Sue’s Pickled Beets

My Grandmothers, both of them, made the best pickled beets.  The whole ritual of going down into the musty basement and over to the shelves of canned food, selecting just the right jar(s) for supper, cracking the seal once back up in the kitchen and spilling the contents into a waiting dish or pan. It brings back so many sweet memories of summer-time at their elbows, watching and learning.  Helping them prepare the fruits and vegetables for canning may take some effort and time to prepare, but the results are delicious.  Pickled Beets in particular are my favorite and a welcome tart-sweet counterpoint to any meal.  My recipe adds a little southern spice to their mid-west wholesomeness.  

Ingredients

25 lbs of medium Red Beet (one box), trim root tip and tops.

6 large Yellow Onion, sliced thin

6 cups Apple Cider Vinegar

3 cups Water

24 packets of Stevia (or other Sugar substitute) (or more to taste)

12 – 2 ½ “ Cinnamon Stick

12 medium Bay Leaf  (combine 2 small to equal 1 medium)

48 whole Cloves

6 teaspoon Orange Peel

12 Jalapeno Peppers, quarter lengthwise, remove seeds

12 Cayenne Peppers, whole (optional)

Directions

The Beets

Boil Red Beets like you would potatoes.  They are “done” when a fork pierces the flesh easily.  Dump in sink to cool.  Put on rubber or latex glove unless you want red skin. When the Beets are cool enough to handle, peel the Beets.  This is easily done.  When cooked and still a little warm, the skin of the beet will literally rub off.  Trim any rough spots left.  Dice or slice beets into large-ish pieces.  For ease in the next step, put all prepared beets in large container before assembly in next step.

The Juice

Mix Apple Cider Vinegar and Water into large pitcher.  You can do this in smaller batches if your pitcher wont hold the 9 cups.  Just mix in 2 parts Vinegar 1 part Water ratio.

Per quart Jar

See Note below about Canning

Add 2 packets of Stevia, 1 Cinnamon Stick, 1 Bay Leaf, 2 whole Cloves, ½ teaspoon Orange Peel, 1 quartered Jalapeno Pepper, 1 Cayenne Peppers.  Add ½ - ¾ cup Juice (Vinegar/Water) to the Jar and swish around until it’s mixed.  Imagine enough sliced Onion to equal ½ of the original Onion, this is the amount per Quart Jar.  Alternately add Beets and Onion, gently pressing and packing them into the jar until they reach the “bottom of the neck of the jar.”  Fill jar with Juice, to cover the beets.  Add the Juice SLOWLY, jiggling and shaking the jar to encourage any trapped air bubble to rise to the top.  Put on your lid and screw the ring on very tightly.

Process the Jars

Quart Jars should process in boiling water for 35 minutes. See Note below.  Remove and let cool completely.  Label jars with contents and date. 

Serving

Place Jar in refrigerator, chilling completely before serving. 

Abstinent Measuring

1 cup Beets = 1 vegetable

Note

1.        This recipes aims at 12 quarts of pickled beets. 

If you want few quarts, prepare the quantity of beet desired, then follow the “per quart jar” directions for spices.  Process quart jar for 35 minutes.  If you want pint jars, half the “per quart jar” directions.  Process pints jars in boiling water for 30 minutes.

2.       Canning is becoming a lost art.  Please spend a few minutes on the internet and look up general canning advice, tools and processing times. 

a.        Generally you want very very clean jars and lids.  One trick is to run them thru the dish washer just before use. 

b.       You want the water boiling in the huge, multi gallon processing pan before you add the filled jars.  And then you don’t start the “processing time” until the water starts to boil again.  Processing time for pints is 30 minutes and for quarts is 35 minutes.  Don’t cut the time short. Remember that you are sterilizing and killing microbes and you are using heat to do it.  

Wheat-more information

Here's a podcast by Dr. William Davis, who wrote the book, Wheat Belly.

