Classy Coleslaw (almost level 1)
The cranberries make this almost level 1.
3 cups shredded cabbage
1/2 cup dried unsweetened cranberries
1/2 cup shredded jicama
1/4 cup sliced green onions
1/3 cup plain yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dill weed
salt and pepper to taste
Combine the cabbage, cranberries, jicama and green onions in a large bowl.
Combine the yogurt, mayonnaise, mustard and dill in a small bowl and blend well. Add salt & pepper to taste.
Pour the dressing over the salad. Toss and serve.
Enjoy!
Foxye
Somersizing since 01/03
Saturday, December 26, 2009
Saturday, October 24, 2009
Broccoli Cheese Bake
Cheesy!
Broccoli Cheese Bake (Level 1)
3 to 4 cups of broccoli
2 beaten eggs
1 cup ricotta cheese
2 teaspoons minced scallion
1/2 teaspoon worchestershire sauce
salt & pepper to taste
1/2 cup grated cheddar cheese - divided
4 tablespoons butter
Butter casserole dish and preheat oven to 350.
Trim the broccoli. Parboil for 7 minutes, drain and place in casserole dish.
Mix the eggs, ricotta, scallion, worcestershire, salt, pepper and 1/4 cup cheddar. Pour over the broccoli.
cover with the remaining 1/4 cup cheddar. Dot with the butter and bake for 25 to 30 minutes.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Broccoli Cheese Bake (Level 1)
3 to 4 cups of broccoli
2 beaten eggs
1 cup ricotta cheese
2 teaspoons minced scallion
1/2 teaspoon worchestershire sauce
salt & pepper to taste
1/2 cup grated cheddar cheese - divided
4 tablespoons butter
Butter casserole dish and preheat oven to 350.
Trim the broccoli. Parboil for 7 minutes, drain and place in casserole dish.
Mix the eggs, ricotta, scallion, worcestershire, salt, pepper and 1/4 cup cheddar. Pour over the broccoli.
cover with the remaining 1/4 cup cheddar. Dot with the butter and bake for 25 to 30 minutes.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Shish Kebob
Shish Kebob (level 1)
1/2 cup lemon juice
1/4 cup olive oil
3 scallions minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1 clove minced garlic
2 teaspoons curry powder
2 teaspoons salt
2 pounds lamb, cubed
2 zucchini
2 green peppers
8 pearl onions
2 cups cherry tomatoes
2 cups baby bella mushroom caps
Combine marinade ingredients - lemon juice through salt - in a bowl. Stir to
combine.
Add the lamb cubes to the marinade and let sit on the counter for 2 hours. Drain
and reserve marinade.
Cut the zucchini into 1 inch pieces. Cube the green peppers. Peel the onions.
Skewer the lamb, zucchini, green peppers and onions, alternating veggies with
lamb.
Skewer the tomatoes and mushroom caps, alternating the tomatoes and mushrooms.
Barbeque the lamb skewers over the grill for 10 minutes, basting with the
reserved marinade. Add the tomato skewers to the grill, baste with marinade and
grill all for 5 more minutes being sure to baste.
Put on a serving platter and serve.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
1/2 cup lemon juice
1/4 cup olive oil
3 scallions minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1 clove minced garlic
2 teaspoons curry powder
2 teaspoons salt
2 pounds lamb, cubed
2 zucchini
2 green peppers
8 pearl onions
2 cups cherry tomatoes
2 cups baby bella mushroom caps
Combine marinade ingredients - lemon juice through salt - in a bowl. Stir to
combine.
Add the lamb cubes to the marinade and let sit on the counter for 2 hours. Drain
and reserve marinade.
Cut the zucchini into 1 inch pieces. Cube the green peppers. Peel the onions.
Skewer the lamb, zucchini, green peppers and onions, alternating veggies with
lamb.
Skewer the tomatoes and mushroom caps, alternating the tomatoes and mushrooms.
Barbeque the lamb skewers over the grill for 10 minutes, basting with the
reserved marinade. Add the tomato skewers to the grill, baste with marinade and
grill all for 5 more minutes being sure to baste.
Put on a serving platter and serve.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Deli Style Green Bean Salad
It's still picnic time down here - it's always picnic time down here! This is
good for picnics - tailgates - bbqs - anything!
Deli Style Green Bean Salad (Level 1)
4 small summer or yellow squash
3 cups cooked sliced green beans
1 onion chopped
3 tablespoons olive oil
2 tablespoons vinegar
1 cup canned soy beans drained of liquid
2 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon Coleman dry mustard
1/4 teaspoon paprika
1 cup cour cream
Slice the squash and steam for 3 minutes.
Toss together the squash, green beans, onion, olive oil, vinegar, and soybeans
and chill.
Mix together the red wine vinegar, lemon juice, salt, sugar substitute, dry
mustard and paprika. Pour over the vegetables and stir to coat. Marinate
overnight in the refirgerator.
