Total Time: 27 mins
Preparation Time: 10 mins
Cook Time: 17 mins
Ingredients
Servings: 4
2 medium carrots
2 stalks celery
1 small onion
2 tablespoons tomato paste
4 garlic cloves, pressed
1 tablespoon italian seasoning mix
1 (28 ounce) can crushed tomatoes in puree
2 cups beef broth
1 1/2 cups water
16 fully frozen cooked meatballs
salt
fresh coarse ground black pepper
6 ounces ciabatta or 6 ounces other crusty italian bread
1 tablespoon olive oil
Recipe
1 peel carrots with vegetable peeler. finely chop carrots, celery and onions.
2 lightly spray pot(4qt) with oil and add carrots, celery and onion. cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
3 push vegetables to one side of pot. add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
4 add pressed garlic and seasoning; mix well. stir in tomatoes; broth and water; bring to a simmer.
5 cut meatballs in half; add to soup. simmer an additional 10-12 minutes; season to taste with salt and black pepper. serve hot and garnish with ciabatta croutons.
6 ciabatta croutons:.
7 pre heat oven to 425 degrees. slice loaf into 1 inch cubes. toss cubes with olive oil and arrange in an even layer on pan. bake 12-14minutes or until golden brown.
Total Time: 1 hr 33 mins
Preparation Time: 3 mins
Cook Time: 1 hr 30 mins
Ingredients
1/2 head celery
1 bunch parsley
1 bay leaf
1 onion
2 carrots
2 1/2 liters water
Recipe
1 buy the whole head of celery but use the top half for this stock. rinse any dirt off the leaves and put in a large stock pot. any outer stalks that you wouldn't use in cooking can be added as well.
2 add a whole bunch of parsley and a bay leaf.
3 trim the roots off the onion and cut in half. only remove the skins if they are split and dusty, otherwise just leave them on.
4 cut the tops off the carrots, wash and cut in half lengthways.
5 add the water and put on to simmer for an hour and a half to two hours.
6 strain the vegetables. i do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. the stock is still lovely and clear and full of flavour.
7 note: i don't season this stock since i'm going to use it in another recipe anyway.
Total Time: 45 mins
Preparation Time: 5 mins
Cook Time: 40 mins
Ingredients
Servings: 2
2 chicken thighs, with bones (you could use another part of the chicken if you wanted)
1/2 cup long grain rice
400 g diced tomatoes
1/2 large zucchini (diced)
1/2 large carrot (diced)
4 mushrooms (diced)
1/2 diced onion (, red or spring)
8 olives (with pips)
1 cup water
1 teaspoon instant chicken bouillon granules
1/2 cup basil leaves
salt and pepper
Recipe
1 put rice, water & tomatoes in a 2 or 3l microwave safe dish and mix.
2 on top of that add the zucchini, carrot, mushrooms, onion, olives and basil leaves.
3 sit the chicken on top and sprinkle the stock powder on the vegetables and the chicken and season with salt and pepper.
4 cover the dish with a lid (microwave safe) or cling wrap and cook for 40 minutes on 90% power. i use an 1100watt oven but i wouldn’t worry about altering the time if yours is less powerful.
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
4 large potatoes, diced
6 cups chicken broth
1 teaspoon salt
1 teaspoon black pepper
1 -24 ounce simply potatoes traditional mashed potatoes
1 medium onion, diced
1 stalk celery, diced
2 fresh carrots, diced
2 tablespoons butter
2 tablespoons flour
1 teaspoon garlic powder
1 cup ham, cubed
4 slices bacon, cut in 1-inch pieces
2 cups milk (any type)
2 green onions, julian chopped for garnishing
Recipe
1 boil potatoes in the chicken broth till tender in a large stock/soup pot. about 20 minutes. while that is cooking, peel film at corner of simply potatoes package to vent and heat on high for 3 minutes in microwave. set aside. cook bacon in a skillet. when that's finished cooking, add your onions, carrots and celery. after they are cooked till tender, add your cubed ham and then flour to the mixture. stir. after it's all coated in flour, add your 2 cups of milk. this will make a nice thick rue. after thickening this mixture, poor into the cooked potato cubes. stir. now add your simply potatoes garlic mashed potatoes to all the ingredients. stir again and cook for 20 minutes on medium low heat. top it off with 2 tablespoons of butter and the green onions before serving. delicious and i guarantee they will want seconds. serve hot.