He describes the research, and it hit home when I heard him discuss the symptoms

...  they are exactly my symptoms.

           http://itsrainmakingtime.com/2011/williamdavis/

Sautéed Breakfast Apple

Ingredients

1 Apple, peeled and sliced thin

1 teaspoon Butter

Spices (Cinnamon, Ginger, Nutmeg, Allspice, ground Cumin) or use “Apple Pie Spice”

1 package Artificial Sweetener

Directions

In skillet, place Butter on medium flame.  When Butter is melted, add the slices of Apple, sprinkling Spices and Artificial Sweetener on top.   Stir mixture to cover Apple slices with Spices.  Cover skillet with lid and lower flame to low setting.  Allow to cook for 15 to 20 minutes until Apples are soft.  Add a little water for more moisture if necessary.  Serve warm.

Makes 1 serving

Abstinent Measuring

1 recipe = 1 fruit

*contribution from Area II Cookbook 2004

Confetti Vegetable Casserole

Ingredients

1 large bag frozen mixed Vegetables for stir fry (carefully check ingredients for Sugar, Corn or other starches)

1 bag frozen Brussel Sprouts

1 bag frozen Broccoli florets

1 teaspoon bouillon per vegetable

3 TBLspoon Butter

2 cup Red and Yellow Bell Pepper in strips

Salt and Pepper to preference

use other seasoning as desired

Directions

Cook separately all frozen Vegetables in bouillon per package instructions, with seasoning.  Prepare Vegetables to assemble in a casserole dish.  Parboil Bell Peppers in bouillon and set aside.  Place stir fry Vegetables in bottom of casserole.  Place Broccoli florets over stir fry vegetables as a second layer.  For the third layer, decoratively place strips of Pepper in rows across top.  Place Brussel Sprouts individually between the rows of bell peppers.   Melt Butter and pour evenly across the top.

Serves at least 12 (depending on bag sizes).

Abstinent Measuring

1 cup = 1 vegetable, I teaspoon oil

*contribution from Area II Cookbook 2004

Vegan Mexican Dinner

Ingredients

2 oz Egg-free Texturized Vegetable Protein/Ground Meat Substitute – add spices if desired

2 cup raw Yellow Onion, Red Bell Pepper, Poblano Pepper, and Mushrooms

4 oz can Green Chilies

Pam cooking spray or I teaspoon Olive Oil (chili pepper flavored oil also works well)

½ cup Salsa

2 cloves Garlic

½ to I teaspoon Sea Salt

8 oz Lettuce leaves (Romaine, Green Leaf)

1/4 tsp Cumin

dash ground Red or Cayenne Pepper (amount to your preference)

Juice from ½  lg Lime

Optional

Veggie options-  Add Carrot or fresh Baby Spinach as part of the 2 cups of raw vegetables

               Add 1 jalapeno

Protein option - ¾ cup beans with 1 oz. meatless taco crumbles for less spicy beans.

Grain option - Add 1 oz. corn tortilla for grain, using less lettuce.

Maintenance option - Add 1/8 Avocado to Burritos, which adds 1 additional fat

Directions

Vegetable preparation - Clean & rinse veggies, removing seeds from all Peppers except Jalapeno if you want an extra spicy dish. Cut the Onion, Bell Pepper, and Poblano Pepper into thin fajita-style strips. Finely chop the Jalapeno Pepper and mince the Garlic cloves. Slice the Mushrooms into ¼ inch pieces. Optional veggies - Cut Carrot into slices, Spinach should be coarsely chopped.

In a nonstick sprayed or oiled pan over medium heat, sauté the Onion, Bell Pepper, Poblano Pepper, Mushroom, Carrot (if used), garlic, and jalapeno with juice from ¼ Lime.  Simmer uncovered until most of the water from the veggies has been reduced, stirring often.  Add Salt, Cumin, ground Red Pepper, canned Green Chilies and Spinach (if used).

Reduce heat and add remaining Lime.  Veggies are done when very tender and almost all of the water from them has been cooked out. (Veggies cook down to 2 cups.)

Protein preparation(when using protein option above:: Make the Spicy meatless beans by combining the Veggie Refried Beans, Meatless Crumbles, and desired spices and heat.

