1 bottle of Jamacian jerk sauce
2 Tlbs butter
4 Tlbs sweet and sour sauce
1 lb of steak cut in strips
2 cups of peppers
4 cups of chopped bok choy
2 cups of chopped swiss chard
2 cups of shredded carrots
Marinade the steak stips in the jerk sauce over night in the refrigerator. Cook on the stove top in a large pan until browned. Warm on the stove top until the vegetables are cooked.
Melt the butter in the wok. Add peppers and cook till tender. Add the bok choy, carrots, and swiss chard. Stir frequently. Put 1/4 of the stir fry on a plate and add sweet and sour sauce. Add cooked steak strips. So far, I have only cooked this recipe with fresh greens. I have also frozen the greens and we will see how it goes with frozen greens.
with Chickpea Couscous
1 can organic chick peas
6 garlic cloves
2 Tlbs. olive oil
2 Tlbs cinnamon
Fresh pepper grinder
3 lbs of lamb shoulder cut into bit size cubes
1 yellow onion diced
5 tsp Moroccan spice mix (Ras El Hanout)
1 Tablespoon fresh ginger
1 8 oz can of diced tomatoes with the juice
2-1/2 cups of vegetable broth (low sodium)
1/2 cup diced dried apricots
1/2 cup diced dried cranberries
Packaged Couscous
fresh cilantro
Add chick peas, 2 diced garlic cloves and cinnamon to a sauce pan. Add water, till its 2 inches above chick peas. Bring to a boil, then reduce to low heat and simmer for 45 minutes. Grind pepper over the lamb to season. In a cast iron skillet, brown the lamb on both sides working in batches till all of the lamb is browned.
Add lamb to tangine. Note how the tangine adds *ceramics* to the subject, which of course makes me very excited.
Saute onion, garlic, then and spice mix and ginger and cook for 1 minute. Transfer onion mix to tangine and evenly spread over the lamb. Add tomatoes and vegetable stock into the tangine. Cook on medium high heat until mixture boils, then reduce heat to medium low, cooking for about 1 hour 30 minutes in the tangine.
In the meantime, cook couscous according to package instructions. Add chickpeas, apricots and cranberries. Serve lamb tangine on top of the couscous garnished with cilantro.
Moroccan Chicken
4 lbs free-range organic chicken breast
1 bunch of cilantro chopped
8 lemons
4 Tlbs. minimum cumin, or to taste
4 cups of chicken broth (low sodium)
*CAUTION: This chicken recipe takes 2 days
In a large ziplock bag, put in the raw 4lbs of chicken breast, 1/2 of the bunch of cilantro chopped, 4 lemons squeezed and zested, and then chopped up, and at least 2 Tlbs of cumin. Marinade in the frige over night (don't skimp on this step).
The next day, add chicken and marinade to the tangine. Add chicken broth, at least 2 more Tlbs of cumin, squeeze the remaining 4 lemons chop up and add to the tangine. Cook for about an hour to an hour and a half. Chop additional cilantro and top. Serve warm, or cold on salad. I typically do not like chicken, but seriously this is amazing!
1 bunch of cilantro chopped
8 lemons
4 Tlbs. minimum cumin, or to taste
4 cups of chicken broth (low sodium)
*CAUTION: This chicken recipe takes 2 days
In a large ziplock bag, put in the raw 4lbs of chicken breast, 1/2 of the bunch of cilantro chopped, 4 lemons squeezed and zested, and then chopped up, and at least 2 Tlbs of cumin. Marinade in the frige over night (don't skimp on this step).
The next day, add chicken and marinade to the tangine. Add chicken broth, at least 2 more Tlbs of cumin, squeeze the remaining 4 lemons chop up and add to the tangine. Cook for about an hour to an hour and a half. Chop additional cilantro and top. Serve warm, or cold on salad. I typically do not like chicken, but seriously this is amazing!
Easter Ham1 10lb pre-cooked honey baked ham
1 can pineapple rings and the juice
1 8oz can apricot juice
1 cup of brown sugar (minimum, to taste)
1 cup of molassas
Heat the oven to 350. Line the pan with foil or the glaze will burn and ruin the pan. Mix up 1 can pineapple juice, apricot juice brown sugar and molassas. Coat the ham. Bake the ham from 1hr 20 min to 1 hr 40 min. Use a baster and baste with the juice every 10 minutes or so. When the ham is about 3/4 the way through the cooking time, place the rings on top. Ham should brown
1 can pineapple rings and the juice
1 8oz can apricot juice
1 cup of brown sugar (minimum, to taste)
1 cup of molassas
Heat the oven to 350. Line the pan with foil or the glaze will burn and ruin the pan. Mix up 1 can pineapple juice, apricot juice brown sugar and molassas. Coat the ham. Bake the ham from 1hr 20 min to 1 hr 40 min. Use a baster and baste with the juice every 10 minutes or so. When the ham is about 3/4 the way through the cooking time, place the rings on top. Ham should brown
Left over Turkey Pot Pie
turkey or pre-cooked turkey from the store1 box ready made pie crust
1 can cream of mushroom soup
1 medium bag of frozen mixed vegetables (the cheap kind with peas, corn, carrots from back in the day)
Spray a pie pan with PAM. Use one of the pie crusts to line the pie pan, it should hang over the edges just a little. Thaw out frozen vegetables on the stove top. Add a can of cream of mushroom soup and and less than 1/4 c of water. Mix in pre-prepared turkey. Spoon into pie shell. Cover the mixture with the remaining pie crust. Cinch the edges of the crust together around the outside of the pie. Heat oven to 350 and cook till pie shell is golden brown, about 30-40 minutes
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