Jewish Apple Cake

3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Soure: www.cooks.com

Lemony Shrimp Skillet

3 Tbs (45mL) olive oil
2 garlic cloves, peeled, whole
1 lb (455g) medium shrimp, peeled and deveined
1 green pepper, cored, deseeded and sliced lengthwise
5 stalks bok choy, greens removed and sliced
1/2 cup (45g) sliced button mushrooms
1 medium onion, chopped
Juice from 2 lemons
Fresh ground pepper and salt to taste (sea salt if on a corn-free diet*)
3 cups (600g) rice, cooked

Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.

Let the shrimp cook until it’s bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.

Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.

Lemon Pepper Linguine with Artichoke Hearts

1 14-ounce (400g) can artichoke hearts
1/2 cup (340g) black olives, sliced
2 Tbs (30mL) olive oil
2 Tbs (30mL) lemon juice
2 cloves garlic minced
1/8 tsp (0.25g) crushed red pepper
Salt and freshly ground black pepper
1 lb (455g) lemon pepper linguine

Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt, and pepper in a large bowl. Let stand at room temperature 1 hour.

Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.

Tater Tot Casserole

1/2 pound ground beef or about or about 2 cups (1 pound raw) cooked diced chicken or turkey
About 4 cups vegetables, any type (frozen, canned, etc)
1 1/2 cup chicken broth (from boiling chicken or saved from another time)
3/4 cup rice or other milk
2 tablespoons acceptable margarine
1/4 cup all-purpose flour
Tater Tots to cover the top
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)

Brown ground beef in frying pan and season with salt (if desired). Skip the previous step
if using cooked chicken or turkey. Cook vegetables (if using frozen vegetables). Drain
cooked frozen or canned vegetables. In a pan, melt margarine. Add salt, garlic powder,
and 1/4 cup of the rice milk. Mix. Add the broth and 1/2 cup of rice milk. Add vegetables
and meat. Let it get hot. Place in an oval baking pan. Top mixture with tater tots until
covered. Bake at 350 degree F. for 30 to 35 minutes or until hot. Serve.

Source: www.cooks.com

Thai Mango Chicken Curry

Ingredients

500 g chicken breast, thinly sliced
1 x 400 mL can coconut cream
1 x 375 mL can sliced mango, drained
1-2 teaspoons red curry paste
1 cup sliced shallots
1 cup snow peas, trimmed

Method

1. Fry chicken meat. When browned, add red curry paste and cook for a further 1-2 minutes.
2. Pour over coconut cream and add snow peas.
3. Simmer for 5 minutes.
4. Add mango and shallots and heat through.
5. Serve immediately on a bed of rice.

Slow Cooker Latin Chicken

INGREDIENTS
1 tablespoon olive oil
3 pounds skinless chicken thighs (you can substitute breasts)
salt and ground black pepper to taste
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1/2 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish



DIRECTIONS
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Rice and Beans

This can be used as a side dish accompaniment to baked chicken or fish.

1 cup white or jasmine rice

1 can beans (red or black are best for this recipe)

1 can diced tomatoes with green chilies

1 green pepper, diced

1/4 onion, diced

1. Cook the rice in a rice cooker.

2. Drain beans, put in 2-quart covered pot, set to low heat.

3. Add can of diced tomatoes (do not drain!)

4. Add green pepper & onion.

5. When rice is finished cooking, add to pot with beans and tomato mixture.

6. Remove from heat, stir and enjoy!

OPT - add sliced chorizo or sausage to cooking beans & tomatoes to make this a full meal (be sure to check sausage ingredients for milk or soy products!).

Coconut Curry with chicken and veggies

You can use any type of meat, or just the veggies with this basic recipe.

Chicken or beef, cut into 1.5-inch cubes (optional)

2 russet potatoes, cut into 1-inch cubes

1/2 cauliflower, cut into florets

1 med. yellow onion, diced

10 baby carrots, cut into 1-inch pieces

1 can coconut milk

2 tbsp. yellow or green curry powder

10 fresh basil leaves, roughly torn (optional)

2 cups cooked rice

1. Cook the rice as early in the day as you can find time.

2. If you are using meat in the recipe, brown the outsides of the meat in 1 tbsp olive oil.

3. Cut vegetables. Add to skillet.

4. Pour coconut milk over veggies/meat. Turn heat on low.

5. Add curry powder and stir to mix and coat veggies/meat.

6. Cook until meat is thoroughly cooked and/or veggies are just tender.

7. Serve over rice and enjoy!