JUNE 2015 Newsletter

JUNE 2015 Newsletter

Food for Thought:

I Wish for You...My Friend

Continued days of progress...short walks becoming afternoon strolls...

Mornings of sunshine beaming down upon you,

Sunshine to warm you as you add distance to those afternoon strolls.

Continued days of progress...regaining strength throughout each day...

Afternoons doing things you love & enjoy in your home...

Continued days of progress...knowing your health improves daily...

Whether a morning or afternoon stroll, planting a bulb in your garden...

Preparing a meal for your love, whatever you enjoy...in continued days of progress.

Paula 2015

Food for devouring:

1. 

   
   

   
   
   Sweet & Sour Pork or Chicken
   
   
   
   
   • oil, for deep fat frying
   • 2 lbs pork tenderloin or 2 lbs. b/s chicken thighs, cut into bite size pieces
   • 1⁄2cup  flour
   • 1⁄4cup  cornstarch
   • 1⁄2cup  cold water
   • 1⁄2teaspoon  salt
   • 1egg 
   • 1(20 ounce) can pineapple chunks (drain but keep the syrup)
   • 1 cup  brown sugar
   • 1 /4cup  white vinegar or apple cider vinegar
   • 
     1/2 teaspoon  salt
   • 3 Tbsp. ketchup
   • 
     
   • 2 teaspoons  soy sauce
   • 4 carrots, sliced thin
   • 1garlic clove & 1 tsp. Ginger ,  finely chopped
   • 2tablespoons  cornstarch
   • 2tablespoons  cold water
   • 1 medium  red bell pepper & 1 red onion, coarsely chopped
   • Add enough water to drained pineapple juice to measure 1 Cup.Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, ketchup, carrots and garlic, ginger to boiling in dutch oven.Cover and reduce heat cook until carrots are crisp tender.In the meantime, trim fat from pork and cut into large pieces.Heat oil to 360°F.Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.Add pork and stir to coat well.Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.Drain on paper towel and keep warm.Mix 2 T cornstarch and 2 T water and mix til smooth.When the carrots are almost done, add red onion & pepper, cook 3 minutes. increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.When thickened, add the pork, pineapple chunks.Continue to stir 1 minute or until warmed through.Serve over rice or noodles.
2. -----------------------------------------
3. 
   
4. 
   
5. Taco meat
   
   
   3 lbs ground beef ( I use 1-1/2 lbs. ground chuck & 1-1/2 lbs. ground round.)

   2 teaspoon salt

   3 tablespoon chili powder

   3 tablespoons paprika

   1 TBSP  cumin

   2 heaping teaspoons garlic powder

   1/2 tsp. crushed red pepper

   2 cup onion, diced

   
   

   
   

   DIRECTIONS

   
   

   In a 10" skillet add ground beef, salt, chili powder, garlic, cumin, paprika, red pepper and enough water to cover meat.

   Bring to a boil.

   Simmer for about an hour.

   Add onion. Continue simmer for 20 to 30 minutes until most of liquid has been cooked out. 

   Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.

   Use for tacos or burritos

   Ready to Serve!

   Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . .

   
   
   

   

   
   

   

   
   
   ---------------------------------
   
   
   
   
   Baked Redfish (Creole Style)
   

   Alberta George
   1 large Redfish, cleaned and head removed
   1 Tbsp. worcestershire
   1/2 tsp. paprika
   1/2 tsp. fresh ground pepper
   1/2 tsp. ground red pepper
   1/2 tsp. garlic powder
   1/2 tsp. dried dillweed
   1 tsp. Kosher salt
   1 Tbsp. butter
   1 cup finely chopped onions
   1/2 cup finely chopped green bell pepper
   1/2 cup finely chopped celery
   1/2 cup chicken broth
   1 cup tomato, peeled seeded and diced

   2 lemons, sliced thin.
   Preheat oven to 350.
   Lightly grease 13x9 pan. Combine paprika, peppers,
   garlic powder, dillweed, and salt. Spinkle both
   sides of fish with worcestershire. Sprinkle both
   sides with seasoning mixture. In skillet, melt
   butter. Add peppers, onions, and celery. Saute for
   5 minutes, add broth. Pour over fish. Top with
   tomatoes & lemon slices. Cover with foil and bake for 30-45
   minutes until fish flakes.
   Serve with hot cooked rice to spoon sauce over. 

   --------------------------
   
   

   
   

   
   

   Chicken Arugala, quinoa salad
   

   
   

   
   

   Ingredients

   
   

   
   

   2 1/4 cups water

   3/4 cup uncooked quinoa, rinsed

   1/4 cup extra-virgin olive oil, divided

   4 (3-ounce) skinless, boneless chicken breast cutlets

   1/2 teaspoon kosher salt, divided

   1/2 teaspoon freshly ground black pepper, divided

   2 tablespoons fresh lemon juice

   1 1/2 teaspoons Dijon mustard

   1 cup cherry tomatoes, halved

   4 cups baby arugula

   1 cup packed torn basil leaves

   1/3 cup shelled unsalted pistachios

   Preparation

   
   

   1. Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil. Cover. Boil 10 minutes. Drain and rinse under cold water. Drain; spread on paper towels to dry.

   2. While quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side. Let stand 5 minutes. Cut chicken into thin slices.

   3. Combine 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, and mustard in a bowl; stir with a whisk. Add tomatoes; toss to coat.

   4. Combine cooked quinoa, arugula, and basil in a large bowl. Add remaining 1 tablespoon oil; toss. Divide quinoa mixture among 4 plates. Top with chicken, tomato mixture, and pistachios.

   ----------------------------------

   
   

   Lemon Dainty
   

   NANCY, an online Contessa friend

   This is my recipe and I am sure it isn't much different than Martha's. It is also very much like Mary's Lemon Pudding Cakes.

   
   

   Ingredients:

   
   

   1 C. sugar

   1/4 C. flour

   1/8 t. salt

   2 T. melted butter

   6 T. lemon juice

   grated rind of 2 small lemons

   3 egg yolks

   1 1/2 C. milk

   3 egg whites

   
   

   Mix sugar, flour and salt together, place in a small bowl. Mix melted butter, lemon juice, grated lemon rind, egg yolks and milk together in a bowl. Mix dry ingredients and liquid mixture together. Fold all ingredients into egg whites. Pour mixture into buttered 1 qt. souffle dish. Put souffle dish in water bath, make sure water is half way up the dish. Bake 350 for one hour. May be served hot or cold, good with berries.