Food Quotes


"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)




Friday, February 27, 2009

Avocado and Orange Salad

3/4 cup high-oleic, cold-pressed safflower oil
1/4 cup red wine vinegar
3 tablespoon Dijon mustard
2 tablespoon raw honey
2 medium avocados, peeled and sliced
2 medium oranges, peeled and sliced
1 small red onion, thinly sliced
Bibb or Boston lettuce
Directions: Combine oil, vinegar, mustard, and honey. Set aside. Arrange avocado, orange, and onion slices on bed of lettuce. Spoon dressing over salad. Serves six.
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Sunday, February 22, 2009

Menu Plan Monday


Here is my menu for this week:
Sunday: Leftovers from Last Week

Monday: Baked Potato Soup, Spinach Salad, Fresh Orange Segments, Crusty Sprouted Bread

Tuesday: Asian Beef with Oriental Noodles, Sesame Chard

Wednesday: Irish Reuben Panini, Fruit Salad, Sliced Avocados with Lemon

Thursday: Thai Chicken Curry, Stir Fried Cabbage, Avocado and Orange Salad

Friday: Pasta with Broccolini and Sausage, Marinated Roasted Pepper and Olive Salad

Saturday: Scrumptious Macaroni and Cheese with Ham, Buttered Broccoli, Carrot Ginger Slaw
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Baked Potato Soup

6 slices bacon
1 cup chopped onion
2/3 cup unbleached all-purpose flour
6 cups chicken bone stock (get recipe here)
4 cups diced baked potato
2 cups whole cream-top milk
1/4 cup chopped fresh parsley
2 teaspoons dried basil, crushed
2 teaspoons real salt
1 teaspoon minced fresh garlic
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup slice green onion

Optional Garnishings:
Bottled hot pepper sauce
Crispy-cooked bacon
Shredded cheddar cheese
Sour cream
Italian parsley
Directions: In a 4 to 6 quart Dutch oven or soup pot, cook bacon over medium-high heat till done. Remove bacon and saute onion in bacon drippings. Remove onion. Using a wire whisk, stir flour into bacon drippings. Cook for 2 to 3 minutes, whisking constantly. Gradually add chicken stock, whisking to prevent lumps. Cook and whisk until mixture thickens. Add potato, milk, parsley, basil, salt, garlic and black pepper to Dutch oven. Simmer for 5 minutes, stirring often. Add the 1 cup cheese and the green onion to Dutch oven, stirring until cheese melts and soup is heated through. Season to taste with hot pepper sauce. Top with optional garnishes.
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Friday, February 20, 2009

Roasted Asparagus

This recipe is from The Roasted Vegetable by Andrea Chesman.
1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed
2 tablespoons extra virgin cold pressed olive oil
Real salt and freshly ground pepper to

Directions:
Preheat the oven to 450 degrees. Lightly oil a large shallow roasting pan of half sheet pan. Arrange the asparagus in a single, uncrowded layer in the pan. Drizzle the oil over the asparagus and roll to coat evenly. Roast for about 15 minutes, until the asparagus is lightly browned, shaking the pan occasionally for even cooking. Transfer the asparagus to a serving platter and sprinkle with salt and pepper to taste. Serve immediately. Makes 4 servings.
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Marinated Roasted Pepper and Olive Salad

This recipe comes from The Roasted Vegetable cookbook. So far, all the recipes I've tried from this book are wonderful. See what you think.

A note for the recipe reads, "This is a terrific salad with any number of serving possibilities. You can make it a meal with the addition of crusty French bread and sliced tomatoes. Or you can serve it as a topping for warm pasta or as a dressing for a cold pasta salad. It also makes a fine addition to an antipasto platter...[or use for] a sandwich filling for pita pockets."

