Tuesday, December 29, 2009

Amanda's Cook Book

Who ever said that meat loaf had to be boring?

Hot Oriental Shrimp Salad over Wilted Greens
1 sliced yellow pepper
1 small-medium carrot thinly sliced
1 parsnip thinly sliced
1 avocado sliced
1 roma tomato chopped
1/2 red onion diced
2 jalapeño seeded and sliced into rings
juice of half a lemon
several pinches of sea salt
2 tsp. sesame oil
2 tbsp. rhine wine or any white wine
2 tsp. rice vinegar
1 clove of garlic sliced
15-20 shrimp butterflied
4 decent handfuls of mixed greens
Add a dollop of olive oil to a pan over medium heat.  Sautee red onion, garlic, carrot, and parsnip for 3-4 minutes are until carrots and parsnips are tender.  Add sliced jalapenos, lemon juice, and a pinch of sea salt, sautee for 2 minutes then add yellow pepper, sesame oil, vinegar, wine, and a pinch of sea salt. Let cook for another 2 minutes then add tomatoes and shrimp with a pinch of salt.  Let cook until shrimp are butterflied then add to a heaping mound (one good handful) of mixed greens.  Top with three slices of cold advocado and a sprinkling of pepper.
Makes 4 servings.
Pair with a soft Pinot Grigio.

Sweet and Savory Turkey Chili
1/2 bottle of a lite beer
2.5 lbs. ground turkey meat
1 red pepper
1 orange pepper
1/2 sweet yellow onion
1/2 red onion
2 cans sliced mushrooms
1 spoonful of oregano
black pepper to taste
cayenne pepper to taste
chili powder to taste
3 cloves garlic (minced and sliced)
1 tsp. chili sauce
1 can Hunts diced tomatoes
1 jar whole tomatoes
1/2 c. chicken broth
1/2-1 c. kidney beans (add to taste)
1 can tomato paste
1 tbsp. Worcestershire sauce
1/2-1 tbsp. Dijon mustard
1/2 c. jalapenos sliced (or from the can)
onion powder to taste
garlic powder to taste
2 tbsp. brown sugar
sliced advocado
shredded aged sharp chedder cheese
low fat plain yogart
In a large pot add a good dollop of olive oil.  Sautee onion, and garlic.  Add ground turkey meat, beer, chicken broth, chili sauce, cayenne pepper and salt to taste (I like some heat so I added a full 2 tbsp. of cayenne pepper).    Let simmer breaking up meat until browned.  Add Worcestershire sauce, mustard, onion and garlic powder, jalapeños, kidney beans, all tomato products, mushrooms, peppers, and black pepper.  Let simmer for one hour with lid off.  Mixture should have cooked down.  Add brown sugar and chili powder to taste.  Let simmer for one hour until most of the liquid mixes into meat.  Serve hot with a large dollop of low fat plain yogart, cilantro, sliced advocado, and aged sharp chedder cheese.
Yeilds: A Party!

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