Ingredients:

• 4 tomatoes,beef heart,sliced
• 2 wedges of dried tomatoes in oil
• half of red bell pepper,sliced
• half of cucumber,sliced
• 1 shallot,sliced
• 1 clove garlic,peeled and minced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon balsamic vinegar
• a few crops of Tabasco sauce
• 1 slice of stale country bread,crumbled
• salt and freshly ground black pepper to taste
• 2/3 cup (180 ml) water

Cooking Method:

1. In a mixing bowl,combine all vegetables .
2. Add crumbled bread and remaining ingredients,except water.
3. Mix well and set aside.Let marinate for 1 hour.
4. Pour marinated mixture into a blender.
5. Add water and blend until smooth.
6. Refrigerate for 30 minutes.
7. Remove from refrigerator and pour into glasses.
8. Serve summer Gazpacho soup cold.

Radish coins with cooked shrimp. This is very delicious appetizer. Add to your recipes collection!
Makes 4-6 servings

Ingredients:

• 3-4 hearts of palm,rinsed and cut into 1/4-inch ( 60 mm) thick coins
• 2 tablespoons plus 1/4 teaspoon freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• pinch of granulated sugar
• kosher salt to taste and freshly ground black pepper
• 1 tablespoon mayonnaise
• 1/4 teaspoon coriander seeds,toasted and ground
• 1/4 teaspoon freshly grated lime zest
• pinch of cayenne pepper
• 48 small shrimp,peeled,deveined and cooked
• 5-6 radishes,cut into 1/4 -inch (60 mm)-thick coins (you need 24 coins)
• 24 fresh cilantro leaves for garnish

Cooking Method:

1. In a non-reactive dish,place palm coins in a single layer. 
2. Drizzle with 2 tablespoons of freshly squeezed lime juice,3 tablespoons fresh water and extra virgin olive oil.
3. Sprinkle evenly with sugar and kosher salt.Toss well and set aside.
4. In a medium mixing bowl,combine remaining lime juice,mayonnaise,ground coriander seeds,
   lime zest, cayenne, a generous pinch of salt, and a pinch of pepper.Mix well.
5. Add cooked to mayonnaise mixture and toss well.Season with salt and black pepper.
6. Drain the hearts of palm.
7. Pat dry with paper towel.
8.  Top each radish coin with a palm coin of similar size, two shrimp, and a cilantro leaf.
9. Serve immediately.

Slow cooker Tuscan chicken stew. Chicken with vegetables and dry white wine cooked in slow cooker. Recipe adapted from http://sweetpeasandsaffron.com

Makes 6-8 servings

Ingredients:

• 6-8 boneless chicken thighs, fat removed and cubed
• 2 carrots,peeled and sliced
• 2 stalks of celery, sliced
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and minced
• 2 tomatoes,diced
• 12 baby potatoes,halved
• 1 3/4 cups homemade chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons dry white wine
• 1/2 teaspoon fennel seeds,crushed
• freshly chopped parsley for garnish
• 1/4 cup (60 ml) water
• 2 1/2 tablespoons cornstarch
• 3 teaspoons balsamic vinegar
• 1 teaspoon freshly chopped rosemary
• 1/2 teaspoon salt

Cooking Method:

1. In a slow cooker,combine chicken thighs, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste,dry white wine, and fennel seeds.
2. Toss well.
3. Cover slow cooker and cook on low-heat setting for 4-6 hours.
4. Just before serving,in a small mixing bowl,combine cornstarch and water.Mix well.
5. Add vinegar,rosemary and salt.Mix again.
6. Pour vinegar mixture over cooked chicken and serve.

Ingredients:

• 4 boneless and skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons + 1 teaspoon freshly squeezed lime juice
• 1/4 cup(60 g) clear honey
• 1/4 cup (60 g) pomegranate
• 1 ripe medium mango,peeled,pitted and diced
• 1 ripe avocado,peeled,pitted and diced

Fried spicy chicken bites.Marinated chicken with spicy homemade sauce.Yummy!
Makes 4 servings

Ingredients:

• 3 chicken breasts,boned and skinned,cut into bite pieces
• 1 cup (250 g) plain yogurt
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons freshly ground cumin
• 1 teaspoon freshly ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon freshly ground ginger
• 3 teaspoons salt

For Spicy Sauce:

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 jalapeno pepper,finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt
• 8 oz (240 g) can tomato sauce
• 1 cup (250 g) heavy (double) cream

1.  Place chicken bites in a large zip lock  bag.Set aside.
2. In a mixing bowl,combine yogurt,lemon juice,cumin,cinnamon,cayenne pepper,black pepper,ginger and salt.Mix well.
3. Pour mixture into zip lock with chicken bites. Seal tightly and toss well.Refrigerate for 1 hour.
4. Place marinated chicken bites (together with marinade) in a large frying pan.
5. Fry over medium-high heat heat until chicken  is done and cooked through.
6. Place fried  chicken bites in a strainer.Drain marinade and set chicken aside.
7. In a large sauce pan,melt butter.Add jalapeno and garlic and saute,stirring,for 1 minute.
8. Add cumin,paprika and salt.Stir well.
9. Add tomato sauce and heavy (double) cream.Stir well to combine.
10. When sauce sauce started to bubble,reduce heat to low and simmer until thickened (for about 20 minutes).
11. Stir in fried chicken bites and simmer for additional couple minutes.
12. Serve hot.

Ingredients:

• 6 boneless pork chops
• 3/4 cup (180 g) chopped onions
• 3 tablespoons ketchup
• 10 3/4 oz (330 ml) can low-fat cream of celery soup
• 2 teaspoons low-sodium soy sauce

Cooking Method: 

1. Grease large nonstick skillet with cooking spray.
2. Add pork chops and cook over medium heat until browned on both sides.
3. Remove fried pork chops from the heat.
4. Place pork chops in bottom of slow cooker.
5. In a mixing bowl,combine remaining ingredients.Stir well and pour mixture over pork chops.
6.  Cover slow cooker and cook on low-heat setting for 4-5 hours.
7. Serve slow cooker creamy pork chops over mashed potatoes.

Potato and carrot soup. Very delicious vegetarian soup recipe.It looks hearty and refreshing!

 

Ingredients:

• 1 large leek, chopped
• 1 1/2 tablespoons unsalted butter
• 1 cup (250 g) sweet onion,chopped
• 2 cups (500 g) carrot,peeled and chopped
• 4 cups (1 kg) sweet potatoes,peeled and chopped
• 5 cups (1.25 L) low-sodium vegetable broth
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon salt
• freshly squeezed juice of 1 lemon
• dash of cayenne pepper
• sea salt and freshly ground black pepper,to taste

Cooking Method:

1. Place chopped leeks into the bowl filled with water.
2. Stir leeks to break apart and to remove dirt.
3. Drain and set aside.
4. Heat butter in a large soup pot. Add chopped onions,leeks and carrots.
5. Cook,stirring occasionally for 5 minutes.
6. Add chopped potatoes and cook for a further 1 minute.Stir in vegetable broth and grated ginger.
7. Season with salt and black pepper,to taste.
8. Bring mixture to a boil,then cover , reduce heat to low and simmer for 20 minutes or until potatoes are cooked through.
9. Pour mixture into a blender and blend until smooth.
10. Add lemon juice,cayenne pepper ,black pepper and sea salt to taste.
11. Serve potato and carrot soup hot.