2 this refrigerates well if there's any leftovers.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
1 cup celery, chopped
2 small onions, chopped
4 medium carrots, chopped
1 1/2 cups winter squash, cubed (i use butternut, but any variety, including summer squash could be subbed)
1/2 cup butter
9 cups beef stock (i use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable broth, divided (i use a combination of both and include the juices from the canned tomatoes & green beans)
8 cups tomatoes, chopped & peeled (i use 64 oz. of canned diced tomatoes)
1 1/2 cups frozen corn kernels
1 quart green beans (i use 32 oz. of italian flat beans)
1 tablespoon sugar
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
Recipe
1 in a large stock pot, saute the celery, onion, carrot and squash in butter until tender. add 8 cups broth, tomatoes, corn, green beans, sugar, curry, salt and pepper; bring to a boil. reduce heat; simmer, uncovered, for 20 minutes.
2 in small bowl, whisk together flour and remaining 1 cup of broth until smooth. gradually stir into tomato mixture; bring to a boil. cook and stir until thickened and bubbly, about 2 minutes.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
1 lb navy beans (soaked over night)
1 tablespoon fine sea salt
6 cups vegetable stock
2 fresh thyme sprigs (chopped)
4 sage leaves (fresh puprle, chopped)
4 rosemary sprigs (chopped)
2 fresh bay leaves
6 juniper berries
6 black peppercorns
3 tablespoons olive oil
6 bratwursts (hofbrau beer)
1 teaspoon sea salt
2 teaspoons black pepper
2 cups onions (medium diced)
1 cup carrot (medium diced)
3 garlic cloves (minced)
3 plum tomatoes (chopped)
1/2 cup burgundy wine
2 tablespoons tomato paste
3 tablespoons cilantro (chopped)
Recipe
1 place beans, vegetable stock and salt in a pot. cover with water, bring to a full boil and reduce to a simmer for 1 1/2 hours or until beans are done.
2 place herbs, bay leaves, juniper berries, peppercorns in cheese cloth to form a sachet. tie with string and place in bean pot.
3 10-minutes before your beans are done start cooking beer brats.
4 heat a large saute pan, add 2-tablespoons oil and brown brats. add 1/4 cup red wine, cover pan and simmer 8-10 minutes. remove beer brats and hold warm.
5 add oil, onions, carrots, garlic, tomatoes, salt, pepper and sauté 3-4 minutes. add wine, tomato paste and saute until reduced by half.
6 remove sachet from beans and drain. combine vegetables, beans, brats and wine reduction together. reseason with salt and pepper to taste.
Total Time: 1 hr 10 mins
Preparation Time: 15 mins
Cook Time: 55 mins
Ingredients
2 medium size fresh pears
1/3 cup finely grated unpared zucchini
1/3 cup finely grated carrot
3 cups flour
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
3 large eggs
1 1/2 cups sugar
1 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 teaspoon grated lemon peel
1/2 cup chopped walnuts
Recipe
1 grate pears to measure 1 1/2 cup.
2 combine flour, salt, baking soda, cinnamon, baking powder and ginger. beat eggs in separate bowl then gradually beat in sugar and oil. add vanilla and lemon peel. blend into flour mixture. add the pears, carrot, zucchini and nuts and mix well.
