P+ 7

Serves 8

What you’ll need

1. BBQ Wood Coal (I prefer Best of the West® Mesquite Lump Charcoal myself)
2. BBQ Grill (I love my One-Touch® Gold 18.5″ Weber grill)
3. BBQ Grilling Tongs
4. Lump Charcoal Chimney (to pre-light your coal) I love my Rapidfire® Weber Chimney

Ingredients

• 1 cup(s) Follow Your Heart Grapeseed oil vegenaise
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 1/4 tsp ground cumin
• 8 small eggplant(s), cut the green part off, cut at the top, wash.
• 1 tsp Lawry’s® Seasoned salt 25% less sodium

Instructions

1. Clean your eggplants, cut off the green top, set aside.
2. In a mixing bowl, add the grapseed oil, garlic, onion, salt, pepper, cumin and seasoning salt, mix till all the dry seasonings are mixed well into the oil.
3. Using a sauce brush, you’ll want to “paint” the sauce onto the eggplants.
4. Fire up your wood-coal grill, make sure the grate is hot, and place the eggplants on the fire. As you turn the eggplants every 3-5 minutes, continue to brush on the sauce.
5. You’ll know you’re done when the eggplants are soft to the touch. Set in a bowl to drain off any excess water, and enjoy. I eat the whole thing… makes a wonderful way to enjoy your eggplants.

Servings 16

4 p+

Ingredients

Instructions
18 cup stock pot
Place your chopped carrots and parsnips on the bottom, high flame,
add 4 cups of water.Add your chopped meat (washed), then layer the the rest of your veggies on top. Add one bottle/can of your fav Ale (Using Speed Racer 5), low flame for 5 hours, stirr every hour.

Makes 10 Servings

5 p+ per serving

What you’ll need:

• 3 lbs. of ground chicken breast
• Aluminum Foil
• Sharp Knife
• Cutting board.
• Outdoor BBQ Grill & hot coals
• Spice Base:
• 3 tsp. (15ml) Sumac
• 3 tsp. (15ml) Garlic powder
• 2 tsp. (10ml) Onion powder
• 1 tbsp. (20ml) Cumin
• 1 tsp. (5ml) Ground Black Pepper (fine)
• ½ tsp. (2.5ml) Celery Salt
• ½ tsp. (2.5ml) Kosher Salt
• ½ tsp. (2.5ml) Fresh Red Pepper
• ½ tsp. (2.5ml) Ground Turmeric
• 1 tbsp. (20ml) Sweet Basil
• 1 tsp. (5ml) dill weed
• 1 tsp. (5ml) Oregano
• 1 tsp. (5ml) Lawry’s Seasoning Salt

Directions:

1. Start the BBQ, heat the coals to red/white hot, place grill on top
2. Mix in the spice base into the 3lbs of ground chicken breast.
3. Put a generous ball of the spiced ground chicken breast on a large slice of Aluminum Foil.
4. Fold the Aluminum foil into a pouch, remembering to fold the edges a few times.
5. Press the pouch flat.
6. Add to the grill, flip every 5 minutes.
7. Cook till done.
8. Remove the Aluminum foil, with a sharp knife and cutting board, cut into thin slices.

Enjoy.

Ideal for soups, stews, salads.

This is a tandem cooking experience.

You’ll be using your 20 cup stock pot & 18 cup crock-pot.

This will yeild about 30 servings, at 4+P per serving.

You will need:

1 cup(s) canned kidney beans

6 small radishes, peeled & diced

12 medium summer squash, Italian, Mexican, peeled and sliced

3 small spanish onion, diced

3 cup(s) whole uncooked white potato, cubed, boiled

3 3/4 pound(s) mushroom(s), cleaned, stems removed, sliced medium

8 medium tomato(es), fresh off the vine, wahsed and cubed.

2 pound(s) cooked turnips, Fresh, washed, peeled, cubed.

1 pound(s) raw parsnips, cubed, Washed, peeled, sliced.

