Winter StewI’ve made a beefy stew tonight, although according to Jason as it’s not a traditional style beef stew I shouldn’t call it that! So I’m calling it Winter stew as it has a lot of Winter vegetables in it!
Ingredients (makes about 6 meals!): 4 lbs beef stew meat Half red onion 5 cloves garlic 1 Anaheim pepper Half red bell pepper 1 golden beet 1 large parsnip 3 carrots 1 sweet potato 1 tomato 4 celery sticks 3 tbsp Grey Poupon mustard Red pepper flakes Mrs Dash garlic and herbs Hungarian paprika Turmeric 2 bay leaves Ground cloves 2 cups organic low sodium vegetable broth First I browned the meat with the spices on the sauté setting in the Ninja Foodi for about 10 minutes, then added all the other ingredients and switched to high pressure cooking for an hour. That’s all she wrote! Super easy.
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Cauliflower Potato Stir Fry with chicken wingsStir fried 6 chicken wing parts, half a cauliflower, 1 Russet potato, 3 cloves garlic, half a red onion, half red bell pepper with turmeric, Mrs Dash garlic and herbs, Hungarian paprika and red pepper flakes for 5 minutes in the Foodi with a cup of organic low sodium vegetable broth and a splash of cherry balsamic vinegar, then 5 minutes high pressure. Took it all out and put in separate bowl except for the chicken wing parts, I put those in the air crisper basket and air crisped for 10 minutes.
382 calories per plate (3 chicken parts each), 19 g carbs, 16 g fat, 22 g protein, 226 mg sodium and 4 g sugar. Dinner carrot/parsnip/leek mash with pork chops.
Ingredients: 4 Russet potatoes 6 carrots 1 parsnip 2 leeks Red pepper flakes Cup organic low sodium vegetable broth Grey Poupon mustard Boar’s Head peppercorn mustard Paprika Mrs Dash garlic and herbs Chopped up all the veggies and put them in the Ninja Foodi. Put the grill tray over it after pouring a cup of broth in the pot, layered the pork chops on it after slathering mustard (Boar’s Head) and paprika on them. Cooked on high pressure for 25 minutes. Quick released the pressure and set aside the tray with meat and transferred the veggies into another pot to mash it in. Added 2 tbsp of Grey Poupon mustard before mashing it all together. Put the chops back in the Foodi and turned on the broiler function for 5 minutes and dinner is served! Under 500 calories for this plate! Ingredients:
2 cartons organic low sodium chicken broth (if you want it completely vegetarian substitute it with vegetable broth!) 6 small purple potatoes 2 leeks cut in rings half a tub portobello mushrooms cut in pieces 2 cloves garlic Mrs Dash garlic and herbs red pepper flakes 1 tsp thyme 1 tsp paprika powder olive oil Grated Parmesan cheese (optional) Put a tbsp of olive oil in the skillet and cook all ingredients for about 5-10 minutes until they're getting softer and a little browned. Then add the broth, put the lid on and let simmer for half an hour. When done, hit it with the immersion blender to make it more creamy so you won't have to make a roux or use flour. This will make the soup more like a chowder consistency. Serve in a bowl and put a spoon of Parmesan cheese on top if you like. The soup looks a little funky but tastes better than it looks! ;) The original recipe didn't call for brown rice, carrots or baby potatoes which is the twist in my recipe. I cooked all of it in the electric skillet. Ingredients: 2 lbs chicken breast filets 2 cartons organic low sodium chicken broth 3 organic carrots red onion 4 cloves garlic 2 tbsp paprika powder 1 tbsp ground cumin 1 tbsp ground ginger 1 tbsp cinnamon 2 tbsp Mrs Dash garlic and herbs generous handful of mixed baby potatoes (omit if you don't like this) Cup of cooked brown rice (omit if you don't like this) Approx. 