Russian Egg

SERVES: 2

INGREDIENTS:

1 Tbsp. Mayo

2 eggs

1 Tbsp. Yogurt

2 slices of ham

1 clove of pressed garlic

1 German barrel pickle

2 slices of fire roasted red bell pepper

2 slices of swiss cheese

salt to taste

pepper to taste

DIRECTIONS:

1. Mix mayo and yogurt.

2. Add ham, garlic, salt and pepper.

3. Cut boiled eggs  in half and put on the bottem of a small bowls.

5. Pour mayo mix over top of the eggs.

6. Top with  2 slices of ham,  1 pickle cut in half, 1 slice of cheese, and bell pepper.

side dish: french baguette

Creamy Pumpkin Soup

SERVING: 4

Prep time: 10min.

Cook time: 20min.

INGREDIENTS:

2 lbs. fresh pumpkin cubed

1 med. onion chopped

1 tsp. powder sugar

2 c. chicken or vegetable broth

1 tsp. ginger

1 Tbsp. curry

1 c. light sour cream

salt to taste

white pepper to taste

handful of roasted pumpkin seeds

handful of chopped chives

2 tsp. pumpkin oil

DIRECTIONS:

1. In a large saucepan melt sugar.

2. Add pumpkin and onion and let caramelize.

3. Add chicken or veggie broth and let boil.

4. Cook on med heat for 20 min. until pumpkin is tender.

5. Add ginger, curry, salt, pepper, sour cream, and mix all together.

6. Serve hot with pumpkin seeds, drops of pumpkin oil, and chives on top.

Gulash soup

 

SERVING: 4

Cooking Time: 40 minutes

INGREDIENTS:

2-3 Tbsp.      oil

12oz.     beef stew

6c.    water

2 med.      peeled potatoes cut into 1″by 1″ cubes

1 med.     onion chopped

2-4 cloves of   garlic chopped

1 med.       red bell pepper sliced

1 med.      tomato   cut into cubes

1 tsp.   salt

1 tsp.   pepper

1 tsp.   red paprika

1 tsp.    marjoram

DIRECTIONS:

1.  Bake onion until golden brown.

2.  Mix salt and pepper with meat.

3.  Add meat and 3 c. water to a saucepan and cook until meat is tender.  Mix thoroughly.

4.  In small saucepan pan heat 1tbsp. of oil and add paprika, marjoram, and mix until ingredients blend with oil.  DON’T OVERHEAT.  Add mixture to meat.

5.    Add potatoes, bell pepper, tomato cubes, and rest of the water continue to cook until potaotes are done.

6.  5 minutes before it is ready add chopped garlic.

7. Garnish with Parsley

8.  Serve hot with slice of bread.

 

Delicate Ham Salad

SERVING: 2

INGREDIENTS:

8oz. package of cubed ham

1can green peas

1 sm. red onion

2 German barrel pickles

1/2c mayo

1/2c sour cream

1tsp. hot and sweet mustard

pinch sugar

pinch salt

pinch of pepper

1tsp. white balsamic vinager

pinch red pepper powder

1 pressed clove of garlic

DIRECTIONS:

1. Mix gently all ingredients together.

2. Leave for a few hours in the refrigerator until served.

SIDES: bread, sliced french baguette

Grilled Avocados

INGREDIENTS

1 Tbsp. olive oil of your choice

1 Tbsp. lime juice or 1 lime squeezed

2 large ripe avocados halved, seeded, and peeled. Tip: Avocados are ripe when they are dark in color and feel soft when you squeeze them.

1/4 tsp. salt

1/4 c. picante sauce

1 oz. Monterey Jack cheese or cheese of your choice.

Fresh cilantro

Sour cream if desired

DIRECTIONS

1. Stir olive oil and lime juice together. Brush avocados with oil mixture all over then sprinkle salt onto the cut sides of the avocados.

2. For gas grills preheat grill and cook on medium heat. For all other grills grill as normal uncovered over medium coals.

3. Grill avocados with cut sides down on rack for 5 minutes or until brown. Then turn avocados cut side up and fill with sauce and cheese. Cover grill and grill 5 more minutes until the cheese starts to melt.

4. Remove avocados when done and sprinkle with cilantro. Top with sour cream if desired.

SERVES: 4

avocado

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