Monthly Archives: September 2012

HERBED ROAST BEEF

    • 1/2 unit whole prime rib roast or sirloin, about 8 lbs1 cup holiday spice rub

      3 tablespoons salt

      2 tablespoons ground black pepper

      Holiday Spice Rub

      1/2 cup Dijon mustard

      1 1/4 cups peeled and diced onion

      3 cloves garlic, peeled

      3 tablespoons Champagne or white wine vinegar

      4 tablespoons chopped fresh sage

      1 tablespoon chopped fresh rosemary

      2 teaspoons celery seed

      2 teaspoons salt

      1 teaspoon paprika

      1/2 teaspoon ground black pepper

      1/4 teaspoon ground allspice

      3 tablespoons extra virgin olive oil

      Directions

      Pulse all ingredients except olive oil in a food processor until combined. Slowly drizzle in olive oil while blending. Store refrigerated for up to 10 days.

       BROWN AND ROAST Adjust oven rack to middle position and heat oven to 275 degrees. Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then arrange on V-rack set inside roasting pan. Transfer to oven and roast until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.

    • Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve.

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CHICKEN PICCATA

Use 1 1/2 lbs of chicken cutlets or, 4 boneless skinless chicken breasts: remove tenderloin and slice in half horizontally to create thin cutlets.

Adjut the oven rack to lower middle postiions and set a large heatproof plate in rack and heat oven to 200 .( I use my warming draw).

Cut two large lemons from pole to pole. Trim the ends from 1/2 and cut crosswise into slice 1/8 inch thick.

Sprinkle bothh sides of cutlets generously with salt and pepper. Dredge in flour and shake off excess.
Heat a heavy 12 inch skillet over medium heat until hot. Add 2 tbsp olive oil and swirl. Saute cutlets on one side without moving about 3 minutes until lightly browned.
Turn over and brown other side. transfer to heated plate in oven or warming draw.
Add additional oil (2T) to pan and cook remaining cutlets. Transfer to heated platter.

Add 2 tbsp of minced shallots to skillet. cook 30 sec. Add 1 cup chicken broth,,cook until reduced about 1/3 cup. Add juice of remaining 1 1/2 lemons, the sliced lemons, 2 tbsp capers, and simmer 4 minutes. Remove pan from heat. Swirl in 3 tbsp unsalted butter until melted then add 2 tbsp minced parsley. Spoon sauce over chicken and serve immediately. Sorry to say that it is unlikely that you will have leftovers.

Cajun Chicken Pasta

INGREDIENTS:

2 boneless skinless chicken breast halves cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 cup heavy cream (more if needed)
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
4 ounces linguine or fettuccine pasta cooked, drained
grated Parmesan cheese

DIRECTIONS:

Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through.

Sprinkle Parmesan cheese if desired.

quinoa chicken stuffe tomato

1 cup quinoa (12 12 cup bulgar wheat)
2 cups chicken stock
6 large tomatoes
1 tbsp olive oil
1 lb ground chicken\
14 ozs diced tomatoes (drained)
6 ozs canned tomatoes (paste)

1/2 vidalia onion (chopped)

garlic cloves (chopped)
14 cup worcestershire sauce
1/2 cup italian cheese (shredded, parmesan and asiago blend)
salt
pepper
Directions:Preheat oven to 350 degrees.

Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.

Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).

Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.

Add chopped onions and peppers. Saute 2-3 minutes.

Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.

add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).

Add the cooked quinoa to the meat mixture. Stir thoroughly.

Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.

After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).

Read more at: http://www.food.com/recipe/healthy-quinoa-and-ground-turkey-stuffed-peppers-449167?oc=linkback

Cheddar Biscuits

2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Gastric Sleeve Surgery – Pre diet

Sept 2 2012

Hello,

My blog is usually about recipes that my family loves but my life is about to change.  In 4 days I will be having Gastric Sleeve surgery.  

I’ve been on the pre-diet since last Tuesday and have had to come up with very different types of recipes since then.  No salt, No Oil, No Sugar, etc.  No carbohydrates, no protein, no dairy.  The only thing I’m allowed to eat is the Optifast Shakes and vegetables.

I’ve looked everywhere on the net to find these types of recipes.  There are not many available, let me tell you.

I’ve had so many salads that I’m salad-out!  I miss flavor and hot food.  I have done a few interesting things with Cauliflower/carrot mash (no butter, no dairy) and Herbamare (the blue bottle since that is the only one that has no sodium)

I like the portabella mushrooms grilled, as well as zucchini.  Going to try out caprese pasta without the oil, without the mozzerella tonight.  Have already prepared the zucchini and beets into spaghetti strips.  Hope that will be ok.  

The hardest thing is not being to drink while eating, no water, no milk, no juice, no wine.  I can only have water 60 minutes after eating or 30 minutes before eating.

This surgery is covered by RAMQ because of the weight, hypertension, type 2 diabetes and fatty liver.  GP says these should all go aways post surgery.

I’ll try to keep this updates as time goes on,

Gastric Sleeve Surgery – Pre diet

Sept 2 2012

Hello,

My blog is usually about recipes that my family loves but my life is about to change.  In 4 days I will be having Gastric Sleeve surgery.  

I’ve been on the pre-diet since last Tuesday and have had to come up with very different types of recipes since then.  No salt, No Oil, No Sugar, etc.  No carbohydrates, no protein, no dairy.  The only thing I’m allowed to eat is the Optifast Shakes and vegetables.

I’ve looked everywhere on the net to find these types of recipes.  There are not many available, let me tell you.

I’ve had so many salads that I’m salad-out!  I miss flavor and hot food.  I have done a few interesting things with Cauliflower/carrot mash (no butter, no dairy) and Herbamare (the blue bottle since that is the only one that has no sodium)

I like the portabella mushrooms grilled, as well as zucchini.  Going to try out caprese pasta without the oil, without the mozzerella tonight.  Have already prepared the zucchini and beets into spaghetti strips.  Hope that will be ok.  

The hardest thing is not being to drink while eating, no water, no milk, no juice, no wine.  I can only have water 60 minutes after eating or 30 minutes before eating.

This surgery is covered by RAMQ because of the weight, hypertension, type 2 diabetes and fatty liver.  GP says these should all go aways post surgery.

I’ll try to keep this updates as time goes on,