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 | Chicken Korma and vegetable sabzi
Air date 2/7/07 Serves 2-4 Chicken Korma 1.5 to 2 lbs chicken, cut into small pieces 1 large onion 1 C plain yogurt1-2 tsp garlic paste1 tsp ginger paste1/6 C vegetable or Canola oil1 tsp salt1 tsp chili powder1 tsp curry powder1 tsp turmeric powder Chop onion into small pieces. Fry on high heat in oil till transparent. Mix in garlic & ginger pastes. Stir frequently, reduce flame and fry well till it forms a homogenous mixture and oil starts seeping out. Mix in chicken pieces; add salt, turmeric, chili powder, curry powder and yogurt. Cover and cook on low heat till meat is tender. Vegetable Sabzi 1 medium size cauliflower 1 C shelled peas 1 medium onion 1 tsp salt1 tsp turmeric1 chili powder Chop onions, fry in oil till transparent. Add cut up cauliflower and peas, salt turmeric and chili powder. Cover and cook on low heat till done. By Nanda Kishore TOTAL 6.99 |
 | Jarvis’ Salmon Loaf WITH GLAZED YAMS Aired on 1/24/07
By Jarvis El-Amin
Serves 2-4
1 can of salmon
1 small onion, chopped 1/2 cup of bell pepper, chopped 1/2 teaspoon Badia complete seasoning 1/3 cup of bread crumbs 1 brown egg 1 can of cream of mushroom soup for glazing on top 1 can yams, undrained 1 Tbsp brown sugar 1 Tbsp margarine Mix salmon, onion, bell pepper, Badia seasoning, bread crumbs and egg in a large mixing bowl. Form into a loaf. Bake in a baking pan at 450 degrees for 30 minutes. Pour cream of mushroom soup on top after it is baked. Bake an additional 10 minutes. Meanwhile in a large skillet over medium heat, sauté yams (undrained), brown sugar and margarine, stirring occasionally until heated, about 5 minutes. Cost Breakdown: Salmon 2.99 Onion .45 Bell Pepper .50 Badia Seasoning .40 Breadcrumbs .30 Egg .15Mushroom Soup .59Yams .99 Brown sugar .30Margarine .25 TOTAL $ 6.92
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 | Cilantro, Peppers and Pork Asian Treat Aired on 1/10/07 Serves 2Recipe by Bill Rogers Ingredients: 1/4 cup chopped, fresh garlic1/2 to 1 cup sliced “ Bell ” peppers, red, yellow, orange, green (pick your favorite colors)1 cup fresh “Snow Peas”1 can water chestnuts1/4 cup “Chinese sliced” sweet onion1/2 cup Fresh chopped Cilantro1/4 cup soy sauce1/2 cup water2 tsp cornstarch2 Tbsp dark brown sugar2 or 3 Tbsp sesame oil (any cooking oil will do) but sesame sets off the Asian flavorApprox 8 oz thin sliced boneless pork loin or chops1/2 cup of white rice Start cooking your rice, then while that’s going on carefully wash all your veggies! Slice and chop about 4-5 good sized cloves of garlic so you have a variety of different sized slices and chunks; same with the “Bell” peppers, some long thin slices, some larger square cuts for the aesthetic ambience. Pull the stems from the snow peas trying to remove the “string”. The “Chinese Cut” of an onion is to slice thin and thick from the outside. That is take the whole onion and slice off one side then turn it to get the most “outside” slices you can. Chop fairly finely a whole bunch of Cilantro, just remove the major stems. Slice the pork into thick and thin strips. Thick being about 1/2” wide, thin ½ of that. The strips should be about 2” long. Combine the soy sauce, brown sugar, water and cornstarch, mix well. Get a wok or large sauté pan very hot and put in the oil, swish it around to cover the bottom of the pan, don’t let it burn, turn the heat down 1/3. The cooking process is fast. Don’t over cook! Your veggies should be “just” cooked--still firm and crisp. Don’t forget your rice! How’s it doing? Start with the pork and about 1/3 of the cilantro. Get the pork just browned well, it’s thin and will cook fast and fully in the final phase. Remove the pork with a slotted spoon. Keep any juices. Turn the heat back up to high until you start to see some good steam or your juices start to sizzle. (Maybe a little more oil if needed.) Quickly put in snow peas and give them a good shake or