A Tale of Two Marinades

These are simple marinades that goes well with flank steaks or other marinating cuts.





Marinade 1

Ingredients

1 small red onion, quartered
1/3 cup balsamic vinegar
2 tbsp chopped fresh oregeno (dried is ok but use only 1/2 tsp)
3 cloves garlic minced
salt
pepper

Preparation

• thinly slice one onion quarter and set aside
• finely dice remaining onion and mix with vinegar and garlic. combine 1/4 cup of this mixture with the slivered onions and set aside.
• sprinkle both sides of the beef with salt and pepper, and prick well with a fork. Place meat in a ziploc bag or a non-reactive baking dish and cover with the marinade. Let sit minimum 1 hour or preferably overnight.
• grill or broil to desired doneness and serve with the reserved marinade as a sauce.

Marinade 2

1/2 cup tomato juice
1/4 cup worcestershire sauce
1 small onion finely chopped
1 tbsp lemon juice
1 clove garlic minced
black pepper
salt

Preparation

• place steak in a glass baking dish.
• combine all ingredients with salt and pepper to taste. Pour the mixture over the steak.
• refrigerate for 2 hours turning once.
• broil or barbeque until desired doneness brushing with the marinade as it cooks
  

Turnip Apple Casserole

This recipe is good as either a side dish or a dessert. It tastes quite a bit like apple crisp. It's also a good way to use up leftover turnip if you have enough. Its very easy to prepare, the most difficult step being to peel the turnip!



Ingredients

1 turnip cooked and mashed
1/2 cup grated apple
1/4 cup brown sugar

1/3 cup flour
1/3 cup brown sugar
2 tbsp butter

Preparation

• Preheat oven to 350 degrees.
• mix the first three ingredients in a small bowl. Turn into a greased casserole dish and set aside.
• to prepare topping combine the last three ingredients in another bowl to make a crumble. Sprinkle this topping onto the turnip/apple mixture.
• Bake at 350 degrees for 1 hour.

Gerber's Scalloped Potatoes

Ok, well I fibbed. This recipe has nothing to do with Martin Gerber....other than there is swiss cheese in it. But I have to bring hockey into everything!


This is actually my sister's recipie. I hate scalloped potatoes so I didn't even want to try these....boy am I happy I sucked it up and took one for the team. These are hands down the best scalloped potatoes I've ever tasted.

Ingredients

4 medium potaotes sliced (peel 'em if you like, but I keep the peel on)
1 cup chopped leeks
1 tsp salt
1 cup whipping cream (small 250 mL carton)
2 tbsp butter
4 oz swiss cheese shredded

Preparation

Preheat oven to 350 deg.

mix potatoes in a bowl with leeks and salt. Layer in a baking dish and pour whipping cream over them. Dot with butter. Bake covered for one hour. Uncover, top with the swiss cheese and bake until melted.

I wouldn't substitute a different cheese if I were you. For me personally, the swiss cheese is what makes this dish so unique and tasty.

Broccoli and Cheese Casserole

This dish is delicious, don't be prejudiced because of the Cheese Whiz! I brought this to a pot-luck once and it was gone in no time. You know something is good when you run out at a pot-luck, people always bring too much food so there's always some leftovers.


Ingredients

1 cup onion diced
1 cup minute rice
1 can cream mushroom soup
1 can cream chicken soup
16 oz jar Cheese Whiz
1 can mushrooms
1/2 cup celery diced
1 lb broccoli fresh or thawed
1/2 cup diced ham (optional)

Preparation

Preheat oven to 350 degrees.

saute onion and celery until translucent. Add cheese whiz and both soups (do not add water to the soups) and heat until just warm to help blend them together. Add mushrooms, broccoli, ham and rice. Mix well and put mixture into a casserole dish. Bake, covered, at 350 degrees for one hour. Uncover and heat under the broiler to brown the top.

Corn Salad

This nice light salad is perfect for a barbeque or picnic. It can be served hot or cold, but I prefer cold. It is also especially nice the day after....leftovers have never tasted better!





Ingredients

1 lb. package frozen corn
15-1/2 oz kidney beans, drained, rinsed
1/2 cup salsa
1/2 bell pepper diced
3 Tbs. chopped green onions
3 Tbs. chopped fresh cilantro
1/4 tsp. garlic powder
1/4 tsp. cumin

Preparation

Prepare corn according to package directions. In medium bowl, combine hot corn and all remaining ingredients; mix until well blended. Let stand in the refrigerator a minimum of 4 hours before serving. If possible prepare the night before so that the flavours have time to really mix.

Can be served hot or cold.

Makes 8 servings

on a somewhat nerdy note, this dish was featured on Star Trek Voyager. It was prepared for Chakotay who is vegetarian.

Pasta with Peanut Sauce

This dish is quite tasty, rather like a satay. It's also very easy to prepare.

Prep Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 garlic clove

1/2 teaspoon fresh gingerroot

1 tablespoon dry roasted peanuts

1 teaspoon canola oil

2 tablespoons fat-free, low-sodium chicken stock

1 tablespoon peanut butter, smooth or chunky

1 tablespoon soy sauce, reduced sodium

2 1/2 teaspoons brown sugar, measured packed

1/2 tablespoon vinegar, white rice

1/8 teaspoon chili powder

1 ounce pasta noodles, whole wheat, uncooked

4 tablespoons chopped green onion

1/4 cup green beans chopped

8 baby carrots, fresh

1 cup tossed green salad

1 tablespoon salad dressing, favorite flavor, fat-free

8 fluid ounces fat-free milk

Preparation

Wash and peel fresh garlic and ginger. Mince garlic, grate ginger, and chop peanuts.

Saute garlic in canola oil in a small saucepan over medium heat for 1 minute.

Add ginger, chicken stock, peanut butter, chopped peanuts, soy sauce, brown sugar, vinegar and chili powder.

Continue cooking over medium heat for 5 minutes or until smooth, stirring frequently. Remove from heat.

Cut baby carrots lengthwise into quarters; wash and chop green onions.

Cook pasta in boiling water for 5 minutes; add carrots and continue cooking for 3 more minutes or until pasta is done. Add onions then drain.

Place pasta mixture into a bowl. Add peanut butter mixture and toss gently.

Serve pasta with a small tossed salad prepared with washed greens, your favorite crisp vegetables and fat-free salad dressing of choice.

Enjoy meal with a cold glass of skim milk.

Serves 1
Cal 520, fat 18g, fibre 5g, protein 23g