How To Prepare
Heat large skillet sprayed with cooking spray over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, and pepper. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.
Print Recipe
Indian Style Okra
How To Prepare
Preheat the oven to 475 degrees F (245 degrees C).
In one small bowl, stir together the potato flour, pepper and seasoning. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat with the flour mixture. Place on a greased baking sheet.
Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Print Recipe
Baked Zucchini Chips
How To Prepare
1.
Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine balsamic vinegar, oil, rosemary, garlic, and pepper. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
2.
Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.
3.
Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil and let stand for 15 minutes (the meat’s temperature will rise 5 degrees F during standing time). Slice to serve. Makes 6 (2 ounces cooked meat) servings.
Balsamic Glaze:
1.
In a small saucepan, bring balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Makes about 1/4 cup.
Print Recipe
Balsamic Pork Tenderloin
How To Prepare
Thaw salmon, if frozen. Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place salmon, skin side down, on foil-lined baking sheet. Sprinkle salmon with chives, thyme, and pepper. Top with lemon slices.
2.
Cover salmon with foil. Bake 20 minutes. Uncover and bake 20 to 25 minutes more or until salmon flakes easily when tested with a fork. Serve immediately.
Print Recipe
Baked Herb Salmon
How To Prepare
Directions
1.
Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside.
2.
Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap and pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with pepper. Spread each with 1/3 tsp of Dijon. Layer with asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down.
3.
Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 min, rotating baking sheet halfway through.
Print Recipe
Asparagus Chicken Roulade
How To Prepare
1.
In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2.
Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3.
In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
Print Recipe
Kansas City Steak Soup
How To Prepare
Combine chicken with ground pepper, parsley, garlic, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!
Print Recipe
Chicken Scampi
How To Prepare
Meatballs:
1.
Combine egg white, potato flour, snipped parsley, the 3 or 4 cloves garlic, cumin, nutmeg, red pepper, and black pepper in a large mixing bowl. Add ground beef and ground pork; mix well.
2.
Shape mixture into 36 meatballs. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in a 350 degree F oven about 15 minutes or until thoroughly cooked (160 degrees F). Remove from oven. Place meatballs on paper towels and pat dry.
Sauce:
1.
Heat olive oil in a large skillet over medium heat. Add onion and the 1 clove garlic; cook and stir about 3 minutes or until onion is nearly tender. Stir together potato flour and red wine or beef broth. Carefully add to skillet along with undrained tomatoes. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
2.
Add meatballs to skillet; stir gently to heat through. Transfer to a serving bowl and, if desired, garnish with additional parsley.
Make Ahead Tip
Prepare and bake meatballs; cool. Pack in airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight before adding to sauce as above.
Print Recipe
Meatballs in Tomato-Wine Sauce
How To Prepare
In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
2.
For sauce, in same skillet cook and stir onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and syrup. Return to heat. Cook and stir for 1 minute. Stir onions into sauce.
3.
Spoon sauce over chops; sprinkle with crushed red pepper, if desired. Serve with steamed green beans.
Print Recipe
Maple Pork Chops with Onions
How To Prepare
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. For vinaigrette: In a screw-top jar, combine basil, vinegar, lemon juice, oil, mustard, and 1/4 teaspoon of the black pepper. Cover and shake well. Set aside.
2.
Sprinkle scallops with the remaining 1/4 teaspoon black pepper. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add scallops. Cook for 2 to 4 minutes or until scallops are opaque, turning once halfway through cooking.
3.
Meanwhile, divide salad greens among four serving plates. In a large bowl, combine tomatoes, sweet pepper, and cucumber. Add half of the vinaigrette; toss to coat. Add to serving plates with greens. Add scallops to salads and brush with some of the remaining vinaigrette. Pass the remaining vinaigrette.
Print Recipe
Scallop Salad with Basil Vinaigrette
