2. Combine all ingredients in a large pot and simmer for 2-3 hours.
3. You can also put all ingredients in crock pot and simmer on low for up to 9 hours.

Recipe of the day

Dolmas Recipes:
8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil , divided
2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
1/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped


Juice of 1 lemon


Preparation: The Dolmas Recipe is not difficult but it does take some time. Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.

In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.

Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.

Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.

Recipe of the day

Thai Creamed Coconut Chicken Recipe:

Ingredients

1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
1 level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
10 g fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

Directions

1.To prepare the chicken, remove the skin and cut the flesh into strips about 2? inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok ?without any fat in it ?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly ?about 45 seconds ?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

2.Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves

10-Minute Chicken and Noodles

Serves: 4
Cooking Time: 10 min
Ingredients
 1 small can chicken broth
 1/2 teaspoon dried basil
 2 cups vegetable combination (carrots, broccoli, cauliflower)
 2 cups uncooked noodles
 2 cups cooked cubed chicken
 1/8 teaspoon pepper
Instructions
1. In medium skillet mix broth, basil, pepper and vegetables. Over medium-high heat, heat to a
boil. Reduce the heat to medium. Cover and cook for 5 minutes.
2. Stir in uncooked noodles. Cover and cook for 5 more minutes or until the noodles are cooked.Add chicken and heat through.

Recipe of the day

National Dish
Monk’s Black Beans is Cuban’s National dish. In the local restaurants, the cooks usually create a Cuban sandwich, which is made on long thin loaves of Cuban bread by stacking it really high with a large amount of thin sliced mouth watering roasted pork, Serrano, ham, Swiss cheese, pickles and yellow mustard, then serve it along with Cuban’s national dish. If you ever decide to book a trip to Cuba, you should try this national dish, it’s a great dish that taste delicious and satisfying.
Recipe
monk’s black beans – (cuban national dish)
Yield: 1 servings
Ingredients:
Water 10 c
Jar (4 oz) pimientos 1 (chopped)
Green pepper chopped 1 lg
Onion chopped 1 lg
Green pepper 1 lg
Olive oil 2/3 c
Salt 4 ts
Pepper 1/2 ts
Sugar 2 tb
Vinegar 2 tb
Garlic cloves crushed 4
Bay leaf 1
Oregano 1/4 ts
Cooking wine 2 tb
Olive oil 2 tb
Preparation:
Place the beans in the water in which they are to be cooked with 1 green pepper overnight before going to bed. Heat oil in a large skillet. Add the chopped onion, garlic and pepper. Empty 1 cup of beans in the skillet then crushed them well.
In a large pot add this mixture along with the chopped pimientos with the left over beans. Add the salt & pepper, bay leaf and sugar and bring mixture to a full boil. Cover and simmer for about 1 hour. Add vinegar to taste, cooking wine and simmer for another hour or more.
If after coming to the boil, you find the soup too thin, continue to cook uncovered a little longer. If your soup seems to be too thick, add more water. Before serving add 2 tbs. of oil. Serve the Monk’s Black Beans over steamed white rice. Yeilds: about 8 servings per person.

Recipe of the day

12 large eggs
2 medium chorizo sausages, finely chopped
180ml whole milk
salt and freshly-ground black pepper
6 tbsp butter, melted
Method:
Take 6 individual gratin dishes or large oven-proof ramekins and butter them lightly. Divide the chorizo between them. Break 2 eggs into a cup and pour on top of the chorizo. Add 1 tbsp melted butter and 2 tbsp milk on top.
Place on a baking tray and set in an oven pre-heated to 180°C. Bake for about 10 to 12 minutes (or until the whites are set but the yolks remain soft). Season with salt and pepper and serve immediately.

Recipe of the day

Fennel sauerkraut w/potatoes
Ingredients:

* 1 tablespoon extra-virgin olive oil, divided
* 1 pound sweet Italian turkey sausage links
* 10-ounce package shredded cabbage, preferably “angel hair” style
* 1 large bulb fennel, quartered, cored and thinly sliced, plus 3 tablespoons chopped feathery fronds
* 1 small onion, sliced
* 1 teaspoon garlic powder
* 1/2 teaspoon fennel seed
* 1/2 teaspoon freshly ground pepper
* 16-ounce package precooked diced red potatoes
* 1 cup reduced-sodium chicken broth
* 1/4 cup white-wine vinegar
* 1 tablespoon brown or whole-grain mustard

Preparation:

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 4 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)
2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly, about 3 minutes. Add potatoes and cook, stirring occasionally, until the potatoes are heated through, 2 to 4 minutes.
3. Add broth, vinegar and mustard and stir until the mustard is incorporated; bring to a simmer. Place the sausage on top of the cabbage mixture, cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.

shrimp veracruza

Ingredients

* 2 teaspoons canola oil
* 1 bay leaf
* 1 medium onion, halved and thinly sliced
* 2 jalapeño peppers, seeded and very thinly sliced, or to taste
* 4 cloves garlic, minced
* 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
* 3 medium tomatoes, diced
* 1/4 cup thinly sliced pitted green olives
* 1 lime, cut into 4 wedges

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges

Recipe of the day

1 medium onion, quartered
1 medium onion, sliced
900g skirt or flank steak
1 carrot, coarsely chopped
1 celery stick, coarsely chopped
1 bay leaf
2 tbsp olive oil
2 garlic cloves, minced
2 aji cito chillies (these are hot yellow chillies, substitute the hot chilli of your choice), minced
2 green bell peppers, chopped
180g fresh plum tomatoes, de-seeded and chopped
2 tsp dried oregano
1/2 tsp cumin
40g parsley, finely chopped
Method:
Add the onion quarters to a large stock pot along with the meat, carrot, celery and bay leaf. Cover with plenty of water, slowly bring to a simmer then cook, uncovered, for about 2 hours, skimming frequently.
The meat should be very tender, and when ready remove from the broth and set aside. Strain the broth through a sieve (discard the vegetables) and return to the pan. Bring to a boil and continue boiling until the volume reduces by half (about 30 minutes).
Meanwhile, heat the oil in a large frying pan and use this to cook the onion, garlic, chillies and bell peppers until softened (about 10 minutes). Add 360ml of the reduced stock and the tomatoes. Return to a simmer and cook for about 20 minutes. Trim the beef of any fat, shred into pieces abut 5cm long then stir into the stock along with the oregano, parsley and cumin. Cook for a further 15 minutes for the flavours to incorporate then serve on a bed of white rice.

mini meatloaves

1/2 cup ketchup
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg




Serve with...
Scalloped Potatoes Supreme Scalloped Potatoes Supreme
Total Time: 35 min
1. Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3. Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.