1 cup(s) Carrots, Washed, Peeled, Sliced

2 cup(s) canned broadbeans, drained, washed

3 pound(s) beef stew, Washed, seasoned

1 pound(s) celery, Washed, cut into 4″ length

2 can(s) or bottle(s) Irish Ale

Instructions

In a crockpot you’ll add:

1. Celery on the bottom

2. Turnips

3. Radishes

4. Parsnips

5. Carrots

6. Stew Meat

You’ll add two bottles of Irish Ale and 2 cups hot water.

Season the meat with:

1 tsp. Garlic powder

12 turns of cracked black pepper.

A dash of MSG-FREE Seasoning Salt (your choice).

3 pinches of salt.

Allow the Crockpot on low to cook for 5-6 hours.

About 2 hours before the crockpot is ready,

start the stockpot.

In a large stockpot on the stove add:

1. Parsnips

2. Onions

3. White Potato

4. Squashes (Italian & mexican)

5. Mushrooms

6. 1lb of meat

3 pinches of salt

8 12 turns of cracked black pepper

18 cups water

Stir on occasion. Cook until potatoes are soft, meat will be done by then.

Combine the two pots,

Enjoy.

Something nice to fill the tummy on a gloomy day.  Rich in fiber, serves about 20 people and is only 7 P+ if you’re on the program

Ingredients

12 serving(s) Springfield Blackeye Peas

10 serving(s) Ralphs Tomato Paste

12 serving(s) Ralphs Stewed Tomatoes Sliced

1 tsp Classico Traditional sweet basil

1 tsp white pepper

1 tsp Durkee Ground Cumin Seed

1 tsp kosher salt

1 tsp black pepper

1 tsp ground thyme

1 tsp ground tarragon

1/2 tsp paprika

1 tsp ground oregano

1 tsp dried marjoram

1 1/2 tsp garlic powder

1 tsp dried dill weed

1 medium scallion(s)

1 medium red onion(s)

1 medium raw onion

1/4 cup(s) olive oil

6 serving(s) Ralphs Original Marinara

2 pound(s) Carrots

26 serving(s) C&F Large Limas

Instructions

Soak all the beans together for 6-8 hours, drain and add to a pot to boil for about 30 minutes. Let stand in the hot water (fire off) for another 30 minutes. Drain and re-add back to the stock pot.

Chop the Onions, Scallions and lightly carmalize them in a wok (or tall pan) When they start to turn translucent, add the spices and finish the carmalize, then add them back into the stock pot.

In the same wok, open up the four cans of stew tomatoes, You’ll want to add 1 can of water from the tomato paste into the wok. Heat to a low simmer for about five (5) minutes, then add them to the stock pot.

In the same wok, now add the Marinara and tomato paste, heat to a low simmer, add this also to the stock pot.

Add your cut & shreaded carrots to the stock pot at this time.

Add the olive oil and mix everything together.

Allow to simmer on a low flame for about an hour (mix every 15 minutes)

Enjoy.

Here’s another Stock-Pock/Slow Cooker that you’ll just love to share.  I just made this last night (1/29/11) and it makes 18 cups.  As you all know from a previous post, I’m working on loosing weight, and have joined the Weight Watchers Points Plus program.  I’m taking what I know, and learning how many Points Plus its worth, so I can enjoy my food, and still loose weight.  If you follow my notes.. Know this tasty treat has a “P+value of 5″ per serving.  I hope you find this dish as filling & hearty as I do.  Please note, this is one of my many creations, the point value that I listed, is using their food builder (where you add your stuff, and it tells you the points, per serving).  Obviously, if you are concerned, either log in to “your” account, or join, its a wonderful tool to use.. and re-check my numbers.  Otherwise, I hope you enjoy this wonderful meal

Ingredients

1 1/2 pound(s) cooked winter squash, chopped. 1 cup(s) radishes, chopped 2 cup(s) tomato(es), quarted 1 1/2 pound(s) cooked celery, cleaned and chopped. Stalk only, not the top nor t 1 1/2 pound(s) mushroom(s), washed, cleaned, chopped into slices 1 pound(s) cooked new potatoes, Blanched, Quartered, Salt, Garlic, Herbs, Roasted 1 1/2 pound(s) cooked lean ground beef, washed, made into small balls, or broken up into s 1 1/2 pound(s) raw parsnips & carrots, cubed, Peeled & Cut into rounds 4 cup(s) Emeril’s All natural beef stock 1 can(s) or bottle(s) Grolsch Amber ale