Final Assembly: Make "burritos" by placing Spicy Meatless Beans and Fajita Veggies in Lettuce Leaves and rolling up.  This works best one-at-a-time or lettuce will wilt. Add Salsa if desired.

Makes 1 serving

Abstinent Measuring

1 serving = Meal counts as 1 protein, 3 veggies, ½ c condiment, and 1 fat if oil is used.

*contribution from Area II Cookbook 2004

Crispy Okra

Ingredients

16 oz pkg cut frozen Okra or 1 ½ - 2 c cut fresh Okra (reduces to 1 c)

1 teaspoon Garlic flavored Olive Oil

¼ - ½ teaspoon Garlic Salt

¼ - ½ teaspoon Onion Salt

dash Rred Pepper

Directions

For frozen Okra – thoroughly thaw first.  Rinse in strainer or colander, removing as much of the jelly-like sticky stuff as possible.  Drain well, squeezing out as much of the water/sticky stuff as you can.

In a large pan coated with ½ teaspoon of Oil, cook Okra until crispy, just after the rest of the sticky stuff has been cooked away, stirring often.  Add the other ½ teaspoon of Oil half way through the cooking when Okra begins to stick to the pan.  Once crispy, reduce the heat and add spices, distributing them evenly in the pan.

Makes 1 serving.

Abstinent Measuring

1 serving = 1 vegetable and 1 teaspoon fat

*contribution from Area II Cookbook 2004

Portabello Taco Pizza

Ingredients:

• 2 portobello mushroom caps, stems removed
• 1/8 of avocado cubed
• 1 tbsp diced red onion
• 1/2 cup organic re-fried beans
• 2 tbsp salsa
• 1 oz cheese shredded

Directions:

1. Clean the mushroom caps by lightly dusting with a brush. Score tops.
2. Heat a skillet on low heat. Spray skillet and mushroom caps with olive oil. Place in skillet, covered, and cook on each side for 3-5 minutes (till mushroom starts to brown on both sides).
3. Preheat broiler.
4. Warm refried beans in the microwave for about 20 seconds. Mix in salsa.
5. Top caps with refried bean mixture, avocado, onion and cheese. Place on a baking sheet and put in broiler for 2-4 minutes or until cheese has melted.
6. Serve immediately.

Abstinent Measuring:

Serving size 2 Portabello mushroom pizzas= 1 vegetable, 1 protein, 1 fat

Make it a Meal:

Very satisfying with an 8 oz. salad

Eggplant with Artichokes and Mushrooms

Ingredients

½ medium Onion, sliced

1 large can Diced Tomatoes

1 - 8 oz can Tomato Sauce

1 large Eggplant, peeled & diced into 1 “ chunks

1 can Artichoke Hearts (packed in water)

1 large can of Mushrooms, or I lb fresh Mushrooms, sliced

2 TBLspoon total: Basil, Oregano, Garlic  or Italian Spice Mix

Salt & Pepper (amount to your preference)

Optional

Crushed Red Pepper

Directions

Prepare Eggplant by cutting into 1 inch (no larger) slices.  Salt and allow juices to rise to top of slices.  Pat dry and cut into 1 inch square chunks.  Put all ingredients in large pot. Cook with lid on for about 30 minutes.   Garnish with crushed Red Pepper

Abstinent Measuring

1 cup = 1 vegetable

Make it a Meal

Makes a great meal with 4 oz browned ground beef (or ground turkey) added to 1 c of the above mixture, Serve with a 1 cup/8 oz Salad

Abstinent Measuring: 2 vegetable and 1 protein.

*contribution from Area II Cookbook 2004

Martha’s Favorite Breakfast

Ingredients

2 Eggs

1 big delicious, crisp Apple, sliced however you want

4 oz Brown Rice ( I make rice in very large batches and freeze it )

1 teaspoon Oil

1 cup Cinnamon Water, 1/2 at a time (see separate recipe)

Salt and Pepper. 

Optional

Powered Cinnamon it you want that extra bit of cinnamon flavor. 

