Arugula Salad with Pomegranate seeds

Just another way of presenting a dinner salad
This has feta, avocado and pomegranate seeds
The greens are arugula - but frisee can be used also or your favourite greens
Make a vinaigrette of your choice or just a good EVOO with S&P
Serve

Curried Cauliflower

1 medium head cauliflower cut into small florets
1 shallots sliced
1-2 cloves garlic
Sake or chinese cooking wine
EVOO
Turmeric
Nigella seeds if available for garnish

In large saute pan add oil, garlic and shallot
Let soften and add cauliflower
Toss thru
Splash sake or cooking wine and immediately cover pan to let steam
When veggy is soft stir thru - if dry add a bit more EVOO and sprinkle with 1/2 - 1tsp Turmeric
Will be a beautiful yellow colour
Stir thru and pull from heat
Garnish with Nigella seeds

Maytag Bleu Cheese and Pear Salad with Candied Walnuts

In a large serving salad bowl add
Handfull of mixed microgreens and a handfull of baby rocket
Slice up several different types of pears and add to greens along with crumbled bleu cheese - I recommend Maytag Bleu - and a good size handfull of candied walnuts
I make my own sugar free ones

The vinaigrette is a simple EVOO mixed with balsamic, shallots and dijon mustartd

Sauteed Mushrooms

Slice up whole mushrooms and add to hot pan
Keep moving around so not to stick - soon water will leech out from them
Continue cooking this way until you see a little water left
Add a good size knob of butter along with EVOO and 3-5 cloves of garlic chopped
Cook until starting to brown and add a splash of any type of liquid you like - vermouth, sake, marsala etc
Let sizzle and serve over steak or toss with pasta

Spinach Casserole

In a large bowl add
2pkgs frozen spinach thawed and squeeze as much water out as possible
1 bunch scallion - chopped
1 small white or yellow onion diced
8oz cottage cheese
8oz or more feta cheese
2 eggs
1/4C EVOO
1/4 bunch fresh dill
Handfull of dried mint crushed

Mix and combine all and put in a prepared casserole dish - sprayed with veg spray or butter the dish
Bake at 350' - 400' until set - 20-30min

Oven Dried Tomatoes

5#'s Romas for $1.50

Cut up and spiced up for the oven

15 hours of electricity use

1 Jar - prescious

Greek Salad

Slice fine some green cabbage, red onion, scallion, romaine, can of small white beans, peppers, cucs, radish etc
Toss all with Greek olives and feta
Dressing is fresh lemon juice with EVOO - add a little garlic powder and some dried mint and chopped fresh dill
Stir this thru salad

Brussel Sprouts with Pistachios

2 Punnets brussel sprouts
Remove as many of the leaves as possible and save the hearts for another meal
Wash and drain leaves
2-3 shallots sliced thin
1/4C pistachio meats - (the nuts - no shells)
Juice from 1 fresh lemon
EVOO

In saute pan warm EVOO - saute shallots until soft
Add leaves and toss thru
Add nuts and toss
Cook just until crisp soft
Sprinkle with fresh lemon juice and S&P

Faux Carnitas

Book: Steve' diabetic recipe book

Chapter: MAIN COURSE



This pressure cooker version of Carnitas is quite good. I prefer it to the traditional method of cooking with lard. That, many times, has a greasy "mouth feel." You can have this version done in an hour or two rather than 8 or 10. I like my version better than the local taqueria's offering.

Serves: 8





2 cups chopped onion
2 1/2 pounds pork shoulder or butt cut to cubes.
1/2 teaspoon cumin
1 tablespoon Fiesta brand Pico de Gallo con Limon spice or substitute chilli and chipotle powder and some lemon, lime or orange juice. A little zest is nice, too.
1 tablespoon peppercorns
1 14 1/2-ounce can Swanson Chicken Broth

In a pressure cooker:

Saute chopped onion in a little olive oil.

Add the cubed meat and spices. Stir to distribute evenly.

Add chicken broth. Stir.

Cook under pressure 35-45 minutes.

Use normal pressure release.

Using a slotted spoon, place the cooked meat on a lined, lipped, oven pan.

Using two forks, shred the meat mixture.

Sprinkle a few ounces of defatted cooking juice on the meat. (A turkey baster will do the job.)

Place pan under a preheated broiler for 10-15 minutes checking every 4-5 minutes for excessive drying or burning. Sprinkle more cooking juice if necessary.

Enjoy.

Freezes well. Reheats in microwave well.

Zucchini Ribbons with Fresh Mint and Dill

4-5 zucchinis washed and with vegetable peeler start to make ribbons all around zucchini until you get to the seed core
Discard or save for another use
3 shallots peeled and sliced thin
2 knobs garlic (cloves) chopped
Small bunch fresh dill and mint chopped
1/4C Feta crumbles
EVOO

In saute pan swirl EVOO and when warm add shallots and garlic
When soft add Z's and toss - cover if you need to wilt a bit to soften
Toss dill and mint thru and sprinkle with feta
Salt and pepper if needed

Rappini - Broccoli Rabe

You just want to use the tops of the Rabe
The photo shows 3 bunches trimmed and cleaned
It served 10ppl

In saute pan add evoo with at least 8-10 garlic knobs (cloves) sliced thinly
Just as the fragrance is being release add 1-2 green chilis sliced and 3-5 anchovies
Stir and add Rabe - toss thru and cover so the greens steam - lower your temp
Just when wilted - toss all and squeeze some fresh lemon juice
Serve warm

Fennel Salad

1 small bunch rocket (arugula) - clean well and crisp up
1/4 head escarole or chickory or both
Radishes sliced thin
1/2 large bulb fennel sliced thin

Vinaigrette

Small shallot diced fine
Evoo
Vinegar of your choice
1T dijon mustard
Whisk all ingredients together

Toss over salad - serve