A quick very tasty meal that is easily accomplished
Posts Tagged ‘Sea salt’
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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Cactus Salad Farfelle
Posted: April 21, 2013 in FoodTags: Cactus, farfalle, Italy, Lemon, lime, Mexico, Olive oil, Pasta, Sea salt, simple meal, Southwestern United States, vegan, Vegetarian
This is where Mexico, the Southwestern United States, and Italy meet. I love pasta, Pico de Gallo, and cactus. So I thought,”What if I mix all three?” Well, I must say it is a hit with the family, and I hope if you try it, it is with you too. This dish is vegan, vegetarian, healthy, free of preservatives, and artificial colors.
The first thing to do is gather the necessary supplies and ingredients. Proper preparation makes cooking easy.
For this recipe, I chopped the cilantro, tomatoes, red onion, and jalapeno that you see in the photo. For the cactus, I am to lazy to cut spines and peel them, unless I am in outdoors survival mode. I purchase my cactus already prepared. Mix all the chopped vegetables in a large mixing bowl except the cactus with 1/2 teaspoon sea salt and one tablespoon olive oil. Squeeze juice of one lime and one lemon into bowl. Mix again with fork. Boil the cactus for about seven minutes and drain off slime. Run the cactus under cool water to cool it down. Boil Farfalle pasta until al dente or slightly firm. This takes about ten minutes. Drain, rinse with cold water, and place in large bowl with vegetables, and one more tablespoon of olive oil. Mix well.
Your now ready to enjoy!
Cactus Salad Farfalle
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
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!
Lotsa Garlic Rigotoni
Posted: April 9, 2013 in FoodTags: Caesar Salad, Condiments, Cook, Garlic, Hamburger, Italian food, Olive oil, Onion, Pasta, Sautéing, Sea salt, Temperature (meat), Vegetarian
Skillet, olive oil, 15 cloves garlic pressed, one onion sliced, and little sea salt. Saute. Next add one pound of lean ground chuck 90/10. Continue to cook and when meat is medium rare, add one pound of white mushrooms, and cover skillet with lid until mushrooms are cooked.
During the saute process boil a pot of water in a large pot. Add a little olive oil and sea salt. Add one pound of Barrilla Plus Brand Rigotoni. The yellow box. I prefer this brand because of the ingredients. Omega 3’s, fiber, etc. It’s not the run of the mill flour based stuff.
Cook pasta. Drain. Add to mixing bowl. Pour in meat and sautéed veggies without draining. Top with Newman’s Own Tomato Basil Sauce.
Serve with Caesar Salad or your choice of side.
For The Vegetarians out there use a meat free hamburger crumble.
Lotsa Garlic Rigotoni!
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. 