Directions

Heat Oil in the skillet on med-high to high heat.  Arrange the Apple slices in nice pattern, I like to go in a circle. Sauté the slices until they get nice and brown and start to caramelize on both sides. This takes about 10-15 minutes on my electric stove. If I am in a hurry I go with a higher heat but have to be careful it doesn't burn. Add 1/2 the Cinnamon water and listen to the sizzle and smell that sweetness as the Apples and Cinnamon become one. A wonderful liquid starts to magically appear as the Cinnamon Water evaporates, oh it is soooo beautiful.

Add the Brown Rice and let it help absorb the remaining liquid. Depending on my time or how hungry I am I could let the Rice cook to the texture of a pilaf by adding more Cinnamon Water, letting it reduce and absorb. Make a nest in the Rice. Add a little more Cinnamon Water.  Add the Eggs, cover the pan and steam the Eggs until the tops of the Eggs are not slimy but Yoke is not hard and a little runny. About 3 minutes. I find this the trickiest part of the recipe --getting the Eggs just so the yoke will run into the rice for a lovely creaminess.  Salt and Pepper the Eggs.

There we have Eggs in a Rice nest surrounded by a ring of caramelized Cinnamon dusted Apples (I don't put the powdered cinnamon on the eggs, you can if you want to) caressed by this amazing sauce.

Abstinent Measuring

1 serving = 1 protein, 1 fruit, 1 starch, 1 teaspoon Oil

Note

Apple: The thinner the slice the quicker it cooks and can get mushy quickly which is no so bad. I usually make my slices as uniform as I can get with a sharp knife cause they cook more even that way. I slice them horizontally so the seed "star" shows then slice in half again so I have nice half moons 

Use a good Skillet, preferably a Teflon one. Skillets are an important. The success of many a dish depends on the tools you use. I love the T-Fal 12" Teflon Professional. I have had it for 6 months and use it nearly every day. The teflon coating is holding up well but they all will wear out within time. Some sooner than others.

*contribution from Martha W

Recovery Gelato

For those on Maintenance.

There are so many variations on this recipe it is hard to determine my favorite. It depends on my craving at the time or what is in the kitchen. Sometimes it is chocolate/nut and sometimes it is kiwi/orange zest. Just a note here that I am lactose sensitive so avoid milk products most of the time. For me I can have 3 oils for my dinner and I reserve a cup of raw goats milk or lactose free milk taken from my protein at lunch, to use for my de-cafe coffee during the day. Sometimes I have left over milk is how I came up with recipe. Will make it with 2 of my 3 oil allotments  but recipe can be adapted to fit most plans.  For the recipe below-- Lets go for the Chocolate/Nut

Ingredients

1 large Banana, frozen without the peel

1 TBLspoon Ghiradelli Unsweetened Cocoa

1 TBLspoon Nut

2-4 TBLspoon Milk.

1 cup Cinnamon water (see separate recipe)

Directions

Cut  up frozen Banana into medium size chunks. Put in processor along with the rest of the ingredients except the cup Cinnamon Water. Pulse the mixture, adding very small amounts of Cinnamon water until it becomes velvety smooth like Italian Gelato, less than 5 minutes. Be careful not to add too much liquid or the texture will get soupy, it's still good but will not have that lovely gelato texture. Spoon mixture into a fancy cocktail glass and eat immediately or could be kept in freezer for short periods. The longer it sits in the freezer the harder it becomes. Sometimes when I leave it in longer it forms an icy crust which does provide another interesting texture layer.

Abstinent Measuring

1 serving = 1 protein, 1 fruit, 2 teaspoon Oil

Note

Frozen Bananas: I freeze the banana with the peels on most of the time cause it is easier. When ready to use  I put the frozen banana covered in some water and thaw just until the fruit pops out of it's skin. Important not to let fruit become too soft.

Milk: I love to use raw goats milk as the cream content in it is wonderful. Raw cows milk with all of it's lovely cream content would be superb and I would use it if I could.

