1 Tomato chopped
1/2 onion chopped
Cilantro chopped (your choice on how much, I use about 1/4 cup
1 small jalapeno seeded and chopped
splash of lime juice
1 tbls of minced garlic
1 Tbls of olive oil
splash of vinegar
salt and pepper to taste
* can add 1/2 green pepper
Mix altogether and let set for about 1/2 hour before eating with your choice of food...I usually use this for fajitas.
___Ingredients_____________________________________
2 ripe California avocados peeled and sliced
1 cucumber washed and sliced
3 Roma tomatoes sliced
10 Spanish olives with pimentos sliced
Salt and pepper to taste
Kraft Sun Dried Tomato dressing
___Preparation__________________________________________
Mix all the above ingredients together in medium sized bowl.
___Ingredients_________________________________________________
1 small cucumber sliced
2 Roma tomatoes cut up
1/2 of a red bell pepper cut up
½ a cup of cilantro
½ of a red onion sliced (optional)
1 tsp of cumin
½ tsp of salt
Pepper to taste
1 Tbls of olive oil
½ tsp of lemon juice
___Preparation______________________________________________
Mix together cucumber, tomatoes, red pepper, onion, cilantro, cumin, salt, pepper, olive oil, and lemon juice
6 medium sized zucchini cut in half - long ways
1 lb of hamburger meat
1 tbls of minced garlic
1 egg
mozzarella cheese
7 spice to taste
salt to taste
1Roma tomatoe
After you cut you zucchini in half, place in a large pot and boil for 10 minutes
while your zucchini is boiling, brown your hamburger meat, adding minced garlic and your spices.
Once the meat is done, drain off any fat and set aside
When your zucchini is done, take out and scoop out the meat of the zucchini and place in a strainer to strain off any juice in it
Take the inside of the zucchini after it's strained and mix it with your meat mixture and add a beaten egg.
Take your mixture now and place inside the scooped out zucchini and sprinkle mozzarella on top and then bake at *350 for at least 25 minutes, about 5 minutes before it's done take a sliced up Roma tomato and place them on top to finish cooking with the dish.
1/4 cup blanched almond flour
1/4 tsp of baking powder
1/4 tsp of baking soda
dash of salt
1/4 tsp onion powder
1 tbls of melted butter
1 beaten egg
2 tbls of heavy whipping cream
Place almond flour, salt, baking soda, baking powder, and onion powder in a bowl and mix together well, then mix in your egg, heavy whipping cream, and butter and mix together well.
Pour half your mixture into plastic wonder bread holder and mircowave for 1 minute and then take out and place on a napkin, then pour your remaining mixture in a mircowave again for 1 minute
I toasted mine of each side for egg salad sandwich or I used it in making my turkey and cheese sandwiches
My way of doing REVOLUTION ROLLS with Protein powder
3 egg whites
1/4 teaspoon cream of tartar
3 egg yolks
1/2 scoop of vanilla why protein powder
3 ounces cream cheese, softened
1 tbls of caraway seeds
Beat the egg whites and cream of tartar until stiff. In another bowl, beat the egg yolks, protein powder and cream cheese with a mixer until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Spray a baking sheet or muffin top pan with cooking spray. Divide the mixture into 6 mounds then flatten them slightly. Bake at 300º 30 minutes or until lightly browned on top but soft and not dry and crisp. Cool on the baking sheet for a few minutes then cool completely on a rack. Store in an airtight bag in the refrigerator.
you can add whatever flavoring you want to the egg mixture, like dry mustard or caraway seeds, rosemary, thyme...etc and remove the splenda if you want
I double this and it makes 12 buns in a muffiin top pan
Makes 6 rolls if not doubling
Per Roll: 88 Calories; 7g Fat; 5g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 2 Rolls: 175 Calories; 14g Fat; 10g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
*UPDATE - I now only use the protein powder when using the RR for something sweet, for my hamburgers I started making the buns without the PP and started using onion powder with caraway seeds, I love it for that cuz it doesn't have any eggy taste*
1 Tbls of coconut flour
pinch of baking powder
2 egg whites
2 Tbls of water
dash of salt
Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).
Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.
Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.
1 cut up chicken or three cut chicken breasts
1 cinnamon stick
1 dried red chili pepper
2 large cardamon pods
5 small green cardamon pods
3 cloves or 1/4 tsp of clove powder
2 bay leaves
1 tbls of cumin
1/2 tbls of coriander powder
1 small onion sliced
1 15 oz can of tomato sauce
2 tbls of olive oil
Salt to taste
Saute onion in oil till browned
add chicken with all the spices and fry till almost done
Add tomato sauce and a little bit of water and cook on low/medium until chicken is completely done
Taste as your going to make sure you have the spices where you want them.
I served this over cauli rice
1 medium eggplant, over roasted (directions at bottom)
olive oil
1/2 diced onion
1 1/2 Tbls of minced garlic
1 lb of ground lamb
salt and pepper to taste
2 Tbls of seven spice
1 (14 1/2 ounce) can Muir Glen Diced tomatoes, including, juice
1/4 cup of crumbled feta cheese or mozzarella cheese ( your choice)
1/4 cup of grated parmesan cheese
Oven roast the eggplant and set aside, preheat oven to 375*. In a large skillet, heat the olive oil and when it's hot, add the onion. Saute' the onion until it's soft, then add the garlic and saute' another minute. Remove the onion mixture to a bowl and return the skillet to the heat.
Saute' the lamb until it is starting to brown, pour off any fat that is starting to accumulate and add the spices. Stir well and saute' until the lamb is completely brown. Return the onion mixture to the skillet and add the tomatoes. Let simmer until most of the juices have evaporated.
In a baking dish, make a layer of eggplant slices. Cover with half the lamb mixture and crumble feta or add mozzarella on top. Add another layer of eggplant slices and the remaining lamb mixture. Sprinkle the top with the Parmesan
Bake for 30 minutes, or until the cheese is melted.
Egglpant roasted
heat oven to 425*
Take 1/2 cup of olive oil and mix with Italian seasoning and a little bit of salt, pepper and
dip the eggplant slices of both sides and then place on a foiled sheet and bake for 10 mins, turn over and bake another 10 minutes
___Ingredients____________________________
½ of an onion sliced
½ Tbls of minced garlic
½ tsp of ginger powder
¼ tsp of turmeric
1 tsp of cumin
1 tsp of coriander
½ tsp of paprika
2 Roma tomatoes blended
1 cup of cilantro
1 cup of water
Olive oil
Meatball mixture
1 lb of ground beef
½ of an onion
1/8 tsp of cayenne pepper or chili pepper
Salt to taste
___Preparation____________________________________
Sauté onion in olive oil till browned
While the onion is being sautéed, blend tomatoes, cilantro, and water in a blended and set aside.
When onion is browned, add garlic, ginger, cumin, turmeric, coriander, paprika and fry just for a minute with the onion. Add tomato mixture and bring to a boil on medium heat.
Add meatballs and more water to make like a pasta sauce.
Cook until meat is done.
___Ingredients_____________________
1 Lb of ground beef
1 onion chopped up
½ tsp. whole cumin seeds
1 small bay leaf
1 heaping tsp. of garlic and ginger paste (premixed)
2/3 tsp. of red chili powder
½ tsp. turmeric powder
1 tsp. coriander powder
1 tsp. cumin powder
1 ¼ tsp. of salt
¼ tsp. of Garam Masala (or substitute with pepper, a dash of cinnamon and 1 clove)
2 cups finely chopped spinach
1 ½ chopped tomato
Oil
___Preparation _________________
Sauté onions until light brown. Add bay leaf and cumin seeds and sauté for another minute.
Add ground beef and garlic/ginger paste and spices, with the exception of the Garam Masala. Stir occasionally until meat looks brown.
Add the chopped tomato and lower the heat to low/medium. Cook for 20 minutes, stirring occasionally.
Add the spinach and mix it thoroughly with the beef. Cook for another 20 minutes.
When finished cooking, sprinkle with the Garam Masala, mix and serve.
