FRENCH BISTRO SALAD

 FRENCH BISTRO SALAD

INGREDIENTS: 

SALAD: 1 head butter head lettuce, 2 tbs each fresh chives, tarragon, & parsley, half cup sliced red onion, half cup tomatoes, 1 cup caramelized walnuts.

DRESSING: 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1/2 tsp salt and pepper, 1 tsp sugar, 1 finely minced shallot, 1 tsp dijon mustard

Mix everything together and enjoy!!!

SWEDISH MEATBALLS II

SWEDISH MEATBALLS II

INGREDIENTS: 

1/4 cup olive oil, 2 tbs butter

MEATBALLS: 1 pound meatloaf mix, 1/2 cup Italian panko, 1/2 cup parmesan cheese, 1/2 cup parsley, 1 onion, 6 cloves of garlic, 1 egg, 1/4 cup olive oil, 2 tbs Worchester, 1/4 cup milk, 1 tsp salt, pepper, allspice and nutmeg.

SAUCE: 2 cups beef broth, 2 tbs Worchester, 1 tbs dijon mustard, 2 tbs french onion dip, 2 tbs herb cream cheese, 2 tbs sour cream

Mix all the meatball ingredients and fry them in the butter and olive oil until browned. Add all of the sauce ingredients and simmer until meatballs are done (about 20 minutes)

I served them over brown rice noodles. 

POLYNESIAN COCONUT SHRIMP SOUP

 POLYNESIAN  COCONUT SHRIMP SOUP

INGREDIENTS:      1 pound extra large shrimp peeled, 1/4 cup oil, 1/2 tsp vanilla, 2 cups chicken broth, 1 cup coconut milk, 1 tsp salt, pepper and crushed red pepper, 1/3 cup cognac, 1 cup fresh cilantro

Dust the shrimp with a little salt and pepper and fry in the oil until almost cooked, add everything but the cognac and cilantro and simmer for 10 minutes. Add the cognac and cilantro and serve.

Fast, easy and delicious! Serve with crusty bread and a salad for a perfect meal!

MUSAKA

 MUSAKA

INGREDIENTS: 6 potatoes sliced thin. Boil in salty water for 5 minutes and set aside. 2 tbs olive oil, 1 sliced onion, 4 cloves chopped garlic, 1/2 pound ground pork, 1/2 pound ground beef, 1 tbs salt, pepper, garlic powder and paprika, 3 eggs, 1/2 cup fresh parsley, 2 cups milk, 3 ounces tomato paste.

Cook the onion and garlic in the oil for 3 minutes, add the beef and pork and cook for another 5. Add the spices (except fresh parsley) and tomato paste and cook on medium low heat until the paste disperses throughout the meat. In a separate bowl, mix the eggs with the milk. 

Add the potatoes and the meat mixture to a sprayed glass pan (13X9) Top with the milk mixture and the parsley. Cook for 45 minutes in 375 uncovered. 

KEBABS WITH VEGETABLE RELISH

 KEBABS WITH VEGETABLE RELISH

INGREDIENTS: KEBAB: 1 pound ground beef, 1/2 pound ground pork, 1 minced onion, 6 cloves crushed garlic, 1/2 cup fresh parsley, 1 tbs paprika, 1/2 tsp crushed red pepper, 1/4 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper

Mix everything and form into kebab shapes. Put in fridge for at least an hour. Put on the grill for 10 minutes. Add a stick in the end and enjoy!

INGREDIENTS: RELISH: 1 yellow pepper, 1 red pepper, 1 orange pepper, 1 eggplant, 6 tomatoes, 6 cloves of garlic, 1/2 cup fresh parsley, 1 tsp salt, 1 tbs sugar, 2 tbs cider vinegar, vegetable oil

Place the peppers, tomatoes and eggplant on a foil lined and sprayed baking sheet in a 375 oven garnished with a light mist of oil. Cook about 20-30 minutes until charred. Let cool. Remove peels of all the vegetable and the insides of the peppers. Put the vegetables and the rest of the ingredients in a food processor. Transfer the mix to a saucepan and simmer for an hour. Can be eaten cold or warm. Taste to see if it needs more sugar or salt.

MANGO AND SHRIMP SALAD

MANGO AND SHRIMP SALAD

 INGREDIENTS: 2 CUPS MANGO, 1 CARROT, 1/2 CUP SLICED RADISHES, 1 ENGLISH CUCCUMBER, 1/2 RED ONION, 2 CUPS CHOPPED COOKED SHRIMP, FRESH CILANTRO, MINT AND PARSLEY

DRESSING: 2/3 CUP LIGHT OLIVE OIL, 1/3 CUP FRESH LIME JUICE, 1/2 TSP SALT, 1/4 TSP CRUSHED RED PEPPER, 1/2 TSP FISH SAUCE, 1 TBS AGAVE

FILET PHO

 FILET PHO

INGREDIENTS: 2 filet mignon steaks cut thin, 1/4 cup canola oil, 1/2 sliced purple onion, 2/3 cup sliced fennel, 1 cup sliced cabbage, 2 chopped baby boo chow, 3 scallion, 1/2 cup chopped jicama, 10 cups vegetable stock, 2 tbs fish sauce, 1 tbs salt and crushed red pepper, 1 tsp cinnamon, cloves, anise and coriander, 1/4 cup fresh grated ginger, 2 tbs sugar.

 Pound rice noodles. 

Garnish: Sprouts, fresh cilantro and lime.

Sauce the veggies in the oil until soft. Add everything but the steak and cook for twenty minutes. Taste and adjust to your liking. Turn off the soup and add the steak. Let it sit for 5 minutes. Cook the noodles separately and add to the broth at the end.