Ingredients
1 (6 ounce) package lemon flavored gelatin
1 cup boiling water
1 (3 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1 cup shredded carrots
1 (8 ounce) can crushed pineapple, drained
Directions
Combine the gelatin and boiling water; stir until dissolved. Add the cream cheese, mayonnaise and vinegar; mix until blended and refrigerate until partially set.
Add the carrot and pineapple, mix well and chill until set.
Ingredients
3 tablespoons olive oil
3 pounds boneless pork butt roast, cubed
1/4 cup dry white wine
1 cup plain bread crumbs
2 yellow onions, chopped
2 shallots, minced
2 cloves garlic, minced
3 tablespoons dried parsley
1 cup beef stock
2 tablespoons red wine vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
Ingredients
3 cups water
1 1/2 cups dry couscous
2 tablespoons olive oil
1 small white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 cup marinated artichoke hearts, liquid reserved
2 teaspoons capers, liquid reserved
12 small green olives
1 (14.5 ounce) can chopped stewed tomatoes, drained
2 tablespoons white wine (optional)
1 tablespoon lemon juice
1 cup water
2 teaspoons sumac powder
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon minced fresh ginger root
ground black pepper to taste
1 pound tilapia fillets, cut into chunks
Directions
In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.
Ingredients
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon dried cilantro
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1 (15 ounce) can white kidney beans, drained and rinsed
1 roma (plum) tomato, diced
1/4 red onion, diced
3/4 pound cooked tiny shrimp
Directions
In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
Cover and refrigerate several hours, or overnight, to develop flavors.
