A quick very tasty meal that is easily accomplished
Posts Tagged ‘Black pepper’
Flank Steak stuffed with Feta, Black Olives, and Spinach along with Greek Salad
Posted: May 3, 2013 in FoodTags: Black pepper, Feta, Greek salad, Kalamata, Olive oil, Quick meal, Red onion, romaine lettuce, Salad, Sea salt, Steak
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Lemon Pickle Chips
Posted: April 21, 2013 in FoodTags: Black pepper, Cucumber, Lemon, Marination, Pickling, Preserved lemon, Recipes, Sea salt, vegan, Vegetable, Vegetarian
One of my favorite healthy low-calorie snacks is small pickling cucumbers marinated in lemon juice, a little sea salt, and black pepper. It is quick, simple, and will fit anyone’s vibe. Vegan, meat-eater, weight watcher, etc. The first thing to do is gather the tools and the supplies for ease of preparation.
Peel the six pickling cucumbers, slice, and place in a bowl with lid. Squeeze juice from two lemons in the bowl. Add 1/4 teaspoon of salt. Shake them well. Add a little black pepper. Enjoy your quick healthy snack.
Lemon Pickle Chips
Biscuits and Gravy
Posted: April 17, 2013 in PoetryTags: Biscuit, Biscuits & Gravy, Black pepper, Gravy, Haiku, Kosher salt, Poetry, Sausage gravy
My stomach sent a message of hunger to my brain and the first thing I thought about was biscuits and gravy. I don’t have them, nor are they available at the moment, so I decided to write a Haiku and imagine them. I hope you enjoy the Haiku.
Biscuits and Gravy
Black Pepper Gravy.
Hot, Fluffy, Buttery Taste.
So Delicious!
2013 Albert Moyer, Jr.
Photo borrowed from Google Images
Black Angus NY Strip with Loaded Baked Potato
Posted: April 11, 2013 in FoodTags: Bake, Baked potato, Black pepper, Marination, Olive oil, Sea salt, Steak, Texas
Steak tips: Season and marinate overnight. Never cook cold. Allow to meat to warm up at room temperature before cooking. Control your heat.
Baked Potato tips: Wash in cold water. Rub skin with olive oil. Cover skin in sea salt. Bake uncovered at 350 degrees for one hour and ten minutes.
And here is a Texas size meal!
Roasted Vegetable Pesto Rotini Pasta
Posted: April 8, 2013 in FoodTags: Al dente, Bell pepper, Black pepper, Cook, Earth, Pasta, recipe, Red onion, Sea salt, Vegetable, Vegetarian
Many people leave work and the first thought to their mind is relaxation. For me it is time to cook. Why roving through the grocery store last night a vision came to me. That vision was to roast vegetables that I wanted in a pasta. I picked some of my favorites and thought about colors of the Earth. So I ended up with asparagus, spinach, yellow squash, red onion, and yellow and red bell peppers. So today, I prep and chop them, which took no less than 15 minutes. I add some fresh garlic slices, olive oil, cracked black pepper, and a little sea salt. Roast them at 400 degrees for 20 minutes stirring once at ten minute mark.
While the veggies are roasting I prepare a pot of water to cook the Rotini pasta until al dente. Which is about 10 minutes for a pound. I used a steamer basket on top of the pasta to steam the fresh spinach to just slightly wilted which is less than two minutes. Next, I place the spinach in a large mixing bowl along with the fresh cooked pasta. I top this with a jar of Classico Traditional Pesto Sauce. I thoroughly mix it. I then pour in the roasted vegetables and thoroughly mix again. Next, it heads to the plate. Enjoy!
This is a vegetarian friendly dish, but may not be suitable to a vegan due to Parmesan cheese. This dish less than 30 minutes and is heart healthy.
Albert Moyer, Jr. 