3 divide mixture into 2 greased loaf pans. let stand 5 minutes then bake at 350 for 55 minutes.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 2
2 boneless skinless chicken breasts
2 -4 garlic cloves, smashed
1/4 teaspoon seasoning salt
1 tablespoon butter
1/2 cup uncooked long grain rice
1/4 cup chopped green onion
1/4 cup chopped carrot
1 cup water
1/4 cup purchased spicy szechuan stir-fry sauce
Recipe
1 sprinkle/rub chicken with smashed garlic and seasoned salt.
2 melt butter in medium nonstick frypan over medium high heat.
3 add chicken, cook until browned on both sides.
4 remove chicken from frypan, cover to keep warm.
5 add rice, onions and carrot to same frypan, cook and stir 3-5 minutes or just until mixture begins to brown.
6 add water and stir fry sauce, mix well.
7 place chicken over rice mixture.
8 reduce heat to medium low, cover and cook 15-20 minutes or until chicken is fork tender, its juices run clear and liquid is absorbed, stirring occasionally.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
Servings: 6
1 (13 7/8 ounce) package pillsbury refrigerated pie crusts, softened as directed on the box
1 lb lean ground beef (at least 80%)
1 medium onion, chopped (1/2 cup)
1 teaspoon garlic salt
1/2 teaspoon pepper
3 tablespoons cornstarch
3 cups frozen southern-style diced hash brown potatoes, thawed
3 medium carrots, sliced (1 1/2 cups)
1 (12 ounce) jar beef gravy
Recipe
1 preheat oven to 450°.
2 line a 9-inch glass pie plate with one pie crust; set aside.
3 in a large skillet, cook been, onion, garlic salt, and pepper over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooed; drain.
4 stir cornstarch into beef mixture until mixed.
5 stir in potatoes, carrots, and gravy; cook 5-6 minutes over med-high heat, stirring often, until hot.
6 spoon mixture into crust-lined plate.
7 top with second crust, seal edge and flute.
8 cut slits in several places in top crust; cover edge of crust with foil.
9 bake 35-40 minutes or until crust is golden brown; let stand 5 minutes before serving.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
2 cups chicken broth
2 grated carrots
1 cup couscous
1 lb beef sirloin steak
1 sweet red pepper
12 green onions
1 tablespoon of minced garlic
1 tablespoon ginger
6 tablespoons hoisin sauce
3 tablespoons honey
1 tablespoon toasted sesame oil
1/4 cup fresh cilantro
Recipe
1 cut steak across the grain in bite sized strips. place in a large bowl and stir in the honey, hoisin, garlic, and ginger and let it rest.
2 chop pepper into 1 inch chunks and cut green onions into one inch lengths.
3 in a medium pan bring broth up to a boil. salt to taste. add couscous and carrots. mix quickly and close tightly and turn off the heat.
4 heat oil in a wok or wide nonstick skillet on high heat. add sweet pepper and stir fry for one minute then add the green onions for one minute more. take off heat and remove with a slotted spoon.
5 put wok back on high heat. when hot add the steak mixture and stir fry to desired doneness. i like mine medium. add the onions and peppers, warm through and coat with honey hoisin mixture.
6 put couscous in bowls and spoon meat mixture over couscous.
Total Time: 24 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 24 hrs
Ingredients
Servings: 8
4 -6 tablespoons olive oil
20 -25 small meatballs (or use as many as desired, if using store-bought frozen meatballs do not thaw before browning)
1 medium onion, chopped
2 tablespoons fresh minced garlic
1/4 teaspoon dried italian seasoning
1 -2 teaspoon crushed red pepper flakes (optional or to taste)
2 carrots, peeled and diced
6 cups low sodium chicken broth (or use 4 cups broth and 1 cups water)
1 cup tomato sauce (can omit if desired and just use the broth)
1 teaspoon seasoning salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
2 (14 ounce) cans small beans, drained and rinsed
1 (6 ounce) bag fresh baby spinach
1/2 cup grated parmesan cheese (can use more)
1 -2 cup cooked small shell pasta (optional)
Recipe
1 heat 4 tablespoons olive oil in a pot over medium heat; add in the meatballs and brown on all sides, then remove to a bowl.
