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Delicious recipes I have created

Beef Agglassato

 

Beef-Agglassato-webBeef Agglassato is another Sicilian dish and its said that it originated in Palermo. It uses the eye of the rump (round). The rump eye is a cut taken from the tip of the rump. It resembles the fillet but is a lot tougher than the fillet (loin).

This recipe is a great use of the rump eye. The Sicilian word “agglassato” means “glazed” and this dish is finished with an onion and wine glaze.

Ingredients

2 big onions, roughly chopped

750 gm (1.7 lb) beef eye rump (round)

2 bay leaves

1 tbsp fresh rosemary leaves, whole

2 garlic cloves, halved

6 cherry tomatoes

1 tsp each salt and fresh ground black pepper

Water

80 ml – ⅓ cup white wine

3 tbsp extra virgin olive oil

Method

Cut 4 slits, about 10-12mm (1/2 inch) deep evenly along the meat and fill them with the halved garlic cloves and half of the rosemary.

Pre-heat oven to 175C (350F).

Tie the meat with some kitchen string evenly in 4-5 places. This step is not essential, but it keeps the meat in shape while cooking and makes for a better final presentation. Season with salt and pepper by rubbing all over the beef and then set aside to rest for 10-15 minutes.

In a cast iron casserole pot heat the oil and when hot place the meat and seal all sides and ends. Remove from the heat and add the onions, bay leaves, rosemary, tomatoes, olive oil. Add enough water till its up to ¾ of the meat from the top.

Now cover the pot and place in the oven and cook for about 1 hour or until the meat is cooked through. Remove from the oven and place the meat on a warmed serving plate and cover with foil (tenting) and rest for 5-8 minutes.

If the water has not completely evaporated after this time place the pot on the stove on a medium heat and simmer until the sauce has reduced and is slightly think.

Add the meat back to the dish and add the white wine and simmer 3 minutes turning the meat to baste it. Remove from the heat and place the meat on a cutting board.

Slice it into thin, 0.5 cm (0.2 inch) slices.

Serve warm with the onion sauce on the top and balsamic fried mushrooms and rustic potato or sweet potato fries.

Four Ways to Pickled Green Tomatoes

Guess what everybody’s getting for Christmas this year?

Green cherry tomato

Four Ways to Pickled Green Tomatoes
Makes 1 quart

For every quart jar, you will need approximately 1 1/2 pounds of green cherry tomatoes.

Brine
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Basic Pickling Spice
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice

Dilly Garlicky Pickling Spice
2 teaspoons dill seeds
1 teaspoon black peppercorns
1 bay leaf
4 garlic cloves, peeled

Hot ‘n Spicy Pickling Spice
1 teaspoon black peppercorns
1 teaspoon Szechuan peppercorns *
1 teaspoon brown mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon red pepper flakes

Curried Pickling Spice **
1 teaspoon curry powder
1/4 cup packed brown sugar
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger root, sliced into thin coins

Wash, dry, and slice cherry tomatoes in half.

Wash and dry your green tomatoes

Slice that mountain of green tomatoes

In a saucepan, bring all the brine ingredients to a gentle boil.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Funnel in the tomato halves and pack the jar tightly.

Add pickling spices to jars

Funnel in tomatoes and pack jars tightly

Pack jars tightly

Pour the hot brine over the tomatoes, covering them completely and leaving 1/2-inch headspace. Stick a chopstick into the jar and move it around to release any trapped air bubbles (a process called “bubbling”).

Bubble the jars with a chopstick to release trapped air bubbles

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjust time for altitude as needed).

Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about three weeks. Add to sandwiches, hot dogs, burgers, steaks, potatoes, or anywhere you would normally use relish. For a unique kick, you can even top off a Bloody Mary or dirty martini with a pickled green tomato garnish!

* Szechuan peppercorns can be found at well-stocked Chinese or Vietnamese supermarkets in the spice aisle.

** When making curried and pickled green tomatoes, bring the brine ingredients, curry powder, and brown sugar to a boil. Stir until the spices dissolve completely. Fill a hot, clean quart jar with cumin seeds, whole allspice, and ginger coins; pack jar with tomatoes; then pour the hot brine mixture over the tomatoes.

Apple ‘n Oatmeal…

Want breakfast tomorrow without lifting a finger?</p>
<p>Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.<br />
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.<br />
Do NOT stir.<br />
Cook overnight for 8 - 9 hours on low.<br />
PLEASE SHARE<br />
To SAVE this recipe, be sure to click SHARE so it will store on your personal page!<br />
www.imfinallyskinny.com
Want breakfast tomorrow without lifting a finger?Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 – 9 hours on low.
PLEASE SHARE

Raw Honey Garlic Lemon Shots: A Simple Recipe To Supercharge Your Immune System

September 5, 2013 at 10:29 pm

by Natasha Longo – Prevent Disease

One criticism often received by recipes involving cooked onions, garlic and other alliums is that the heating process destroys much of the allicin that leads to its protective effects. While this is partially true, knowing how to optimize garlic before eating it raw or cooked will maximize garlic enzymes and give them the best chance to survive meal preparation. I’ll share a very simple recipe to use regularly during the cold and flu season that will supercharge your immune system.