2 medium-size each green, red and yellow bell peppers
8 ounces fresh mozzarella cheese, cubed
1/2 cup pitted brine-cured black olives, such as Kalamata
2 tablespoons extra virgin cold pressed olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped fresh basil leaves
Real salt and freshly ground pepper to taste

Directions: Wash and dry peppers. Place peppers under broiler to char skin. Check after 5 minutes and turn if skin has begun to blister and turn black. Keep under broiler until entire pepper is charred and blistered, turning as necessary. Remove from oven and place in a saucepan covered with a lid. Let set for about 10-15 minutes to loosen skins and cool. Meanwhile, place mozzarella, olives, oil, vinegar and basil in a bowl. To prepare peppers, slit and let drain briefly into a large bowl to catch any juices. Do not discard juices. Remove charred skin from peppers. Open each pepper, remove seeds, membrane and stem. Lay peppers flat and cut into thin strips. Add to the remaining ingredients along with the pepper juices. Let stand for 30 minutes to allow the flavors to blend. Serve at room temperature. Makes 6 servings.
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Sunday, February 15, 2009

Menu Plan Monday

Here's the menu for this week. Remember that you can find more menus by clicking on the logo on the left.

Sunday: Pasta with Broccolini and Sausage, Marinated Roasted Pepper and Olive Salad

Monday: Taco Salad, Aunt Helen's Heavenly Fruit Salad

Tuesday: Beef Chuck Stew with Mushrooms, Romaine and Apple Salad, Hot Buttered Sprouted Bread

Wednesday: Antipasto Pitas, Raw Sauerkraut, Fruit

Thursday: Country-Style Spareribs, Fried Rice, Buttered Green Beans, Fresh Pineapple Slices

Friday: Pasta with Alfredo Sauce, Roasted Asparagus, Sliced Tomatoes with Feta

Saturday: Leftovers from the Week

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Aunt Helen's Heavenly Fruit Salad

Dressing
3 eggs, beaten
1/2 cup pure organic maple syrup
1 tablespoon (or more to taste) stevia extract
2 tablespoons unbleached all-purpose flour
1 (20-ounce) can crushed pineapple in its own juice, drained (reserve liquid)
1/2 cup pineapple juice, (reserved from canned pineapple)
1/2 cup heavy whipping cream

Directions: Day before (or at least 6 hours before): Combine eggs, maple syrup, stevia, flour and pineapple juice, stirring vigorously with wire whip to prevent flour from lumping. Heat pineapple in a double boiler or in a small pan inside of a larger pan with water (in the larger pan). Do not boil pineapple. Add egg mixture. Cook over low flame, stirring constantly, until thickened. Chill in refrigerator. Meanwhile, whip the cream. Fold into chilled pineapple mixture. Transfer to covered refrigerator container. Store in refrigerator till chilled.

Salad
4 large apples, such as Fuji or Red Delicious, cut into bite-size chunks
4 bananas, sliced

Directions: Combine apples and bananas after dressing has chilled. Add dressing to fruit salad. Refrigerate until ready to serve. Makes 8-10 servings.

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Friday, February 13, 2009

Beef Stew with Mushrooms
















3 pounds boneless beef chuck roast, cut into 2-inch chunks
Salt and pepper to taste
1/3 cup flour
4 tablespoons extra-virgin, cold-pressed olive oil
4 cups traditional beef bone stock, divided
1 tablespoon butter
1/2 pound carrots, peeled and sliced 1/2-inch thick
2 onions, finely chopped
3 large cloves garlic, finely minced
1 tablespoon tomato paste
4 medium potatoes, peeled and cubed
2 bay leaves
1 tablespoon fresh thyme leaves, chopped, or 1 tsp. dried
1/2 teaspoon ground cloves
1 pound small boiling onions, peeled
1/2 pound sliced mushrooms

Directions: Season beef cubes with salt and pepper to taste; dredge in flour. Heat oil in a 6- to 8-quart heavy pot over medium-high heat. Brown beef on all sides, in batches, and transfer to a bowl; set aside. Pour off any remaining oil from pot; add 1/2 cup beef stock to pan. Deglaze pan by boiling broth over high heat for 1 minute, scraping bits off the bottom of the pan. Pour broth over meat. Heat butter in same pot over medium-high heat. Add carrots, onion and garlic; sauté, stirring frequently, for about 5 minutes or until onions are golden. Add tomato paste and cook, stirring constantly, for 1 minute. Add remaining beef stock, reserved meat with juices, potatoes, bay leaves, thyme and cloves. Simmer gently for 3 hours. Add boiling onions and mushrooms and cook for 1 hour; season to taste with salt and pepper. Makes 8 servings.
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Pork Tenderloin with Apricot Chutney

Chutney:
1 cup apricot fruit spread (fruit and fruit juice only - no added sugar)
½ cup golden raisins (organic is best)
¼ cup chopped pecans
2 tablespoons apple cider vinegar
2 teaspoons grated ginger
1 teaspoon minced onion

Pork Tenderloin:
1 tablespoon crushed fresh thyme leaves
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pork tenderloin (about 2 pounds)

Directions: For apricot chutney, process all ingredients in a food processor until finely chopped. Transfer ingredients to a medium saucepan over low heat. Stirring frequently, cook 7 to 9 minutes or until mixture is heated through. Remove from heat. Cover and allow flavors to blend.

