Recipes

[sabatini]

Pot Roast with Peppers

3 - 4 # beef roast, suitable for pot roasting

oil for browning roast
some flour, salt & pepper for dusting meat

1 C chopped celery

1 onion, chopped

1 medium green pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow or orange bell pepper, chopped

1 15 oz can crushed or diced tomatoes

2 cups beef broth (bouillon is fine)
1/4 Cup fresh parsley, optional

* salt & pepper, & more beef bouillon (if necessary) to adjust seasoning

Dust the meat with flour, salt & pepper and brown in oil in a pot over medium heat.

Remove after browning, & set aside. Add the celery, onion and peppers, stir them around, & cook for a few minutes.

Add the tomatoes & beef broth, heat till boiling, and put in the roast.

Cover and gently simmer for 3 hours, or until done. You might need to add more broth along the way.

Remove the roast, and thicken the sauce with the usual flour and water, or cornstarch and water slurry. Taste, add salt & pepper, & some more beef bouillon, if necessary. Stir in the (optional) parsley.

Serve with mashed potaoes, noodles or rice.

NEXT INGREDIENT: FLOUR

[GenXmuse]

Ultimate Fudgy Paleo Brownies

These are the ultimate fudgy paleo brownies! With only one bowl, they’re so easy to make and they turn out soo goeey and fudgy. To keep them gluten free, dairy free and refined sugar free, I used ingredients like almond butter and just a little bit of coconut flour.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert

Servings: 12

Ingredients

• 1 cup creamy almond butter
• 1/2 cup coconut sugar
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 eggs + 1 egg yolk
• 1/3 cup unsweetened cocoa powder
• 2 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 dark chocolate baking bar chopped

Instructions

• Preheat oven to 350°F. Line and grease a square baking pan (8x8 or 9x9 inch) with parchment paper nonstick cooking spray. Set aside.
• In a large bowl, combine the almond butter, coconut sugar, maple syrup, vanilla extract, eggs and egg yolk until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until there are no clumps. Fold in 1/3 cup chocolate chips or chopped chocolate into the batter. The batter will be thick.
• Pour and spread batter evenly into the prepared baking pan. Bake for 25-30 minutes or until knife inserted into the middle comes out mostly clean (some crumbs are okay). Be careful not to overbake!
• Remove and cool on a wire rack for 10-15 minutes. Grab parchment paper on the sides and lift the brownies out of the pan to cool completely.  
  
  Next Ingredient: MANGO

[sabatini]

The following is a recipe that my sister gave me almost 15 years ago. It's delish!

She also sent me the video from the recipe which explains the rice used, & helps you to see how simple it is. (below)

Sweet Sticky Rice w/ Mangos

Ingredients 

2 Cups of "Sweet Rice"

1 Cup of Sugar

½ Can (13.5 Fl. oz.) Coconut Milk

2 Ripe Mangos

Ingredients for Cream Sauce (Topping)

½ Can (13.5 Fl. oz.) Coconut Milk

1 Tablespoon of Sugar

½ Tsp. Salt

½ Tsp. of cornstarch

Directions:

Cooking Instructions For the SWEET RICE:

1. Rinse the rice.
2. Soak it in water for 30 minutes.
3. Drain some of the water, leave 1/4 inch of water remaining on top of rice.
4. Cover container and microwave on high for 10 minutes (Note: Cooking times may vary. High by our standards means that it takes approximately 3 minutes to boil a cup of water. Adjust your cooking time accordingly).
5. After 10 minutes, check the rice and fold it over a couple of times....then cover it again and return it to microwave for an additional 4 minutes.
6. Mix sugar and 1/2 can coconut milk and stir until sugar dissolves.
7. Pour this sauce over the rice and coat completely.
8. Cover, and let stand for 20 minutes and serve at room temperature.
9. Slice mangos into bite size pieces and serve with sweet rice

Cooking Instructions For the CREAM SAUCE (topping):

Cooking Instructions for the Cream Sauce (Topping)

1. Mix sugar and remaining 1/2 can coconut milk and stir until sugar dissolves.
2. Add salt and cornstarch and put all ingredients in a saucepan. Stir well.
3. Cook over low heat and stir constantly until just boiling, then turn off heat.   Let cool.

Instructive Video for Sweet Sticky Rice with Mangos

NEXT INGREDIENT: PINEAPPLE

[GenXmuse]

Hawaiian Hash

I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation which I've never had. 

TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD: 6 servings.

Ingredients

• 2 teaspoons canola oil
• 1 teaspoon sesame oil
• 4 cups cubed peeled sweet potatoes (about 1 pound)
• 1 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1 teaspoon minced fresh gingerroot
• 1/4 cup water
• 1 cup cubed fully cooked ham
• 1 cup cubed fresh pineapple or unsweetened pineapple tidbits, drained
• 1/4 cup salsa verde
• 1 teaspoon soy sauce
• 1/2 teaspoon black sesame seeds
• Chopped fresh cilantro
• Chopped macadamia nuts, optional

Directions

• 1. In a large cast-iron or other heavy skillet, heat oils over medium-high heat. Add sweet potatoes, onion, pepper and gingerroot; cook and stir 5 minutes. Add water. Reduce heat to low; cook, covered, until potatoes are tender, 8-10 minutes, stirring occasionally.
• 2. Stir in next 5 ingredients; cook and stir over medium-high heat until heated through, about 2 minutes. Top servings with cilantro and, if desired, chopped macadamia nuts. 
  