2 add in onions and carrots, then saute for about 4 minutes.
3 add in garlic, italian seasoning and chili flakes; cook stirring for 2 minutes.
4 add in broth and tomato sauce, seasoned salt and black pepper; bring to a boil over medium-high heat.
5 add in the browned meatballs with beans; bring to a simmer, then reduce heat to low and simmer uncovered, stirring occasionally for about 1 hour or even more.
6 after the 1 hour cooking time add in the spinach, parmesan cheese and small pasta (if using) simmer for about 2 minutes or until the spinach is wilted.
7 season with more salt and black pepper if desired.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
2 tablespoons water
1 1/2 tablespoons cornstarch
1 cup canned vegetable broth
2 tablespoons oyster sauce
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper flakes
3 teaspoons vegetable oil, divided
1 (12 1/3 ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1 cup thinly sliced onion
1 cup red bell pepper, strips
3 cups sliced zucchini (about 3/4 pound)
1 cup snow peas, trimmed
1/2 cup diagonally sliced carrot
1 (8 ounce) can sliced water chestnuts, drained
1 cup fresh cilantro stem
3 cups hot cooked long-grain brown rice
Recipe
1 combine water and cornstarch in a bowl; stir with a whisk. stir in broth and next 6 ingredients (broth through crushed red pepper).
2 heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. remove tofu from pan. place tofu on several layers of paper towels.
3 add 1 teaspoon vegetable oil to pan. add onion and bell pepper, and stir-fry 2 minutes. add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. add tofu and broth mixture. bring to a boil, and cook 2 minutes. stir in cilantro. serve with rice.
1 tablespoon extra-virgin olive oil, plus extra for serving
1 1/2 teaspoons minced fresh oregano (or 1/2 t. dried)
1/8 teaspoon red pepper flakes
6 cups low sodium chicken broth
1 (15 ounce) can tomato sauce
1 cup dried great northern beans (pre-soaked overnight, drained) or 1 cup cannellini beans (pre-soaked overnight, drained)
2 carrots, peeled and cut into 1/2 inch pieces
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
1/2 cup small shell pasta (such as ditalini, tubettini, or mini elbows)
1/2 cup minced fresh basil
salt
pepper
grated parmesan cheese, for serving
Recipe
1 microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
2 stir broth, tomato sauce, soaked beans, and carrots into slow cooker.
3 cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
4 stir in zucchini, chard, and pasta; cover and cook on high until vegetables and pasta are tender, 20-30 minutes.
5 stir in basil; season with salt and pepper to taste; serve with parmesan cheese and additional olive oil.
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
Servings: 12
3 onions
3 carrots
3 stalks celery & leaves
2 tablespoons olive oil
1 lb ground beef
1 lb ground lamb
1 cup wine
5 teaspoons salt
1/2-1 teaspoon black pepper
2 (28 ounce) cans tomatoes (chopped or kitchen ready)
6 ounces tomato paste
6 ounces water
1 slice salt lamb (optional)
Recipe
1 place the onions, carrots, celery, and salt lamb (if using) in a food processor and process to a fine paste. in a heated skillet with olive oil, brown this combination.
2 add the ground meat to the skillet and brown.
3 once the meat is browned, add the wine and cook to evaporate it.
4 add the salt, black pepper, tomatoes, tomato paste, and water. bring to a boil and lower the heat to simmer for 2 hours covered. stir from the bottom every 20 minutes. be careful that the heat is not too high - it will burn.
Total Time: 37 mins
Preparation Time: 15 mins
Cook Time: 22 mins
Ingredients
1 pizza crust
1/2 cup mayonnaise
2 tablespoons ranch dressing mix
2 garlic cloves, pressed
2 cups mozzarella cheese, grated
2 cups broccoli, finely chopped
1/2 cup red pepper, diced
1 medium carrot, sliced
1/2 cup olive, sliced
1/4 cup parmesan cheese, grated
Recipe
1 preheat oven to 425°f.
