"The only time to eat diet food is while you're waiting for the steak to cook" ~ Julia Child. A blog about all things food:recipes,restaurant reviews,sustainable organic food resources,food deserts,special dietary needs kosher,halal,gluten free,low sodium,no salt,G-6 deficiency,diabetic,JJ Virgin diet,Atkins,Mediterranean diet,South Beach diet,The Zone,5:2
I don't bother nobody. I'm a real nice girl. Kind of laid back like a
dead squirrel. Da ha, da ha, da ha ha ha ha. On a more serious note, I was born in Brooklyn, NY, then after nine
years moved to Richmond,VA and lived there for thirty years. Lived in
Fayetteville,NC for two and a half years. I lived in Savannah,GA for two years. I'm back in Richmond right now. I'm a recently divorced Christian BBW foodie concerned about human rights, ex-offender re-entry, recovery from all addiction, behavioral health,natural beauty,healthy living,etc. Right now I'm a caregiver,for the elderly,children and those with special needs and I am also trying to become a professional restaurant reviewer and blogger as well as looking for partners,investors & other resources to open a diner in the Bay Area of California in the spring of 2018.
My mom got this simply delicious recipe from my godmother Brenda Rowe who put shrimp in her version of it. However, the seafood less version is a big hit among my family and friends. If you're going to be late to an event where we're serving it, you need to call ahead and ask us to save you a portion or you won't get a morsel. It's that good. Just saying. So, here it goes.
5 cups of cooked elbow macaroni
2 large fresh tomatoes diced
2 large cucumbers diced
1 and ½ cups of Miracle Whip Salad Dressing
½ teaspoon of yellow mustard
salt and fresh ground pepper to taste
Directions In large bowl, stir together all ingredients until well combined. Chill and serve.
What could be more refreshing for lunch or supper on a summer day (or any day for that matter) than a some sort of light and lovely poultry salad. This a is my original recipe for chicken or turkey salad with cranberries . However I used a recipe at theyummylife.com as a guide for measuring and stuff.
4 cups chopped, cooked chicken or turkey breast 1 cup dried cranberries 1/2 cup diced celery 1 small onion diced 1 cup mayonnaise
2 tablespoons of Dijon mustard
12 ounce (at least, or to taste - can be omitted entirely) jar of thoroughly drained sweet pickles or gherkins (diced), sweet cubes or relish 2 tablespoons of fresh parsley or cilantro (2 teaspoons dried) 1 teaspoon of Adobo seasoning 1/4 teaspoon ground black pepper 1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)
I even made a fish taco later with the leftover whiting the next day.
Cooked the fish in a white moscato wine reduction made with fish sauce, malt vinegar, maple syrup, Dijon mustard, parsley, tarragon, Texas Pete hot sauce, sesame oil, ginger, grated carrots, minced garlic and minced onions.
I broke my Lenten Daniel Fast with rice verde this past Easter/Resurrection Sunday. I served it to my family with engagement chicken and spinach for supper. This dish is also a lovely accoutrement to fish and seafood. Additionally with the vegan adjustments this dish can be served with and vegetable and a plant based protein for a vegan meal or even a Kosher meal with lamb or beef for Purim, Chanukkah and Rosh Hashanah or Shabbat. It can even be made to be gluten and chametz free for celiac disease sufferers and Passover observers alike by omitting the orzo pasta and adding an additional cup of rice. Clean eaters can omit the orzo pasta also and make it super healthy with brown rice. This recipe is my take on the Green Giant Rice Verde which I grew up eating. Please enjoy Edelmira's Rice Verde
32 ounces of chicken broth or stock or vegetable stock 3 fresh poblano chiles, stems removed, and finely chopped 14 sprigs fresh cilantro, or parsley if you don’t like cilantro, chopped ¼ Knorr chicken bouillon cube or one whole Rapunzel vegetable bouillon cube 1 tablespoon of Adobo seasoning with cumin 1 tablespoon herbs de provence 4 tablespoons olive oil or vegetable oil 4 tablespoons of flavored/seasoned olive or vegetable oil or butter 2 cups rice, preferably long grain 1 cup orzo pasta 3 scallions, diced 1 celery stalk, diced finely 7 garlic cloves, peeled and finely chopped 1 Embasa Salsa Verde Medium Can, 7 Ounce 1 can of regular or vegan cream of mushroom soup, condensed, 10.75 or 10.5 ounce
10 quart stock pot 10 inch frying pan
The veggies: In the 10 quart stock pot, melt the butter and dissolve the bouillon cube then saute the vegetables and cilantro or parsley. Deglaze the pan with the chicken or vegetable stock. Bring liquid to rapid boil and add salsa verde and mushroom soup. Bring heat down and simmer during initial preparation of rice. The rice: In the 10 inch frying pan,with the oil, add herbs de provence and Adobo, then lightly toast the rice and orzo pasta in the oil and spice mixture for about five minutes. Now transfer the rice to the stock pot. Bring the temperature up to medium until the liquid boils and stir the pot. Lower the temperature and simmer for about twenty minutes or until rice is tender. Stir pot again and turn the stove off and let rice dish stand in a tightly closed pot until all liquid is absorbed.
4 cups cooked fettuccine
1 jar of 6 ounces marinated artichoke heart, sliced in half, marinated reserved
1 small finely chopped onion
½ cup grated Parmesan cheese
1 cup half-and-half
Freshly ground pepper
2 cups cooked roast beef (sliced into strips)
1/ 3 cup chopped toasted pecans
In a 10-inch skillet, heat the marinated reserve and cook the onions for 4 minutes. Then, add half and half while constantly stirring the mixture. Add the cheese, artichoke hearts and beef and heat until ingredients are cooked. Serve the noodles with the sauce and sprinkle with pecan and pepper. The recipe is good for 6 servings, containing 320 calories per serving.
1 cup all-purpose flour
1 cup milk
½ teaspoon salt
Ingredients for the content:
¼ cup margarine
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
2 cups milk
2 cups cut-up cooked lobster
2 cups apple juice
Prepare the popovers first by preheating the oven to 450 degrees Celsius. While preheating, grease 6 pieces of popover pans. Beat eggs using a hand mixer then add milk, flour and salt. Continue beating until mixture is smooth. Divide the mixture by six and pour into pans. Bake the popovers for 20 minutes at 450 degrees Celsius and another 20 minutes at 350 degrees Celsius. Remove popovers from the oven and set aside.In a 3-quart saucepan, heat margarine until melted then add flour, salt, pepper, and mustard. Cook with constant stirring until smooth, then remove from heat and add the milk. Bring back the pan to the stove until mixture boils. Add lobsters and apple juice and cook until mixture is hot. Place the lobster mixture on top of the pop overs before serving. This recipe is good for 6 servings containing 290 calories per serving.
1 ½ pounds whitefish, divided into 6 portions
3 cups water
2 teaspoons chopped fresh tarragon leaves
½ teaspoon salt
1/ 8 teaspoon pepper
1 small orange, cut into wedges
1 small onion, sliced
In a 10-inch skillet, boil water together with tarragon leaves, salt, pepper, orange slices, and onions. Add the fish in boiling water and reduce the boiling to simmer. Cook the fish while the skillet is uncovered for 8 to 10 minutes. Remove the fish from the skillet and serve with the orange sauce. This recipe is good for 6 servings containing 275 calories per serving.