I'm going to have to try this recipe next time:
INGREDIENTS
- 2 cups navy beans
- 1/2 pound bacon
- 1 onion, finely diced
- 3 tablespoons molasses
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
DIRECTIONS
- Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
- In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
- Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
3 tablespoons toasted sesame or peanut oil
2 tablespoons seasoned rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons canola oil
Pinch red pepper flakes
3-ounce package instant ramen noodles, seasoning package discarded, noodles broken into small pieces
2 tablespoons sesame seeds
10-ounce bag baby spinich greens
1 bunch scallions, finely chopped
1 green apple, cored and cut into matchsticks
1/4 cup dried cranberries
Make the dressing first in a small bowl, whisk together the sesame oil, rice vinegar, honey and soy sauce. Set aside or chill.
In a medium skillet over medium heat, combine the canola oil and red pepper flake. Heat for 30 seconds, then add the noodles and sesame seeds. Cook, stirring constantly, until golden, about 8 minutes.
Transfer the noodle mixture to a large bowl and let cool ten minutes. Add the spinach, scallions and apples slices, then drizzle with the dressing and toss to coat. Top with dried cranberries.
(You don't have to follow all the ingredients nor process - yesterday we added dried blueberries and sunflower seeds and cooked the spinach with the noodles - and added ginger, etc
This recipe is from vitainchicago Mom of wendyinchicago 
New England Clam Chowder
4 or 5 red potatoes, peeled, and cut into bite size pieces (keep in water until ready to use)
2 - 10 oz cans of chopped clams (or you can use whole, your call) undrained.
1 medium onion, chopped
6 cups water (enough to cover potatoes)
1/4 stick butter
1 pint Half & Half
1 pint Milk
Salt and White pepper to taste
4 Tablespoons flour mixed with 6 oz water to thicken soup
In a large stock pot, add onions and potatoes, pour in water (it should just cover the potatoes, add more if needed), add salt to taste and butter. Cook on medium heat until potatoes are just cooked, not too soft. DON'T DRAIN. Pour in the Half and Half, Milk, and clams with juice. Add white pepper to taste. When it comes to a boil, mix the flour and water together, slowly add to the stock pot as you stir, thickening the soup. If it is too thick add some more milk, if too thin, add more flour/water mixture. Let simmer for 15 minutes.
Makes 6 servings
Recipe from wendyinchicago
Pot Roast with Vegetables
INGREDIENTS:
- beef rump roast, about 4 pounds
- 1 small onion, sliced
- 2 tablespoons salad oil
- 2 tablespoons butter or margarine
- 1 clove garlic, crushed
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 8 whole black peppercorns
- 1 teaspoon salt
- 1 can (10 1/2 ounces) beef broth, undiluted
- 12 small white onions
- 6 to 8 carrots, peeled & halved lengthwise
- Mixture of favorite root vegetables (I used beets, turnips, carrots, onions, celery root and potatoes, cut bite sized.)
PREPARATION: In hot oil and butter in a 5-quart Dutch oven or large heavy kettle over medium heat, brown the rump roast with sliced onions, turning, until browned on all sides.
Add garlic, thyme, marjoram, bay leaf, black peppercorns and salt; cook, stirring, for about 30 seconds.
Add beef broth. Bring to a boil, reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and any other vegetables; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.
Note: I didn’t have to make gravy, what was there was plenty and rich with flavor.
To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.
Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired.
Serves 8.
Recipe from wendyinchicago
Here’s a variation on basic cinnamon rolls that is perfect for the holidays. These cranberry rolls can be prepared the night before and left to rise in the refrigerator. Simply pop them in the oven in the morning and top them with an orange caramel glaze.
Cinnamon Cranberry Rolls
Orange Cranberry Glaze
Ingredients:
Method:
In a medium-sized bowl, mix 1½ cups granulated sugar with cinnamon and nutmeg. Set aside to use for the filling.
Place chopped cranberries and orange zest in a separate bowl. Pour in boiling water and cover for five minutes to allow the ingredients to soften. Drain the cranberry and orange mixture and spread it on layers of paper towels.
In another medium-sized bowl, mix yeast, 3 tablespoons of flour and 1 tablespoon of sugar. Add warm water and stir. Let mixture sit for about five to 10 minutes until yeast activates and mixture gets a little foamy on top.
