This recipe makes 4 sandwiches and takes about 25 minutes. A great healthy alternative to the original philly cheese
steak sandwich. If possible use natural or organic ingredients.
INGREDIENTS
2 tsp pressed extra-virgin olive
oil
1 med onion, sliced
1 lg red bell pepper, sliced thin
4 lg portpbello mushrooms, sliced. Stems and gills
removed
2 Tbsp minced, fresh oregano or 2 tsp of dried oregano
1/2 tsp ground pepper
1 Tbsp unbleached, all-purpose
flour
1/4 cup vegetable broth or reduced sodium chicken broth
1 Tbsp reduced-sodium tamari
3 oz thinly sliced,
reduced-fat provolone cheese
4 whole-wheat...split and toasted buns
Preparation
1. Heat oil in a lg non-stick
skillet over med-high heat. Add onion and cook. Stir often until onions begin to brown. Add mushrooms, bell pepper, oregano,
pepper and cook until vegetables are wilted. Approx. 7 minutes
2. Reduce heat to low. Sprinkle the vegetables with
flour and stir to coat. Add broth and tamari, stirring. Bring to a simmer. Remove from heat. Lay Cheese slices on top of the
vegetables and cover. Let stand 1-2 minutes while cheese melts.
3. Divide mixure into 4 portions. Scoop a portion
onth each of the 4 toasted buns and serve immediately along with a green salad (or something else if you prefer)
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Quick Skillet Fry
This
is an easy recipe that doesn't even need a recipe it's so simple, but this will get you started. You can change the
vegetables and meats to taste.
Chop up one of each zucchinis (yellow or green) into bite-sized pieces.
Chop up one half red, one half green pepper (more if you love them) into bite-sized pieces.
Chop un a small onion.
Pre-sliced mushrooms or slice a pkg of mushrooms.
Slice one (or two if you like more meat) mild italian sausage
4 Tsp Olive oil placed in a skillet that's turned to medium heat.
Add sausage, peppers and onions,
salt and pepper to taste. Stir, and let cook about a minute then add the other vegetables. Let cook until vegetables start
to wilt. Add 1 cup of spaghetti sauce and let simmer for another 3 minutes and serve. It's a fast, tasty lunch or dinner
when served with broiled parmesean and butter sourdough roles. . Pork Enchiladas Roasted Tomato Sauce Ingredients:
1/2 medium onion 1 large garlic clove 1/3
cup(s) canola oil 1/4 teaspoon Aleppo pepper, or 1/4 teaspoon cayenne pepper 5 large plum tomatoes 4 sprig(s) fresh coriander, leaves only Salt
to taste 1. To make the sauce: Preheat broiler to medium. Slice the onion
and garlic and place in the canola oil with the pepper. Cook over medium to low heat for 20 minutes until soft. 2. Place the tomatoes on a broiler pan under the broiler until the skin has blackened and the tomato is softened
and smells roasted, about 7 minutes. Turn the tomatoes over and blacken on the other side. Put them aside to cool slightly.
(You can also blacken a jalapeño along with the tomatoes. Remove the seeds before blending. This adds another roasty
note.) 3. Place the cooked onion mixture together with the broiled tomatoes and coriander in
a blender or food processor. Blend to desired consistency and season with salt and spice to taste. PORK INGREDIENTS 1 pound(s) boneless stewing pork , cut into
1" cubes 1/2 medium white onion, roughly chopped 1 clove(s)
garlic , peeled and roughly chopped pinch(s) dried oregano Salt
Directions to Prepare Pork: 4. Put all ingredients
into a saucepan and just barely cover with water. Simmer the meat for 30 minutes on a low flame until just tender. Cool the
mixture in the broth and strain liquid when cool (save the broth for your rice with cumin seeds). Shred the meat into large
chunks to maximize the flavor, removing all gristle and connective tissue. Set aside. Enchiladas:
4 flour tortillas 1 cup(s) crumbled cheese (fresh mexican "queso"
when available) or feta To make the enchiladas: Heat the tortillas on
one side until puffy and browned slightly and flip to the other side. Quickly place some pork and cheese across the center
of each tortilla and moisten with some of the tomato sauce. Fold in the ends and roll into a jelly roll shape. Place the filled
enchiladas in a pan and spread with some of the tomato sauce. Serve immediately.
POTATO, MUSHROOM AND CHICKEN HASH INGREDIENTS 2
pound(s) boiling potatoes, peeled and cut into 3/4-inch pieces 4 tablespoon(s) cooking oil 1 onion, chopped
2 cloves garlic, chopped 1/2 pound(s) mushrooms, cut into 1/2-inch pieces 1 1/3 pound(s) boneless, skinless
chicken breasts (about 4) cut into 1/2-inch pieces 1 teaspoon(s) salt 1/4 teaspoon(s) fresh-ground black pepper
1/2 teaspoon(s) dried thyme 1/4 cup(s) heavy cream 2 tablespoon(s) chopped fresh parsley Directions 1.
Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain. 2.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and
cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt,
the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from
the pan. 3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the
drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and
cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until
just heated through, 1 to 2 minutes longer. 4.Tip: This is the perfect place to use leftover cooked turkey or chicken.
Just toss it in at the end with the mushrooms. This dish will go with different drinks depending on the time of day.
For brunch, try a mimosa (orange juice and sparkling wine). For dinner, serve a light, young Bordeaux from the Médoc
in France. Sautéed Shrimp on Warm Black Bean Salad James Baigrie Serves: 4 Total Time: 25 min 240 Calories | 5grams fat 1gram saturated fat | Sodium 740 mg | | |
INGREDIENTS: 1 1/4 pound(s) large shrimp, shelled and deveined 2 teaspoon(s) olive oil 1 lime 1 small onion, chopped 1 medium red pepper, chopped
1 teaspoon(s) ground cumin 1 can(s) (15- to 19-ounce) black beans,
rinsed and drained 2 tablespoon(s) chopped fresh cilantro leaves Directions 1. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely
ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes
or until shrimp turn opaque throughout, stirring frequently. 2. Meanwhile, from lime, grate 1
teaspoon peel and squeeze 2 tablespoons juice; set aside. 3. Transfer shrimp to small bowl; cover
with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook
8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4
teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates.
Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.
More Recipes to come
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