Add sour cream, stir to combine and serve.
Enjoy!
Foxye
Somersizing since 01/03
good for picnics - tailgates - bbqs - anything!
Deli Style Green Bean Salad (Level 1)
4 small summer or yellow squash
3 cups cooked sliced green beans
1 onion chopped
3 tablespoons olive oil
2 tablespoons vinegar
1 cup canned soy beans drained of liquid
2 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon Coleman dry mustard
1/4 teaspoon paprika
1 cup cour cream
Slice the squash and steam for 3 minutes.
Toss together the squash, green beans, onion, olive oil, vinegar, and soybeans
and chill.
Mix together the red wine vinegar, lemon juice, salt, sugar substitute, dry
mustard and paprika. Pour over the vegetables and stir to coat. Marinate
overnight in the refirgerator.
Add sour cream, stir to combine and serve.
Enjoy!
Foxye
Somersizing since 01/03
Tomato Relish
Use with burgers, chicken, just about anything!
Tomato Relish (Level 1)
8 cups chopped very ripe tomatoes
1 cup chopped celery
1 large onion chopped
1 green bell pepper chopped
1 cup apple cider vinegar
1 cup agave nectar
2 teaspoons paprika
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon pickling spices
Combine the tomatoes, celery, onion and bell pepper in a colander and drain for
an hour.
Combine the rest of the ingredients in a saucepan and bring to a boil. Let boil
for 5 minutes, then remove from stove.
Cool the sauce and then pour over the tomato mixture in a bowl. Stir to combine
and let stand overnight.
Store in covered jars in the fridge.
Enjoy!
Foxye
Somersizing since 01/03
Tomato Relish (Level 1)
8 cups chopped very ripe tomatoes
1 cup chopped celery
1 large onion chopped
1 green bell pepper chopped
1 cup apple cider vinegar
1 cup agave nectar
2 teaspoons paprika
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon pickling spices
Combine the tomatoes, celery, onion and bell pepper in a colander and drain for
an hour.
Combine the rest of the ingredients in a saucepan and bring to a boil. Let boil
for 5 minutes, then remove from stove.
Cool the sauce and then pour over the tomato mixture in a bowl. Stir to combine
and let stand overnight.
Store in covered jars in the fridge.
Enjoy!
Foxye
Somersizing since 01/03
Chili Sauce
Welcome to condiment heaven - meet ketchup's hot cousin
Chili Sauce (Level 1)
10 large tomatoes
2 onions
1 red bell pepper
1 green bell pepper
1/2 cup sugar substitute
1 teaspoon salt
1 1/2 cups red cider vinegar
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon Tabasco sauce
Peel and quarter the tomatoes. Mince the onions and peppers. Put all the
ingredients in a heavy pot and simmer over a very low heat for 2 hours until it
is very thick. Taste and add more hot sauce to taste (If it needs it).
Store in the fridge in covered containers or jars.
Enjoy!
Foxye
Somersizing since 01/03
Chili Sauce (Level 1)
10 large tomatoes
2 onions
1 red bell pepper
1 green bell pepper
1/2 cup sugar substitute
1 teaspoon salt
1 1/2 cups red cider vinegar
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon Tabasco sauce
Peel and quarter the tomatoes. Mince the onions and peppers. Put all the
ingredients in a heavy pot and simmer over a very low heat for 2 hours until it
is very thick. Taste and add more hot sauce to taste (If it needs it).
Store in the fridge in covered containers or jars.
Enjoy!
Foxye
Somersizing since 01/03
Big Batch Spaghetti Sauce
Shall we talk sauce? Big batch sauce that freezes well?
Big Batch Spaghetti Sauce (Level 1)
1/3 cup evoo
2 large onions
2 gloves minced garlic
15 large tomatoes (really ripe ones)
2 cups red wine
12 ounces tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 heaping teaspoons oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Heat the oil in a large pot. Chop the onions, and add the onions and garlic to
the pot. Sautee until they turn golden for about 10 minutes.
Peel the tomatoes and cut into eights. Add to the pot.
Add the rest of the ingredients and bring to a boil. Lower heat and simmer
uncovered for an hour.
This freezes really well in covered containers or plastic bags.
Enjoy!
Foxye
Somersizing since 01/03
Big Batch Spaghetti Sauce (Level 1)
1/3 cup evoo
2 large onions
2 gloves minced garlic
15 large tomatoes (really ripe ones)
2 cups red wine
12 ounces tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 heaping teaspoons oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Heat the oil in a large pot. Chop the onions, and add the onions and garlic to
the pot. Sautee until they turn golden for about 10 minutes.
Peel the tomatoes and cut into eights. Add to the pot.
Add the rest of the ingredients and bring to a boil. Lower heat and simmer
uncovered for an hour.
This freezes really well in covered containers or plastic bags.
Enjoy!
Foxye
Somersizing since 01/03
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