Dinner: prehiSPAnic cocoon Steak with Onions N Bell Peppers 1 lean steak Salt Garlic and Pepper Seasoning 2 tablespoon Olive Oil 1 slice onion, diced 1/4 Green, Red or Yellow Bell Pepper Heat Olive Oil and season steak with salt and garlic and pepper seasoning. Saute onion and bell pepper then remove from oil and set aside. Add seasoned steak to oil and cook to doneness you like. Return onion and bell pepper in the last few minutes of cooking. Remove from pan, serve and ENJOY!!! with prehiSPAnic cocoon Steamed Green Beans, Corn, Carrots and Broccoli 1/4 cup green beans 1/4 cup corn 1 carrot, diced 1/2 cup broccoli florets Run water over the broccoli pieces to clean them thoroughly. Pour a small amount of water into a saucepan (approx. 2 to 3 inches) and bring this to the boil. Lower the heat just slightly so that the water should still be boiling, then place a metal colander on the pan so that it rests on top without water coming through the bottom of the colander. Place vegetables in colander and set pots lid over the colander to cover. Steam the vegetables for 4 minutes. Place the steamed veggies in a bowl and drizzle with olive oil and some salt. Be sure to mix the veggies so that the olive oil is spread throughout as this adds to the flavour. Serve immediately. OR prehiSPAnic cocoon Baked Steak Ingredients: 1 steak 1 clove minced garlic 5 strips of red pepper 1 tablespoons olive oil 1 tablespoon butter or margarine 1 cup water onion parsley salt Black pepper Preheat oven to 350º. Add butter or margarine in baking pan and stir until melted. Add all ingredients in the pan and cover with a lid. Place steak in oven and bake for about 2 hours, until steak is tender. Remove from oven and enjoy!!! with prehiSPAnic cocoon Steamed Green Beans, Corn, Carrots and Broccoli 1/4 cup green beans 1/4 cup corn 1 carrot, diced 1/2 cup broccoli florets Run water over the broccoli pieces to clean them thoroughly. Pour a small amount of water into a saucepan (approx. 2 to 3 inches) and bring this to the boil. Lower the heat just slightly so that the water should still be boiling, then place a metal colander on the pan so that it rests on top without water coming through the bottom of the colander. Place vegetables in colander and set pots lid over the colander to cover. Steam the vegetables for 4 minutes. Place the steamed veggies in a bowl and drizzle with olive oil and some salt. Be sure to mix the veggies so that the olive oil is spread throughout as this adds to the flavour. Serve immediately. OR prehiSPAnic cocoon Green Salad 1 cup Lettuce, shredded 1 cucumber, diced 6 leaves spinach (optional) 1 green Apple (optional) 4 to 6 pieces steamed broccoli ½ tsp Olive Oil or Light Dressing of your choice Mix together all vegetables and apple, if you added this fruit, then pour olive oil over it and ENJOY!!!!
Posted on: Mon, 20 Jan 2014 09:59:46 +0000
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