July 15, 2014
Meatball Soup
Florence
Course Soup
Cuisine American
- 1 lb frozen meatballs thawed
- 2 Tbsp olive oil
- 4 cups chicken broth or stock
- 1 can 14 oz diced tomatoes w/ green chilies
- 6 cups fresh kale - chopped
- sea salt and black pepper to taste
- shredded Parmesan cheese
In large stock pot, add in defrosted meatballs and olive oil.
Over medium-high heat cook meatballs until browned.
Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
Add salt and pepper to taste.
Sprinkle with Parmesan cheese before serving.
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July 11, 2014
Classic Gazpacho
Florence
Course Salad
Cuisine American
- 2 ripe tomatoes diced small (capture the juice)
- 2 young fresh cucumbers seedless or seeds removed, peeled, diced small
- 2 green spring onions finely chopped
- 1/2 cup tomato-vegetable juice
- sea salt and black pepper to taste
- drizzle olive oil
- drizzle white wine vinegar
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July 10, 2014
Monterrey Mexican Rice Salad
Florence
Course Rice
Cuisine Mexican
- 1/2 cup sour cream
- 1/2 cup red salsa (not chunky)
- 1/2 cup olive oil
- 1 tsp kosher or sea salt
- 4 cups cooked long grain brown rice
- 1 box 10 oz frozen corn kernels, thawed and drained
- 1/2 cup diced green bell pepper
- 1 small zucchini washed and diced
- 3 Roma tomatoes washed and diced
- 2 green onions washed and chopped
- 1/2 cup sliced ripe olives
- 1 cup finely shredded Monterrey Jack Cheese
In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
Add the remaining ingredients to bowl and stir well to coat with dressing.
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July 9, 2014
Fruity Rice Salad
Florence
Course Rice
Cuisine American
- 1 cup uncooked long grain white rice
- 2 kiwi peeled and sliced into thin crescents
- 1 green delicious or Granny Smith apple cored and diced
- 1/2 cup chopped celery
- 1/2 cup shelled roasted pistachio kernels
- 1/4 cup chopped green onions
- 3 tsp chopped fresh parsley
- 3 tsp white wine vinegar
- 1 tsp extra-virgin olive oil
Cook rice according to package directions.
Cool rice.
Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
In another bowl, whisk together the white wine vinegar and olive oil.
Drizzle over salad.
Cover and chill for 1 hour.
Remove from refrigerator and toss.
Server & Enjoy !
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June 27, 2014
Beef Hominy Stew
Florence
Course Soup
Cuisine Mexican
- 2 lbs beef stew meat
- 1 Tbsp cooking oil
- 1 large sweet onion chopped
- 1 garlic clove crushed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 6 cups water
- 1 - 14.5 oz can diced tomatoes
- 2 Tbsp tomato paste
- 1 - 28 oz can hominy
Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.
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June 17, 2014
Citrus Wild Brown Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tbsp olive oil
- 1/2 Tbsp white rice vinegar
- 1/2 Tbsp real orange juice
- 1 tsp soy sauce
- salt and black pepper to taste
- 1/2 cup cooked brown rice chilled
- 1/2 cup cooked wild rice chilled
- 2 green onions chopped
- 1 celery stalk chopped fine
- 1/2 red bell pepper chopped fine
- 1 orange segments removed and cut in half (or use mandarin oranges)
- 2 Tbsp golden raisins
- 2 Tbsp chopped almonds toasted
- mixed greens for serving optional
In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
Add all remaining ingredients and toss to coat evenly with dressing.
Server over mixed greens.
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June 14, 2014
Red Bell Pepper Jicama Slaw
Florence
Course Salad
Cuisine Mexican
- 2 large limes juiced
- 1/4 tsp hot pepper sauce
- 1 Tbsp brown sugar
- 1/2 cup olive oil
- salt and pepper
- 1 jicama peeled and cut into very thin strips
- 1 red bell pepper cleaned and cut into very thin strips
- 1 green onion chopped
Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
Add in olive oil slowly, whisk until dressing thickens.
Taste and add salt and black pepper as needed, then whisk to combine.
Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.
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June 11, 2014
Healthy Home-Baked Tortilla Chips
Florence
Course Snack
Cuisine Mexican
- 8 - 6 inch corn tortillas
- olive oil cooking spray
- sea salt to taste
Preheat oven to 375° F
Cut tortillas in to quarters
Spray tortillas lightly with cooking oil on both sides.
On cookie sheet bake tortillas for 15 minutes, turning 1/2 way through time.
Makes 32 chips
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June 9, 2014
Skillet Cilantro Shrimp Verde
Florence
Course Main
Cuisine Mexican
- 1/4 cup butter
- 2 Tbsp olive oil
- 1 to 2 lbs fresh cleaned shrimp
- 2 cups salsa verde
- 1 cup fresh cilantro chopped fine
- fresh lemon juice
- brown rice optional
In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
Cook just 1 minute, stirring.
Add the salsa verde and stir to combine.
Reduce heat to low and cook until shrimp is firm and turns pink.
Remove from heat. Add cilantro.
Server over brown rice.
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June 7, 2014
Black Bean And Corn Quinoa Toss
Florence
Course Salad
Cuisine Mexican
- 2 -15 oz cans black beans rinsed and drained well
- 4 cups fresh or frozen corn kernels
- 1 pint grape or cherry tomatoes quartered
- 2 cups cooked quinoa
- 1 small red onion finely diced
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado pitted, peeled, and diced
- 1 Tbsp olive oil
- 2 lemons juiced
- sea salt to taste
In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
Whisk together olive oil and lemon juice.
Add to the salad bowl and toss to coat well.
Sprinkle with salt.
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June 3, 2014
Roasted Red Peppers
Florence
- 4 large red orange or yellow bell peppers
- 2 tablespoons good olive oil
Preheat oven to 500° F
Place aluminum foil over baking sheet and grease well.
Place whole peppers on baking pan, in center of oven and bake for 30 to 40 minutes or until the skins are completely wrinkled and the peppers are charred.
Remove from oven.
Cover with aluminum foil and allow to cool for approximately 30 minute or until they are cool enough to handle.
Remove stems, peels and seeds and put in to pieces with any juices that have collected on pan.
Pour the oil over the peppers.
Cover with plastic wrap and refrigerate for up to 14 days.
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June 2, 2014
This will be rougher in texture that store bought. Store bought is usually made with hulled sesame. This can be made with either, but not hulled sesame are more nutritious. Bulk sesame seeds can be purchased a Health Food or Organic stores.
Tahini
Florence
- 1 cup sesame seeds
- 2 Tablespoons to 1/2 cup olive oil
Lightly roast sesame seeds on low heat for about 10 minutes, stirring often.
Cool, then add to food processor with 2 tablespoons of olive oil.
Process until mixture is smooth.
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