RECIPES

RECIPES
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Monday, November 3, 2014

Ham: Pork Loin Roast with Pineapple In A Slow Cooker

Ham: Pork loin Roast In A Slow Cooker


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Ham: Pork Loin Roast with Pineapple

1/2 tsp lemon rind
1/2 t orange rind
1 roma tomatoes cut into pieces
1 and 1/4 c vidalla onions
9 garlic cloves smashed
1 mushroom cut into 4 pices
1 pear
1/2 c water
1 T rice vinegar
1/4 c orange juice (juice of 1 med. ornge)
1/8 c olive oil
1 c fresh pineapple tidbits under the pork, plus 1/2 c pineapple tidbits to layer on top
1/2 t lemon pepper, 1/2 t italian seasoning, 3 T rubbed sage plus 1 T olive oil as rub for the pork
3.45 lb. 'pastured' pork loin

Procedure:
Cook in a slow cooker (big enough) on high for 5 or more hours until it is done.

- After it's done, take from the slow cooker and
rub with a mixture of 1/4 c soy sauce, 1 T olive oil,
and 1/4 c coconut nectar (or sweetener of your choice).
- Put in the oven and bake in a 300 degrees F oven
for 15 - 20 min. (and basting with sauce slowly until well coated if preferred)

Serve warm with sauce.
Note: This pork will not give the usual ham look, but it will be cooked simply with the nutrition your body needs.


Sauce:
1 and /'4 c of liquid from the slow cooker
strained, salt to taste (or soy sauce) plus 1/2 c of  any 1 of the following:
1.pineapple jam with no added sugar (your portion choice)
2. apricot jam with no added sugar (or with a
sweetener of your choice)

Notes:
Cook the sauce until it has the consistency that suits you.
If basting, make more sauce.

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Sunday, November 2, 2014

Squid Ink Fettuccini Pasta With Ham and Shiitake Mushrooms


Fettuccini With Ham and Shitake Mushrooms

This is a bigger portion which was eaten by the family. Depending on how much you eat, this will cater for 5 - 10 people.

Note: Please adjust the portions of meat, vegetables etc. according to your body's needs


Recipe
2-3 T olive oil
1 c carrots
2 dried shitake mushrooms boiled, drained and sliced
1/2 c asparagus sliced
1/2 c red pepper cut into strips
1 c broccoli sliced
2 c zucchini sliced
1/2 c spinach
1 t capers
1/2 c small thai basil
1/2 c tomatoes chopped
1/4 c parmesan cheese
6 kalamata olives sliced
1 1/4 c leftover ham (low salt and low-sugar. I used coconut crystals as sweetener)
2 and 1/2  c boiled squid ink fettuccini pasta depending on the amount of carbohydrates your body needs (bought from Central Market - USA, also available online)

Procedure:
Boil the dried shiitake mushrooms in a pot with boiling water.
Put the pasta with the mushrooms until cooked (according to package directions - 3 minutes).
Remove the pasta from the pot and put in a colander (draining the water).
Set aside.
Put oil in a heated wok or pan.
Saute the garlic in the oil.
Put all the vegetable ingredients in.
Add the ham.
Add the cheese.
Saute until all ingredients are cooked.
Serve warm.
Enjoy.

Pictures

The Shiitake mushrooms with the squid ink pasta in boiling water

Oil with garlic

Cut vegetables

Left-over ham

Squid Ink Pasta Drained

Vegetables in the pan


The Squid ink pasta added

The finished pasta

Pepperoni Basil Pizza




Pepperoni Basil Pizza

1 thin crust pizza base (pre-made)
1/2 c thai basil leaves
1/2 c red bell pepper cut into strips
1/2 c tomato basil pizza sauce (bought)
1/4 c grated mozzarella cheese
1/4 c grated parmesan cheese 
1/2 c sliced tomatoes
1/2 c left-over ham (home-made, low-sugar)
2 T olive oil
3 T pesto sauce (bought)

Procedure:
Put some olive oil on the thin crust pizza base .
(using my hands worked)
Add  tomato sauce and spread it throughout the pizza base.
Add pesto sauce and spread it towards the inside circle of the crust.
Spread the grated mozzarella cheese on the pizza.
Add the basil leaves, tomatoes, pepperoni and ham.
Add the red bell pepper strips.
Sprinkle the parmesan cheese on top.
Bake according to package directions (the one I bought says 400 degrees F for 12 minutes)
Serve warm.
Enjoy.


