Cabbage

Ingredients:

1 head of purple cabbage

1/2 cup onion sliced thin 

1 can of whole beets

1 tbs. light brown sugar

1/4 cup balsamic vinegar 

1 can chicken broth 

Directions: 

In large stock pot combine broth, vinegar, and sugar, stir well.  Remove outer leaves and core from cabbage. Cut cabbage into quarters and then slice as thin as you can. Slice onions thin. Drain beets and cut in half then slice then. Add cabbage, beets, and onion to the broth. Bring to a boil, reduce heat and simmer for 30-45 minutes. 

Beef Roulade

Ingredients:

Thin sliced beef 

2 stalks celery

1/2 onion diced

1/2 lb. bacon crumbled

Stone ground mustard

Toothpicks 

2 pkgs brown gravy

1 can golden mushroom soup 

1/2 cup merlot

2 cups beef broth 

Salt and pepper 

Directions: 

Dice finely onion, celery, and pickle. Squeeze some of the juice out of the pickles using paper towels. Mix in bowl with bacon crumbles. Salt and pepper beef on both sides. Spread mustard thinly on one side of beef. I use a mustard that comes in a squirt bottle, if using mustard from a jar, be very careful about cross contamination with the raw meat. Place about 1/4 cup of the pickle mixture on a slice of beef and roll tightly securing with toothpicks. Repeat until all meat is rolled. Place a few at a time in skillet and use bacon fat to brown well on all sides. Remove from pan and place in glass casserole dish. In large bowl whisk together gravy mix, soup, broth, and wine. Pour over meat. Wrap tightly in foil and bake at 325 degrees for 1 1/2 to 2 hours.  Once done the gravy may need to be thicken. Place beef on platter. Return gravy to deep skillet. Add mixture of 1 tbs. each of cornstarch and cold water mixed together. Bring to boil until thick. 

Kaesespaetzle

Ingredients:

3 cups all purpose flour

1 1/2 tsp. Sea salt

1 1/2 tsp. Ground nutmeg 

1/4 tsp. Black pepper 

6 eggs

6 oz. milk

Water 

Salt

Butter 

3 cups grated cheese:

Elam, Gruyere, Swiss or combination 

Carmelized onions (see below) 

2 tbs. fresh parsley diced 

Tools:

Medium bowl

Large bowl

Large stock pot

Spaetzle maker or large holed cheese grater 

Large slotted spoon 

Large deep casserole dish

Directions:

Sift together dry ingredients in medium bowl. Set aside. In large bowl beat three eggs well. Alternate flour and milk while whisking until dough is smooth. It will be a very moist dough about the consistency of porridge. Let dough rest for 20 minutes. 

In large stock pot bring salted water to a full boil. Spray spaetzle maker with Pam. Hold spaetzle maker over pot. Fill spaetzle maker bowl about half to 3/4 full and slowly move bowl back and forth as the dumplings drop into the water. Repeat until all dough is used. Using slotted spoon stir dumplings. When all are floating to the top remove with slotted spoon and transfer to a bowl. 

Butter large deep casserole dish and preheat oven to 350 degrees. Layer dumplings and cheeses in three layers. Placed caramelize onions on top. Bake 20-25 minutes until all cheese is melted.  Remove from oven and sprinkle with fresh parsley. 

To make Carmelized onions: slice very thinly, two large sweet onions. You can use canola oil and butter, but I prefer using bacon fat to sauté the onions in. You just need enough to coat the bottom of the pan. I normally cut about 1/2 a pound of bacon into chunks and cook until crisp. Then I set the bacon aside. I am also normally making this at the same time that I am making beef roulade so I am already cooking bacon for that. Cook onions over medium heat stirring every five minutes. Cook for 20-30 mins until onions are soft and golden in color. The left over bacon is good sprinkled on top of your spaetzle or you can save for another recipe. The onions can be made ahead of time and refrigerated since they will bake in the oven they will reheat.  

Shrimp Po'boy

Andouille sauce:

3/4 mayonnaise 

1/4 tsp. cayenne 

1 tbl. parsley

1 tbl. Stone ground mustard 

1 tbl. sriracha

2 tsp. Worceteshire sauce 

2 tsp. Lemon juice 

Shrimp: 

1.5 lbs peeled deveined shrimp

1 cup flour

1/2 cup yellow corn meal

Cajun seasoning 

Salt

1/2 cup Milk

Canola oil 

Rinse and drain shrimp. Place in large bowl with milk and stir in 2 tbl. Cajun seasoning. Mix flour, corn meal, and 1 tbl. Cajun seasoning in large ziploc. Drain shrimp and add to bag shake well. In deep pot filled with at least 2 inches of oil, fry shrimp over medium heat 4-5 minutes until golden. Drain on paper towels. Serve on lightly toasted submarine rolls with andouille sauce, lettuce, and tomato.  