Preheat oven to 400 degrees. For pork tenderloin, combine thyme, garlic, ginger, salt and pepper in a small bowl. Rub mixture over pork; place in a roasting pan. Insert meat thermometer into thickest portion of tenderloin. Spooning about 1/3 cup chutney over pork after 30 minutes, bake 40-50 minutes or until meat thermometer registers 160 degrees. Transfer tenderloin to a serving platter and allow to stand 10 minutes before slicing Garnish with thyme sprigs. Serve with remaining apricot chutney. Makes about 4 servings.

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Wednesday, February 11, 2009

Pasta with Broccolini and Sausage

3 medium cloves garlic, quartered
3 tablespoons extra-virgin, cold-pressed olive oil
real sea salt

1 pound rigatoni, penne or ziti (brown rice pasta is good)
1 tablespoon extra-virgin, cold-pressed olive oil
1 pound sweet Italian sausage, casings removed and cut into 1-inch pieces
4 cloves garlic, thinly sliced
2 cups traditional bone stock (chicken) (get recipe here)
1/4 teaspoon red pepper flakes
1 bunch broccolini or broccoli, trimmed and cut into 1-inch pieces
2 tablespoons butter
1/2 cup julienned sun-dried tomatoes in olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper

Directions:
Heat oven to 350 degrees. Place 3 cloves garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up the edges to form sides. Drizzle with 3 tablespoons olive oil and sprinkle with salt. Fold foil and parchment over garlic to enclose. Place on a small baking sheet. Bake in preheated oven until soft and golden brown, about 20 minutes. Remove from oven and set aside to cool. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente; drain. Toss cooked pasta with roasted garlic and return to pot to keep warm. Heat the 1 tablespoon olive oil in a large saucepan over medium heat. Add the sausage and cook, until no trace of pink remains, about 7 minutes. Add the slice garlic and cook for one minute. Add the stock and red pepper flakes and bring to a boil. Add the broccolini , cover and cook until tender, about 3 minutes. Stir in the butter, sun-dried tomatoes and Parmesan cheese and cook, uncovered, until the sauce thickens slightly, about 2 minutes. Add pasta, salt and pepper. Stir to combine and let set for a few minutes to absorb some of the flavorful liquid. Makes 6 servings.
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Sunday, February 8, 2009

Menu Plan Monday

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Here is my menu for the week. There were several meals that I did not get made up last week because we had the opportunity to fellowship and eat with another family in our church on one day. Another evening we had a sandwich out because of errands that kept us running longer that we had anticipated. So I carried over a few of last week's meals to this week.

You can find many more menu plans by clicking on the Menu Plan Monday graphic above.

Sunday: Crustless Vegetable Quiche, Greek Salad (as follows: romaine hearts with sun-dried tomatoes in olive oil [drained], shredded mozzarella cheese, sliced red onion, Greek Kalamata olives, sprinkle of dried basil, real salt and freshly ground pepper with balsamic vinegar and expeller-expressed, extra-virgin olive oil), Fruit

Monday: Chicken Divan Soup, Red Butter Lettuce Vegetable Salad with Thousand Island Dressing, Brown Rice Pudding (for dessert)

Tuesday: Buffalo Chicken Wraps, Carrot and Pineapple Coleslaw, Hot Buttered Broccoli with Parmesan Cheese

Wednesday: Pull-Apart Roast Beef, Mashed Potatoes and Gravy, Buttered Red Beets, Beet and Chard Greens

Thursday: Eggplant and Peppers with Brown Rice, Beet, Walnut and Blue Cheese Salad

Friday: Leftovers

Saturday: Pork Tenderloin with Apricot Chutney, Asparagus with Cheese Sauce, Buttered Golden Beets, Twice Baked Potatoes (This is what I've planned for Robert's and my 32nd Valentine's Day evening together.)