stir well to coat with the oil and juices. Pour in about 2 Tbsp of water for a good cloud of steam. The rest of the cilantro next, stir. Now the onions and garlic, stir. Water chestnuts, stir, Reduce the heat ½. Peppers, stir. This should be about 3 minutes in for the whole process. Put the pork back in, stir. Now for the sauce. Mix it up, stir it up again, (it will have settled) then slowly pour in your sauce mixture, reduce heat to medium low. Stir until the sauce begins to thicken. Now you should have a dazzling bright and pretty dish with a rich brown glaze sauce. Serve in a Japanese bowl over rice! Now that’s joutou, torebian! Very good! Domo Arigatou Gozaimasu! Bushidou! TOTAL 6.98 |
 | Oscars Cuban Roast Pork with Yellow Rice & Black Beans Featured 12/14/06 Serves 4
2 boneless pork loin chops2 oz. Mr. Mojo Fresh Marinade1 pkg Vigo yellow ricecooking oil 1 small onion, chopped1 green pepper, choppedsalt & pepper to taste15.5 oz. can black beans 1 plantain
Marinate pork chops overnight in Mr. Mojo sauce. Cook rice according to package directions. Pan fry pork chops in a small amount of cooking oil to keep from sticking.
In medium skillet sauté onions and peppers in cooking oil until tender. Add salt and pepper to taste. Add black beans. Simmer about 5 minutes. Peel and slice planton at an angle and fry lightly in a little cooking oil, until golden brown. Ladle beans over the rice.
Serve with pork chops and the fried planton on the side. By Oscar Diaz Price breakdown: Pork chops 2.38Mr Mojo Marinade (2 oz at 33cents/oz) .60Vigo rice mix .99Onion .50Green pepper .50Can black beans .79Plantain .45 Total $6.21 |
Click pic to view | MYSTIE JEAN'S Countrified Pepper Steak and Onions and Country Corn Pudding 1 Small white or red Onion 1 Small Red or Green Pepper In a 10" skillet add 1tsp oil heat skillet on med heat until oil is hot Add the chopped steak salt and pepper and brown on both sides Pour 1/3 cup H20 into skillet cover and simmer until done 1 Package (8-1/2 ounces) corn muffin mix 1Can whole-kernal corn, drained 1/2 cup or 1 stick butter softened Pre-Heat oven to 350 degrees Coat a 2-quart cassarole dish with nonstick cookingsparay In a large bowl, combine all the ingredients; pour into cassarole dish You can also microwave this tasty dish on high temp for 17-18 minutes, or until set. Let cool for 5 minutes before serving |
Click pic to view | Rachael's Frugal fish tacos
Featured on NBC "DAYTIME" SHOW 11/29/06
Ingredients1 pound white fish (catfish, tilapia, etc.) 4 whole wheat tortilla wraps 1 cup Mojo sauce (store brand will work great!) 1 small can or 1 cup fresh, cooked corn kernels ½ cup lemon juice¼ cup lime juiceSaltPepperCooking oil, preferably olive oil Salsa Ingredients: 1 ripe mango1 can Mexican Salsa Verde (green salsa) 2 tablespoons lime juice2 tablespoons lemon juice SaltPepperExtraLettuce1 bag Vigo or similar yellow rice with black beans Slices of lemon and limes for garnish Sprinkle the fish with salt and pepper. Marinate fish one cup of mojo sauce for a ½ hour to an hour. Marinating longer will actually cook the fish so be careful. Remove fish from the marinade and discard remaining sauce. Saute fish in 4 tablespoons of olive oil. Brown lightly on each side. While the fish is cooking, you may prepare your salsa. Cut up one mango, discarding the skin. Combine with the Mexican Salsa Verde, lime juice and lemon juice. Salt and pepper to taste. Set aside. Warm tortillas in foil in the oven at 350 degrees for 7 minutes. Remove fish from the pan. Place tortillas on a plate and place torn lettuce on wraps. Place fish on top of the lettuce. Top with the fresh mango salsa and eat! Note: Mexican Verde Salsa has all the spices in one can for less than a dollar. Cilantro, garlic, etc. is included all in one can for so much less than buying it separately. Rice with the beans included in the mix is a cheap trick. Any white fish will do in this recipe. Whatever is on sale will do the trick, even frozen.
