Mimi Goodies – Cooking healthy

Jack Scalfani tackles the most famous Julia Child recipe ever. It is the hardest episode he has ever done. Be sure to join the Cooking With Jack Community: cookingwithjack.net Here is the recipe Ingredients 1 6 ounce piece chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stew beef, cut into 2-inch cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full bodied 3 cups beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme 1 bay leaf, crumbled 20 small white onions 3 1/2 tablespoons butter herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound fresh mushrooms, quartered Directions 1 Preheat oven to 450 degrees. 2 Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. 3 Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon. 4 Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. 5 Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour …

Jack gets his football on with a little spicy treat. BE SURE TO SUBSCRIBE TO THIS CHANNEL. Here is the recipe: Ingredients * 15 jalapenos, preferably red, cut in 1/2, seeded and deveined * 1 tablespoon canola oil * 2 pounds mild Italian sausage, casings removed * 1/4 cup minced red onion * 1/4 cup minced red bell pepper * 3 tablespoons minced garlic * 2 table spoons of ricotta cheese * 2 cups mascarpone or cream cheese * 1/4 cup grated Parmesan, plus more for garnish * Salt and pepper * 1/2 cup shredded mozzarella cheese DirectionsPreheat oven to 350 degrees F and set a rack in the middle of the oven. Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium. Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, Ricotta and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese. Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

www.vegetarianoneness.ning.com Pizza Base 16 oz frozen corn 1 c chopped red bell pepper 1 t cumin Pinch Italian seasoning Salt and pepper to taste Pinch cayenne 1/2c brown flax seeds ground ¼ c brown flax seeds 1 T olive oil Form into 4 inch thin crust base. Dehydrate at 105 degrees for 3 hrs. then, invert and dehydrate for 5 more hrs. Spread it with the marinara sauce and your favorite topping For the Marinara Sauce: www.youtube.com

www.vegetarianoneness.ning.com FOR OFFICE LUNCH: To make the Pasta Salad: 1 c cooked pasta Tofu Salad (1/2 block mashed tofu, 1 T soy mayonnaise, pinch mustard, 1 t apple cider vinegar, salt, pepper, pinch black salt (Indian Shop) 1/4 c chopped celery 1/4 c chopped red/orange bell pepper 3 slices vegetarian smoked ham chopped into tiny pieces salt and pepper to taste Combine all ingredients until evenly mixed.

www.vegetarianoneness.ning.com Recipe: Beet FennelCutlets 1 c beets chopped 2 ½ c cabbage chopped 2 c fennel chopped Pinch Italian seasoning 8 T ground flax seeds 1¼ T sesame oil 1 ¼ nama shoyu or braggs liquid aminos 1 T umeboshi plum vinegar or any vinegar 2 T powdered purple yam or kamut grains ½ c pumpkin seeds Salt and pepper to taste Shape into square patties and dehydrate in 118 degrees for 8 hrs.

Jack Scalfani makes classic chicken noodle soup. Be sure to subscribe. it’s free. Here is the recipe that Jack did: * 16 cups canned low-salt chicken broth * 1 3 1/2-pound chicken, cut into 8 pieces * 1/2 cup chopped onion * 2 carrots, peeled, thinly sliced * 2 celery stalks, sliced * 16 ounces dried wide egg noodles * 1/2 cup finely chopped fresh parsley Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.) Cook your noodles separately (very important), about 5 minutes. Season soup to taste with salt and pepper.

Jack Scalfani brings you another great Lazy Man’s recipe. Check out this delicious easy pot roast. Be sure to subscribe to this channel on the subscription button above. IT’S FREE TO SUBSCRIBE. here is what you need for the Pot Roast Ingredients: 3-5lbs of beef olive oil coarse salt cracked black pepper package of mushrooms one large onion wet garlic or garlic seasoning 1.5 packages of beef stock or beef broth. I prefer stock. More flavor Directions: season room temperature meat with salt and pepper. Brown in olive oil. remove meat. Saute onions and mushrooms in pot with meat juice and remaining oil. season with garlic. place meat back in pot with onions and mushrooms. Add stock. Cover and bake at 350 degrees F for 2.5 hours. let meat cool for 15-25 minutes when pulled out of oven. Enjoy.

For more recipes : www.easy2cook.tv Mujaddara Middle Eastern Rice with Lentil Ingredients: 4 cups of prepared white rice 1 cup brown lentil soaked in water over night 1cups chopped onion 3 chopped gloves of garlic 1 tbs cumin 2 tbs olive oil 3 cups of chicken stock 1 tbs salt 1/2 tbs white pepper Preparation: 1.Prepare 2 cups of plain cooked white Rice. 2.Soak the Lentil in water over night. 3.Add 2 tbs of olive oil to a large pot on medium heat fire, and add the onions. 4.Cook for about 5 minutes until the onions get yellow and caramelized. 5.Add the Garlic and keep stirring. 6.Add the lentils. 7.Add 3 cups of chicken stock. 8.Bring to a boil, lower the fire and let simmer for 1 hour. 9.Add the salt and pepper, and the cumin. 10.Whisk for another 10 min. 11.Take of the fire and combine with the Rice. 12.Garnish with fresh parsley leaves. For more recipes and cooking tips : www.easy2cook.tv Mujaddara Majadra Lentil Rice Dall recipe Easy2cook Cooking recipes Video recipes world cuisine Food Easy recipe Cooking show Kitchen Chefs Mediterranean cuisine Middle eastern food Moroccan food Vegetarian Cooking tip Israeli food

Traditional aioli:

Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.

Ingredients (5 or 6 servings for fish, olives, etc.):

¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste

Preparation:

Mix all of the ingredients in a bowl and add salt and pepper to taste.

Garlic, mayonnaise, lemon juice and orange peel

It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.

Bon appétit!

Ingredients mixed together.

Cooking has always been part of people’s lives. The craving for a magnificent meal has made moms stay in the kitchen for the most part of their lives. Every detail in the preparation must be well-calculated so as to perfect the dish that will be served during dinner time. However, this whole scenario is very tiring and time-consuming.

This is why we have prepared these quick cooking recipes to aid those who do not have the luxury of the time to cook. For sure, you and the entire family can enjoy these 30-minute delights.

Whole-Wheat Linguine Mixed with Ricotta and Green Beans

Directions:

Cook the pasta in boiling water. Make sure to add a pinch of salt and a teaspoon of oil to the water to prevent the strands from sticking with each other. When already firm to the bite, add the ricotta cheese, tossing gently the pasta. Set aside.

Saute garlic and the green beans on olive oil. Sprinkle with salt and pepper to taste. In medium-heat, add 1 cup of the pasta broth. Afterwards, put the pasta, tossing gently. When the beans are cooked, add tomatoes. Cook until all the flavors are fully incorporated by the pasta. This may be served with a garnish of lemon slice on top.

Shrimp Scampi

Directions:

Put some salt and pepper on the shrimp. Prepare a pan and put some olive oil in it, making sure it is heat enough. Add the shrimp and sauté until it becomes pink. Remove the shrimp from the pan. Add onions on the same pan and sauté for 3 minutes or until they soften. Add garlic afterwards. Add white wine and some lemon juice. Mix well. Add the shrimps back and let them absorb the mixture. Add some seasoning depending on preference. This is good eaten with rice and some wine.