Instructions

Peel Parsnips, Chop into small rounds. Clean & Chop Squash. Clean & Slice Radishes. Wash & Quarter Tomatoes. Wash & Chop Celery (throw away the top/bottom) – only the stalks. Add your Beef Broth & 1 can of amber beer, also all your other ingredients into your stock-pot/slow cooker and set to low. I use an 18 cup model myself. Allow to cook on high for 1 hour. In a seperate pot, blanch your golden potatoes. Remove, let cool, quarter and place in a roasting pan. Add corse salt (I prefer Mediterian/Spain), Add your preference of herbs & spices & 1 sweet onion diced. Broiler on high, times: 5min to check color, 9 min to roast, additional time might be needed, use your best judgement. Take out, allow to cool. After 1 hour has passed on the Crock-pot, add your 80%/20% lean meat, cruble 1/2 of it, spread it around, the other 1/2 make into balls, cover and re-cook on low for 4 hours. Then take your Mushrooms, slice thin, and allow to cover the entire top of the crock-pot, re-cover and allow to continue to cook on low for the next 10+ hours (or overnight). Add a few peices of the roasted potatoes in a bowl, about 3-4 peices, and 1 cup of the crock-pot mixture. Makes for an “anytime” meal in my book!

This dish when properly created, will give you 16 small eggplant shells.  I currently am on WeightWatchers, as this cook wants to drop some pounds.  The best part is, this dish, only is 8 (PlusPoints), its easy to make, filling, and you will have plenty.  Its also ideal if you’re throwing a party, and want a healthy alternative to chips and dip.

What you’ll need:

How to make it:

1) Preheat the oven to 350
Heat half the olive oil in a large based frying pan and cook the eggplant for 8-10 minutes (or until golden brown). Let cool a moment, and remove the center flesh, leaving a little and the skin intact. Chop the remaining flesh and set aside.
2) Heat the remaining olive oil in the same frying pan, and cook the onion over medium heat for 8-10 minutes, until translucent. Add the garlic and cool for another minute, then the tomato, oregano, thyme, basil, and cinnamon, reserved eggplant flesh and salt/pepper to taste.
3) Place the eggplant shells in a large oven-safe dish and fill each with the tomato mixture. Add the juice of 1 lemon over all the eggplant shells.
4) Cover and bake for 30 minutes, then uncover, add the cooked ground meat (in the same frying pan) to the eggplant shells, about 16 shells in total. Re-bake for another 10 minutes.
**If Desired**
Julian peel 2 (of each) Zucchini & Yellow Squash, bake at 225 for about 15-30 minutes, then broil 5-15 to give it some proper color.

Use as garnish.

Serve at room temperature.

As you all know, here on the West Coast, the temperature has begun to drop below what is normal.  I’ve modified a Middle Eastern dish with a twist.

• Take 3 white onions and chop them up
• Take 1 Maui sweet onion and also chop it up.
• Pour some Olive Oil (your choice) generously over the onions in a pot and allow to caramelize.
• Then add Cumin, about 6-8 shakes.
• Add Red Pepper flake, about 3-5 shakes.
• Add a pinch of the following
  • Rosemary
  • Thyme
  • Oregano

• Add about 3 pinches of salt (Kosher)
• 7 turns of a pepper mill.

• Stir in the goodness, until it becomes coated on everything.
• Once the onions turn almost clear, add hot water to fill the pot, leave about 2” from the top.
• Add 4 bouillon cubes – I prefer the Vegetable base (Kosher).
• Allow this to boil.
• Then add the following:
  • 1 can of Garbanzo beans
  • 1 can of Broad beans
  • 1 can of white beans
  • 1 can of kidney beans
  • Stir every so often, for about 10 minutes.
  • Add your favorite shape of small pasta (I prefer shells)
  • Cover; stir every 7-10 minutes, until the pasta is soft.

Enjoy.

So while at the health fair today at work, I tasted something wonderful that our very own Chef Lisa Kurth created, her take on a Roasted Root Vegetable Stew with sage yogurt. It was so tasty, I had to have seconds, and with her permissions, I am sharing it with you all today.