French Toast

1/2 cup milk

2 eggs

1 tsp vanilla

1/2 tsp cinnamon

Butter for griddle

8 slices of stale bread 

Mix together first four ingredients and whisk well. Preheat griddle to medium heat (325) and rub with cold stick of butter until coated. Place slice of stale bread one at a time in egg mixture using two forks to flip and then let excess drain off of bread before placing on griddle.  Cook until browned on both sides. Be sure to butter the grill each time you start a new batch so they don't stick. 

Roasted Ranch Carrots

Ingredients: 

1 pkg baby carrots 

2 tbs coconut oil (melted)

1 tsp onion powder

1 tsp garlic powder 

1 tsp sea salt

1/2 tsp black pepper

1 tbs dried parsley 

Directions:

Spray sheet pan with non stick spray. Rinse carrots and blot dry with paper towels. Toss melted coconut oil and carrots until well coated. I just mix it right on the sheet pan but you can place in a ziploc and shake. I mix the dry spices in a small cup first and then sprinkle over carrots as evenly as possible and toss well. Bake at 400 for 25 minute.  Stir well and cook another 10-15 mins. You can stir in a or of butter at the end but that's optional. 

Red Beans and Rice

Ingredients

4 cans red kidney beans or

1lb raw kidney beans cooked

2 tbl. Canola oil 

1/2 onion diced

2 stalks celery diced

1/2 bell pepper diced 

3-4 cups beef broth

2 tbl. Cajun seasoning 

1 lb. andouille sausage

1 large ham steak 

1 1/2 cups rice 

3 cups water 

2 tsp. Salt

2 tbl. Butter 

Tabasco sauce 

I use canned beans simply for convenience, especially if I'm making this on a weeknight. The reason is that for this recipe even after the beans are cooked you are still going to cook them several more hours to break them down even further so it's much easier to just start out with pre cooked beans. Chop all vegetables and slice and cube sausage and ham. Add canola oil to large deep fry pan and heat to medium high heat. Add vegetables and meat to the hot oil. Stir frequently until it all starts to get golden brown. Sprinkle in Cajun seasonings and a few dashes of Tabasco sauce and toss well. Pour vegetables and meat into large crock pot. Add in four cans of beans and beef broth. The amount of broth you use will depend on how soupy you like your red beans and rice. I like mine to come close to covering the beans but not quite. Cook on low for 4-6 hrs. You want your beans to be pretty well broken down. You can also spoon about a cup of beans out and smash with a fork and then stir back in.  Alternatively you can simmer on the stove for two hours instead of using a crockpot. About thirty minutes before you are ready to serve add 3 cups of water, 2 tsp. Salt and 2 tbl. Butter to medium lidded pot. Bring to boil. Add in 1 1/2 cups medium to long grain white rice. Return to boil then reduce heat to low. Cover and simmer 25 minutes. Serve red beans with 1 scoop of rice and Tabasco sauce. 

Pumpkin Cheesecake Cookie Butter Dip

Ingredients

1 can pure pumpkin

1 can coconut milk

8 oz. cream cheese

3 tbs. powdered sugar 

4 tbs. brown sugar 

1 tsp. Vanilla 

1/2 tsp. Pumpkin pie spice 

Tarani pumpkin spice syrup 

Directions 

In stand mixer whip 8 oz. of cream cheese, 1 tsp. Vanilla, and 3 tbs. powdered sugar until fluffy. Add in 1/2 cup pure pumpkin and 1/2 tsp. Pumpkin spice. Mix well. 

In food processor pulse 20 biscotti cookies and 4 tbs. brown sugar into fine crumbs. While pulsing pour in approximately 1/3 cup coconut milk. Pour milk in slowly and stop when it is the texture of peanut butter. 

Add cookie butter to mixer and mix the cream cheese pumpkin mixture with the cookie butter until well mixed. Drizzle in tarani pumpkin spice syrup while mixing. 

