Tomato, Cucumber and Onion Salad

Tomato, Cucumber and Onion Salad
  1. 2 tomatoes, diced sliced or cubed
  2. 4 cucumbers, sliced
  3. 1 medium sliced onion
  4. 1/4 cup vinegar
  5. water
  6. black pepper to taste (I use what seems to be a massive amount but I like it)
  1. Add everything to a seal able container.
  2. Add enough water to cover the goodies.
  3. Shake it up.
  4. Serve chilled.
  1. Finished it? Just replace the goodies you ate to the liquid and chill a new batch.

Broccoli Salad

Broccoli Salad
  1. 1 lbs bacon
  2. 2 broccoli heads
  3. 2 scallions
  4. 1 cup shredded cheese (cheddar and jack is nice)
  5. 1 cup mayo
  6. 1 Tbs sugar
  7. 2 Tbs apple cider vinegar
  8. 1/4 cup sunflower seeds
  1. cut the bacon into small pieces, fry until crispy brown. Drain, pat dry and put aside
  2. cut the broccoli into small pieces. microwave on high for 3 minutes.
  3. dice the scallions into small pieces
  4. mix everything together except the bacon
  5. serve chilled after sprinkling the crispy bacon on each serving

Three Bean Salad

Three Bean Salad
  1. 2-15 ounce cans Red Kidney Beans (dark or light)
  2. 2-15 ounce cans cut Green Beans
  3. 4 ounce jar diced pimentos, with juice
  4. 2 onions, diced
  1. 1 cup cider vinegar
  2. 1 cup white sugar (use less!!!, try 1/3, maybe 1/2, non diabetics go ahead, become one and use the full 1 cup)
  3. u00e2u2026u201d cup olive oil (or oil of your choice, vegetable is fine)
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
  1. Place all beans in a colander and rinse well.
  2. In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
  3. Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).
  1. Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
  2. Will keep for at least a week in the fridge.

Turkey Bean Soup

Turkey Bean Soup
  1. 2 medium onions
  2. 6 garlic cloves, minced
  3. 3 pounds left over cooked turkey
  4. 9 cups chicken broth
  5. 2 teaspoons dried oregano
  6. 1 28-ounce can diced tomatoes in juice
  7. 3 carrots, peeled, chopped
  8. 1 cup chopped celery
  9. 1 cup orzo
  10. 2 15-ounce cans cannellini (white kidney beans), drained, rinsed
  11. 1/2 cup thinly sliced fresh basil
  1. Add everything except turkey, orzo, beans, and basil to a large pot. Simmer a good long while.
  2. Add beans and cook on low about 1 hour.
  3. Add turkey, orzo, and basil. Cook on low about 15 minutes.
  4. Remove from heat and serve immediately.
  1. Refrigerate or freeze leftovers.


  1. 1 lb fresh mushrooms, sliced (0.454 kg)
  2. 3 tbsp butter (45 mL)
  3. 3/4 tsp seasoning salt (3 mL)
  4. 2 tbsp whipping cream (30 mL)
  5. 1 tsp dried parsley (5 mL)
  6. 1/4 tsp black pepper (1 mL)
  7. 3/4 cup grated Mozzarella cheese (175 mL)
  1. In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.
  2. Yield: 6 servings
  3. 1 serving
  4. 127.3 calories
  5. 4.6 g protein
  6. 11.0 g fat
  7. 3.1 g carbs

Shrimp Lemongrass Soup

Shrimp Lemongrass Soup
  1. 1 stalk lemongrass
  2. 6 slices gingerroot
  3. 1 lime
  4. 5 medium garlic cloves.
  5. 2 small red chilies
  6. 4 cups shrimp bisque
  7. 6 ounces tomatoes, cut into chunks
  8. 4 ounces white mushrooms, sliced
  9. 25 medium raw shrimp, peeled and de-viened with tails on
  10. 2 tablespoons cilantro
  1. Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Bruise the chilies, cut them in half, scoop out and discard the seeds. Slice the garlic very thinly.
  2. Bring the shrimp bisque to boil.
  3. Add lemongrass, ginger, garlic, tomatoes, mushrooms, and squeeze out 1/4 of the lime into the bisque.
  4. Boil 10 minutes.
  5. Add shrimp.
  6. Cook for 2-3 minutes until shrimp turns pink.
  7. Add remaining lime to taste or serve as a garnish.
  8. Garnish with cilantro and serve immediately.

Chicken, Sausage, and Shrimp Gumbo

Chicken, Sausage, and Shrimp Gumbo
  1. 1 cup vegetable oil
  2. 1 cup all purpose flour
  3. 4 large onions, chopped (about 4 cups)
  4. 3 red bell peppers, seeded, chopped (about 4 cups)
  5. 8 celery stalks, chopped (about 4 cups)
  6. 1 garlic bulb, chopped
  7. 1/2 cup chopped fresh thyme
  8. 6 bay leaves
  9. 1 Tbs sassafras
  10. 2 28-ounce cans diced tomatoes with juice
  11. 4 cups clam juice
  12. 4 cups chicken broth
  13. 1 pounds Andouille sausage, cut crosswise into 1/2-inch-thick slices
  14. 1 pound Kielbasa, cut crosswise into 1/2-inch-thick slices
  15. 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
  16. 2 16-ounce packages sliced frozen okra
  17. 2 pounds peeled deveined medium shrimp
  18. Minced fresh Italian parsley
  19. Steamed rice
  1. Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes.
  2. Add chopped onions, bell peppers, and celery and cook until onions are soft, stirring frequently, about 20 minutes.
  3. Add garlic, sassafras, thyme, and bay leaves; bring to boil, stirring occasionally.
  4. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes.
  5. Add okra and simmer until tender, about 10 minutes.
  6. Chill uncovered until cold, then cover and keep chilled overnight.
  7. Bring to a boil. Add shrimp and cook shrimp until just opaque in center, stirring often, about 5 minutes.
  8. Put a cup of cooked rice in a bowl, cover with Gumbo and garnish with minced parsley.