In a large mixing bowl, combine milk, ¾ cup sugar, ¾ cup melted butter, salt, eggs, ¼ of the cranberry and orange mixture, and 6 cups of flour. Add yeast mixture and continue mixing until soft dough forms. Add remaining 2 cups of flour and combine until a firm dough forms. Place dough on a floured surface and knead for about eight to 10 minutes.
Butter a large bowl with about 2 tablespoons of the melted butter. Place dough in bowl and turn to coat with butter on all sides. Cover and let dough rise in a warm place until doubled in bulk, about 1½ hours.
Remove dough from bowl, punch down and roll out to a 15-by-20 inch rectangle. Brush surface with about 1/4 cup of the melted butter. Sprinkle surface with remaining cranberry and orange mixture. Top with the sugar cinnamon mixture that you set aside. Starting on a wide side, tightly roll up the dough around cinnamon/cranberry mixture. Pinch and seal the edges.
Using a very sharp knife, cut the roll into 12 slices. Spread a tablespoon of the melted button on the bottom of a 9-by-12 inch baking dish. Place rolls closely together, cut side down, in the dish. Brush with remaining butter. Cover the rolls with plastic wrap and place them in the refrigerator overnight. When you remove rolls from the refrigerator, let them sit for about 20 minutes before baking.
Place rolls in a cold oven and set the temperature to 350 degrees. Bake for 40 to 45 minutes or until rolls are golden brown.
Just before rolls are ready, make the caramel orange sauce: Place brown sugar and butter in a small saucepan over medium high heat. Stir until ingredients are well blended and mixture starts to bubble and foam. Remove from heat, carefully pour in orange juice and milk. Mixture will harden. Return to heat and stir until ingredients are fully blended and mixture is smooth again. Remove from heat and mix with powdered sugar. Remove rolls from oven and spoon or brush glaze over them. Serve warm.
Recipe from bisexuallover
These are an Italian wine cookie which I grew up eating every holiday season. (My mother is Italian.) By wine cookie, I mean that they are traditionally eaten with a glass of red or rose wine, but any beverage will do. A thin, crispy cookie, they're fun and easy to make, but you'll need a pizzelle iron ($25.00?). Take a look at the slide show and get to work.
Apple Dumplings
2 cups Flour
4 teaspoons Baking powder
1 teaspoon Salt
4 Tablespoons Shortening
1 cup Milk
6 each Apple
Sugar
1 teaspoon Cinnamon
Pare and core apples. Sift flour, baking powder and salt; cut in
shortening, add milk and mix to smooth dough. Turn onto floured board
and divide into six portions. Roll each portion large enough to cover
one apple. Place an apple on each piece of dough; fill with cinnamon
and sugar; wet edges of dough and fold over apple. Place on greased
baking sheet, and bake at 350-F until apples are tender (about 40
minutes).
Yule Moon Cookies
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp. vanillaIcing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 T. water
Cream together butter and sugar until fluffy and light. Add grated
lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix
thoroughly. Place dough in bowl. Cover and chill thoroughly. When
dough is well chilled; or next day, roll out dough to 1/8" thickness
and cut with moon/crescent cookie cutter. Place 1/2" apart on
ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10
minutes. Icing:
While cookies bake, combine confectioner's sugar, vanilla and water.
Spread over tops of cookies while still warm, but not too hot as
icing will melt. Thin with additional drops of water if glaze is too
thick. Allow cookies to cool. Yield: 10 dozen cookies.
Yule EggNog Bread
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. salt
3 tbs. butter
1 6 oz. packet Sun Maid Sun Ripened Dried Fruit Bits
Equal amount chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water, Warm everything to room
temperature. Pitch yeast in warm water, with a pinch of sugar.
Mix flour, sugar, and salt; cut in softened butter. Mix in fruit and
nuts. When yeast is good and frothy, mix in egg nog and yeast mixture
and knead, adding flour as necessary. Let rise about an hour, punch
down dough, form into a ball, and let rise againPreheat oven to 350.
Bake approximately 30-45 minutes until done.
Ingredients
12 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole cinnamon sticks
Directions
Cut off the top of the oranges. Gently hollow out the pulp, leaving a
thick shell; hollow pulp out of cut-off tops too. Cut Jack-O'Lantern
faces into each orange. Pack scoops of ice cream into shells (try to
avoid letting ice cream ooze out of eyes or mouth). Cut a small hole
in the top of each orange cap. Set tops back on over the ice cream and
insert a cinnamon-stick stem through the hole. Place in the freezer
for at least 3 hours or until serving time. Yield: 24 desserts
This recipe is from my cousin, we made it one late night for a quick dinner. The ingredients are below and when used in full it serves 8, tonight I used about half of them to make 4 servings, (love the leftovers), it's a very forgiving recipe you can fiddle as you want. I put notes in red.
