Ingredients

1 CU EACH (all cubed) Cantelope, Pineapple, Honey Dew, Guava, Mango,
Tomato
1 diced red onion
2 TBL EACH cilantro, garlic and lime juice
salt and pepper to taste

Instructions

1. Mix together all ingredients
2. Serve with grilled talapia
Variations Also great with taco chips and potato chips.

Ingredients

3 medium tomatoes, diced
1/3 CU diced red onion
1 tsp minced fresh garlic (or to taste)
2 TBLSP chopped fresh cilantro
Juice of 1 lime
1 TBLSP chopped scallions
1/4 tsp salt
Pinch pepper

Instructions

Combine all ingredients in a medium bowl and mix well. Refrigerate.

 

McDonald’s will sometimes charge 5¢ for a packet of salsa. Don’t get upset. Rather: buy a couple dozen packets – or more! 5¢ per packet figures out to about $4 per jar – which is market price. Plus you now have something that is not normally sold as a commodity. LOL

Ingredients

• 2 medium tomatoes – seeds removed and diced
• 2 TBL minced onion
• 1 TBL jalapenos – seeds removed – grated
• 2 TBL green bell pepper – minced
• 1 TBL sugar (high fructose corn syrup eliminated)
• 1 TBL white vinegar
• 1 tsp lime juice
• 1/2 tsp DRY cayenne pepper
• 1 tsp cumin
• 1 tsp garlic powder
• 1/4 tsp salt
• Pinch pepper

Instructions

1. Combine all ingredients in a medium bowl
2. Put in food processor or chopper
3. Pulse until not quite chunky
4. Drain excess liquid
5. Let set for five minutes to let liquid absorb into dry ingredients
6. Drain any remaining liquid
7. Serve – Refrigerate leftovers

This was created by Robert, and is the “debug” stage. Please forward comments and suggestions to Robert@GrandpaCooks.com

 

Ingredients

1 pound firm tofu, large dice
3 tablespoons vegetable oil
4 teaspoons garam masala
4 teaspoons kosher salt
3 medium garlic cloves, thinly sliced
1 medium yellow onion, thinly sliced
2 medium plum tomatoes, finely chopped
2 teaspoons ground ginger
1 pound baby spinach
1/2 cup plain Greek-style whole-milk yogurt

Instructions

1. Combine tofu with 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the salt. Mix gently to coat tofu; set aside.

2. Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.

3. Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1 tablespoon oil. When it shimmers, add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes. Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes.

4. Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. In a medium bowl, stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed and serve.
Saag, a stew of spinach and spices, is one of the most common offerings at Indian restaurants. We added tofu for a quick, delicious dish.

 

Ingredients

1 TBLSP olive oil
2 TBLSP chopped garlic
4 TBLSP chopped almonds
2 medium red bell peppers, julienne
1 small onion, thinly sliced
2 CU diced tomatoes
3 TBLSP tomato puree
1/2 orange, juiced
2 TBLSP orange peel
1/2 tsp salt
1/4 tsp chili flakes
1/4 CU chopped parsley

Instructions

1. In a large sauté pan, heat olive oil over medium and add garlic. Sauté until lightly browned. Remove garlic with a slotted spoon. Add almonds and repeat the same process. Add onions and peppers and sauté until they are soft, about 5 minutes.
2. Add tomatoes, orange juice, orange peel, salt and pepper. Simmer 15 more minutes. Add back garlic and almonds and simmer 2 more minutes.

Remove from heat and stir in parsley.

 

Ingredients

5 roma tomatoes, diced
1 vadallia onion – diced
5 cloves minced fresh garlic (or to taste)
1 entire bunch chopped fresh cilantro
2 TBL lime juice
2 entire bunches chopped scallions (greens only)
4 jalapenos (seeded and de-veined for milder salsa)
1/4 tsp salt and a pinch of pepper (to taste)
1 medium can diced tomatoes

Instructions

Combine all ingredients in a medium bowl and mix well. Refrigerate.

