Ruben Flat bread

Refer to my last blog for the ingredients used for the toppings of the flat bread.  I used store bought flat breads but you could also use tortilla's.  Preheat oven to 375.  Use a pizza stone and cook crust only for 8 minutes or until crispy.  Add your toppings and cook for another 10 to 12 minutes.

Cabbage Stuffed Corned Beef

Preheat oven to 350 degrees.  Save yourself the trouble of making a whole corned beef brisket and just purchase some from the local deli.  I rarely ever have left over brisket when I do make corned beef and certainly not enough for this dish.  Use the large outer layers of the cabbage and be sure to cut the hard part off the ends.  Boil leaves in liquid until soft, about 2 to 3 minutes and transfer to a large paper towel to drain.  Mix together chopped corned beef, leek and sauerkraut while boiling the cabbage.  Keep the cheese and your dressing aside until you’re ready to roll the cabbage.  Roll cabbage tightly and tuck in both sides.  Place in a baking dish and tightly cover.  Cook for 30 to 35 minutes.

                                    

Ingredients:

1 head savoy cabbage

Small white bulb of leeks-chopped

1-1/2 cup sauerkraut

Chipotle Thousand Island

Swiss Cheese

2 cups corned beef brisket-fully cooked

Preheat oven to 350 degrees.  Save yourself the trouble of making a whole corned beef brisket and just purchase some from the local deli.  I rarely ever have left over brisket when I do make corned beef and certainly not enough for this dish.  Use the large outer layers of the cabbage and be sure to cut the hard part off the ends.  Boil leaves in liquid until soft, about 2 to 3 minutes and transfer to a large paper towel to drain.  Mix together chopped corned beef, leek and sauerkraut while boiling the cabbage.  Keep the cheese and your dressing aside until you’re ready to roll the cabbage.  Roll cabbage tightly and tuck in both sides.  Place in a baking dish and tightly cover.  Cook for 30 to 35 minutes.

                                    

Ingredients:

1 head savoy cabbage

Small white bulb of leeks-chopped

1-1/2 cup sauerkraut

Chipotle Thousand Island

Swiss Cheese

2 cups corned beef brisket-fully cooked

 

Chipotle Thousand Island

 

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Pluot Shrimp with Jasmine Rice

 

Ingredients:

12 to 15 Jumbo Shrimp-butter flied

Corn starch

Salt and pepper

Magic Seasoning

Pluot sauce:

6 ripe pluots

Teaspoon siracha sauce

1 tablespoon ginger puree

1 tablespoon garlic puree

1 tablespoons rice wine vinegar

At the grocery store the other day I spotted a fruit that I had never heard of before, a pluot.  After some research, I discovered it is a plum and apricot hybrid.  When they are ripe they are a dark red to pink color.  Most of the recipes containing pluots were sweet desserts and cakes.  As you can tell from my blog, I’m not too keen on dessert making.  Maybe someday down the road but for now I’ll stick to what I know best. 

   

I started this recipe by making a plum/pluot sauce.  First skin, slice and remove core from the pluot.  Chopped and  cook over medium  heat for 5 minutes with a splash of fresh lemon juice.  Add in ½ cup of sugar.  (I used a sugar substitute)  Cook for about 10-15 minutes more until  it has broken down into a liquid.

   

 

 

Next dredge jumbo shrimp in corn meal and season with salt and pepper.  Broil for 5 to 7 minutes. 

To your plum sauce- siracha sauce, ginger, garlic and rice wine vinegar. 

Serve over rice-I used the fragrant jasmine rice

The salad you see on the plate is a Spicy Asian slaw with Leeks and Asparagus.

 

 Ingredients:

.Nappa cabbage shredded

1 bunch of leeks-chop only the end white parts.

