Black-eyed Beans with Lamb

Lamb with Beans

Ingredients:

• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 1/2 pound lamb rib-lets
• 2 cans diced tomatoes
• 4 cups chicken broth
• 1 cup white wine
• 1/2 cup chopped parsley
• 1/2 lemon, sliced and seeded
• 2 teaspoons salt
• 1 teaspoon thyme
• 1 bayleaf
• 1 teaspoon minced garlic
• 2 cups black-eyed peas

Method:

1. Heat oil in large Dutch oven; dust rlblets with flour and brown on all sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices, black-eyed and seasonings.

3. Cover and simmer 1 hours.

4 Serve on top of Saffron or white rice

Breakfast Lunch White Beens Soup

White Beans and Ham

Ingredients:

• 2 cups diced cooked ham
• 1 cup chopped green bell pepper
• 2 tablespoons tomato paste
• 1 cup chopped onions
• 2 cups cooked white beans
• 1 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 black pepper

Method:

1. Combine all ingredients in a large, heavy skillet; bring to a boil.

2. Cover and simmer 15 minutes. 3. Serve hot on top of cooked rice or Quinoa... Enjoy

House Salad Cabbage and Scallion

Cabbage Salad

Ingredients:

2 cups chopped romain lettuce

1 cup shredded white cabbage

3 carrots, shredded

2 ribs celery, diced

1 cup diced doced red pepper

1/2 cup minced radish

2 tomatoes, cut in quarters

Scallion Vinaigrette

Method:

1. Put all ingredients except tomatoes, radishes and dressing in salad bowl.

2. Add about 4 tablespoons dressing over salad; toss (add more dressing to taste).

3. Garnish with tomatoes

Scallion Fresh Salad Dressing

Scallion Vinaigrette

Ingredients:

• 1 egg yolk
• 1 cup chopped green onions
• 3 table spoons wine vinegar
• 1 tablespoon dijon mustard
• 1/4 teaspoon chopped garlic clove
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon Worcestershire Sauce
• 1 cup olive oil

Method:

1. Combine all ingredients in blender and process short to keep some texture... Enjoy

Mediterranean Classic Chicken with Leek

Classic Chicken with leek

Ingredients:

• 1 1/4 pounds boneless chicken breasts or thighs
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 2 onions, finely chopped
• 1 green bell pepper, finely chopped
• 5 cups chicken broth
• 8 tomatoes, chopped
• 1/2 pound chopped leeks
• 1 1/2 cup uncooked rice
• 2 ribs celery, chopped
• 1 teaspoon salt
• l/2 teaspoon pepper
• 1/4 teaspoon thyme
• 1 bay leaf

Method:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour bums, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, leeks, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer

Scallop Salad with Fresh Vegetable

Scallop Salad

Ingredients:

• 1 pound bay scallops
• 1/2 cup freshly squeezed lime Juice
• 2 tablespoons sliced scallions
• 1 tablespoon chopped fresh Cilantro leaves
• 1 tablespoon olive oil
• 1 small clove garlic, cut in half
• 1/4 teaspoon Tabasco sauce
• 1 small head cabbage
• 1 medium red bell pepper, cut into strips
• 1 medium, tomato cut into wedges
• 1 small cucumber sliced
• 1 small cucumber liced
• 1/4 teaspoon salt

Method:

1. In medium bowl, combine uncooked scallops, lime juice, scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on cabbage, garnishing with fresh coriander if desired.

Seafood Salad for all Occasions

Seafood Potato Salad

Ingredients:

• 8 ounces frozen cooked shrimp. thawed and deveined
• 1 can (6 to 7 ounces) tuna, drained
• 3 cups cooked potato, cooled and cut into small cubes
• 1/2 cup minced onions
• 1/2 cup minced sweet pickles
• 1 cups minced celery
• 1/4 cup diced sweet red pepper
• 3 hard-cooked eggs, chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise

Method:

1. Combine all ingredients except greens; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.