TKD Recipes | Men in the Kitchen

Cooking, Recipes & Eating Well

Habanero Pineapple Salsa #2

Posted on | March 8, 2016 | No Comments

Over the weekend I made several attempts at making a Habanero salsa that wouldn’t blow my head off.  You can easily adjust the heat by roasting more Habaneros and adding in till you get the heat you want.  This is now my favorite salsa.  Already ate a pint of it and it’s only Tuesday.

Habanero Pineapple Salsa #2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 3 pints

Serving Size: 1 tablespoon

Ingredients

  • 7 Tomatillo
  • 3 lg Habaneros
  • 3 Jalapeno
  • 2 Pasilla or Poblano
  • 2 lg garlic
  • 1 med Onion
  • 1 Lime
  • 1 cup Pineapple Juice
  • 1 can Pineapple rings
  • 2 carrots
  • 2t salt
  • pepper

Instructions

  1. Roast first 9 ingredients in oven or on grill. Peel and boil sliced carrots. Add everything to a food processor or blender and remaining ingredients. Blend till desired texture. Makes about 3 pints.
http://tkdrecipes.com/2016/03/habanero-pineapple-salsa-2/

Paleo Diet: Tuna Cakes

Posted on | March 28, 2014 | 1 Comment

Trying out this Paleo Diet thing and needed something quick and easy for lunch besides a salad.

Paleo Diet: Tuna Cakes

Ingredients

  • 2 can Tuna
  • 1 ea Egg
  • 2T Onion diced
  • 1.5 T Coconut flour
  • Seasonings: salt, pepper, garlic powder

Instructions

  1. Squeeze the water out of the tuna cans. Dump tuna and rest of ingredients in bowl. Fry patties in coconut oil. Makes 2 large patties or 3-4 smaller ones.
http://tkdrecipes.com/2014/03/paleo-diet-tuna-cakes/

 

 

Vegetable and Chickpea Curry

Posted on | February 25, 2014 | No Comments

This recipe is from a November 1997 issue of Vegetarian Times.  I made it back than and loved it.  I also lost the recipe.  I found it again today and am of course making if for dinner tonight.

Vegetable and Chickpea Curry

Ingredients

  • 2 t Canola oil
  • 1 T Ground cumin
  • 1 t Ground coriander
  • 1 t Turmeric
  • ¼ t Cayenne pepper
  • 1 T Peeled and grated fresh gingerroot
  • 2 ea Cloves garlic; minced
  • ¾ cup Vegetable broth
  • 2 mediums Thinly sliced carrots carrots; (3/4 cup)
  • 1 med Green bell pepper; (1 cup)Seeded and thinly sliced
  • 1 large Onion. sliced; (1 cup)
  • 4 cups Cauliflower florets
  • 1 med Thinly sliced zucchini; (1 1/2 cups)
  • 14½ oz Diced tomatoes
  • 16 oz Canned chickpeas; rinsed and drained
  • 1 cup Uncooked basmati rice

Instructions

  1. 4 SERVINGS VEGAN
  2. A simple blend of spices transforms sauted vegetables and chickpeas into an irresistible and memorable meal. The fragrant basmati rice that serves as its foundation balances the curry's pungent flavors. Other aromatic rice varieties, such as jasmine or Texmati, are good substitutes.
  3. In large nonstick skillet, heat oil over medium heat. Stir in cumin, coriander, turmeric and cayenne pepper. Stir 10 seconds to release oils. Add ginger and garlic and cook, stirring frequently, for 30 seconds.
  4. Add ½ cup broth and cook, stirring often, for 1 minute. Add carrots, bell pepper, onion and cauliflower. Cover pan and simmer over medium heat until tender, about 20 minutes.
http://tkdrecipes.com/2014/02/vegetable-and-chickpea-curry/

PER SERVING: 403 CAL.; 14G PROT.; 7G TOTAL FAT (1G SAT. FAT); 75G CARB.; 0 CHOL.; 910MG. SOD.; 14G FIBER.Recipe by: Vegetarian Times Magazine, November 1997, page 40

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