|
Recipe and picture by Shannon E. Green. Appliance used: can cook in anything. 
Breakfast for dinner. Bacon, onion, red pepper & kale omelet with cheddar cheese.
1 Comment
Angus Beef Rib Eye Steak with Sauted Mushrooms, Baby Broccoli, Yellow Squash and Heirloom Tomatoes.1/29/2015 Recipe and picture by Rene-Andre Belyea. Appliance used Aroma Pro Rice Cooker. 
I was ecstatic to have the opportunity to shop at Trader Joe's after this morning's delivery so tonight Café Dré served up;
Angus Beef Rib Eye Steak with Sauted Mushrooms, Baby Broccoli, Yellow Squash and Heirloom Tomatoes. All cooked in the Aroma Pro Rice Cooker! Now if I could just get my hands on some Coffee Ice Cream...... Recipe and pictures by Yardie GirlTruckin'. Appliance used: skillet. 
Did up some Jamaican Escovitch Fish for hubby tonight. Traditionally done with either red snapper fish or sliced kingfish (must be a meaty fish :)). Wash fish with lime juice and rinse with water. Pat dry. ..very dry. Season with salt and pepper. Let marinate for at least an hour,preferably. Cut up (julienne)some carrots, bell peppers, an onion and scotch bonnet peppers (not shown in my pic).Any other pepper can be used. 
Heat oil and pan fry fish until crispy. 
When fried, put fish aside. Pour out oil but save for later use. 
Add about 1/2-3/4 cup vinegar and 2tbsp of the oil that cooked the fish to pot and bring to a gentle boil. Add cut veggies along with fresh thyme, a few pimento seeds. Lower heat to a simmer and cook for another 3-5 mins or until onions get translucent. Let cool for a few minutes. 
Place fish in a dish and spoon veggies over fish with some of the sauce. Let sit for about an hour preferably. Can be eaten hot or cold. The older the better...allowing more time for the sauce to soak in.
Recipe by Petra Webb. Cooking appliance used: Ninja 4 in 1 
Italian tomato and kale soup.
Ingredients: 4 cups water Two 28 oz. Cans of tomato puree 2-3 Maggi beef bouillon tablets (omit if you need to watch salt intake!) Salt, pepper, Parmesan seasoning blend, garlic powder 2 lbs ground turkey Vermicelli 4 handfuls of kale I added 2 slices of leftover grilled egg plant (diced them up) so this is optional! 2 tbsp light brown sugar Instructions: Boil the water in ninja (stovetop high setting). Add the tomato puree. In mean time, put the ground turkey and the salt, pepper, Parmesan seasoning and garlic powder in a bowl and mix together. Roll balls about an inch in diameter and drop into the soup when boiling. Add vermicelli, about quarter of the pack and break into smaller pieces. Add bouillon cubes. Add 2 tbsp of brown sugar ( to cut the acidity down). Add kale, let it all simmer for about half hour and done! Recipe and picture by Chandler Everett. Cooking appliance used: Ninja 3 in 1. 
HARD TO DOWN THE SERVING SIZE TO SIZE.
4 pounds boneless beef chuck roast 2 teaspoons salt 3/4 teaspoon black pepper 2 tablespoons vegetable oil 2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced 2 large garlic cloves, finely chopped 1 tablespoon tomato paste 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled 1 1/2 cups dry white wine 1 cup water Accompaniment: 1/2 pound egg noodles, boiled until al dente Garnish: chopped fresh flat-leaf parsley |
Archives
August 2018
Categories
All
|
RSS Feed