Penne with Shrimp and Sausage
6 pieces turkey or pork italian sausage (I skinned it and made little meat balls out of them)
1 lb cleaned shrimp (just a note, I hate cleaning shrimp, used to have a cool tool for it..hmm)
2 bags baby spinach (10 oz total)
1 small can peeled & chopped tomatoes drained (14 oz can)
1 lb penne (I used mini penne)
garlic (use as much as you want)
< olive oil (initially use it to cook sausage, then a bit more for garlic/shrimp, and add some to finished pasta)
parmigiano cheese (mix in some to taste, add more on your own)
toasted pine nuts (I skipped these and added chopped basil instead)
salt & pepper red pepper flakes (if you want it a bit spicy)
Saute skinless sausage until brown, remove from pan, set aside, don't clean pan then
add olive oil & garlic cook until tender add shrimp, cook until pink.
Meanwhile boil water and cook pasta After draining pasta keep about a 1/4 cup of the water (you really don't want it soupy)
Mix pasta, shrimp, sausage, tomatoes, and spinach....add more olive oil Stir gently over heat until spinach wilts, add remaining pasta water if necessary. Sprinkle with cheese to taste. Add salt, pepper & red pepper flakes, to taste Add pine nuts and serve.
Eat a big bowlful with a nice bottle of red wine and enjoy!
3 Tablespoons extra virgin olive oil
1 medium yellow onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, chopped
2 lbs. Chilean Sea Bass, cut into 2” pieces
4 scallions, chopped
1 teaspoon jalapeño, chopped
1 cup white wine
1 cup bottled clam juice
1 (28 oz) can diced tomatoes in juice
1 bay leaf
1 lime, juiced
2 limes, quartered
1 lb medium shrimp, peeled
1 cup fresh cilantro, chopped
Corn or flour tortillas, warmed
In a large Dutch oven, heat olive oil over med-high heat. Sauté the onions until they begin to brown. Toss in bell peppers and cook about 3 minutes. Add garlic, jalapeño, wine, clam juice, tomatoes, bay leaf, and lime juice (1/4 cup). Bring to a boil, reduce heat and simmer 15 minutes. Add Sea bass and shrimp. Continue to cook for 5 minutes until shrimp is opaque. Remove from heat discard bay leaf. Stir in cilantro and scallions. Serve with lime wedges and tortillas. 6 servings.
Pita Bread
Ingredients
- 2-1/2 cups bread flour (I used Heartland Mill Organic Strong High-Gluten), plus more for sprinkling while kneading & rolling out dough
- 2 teaspoons salt
- 1 Tablespoon sugar
- 2 teaspoons active dry yeast
- 2 Tablespoons good olive oil
- 1 cup warm water (105-110 degrees)
- 8 8-inch squares of aluminum foil for baking pitas
- In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.
- Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time.
- The dough should be a rough, shaggy mass that will clean the sides of the bowl.
- If the dough is moist, add a small amount of additional flour.
- Turn the dough onto a lightly floured work surface and knead for 6 minutes.
- Preheat the oven to 500 degrees.
- Divide the dough into 8 pieces.
- I patted the dough into a circle and used my metal dough scraper to quickly and evenly cut it into eighths (as if cutting up a pie).
- Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
- Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.
- Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
- When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center.
wontonsAll measurements are approximate...your palate is your own.
1/2 lb. ground turkey (lean)
ginger root
1/2 cup thawed cooked spinach (I recommend Bird's Eye chopped spinach...fewer stems). I recommend squeezing excess moisture from it over the sink.
32 oz. (or more) organic OR clear chicken broth.
soy sauce (I prefer low sodium)
1 package wonton skins (usually 40 - 50 count, depending upon your brand.)
To prepare for cooking:
* grate the ginger until you have approximately 1/4 cup
* pour broth into a large pot and add 1/4 c. spinach and "some" soy sauce
* fill a small cup with room temperature water for dipping your fingers to moisten the wonton skins
* take the wonton skins out of their package and stack them for easy access
* start the broth heating to a boil, while you prepare the meat mixture
* In a small mixing bowl, mix the ground turkey, 1/4 c. of spinach, and all the grated ginger. Dash in some soy sauce. Mix by hand, blending all the ingredients as best you can. It will not be uniform, but it should be fairly mixed.