*contribution from Martha W

Cauliflower and Red Pepper Chowder

Ingredients

1 TBLspoon Butter

2/3 cup Shallots (about 4 lg), minced

½ cup Celery, diced

2 (14 ½ oz) cans Vegetable Broth

1 ½ cup Water

6 cups Cauliflower Florets (about 1 head), finely chopped

2 cups Red Bell Pepper (about 2 medium), finely chopped

1 cup Rutabaga, cubed

½ cup Turnip, chopped

1 Bay Leaf

1 cup 2% reduced-fat Milk

½ teaspoon  Black Pepper

3 TBLspoon fresh Basil (1 TBLspoon dried), minced

Directions

Melt the Butter in a Dutch oven over medium heat. Add Shallots and Celery cook 5 minutes, stirring constantly.  Add Broth and Water; bring to a boil. Add Cauliflower, Bell Pepper, Rutabaga, and Bay Leaf, return to a boil.   Reduce heat, and simmer 20 minutes or until Vegetables are tender.  Stir in Milk and Black Pepper. Cool slightly; discard Bay Leaf.   Place 1 ½ cup Soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1-½ c soup.   Add the remaining soup to the pureed soup, and stir in Basil. Return the soup to the pan, and bring to a boil over medium high heat, stirring frequently. Remove from heat.

Abstinent Measuring

1 cup = 1 vegetable

NOTE

1. This tastes better after it's chilled for a few hours and the flavors have had a chance to meld. Leaving a portion of the soup chunky gives a hearty consistency.

2. For Vegan,  substitute your favorite Oil and Coconut Milk instead for Butter and Cow's Milk

*contribution from Area II Cookbook 2004

Eggless Tofu Salad

Ingredients

8 oz moist (loose) Tofu, drained and mashed

1 TBLspoon Dill Relish

1 to 2 teaspoon each (to your preference)

Dijon Mustard,

Spicy Brown Mustard,

Yellow Mustard

SPICES according to your taste preference

2 teaspoon Parsley

½ teaspoon Dill Weed

¼ - ½ teaspoon Onion Salt

¼ - ½ teaspoon Garlic Salt

½ teaspoon Paprika

dash celery seed

dash Red Pepper

juice of one Lemon wedge

Optional

1 teaspoon Canola Oil or Miso Mayo

Directions

Mix all ingredients thoroughly (mash with fork).

Makes 1 serving

Abstinent Measuring

1 serving = 1 protein 

Note

Tofu: I prefer regular or reduced-fat, but silken style can also be used

Make it a Meal

great with 2-cup salad for lunch.

*contribution from Area II Cookbook 2004

Onion Kugel

Ingredients

3 cup Onion, finely chopped

6 Eggs, separated

1 cup plus 2 TBLspoon  Oat Bran

2 TBLspoon Olive Oil

2 teaspoon Garlic Powder

1 teaspoon Salt

1 teaspoon Black Pepper

1 teaspoon Oregano

Directions

Preheat oven to 350 degrees.  Spray an 8 x 11” glass baking dish with Olive Oil flavored nonstick spray.  Separate Eggs.  Beat Egg Yolks in quart mixing bowl.  Add Onion and Spices and mix well.  Whip Egg Whites to stiff peaks (electric beater works best) and carefully fold into Onion mixture.  Place mix in baking dish.  Spray top with nonstick spray and cook for 45 minutes to 1 hour (until light brown.) Cook in middle of oven.

Makes 6 servings

Abstinent Measuring

1 serving = ½ vegetable, ½ protein, 3 tbsp bran, 1 tsp oil. 

*contribution from Area II Cookbook 2004

Rice Pudding

Ingredients

1 cup cooked Brown Rice

1 Egg

1 cup Milk

¼ teaspoon Cinnamon

1/8 teaspoon Nutmeg

1/8 teaspoon Allspice

1/8 teaspoon Cumin

1 pkg artificial sweetener

Directions

Preheat oven to 325 degrees.  Spray small casserole dish with nonstick spray. Mix together egg and milk.  Beat until thoroughly mixed.  Add seasonings and sweetener.  Add rice. Pour into sm casserole dish.  Bake for 20 to 25 minutes or until liquid has been absorbed. 