2 combine mayonnaise, ranch seasoning and garlic to make a "sauce".
3 spread evenly over crust. sprinkle on half the mozzarella. layer on all the vegetables and olives. top with the remaining mozzarella and the parmesan cheese.
4 bake 18-22 minutes or until pizza crust is cooked. serve immediately.
Total Time: 13 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 13 hrs
Ingredients
1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces italian-style tomatoes or 14 1/4 ounces regular stewed tomatoes or 14 1/4 ounces crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)
Recipe
1 sort through lentils to remove debris and shriveled beans, then rinse.
2 add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
3 pour in broth, water, and tomatoes.
4 cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
5 discard bay leaf and just before serving stir in parsley and vinegar. (if you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
6 lentils aren't like dried beans. they don't require soaking and cook pretty quickly when you do it right.
7 when you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 teaspoon vegetable oil
8 ounces eggplants, diced
1/2 cup chopped onion
1 large garlic clove, minced
1/4 cup fresh basil, chopped
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (16 ounce) can crushed tomatoes (with liquid)
3 medium carrots, diced
1/8 cup water
1 cup ricotta cheese
1 tablespoon grated parmesan cheese
1 egg
6 uncooked lasagna noodles
2 ounces grated mozzarella cheese
Recipe
1 preheat oven to 375°f spray 8x8" dish with nonstick cooking spray.
2 in skillet, warm vegetable oil over medium heat. add eggplant, onion, garlic, 1 tablespoons basil, and 1/4 teaspoons of salt and pepper. saute 3 minutes. add tomatoes with the liquid, carrots, and 1 cup of water and simmer 5 minutes or until eggplant is tender.
3 in medium bowl, combine ricotta and parmesan cheese, egg , 1/4 cup basil, and 1/4 teaspoons salt. set aside.
4 spoon a third of the tomato mixture in sprayed dish. lay 2 noodles over sauce. top with half of the cheese mixture. lay 2 more noodles down. repeat the process. spoon remaining sauce on top and sprinkle with some mozzarella cheese. pur 1/4 cup water in dish around edges.
5 cover with foil and bake 15 minutes.
6 remove foil and bake 15 more minutes or until bubbly.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 8
2 teaspoons margarine
1 medium onion, chopped
1 -2 garlic clove, finely chopped
1/2 cup dried lentils
1 cup water
3 (429 ml) cans low sodium chicken broth (i make my own broth and use about a litre and a half)
2 large carrots, peeled and thinly sliced
2 medium red potatoes, cubed (i leave skins on for extra nutrition)
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1 cup frozen peas (you can use canned if you want but that will increase the sodium content)
1/2 cup uncooked orzo pasta (can substitute with small pasta of any shape)
1 (14 1/2 ounce) can diced tomatoes with juice (i use the low sodium of course!)
Recipe
1 in a large pot, melt margarine, add onion and garlic. cook over medium heat until onion is softened.
2 add all remaining ingredients except peas, orzo and tomatoes. cook over high heat until it reaches a full boil (6-8 minutes).
3 reduce heat and simmer, covered until lentils and potatoes are tender (10 minutes).
4 add peas, orzo and tomatoes. increase heat back to high. bring to a full boil (8-10 minutes).
5 reduce heat again to low, and let simmer until orzo is tender (10-12 minutes).
6 *when cooking lentils, do not add acidic ingredients like tomatoes until they are of desired texture. the acid in the tomatoes prevents them from getting softened.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 4
900 g potatoes, halved
2 carrots, sliced
250 g broccoli, cut into florets
250 g leeks, thickly sliced
50 g green beans, trimmed and halved
75 g butter
350 ml skim milk
4 garlic cloves, crushed
25 g plain flour
150 ml dry cider
2 teaspoons coarse grain mustard
1/4 teaspoon paprika (pinch)
Recipe
1 cook the potatoes in lightly salted boiling water until tender. (about 15 mins).
