Sunday, September 4, 2011

Recipe Sunday / + A Web Site Address

Well once again we start a new week with some recipes, and today a web site I have posted before but worth doing again. I browsed this site today and found a book I had not seen before. I use to collect "Dummies" books just because of the titles so here is a new one for me. "Weight Loss Surgery Cookbook for Dummies". That brought a chuckle to my heart. It is listed on this web site. I will be getting this one for sure.

Feeling a bit better today and a little clearer thinking.

I have three new recipes today. They are not necessarily Surgery friendly but with a twist or two could be made so. I always say, "Make it your own" and that is what these are.


Side Dish, Appetizer, or snack

Makes 20 rolls

2 Large Eggplants
4 tablespoons of Olive Oil
8-9 ounces of Feta cheese
1 large Red Chili (finely chopped, seeded) you can leave seeds in if you like hot. *
Large bunch of fresh Mint. (finely chopped, keep a small amount in reserve for garnish)
Zest and juice of 1 lemon.
Black pepper (fresh ground if possible) *

Preheat a grill, stove top griddle or broiler to high heat. *

Slice eggplant, lightly brush both sides of eggplant and cook approx 2 minutes, until golden brown and tender.

In a bowl crumble in the Feta, add lemon juice and ½ the zest, Chili, Mint and pepper. (reserve other ½ of zest for garnish.) No salt needed due to Feta.

Take one slice of eggplant, put mixture on the end of lice and roll. Repeat until finished. Place seam side down on plate. Top with reserved mint and zest. May be served warm or cold. *

* = added information
Grilling is preferable but any method of cooking can be used.

Red Chili: Remove seeds and fibrous veins holding seeds to remove heat. The fibers actually contain the most heat.

Black Pepper: Using Fresh herbs and spices are always more favorable.

May use tooth picks to hold roll together if needed.

As always, make it your own. Try other type cheese if you do not like feta. If you do not like heat try Bell pepper also.



Main Course

Serves: depending on helping size.

2 Tablespoons Olive Oil
2 medium onions
2 cloves Garlic, minced
2 large Red Bell Peppers, seeded and finely diced.
2 teaspoons dried chili flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods
1 ½ cups Red Lentils
1 can chopped tomatoes
3 cups tomato pulp or thick puree
3 cups water
3 cups canned red kidney beans
¼ cup tomato ketchup
¼ cup tomato puree
1 Tablespoon unsweetened Cocoa powder

For Cornbread:
¾ teaspoon salt
2 cups cornmeal
2 Tablespoons All Purpose Flour
3 teaspoons baking powder
1 teaspoon ground Cinnamon
1 ½ cups Buttermilk
2 eggs
1 teaspoon honey
2 Tablespoons vegetable oil
1 cup cheddar cheese, coarsely grated

 4 ripe Avocados
4 Scallions
Juice of two limes
¼ cup cilantro
2 cups Sour cream or 1 ½ cups Greek Yogurt
Paprika to dust
3 ¾ cups cheddar cheese, grated. (less would be better and healthier) (try Low fat)

For Chili:
In a large pan that has a lid, heat the oil and add the onion, garlic, and bell pepper. Cook until tender approximately 10 minutes. Stir in chili, coriander, cumin, and cardamom pods. Add lentils and stir.

 Stir in can of chopped tomatoes, water, kidney beans, ketchup, tomato paste, and cocoa. Bring mixture to a boil, turn down to med low heat and simmer for 45 minutes stirring frequently. If mixture is watery leave lid ajar a little as it cooks.

You can cook this ahead and refrigerate until ready to serve. Could also be cooked in slow cooker overnight or through the day while at work.

For the Cornbread topping:
Combine salt, cornmeal, flour, baking powder, and cinnamon in a mixing bowl. Whisk together buttermilk, eggs, honey, and oil. Stir into dry mixture. Should become a vivid yellow batter.

Place chili in a 9 X 13 baking dish. Pour batter mixture over chili. (may glob on like dollops if desired)

Sprinkle the shredded cheddar over top. (less is better) Bake in oven until cornbread topping is cooked. The time can vary depending on if the chili was cold or hot when baking but approx 25 min is a good rule of thumb @ 425 degrees. Watch carefully as not to over cook.

Let stand for 5 to 10 minutes.

For Guacamole:
While baking chop Avocados, scallions, and cilantro. Add together in bowl with lemon juice. Dust with paprika.

Serve chili bake with a side of Guac, sour cream or yogurt, and cheddar cheese. (this way people can add or delete thing that they wish)

Serve and enjoy!

As always, make it your own. I would use Low Fat Cheese Sparingly, Greek yogurt has less fat and high in protein. The Guac is a nice healthy blend of fresh vegs.



Main Course

Serves 8

1 large onion
2 cloves of Garlic
¼ cp Olive Oil
8 oz Shiitake Mushroom
10 oz Button Mushroom
8 oz Cremini Mushroom
8 oz Field Mushroom
1 Stick of Butter
1 Tablespoon Sea Salt
1 Tablespoon Paprika
½ Tablespoon freshly grated Nutmeg
1 ½ cp Sour cream or 1 cp Greek Yogurt
1/3 cp chopped parsley

Peel and quarter the onion and process with the peeled Garlic cloves until finely chopped.

Heat the oil in a large wide pan. Cook onion and Garlic mush until softened but not colored.

Remove stalks from shiitake and slice, quarter buttons and slice, slice cremini, take stalk off field, quarter and slice. Discard stalks.

Add butter to pan when melted add mushrooms. Carefully turn mushrooms in pan. Cover and cook 15 minutes or until mushrooms are at desired consistency.

Take off lid, add salt, paprika, nutmeg, and sour cream or Greek yogurt. Stir and heat for 5 minutes or until hot. Add Parsley and stir. Remove from heat.

On a bed of Brown Rice, Or any rice you prefer; pour mixture over top. Sprinkle a little more parsley over top.

Serve and enjoy!

As always, make it your own. Try sprinkling a little extra nutmeg and paprika on top. Use different type of mushrooms. Use pasta instead of rice. Spinach pasta may give it a new twist and is healthier than regular pastas.


May The Lord Give You Blessed Health Through Eating

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