A fabulous side dish that is soooo easy to make!
- 1 pound carrots
- ½ cup dry white wine
- ½ cup water
- 1 Tablespoon white vinegar
- 1 garlic clove, crushed
- 1 bay leaf
- 6 Tablespoons olive oil
- 1 teaspoon mustard
- Peel the carrots, and cut them into thin rings.
- Put the wine, water, vinegar, crushed garlic, bay leaf and oil into a pan.
- Bring to a boil and; add the carrots.
- Boil for 8 minutes.
- Pour the ingredients into a bowl and; stir in the mustard.
- Season with salt and pepper to taste.
- Leave to stand for at least 6 hours.
- For the fullest flavor, let it stand for a couple of days.
It’s grilling time! Marinades are a good thing to do to meats prior to the grilling process..
- ¾ cup brown mustard
- 1 cup dry white wine
- ¾ cup extra virgin olive oil
- ¼ cup honey
- 3 garlic cloves, minced
- 2 Tablespoons soy sauce
- 1 teaspoon dried minced onion
Combine all ingredients in a medium bowl. Pour the marinade over the chicken and let sit sealed container in a refrigerator for a couple of hours (turning the container every so often) grill the meat of your choice, and enjoy.
A great way to prevent cancer is to know what you are eating. The more you cook in the home the better. Mirin is a Japanese cooking wine. It is a great base for many dressings, sauces and Asian inspired dishes. Give this chicken salad a try.
- 2 teaspoons grated fresh ginger
- 2 teaspoons finely chopped garlic
- 1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 skinless, boneless chicken breast half
- 1/2 red or yellow bell pepper, cut into thin strips
- 1 1/2 – 2 cups mixed greens torn into pieces
- 1 teaspoon vegetable oil
- Place ginger and garlic in a 1-quart re-sealable plastic bag.
- Measure the mirin, soy sauce and sesame oil into the bag.
- Massage the bag lightly to mix the ingredients.
- Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness.
- Put the chicken inside of the bag and seal it, forcing out the air.
- Turn the bag several times to coat the filet and marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.
Ten Minutes Before Eating:
- Scatter the salad greens on a dinner plate.
- Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan.
- Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.
For the Chicken:
- Brown the chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes.
- Transfer the filet to a clean cutting board and let rest for several minutes.
- Add 1/2 cup water to the pan and cook a minute or two longer, stirring.
- Slice the chicken on an angle into strips and place in the center of the greens.
- Drizzle the pan juices on the meat and scatter the pepper strips on top.
Give your eggs some spice! Enjoy this dish as a part of a Southwestern flared brunch.
- 6 Eggs
- 2 Tablespoons milk
- 1 Tablespoon all-purpose flour
- 2 Cups shredded Cheddar cheese
- 2 (4 ounce) cans chopped green chilies
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
In a large bowl, whisk the eggs and stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate. Bake in the preheated oven until the center is set, about 35 minutes.
You can always throw in other veggies as you see fit.
Some things are so classic that they never go out of style. You cannot lose with this recipe because strawberries dipped in chocolate (a) taste awesome, (b) are beautiful to look at, and (c) make you appear to be a far more heroic cook than you actually need to be to make these! Dessert to the July 4th picnic anyone??
- 1/2 cup whole milk
- 3 1/2 ounces bittersweet chocolate, chopped
- 1 tablespoon Chambord raspberry liqueur
- 10 strawberries
In a saucepan over medium heat, heat the milk for 5 minutes, or until it starts to steam. Meanwhile, place the chocolate in a small bowl.
Once the milk is steaming, pour it over the chocolate. Let the mixture sit for a minute or so, then stir until it’s completely smooth. Stir in the Chambord and voila! – You have your ganache. Let the ganache come to room temperature.
Next, wash the strawberries, leaving the stems intact, and pat completely dry with a paper towel. Place them in a bowl. Common sense tells you that you will eventually dip the strawberries in the ganache. However, you have to let the ganache cool a bit first or it will be too runny.
Dip the strawberries in the chocolate to coat and set them on waxed paper. You can eat them at once – they taste best when the ganache is still warm and the strawberries (just pulled out of the refrigerator) are chilly. Alternatively, you can refrigerate the coated strawberries and then serve them to end any romantic meal.
Quinoa is a wonderful food to try. It is a delicious grain that can work well as a side dish to a piece of fish.
1/4 cup pine nuts
1 cup quinoa
2 cups water
1/4 teaspoon salt
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped
Salt and pepper to taste
Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
In a saucepan, combine the quinoa, water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, approximately 12 minutes. Cool slightly, then fluff with a fork.
Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, red onion, cumin and parsley. Adjust salt and pepper before serving.
Whenever you can, incorporate garlic and herbs into your cooking. Try this this dressing recipe, it incorporates both garlic and herbs which are super cancer preventers.
- 1 garlic head peeled and minced
- 1 jalapeno pepper, seeded and finely chopped
- 2 bunches cilantro, finely chopped
- ½ cup lime juice
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
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