Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.
1 1/2 oz. (1 shot) tequila
1 oz. (2 tbsp.) lime juice
One 2-serving packet (about 1 tsp.) sugar-free lemonade powdered drink mix (like the
kind by Crystal Light)
6 oz. (3/4 cup) diet lemon-lime soda
Optional garnish: lime slice
3 oz. cooked ready-to-eat shrimp, chopped if large
1/4 cup black bean and corn salsa
1/4 cup shredded lettuce
2 corn taco shells (flat-bottomed shells, if available)
Optional toppings: fresh cilantro, fat-free sour cream
PER SERVING (1/6th of recipe, about 1/3 cup):
Prep: 20 minutes
Ingredients
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium avocado's worth)
1/4 cup fat-free plain Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground cumin
1/8 tsp. chili powder
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeños, additional salt and black
pepper
PER SERVING (entire recipe, about 1 cup):
Prep: 5 minutes
Cook: 35 minutes
Ingredients
1/4 cup old-fashioned oats
1/4 cup puffed rice cereal
1/4 cup puffed wheat cereal
1 1/2 tbsp. sugar-free pancake syrup
1/2 cup bite-sized freeze-dried apples (like the kind by Just Tomatoes, Sensible Foods,
or Gerber)
TOTAL TIME: 35 min
Prep: 5 min
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy
Ingredients
4 1/2 oz. (about 2 cups) uncooked whole-wheat-blend or high-fiber rotini pasta (like the kind by Ronzoni)
24 oz. (about 6 cups) frozen Green Giant Broccoli & Cheese Sauce
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper
TOTAL TIME: 3 - 4 hours or 7 - 8 hours
Prep: 10 min
Cook: 3 - 4 hours or 7 - 8 hours
YIELD: 6 servings
LEVEL: Easy
Ingredients:
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar 2 tbsp. plus 2 tsp. brown sugar (lightly packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large onion)
Optional: crushed red pepper
Directions:
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a crock pot. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir.
Cover and cook until pork is fully cooked, on high for 3 - 4 hours or on low for 7 - 8 hours.
Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season with crushed red pepper, if using. Yum time!
Cook's Note: Alternatively, recipe can be baked in a preheated oven, covered, at 325 degrees F for 3 to 4 hours.
PER SERVING (2/3 cup): 220 calories, 6g fat, 637mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein
HG Alternative! To make this in the oven, bake it for 3 - 4 hours, covered, at 325 degrees. Yay!
Measure the height of the original pot and then fill the new pot with potting soil (timed fertilizer release) so that the dirt level of the plan equal to the new pot
Inspect the root system so it will grow
Plant tree in new pot
Plant potting soil around it
Put the new pot on a saucer with wheels for easy transportation
Cages are best for tomato plants
Stagger the maturity of tomato purchases (40 days, 60, 80 = tomatoes all summer long)
1 lb red potatoes, cut into quarters
1 cup baby cut carrots
1 8oz container of sliced mushrooms
3 lbs boneless beef chuck roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 1/2 cups beef broth
Directions
Place potatoes, carrots and half of the mushrooms and onions in bottom of 4-5 quart crock pot
Trim excess fat from beef
Mix mustard, rosemary, thyme, salt and pepper
Spread evenly over beef
Place beef on top of vegetables in crock pot
Sprinkle remainder of onion and mushrooms over beef
Pour broth evenly over beef and vegetables
Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender
Remove beef and vegetable from slow cooker with slotted spoon
To make gravy: pour juice into small sauce plan and bring to boil over medium/high heat. Mix 1/4 cup cold water with 2-3 Tbsp corn starch in a bowl, mix into beef juices, heat for about 5 minutes or until slightly thickened.
3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces blue cheese, crumbled
Water
4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)
Directions
In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
4 pounds russet potatoes, peeled and cut into equal-size chunks
Coarse kosher salt and freshly ground black pepper
3 shallots, thinly sliced
1 tablespoon all-purpose flour
Directions
Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.
3 lb. bag Giant Eagle frozen chicken wings, thawed
1 c. Giant Eagle zesty Italian dressing
2 c. Giant Eagle grated Parmesan cheese, divided
Directions:
Place thawed chicken wings in a large bowl. Pat them dry with paper towels to remove excess moisture.
Add zesty Italian dressing to wings and toss to coat.
Cover with plastic wrap and marinate in refrigerator for 30 minutes.
Preheat oven to 425 F.
Place a wire rack on a large baking sheet or roasting pan.
Place 1 and 1/2 cups Parmesan cheese in a shallow dish; roll marinated wings in Parmesan cheese to coat.
Place Parmesan coated wings on wire rack and bake for about 30 minutes.
Remove wings from the oven and turn them over.
Sprinkle the remaining Parmesan cheese atop wings and return to oven for 15-20 minutes until golden brown and internal temperature reaches 165 F.
Remove wings from oven and serve hot.
To reheat Italian Parmesan wings at your tailgate event: wrap them in foil and heat atop an outdoor grill for about 20 minutes to an internal temperature of 165 F.