Makes 2 servings

Abstinent Measuring

1 serving = 1 grain, ½ protein

Note

The original recipe just listed the spices.  The quantities listed for Cinnamon, Nutmeg, Allspice and Cumin are to taste.

*contribution from Area II Cookbook 2004

Spaghetti Squash Pizza

Ingredients

1 Spaghetti Squash

4-6 cloves Garlic, minced

1 teaspoon Garlic powder

2 teaspoon (total) other Italian Spices of your choice

1 cup Veggie topping of your choice (i.e. Mushrooms, Green Pepper, Onion…)

2 oz Pepperoni slices (if you haven’t tried turkey pepperoni – try it – you’ll like it!)

1 oz shredded Cheese

½ c Spaghetti sauce, check ingredients for sugar-fifth or later

Directions

Preheat oven to 300 degrees.  Bake Squash for 2 to 2 ½ hours, depending on size.

Cool Squash and cut in half lengthwise.  Remove seeds. Remove Squash from skin and place in bowl.  Add Garlic.

Coat pie plate with nonstick spray. Measure 1 c of Squash.  Spread out evenly on pie plate.  Sprinkle seasonings on top of Squash.  Bake uncovered at 350 degrees for 30 to 40 minutes.

Place Spaghetti sauce, Veggies, and Pepperoni slices evenly on top.  Sprinkle Cheese over the top.  Bake for 10 minutes and serve.

Makes 1 serving

Abstinent Measuring

1 serving = 1 protein, 2 vegetables, ½ c condiments

*contribution from Area II Cookbook 2004

Stir-Fry (Vegan)

Ingredients

4 oz. baked Tofu or Tempeh, cut into small strips or 8 oz. cooked Chickpeas

4 cups raw Veggies, cut into ½ to 1 inch pieces (cooks down to 3 cups), include Broccoli, Bok Choy (Chinese Cabbage), Bell Pepper, Onions, Mushrooms, Carrots, Celery, Bamboo Shoots, Water Chestnuts, etc.

2 cloves minced Garlic

1 teaspoon Sesame or blended Wok Oil

Spices

dash Ginger

dash Celery Seed

¼ teaspoon Curry

1/8  teaspoon Cardamom

1 – 2 Tblspoon Soy Sauce

Optional

I Tblspoon Arrowroot powder, use for thickening sauce, not necessary if using grain option in Note below.

1 Japanese Red Pepper (Red Jalapeno Pepper), finely diced, remove seeds and white fleshy placenta inside pepper to reduce spiciness

½ c Brown Rice –see Grain Option in Serving Suggestions

8 oz. Adzuki Beans – see Side Dish Option in Serving Suggestions

Directions

Coat a large preheated stir-fry pan or wok with Oil and add Veggies (except Bok Choy Greens), diced Red Pepper, Garlic, and Protein.

Cook over medium to medium-high heat, stirring often. When Veggies start to "sweat", add ½ the Soy Sauce, cover pan and let steam.

Stir Veggies every few minutes. Remove lid when Broccoli is almost tender.

Turn up heat to cook off excess water from Veggies, stirring continuously. Once Water is almost cooked off, reduce heat and add Greens from Bok Choy.

Add Spices, Arrowroot, and remaining Soy Sauce after Veggies are fully cooked (Bok Choy greens are wilted).

Abstinent Measuring

Meal counts as 1 protein, 3 veggies, and 1 tsp fat

Note

On the Bok Choy: remove green leafy part from white stalk. White stalk is chopped and cooked with the other veggies. The greens should be coarsely chopped and will be added later to the stir-fry.

Serving Suggestions

Grain option - Subtract 1 c Veggies and add ½ c cooked short grain Brown Rice or short grain sticky (sweet) Brown Rice to stir-fry after spices.  Mix thoroughly.

Side Dish option - Subtract protein, slightly reduce amount of red pepper, garlic, spices, and soy sauce when cooking. Instead, serve with 8 oz. Adzuki Beans on the side.

