Blueberry Mango Smoothie

Blueberry Mango Smoothie
Jan 21, 2014 by jbcoobtg

On a Daniel Fast, making a smoothie is a great way to enjoy the mouth-watering fruit God has given us. If you’re brave, you can add vegetables as well to make a green smoothie. Now before ...you wrinkle up your nose at the thought, hear me out! Green smoothies are not as bad as you might think! They’re actually quite good. The sweetness of the fruit is usually so overpowering that you can’t taste most greens (unless they’re especially pungent, such as with arugula).

Blueberry Mango Smoothie tastes like a Hawaiian drink you’d sip on the beach. It’s satisfying and filling, and your body will be energized by the vast array of nutrients it provides.


Ingredients
1 cup water or unasweetened almond milk, coconut milk, rice milk, or soy milk
1 cup fresh or frozen mango chunks
1 fresh or frozen banana, peeled, sliced
1/2 cup fresh or frozen blueberries
1 tablespoon flaxseed meal, optional
1 tablespoon unsweetened coconut flakes

Mix all ingredients in a blender until smooth.

Recipe Notes
Make sure at least one fruit is frozen to have a chilled smoothie. You can also use ice.

To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.

Pour into popsicle molds for a tasty treat!

Make this recipe into a “green” smoothie by adding 1 cup chopped kale or spinach leaves.

Add 1 teaspoon spirulina powder. Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).

Flaxseed meal is a powder made from ground flaxseeds. It is high in fiber and a good source of Omega-3 fatty acids.See More

GREEK VEGETABLE STEW

GREEK VEGETABLE STEW
Jan 21, 2014 by jbcoobtg

Ingredients

2 tablespoons oil ...
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Directions

1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil.
2. Add oregano and garlic, cook 1 minute.
3. Add 4 cups water and tomatoes. Cook 10 minutes.
4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally.
5. Serve with a lemon slice in each bowlSee More

STIR FRY VEGETABLES WITH BROWN RICE

STIR FRY VEGETABLES WITH BROWN RICE
Jan 20, 2014 by jbcoobtg

Serve: 4

Ingredients...
1 tablespoon sesame oil
3 green onions, finely chopped
3 tablespoons fresh ginger, minced
4 cups fresh broccoli, chopped
½ pound fresh green beans, chopped
2 carrots, peeled and sliced on diagonal
2 cloves garlic, minced
4 cups greens, chopped (kale, bok choy, spinach, collards, etc)
1 can sliced water chestnuts, drained
3 cups cooked brown rice
2 tablespoons soy sauce
1 ½ cups peas (if frozen run under water to thaw)
½ cup toasted sliced almonds

Directions
1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
2. Add green onions and ginger. Sauté for 5 minutes.
3. Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.
4. Add greens and toss for about 2 minutes or until greens are wilted.
5. Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
6. Serve as complete meal

Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.

TOFU BREAKFAST SCRAMBLE

Great Home Cookin'Recipes

7 minutes ago

TOFU BREAKFAST SCRAMBLE
Jan 20, 2014 by jbcoobtg

Happy New Year everyone ! I'm back and it's been quite a while that I've not post any recipes up because my computer were down all this time. Since now is Daniel Fast season I'm going to po...st some fasting recipes till the end of the month. Hope you would enjoy them.

Ingredients
1 box firm tofu
1 zucchini, diced small
1 tomato, diced
½ onion, diced
1 red bell pepper, diced
2 green onions, finely sliced
1 tablespoon fresh cilantro, minced
1 clove garlic, minced
Salt and pepper to taste / Tomato paste if desired

Directions
1. Spray pan with 100% olive oil spray
2. Add all ingredients and fry until vegetables are soft and ready to eat.
3. Salt and pepper to taste
4. Serve with tomato pasteSee More

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Rack of Pork with Pear Apple Compote

Great Home Cookin'Recipes

December 28

Rack of Pork with Pear Apple Compote
Dec 28, 2013 by jbcoobtg


Ingredients

Brine:
1 cup kosher salt
1/2 cup honey
1 cup water
10 juniper berries
2 (6-inch) sprigs rosemary
10 peppercorns
1 bay leaf
2 cloves garlic, smashed
1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
Oil, for pan

Compote:
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper, about 1/8 teaspoon

Directions

In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.

Preheat the oven to 350 degrees F.

Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.

While the meat is resting, prepare the compote.

Pear Apple Compote:
Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.

Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.

Oven Barbecue Ribs

Great Home Cookin'Recipes

December 28

Oven Barbecue Ribs
Dec 28, 2013 by jbcoobtg


Ingredients:

Servings: 6

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Directions:

Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.

Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

Great Home Cookin'Recipes

December 26

Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
Dec 26, 2013 by jbcoobtg


Ingredients

2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties
Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan
4 cloves garlic, 3 thinly sliced, 1 cracked from skin
1 red bell pepper, seeded and sliced 1/2-inch thick
1 green bell pepper, seeded and cut into 1/2-inch slices
1 large onion, 1/2-inch slices
1/4 cup tomato sauce, thinned out with water
Salt and pepper
1 loaf crusty semolina bread, split
1/2 cup grated Parmigiano-Reggiano
Coarse black pepper
2 tablespoons chopped flat-leaf parsley, a rounded palm full

Directions

Preheat oven to 425 degrees F.

Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.

While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.

Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.

Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.