Monday, May 24, 2010

Dandelion Frittata

Dandelion Frittata

Preheat a dash of olive oil in a skillet at medium heat. Gather fresh dandelion blossoms, free from lawn spray or herbicide. Rinse in cold water and drain.

Stir in a couple eggs, or more if needed, to make a thick, soupy mix.

Fry until brown, turning once, seasoning as desired. I like salt, pepper, onion powder, and garlic powder.

Top with salsa and sour cream or ranch dressing. Enjoy!

Monday, May 17, 2010

Beef Taco Skillet

Beef Taco Skillet

  • 1 pound ground beef
  • 1 can (10 ounces) tomato soup
  • 1/2 cup salsa
  • 1/2 cup water
  • 6 flour tortillas (6-inch), cut into 1-inch pieces
  • 1/2 cup shredded Cheddar cheese
  1. Cook beef in skillet until well browned, stirring to break up meat. Pour off fat.
  2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for five minutes. Stir. Top with cheese. Makes four servings.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream.

Ranchero Style: Use corn tortillas instead of flour, and shredded Mexican cheese blend instead of Cheddar.

Note: To make a low-carbohydrate version, I fried the tortilla pieces separately in a bit of olive oil, adding salt, pepper, garlic/onion powder and minced onion. In a separate bowl, spoon some of the cooked sauce over the fried torilla pieces for anyone who wants tortillas.

Monday, May 10, 2010

Catch-of-the-Day Chowder

Catch-of-the-Day Chowder

My notes say this recipe is by Bill Cleghorn. I don't know Bill, and I don't know how I ended up with his recipe, but I'm in his debt. Thanks, Bill!

  • 1 stalk celery, sliced
  • 1 onion, chopped
  • 2 cups potatoes, cubed
  • 2 cups water
  • 2 cups cream (half & half)
  • 1 pound fish, cubed (or any seafood combination)
  • 1/4 cup flour
  • 1/2 cup clam juice
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Cover and cook celery, onions, and potatoes in water for 10 minutes. Add fish and cook 10 minutes longer. Blend flour and clam juice, add to vegetable/fish mixture. Stir until bubbly. Add cream, butter, salt, and pepper, heat thoroughly.

Monday, May 3, 2010

Cashew Milk

Cashew Milk

Just a few of the benefits of nature's vitamin pill, cashews:

  • Five grams of protein per ounce
  • High levels of iron, magnesium, phosphorus, zinc, copper, and manganese
  • Less fat than almonds, walnuts, peanuts, and pecans
  • Zero cholesterol
  • Naturally anti-bacterial

Cashew Milk

  • 1 cup cashews
  • 4 cups water
  • Honey to taste

Blend all together.

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