Posts Tagged ‘Black pepper’

A quick very tasty meal that is easily accomplished

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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.

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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

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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

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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!

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This morning I awoke and said,”No cereal or oatmeal today.” I broke out some scrapple, a box of grits, and some eggs. Grits are well-known in the Southern part of the United States. Grits are coarsely ground hominy that is cooked.  Scrapple is a Northern Pennsylvania Dutch dish that is typically made of hog scraps, and other trimmings, which are boiled with any bones attached, to make a broth. The bones and fat are discarded, the meat is reserved, and cornmeal is boiled in the broth to make a mush. You fry this mush for a fantastic tasting meal or side dish. Eggs are international, and one of the most completely made foods on the planet.

So here is a North South Breakfast.

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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.

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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!

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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.