With their unique combination of flavonoids and sulfur-containing nutrients, allium vegetables–such as garlic–belong in your diet on a regular basis. There’s research evidence for including at least one serving of an allium vegetable–such as garlic–in your meal plan every day. If you’re choosing garlic as your allium family vegetable, try to include at least 1/2 clove in your individual food portion. If you’re preparing a recipe, you should use at least 1-2 cloves.

Washington State University showed that garlic is 100 times more effective than antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness. Its anti-viral potency is perhaps even more effective.

Allicin, one of garlic’s most highly valued sulfur compounds–stays intact for only 2-16 hours at room temperature when it is present in purified (extracted) form. But when it’s still inside of crushed garlic, allicin will stay viable for 2-1/2 days.

If you give your chopped/crushed garlic time to sit before changing its temperature (through cooking) or its pH (through the addition of acidic food like lemon juice), it will give the alliinase enzymes in garlic an opportunity to work on behalf of your health. For example, in the absence of chopping or crushing, research has shown that just 60 seconds of immediate microwaving will cause garlic to lose some of its cancer-protective properties.

Before cooking or adding chopped garlic to lemon juice, let it sit for at least 10-15 minutes to maximize its potency. The following recipe has minimal preparation time and maximum benefits to your health, especially during cold and flu season. I call them shots because they’re a cocktail of beneficial immune boosting constituents inside a lemon half that you can eat in just a few bites. My recommendation is to have one or two of these per day during peak flu activity when viral transmission is at its highest (usually Jan-Mar).

Raw Honey Garlic Lemon Shots

1 lemon (preferably organic)
1-2 cloves of garlic (depends on size of cloves)
1/8 teaspoon of cayenne pepper
1 tablespoon of honey (preferably Manuka but at least Raw)

Step 1 – Cut a lemon in halves

lemon1

Step 2 – Squeeze all the lemon juice out of one half and place in a small bowl. Keep the half you extracted the juice from for Step 6 (store the other half for later use).

lemon2

Step 3 – Chop the garlic and it let it sit for at least 10 minutes. Then add it to the lemon juice with the cayenne pepper.

lemon3

Step 4 – Add the honey to the mix and stir all ingredients well.

lemon4

Step 5 – Pour the entire mixture back into the lemon half (which you extracted the juice from in Step 2)

lemon5

Consume the finished product in its entirety including all the lemon pulp. Hold it in your hand and cup it as if you’re holding a fruit. Repeat recipe in 4 hours with the other lemon half.

Viruses hate this information, so spread the word.

What a great way to get more water in our systems!

Fruit in your Ice Cube Tray.

What a great way to get more water in our systems!

Water is your body’s source of life. Being hydrated not only improves your health and naturally flushes toxins out of your body, but water also keeps your skin plump and elastic. Fruit infused water is especially beneficial because it makes the act of drinking water more enjoyable, both for the taste buds and the eyes. As an added bonus, infused water has the sweet fruit flavors of fruit juice but without the extra calories or sugar.

Almond milk

Natural Cures Not Medicine on Facebook: www.facebook.com/naturalcuresnotmedicine

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Almond milk is easy, and requires only 3 ingredients (and only 2 if you want just plain almond milk!)

Ingredients:
– 1 cup fresh (un-roasted, raw) almonds
– water for soaking almonds
– 3 cups water
– 1/2 tsp. fresh vanilla bean (optional – this will make it have a hint of vanilla flavoring)
– 2 dates, (optional – this will make your almond milk taste slightly sweet, which most conventional almond milks taste like)

Directions:
1. Soak almonds overnight for at least 6 hours
2. Drain water from almonds and discard
3. Stick almonds, 3 cups water, vanilla, and dates into high speed blender (recommend to use the vitamix or blendtec), and blend until smooth
4. Strain blended almond milk using a cheesecloth, nut milk bag, or other strainer
5. Fresh almond milk will keep for 4-5 days in the fridge
Read more at http://www.naturalcuresnotmedicine.com/2013/08/homemade-almond-milk-recipe.html#FG4WBWoAtKsI6uHZ.99

Blueberry Lemon Donuts from: Damn Delicious.net

 

Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes

Yields 3-4 servings

INGREDIENTS:

  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup blueberries
  • Zest of lemon
  • 2 tablespoons sugar
  • 1 large egg, beaten

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place puff pastry sheet on a surface that has been sprinkled with flour. Using a 2-inch round cutter, cut out 12 circles.

Place 6 puff pastry circles onto the prepared baking sheet. Top with blueberries, lemon zest and sugar and then top with another puff pastry circle, using a fork to seal the edges. Repeat with remaining puff pastry circles to make 6 donuts.

Brush the tops with the egg wash and cut two small slits on each donut using a sharp knife. Place into oven and bake until golden brown, about 10 minutes.

Serve immediately.

MARINATED PORK TENDERLOIN

 

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 Tbsp Worcestershire sauce
1-2 Tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 Tbsp of the reserved pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Get the EGG shell off easily!!!

Ice for drinks or Pitchers…

Photo: Add flavor to your water or iced tea with lemon ice cubes frozen in a muffin tin!</p><br /><br /><br />
<p>PIN IT: http://pinterest.com/pin/253820128969079492/