* Can purchase Garam Masala at Indian or Pakistani stores
Senegalese Lamb chops
___Ingredients_____________________________
6-8 lamb chops or any lamb meat
1/4 cup of yellow mustard
1 onion sliced
salt, pepper, minced garlic, lime juice or dried limes
1 tsp of seven spice
2 tbls of olive oil
1 ½ Tbls of vinegar
___Preparation_____________________________
Marinate lamb chops with the above ingredients for about 1 hr.
If baking them; bake at 250* for about 2 hrs or until desired tenderness.
Grill or broil till desired tenderness.
*If cooking a leg of lamb, just increase ingredients, marinate overnight if possible and slow cook in oven at *250 till desired tenderness.
Puerto Rican Chili
___Ingredients_______________________________________________________
2 Lbs of ground beef or ground turkey
1/4 Tsp of pepper
1Tbls of Goya Adobo (with or without pepper flavoring)
1 Tbls Minced garlic
1/2 tsp of cumin
10 Spanish olives sliced (with or without pimentos)
1/2 cup cut up cilantro (optional)
1 Tbls of Sofrito (freezer section or jar) (Goya brand*)
1/4 of a green pepper cut up
1/4 of a yellow pepper cut up
1/2 of an onion sliced up
2 Tbls of tomato paste
3 Tbls of salsa
1 large can of tomato sauce
a couple of drops of sweetener
___Preparation_________________________________________________________________________
Fry meat with onions, peppers, garlic, pepper, Adobo, cumin, cilantro, & Sofrito, till browned. Strain off any grease
Add tomato paste and olives and mix thoroughly.
Then add salsa, tomato sauce, and sweetener and mix well.
Bengali Chicken Curry
___Ingredients___________________________
1 ½ of an onion sliced
1 cut up chicken
4 large cloves of garlic, minced
2 Tbls of fresh ginger
1 tsp of turmeric
½ tsp of garlic powder
½ tsp of ginger powder
Salt to taste
Red chili powder (amount depends on you, mild or hot)
1 tsp of Garam Masala
5 whole cloves
2 bay leaves
5 whole green cardamoms
2 small cinnamon sticks
1 to 2 medium tomatoes
Water
Oil
___Preparation___________________________________
Fry onions in about 2 ½ to 3 Tbls of oil until golden (not to browned) on med-high heat
Add fresh garlic, ginger and simmer in oil for about 2 minutes (or until you began to smell them)
Add all of the powdered spices and the whole spices and turn temp slightly lower
Cook spices in oil for about 2 minutes (be careful not to burn them)
You can add a little bit more oil if needed.
Cube tomatoes (large chunks) and add to spices, fry for about 3 minutes
Add chicken and stir to coat meat
Leave the chicken on medium heat for about 10 minutes before adding water (so chicken can absorb the spices)
You can brown the chicken at this point, but do not darken.
Add enough water to just about cover the chicken and boil on med-high heat for about 45 minutes (adding water when needed)
*always check the salt level
cook until chicken is done
(you may have to add more garlic and ginger powder to taste)
*you can add Maggi’s seasoning sauce for extra flavor
This is the Bengali way of cooking chicken curry
*You can add about ½ cup of fage yogurt when they add the tomatoes
Yahsa
___Ingredients_____________________________________________
1 cut up chicken
4 small onions sliced
1 chicken bouillon cube
1/2 jar of Grey Poupon Dijon mustard (without the wine) mostly found in whole foods store
¼ cup of regular mustard
¼ cup of lemon juice
1 Tbls of Maggie’s liquid
5 bay leaves
½ a jar of seedless olives
½ cup of vegetable oil
___Preparation_________________________________________________
Fry chicken pieces in oil with lid on with medium high heat till almost done.
Take chicken out and set aside
Add a little water to scrape drippings of pot, and then add chicken bouillon cube.
Add onions and fry till soft
Add both mustard's, Maggie’s liquid, lemon juice and bay leaves, stir together until fully mixed, then add chicken back to onion mixture.
Place lid on and cook on low to medium heat till chicken is completely done.
Add olives and stir in
Good served with Cauli Rice
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