When peaches are in season, there is nothing like a celebration featuring these champagne cocktails. Peel and slice several juicy ripe peaches and puree the flesh. Pour a little peach puree into champagne glasses and fill with champagne. Garnish with fresh slices of peach. For a little extra kick, add a dash of peach schnapps to each glass.
This simple but elegant champagne cocktail is perfect for intimate celebrations. Any kind of sparkling dry wine will go beautifully with the classic black current liqueur.
Glass of champagne
Splash of cassis
Twist of lemon
Pour a splash of cassis into the bottom of a champagne glass. Gently fill to the top with champagne. Garnish with a twist of lemon.
1 1/2 oz Vodka
1/2 cup Tomato Juice
2 dashes hot sauce
1 dash Worcestershire sauce
1/2 oz lemon juice
Pinch of salt
Grind of pepper
Stir everything but the pepper and pour into a highball glass filled with ice cubes. Grind fresh black pepper over the top, and garnish with a stalk of celery, a slice of lemon, and a cherry tomato.
2 oz apple brandy
squeeze of fresh lemon juice
2 teaspoons honey
boiling apple cider
1 cinnamon stick
a slice of lemon
Pour the whiskey and lemon juice into your favorite mug. Fill with boiling cider and stir in the honey with a cinnamon stick. Garnish with a slice of lemon. Relax and enjoy!
2 oz blended whiskey
1 teaspoon superfine sugar
2 dashes Angostura bitters
Twist of orange
Slice of lemon
Combine with the whiskey, sugar, and bitters in an old fashioned glass filled with ice cubes. Stir and garnish with the orange twist and lemon slice. Add a cherry just for fun.
Nothing says SUMMER like a watermelon cooler on the patio with good friends after a day on the beach.
2 oz white rum
1 oz lime juice
1 tablespoon grenadine
1/2 cup diced watermelon
Blend all ingredients in a blender with crushed ice. Pour into a cocktail glass filled with ice cubes. Garnish with a slice of lime and sliver of watermelon.
Can't get to the tropics for a vacation in Paradise? Bring Paradise home by putting on some island music and making pina coladas at home!
2 oz light rum
2 oz coconut cream
1 oz heavy cream
4 oz pineapple juice
Place all ingredients in a blender and blend until smooth. Add 1/2 cup of crushed ice, and blend for another 15 seconds. Pour into a fancy glass, and garnish with a wedge of pineapple and a maraschino cherry, or an orchid if you happen to have one on hand. For a yummy vacation, add chunks of frozen banana instead of crushed ice!
Combine the strawberries with the sugar and let macerate for a few hours or overnight in the refrigerator. Spoon into champagne glasses, fill with champagne, and add a splash of cassis to each glass. Garnish with fresh whole strawberries.
Fresh squeezed lime juice gives this margarita an extra kick. Do not substitute the bottled variety. It's worth the extra effort.
1 part white tequila
1 part fresh lime juice with simple syrup
1 part triple sec
lime slices
coarse salt
First squeeze and strain the lime juice. Mix with just enough simple syrup to take the edge off. Mix in a pitcher with tequila and triple sec with plenty of ice cubes. Rim your margarita glasses with coarse salt, fill with margarita, and garnish each with a slice of lime. Serve with your favorite salsa or guacamole.
To make the herb syrup, bring a cup each of water and sugar to a boil, remove from heat, and pour into a jar with a few sprigs of rosemary, tarragon, mint, or other herbs from your garden. Cool and refrigerate. This is great for making herbal sodas or adding to hot tea as well.
For the cocktail, combine ingredients in a glass filled with ice. Garnish with a wedge of lime and a sprig of the herb used in the syrup. You'll feel better immediately.
Freeze the bottle of gin and chill your martini glass. Pour the gin into the glass. Pass the bottle of vermouth over the glass, making sure the light shines through the bottle into the gin. Garnish with two green olives.
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.
Bake for 1 hour.
Cool on a rack.
Remove from pan and slice to serve.
Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
3 eggs
1 qt. milk
3/4 tsp. salt
1/2 c. sugar
3 3/4 c. flour
6 tbsp. melted butter
Thoroughly mix all dry ingredients with milk and eggs. Add melted butter and blend well. Spread 1/4 cup batter in hot greased pan. Tip pan to get very thin pancake. Brown lightly. Remove from pan and spread with cheese filling while still hot and roll jelly roll style.
CHEESE FILLING FOR PALACHINKA
2 lb. cottage cheese
1/2 c. sugar
Dash salt
2 tbsp. butter
1 tsp. vanilla
Garlic meroje (spices)
Sage
Rosemary
Oil, salt
Make paste
Flavor meat and potatoes
Cut in slices
Mix with Meroje
Potatoes Slices
Line pan like Mousaka potatoes
Layer with savoy cabbage meat and potatoes cabbage – 2 times
Mix water with meroje and pour over dish
Cover with aluminum foil and bake 350 degrees for 2.5 hours
Uncover put cheese
Melt
Fontina Cheese
