My Home Recipe

Ingredients:
1/2 of a medium Jicama
Seasonings of choicePeanut Oil (or other oil suitable for high heat frying)

How to Prepare:

1. Peel and rinse 1/2 of one globe of jicama.
2. Slice paper thin, using one of those “as seen on TV” type vegetable slicers if you can.
3. They give you the thinnest slices. Otherwise use a very sharp knife and slice carefully and thinly. Blot excess moisture from slices.
4. Use enough oil to cover bottom of large skillet and to cover the slices, about 1/4″ deep should do it. Heat oil, but do NOT OVERHEAT.
5. Add jicama slices in a single layer. You won’t get them all done in one batch.
6. Fry each batch until you have browning around the edges, then remove to paper towels to drain while the next batch frys.
7. The chips shrink considerably. While still warm sprinkle them with pepper, salt, low carb seasonings, parmesan cheese, whatever you like, but lightly.
8. If you make the slices thin enough and fry carefully these chips come out so delicate and crunchy. Really too delicate for dipping unless you just use a thin Ranch dip or something.

Ingredients:
1 large eggplant (red, white, yellow,spanish)
1 can pitted black olives
1 quart tomato sauce (whatever low carb brand you use)

How to Prepare:

1. eggplant cut ½” pieces 1 large onion – cut ½” pieces.
2. Pitted Black Olives diced small1 small jar spanish olives diced into small pieces ¼ cup cider vinegar – more to taste
3. Mix all chopped ingredients and add the vinegar.
4. Toss well to mix the vinegar with the mixed veggies.
5. Let set a few minutes and toss again.
6. Add the tomato sauce and mix again. A
7. dd red pepper and black to taste (1/2 tsp red is hot).
8. Mix one more time before placing in a 4 qt. Corningware pot.
9. Bake in the oven at 325`F for about 1 hour (1 ½ hours is mushy)
10. Let cool to room temperature, toss and refigerate before serving.

Suggestions: prep time on the above recipe is about 15 minutes, has
a very unique taste that satisfies the appetite.

Ingredients:
1 pound round steak
2 tablespoons lime juice
4 tablespoons oil
1 clove garlic – crushed
1 teaspoon crushed red pepper – flakes
½ teaspoon salt
½ teaspoon pepper
6 cups romaine lettuce – shredded
4 tablespoons bottled Italian dressing
1 small tomato – diced
½ onion – cut into thin rings
1 medium cucumber – sliced thin, don’t peel
8 black olives
2 medium radishes – sliced thin

How to Prepare:

1. Mix lime juice, oil, garlic and seasonings. Place in a large zipper bag w/meat. Let marinate overnight, turning occasionally.
2. When ready to serve, heat Foreman grill and cook for 6 minutes. (You may need to cut steak in ½ or smaller).
3. If using a skillet, preheat skillet -you want it to sizzle when you put the steak in☺ Cook over high heat for 4 minutes per side.
4. Toss lettuce with dressing and place in 4 plates. Top with the vegetables.
5. Slice steak thinly and place on top of salad.

Ingredients:
½ cup kalamata olives
1 tsp capers
¼ cup extra virgin olive oil
1 tbsp balsamic vinigar
Equipment Needed:
Chef’s knife
cutting board
mortar & pestle
small bowl
measuring cups and spoons
1/4 to ½ tsp oregano
¼ to ½ tsp rosemary
1 clove garlic
1/8 tsp black or white pepper

Instructions:

1. Chop olives until pieces are 1/8” or less.
2. Crush capers and garlic with knife blade and mince fine.
3. Grind oregano and rosemary with mortar and pestle until powdered.
4. Combine all ingredients in small bowl. Cover and chill for 2 hours.
5. Serve over cold asparagus or thin sliced tomato or other cold cooked vegetables.

Note :  

• The vinaigrette should run slightly from the tapenade after it sits for a few seconds.
• Tapenade may be prepared a day in advance.
• Experiment with other herbs and types of acids to complment other foods such as fish or cold meats. Wine or cider vinigar may be substituted to reduce the carbohydrate by 0.5 g per serving.

Ingredients:
1 medium cucumber 1 large tomato
2 green onions
4 tablespoons low carb
italian salad dressing – 4 – 5
2 teaspoons splenda

How to Prepare:

1. Dice vegetables- slice green onion, combine in a small bowl, sprinkle dressing and splenda over all and add salt and pepper if desired.
2. Gently stir to mix and coat all, and refrigerate for at least 2 hours or overnight.
3. This recipe serves 2-3, and is awesome with a steak or chicken breast. The marinade is
4. good on the meat as well.

Ingredients:
12 eggs heavy mayo
canned baby shrimp, green or black olive slices for garnishpaprika
sea salt pepper

How to Prepare:

1. Place eggs in a large saucepan and add cold water until covered by 1″. You can add salt to the water if you like.
2. As the water starts to heat up, stir the eggs … this will help the yolk harden in the
   center of the egg.
3. Let eggs boil for 10 minutes.Take off the heat and drain … place eggs in ice water to cool, replacing ice as it melts.
4. Shell eggs and cut in half. Scoop out yolks into a mixing bowl. Place egg white “face” down on an absorbent paper towel.
5. Using a fork, break up all yolks. Add heavy mayo until creamy. Add salt & pepper to taste. Using a whirr mixer (single bladed hand mixer), blend until all the lumps are gone.
6. I use a pastry shooter to fill the egg whites with the deviled mixture.Top with baby shrimp, green or black olive rings.

Ingredients:
2 cups peas, canned – fancy
1 ½ cups finely chopped onion
1 cup celery – chopped
2 cups lettuce – cut bite-sized
1 cup mayonnaise
10 slices bacon – cooked and crumbled
¼ cup Parmesan cheese

How to Prepare:

1. Toss peas, onion, celery, and lettuce with mayonnaise in a serving bowl.
2. Sprinkle bacon on top. Sprinkle with Parmesan cheese. Cover;refrigerate overnight.
3. Little peas, celery, and bacon add crunch and color to this salad.
4. It’s a very nice change of pace for a picnic or potluck.

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See what I get from online discount mart. These large sunflowers sure will add more colorful to my garden. I am going to have a relaxing and beautiful garden with the products purchase from online discount mart.

I wonder do men love their wife more if the wife knows how to cook? My mother told me that instead of control a man’s heart, cook a better meal, and control his stomach will the best. I’m not sure is this true or not? Nevertheless, my man loves me to cook for him. Even thought he did complaint that my food not always tasty. :p

So, man! If you are going to marry, please either chooses a girl who knows how to cook. Or else, you have to learn how to cook for her. Does not matter she is Russian, Chinese, Canadian, Belarus or whatever is she. For example, if you want to get a Russian bride that know how to cook. Choose one out from thousand russian girls that you like is not difficult at all. Right?

Ingredients:
1 lb ground beef 1 can diced tomatoes
1 package taco seasoning (follow directions for taco seasoning)
½ cup sour cream ½ cup salsa
as much lettuce you need for the salad vegtables to your liking for the salad
shredded cheese

How to Prepare:

1. add ground beef and diced tomatoes to skilet after browning meat add taco seasoning (follow water requirements on back of seasoning package)
2. after meat is cooked drain set aside.
3. Combine lettuce and your choice of vegtables your salad bowl
4. add meat to top sprinkle with shredded cheese and add sour cream and salsa for your dressing.