Week Two Recipes

Sunday Recipes Week Two

Breakfast: 2 Can’t Live Without Pancakes. Bacon and Eggs.

Lunch: Chicken or Steak Fajitas, 1 small corn tortilla, 1/4 cup guacamole, sour cream and salsa. ½ cup Fruit Gazpacho.

Dinner: Jitka’s Borshch. Crock Pot Pork. 2 Zucchini Fritters. Green Salad with Chinese Salad Dressing.

Can’t Live Without Pancakes
Makes 4 Servings

3/4 cup whole-milk cottage cheese
2 extra large eggs or 3 medium
3 tablespoons whole wheat flour
blueberries (optional)
unfiltered honey (optional)
butter

Stir the cottage cheese, eggs and flour together in a bowl, batter will be lumpy.
Over medium heat, melt butter on a cast iron griddle. When hot and bubbly, using a ladle, scoop the batter onto the griddle in four even batches. Cook until undersides are golden brown, about four minutes. Flip carefully and cook through, another 3 minutes. Top with butter, blueberries, a drizzle of honey.

Chicken or Steak Fajitas
Makes Four Servings

2 pounds skinless, boneless chicken breasts, top round, or flank steak
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 tablespoons extra virgin olive oil
2 minced garlic cloves
2 tablespoons oregano
2 tablespoons minced red onion
2 teaspoons chili powder
1 teaspoon ground cumin
dash cayenne pepper
sea salt and pepper, to taste
2 tablespoons coconut oil
1 large, thinly sliced red onion
2 thinly sliced red bell peppers
2 small, diced, fresh jalapeño chili peppers
(wear rubber gloves to prepare fresh chili pepper)
4 corn tortillas
4 dollops store bought guacamole
4 dollops sour cream
4 tablespoons readymade salsa
2 cilantro sprigs, finely chopped

In a medium bowl, combine lime juice, cilantro, olive oil, garlic, oregano, onion, chili powder, cumin, cayenne pepper, salt and pepper. Rinse meat under cold water, pat dry with paper towels, and cut into strips. Add meat to marinade, while preparing remaining ingredients.

Preheat oven to 350º.

In a heavy-bottomed skillet, heat coconut oil over medium-high heat until melted. Add onion, bell pepper and jalapeño pepper. Cook until softened, about 8 minutes. Drain meat, and pour marinade into skillet until reduced by half. Add meat and sauté until tender, about 5 minutes.

Meanwhile, put corn tortillas into the oven to warm. Put tortillas on 4 plates and spoon fajitas over, top with guacamole, sour cream, salsa and cilantro.

Guacamole

Makes Four Servings

2 ripe avocados peeled and pitted
1 small chopped onion
1 minced garlic clove
1 small chopped tomato
juice from 1 fresh lime
sea salt and coarse ground pepper to taste

Mash the avocado in a bowl and stir in the remaining ingredients.

Fruit Gazpacho
Makes 6 Servings

1 cup apple chunks

1 tablespoon lemon juice
1 cup sliced grapes
¾ cup blueberries
½ cup sliced strawberries
½ cup diced fresh pineapple
½ cup orange juice
¼ teaspoon black pepper

Mix all ingredients in a large bowl. Cover the container and chill for two to three hours, then serve.

Jitka’s Borshch
Makes 8 Servings

¼ cup butter
1/4 cup onions, chopped
1 cup carrots, grated
1 cup parsnips, grated
2 cups green bell peppers, cut to small cubes
3 cups tomatoes, cut to small cubes
2 cups cabbage, cut to thin strips
1 cup beetroot , boiled and grated
2 quarts homemade or readymade beef or chicken stock
2 cloves of garlic, crushed
1/4 cup chopped fresh dill

In a large soup pot, over medium heat melt butter. When hot sauté onions until transparent. Add carrots, parsnips, peppers and tomatoes. Sauté until tender, but not very soft.

In a separate saucepan bring water to boil and blanche cabbage for 2 minutes. Drain and add to the soup pot. Add beetroot and boil for another 2 minutes. Add crushed garlic and dill. Serve topped with 1 tablespoon of sour cream.

Zucchini Fritters
Makes 10 Servings

1 1/2 pounds zucchini
scant cup whole grain flour
5 scallions, finely chopped
9 ounces feta cheese
small bunch fresh parsley, chopped fine
small bunch fresh mint, chopped fine
1 tablespoon dried mint
1 teaspoon paprika
3 eggs, beaten
sea salt and freshly ground black pepper, to taste
2 tablespoons butter
1 tablespoon coconut oil

In a food processor, grate zucchini. Spread out over a paper towel to drain for 20 minutes. Meanwhile, put the chopped scallions in a large mixing bowl and crumble in the feta. Mix in parsley, both fresh and dried mint and paprika. Add egg, flour and drained grated zucchini. Season with salt and pepper.
In a large skillet, melt butter and coconut oil. When butter bubbles, spoon dollops of batter into pan. Form pancakes by flattening slightly with the back of a spatula. Cook until golden brown and crispy on bottom before turning. Serve hot.

Green Salad with Chinese Salad Dressing
Makes 4 Servings

1 teaspoon grated fresh ginger root
2 minced garlic cloves
1 tablespoon shoyu
2 tablespoons lime juice
1/4 cup sesame oil
1/2 cup mayonnaise
2 loose handfuls of mixed greens, washed and spun dry

Using a fork, mix all ingredients except salad greens in the bottom of a salad.

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