1 (12-oz.) jar roasted red bell peppers, drained
1/3 cup chopped toasted pecans
2 garlic cloves, sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Process all ingredients in a food processor until smooth.
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons low-sodium Worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of hot sauce
4 (6-ounce) red snapper fillets
Fresh basil sprigs (optional)
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.
Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.
Garnish with basil sprigs, if desired, and serve immediately.
1 cup cooked quinoa
1 can rinsed and drained chickpeas
2 roma tomatoes, chopped
½ English cucumber, quartered and sliced
¼ cup flat leaf parsley, chopped
2 tbs. red wine vinegar
1 tbs. olive oil
½ tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
In a large bowl combine the cooked quinoa, rinsed chickpeas, chopped tomato, chopped cucumber and chopped parsley.
In a small container with a tight fitting lid, add the red wine vinegar, olive oil, salt, garlic powder, onion powder, and oregano. Add the lid and shake vigorously.
Pour the dressing over the tomato cucumber quinoa salad and mix well.
3 lb. beef chuck short ribs *
3/4 cup unbleached all-purpose flour
2 tsp. seasoned salt
1 tsp. pepper
1/2 cup cooking oil
2 cups sliced onion
1-1/2 cups hot water
9 tbsp. dark brown sugar
1/3 cup ketchup
1/4 cup red wine vinegar
2 cloves garlic, minced
2 lg. bay leaves
Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake at 350°F for 2-1/2 hours. Remove bay leaves before serving.
* Short ribs should be meaty and cut in the English cut.