The following recipes come highly suggested for festive feasting with no guilty after taste:
Festive Veggie Saute
4 cups of blanched green beans (french cut or whole)
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large purple onion
2 cups of string-cut carrots
Extra virgin olive oil
Seasoned to taste
Preparation: If the green beans are fresh, they will take more time to cook and require a separate pan (or separate cooking times) to keep everything crispy and not overcooked. Cover bottom of large saute pan with extra virgin olive oil. Add green beans when oil is hot. Add parsley or fresh herbs of choice. Saute over medium heat until beans are "just" cooked and still crispy.
Cut peppers and onion in long strips, not rings. This will keep the vibrant colors from segregating themselves. Saute peppers, onion and carrot strings in olive oil until they are "just" cooked and still colorful and crispy.
Mixed all vegetables and stir well and add salt, pepper or seasoning of choice.
Place hot Festive Saute in clear glass bowl so the colors can be the highlight of your holiday table.
Garlic and Rosemary Roasted Chicken
One 2 1/2 pound fryer, halved
Parsley, minced – ½ Tbl
Chef blend – 2 Tbl
Garlic, minced – 18 cloves
Rosemary, chopped, fresh – 0.5 oz
Mise en place:
Preheat oven to 275 F.
Chop fine fresh Rosemary.
Cut fryer in half French and de-bone separate breast and thigh.
Sprinkle with salt, ground pepper, garlic, and rosemary.
Bake breast and thigh separately until almost done.
Remove from oven and let cool ( 15 min. ) place in cooler.
Mince parsley and garlic.
Top with chefs blend and light rosemary.
Place chicken in pan and bake at 400 F for 15 min. 165 F.
Place chicken on plate and cover with sauce.
Place fried rosemary in bowl.
Garnish with chopped parsley and Rosemary.
Caesar Salad Dressing
Anchovy fillets (optional) – 5 ea
Garlic, crushed – 1 tsp
Egg, beaten – 1 ea
Lemon juice – 1 ½ oz
Extra virgin olive oil – ½ cup
Salt to taste
Black pepper, freshly ground – to taste
1. In large bowl, mash anchovies and garlic together to form paste.
2. Beat in egg and lemon juice until smooth.
3. Beating constantly with wire whip, slowly add oil.
4. Season to taste with salt and pepper.
5. Place in cooler until needed.
Fructose Sugar – 1 cup
Root Beer (diet) – ½ cup
Balsamic vinegar – ½ cup
Salad oil – 2 cups
Orange juice – 1 cup
Sugar free maple syrup – 1cup
Mise en place:
Medium mixing bowl
Combine fructose sugar, root beer vinegar and S.F. maple syrup in sauce pan.
Cook until all the ingredients are mixed well, but before crystals form.
Let cool to room temperature.
Mix in orange juice and oil slowly whisk until temporarily emulsified.
Label and refrigerate.
Drizzle on salad accordingly.
Boston Pork Cup
1/2 cup sweetened shredded dry coconut
1 tablespoon light olive oil
1/2 cup chopped red onions
1/4 cup chopped fresh ginger (grated)
3 tablespoons chopped garlic
1 pound pulled lean pork
1/3 cup lime juice
1/4 cup chopped fresh mint leaves
1/2 cup chopped pecans
3 to 4 tablespoons minced fresh peppers
2 small heads (about 1-1/2 pounds each) butter lettuce, rinsed and crisped
Add 2 Tablespoons of fresh herbs for a great change
To taste salt free seasoning of your choice
In a 10- to 12-inch frying pan, stir coconut over medium-low heat until golden and crisp, 5 to 10 minutes. Remove from pan and set aside. Add oil to pan and place over medium heat. Add shallots, ginger, and garlic; stir often until shallots are soft, about 5 minutes. Add pork; stir until meat is crumbly and no longer pink, about 5 minutes. Spoon off and discard fat. Add lime juice, chopped mint, peanuts, coconut, chiles, and fish sauce to taste; mix to blend.
Pour into a dish and garnish with mint sprigs. Accompany with lettuce leaves. To eat, spoon warm meat mixture onto a leaf, then roll to enclose.
Yield: 8 to 10 appetizer or 4 or 5 entree servings.
Per Serving: 224 calories, 11 grams protein, 7.7 grams carbohydrates, 17 grams fat, 31 milligrams cholesterol, 32 milligrams sodium