Pictures

Packaging

Thin pizza crust (bought pre-made)

Left-over ham

Shiitake mushrooms

Mozzarella cheese, thai basil and tomatoes

Tomato basil  sauce

Uncured pepperoni pieces

Ingredients

Pizza base with tomato spread

Spoonfuls of pesto on the pizza

Spreading pesto sauce 

The mozzarella cheese and basil on top

Tomato slices  added

Pepperoni and red bell pepper strips added

The left-over ham added and parmesan cheese on top

The finished  Pepperoni Basil Pizza





Squid Ink Fettuccine Pasta with Vegetables




Squid Ink Pasta Primavera (depending on how much you eat, for 2-4 people)

Recipe
2-3 T olive oil
1/3 c carrots sliced 
1/4 c asparagus sliced
1/4 c red and orange pepper cut into strips
1 c broccoli florets sliced
1 c zucchini sliced
1/2 c spinach
1 t capers
5 big leaves basil sliced
1/2 c tomatoes chopped
1/4 c parmesan cheese
1 and 1/4 c boiled squid ink fettuccine pasta (bought from Central Market - USA, also available online)

PROCEDURE:
Put the oil in a heated wok or pan
Saute the garlic in the oil
Put all the vegetable ingredients in
Saute until all ingredients are 'semi cooked'

Add the fettuccine pasta
Serve warm
Enjoy

Friday, October 31, 2014

The German Burger


 
German Burger with Cabbage Side Salad and Sauerkraut

(Recipe for Burger with 2 sides)


Meat Burger Patty

Ingredients:
For 1 person:
¼ to ½ lb. ground grass-fed beef or ¼ to ½ lb. ground ‘pastured’ pork
Salt (according to how much your body needs)

Note:
 For 7 (or more people depending on how much they eat): 
2 and ½ lbs. of ground meat

Burger Patty:

Procedure:
Mix the ground meat with salt
Form into a patty
Grill until done and let the meat rest
Serve inside a bun of your choice with the mayonnaise spread, ketchup (with or without sugar – according to how much your body needs), prepared Dijon mustard, sauerkraut (optional) , veggies of your choice


Creamy Red Cabbage Slaw
4 c red cabbage
1 1/2 c apple chopped in fine cubes
3 T Vegennaise (or mayonnaise), a vegan mayonnaise
1 T prepared mustard
1 ½ T caraway seeds 
salt and pepper to taste

Procedure:
Mix all ingredients in a bowl and serve.

Cabbage Slaw with Mustard Dressing (not creamy)
2 c red cabbage
1 T olive oil
salt (according to the amount your body needs)
1/2 c apples chopped finely
3/4 T prepared dijon mustard 
1 T wine vinegar
1 t splenda small packet (can also use coconut sugar or stevia or 100% pure maple syrup etc.)
salt to taste
1/3 c onions sliced thinly

Procedure:
Mix all ingredients in a bowl and serve

Mayonnaise With Spices
1 c mayonnaise
Pinch of allspice, juniper berries and caraway seeds (powdered in a powerful spice blender)
Salt according to the amount your body needs
Mix and use as spread for the burger (optional, mayonnaise without spices can be used)

Procedure:
Mix all ingredients in a bowl and use as spread

Spreads
Ketchup
Prepared Dijon mustard
Mayonnaise with German Spices

Vegetables In The Burger
Tomatoes sliced thinly
Lettuce cut into pieces
Cucumber peeled and sliced


Extra condiments: Sauerkraut (put the amount your body needs)