 

Source: America’s Test Kitchen

Yield: 4
Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ½ pound each ground pork and 85 percent ground beef. We recommend using either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor.
RECIPE INGREDIENTS
3 (14.5-ounce) cans whole peeled tomatoes
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
2 ounces mozzarella cheese, shredded (1/2 cup)
½ ounce Parmesan cheese, grated (1/4 cup)
Ground black pepper
¾ cup ricotta cheese (see note)
3 tablespoons chopped fresh basil leaves

DIRECTIONS
Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.

Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.

Recipe by America’s Test Kitchen. All rights reserved.
Date Added: 07/08/2011

From SeriousEats.com

DIY Homemade Greek Yogurt

 

 

Procedures

1. In a heavy-bottomed pot over medium heat, bring milk to 180°F, stirring regularly to prevent scorching. Once milk has reached temperature, allow it to cool to 110°F (place pot in an ice bath to speed cooling, if desired).

2. When milk has cooled, add yogurt to the pot and whisk thoroughly to combine.

3. Pour milk and starter mixture into two quart-sized jars (and smaller 1/2-pint, if using) and screw on lids. Place them in a small insulated cooler and fill with 120°F water until jars are submerged nearly up to their lids. Close cooler and leave in a draft-free, undisturbed place for six hours or until desired tartness is achieved.

4. When incubation is complete, remove jars from water bath and place in refrigerator for at least six hours to halt culturing and set yogurt.

5. At this point, yogurt may be eaten, but to achieve a Greek-style consistency, it will need to be strained. Place a fine mesh strainer over a bowl and line it with two layers of cheese cloth. Spoon yogurt into lined strainer and allow to drain for two hours or until desired thickness is achieved.

6. Transfer yogurt to a storage container and refrigerate until needed. Remaining leftover whey (approximately two cups) may be reserved for another use if desired.

Ingredients

2 lg. potatoes, Chopped into marble sized pieces
1/2 lg. onion, chopped
1 small can chicken broth
3 cloves garlic
1 TBL butter
1 tsp. salt
1/2 tsp. black ground pepper
1/2 CU whole milk (Don’t use skim for this recipe – it won’t work)
1/4 C. shredded sharp cheddar cheese (for garnish)
1 TBL chopped fresh chives (for garnish)
1 TBL container sour cream (for garnish)
additional shredded cheddar cheese (for garnish)
Cooked bacon (for garnish)

Directions

1. Bring salted water to rolling boil
2. Reduce to simmer and add potatoes
3. Cook 8-10 minutes or until tender
4. Add onions and garlic about half way through
5. Drain potato and onion mixture
6. Mash mixture using hand masher or use a ricer
7. Moved mixture into blender and add broth – Pulse only.  Do not over process.
8.  – WARNING – Keep blender body vented or the mixture will cover your ceiling
9. Add more if necessary to blend, but keep it thick
10. Put into heat-resistant bowl
11. Add toppings and serve

IMPORTED – NOT YET DEBUGGED

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—
Marinade:
1 cup beer S tf- ,~
1 teaspoon minced fresh garlic -$ M A:
1 teaspoon lime juice ,
1 teaspoon minced jalapeno pepper ( •’2. ,.(.f’ e,.. J
2 tablespoons minced scallions
1 tablespoon chopped cilantro
1 teaspoon salt I 0′ L
3 tablespoons canola oil – c..t+IL.
1 pound skinless chicken breast halves, boned
d ,~
an deJatted
Avocado Salad: “”i
i ii
112 cup diced avocado/ i••
1/3 cup diced tomato,•
1 tablespoon diced red onion
2 teaspoons chopped cilantro
2 teaspoons lime juice
1/4 teaspoon salt
112 teaspoon minced jalapeno
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
112 red onion, thinly sliced
1 teaspoon canola oil
4 whole-wheat tortillas, about 1 O-inches in diameter
1 cup shredded Monterey Jack cheese
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1. In shallow glass baking pan, combine all ingredients for marinate and mix well. Add
chicken and marinate 2 hours or overnigbt.
2. Combine all ingredients for avocado salad in a small bowl. Mix well and refrigerate.
3. Preheat oven to 400∞. In a large saute pan, saute peppers and onions in cano1a oil over
medium heat until tender, about 1 to 2 minutes. Remove from pan and add chicken breasts.
Sear 1 to 2 minutes on each side or until golden brown. Transfer to baking pan and bake in
oven for 10 minutes. Slice into 1-inch slices.
4. Place tortilla on a flat surface and place 3 ounces chicken on 112 of tortilla. Top with 112
cup sauteed vegetables and 114 cup shredded cheese. Fold half. Place on bot grill pan or
under broiler to warm. Cut into 4 wedges. Serve with 114
Makes 4 servings, each containing approximately:
365 calories
28 gm. carbohydrate
14gm.fat
i
69 mg. cholesterol
31 gm. protein”””””
590 mg.i sodium
4 gm. fiber

