January 2017 recipe of the month Designed for people with diverabilities to make health meals Ingredients 1 tsp olive oil 6 spring onions, chopped 2 cloves garlic, crushed 1 head of broccoli, cut into florets 2 medium zucchinis, sliced 1 bunch spinach, roughly chopped 375g can reduced fat evaporated milk 3 tsp corn flour 2½ cups uncooked pasta Method Cook pasta according to packet directions. Strain and set aside.
DECEMBER CHRISTMAS RECIPE 2016 ON MONTH THIS FROM WEBSITE FOOD NETWORK 135 Minutes Cook Time 20 Prep Time 6 Serves Med Skill Ingredients For the turkey glaze 350ml pomegranate treacle 180g prepared horseradish, drained 45g Dijon mustard 1/2 tsp salt 1 1/2 tsp coarsely ground black pepper For the turkey 1 (about 6.8kg) fresh turkey 115g unsalted butter, softened Salt and freshly ground black pepper 900ml homemade chicken stock or
INGREDIENTS Serves 3-4 6 strips bacon, chopped 2 chicken breasts, sliced 5 ounces spinach 4 cloves garlic, chopped 2 teaspoons salt 1 teaspoon pepper 5 cups milk 1 pound dry penne pasta 1 cup Parmesan cheese, grated PREPARATION 1. Cook the bacon in a large pot over medium-high heat until crispy. 2. Add the chicken and cook until no pink is showing. Remove the chicken. 3. Cook the spinach,
2 tablespoons vegetable oil 1 pound beef sirloin, cut into 2-inch strips 1 1/2 cups fresh broccoli florets 1 red bell pepper, cut into matchsticks 2 carrots, thinly sliced 1 green onion, chopped 1 teaspoon minced garlic 2 tablespoons soy sauce 2 tablespoons sesame seeds, toasted Directions or watch video Quick Beef Stir-Fry Prep 15 min Cook 10 min Ready In 25 min Heat vegetable oil
Recipe by: MISHY “This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish.” Ingredients 2 cups milk 4 eggs 3/4 cup biscuit baking mix 1/4 cup butter, softened 1 cup grated Parmesan cheese 1 (10 ounce) package chopped frozen broccoli, thawed and drained 1 cup cubed cooked ham 8 ounces shredded Cheddar cheese
INGREDIENTS 8 strips bacon 1 head of romaine lettuce, chopped 2 handfuls cherry or grape tomatoes, halved Half a cucumber 2 avocados, chopped 4 Tbsp. olive oil 2 Tbsp. Balsamic Vinegar 1 tsp mustard 1 tsp salt 1 lemon, juiced PREPARATION 1. Cook bacon until crispy. Drain on a paper towel, then set aside. 2. Place chopped lettuce, tomatoes, cucumber, avocados, and bacon in a large bowl. 3. In a
4 cups cauliflower florets (1 L) Topping: 2/3 cup grated sharp Cheddar cheese 4 slices cooked bacon, chopped 2 tbsp chopped, fresh parsley Preheat oven to 350°F (180°C). In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces. In a large bowl, combine cauliflower and cheese sauce (see ingredient listing) Topping: In a small bowl combine 2/3 cup grated Cheddar cheese,
Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive! Ingredients 4 zucchini, quartered lengthwise 1/2 cup grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Himalayan salt and freshly ground black pepper, to taste 2 tablespoons virgin olive oil 2 tablespoon chopped fresh parsley leaves Instructions Preheat oven to 350 degrees F. Coat a cooling rack
Ingredients 1 head green cabbage, chopped 1/3 cup shredded flaked coconut (be sure its raw, if needed) 2 tbsp lemon juice 1/4 cup cold-pressed olive oil 1/4 cup soy sauce (Nama Shoyu) 3 tbsp sesame seeds 1/2 tsp curry powder 2 stalks of scallions ( diced) 1/2 carrot, finely sliced a handful of Cashews Preparation In a large bowl, toss together all ingredients, making sure cabbage is evenly coated. Enjoy!