- 1.2 Lbs (500g) store-bought gnocchi
- 1/2 Lb (250g) bacon, chopped
- 2 garlic cloves, crushed
- 1 teaspoon smoked paprika
- 1 14oz (400g) tin chopped tomatoes
- 1 tablespoon tomato paste
- handful cherry tomatoes, halved
- 1 teaspoon sugar
- 2-3 tablespoons cream/yoghurt
- large handful fresh parsley, chopped
- salt & pepper to taste
- 3.5 oz (100g) mozzarella, sliced
- Pre-heat the oven to 400°F (200°c)
- Bring a large pot of salted water to the boil.
- In the meantime, make the sauce.
- In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.
- Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
- Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
- Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning.
- Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
- Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.
- Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
- Remove from the oven and allow to rest for 5 minutes before serving.
Found this on Pinterest… it was pretty good.
(Makes 2 servings, recipe slightly adapted from one which appeared in Weeknight Grilling, a magazine published by Cuisine at Home.)
2 pieces Mahi Mahi
1/4 cup soy sauce
1 1/2 T Rice vinegar (not seasoned)
1 T sesame oil
2 T Splenda or brown sugar
1 green onion, thinly sliced
1 tsp. garlic puree (also called ground garlic)
pinch of cayenne pepper or a dash of hot sauce
Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes.
While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
Put fish on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I have to lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn fish over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The fish should feel barely firm when it’s done; don’t overcook. Serve hot, with dipping sauce on the side.
This recipe was used on Tuna in the magazine, and I think it would also be very good on Salmon.
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)
[ for steak marinade it is the same, but use 4 small steaks @ 6 ounces each]
Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.
Recipe will make four burritos.
Chipotle’s Basmati Rice Recipe
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.
Recipe courtesy Tom Perini
Prep Time: 10 min
Cook Time: 4 hr 0 min
Serves: 10 servings
* 2 tablespoons chili powder
* 2 tablespoons salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon ground black pepper
* 1 tablespoon sugar
* 2 teaspoons dry mustard
* 1 bay leaf, crushed
* 4 pounds beef brisket, trimmed
* 1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
• 1 (2 pound) ready-to-eat ham
• Baby carrots – enough to raise the ham off of the bottom of the crock pot
• 1/4 cup whole cloves
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/3 cup butter
1. Place carrots in bottom of the crock pot
2. Score ham, and stud with the whole cloves. Place ham in crock pot on high.
3. Heat the brown sugar, honey and butter in a sauce pan.
4. Brush glaze over ham, and pour the remaining into the crock pot
5. Cook on low for 3 hours. Baste ham every 20-30 minutes with the honey glaze.
16 ounces ground 90% lean turkey or beef
1 cup (one 8-ounce can) Hunt’s Tomato Sauce
1 cup cooked cold rice
1/4 cup chopped onion
2 to 4 drops Tabasco sauce
1 3/4 cups (one 14 1/2-ounce can) stewed tomatoes, undrained
1 teaspoon prepared mustard
1/2 tablespoon Sugar Twin or Equal
2 teaspoons Cajun seasoning1. Preheat oven to 350 degrees.
2. Spray 8-by-8 inch dish with butter-flavored cooking spray.
3. In a large bowl, combine meat, 1/3 cup tomato sauce, rice, onion,
and Tobasco sauce.
4. Mix well with hands to combine.
5. Pat meat mixture into prepared baking dish. Bake 30 minutes.
6. In a bowl, combine tomato sauce, undrained tomatoes, mustard,
Equal, and Cajun seasoning.
7. Spoon tomato mixture evenly over meat loaf.
8. Bake an additional 15 to 20 minutes.
9. Place baking dish on wire rack and let set 10 minutes.
Cut into 6 servings.
170 Calories – 6 gm Fat – 15 gm Protien – 14 gm Carbohydrate
2 tablespoons olive oil
3/4 cup chopped onion (1/2 lg. onion)
3/4 cup chopped bell pepper (1 green and 1 red)
1/2 cup chopped celery (approx. 3 stalks)
1 lb. shrimp peeled and de-veined (or kielbasa for a less healthy version)
1 lb. cubed chicken breast (cooked)
1 clove chopped garlic
14.5 oz. can of diced tomatoes – no salt added
(2) 29 oz. can of tomato sauce
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
2 bay leaves
1. Heat the oil in a large cast-iron Dutch oven over medium heat
2. Cook the onions, bell peppers, and celery – saute until golden and soft
3. In a separate pan, brown the cubed chicken and set aside
4. Add the shrimp and bay leaves and saute until shrimp is pink
5. Add the chicken and cook for few more minutes
6. Add the tomatoes, tomato sauce, garlic, salt, cayenne, black pepper
and thyme and cook for about 10 minutes – stirring often.
7. Cover and cook over medium heat for 25 to 35 minutes.
Serve with rice on the side – for the healthier version, use brown rice..
* Don’t forget to remove the bay leaves if you can find them! 🙂
pasta of choice cooked(angel hair,spagetti,etc)
6 cloves of garlic minced
1/2 onion chopped
1 zuchini chopped
1 can chopped tomatoes or fresh
1 8oz container fresh mushrooms sliced
1 lb shrimp (optional)
2 teaspoons italian seasonings1. cook water,garlic,onions and zuchini for about 6 minutes
2. add the tomatoes and the mushrooms and the italian seasonings.
3. Cook for 10 minutes, add shrimp until they are no longer pink
4. mix with your pasta and serve.
makes 4 servings
2 tespoons grated lime rind
1/2 cup fresh lime juice (about 2 limes)
1/4 cup honey
2 tablespoons minced green onion
1 tablespoon low sodium soy sauce
2 teaspoons bottled minced garlic
4 (6-ounce) swordfish steaks (about 3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper1. Preheat broiler
2. Combine first 7 ingredients in a small saucepan
3. Dip each steak into the lime mixture to coat
4. Place fish on broiling pan coated with cooking
spray. Sprinkle with salt and pepper.
5. Broil 10 minutes or until fish flakes easily when
tested with a fork
6. While fish cooks, place lime juice mixture over
medium heat, cook until reduced by half.
(about 8 minutes)
7. Serve sauce with fish (2 tablespoons sauce per steak)
Serve with broiled pineapple wedges
CALORIES 235 (20% from fat); FAT 5.2g (sat 1.4g,
mono 2g, poly 1.2g); PROTIEN 25.8g; CARB 22g;
FIBER 0.6g; CHOL 50mg; ITRON 1.3g; SODIUM 397mg;