Chef Lisa Kurth’s Roasted Root Vegetable Stew

Dice the following into 1” pieces, you’ll need 6 cups total:

• Turnips
• Russet Potatoes
• Parsnips
• Carrot
• Sweet Potato
• Celery Root

You’ll need the following ready on the side:

• 2 Tablespoons olive oil
• Fresh Thyme
• Rosemary
• Thyme
• Flour
• Shallots
• Onion
• Salt & Freshly ground black pepper
• Vegetable stock.

Pre-heat oven to 350º.  Toss diced vegetables with olive oil and spread evenly on a sheet pan.  Roast for 25-35 minutes (until browned yet firm).  In a stockpot, heat olive oil; add chopped shallots and onion, sauté until translucent, add roasted vegetables.  Sift a small amount of flour over vegetables and toss while coasting all the vegetables in the pot.

Simmer for 10-15 minutes stirring frequently.  Add enough stock to cover the vegetables.  Bring to a rapid boil for 5 minutes and then simmer for 20-30 minutes until thick.

Chef Lisa Kurth’s Sage Yogurt

• ½ cup plain (preferably Greek) yogurt.
• ½ Teaspoon finely julienne sage
• 2 Tablespoons apple butter

Wisk together and spoon in center of soup.

(serves 4)

So the other night, I decided to walk up to the local Hookah lounge in my area, it’s called Ramma Geni Café.  Upon my arrival, I met up with the owner, who happens to be a Freemason, like myself.  We start talking, and I was asked if I wanted tea, when I confirmed that I did, I then requested Mint with Black tea.  I was served more than an ample amount in a French press, it was quite pleasant.

As I was overlooking the menu, it’s broken down into the following categories:

• Organic Espresso Drinks
• Organic Coffees
• Desserts
• Organic Teas
• Herbal Tea
• Black Tea
• Blended Drinks
• Beverages ( water, coke, Pepsi, diet cola, 7up, diet 7up, Snapple, Perrier, regular iced tea/flavored, lemonade (strawberry, kiwi, raspberry) and Italian Sodas (Peach, Strawberry, Watermelon, Raspberry, Passion fruit, Papaya, Iced Rose Drink, etc.) and Fresh Juice (Peach Juice, Cranberry Juice))
• Organic Salads
• Ramma House Specialties
• Side/Specialty Orders
• Taste of Ramma Geni
• Ramma Geni Sandwiches
• Xtreme Wraps
• Healthy Tortilla Wraps,
• Pizza
• Late Breakfast

Ramma Geni Café is also a fully operational l Hookah lounge, and offer their own custom blends for your enjoyment.  The fares are $15 per, rental (of the Hookah), refills are only $10  of the blends, and they offer the following:

• House Mixes
  • Dragon (Coconut Mix)
  • 007 (mixed fruit)
  • Buddy Special
  • Mino² (007/orange)
  • L.A. trash (Cherry Mix)
  • Tom & Jerry (Apple/Pineapple mix)
  • Heaven
  • Sex at the beach
  • R.C. (Lemon Mix)
  • Jessica Special (Apple Mix)
  • Chris Special (Vanilla Mix)
  • Jason Special (grape mix)
  • Sam Special (Melon/Berry Mix)
  • Eve Special (Fruit Mix)
  • Z Special (Vanilla/Coconut mix)
  • Gotty Special (Peach / Mix)

• Strong Mixes
  • A.P.
  • DEVIL
  • Vinni’s Hell
  • Bliss (Mango Mix)
  • Butt Kicker

• Original Flavors
  • Cherry
  • Melon
  • Apricot
  • Grape
  • Double Apple
  • Raspberry
  • Lemon
  • Vanilla
  • Peach
  • Pistachio
  • Pineapple
  • Mango
  • Coconut
  • Orange
  • Mint
  • Banana
  • Strawberry

Ramma Geni Café is located on 8500 No. 106; Los Angeles, CA 90069 and have the hours of:

Sunday – Thursday (Closed Mondays) 7:00 p.m. to Midnight

Friday – Saturday,  7:00 p.m. to 1:00 a.m.