1 cup toasted almonds

1 jalapeño finely chopped-I used my fruit zester

¼ cup rice wine

2 teaspoon fresh garlic-minced

1 tablespoon pureed ginger

1/3 cup peanut oil or vegetable oil

1 cup asparagus spears-blanched

Toss well and garnish top with the almonds

Arugula Salad with Vegetarian Chicken Strips

 

Continuing on my health kick, I put together a quick arugula salad for lunch today.  I like to keep salad toppers on hand at home and added some dried blueberries and sunflower seeds.  See recipe below:


(serving size for 1 salad)


Arugula

1/3 cup dried blueberries

Handful of sunflower seeds


Diced cucumber and tomato


Swiss cheese sliced thin


Balsamic dressing

Vegetarian Chicken Strips

Sesame Chicken Salad

Ingredients:

2 large cucumbers (sliced)

1 cup scallions

2 cups roasted chicken (shredded)

1 teaspoon red chili flakes

1 package snow peas

1 tablespoon sesame oil

1/2 cup unsalted roasted peanuts

1cup creamy sesame ginger dressing (recipe below)

Creamy sesame ginger dressing:

1 cup vegetable oil

1/3 cup soy sauce

1 tablespoon fresh grated ginger

1 tablespoon garlic paste

1 tablespoon mayo

pinch of cayenne pepper and salt

1/2 cup sesame oil

Whisk all ingredients and chill

Once dressing is chilled, pour over salad and mix well.

Veggie Chicken Tacos With Honey Djion Dill

Just got back from vacation and found I've gained 5 pounds. Its time to chow down on salads and veggies for the time being. For lunch today I made vegetarian chicken tacos. I don't like to make a big to-do with lunch, so I opted for this quick and easy meal.

Ingredients:

Low carb whole wheat tortilla's

Seasoned veggie chicken strips (I used Morning Star)

1/4 cup honey Dijon mustard

Fresh dill sprigs (chopped)

Shredded lettuce

1 small diced tomato

Pressure Cooker Pot Roast

You can achieve moist, tender and flaky meats with your pressure cooker.   The best part is you don’t have to wait 6 to 8 hours for a Crock Pot.  It only took me about an hour and a half and dinner was served.  This is also a relatively cheap dinner because it requires little ingredients and I had most of them on hand.

Ingredients:

1 large onion-chopped

1 small bag Klondike Potato’s

3 cups beef broth

½ cup marsala wine

4 garlic cloves

1 small can tomato sauce

1 bulb of fennel-chopped

Thyme, salt and pepper-For the rub

First, tie the roast securely with kitchen twine to help hold together and to make it easy to remove from the pressure cooker when done.   Rub both sides with thyme, salt and pepper.  Brown roast on each side and place in pressure cooker.  Mix your liquids together along with garlic and tomato sauce and our into pressure cooker. 

Tip:  I cut slits into my roast and smashed fresh garlic far into the meat. 

Add in your veggies and secure the lid tight.  Turn up the heat to high until your cooker starts to steam and spit heavily.   Turn down to med-high heat to keep the pressure level and cook for 1 hour.  Let the pressure fall naturally before opening the lid.  When I took the lid off there was just about a cup or so of liquid remaining.  I removed the roast and added 2 tablespoons of butter and a bit of flour to make my gravy.  I had a bag of peas in the freezer that I thought of at the last minute and added those in too.  The meat was so tender and peeled apart so easily-sucess!

Caprese Egg Stack

I realized I forgot to pick up a loaf of bread at the store and I had to improvise.  My husband was really impressed with this breakfast dish.  It only took me less than 10 minutes to make, and it's a healthy alternative for breakfast.

Directions:  Put 4 egg whites into 2 ramekins sprayed with cooking oil.  Cover and microwave for 1 minute.  Carefully turn over the ramekin onto a plate.  Your egg whites should be solid and perfectly round shaped.  Turn on your panini or waffle maker and spray with cooking oil.  Place a slice or two of vine ripen tomatoes, turkey pepperoni and mozzarella cheese on top of one egg.  Place the other egg white on top of your fillings to make a sandwich.  Press for about 2 minutes and remove.  Garnish with fresh basil and balsamic glaze.