Serve dip with apples and graham crackers 

Sun-dried Tomatoes and Zoodles

3 slices grilled chicken breasts 

1/4 cup chopped onion

4 cloves garlic, minced

3 leaves fresh basil, finely diced

6 oz. sun-dried tomatoes, chopped 

1 can evaporated milk

1/2 cup Parmesan cheese, grated

2 zucchini, cut into zoodles

Olive oil

Butter

Salt and pepper 

I cheated a little bit and used pre-cooked frozen chicken breasts that were in my freezer begging to be used. I prepared all my veggies first and got everything ready, because it goes so quick, this took maybe 15 minutes start to finish. 

Add a little olive oil to a large lidded pan, add in chicken and onion, cook until chicken is heated through, add garlic, basil, and sun-dried tomatoes. Salt and pepper to taste. Stir for a few minutes then add in evaporated milk and zoodles. Bring to a simmer and cover about 6 minutes until zoodles are tender. Add in Parmesan and toss. 

Banana Nut Bread

2 cups flour 

1 tsp. salt

2 tsp. baking soda 

Whisk or sift together flour, salt, and baking soda well in a large bowl. 

2 sticks butter

1 cup white sugar 

1 cup light brown sugar

4 eggs 

2 cups mashed ripe banana 

1 tsp. vanilla bean paste 

1 cup chopped walnuts 

Using mixer cream butter and sugar, then turning down to low add eggs one at a time mixing after each addition, then stir in vanilla bean paste and walnuts. You can also add 1/4 cup mini dark chocolate chips at this time of you like. 

Pour banana sugar mixture into the dry ingredients. Fold and gently stir until all flour is moistened. Do not over mix. 

Pour into greased and floured bundt pan or two loaf pans and bake at 350 for 50-60 minutes. Test with a toothpick. Allow to cool ten minutes then invert and remove from pan allowing to cool on rack completely. 

To store left overs wrap in plastic wrap and foil to keep moist. 

Jumbalaya

Ingredients:

1 stick salted butter 

1/2 cup flour 

1 onion diced

2 stalks celery diced 

1 bell pepper diced 

2 cloves of garlic minced 

3 bay leaves 

1 tsp. oregano

1 tbs. old bay seasoning 

1 tsp. salt

1 tsp. black pepper 

1/2 tsp. cayenne pepper

1 tsp. smoked paprika 

4 cups seafood stock

1/2 jar clam juice

1/4 cup white wine

1 lb. andouille sausage sliced

1 ham steak cubed 

2 cups water

1 cup long grain white rice 

1 lb. peeled deveined shrimp

1/2 lb. mussels 

1 tbs. gumbo file

Directions: 

Dice onion, celery, and bell pepper and mince garlic, set aside. In large Dutch oven melt butter over medium heat. Add flour and stir well to form a paste. Continue to cook rue until golden in color (medium golden to dark golden) this will take several minutes. If the paste gets too thick you can add a dash of olive oil. Once the rue has reached a dark golden color, add in the diced onion, celery, and bell pepper, stirring almost continually, cook until the vegetables start to soften and release their juices. At this point you can add in the garlic and cook additional 2 minutes. Add in the 4 cups of seafood stock, clam juice, and wine. Turning up heat and stirring constantly bring to a boil. Add old bay, oregano, paprika, cayenne, salt and pepper. Stir well and boil until starts to thicken, reduce heat to a simmer and toss in bay leaves and cover. In separate skillet brown the ham steak and the sliced sausage in a little olive oil until it gets a little color. Add cubed ham and sliced sausage to the broth along with any juices from the pan and stir well. Continue to simmer for 20 minutes. Remove from heat and let it sit and season for about 2 hours.  Taste the broth and add additional cayenne or old bay or salt if needed. Add 2 cups of water and 1 cup of rice. Bring to boil, reduce to simmer and cover for 20 minutes. Add shrimp and mussels, return to boil and then reduce to simmer for 10-15 minutes being careful not to overcook the shrimp. Stir in gumbo file at the very end. Serve with a good warm crusty loaf of French bread and Tabasco sauce. I like mine with a bit more rice so I make extra rice to serve on the side. 

Spanish Rice

Ingredients

1 1/2 cups long grain rice 

1 small onion

1 stalk celery 

2 cloves garlic 

1 tbs lard

1 8 oz can of tomato sauce 

4 cups water

1 tsp cumin

1 1/2 tsp garlic powder

4 tsp salt

Directions 

Prepare water mixture. 4 cups of water and use 3/4 of the can of tomato sauce. Add in cumin, garlic powder and salt. Stir well. Measure your rice and dice you onion and celery. Mince your garlic or I also use the garlic that comes in a jar already minced. 

