Cookbook

Refrigerator Garlic Dill Pickles

by

 

  • 14 3-5 inch pickling cucumbers
  • 4-5 clove garlic chopped in to large pieces
  • 4 teaspoons dill seed or 1 cup fresh dill
  • 2 1/2 cup of water
  • 2 cups white vinegar
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 tsp red pepper flakes
  • 1 tsp peppercorns
  • 2 jars

Cut cucumbers in to 1/2 thick rounds or spears. Fill jars evenly with cucumbers, garlic, peppercorn, red pepper flakes, dill

Boil water, salt and sugar until all dissolved.  Take off heat, add vinegar.  Pour over cucumbers in the jars.

Screw on top loosely and let sit until cool.  Store in the refrigerator, ready to eat in 10 days.

Cucumber Salad

by

Makes 4 servings

  • 6 small or 3 med cucumber chopped to 1 in pieces
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Lemon juice
  • 1 tbsp Olive Oil
  • 1 small can black olives
  • 1/4 large red onion
  • 2 cups cherry tomatoes
  • 1/8 tsp salt
  • Black pepper to taste
  • 1/4 cup feta

Combine everything but the feat in a bowl, mix well so it is fulled dressed. Refrigerate over night and mix well before serving. Top with Feta to serve

Easy Coleslaw Dressing

by

This slaw dressing is excellent for making slaw with bitter veggies like kale and red cabbage

  • 1 tsp lemon juice
  • 1 tbsp rice vinegar
  • 3/4 cup mayonnaise
  • 2 tbsp sugar
  • 1/2 tsp black pepper

Method:

Mix the sugar and the mayo until smooth.  Add lemon juice and vinegar and mix well.  Too much lemon or vinegar will make the mayo curdle. This will keep in the fridge covered for up to a week.

Peppermint Snap

by

Makes 4 drinks

Ingredients

Mixer for 4:

  • 2 c water
  • 1/2 c sugar
  • 1c mint leaves
  • 1 oz lemon juice

Per drink

  • 1.5 oz Vodka or Rum

Method

Mix the sugar and water together until the sugar is complete dissolved. Muddle the mint leaves with a small amount of sugar until they form a paste.  Add the mint paste and the lemon juice to the water and sugar to create the mixer.

Strain muddled leaves out of mixer. Fill a highball glass with ice, fill glass 1/4 with mixer, add shot or Vodka or Rum, fill glass the rest of the way with mixer.  Stir and enjoy.

 

Grilled Chicken Breast with Potatoes

by

Makes 10 servings

Ingredients

  • 6 chicken breasts
  • 3-4 zucchini or yellow squash, sliced diagonal long, 1/4 in thick
  • 1 lb small red and gold potatoes, chopped 1 in cubes
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • Soy sauce
  • Balsamic vinegar

Optional fresh herbs keep on stalk – oregano, thyme, sage, parsley, marjaram, savory.

Method

Marinate chicken in balsamic vinegar and soy sauce. 1 to 2 ratio balsalmic to soy.

Marinate zucchini in balsalmic.

Heat grill to 350.

In a large bowl mix potatoes, oil, dried herbs and garlic salt. Put potatoes in foil lined baking pan. Add any herbs on stalk over potatoes. Cover with foil.

Put the potatoes on the left half of grill, covee grill  and turn heat down to keep at 350. Cook potatoes covered for 35 min.

After 35 mins open grill and turn heat up on the open side. Oil grill. Uncover potatoes. Grill chicken breast for about 6 mins a side or until cooked.

Remove potatoes and chicken and set aside. Put zucchini strips on grill for 4 mins.

Remove zucchini and let cool.

Slice chicken breast in to medallions and split all in to 10 even servings.

 

 

 

Lunch Meal Prep Template

by
Burrito Bowls

These salads can be prepared to be eaten warmed up or cold.

Here is my go to lunch prep template for 5 days of lunch:

  • 20oz cooked and chopped lean protein (I normally bake it) – chicken breast, turkey breast, ground turkey, salmon
  • 1 can of beans, drained and rinsed – garbanzo, kidney, black, cannellini, etc…
  • 2 cups of crunchy veggies – celery/cucumbers raw or carrots/green beans/broccoli blanched in 30 secs of boiling water
  • 2 cups of uncooked filler – Cook filler before adding. I like to use rice, quinoa or orzo pasta
  • 2 tbsp of olive oil
  • Garlic salt & Pepper to taste

Mix it all up in a big bowl and split in to 5 servings. This averages to about 350-400 cal per serving.

Some modification ideas to change it up

  • Mediterranean- green beans, garbanzo beans, black olives, red onions, toss with balsamic vinegar & lemon juice, top with feta
  • Southwest – tomatoes, canned corn, black beans, chopped cilantro, top with shredded cheddar cheese
  • Asian – snow peas, bamboo shoots, mung bean sprouts, splash of soy sauce & sesame seed oil or teriyaki sauce

Quick Spicy Marinara

by

Ingredients

  • 2 cans diced tomatoes
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp olive oil
  • 3 clove of garlic, chopped
  • Fresh chopped herbs – marjoram,  thyme, savory, sage
  • 1/4 tsp salt
  • Black Pepper to taste
  • 1/4 tsp cayenne pepper

Method:

Lightly strain tomatoes and set juice aside, can be used for thinning sauce while cooking or disposed of. Add all ingredients to blender. Blend until mixed well but not foamy.

Can be stored in the fridge for up to 1 week. Bring to a simmer before serving.