Ingredients:

3 Avocado’s cut in half

2 canes of peas

1 lemon

1 Cane of Tuna

1 yogurt

1 table spoon of chicken borth

Procedure:

The first step in this reset is to remove the bone of the avocado, then sprinkle the lemon juice inside and out so the avocado doesn’t turn black black.

Place the avocado in a bowl

Drain the Tuna, then mix with the peas, yogurt and the chicken broth, fill the avocados now assume taste and garnish, decorate as you like, if you want, you can refrigerate before serving.

Enjoy!

What do you do: First, remove the bone and skin from the chicken thighs and chop the flesh into strips. Then slice the spring onions diagonally, dice the onion and chop the garlic cloves, the ginger and the coriander. Separate and shred the white and green parts of the pak choi. Next, put the spring onion into a pan with oil, add the onion, garlic, ginger and chilli and cook at a medium heat until the onions begin to soften. Add the white ends of the pak choi with a good pinch of salt. After 4 minutes add the chicken and a good pinch of all spice. Stir around the whole thing and continue to cook for 3 minutes. Put a litre of chicken stock in the pan along with a good dash of soy sauce. Cook for a further 4 minutes. Add whatever’s left of the pak choi and the required amount of noodles. Stir the soup with a bashed piece of lemon grass then add the stick of lemongrass to the pan. Leave to cook for 5 minutes. Once ready add 2 tablespoons of chopped coriander and stir.

Bon appétit!

Ingredients:

• Cabbage from RECIPE 1
• 1-2 Tbsp Spicy Brown Mustard
• 1 Tbsp Honey
• 2 Tsp Apple Cider Vinegar
• 1 Tbsp Hot Sauce (I used Louisiana Hot)
• 1 Tbsp Paprika
• 2 Tsp Chili Powder
• 2 Tsp Crushed Red Pepper Flakes

Recipe:

• In a Large Pan, get it to medium high heat
• Add the Cabbage to the direct heat, saute about 2 minutes
• Add the Paprika and Pepper Flakes
• Then combine the Vinegar, Honey, Hot Sauce, and Vinegar in a bowl
• Pour the mixture onto the Cabbage
• Stir to combine
• Once heated through you can serve!

I hope this trilogy of things you can do with one head of cabbage has opened your eyes to its world of splendor and health benefits.  So go forth, and buy cabbage, for it is cheap, and good!

Ingredients:

• Half the cabbage from RECIPE 1
• 2-3 Tbsp Soy Sauce
• 2 Tsp Brown Sugar
• 2 Tsp Lemon Juice
• 2 Tsp Ground Ginger
• 1 Tbsp Ground Mustard
• 1 Tbsp Olive Oil and/or Butter
• 10 – 15 Button Mushrooms cut into large pieces
• 10 Asparagus Stalks chopped into 1′ slices then cut in half
• 1/2 Onion, sliced

Recipe:

• From  RECIPE 1 you should have a ton of cooked cabbage.  Heat up a large pan to medium-high heat, add in the oil/butter
• Add in the asparagus, onions, and mushrooms
• Saute for about 10 minutes or until becoming tender, add in the cabbage
• Cook another  5 minutes
• Add all the other ingredients!
• Cook another 5 minutes, Kill the heat

Enjoy!

Ingredients:

• 1 Head Cabbage
• 1 Bottle of White Zinfandel
• Olive Oil
• Apple Cider Vinegar
• Butter
• Salt
• Pepper
• Garlic
• Onion
• Onion Powder
• 6-8 Brussel Sprouts, minced

Recipe:

• Either Slice, Dice, or Chop your cabbage into whatever size and shape pieces you would prefer.  I like to cut off the bottom, slice it in half and get out as much of the rough core as I can
• Measure out about 2 – 2 1/2 cups of Wine
• In a wok, get your butter and oil heated to medium high
• Mince your Garlic and Slice your onions
• Toss onions and garlic into buttery oil
• Simmer about 4 minutes or until the onions are starting to become translucent
• Add in the Cabbage and minced brussel sprouts and toss so that all of it is evenly coated
• Salt, Pepper, and Onion powder the beast, about 1 tbsp (sounds like a lot, but this is a lot of cabbage)
• Let them sizzle for about 10 minutes, stirring often
• Add in the zinfandel and the vinegar, about 1 Tbsp vinegar max!
• Put a lid on it and let it cook for about 20 more minutes, or until tender

Now it may be a little bit on the bland side, and if you don’t taste the wine flavor at all, be sure to add more.  But the key to this is that you can do whatever you want at this point with it flavor wise.  That’s why this is a 3 part article, this is the base recipe for the next two, where I show you how to make an Asian inspired and a southwest inspired recipe using this one.  I hope you’re ready, cause it’s about to get delicious in here!

This recipe contains 6-8 portions.

Ingredients:

• 2 lettuce 
• Bacon
• ½ cup mayonnaise
• ¼ cup milk
• ¼ cup Parmesan cheese streaked
• Croutons to taste
• 2 Dijon mustard tablespoons 
• 2 white vinegar tablespoons 
• 1 clove garlic

Procedure:
First disinfect the lettuce, meanwhile cut the bacon in small pieces and cook them in a pan until they are crunchy and all the fat is gone, next get rid of the fat that is left on the pan, put the bacon pieces in a bowl, mix the rest of the ingredients into a separate bowl, this is the vinaigrette .
Serve all together, the vinaigrette and the bacon. Enjoy!

• 1 recipe pastry for a 9 inch double crust pie
• 1 (20 oz.) can pitted sour cherries
• 1 cup white sugar
• 1 egg yolk
• 1/3 cup all-purpose flour
• 1/8 tsp. salt
• 2 tbsp. butter
• 1/4 tsp. almond extract

1. Preheat oven to 425 degrees. Make pastry and refrigerate.

   Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes allowing mixture will thicken.

2. Step 2

   When mixture has thickened, add butter, almond extract, and cherries. Cover and refrigerate mixture.

   On covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.

3. Step 3

   Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

Preheat oven to 325 degrees. In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.

• In a small saucepan, heat 6 tbsp. of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tbsp. of butter until mixture is melted and smooth. Allow to cool completely. Place vanilla ice cream into mixing bowl with 2 tbsp. of coffee liqueur. Using an electric mixer, blend together on low speed.

• Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm. Blend together chocolate ice cream and 2 tbsp. liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie.

• Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie. Layered Enchilada Bake

photo credit: topfer

Ingredients

4 slices lean bacon

2 boneless chicken breast fillets

12 thick slices white or brown bread

½ cup mayonnaise

8 lettuce leaves, rinsed and dried8 thin slices tomato

8 thin slices red onion

freshly ground black pepper

·        Place bacon in a small heavy skillet and cook until crisp.  Drain on paper towels, reserving 1 tbsp (15ml) fat in pan.

·        Add chicken fillets to pan, season with pepper to taste and cook for 5-6 minutes on each side or until tender.  Drain and set chicken aside to cook for 10 minutes, then cut into thin slices.

·        Toast bread.  Spread mayonnaise on one side of four slices of toast and sprinkle with black pepper to taste.  Add a lettuce leaf and 1 slice each of tomato, onion and bacon.  Place another slice of toast on top and add another lettuce lead and slice of onion, tomato and chicken.  Finish with another slice of toast, and press together firmly. 

·        Cut sandwiches diagonally in half.  If desired, secure with toothpicks topped with stuffed olives.