Heat lard in dutch oven over medium heat. Add chopped onion and celery. Cook about two minutes stirring frequently. Add rice. Cook about 5 minutes stirring almost constantly until rice is starting to take on a golden color. Add in garlic cook one minute more. Add in water mixture, do not stir. Some people add corn cilantro or other vegetables at this point. Bring water back to boil. Cover and reduce heat to low. Cook 25-30 minutes. I usually stir at the 20 minute mark. 

Carne Guisada

Ingredients 

2 lb boneless beef country style ribs

1 small onion diced

3/4 bell pepper finely diced

1/2 jalapeño seeded and finely diced 

1 can diced fire roasted tomatoes

1 cup beef broth 

1 tsp each of salt and pepper 

1 tsp ground cumin 

2 tbs chopped cilantro 

1/3 cup flour 

3 tbs lard

Directions 

Chop thawed meat into one inch chunks. Place in large bowl. Sprinkle with salt pepper and cumin and stir. To evenly distribute add half of spice, stir well, add other half, stir again. Add flour a little at a time and stir after each addition until all meat is lightly coated in flour. 

Add 1 tbs of lard to iron skillet and heat of medium high heat until lard is melted. Add 1/3 of meat and separate any pieces that are stuck together. Sauté about 3 mins per batch until outside is lightly browned but will still be raw in the middle. Add cooked meat to crock pot. Continue until all meat is cooked adding another tbs of lard before each addition of meat. 

Dice onion, bell pepper and jalapeño and add to crock pot. Add can of tomatoes and broth. Stir well. Cook on low 6-8 hours.  

When it's done if the broth is too thin... Heat 3 tbs lard or oil in a small skillet. Whisk in 3 tbs of flour. Cook over medium heat about 3 minutes. Pour roux into crock pot and whisk well. 

Serve with tortillas, grated cheddar, and sliced avocados. 

Before

After

Honey Lime Chicken Marinade

4-5 thin sliced chicken breasts 

4 tbs. chopped cilantro divided

9 tbs. soy sauce

6 tbs. honey 

3 tbs. fresh lime juice 

2 tbs. canola oil + more 

Dash of sesame oil

3 cloves minced garlic

2 tsp. chili paste 

In mixing bowl combine soy sauce, honey, lime juice, garlic, chili paste, canola oil, sesame oil and half the cilantro, mix well. 

Place chicken in ziploc with half of the sauce. Allow to marinate in the refrigerator at least an hour or overnight.  Store the other half of the sauce separately. 

Heat a few splashes of canola oil in fry pan over medium high heat. Cook chicken in batches so to not overcrowd the pan. Cook until all sides of chicken are nicely browned but not necessarily cooked through. Discard the marinade that the raw chicken was in. Once all chicken is browned add all chicken back to the pan and pour the other half of the sauce over it. Bring to a boil reduce heat to a simmer and cover for ten minutes. Sprinkle with remaining cilantro. Serve over rice. Pairs well with roasted asparagus. 

Cranberry Sauce for Pork or Fish

1 can whole berry cranberry sauce

1/4 cup dark brown sugar

1/4 cup soy sauce

2 cloves minced garlic

1 tsp. ground ginger

Mix well and heat over medium heat. Bring to boil and simmer for a few minutes then remove from heat and let sit 5 minutes to thicken. Drizzle over cooked pork or salmon. Alternatively you can use a slotted spoon to remove the whole berries. 

High Protein Chicken Spinach Dip Pasta

1 1/2 cups plain Greek yogurt

One packet Greek yogurt ranch mix

4 oz cream cheese

1/3 cup half and half or whole milk

4 tablespoons of mayonnaise 

4 cloves garlic minced 

1/2 cup Parmesan cheese 

1/2 cup mozzarella or provolone cheese 

Combine above ingredients and mix in stand mixer several minutes until thoroughly combined.