*contribution from Area II Cookbook 2004

Ensalada Pepino

Ingredients

4 Cucumbers, peeled and sliced

1 Red Onion, sliced in rings

1 cup Jicama, sliced

1 Tomato, sliced

2 Tblspoon Splenda or other Artificial Sweetener, Splenda is a 1:1 replacement for sugar

2 Tblspoon Lemon Juice

2 Tblspoon White Vinegar

Sprinkling of Paprika

Directions

Combine all except paprika. Chill over-night. Toss in Paprika before serving..

Abstinent Measuring

1 cup = 1 vegetable

*contribution from Area II Cookbook 2004

Broiled Salmon with Chili Seasoning Rub

Ingredients

2 – 2 ½ lb Salmon fillet

1 Tblspoon Olive Oil

Seasoning Rub
¼ cup Paprika

1 Tblspoon Chili powder

1 Tblspoon ground Cumin

¼ teaspoon ground Red Pepper (Cayenne)

¼ teaspoon ground Cinnamon

½ teaspoon Sea Salt or other high quality Salt

Directions

Prepare a hot charcoal fire in a large charcoal grill (over 22 inches.) Remove the grill grating and coat with non-stick spray, preferably Olive Oil flavor. 

Stir together in a small non-stick skillet the Seasoning Rub ingredients.  Heat, stirring constantly for 2 minutes over medium heat.  Remove from heat and pat 2 Tblspoon of the spice mixture over the flesh side of the Salmon fillet.  Drizzle the Olive Oil over the top of the fillet.

When the coals are covered with a thin layer of white ash, push half the coals to one side of the grill and the other half to the other side of the grill, so that there are no coals in the center.  Place grill grate on the grill.  Lay the fillet, flesh side down, over the middle of the grill grate.  Cover and grill for 7 minutes.  Turn the fillet with two spatulas and grill skin side down for 7 to 8 minutes.  When the salmon is opaque throughout or  the internal temperature measures 135 degrees (or a little sooner if you like salmon less well-done,) remove it from the grill with two spatulas.  Serve hot off the grill.

Serves 6 to 8 depending on size of fillet.

Abstinent Measuring

4 oz = 1 protein

Note

The Chili Rub contains enough seasoning for several meals.  Also excellent on meats and poultry.

*contribution from Area II Cookbook 2004

Hummus

Ingredients

1 cup Garbanzo Beans, drained (reserve liquid for thinning out hummus if needed)

1 teaspoon Sesame or Olive Oil

¼ - ½ teaspoon Onion Salt

Dash powdered Cumin

Dash Paprika

Pinch Cayenne Pepper

1 Tblspoon fresh Parsley, finely chopped (omit if dried)

1 Lemon, just the juice, add according to your preference

Directions

Place all ingredients in a food processor and blend well.  Add Garbanzo beans’ liquid if too thick – to reach desired consistency.

Abstinent Measuring

1 cup = 1 protein, 1 fat

Make it a Meal:

This makes a great dip for 2 cups of carrots, celery, broccoli, bell peppers or other raw veggies for a full lunch

*contribution from Area II Cookbook 2004

Dilly Tuna Salad

Ingredients

8 oz water-packed Tuna, rinsed and drained

3 teaspoon sugar-free Mayonnaise

4 teaspoon Vinegar (Rice Vinegar, White Vinegar or your choice of sugar-free Vinegar)

1 ½ teaspoon Dill Weed

Salt and Pepper, to taste

8 oz Legumes, rinsed and drained

4c Salad Greens

Directions

Place Tuna in a medium bowl.  Flake with at fork into medium pieces. Add Vinegar and continue to flake into small pieces.  Add Mayonnaise, Dill, Salt and Pepper and blend well.  Carefully fold in Legumes. Refrigerate. Serve Tuna mounded on 2C of Salad greens.

Serves 2

Abstinent Measuring

1 serving = 1 protein, 1 teaspoon Oil, 2 vegetables

Serving Suggestions:

For a change, serve Tuna on steamed Chinese Pea Pods, angle cut Carrots, Mushrooms and Bean Sprouts instead of Salad Greens

*contribution from Area II Cookbook 2004