Quick three been salad

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CINCO de Mayo dukan style Dukan Diet Oat Bran Tortilla Wrap

CINCO de Mayo dukan style Dukan Diet Oat Bran Tortilla Wrap

We went back on the Dukan diet So it kind of limited us with exactly what we could have but we manged. I bought some skirt steak and cooked in cast iron pan added the sauted green peppers and onions finished with squeeze of lime. However this is about the tortilla wraps cause breads not allowed. They are not flour tortilla but an ok sub.

Dukan Diet Oat Bran Tortilla Wrap

Ingredients

4 Tbsp Oat Bran
2 Tbsp Fat Free Cream Cheese or I had laughing cow cheese.
2 Eggs (or 1/2 cup egg whites) I used whites
4-5 Tbsp of Water  I used2 tables spins will take a few times to figure what I Like.

These came out fine and held together well

Directions

Whisk first three ingredients and then add water a tablespoon at a time to make a batter the consistency you desire. Pour half into medium heat skillet sprayed with non stick spray. Brown and turn and brown again.

Serving Size: Makes 2 Large Tortillas

Number of Servings: 1

Recipe submitted by SparkPeople user JC0421.

Instant Pot Roasted Tomato Basil Soup

Instant Pot Roasted Tomato Basil Soup

 

Market Basket had plum tomatoes for 99 cents and it was a raw day so………Most think of the instant pot recipe as quick and easy, throw it in and press a few buttons and walk away. This is one of my favorite soups and I figure I would try it in the Instant Pot but the prep  like roasting the tomatoes does take some time.  I suppose one could buy some roasted tomatoes to skip that step there are even some smoked fired roasted tomatoes would also save about 40 or so minutes.  I also did my own smoked tomatoes last summer and here is the stove top recipe basically the same.

Anyway I choose the oven this day to roast my tomatoes.

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions – about 2 onions
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • A good pinch of crushed red pepper flakes about 1/4 teaspoon
  • 1 (28-ounce) canned whole plum tomatoes, with their juice
  • 4 cups fresh basil leaves packed (save small amount for garnish)
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken or vegetable stock

Optional

  • Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
  • 3-4 cups fresh Cilantro or mix of both basil and cilantro.
  • Fresh or frozen corn (use if using cilantro the combo is great)

 

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.

In the instant pot, sauté the onions with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown then add and garlic for about 30 seconds . You’ll kow when you get that great garlic smell. Add the canned tomatoes, basil and or cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Seal and press soup button it defaulted to 30 minutes. I was going to try it with venting but I screwed up so that will be next time.

Pass through a food mill fitted with the coarsest blade. Taste for seasonings.  ou can add corn at this point if you want frozen or fresh. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold. Alternatively you can put in blender instead of food mill.

Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).

 

Homemade Poppy Seed Dressing

Homemade Poppy Seed Dressing

Here is another poppy seed dressing I’ve been making.

A sweet Poppy Seed Dressing
Perfect for fruit and vegetable salads, this makes any side dish taste like dessert!
Was great drizzled on Chicken
 Ingredients
  • 1/2 cup vegetable oil or light olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt

How

In a jar with a tight-fitting lid, combine oil, vinegar, sugar, poppy seeds, mustard, and salt. Shake vigorously and allow flavors to blend at room temperature, at least 30 minutes.

This can also be put in a blender

Lemon Ginger Poppyseed Salad Dressing

Lemon Ginger Poppyseed Salad Dressing

Lyn was going through a poppy seed dressing thing for a short while I found the store bought just too sweet and figured it could make it at home cheaper also.

I tried a few and will post separately  since this is my cook book so to speak.

this one was from “The cafe sucre farine” and I borrowed their picture

 

Ingredients
3 tablespoons fresh squeezed lemon juice
2 tablespoon honey
1 tablespoon finely grated fresh ginger
½ cup extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 ½ teaspoons poppy seeds

How

This is a hard one

Place all ingredient in jar and shake well. Alternatively place in a blender and give it a few spurts. this come out a more creamy dressing.

I had and my 3 year old niece would say a situation  here with the last batch I made. I was making a double batch and the container I like very much broke. I’ll write them and they should replace, they are very good about that this is not my first time I guess I’m rough on them. I held back the tears and dumped it into the blender as Lyn suggested.

 

Chef’n Emulstir Salad Dressing Mixer

 Then got replaced with lets see what they send next

 

 

A taste of Passover. Since our regular Eastover crew was not available and Mike had been hinting about having a canied corn beef, I jump at the chance. We had bought 2 corned beefs on ST Patrick day weeince our regular Eastover crew was not available and Mike had been hinting about having a canied corn beef, I jump at the chance. We stated with Charoset and matzo sandwiches then went to matzo ball soup and then the candied brisket. I’ll put the recipes up later.

INGREDIENTS

    • 4 large eggs
    • 2 tablespoons chicken fat or vegetable oil
    • 1/4 cup seltzer, club soda, or chicken broth
    • 1 cup matzah meal
    • Salt and freshly ground pepper to taste
    • N/A freshly ground black pepper

How

    1. 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
    2. 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
    3. 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.

Ingredients

  • 1 cup walnuts
  • 1 cup raisins
  • 1/2 cup fresh orange juice
  • 1/4 cup kosher red wine (such as Manischewitz)
  • 1/4 cup honey
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • kosher salt
  • 2 crisp apples (such as Gala or McIntosh), peeled and roughly chopped

I chopped and mixed everything I did not have Manischewitz so I had a open bottle of Sullivan cabernet which worked very nicely.

Candied Brisket

1 5 to 7 lbs cornedbeef

6 peppercorns

4 cloves

1 cup ketchup

1/4 cup apple cider vinegar

1/3 cup firmly pressed brown sugar

2 tablespoons Dijon mustard

Cover the cornedbeef in water bring to a boil with without the spice package.

Drain water and cover agian add then peppercorns and cloves and the spices usually packaged with the cornedbeef. Simmer for about 4 hours or until fork tender.

While this is simmering combine the ketchup, vinegar, sugar and mustard and heat mediummhat until bubbly. I might also add a small amount of the pineapple juice.

Place in roasting pan and slather with the sauce, cover with either crushed or sliced pineapple. Roast about 30 minutes basting with left over sauce occasionally. I Like to finish off under broiler for a few minutes.

Matzo ball soup

I grew up with a very brothy soup with sliced carrots. I will use box of matzo ball mix but add about 1/3 cup of soda water for a light and fluffy texture. I used maybe 2 tablespoons of oil. Very similar to this