RECIPE

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——

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IMPORTED – NOT YET DEBUGGED

1 quart cubed watermelon, about 2 pounds
1 tablespoon minced fresh ginger
1/4 cup chopped green chili
112 cup lime juice
3 tablespoons sugar
112 teaspoon salt
Garnish:
6 tablespoons diced fresh mango
1 teaspoon whole cumin seed
“i”
•,
Place all ingredients except for garnißb in a blender container and puree until smooth.
Strain through a sieve.•Place 314 CUP’SQUP in a bowl and top with 1 tablespoon diced
mango and a pinch of whole cumin seed.
Makes 6 servings, each containing approximately:
90 calories
22 gm. carbohydrate
Trace fat
0 mg. cholesterol
1 gm. protein
108 mg. sodium
1 gm. fiber

RECIPE
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IMPORTED – NOT YET DEBUGGED

1/3 cup diced shallots
1/4 cup chopped leeks
1 cup white wine
11/4 pounds cauliflower
6 cups chicken stock
1 teaspoon salt
2 tablespoons butter
2 teaspoon granulated sugar
112 teaspoon champagne vinegar
1. In a large sauce pan, cook shallots, leeks and wine together and reduce to 314 of the
volume, about 112 cup.
”
2. Add cauliflower and,chicken stock• and bring to a boil. Simmer for 30 minutes. Cool
slightly and transfer to a blender container. Puree until smooth. Stir in salt, butter,
sugar and vinegar. Puree briefly.
Makes 8 (314-cup) servings, each containing approximately:
80 calories
7 gm. carbohydrate
3 gm. fat
12 mg. cholesterol
3 gm. protein
220 mg. sodium
2 gm. fiber

RECIPE

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IMPORTED – NOT YET DEBUGGED

1/4 cup rice
112 cup vegetable stock
1 cup black beans, soaked overnight
1/4 cup diced celery
1/4 cup diced carrots
1112 teaspoon minced garlic
112 cup diced onion
1 tablespoon olive oil
3/4 teaspoon paprika
1/4 teaspoon dried oregano
Pinch chipotle powder
1/4 teaspoon cumin powder
1 teaspoon salt
Pinch black pepper
1 quart vegetable stock
112 cup diced tomatoes
2 teaspoons chopped cilantro
2 tablespoons nonfat sour cream (if desired)
1. Combine rice with 1 st vegetable stock in a small saucepan. Bring to a boil, cover, reduce
heat to low and cook for 20 minutes,!over low beak Set aside.
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2. In a large saucepan, bring 2 quarts water to a boj). Add soaked black beans, reduce
heat to low and cook, uncovered for 1 hour, oiuntil tender. Add more water if necessary.
Drain, reserving 1 cup water
3. In a large saucepan, combine celery, carrots, garlic and onions in olive oil until onions are
translucent. Add spices and saute 30 seconds. Add beans, reserved cooking water,
2nd vegetable stock and tomatoes. Simmer for 20 minutes over low heat. Cool. If desired,
transfer 112 of mixture to a blender container and puree. Add back to SOUp and mix well.
Add cooked rice and reheat slightly.
4. Serve 314 cup SOUp and garnish with 114 teaspoon cilantro and 1 teaspoon nonfat sour
cream.
Makes 8 (314-cup) servings, each containing approximately:
145 calories
24 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
7 gm. protein
196 mg. sodium
5 gm. fiber

