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:
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- 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.
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- Taco meat2 teaspoon salt3 tablespoon chili powder3 tablespoons paprika1 TBSP cumin2 heaping teaspoons garlic powder1/2 tsp. crushed red pepper2 cup onion, dicedDIRECTIONSIn 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 burritosReady 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 . . . .
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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 diced2 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
Ingredients2 1/4 cups water3/4 cup uncooked quinoa, rinsed1/4 cup extra-virgin olive oil, divided4 (3-ounce) skinless, boneless chicken breast cutlets1/2 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper, divided2 tablespoons fresh lemon juice1 1/2 teaspoons Dijon mustard1 cup cherry tomatoes, halved4 cups baby arugula1 cup packed torn basil leaves1/3 cup shelled unsalted pistachiosPreparation1. 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 friendThis 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. sugar1/4 C. flour1/8 t. salt2 T. melted butter6 T. lemon juicegrated rind of 2 small lemons3 egg yolks1 1/2 C. milk3 egg whitesMix 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.