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Click pic to view | Nate j's "Lutz Orange chicken"
Featured on NBC "DAYTIME" show
2 Boneless Skinless Chicken Breasts ½ Cup Fresh Squeezed Orange Juice 1 orange seeded, peeled and cut 1 tablespoon pink lime juice (you can use a regular lime if not on hand) 2 minced cloves of garlic 1 tablespoon soy sauce 3 tablespoons of butter ½ tablespoon of flour (to thicken sauce) 1 tablespoon sugar or splenda 2 pinches salt 1 pinch of pepper. Chicken may be marinated in an extra half cup of orange juice over night before cooking. Heat pan on low-medium setting and melt butter. Sauté and brown the chicken breasts in two tablespoons of butter until they are cooked through and the juices run clear. Salt and pepper may be added to the chicken. Remove from pan. Let rest. Cut chicken into long strips. In a separate pan, melt one tablespoon of butter. Add the minced garlic and flour and sauté until brown. Add the orange juice, sugar or splenda, soy sauce, oranges and pink lime juice. Pour sauce over the chicken. May be laid over brown or white rice and/or fried plantains. Garnish with fresh orange wedges and squeeze extra pink lime juice over the top. PLEASE NOTE: Oranges, pink lime and plantains are all from the orange grove in Lutz on our property; therefore those are at no cost. If you don’t live in an orange grove, your local fruit stand will have fresher, cheaper oranges than the supermarket. |
 | Recipe featured on ABC Action News at 6am LISA'S PORTOBELLO FETA PASTA
Serves 2-4 Feta cheese highlights the flavor of these wonderful meaty portabellas. Serve this over pasta with black olives for a exciting, flavorful, healthy meal. INGREDIENTS:
OLIVE OIL
4-5 CLOVES FRESH GARLIC
1- 28 oz CAN DICED TOMATOES
2 LARGE PORTOBELLO CAPS
1- 4oz PACKAGE FETA CHEESE
1/2 lb ANGEL HAIR PASTA
SMALL CAN SLICED BLACK OLIVES 1. In a small sauce pan sauté olive oil, chopped garlic, and diced tomatoes until flavors blend well about 10-15 min.
2. During this time clean portabellas. Remove stems and gills. Brush off dirt with a paper towel. * DO NOT RINSE PORTABELLAS IN WATER*
3. Brush each Portobello cap with olive oil. Then take tomato mixture and fill each portabella cap. Reserve at least 1/2 of tomato mixture.
4. Top each filled cap with small amount of feta cheese. Place on metal sheet and bake in oven at 350 degrees until cheese is slightly golden brown.
5. Cook pasta as directed on box. When pasta is done toss with a little olive oil to avoid sticking.
6. Place pasta on a serving dish, arrange baked portabellas on top, pour reserved tomato mixture over pasta, and top with remaining feta cheese. Garnish with sliced black olives and parsley.
Enjoy! * NEVER RINSE MUSHROOMS WATER TENDS TO DROWN OUT THEIR FULL FLAVOR Hello, my name is Lisa Vernon. I was born in Cleveland,Ohio and lived there most of my life until recently moving to Tampa, Florida. I have lived here only 1 year and enjoy every moment of this beautiful place. I have a wonderful husband of 10 years, and two delightful children ages 2 and 8. I spent 13 years as a jeweler and now I am a stay at home mom. I am very active as a den leader for my son's scout troop. I have strong involvement in my children's education, and believe all children should have a opportunity in education. You may wonder where my recipe came from. First I come from a family of wonderful cooks. You can say I learned everything from my mom. From wonderful Hungarian pastries to delightful soups and meals. I can cook just about anything. Lisa's Portobello feta pasta came from an idea I had. My husband hates mushrooms, I love them. We went to dinner one night and a friend convinced him into eating these portabellos. He told him they are like eating meat. So that's when I had my chance to pull one over on my husband. He is a meat and potato guy, loves his pasta too! So, I took this idea I had and made just the Portobello caps as an appetizers they were the hit of every party. All my friends and family love these. I later thought to add pasta to these Portobello caps, and that's how I created this wonderful healthy meal. |
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