2 halfway through cooking steam the carrots above the potatoes for 3 minutes add the broccoli and cook for a further 2 minutes finally add the leeks and green beans for another 2 minutes. if you don't have a steamer pan, cook the veggies until tender but not soft.
3 drain the potatoes and mash with the 25g of the butter, garlic and 4 tbsp of the milk.
4 in a new pan heat half the remaining butter and stir in the flour. gradually whisk in the milk until smooth. whisk in the cider and mustard.
5 place the vegetables in a large ovenproof dish and pour on the sauce. top with the mash and dot with the last of the butter and paprika.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
3 tablespoons hoisin sauce
1 teaspoon bottled ground fresh ginger
1/2 teaspoon orange rind, grated
1 (1 lb) flank steak, trimmed
cooking spray
2 cups cucumbers, seeded, peeled, and thinly sliced
1/4 cup red onion, thinly vertically sliced
1/4 cup matchstick-cut carrot
1 tablespoon sugar
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/8 teaspoon salt
8 wonton wrappers
2 teaspoons dark sesame oil
1/4 teaspoon chinese five spice powder
1/8 teaspoon salt
Recipe
1 preheat broiler.
2 combine first 3 ingredients in a small bowl. brush steak with half of hoisin mixture. place steak on a broiler pan coated with cooking spray. broil 6 minutes. turn steak over; brush with remaining hoisin mixture. broil 6 minutes or until desired degree of doneness. place steak on a cutting board; let stand 5 minutes.
3 combine cucumber and remaining ingredients in a bowl; toss to combine. cut steak diagonally across grain into thin slices. serve with cucumber salad.
4 thaw 8 wonton wrappers, if frozen. cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. combine 1/4 teaspoon chinese five-spice powder and 1/8 teaspoon salt in a small bowl. sprinkle wrappers evenly with five-spice powder mixture. bake at 450° for 3 minutes or just until crisp.
1/4 cup balsamic dressing or 1/4 cup favorite salad dressing
1 garlic clove, minced
1 small minced onion (optional)
3 cucumbers, see note
salt or lemon pepper mrs. dash seasoning mix
pepper
Recipe
1 cut the cucumbers into 1 inch disks.
2 toss all except 2 tbsp cheese, the dressing and cucumbers in a large bowl and season to taste. chill until ready to fill cups.
3 scoop out 1 tbsp from center of each disk with melon baller leaving sides and bottom intact.
4 fill with about a tbsp of salad mix and top with remaining cheese if using.
5 serve immed.
6 note: it is a forgiving recipe. i omitted the basil, used lemon pepper mrs dash. my dressing was a sweet and sour cherry poppy seed dressing. i added a small onion [i mean baby size] you can play with this recipe and your ingredients and it works well. use garden fresh veggies for the best taste.
7 note servings are not the number of cucumbers this makes. it should be about 36 cucumber slices.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1/2 lb lean ground beef
2 tomatoes (diced)
1 onion (minced)
1 carrot (minced)
2 stalks celery (minced)
1 teaspoon garlic powder or 1 teaspoon minced garlic clove
1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons vegetable oil
1/2 tablespoon tomato paste
6 ounces tomato sauce
1 teaspoon chili powder (berbere) or 1 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
4 bay leaves
1/2 teaspoon basil
1 cup water (or more)
salt and black pepper
Recipe
1 in a medium pot, mix the meat, onion, garlic and in a lower heat sauté for 5 minutes.
2 to the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder (berbere) or crushed pepper, paprika, carrot; stir well for 5 minutes in a lower heat.
3 add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers.
4 add black pepper and salt; mix well; remove from heat.
5 serve it warm with pasta or rice. keep it in fridge.