  Next Ingredient: . LEMON PEPPER SEASONING 

[godi]

Off topic but, THANK YOU all of you for posting these great recipes. It gives me comfort to come here and see these and read your comments.  Thank you and god bless. 🙏❤️

next ingredient Lemon Pepper Seasoning 

[walker]

A Light, Healthy and EASY Recipe......

LEMON-PEPPER CHICKEN

4 chicken breasts, skinless

LEMON-PEPPER SEASONING

1 lemon

parsley, fresh or dried

Place chicken in a baking dish sprayed with vegetable cooking spray.  Sprinkle lightly with LEMON-PEPPER SEASONING.  Cut lemon in 8 slices.  Place 2 slices on each chicken breast.  Sprinkle with parsley.  Bake at 350 (325 if using glass dish) for 45 to 60 minutes or until chicken is cooked through and tender.

NEXT INGREDIENT ...... GARLIC SALT 

[1920712]

CORNISH GAME HENS

2 Cornish game hens

1/4 cup margarine

3/4 cup white wine

dried tarragon

salt & pepper

2 cloves garlic, peeled

Garlic Salt

1 Tablespoon flour

wild rice

Instructions:

Wash hens, drain, Sprinkle inside of hens with salt, pepper and tarragon. Place cloves of garlic inside each hen. Sprinkle outside liberally with garlic salt.

Basting sauce:  Melt margarine in saucepan, Stir in 1/4 cup wine and 1 teaspoon tarragon. Place hens in an 8x8"roasting pan (without rack). Roast with sauce. Place hens on warm platter.

Make gravy:  Dissolve flour in remaining wine and stir into drippings until thickened.  Serve with wild rice.

Next  Ingredient: Poster's Choice

[sabatini]

This is yummy, and easily halved: use half the water chestnuts, minced, in the meatballs, then slice the rest & toss into the sauce at the end to heat through.

The last time I made them I just used ground turkey.

*If you don't feel like making the sauce, use a bottled sweet & sour sauce.

Sweet and Sour Meatballs w/ Onions & Peppers

Meatballs:

​2​ Tbsp. soy sauce

1 Tbsp. water or sake or dry sherry

​2​ tsp. cornstarch

​1 Tbsp sesame oil

​1 beaten egg

2 cloves garlic or 1 fat clove​ smashed & minced

1 tsp. grated ginger, or 1/2 tsp. powdered

1 Tbsp. dried onion

1 pound ground chicken or turkey

1 pound ground ​pork 

2 green onions, minced

1 can water chestnuts, drained, rinsed, minced​

​Sweet & Sour Sauce:

1/2​ Cup water (or broth)​

​2​ tsp. slightly rounded cornstarch

​1 & 1/2 Tbsp. soy sauce

​1 Tbsp.​ apple cider vinegar, or rice vinegar​

1/2​ Cup Sweet Thai Chili Sauce

1/2​ Cup ketchup

Additional ingredients:

1 onion, sliced into half moons

1 each sliced​ or chunked ​red and green bell pepper

DIRECTIONS:

1.) In a small bowl, add: 

​soy sauce, water, cornstarch & whisk together.

Add sesame oil & beaten egg &​ whisk.

​Add garlic, ginger & dried onion & mix well.

​Set aside.

2.) In large ​mixing bowl, add: ground meats​, green onions & ​water chestnuts.

Give the soy sauce mixture another stir, then pour over all & gently combine.

3.) Form into meatballs - size up to you. 

Naturally, smaller meatballs will be simmered for less time.

4. Line a cookie sheet w/ foil & spray w/ Pam.

Brown meatballs​ quickly under broiler, turning once.(Or gently brown meatballs ​in skillet- a pain.)​

​Set aside.

5.) To a large, deep skillet over medium high heat, a​dd oil & when heated,​ throw in red & ​green and red bell peppers, toss about for a couple of minutes, turn up the heat & add the onions. Cook for an additional minute or so....not fully.

Remove from skillet to a waiting plate.

6.) Add meatballs and Sweet & Sour Sauce mixture to skillet, top w/ veggies​ & cover.

Simmer till done....not long!

​I usually cover for the first few minutes, then uncover & move the meatballs around & stir in the veg.​

About​ 12-15​ minutes.

Serve with​ rice.

NEXT INGREDIENT: dark red kidney beans

[GenXmuse]

---

@godi wrote:

Off topic but, THANK YOU all of you for posting these great recipes. It gives me comfort to come here and see these and read your comments.  Thank you and god bless. 🙏❤️

next ingredient Lemon Pepper Seasoning 

---

I feel the same way! Thank you. 

Next Ingredient: red kidney beans 

[GenXmuse]

AVOCADO KIDNEY BEAN-CORN SALAD

Ingredients:
-kale
-kidney beans
-1 tomato
-corn
-red onion
-green bell pepper

Dressing:
-1/2 avocado
-1/2 lemon
-pinch of salt
-1/2 tsp coriander
-1/8-1/4 tsp paprika
-1/8-1/4 tsp cayenne pepper (optional)

Directions:
1. Prepare veggies and dressing
2. Combine everything and mix until well combined

Next Ingredient: TEA