My Sweet Marie

Posts Tagged ‘onion

Salsa is a life saver for me! I put it on eggs in the morning, use as a dip for veggies or tortillas, have it on chicken, Oh I could go on but you get the idea! It’s 0 WW points so have at it! This is a super easy recipe too! You will need a food processor for this recipe, maybe a good blender would work, not sure! Here goes:

Ingredients:

  • 3 cans of tomatoes, diced or whole
  • 2 small onions
  • 15 cloves of garlic, peeled
  • 6-8 jalapenos
  • 2 red peppers, chop roughly
  • 1 bunch cilantro, washed
  • 3 limes zested
  • salt and pepper to taste

Directions:

  1. Put all of the ingredients in your food processor in batches till all are finely minced.
  2. Place in crock pot and let stew for 6 hours on low.
  3. Have ready your jars clean sterile with lids sterile as well.
  4. Ladle into your jars, wiping the rim clean and seal with sterile lids.
  5. Wrap in a large blanket or sleeping bag for 24 hours.
  6. Enjoy as you would any salsa!
  7. 0 Smart points per serving!

Seeing that it is Father’s Day weekend, I thought I’d share my homemade steak spice mix. It is easy and quick to put together and has no additives that you can’t pronounce! Go ahead, make a batch and spice up Dad’s life with a nicely seasoned steak!

Ingredients:

  • 4 tbsp. coarse sea salt (may use less if you like)
  • 2 tbsp. ground black pepper
  • 2 tbsp. onion powder
  • 2 tbsp. onion flakes dehydrated
  • 2 tbsp. garlic powder
  • 1/2 -1 tbsp. of chili flakes (to taste)
  • 1 tbsp. thyme leaves
  • 1 tbsp. rosemary leaves or ground
  • 1/2 tbsp. coriander or dried cilantro

Directions

  1. Mix all together in a mason jar and give a good shake! Label it, you’re done!
  2. Great on steak, kebobs, chicken, pork, lamb etc! Enjoy!

I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:

Ingredients:

  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil

Directions:

  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!

Happy St. Paddy’s day folks! Here’s a recipe to celebrate the occasion, albeit a bit late! If you don’t care for lamb, feel free to sub with stew beef.

Ingredients:

  • 1 lb of stew lamb or beef, cut into cubes
  • 1 lb of potatoes, washed and cubed
  • 1 onion, sliced
  • 1-2 carrots, cut into chunks
  • 1 celery stalk, diced
  • 3 tbsp. of fresh chopped parsley, save 1 tbsp. for garnish
  • salt and pepper to your taste
  • 2 cups beef broth or stock (gluten-free of course)

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
  3. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
  4. I like to do mine in my clay pot, but pyrex or any other casserole will do!

I like to make my own chicken broth for a few reasons, first, it’s healthier and second I know what is going in it! I like to take short cuts and because it cooks while I am sleeping or at work, it feels like a short cut! It can be changed to beef or turkey broth just as easily too! Here’s how:

Ingredients:

  • 3 or 4 lbs of chicken bones (beef,pork or turkey will work too)
  • 12-15 cups water and/or 2 cups wine
  • 1 onion, washed and roughly chopped, don’t peel!
  • 2 stalks of celery, washed and roughly chopped
  • 3-4 cloves of garlic,, washed and roughly chopped
  • 3 carrots, washed but don’t peel, chop roughly also
  • thyme, salt and pepper
  • any other veggie you want, greens(kale, spinach) would good too!

Directions:

  1. It is not important to chop the veggies all pretty as you will not likely be using them in the soup,they are there for taste and colour, that’s it!
  2. Put your bones in the bottom of crock pot, add all your veggies and spices.
  3. cover with water, you could use some wine here if you’d like (white for chicken, red for beef)
  4. Put on high and let cook overnight.
  5. In the morning, strain out all the veggies and bones. Chill it.
  6. Now, you can puree the veggies if you’d like so as not to waste and add it to your soup or if you have a dog, it’s a healthy meal for them!
  7. Use this broth in any recipe calling for broth. I usually bag it into freezer bags (2 cups) once it’s cooled and store in the freezer and use up as I need it.
  8. ** I buy my chicken bones and beef bones at the Asian market, cheap! they bone whole chickens and save the bones, works for me! You can also use carcasses from chickens, turkeys, chicken legs, thighs, etc or even the meat itself, doesn’t have to be just bones. If you want to use a pkg of chicken, go for it, it’ll be tasty for sure!

Let me start by saying I am not Lebanese so I don’t profess to be an expert on Lebanese food. But I can tell you that I do love the cooking! Today I was feeling like Kofta Kebobs so away I go. I have this recipe posted already but to make it easier for you, I am re-posting. It is:

Ingredients:

  • 1/2 lb ground beef
  • 1/2 lb ground lamb
  • 4 crushed garlic cloves
  • 1/2 tbsp. sea salt
  • 3 tbsp. grated white onion
  • handful fresh parsley chopped
  • 2-3 tsp of Lebanese spice mix

Directions:

  1. Shape onto kebab sticks in shape of a sausage . These may be made and refrigerated overnight till ready to cook. BBQ till cooked through.

Lebanese spice mix:

  • 1 tbsp. black pepper
  • 1 tbsp. allspice
  • 1 tbsp. cumin or cinnamon for a different flavor!
  • 1 tsp nutmeg
  • 1 tsp coriander
  • 1 tsp cloves
  • 1 tsp ginger

Mix and store in a tightly sealed jar for future use!

 

Enjoy!

We had an early Cinco De Mayo dinner today so I cooked us up a lovely chicken marinated in white wine, sirracha and salsa sauces then baked in the oven, delicious! To go with that I cooked up a lovely side dish to which I shall share the recipe! I hope you like it and get creative with your ingredients! Ole!

Ingredients:

  • 1 can refried beans, black or pinto
  • 1 cup salsa
  • 1 cup shredded cheese or goat’s cheese
  • 1 cup corn
  • 1 small onion sliced thin
  • 1 jalapeno sliced thin or 1/4 cup canned jalapenos
  • optional: olives, red peppers, mushrooms etc

Directions:

  1. Spray a 10″ glass pie plate or 8″ square baking dish.
  2. Spread the beans across the bottom.
  3. Top with the salsa,corn then cheese.
  4.  top that with the onions and jalapenos.
  5. Bake for 45 minutes to an 1 hour at 350.
  6. Serve as a side dish or a dip for nacho chips!
  7. Serve with sour cream and guacamole.