10 green olives 2 lemons Avocado oil First I put about 2 tbsp of avocado oil in the skillet and added the chicken. Seasoned the chicken with the 2 tbsp paprika powder 1 tbsp ground cumin 1 tbsp ground ginger 1 tbsp cinnamon 2 tbsp Mrs Dash garlic and herbs. Chop up the garlic and onion, add to the pan. Let it cook for a few minutes and then I sliced the lemons in wedges, squeezed out the lemon in the pan and added the wedges as well. Add the first carton of chicken broth. I added the carrots, potatoes and olives. Let it cook for approx. 30 minutes, turn the chicken and add the last carton of broth. Let it cook down until it has just a little liquid left. Turn off the skillet, add the rice (I precooked mine) and eat. I split mine over 2 storage bowls so we have dinner the next 2 evenings premade. Of course if you don't like the potatoes or rice in it and want to make it more Moroccan you can add either sweet potatoes or couscous, or if you want to keep it low carb don't add any of the optional items. Ingredients:
4 oz salmon 1 tbsp avocado oil or olive oil would also work mixed baby potatoes (I prefer the baby purple potatoes but they were out) red onion 4 cloves garlic, a tbsp of basil pesto spinach (about 2 cups) pinch of thyme herbs de Provence Mrs Dash garlic and herbs This was all cooked in my electric skillet. First I started the potatoes because they take longest to get done, fried them up in a tbsp of avocado oil, garlic and onion. Then added the salmon about 15 minutes before the potatoes were done. Brown on both sides quickly, then add half a cup of water and put the lid on it. Last 5 minutes added spinach and pesto to potatoes. Enjoy! 4 oz salmon filet, purple potatoes, 0.5 cup egg beaters and half an avocado seasoned with Mrs Dash makes for a great brunch!
All was cooked in my electric skillet. Started with the potatoes as they take longest to get done. Then 15 minutes before they are done, add the salmon, brown quick on both sides and put the lid on it with half a quarter cup of water until done. Plate it up with half an avocado and quickly fry half a cup of egg beaters in the skillet to finish the plate. Enjoy! Recipe and pictures by Ken and Mary Roberts :) Appliance used: Ninja. The Dish is called Dublin Coddle. Coddle is a method of "gently cooking" a dish in a low temp oven. The Dublin Coddle is a traditional Irish, often including whatever is in the fridge as available leftovers. Ken is largely Irish by birth, in fact his Great, great, great, great Grandfather is Daniel O'Connell, known as the Liberator. There is a statue of Daniel in Dublin.
We browned the pork sausage and cooked the bacon to just crispy first, added carrots for color, then let it all cook in beef stock for about 5 hours at 250 degrees. The dish turned out well. Next time we will try to find larger pork sausages, and maybe even use a lower oven setting. This was fun, and we will be looking forward to the August venue. Dublin Coddle 1 pound pork sausage 1 pound bacon, cut into 1" pieces 2 medium onions, cut into large chunks 3 pounds potatoes, peeled and chunked 1/4 cup fresh chopped parsely Salt & Pepper to taste 2 cups beef broth Recipe and pictures by Sandy Puterbaugh. Cooking appliance used: BBQ Grill. Meat loaf
1 lb ground beef 1 lb pork sausage 1 pkg meatloaf seasoning 1 cup crushed crackers or seasoned croutons 1 can hunts sauce for meat loaf Cook on grill for 1 to 1 1/2 hr Taters of choice tossed with Evo/parsley salt and pepper to taste grill along with meatloaf Green beans chopped bacon salt and pepper to taste grill along with meat loaf Recipe and pictures by Mark A. Love. Cooking appliance used: propane/butane one burner stove, sauce pan, skillet. From The Trucker Gourmet : My world famous blackened ribeye with my sous chef Betty Crocker. Instructions: Read box!!! Cook potatoes first because they take longer. Step 2: blacken ribeye. Clean up in 15 ---- dinner in 17
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