SUGAR SNAP PEAS WITH LEMON & BASIL

SUGAR SNAP PEAS WITH LEMON & BASIL








2 teaspoons olive oil

1 1/4 pounds fresh sugar snap peas, or two (10-ounce) pkgs thawed frozen

sugar snap peas

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/3 cup coarsely chopped fresh basil

1/2 teaspoon grated lemon zest

1/2 lemon, cut in wedges



Heat the oil in a large nonstick skillet over medium heat. Add the peas

season with salt and pepper. Stir-fry until the peas are crisp-tender 3

mins for fresh or 2 mins for thawed frozen sugar snaps. Add the basil

and lemon zest stir-fry until the basil is wilted and fragrant. Serve

immediately with lemon wedges

Spicy Southern Collard Greens with Sweet Maple Cornbread

Recipe courtesy Jamika Pessoa




Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

1 hr 10 min

Level:

Easy

Serves:

6 to 8 servings



Ingredients

2 tablespoons olive oil

1 to 2-pound smoked salt pork (thickly sliced) or turkey wings

1 onion, halved

1 quart chicken broth

1 teaspoon red chili flakes

1 teaspoon salt

2 tablespoons white vinegar

1/2 teaspoon garlic powder

2 pounds fresh collard greens, washed, stems removed and roughly chopped

6 cloves garlic

Sweet Maple Cornbread, recipe follows

Directions

Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.

Frijoles Negros (Black Beans)

Frijoles Negros (Black Beans) are a staple of Mexican cuisine. This vegetarian and vegan black beans recipe is flavorful, simple to prepare and makes a great side dish or a filling for black bean burritos. If you've never had black beans cooked from scratch, you're missing out. Fresh frijoles negroes are so much better than anything that comes from a can.


Ingredients:

•1 pound dried black beans

•2 green bell peppers, halved and seeded

•8 cups water

•1 medium onion, quartered

•2 cloves garlic

•1 tsp dried oregano

•1 tsp ground cumin

•1 bay leaf

•salt to taste

•1/4 cup dry white wine

•1 tbsp red wine vinegar

•1 tbsp sugar

•1/4 cup olive oil

Preparation:

Soak the beans with one of the green peppers in the water for 8 hours or overnight.

After soaking, bring the beans, pepper and water to a boil, then immediately turn the heat to a simmer and cook, covered for 1 1/2 hours, or until the beans are almost tender.



Prepare a sauce, called sofrito, by combining the other green bell pepper, the onion, garlic, oregano, cumin, bay leaf and a little of the cooking water in a blender. Blend on low until the mixture is smooth.



Add the sofrito to the beans. Bring to a boil again, then immediately reduce the heat to a simmer.



Add salt and the wine, vinegar, and sugar. Continue to simmer, uncovered, until the bean mixture becomes thick, about 2 more hours.



Add olive oil immediately before serving. Serve over steamed rice.

Easy Crock Pot Spanish Rice Recipe

If you like Spanish rice, try this simple vegetarian Spanish rice recipe that you can make right in your crockpot. Using vegetable broth or water instead of a meat-based stock makes this crock pot Spanish rice recipe both vegetarian and vegan, and using prepared and canned ingredients makes it a snap to prepare.


Ingredients:

•2 cups rice

•1 onion, diced

•1 green bell pepper, diced

•1 15 ounce can diced tomatoes, including liquid

•1 3/4 cups water or vegetable broth

•1 1/2 tsp garlic powder

•2 tsp chili powder

•1 tsp onion powder

•1/4 cup salsa

Preparation:

Combine all ingredients in a crock pot or slow cooker. Cook on low for 6 to 8 hours.

Slow Cooker Barbecue Ribs

Prep Time:


10 MinCook Time:

8 Hrs 30 MinReady In:

8 Hrs 40 Min
 
Ingredients


4 pounds pork baby back ribs

salt and pepper to taste

2 cups ketchup

1 cup chili sauce

1/2 cup packed brown sugar

4 tablespoons vinegar

2 teaspoons dried oregano

2 teaspoons Worcestershire sauce

1 dash hot sauce

Directions

1.Preheat oven to 400 degrees F (200 degrees C).

2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender
 
Nutritional Information


Amount Per Serving Calories: 498
Total Fat: 29.7g
Cholesterol: 117mg

Broiled Salmon w/ Fresh Tomato Salsa

Broiled Salmon with Fresh Tomato Salsa

Salmon fillets, bones removed

Olive oil

Lime juice

Garlic cloves, minced

Coriander powder

Salt and pepper



Tomatoes

Red onions, chopped

Olive oil

Lime juice

Parsley, chopped



Preheat your broiler and line a baking sheet with parchment paper. Place your salmon fillets, skin side down on the prepared sheet. Drizzle with olive oil and lime juice, then sprinkle with the chopped garlic. Add as much coriander powder, salt and pepper as you like. Broil the fillets for about 10 minutes, until the salmon is opaque and flakes easily with a fork.



While the salmon is broiling, prepare your salsa. Chop up a large tomato, or a few smaller ones, removing some of the seeds so it's not too watery. Add some chopped red onions, a drizzle of olive oil and lime juice and some parsley. When the salmon is cooked, remove it from the oven, scatter the salsa on top of the fillets and put it back under the broiler for a few minutes, just to warm the salsa. Serve with some rice and a crunchy green salad on the side.

Chilli Cheese Dog

Chili Cheese Dogs


For the chili

2 cups water

1 lb. lean ground beef (I use 80/20)

2 cups onion, chopped (about 3/4 medium onion)

6 oz. tomato paste

1/2 cup ketchup

2 tbsp. Worcestershire sauce

2 tsp. apple cider vinegar

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1 tsp. cumin

1/2 tsp. ground ginger

1/4 tsp. cayenne pepper



For the ‘dogs

hot dog buns

hot dog franks, preferably grilled (I use Ball Park all-beef franks)

shredded cheddar cheese



Directions

Heat water and ground beef in a large pot or Dutch oven over high heat. Once boiling, add onion and reduce to medium heat. Use a wooden spoon or spatula to break up the meat into small pieces.



Add tomato paste, ketchup, Worcestershire sauce, vinegar, and the spices and stir together, making sure all the meat is broken up into pieces.



Stirring occasionally, simmer over low heat until chili is very thick, about 15-20 minutes.



Serve over grilled hot dogs and garnish with shredded cheese.



Enjoy!