To prepare a batch of wontons for cooking:
** Lay out the wonton skins. I use a large cutting board for this, for easy clean-up later. I generally go 12 at a time.
** In the center of each square, put about 1/2 teaspoon of the meat mixture. You will figure out how much after you roll your first batch. There should not be more than can be comfortably rolled and closed into the skin without tearing the pasta.
** After wetting your fingertips, wet the edges of each wonton skin.
** Roll each wonton up, from bottom to top, picking it up, folding the ends so they meet, and pinching the pasta so that it sticks to itself.
** Repeat.
Cooking:
*** When one batch is done (say a dozen or so), and the soup is boiling, carefully drop the wontons into the broth.
*** While they cook, prepare the next batch of wontons.
*** Wontons are done when they float in the soup pot. (I have found that one batch is done by the time I have laid out, filled, and rolled the next dozen wontons.)
*** Remove with a slotted spoon into a bowl.
Repeat until all your wonton skins have been cooked.
If you find you have some meat mixture left after all the skins have been used, roll it into small meatballs and cook them with the last batch of wontons. They will cook quickly and make a nice addition to the soup.
If you find you have extra wonton skins when the meat mixture is gone, you can deep fry them and coat them in powdered sugar for a quick dessert.
The soup is a fairly healthy, low-fat recipe. Cooked wonton soup will keep for at least three days in the fridge, if you make up a huge batch and are the only one who is eating it.
From Revcathian
Here is the recipe for Hummus:
2 cups dried chickpeas
1/2 cup tahini (sesame paste)
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Juice of 2 medium lemons
1/2 to 1 teaspoon sea salt
1/2 teaspoon cumin
Combine chickpeas with water and soak for 8 to 10 hours. Drain well. Combine the drained chickpeas and 1 quart fresh water in a kettle over medium-high heat. Bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chickpeas are tender. Drain well. Puree the chickpeas in a blender or food processor. Add the tahini, olive oil, garlic, lemon juice, salt and cumin; blend until smooth. Adjust seasoning. Serve immediately, or place in an airtight container in the refrigerator until serving time (will keep about five days). From The What Would Jesus Eat Cookbook, by Don Colbert, MD
Note: when I am in a hurry, I use two cans of chickpeas/garbanzo beans.
AND
Labneh (or Laban) is a Lebanese soft fresh cheese made from yogurt. It is eaten within a week or so of preparation.
Basic Ingredients: 1 quart yogurt, 1 tsp salt
Equipment: sterile handkerchief or cheese cloth, two bowls, whisk, strainer.
Instructions:
1. Assemble ingredients: yogurt, salt, sterile handkerchief, two bowls, whisk, strainer.
2. Stir up a quart of yogurt to a smooth consistency, pour into bowl.
3. Add one teaspoon of salt.
4. Whisk to mix thoroughly.
5. Place a sterile handkerchief in a strainer suspended over a medium sized bowl (larger than a quart). Pour in salted yogurt.
6. Lift the four corners of the cloth to make a "sling" and suspend over the bowl to catch the whey which drips through. You can use a strong rubber band looped around the four corners and over a faucet to suspend the cloth. (Some people let the whey go down the drain, but I do this process in the refrigerator because it is just too hot in Louisiana for leaving cheese out.)
7. Suspend over the bowl to catch the whey which drains off. It can be suspended in a refrigerator to ensure freshness.
8. After about 24 hours, the whey has been drained off, remove and open the cloth.
9. Now you can mix in herbs, minced vegetables (about 2 tablespoons or so), form into a ball and store in the refrigerator. thanks to David Fankhauser
The texture is somewhat like creamcheese, but it has a bit of a tang to it. Very nice.
Here's a recipe I made that I found online; its pretty good - a giant cheeseburger!
It's more of a casserole. It's super easy, feeds 4-6 people, but I have a family of four, and it just fed us with a little extra. Takes about 30 minutes to make.
Ingredients:
1 cup onion
1 cup shredded cheddar cheese
1 lb of ground beef
1 cup milk
2 eggs
1 cup Bisquik
1 teaspoon of salt
Directions:
Preheat oven to 400 degrees.
Spray a round 8 inch casserole pan.
Brown the onions and beef - takes about 5-8 minutes.
Drain and add salt.
Put into pan.
Mix eggs milk and bisquick in a bowl.
Pour cheese on top; I use more then one cup of cheese. I just coat the top of the beef with cheese.