RECIPE
CAN”10N
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———-

IMPORTED – NOT YET DEBUGGED

1 quart cubed watermelon, about 2 pounds
1 tablespoon minced fresh ginger
1/4 cup chopped green chili
112 cup lime juice
3 tablespoons sugar
112 teaspoon salt
Garnish:
6 tablespoons diced fresh mango
1 teaspoon whole cumin seed

!
Place all ingredients except for garnish in a blender container and puree until smooth.
Strain through a sieve. Place 314 cup soup in a bowl and top with 1 tablespoon diced
mango and a pinch of who1e cumin seed.
Makes 6 servings, each containing approximately:
90 calories
22 gm. carbohydrate
Trace fat
0 mg. cholesterol
1 gm. protein
108 mg. sodium
1 gm. fiber

RECIPE
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TUCSON-AZ.LENOX.MA

IMPORTED – NOT YET DEBUGGED

1 tablespoon canola oil
112 teaspoon sesame oil
2/3 cup diced onion
112 cup diced carrots, about 1 medium carrot
112 cup diced shiitake mushrooms
4 ounces diced hard tofu
6 cups Dashi (see recipe)
2 tablespoons brown miso
112 nori sheet, cut into 1/4-inch$trips
4 tablespoons chopped scallions,•!
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!
1. Heat canola oil and sesame oilin aJarge saucepan over medium beat. Add onions and
carrots and saute until onions are translucent;- Add m11shrooms~d–continueto saute
2 more minutes. Add tofu and saute until carrots are soft.
2. Add dasbi and bring to a boil. When boiling, remove from heat and add miso and nori.
3. Serve 314 cup soup and garnish with 1 beaping teaspoon scallions.
Makes 1 O servings, eacb containing approximately:
50 calories
4 gm. carbohydrate
3 gm. fat
O mg. cholesterol
2 gm. protein
326mg. sodium
Tracefiber
,

RECIPE
CAN””10N
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1 8-inch piece kombu (kelp), about 1/4 ounce – cut into strips
6 cups water
1/2 cup dried bonito flakes
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoons rice vinegar

After cooking:

1 TBL mirin wine
2 tsp low-sodium tamari or usukuchi soy sauce

1. Soak kombu in 1 cup cold water at lea.5t 2 hours or overnigbt.
2. Discard water.
3. Place kombu and 6 cups water in large saucepan. Bring to a boil.
4. Add bonito.
5. Boil for 2-3 minutes.
6. Remove from heat and let sit 5 minutes.
7. Add remaining ingredients and stir.
8. Strain to remove solids. 
9. Add mirin and soy – Makes 6 cups

IMPORTED – NOT YET DEBUGGED

4 tablespoons minced shallots
1 tablespoon minced ginger root
1112 tablespoons olive oil
3 tablespoons honey
3/4 cup rice vinegar
1 cup seeded and chopped red grapes
1. In a large saute pan, saute shallots and ginger root in olive oil until shallots are
translucent. Add honey, vineg~ and grapes and bring to a simmer.
2. Cook for 5 minutes or until grapes begin to soften
•’/
Makes 12 (2-tablespoon)servings, !eacb containing approximately:
40 calories
7 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
Trace protein
1 mg. sodium
Tracefiber

RECIPE

RECIPE
Grape Vinaigrette
4 tablespoons minced shallots
1 tablespoon minced ginger root
1112 tablespoons olive oil
3 tablespoons honey
3/4 cup rice vinegar
1 cup seeded and chopped red grapes
1. In a large saute pan, saute shallots and ginger root in olive oil until shallots are
translucent. Add honey, vineg’4! and grapes and bring to a simmer.
2. Cook for 5 minutes or until grapes begin to soften
”
“”
!!
Makes 12 (2-tablespoon)servings, each containing approximately:
40 calories
7 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
Trace protein
1 mg. sodium
Tracefiber
CAN’}:10N
IANCH.,
–

RECIPE
CAN”10N
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