6 large mushrooms sliced

1/2 small onion diced 

frozen precooked sliced chicken breasts 

1 can artichoke hearts drained

1 cup frozen chopped spinach 

1/2 cup white wine or chicken stock 

4 tablespoon Olive oil

2 tablespoons butter

Add olive oil and butter to large deep lidded skillet. Sauté onions and mushrooms at medium heat until mushrooms are almost browned. Add frozen chicken, spinach, artichokes, and wine. Stir well and cover leaving on medium to cook for 10 minutes. Stirring at the half way point. Combine your Greek yogurt cheese mixture into the pan with the chicken and mushrooms and stir well. Reduce heat to low, cover and cook 10 mins. 

Serve over pasta. I use Barilla Plus Protein Farfalle or Penne. Alternatively you can stir the pasta into the mixture pour into a baking dish, top with more cheese and put under the broiler for a few minutes to melt/brown the cheese. I would recommend if doing this making the sauce a little thinner with more wine or more half and half because the pasta will absorb some sauce and it may be too dry otherwise. 

These days after my gastric bypass I am focusing on protein as much as possible. This recipe is loaded with it. Protein in the chicken, Greek yogurt, cream cheese, Parmesan and mozzarella, and the pasta. This reminds me of a cross between Bertolli Chicken Florentine, which I love and hot spinach artichoke dip, which I love! But this has more protein than either one. Win win! 

Sesame Chicken

Ingredients 

Batter:

2 tbs all purpose flour

2 tbs cornstarch 

1/4 tsp baking soda 

1/4 tsp baking powder 

Sift together dry ingredients into bowl. Add in...

2 tbs soy sauce

2 tbs water

1 tbs dry sherry 

1 tsp canola oil

Dash of sesame oil 

Whisk until batter is lump free. For the chicken I use about 1.5 lbs of chicken tenders and I take a pair of kitchen shears and just cut them into one inch cubes right into the batter bowl. Toss chicken in batter to coat well. Cover with plastic wrap and refrigerate for 20 minutes.

While chicken is chilling... Toast 1 tbs of sesame seeds over medium high heat in a dry pan until golden brown and then set aside.

Sauce:

1 cup chicken broth 

3/4 cup sugar

2 tbs rice vinegar 

2 tbs soy sauce

3 tsp sesame oil 

1 tsp chili paste 

Combine above ingredients in medium sauce pan. Bring to boil whisking often. In separate bowl, stir together 1/2 cup of water and 1/4 cup cornstarch until no lumps remain. Pour cornstarch mixture into boiling sauce while whisking. Continue to whisk and boil approximately 2 minutes. Remove from heat. 

In heavy pan heat canola oil to medium high heat. Drop pieces of battered chicken one piece at a time and fry in batches until golden brown and cooked through. Remove with slotted spoon onto paper towel lined platter. Once all chicken is done reheat sauce until steaming. Pour sauce over chicken and toss to coat. You will have sauce left over. Sprinkle with sesame seeds and serve over rice. 

Banana Bread Steel Cut Oatmeal

1/2 cup steel cut oats

1 1/2 cup water

1 tablespoon dark brown sugar

1 tablespoon butter

Cinnamon 

All spice

Ground cloves 

Sliced banana

Toasted chopped pecans

I use the "quick cooking" steel cut oats. Bring water to boil. Stir in oats and turn down to a simmer. Simmer for 7 minutes stirring often. While simmering combine 1 tablespoon of dark brown sugar, 6 dashes of cinnamon, 3 dashes each of all spice and ground cloves in a small bowl. About two minutes before the simmer is finished stir in sugar mixture and a tablespoon of butter. When the 7 minutes is up remove from heat and let stand for 1 minute before serving. You may serve with toasted chopped pecans, sliced banana, additional sugar, half and half, or a drizzle of sweetened condensed milk. You can change it up with different fruits: Apple, peach, and pear would all go nicely with this spice combination. This recipe makes enough oatmeal for two people. 

Tuscan Soup

1 lb. mild Italian sausage 

1/4 large onion chopped

3-4 red potatoes washed not peeled

2 32 oz. organic chicken stock

2-3 cups raw baby spinach leaves

2 tbs. kosher salt

1 can evaporated milk

3 tbs. shredded Parmesan cheese

Brown sausage and onion until sausage is no longer pink and onion is translucent. Add chicken stock and salt. Bring to boil then reduce to a simmer. Wash and chop potatoes. Add potatoes and continue to simmer for 25 to 30 minutes until potatoes are tender. Add spinach and evaporated milk. When spinach is wilted the soup is ready. Stir in cheese and serve. 

Surgery

I just had gastric bypass surgery on November 17th so I may not be posting any new recipes for a while. Liquid diet is not very interesting!