Pour liquid on top, and bake 25 minutes or until a knife comes out clean
It ends up lookin like a casserole then a hamburger but its really good
Easy and tasty Sole recipes
Broiled Sole
4 servings
4 sole, cleaned trimmed and skinned
olive oil, for brushing
salt and pepper
lemon wedges, to serve
Preheat the broiler. Season the fish with salt and pepper; brush with olive oil. Place the fish on the broiler racdk and cook under the broiler, brushing frequently with olive oil, for 7-8 minutes on each side. Transfer to a warm serving dish and serve with lemon wedges.
Sole in Melted Butter
4 servings
4 sole, cleaned trimmed and skinned
1 1/4 cups milk
all-purpose flour, for dusting
2/3 cup butter
salt
Put the sole in a dish, add the milk and let soak for at least 15 minutes, then drain, pat dry with paper towels and dust lightly with flour. Melt 4 Tablespoons of the butter in a skillet, add the fish and cook over medium-low heat for about 5 minutes on each side until golden brown and tender. Season with salt and transfer to a serving dish. Melt the remaining butter until it starts to froth, then pour it over the fish. Serve immediately.
These are delicious and healthy, from wendyinchicago :
Oatmeal Pancakes
6-8 servings
Cooking time: 15 min; 10 min prep
1 1/2 cups flour
1 cup quick oats
1 Tablespoon baking powder
1 Tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
3 tablespoons margarine, melted
1. Mix all dry ingredients together in a bowl.
2. Stir in milk & melted butter.
3. Add eggs, 1 at a time.
4. Bake on a hot griddle until bubbly.
5. Flip & bake until done.
From: wendyinchicago
This is what was for dinner tonight, from scratch. It is a simple, yet elegant recipe:
Beef Wellington
2 servings, 40 minutes (10 minutes prep)
| 1 | teaspoon extra-virgin olive oil |
| 2 | tablespoons butter |
| 1/3 | cup minced shallots |
| 1 | cup diced fresh button mushrooms |
| 1 | garlic clove, minced |
| 2 | tablespoons red wine |
| 2 | (3 ounce) beef filet mignon about 1-inch thick |
| 4 | ounces sliced pate, cut in half vertically (use your favorite pate, chicken, pork, or duck mousse) |
| 6 | sheets frozen prepared puff pastry, thawed, cut in half |
| 1 | egg, beaten |
| 1 | tablespoon water |
| 1 | tablespoon minced fresh basil |
- Preheat oven to 400 degrees F.
- Melt together the butter and oil over medium heat in a small skillet.
- Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
- Add the red wine, stir well, and sauté until wine evaporates; remove from heat.
- Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare); set aside and keep warm.
- Mix together the beaten egg and water to make an egg wash.
- On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
- On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then 1 piece of seared beef.
- Brush the perimeter of the pastry with the egg wash.
- Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
- Loosely tie the reserved strips around the top of each Wellington.
- Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.
- Bake at 400 degrees F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
- Serve and enjoy!
This is a great recipe for kids to make.
Ingredients:
3 cups oatmeal
1 1/2 cups brown sugar
1 1/2 cups flour
1 1/2 cups butter
1 1/2 tsp. baking powder
Dump everything into a bowl large enough for the kids to get their hands into. Then knead it, smash it, pound it. The longer and harder you mix it, the better it tastes! Roll dough into balls and bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes. (recipe by Martha Jean Klein)
1 lb. Fresh Fish (any firm white fish is good)
1 large onion
6 limes
1 grapefruit
4 cloves garlic
1 jalapeno
3 or 4 yellow, orange, or red bell peppers (or mix)
1 cup Fresh Cilantro
2 tomatoes (or 1 24 oz. can diced tomato's & chiles; drained)
Louisiana Hot Sauce
1 mango
Cut fish into small chunks making sure to remove any dark meat. Squeeze limes, Grapefruit juices into bowl, (if you double the recipe, remember one grapefruit to six limes). Place fish in Ziploc bag and cover with the lime and grapefruit juices. Be sure all of the fish is covered with the juice as this is what "cooks" the fish. Refrigerate for 20-30 minutes, after making sure the fish has changed to white from opaque, drain juices. Chop all the vegetables in small pieces, crush garlic, chop Cilantro, mix all together with fish. Add 5 dashes of Hot Sauce into the mix. Refrigerate for 1 hour. Right before serving chop 1 Mango, add and mix. Serve with Wheat Crackers.
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