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Thursday, February 5, 2009

Chicken Divan Soup

1/2 cup real butter
1/2 cup unbleached, all-purpose flour
4 cups traditional chicken bone stock (get recipe here)
1 cup heavy whipping cream
6 tablespoons cooking sherry
1 tablespoon brewed soy sauce
1 teaspoon sea salt or Redmond's Real salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1 bunch broccoli, cut into 1-inch pieces
2 cups cooked chicken
Directions: Melt butter in a heavy 3-quart saucepan; blend in flour. Add chicken stock. Bring to a simmer an cook, stirring constantly until thickened. Stir in cream, sherry, salt, pepper, Parmesan cheese, broccoli and chicken. Return to a simmer. Simmer uncovered until broccoli is tender. Ladle into bowls and top with extra Parmesan cheese.

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Wednesday, February 4, 2009

Buffalo Chicken Wraps

2 tablespoons hot pepper sauce
3 tablespoons white wine vinegar
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin, cold-pressed olive oil
1 pound chicken tenders
2 tablespoons mayonnaise
2 tablespoons plain whole milk yogurt
freshly ground pepper, to taste
1/4 cup crumbled blue cheese
4 (8-inch) whole wheat (sprouted) tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss well to coat. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese. To assemble wraps Lay a tortilla in a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas. Makes 4 servings.
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Tuesday, February 3, 2009

Menu Plan Monday



Here's my menu for the week. It's a day late, but, hopefully, will be a resource in the weeks to come also. You may have also noted that Tidy Tip Tuesday is absent. I will attempt that for tomorrow. Also, go to Franziska's Pantry for recipes for this week's menu.





Sunday: Pablano Steak Chili, Mixed Green Salad with Thousand Island Dressing, Corn Bread, Sliced Pineapple

Monday: Spinach and Mushroom Quiche, Greek Salad with Balsamic Vinegar and Olive Oil Dressing, Fruit

Tuesday: Asian Lettuce Wraps, Fried Rice, Sesame Chopped Salad

Wednesday: Coconut Brown Rice with Chicken, Ginger and Scallions, Jicama and Cilantro Salad

Thursday: The Best Pasta and Meatballs Ever, Romaine Antipasto Salad, Maple Glazed Carrots

Friday: Pull-Apart Roast Beef, Smashed Red Potatoes with Gravy, Red Beets with Butter, Steamed Beet and Chard Greens with Butter
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Brown Rice Pudding

2 cups Soft and Savory Brown Rice (get recipe here)
3 eggs
1 1/2 cups heavy cream (not ultra-pasteurized)
1/3 cup maple syrup
1 teaspoon vanilla extract
pinch real sea salt
1/2 teaspoon cinnamon
2 cups raisins, preferably organic
3/4 cup crispy pecans (get recipe here), chopped

Beat eggs with cream, maple syrup, vanilla, salt and cinnamon. Stir rice, pecans and raisins. Pour into a buttered casserole or souffle dish. Bake for about 50 minutes at 325 degrees. Makes 8-10 servings.
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Monday, February 2, 2009

Carrot and Pineapple Coleslaw

2 cups shredded cabbage
1 (15 1/2-ounce)can pineapple chunks, drained
1 cup shredded carrot
1/3 cup crispy nuts (get recipe here)
2/3 cup mayonnaise (made with expeller-expressed extra-virgin olive oil)
2/3 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon pure organic maple syrup
1 teaspoon grated onion
1/4 teaspoon real sea salt or Redmond Real salt
Directions: Combine cabbage, pineapple chunks, carrot and nuts in a large bowl and toss gently.
Combine mayonnaise, and remaining ingredients, stirring until smooth. Pour dressing mixture over cabbage mixture and toss gently. Cover and chill thoroughly. Makes 6 servings.

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Sunday, February 1, 2009

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon (without nitrates or nitrites)
1 cup real sour cream (not low-fat or no-fat)
1/2 cup whole milk (not homogenized or ultra-pasteurized)
4 tablespoons real butter
1/2 teaspoon real sea salt or Redmond Real salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions: Preheat oven to 350 degrees F. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
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© Franziska's Pantry

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Please include the following statement on any distributed copy written by Sharon Kaufman: By Sharon Kaufman. © Franziska's Pantry. Website: franziskaspantry.blogspot.com

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