Serves: 6
INGREDIENTS
4 cups V8 juice
1/2 small white onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, and chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
2 tablespoons finely chopped cilantro
1 dash Tobasco
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoon olive oil
1 large tomato, finely diced
2 tablespoons green onion
1 lemon, cut into 6 wedges
DIRECTIONS
1. Put 2 cups of V-8 juice and all other ingredients except 1/2 the cilantro, diced tomato, chives, and lemon wedges in the blender or food processor.
2. Purée.
3. Slowly add the remaining 2 cups of V-8 to pureed mixture. Add chopped tomato. Chill.
4. Serve icy cold in individual bowls garnished with cilantro, corn chip strips, diced avocado, and lemon wedges.
NUTRITION INFO (per 1-cup serving)
Calories: 130
Fat: 6 g
Carbohydrates: 15 g
Protein: 2.3 g
Thursday, April 17, 2008
Thursday, April 10, 2008
Swiss Flank Steak
Tonight we're having:
Baguette
Cheese
Petit Sirah red wine
Sauted Zucchini
Flank Steak
Pasta
Dessert:
Strawberries
Short Cake
Tenderize 2 lbs of flank steak by pounding it with a mallet. (I didn't have a mallet, so I used a heavy ice-cream scoop)
Dip the meat in flour, salt, and pepper, and brown the meat in 2 tbsp. of oil (I used Canola).
Slice one large, sweet yellow onion.
Place the browned meat in the bottom of a cast-iron, oven-ready, covered deep casserole dish (2 qt.). Cover with sliced onion.
Pour 1 large can of crushed tomatoes over the meat.
Crush and slice 2 garlic buttons and sprinkle on top of the tomatoes.
Slice into thin strips several stalks of fresh basil and sprinkle over the mix.
Pour 1 cup red wine over the mix.
Salt and pepper to liberally.
Cover. Slow bake at 300 degrees for 1 1/2 hours or until the meat pulls apart easily and the tomatoes and meat are quite brown.
Prepare rottinni pasta (or pasta of your choice) or brown rice.
Slice and saute zucchini.
Serve meat with sauce over pasta or rice.
Slice strawberries (I use my food processor slicer). Serve over home-made white cake or store-bought short-cakes.
Baguette
Cheese
Petit Sirah red wine
Sauted Zucchini
Flank Steak
Pasta
Dessert:
Strawberries
Short Cake
Tenderize 2 lbs of flank steak by pounding it with a mallet. (I didn't have a mallet, so I used a heavy ice-cream scoop)
Dip the meat in flour, salt, and pepper, and brown the meat in 2 tbsp. of oil (I used Canola).
Slice one large, sweet yellow onion.
Place the browned meat in the bottom of a cast-iron, oven-ready, covered deep casserole dish (2 qt.). Cover with sliced onion.
Pour 1 large can of crushed tomatoes over the meat.
Crush and slice 2 garlic buttons and sprinkle on top of the tomatoes.
Slice into thin strips several stalks of fresh basil and sprinkle over the mix.
Pour 1 cup red wine over the mix.
Salt and pepper to liberally.
Cover. Slow bake at 300 degrees for 1 1/2 hours or until the meat pulls apart easily and the tomatoes and meat are quite brown.
Prepare rottinni pasta (or pasta of your choice) or brown rice.
Slice and saute zucchini.
Serve meat with sauce over pasta or rice.
Slice strawberries (I use my food processor slicer). Serve over home-made white cake or store-bought short-cakes.
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