check out the new ad for DAVIS DUST!

This is a new ad for my Spice - DAVIS DUST.  I will be transitioning more videos to this blog including some cooking videos. Let me know what you think of this first one!  

If you have questions or would like to see a particular recipe demonstrated let me know in the comments section.  You can also go the website and send me an email  www.vegaswesgourmet.com

Now that I have recovered from the recent surgery I will be doing posts.  Thank you for reading!

CURRY LENTIL SOUP WITH POTATOES AND SPINACH

CURRY LENTIL SOUP WITH POTATOES AND SPINACH

© Wes Davis 2013

 Just created this recipe this evening. 

I russet potato – peeled and diced

2 stocks of celery – diced – about 1 cup +/-

1 yellow onion diced

1 carrot peeled and diced

4 cloves of garlic - minced

1 tablespoon of Olive Oil

½ teaspoon ground Cumin

½ - 1 Tablespoon of Madras Curry – or any good curry powder

1 cup of lentils – rinsed and drained

1 cup of vegetable broth

1 bay leaf

2- 3 cups water ( you can also use chicken broth if you like. Use Vegetable broth if you want Vegan)

Fresh or frozen spinach

Put the oil in the bottom of a large stock pot.  Add the veggies and sauté for about 5 minutes or until they begin to soften. 

Add the Cumin and the Curry Powder and stir to coat the veggies.  Cook for another 2 minutes to give the spice time to heat. 

Deglaze with the vegetable broth and then add the lentils, bay leaf and the rest of the water or broth.

Cover and simmer or 3- 45 minutes until the lentils are cooked and soft.  Add the spinach to your liking and cook until it wilts if using fresh.  Or until the frozen is heated through.

Serve with some sourdough bread.

Carnitas Chili

For Cold Winter Nights - a special recipe for my meat eating friends!!

Carnitas Chili

© Wes Davis 2013

Olive oil

2 pounds pork butt - cut into equal sized pieces

2 onions – rough chopped

3 cans green chilies – mild

Davis Dust **

6 cloves of garlic - peeled – fine chopped or use a garlic press

1 cup chicken broth

Seasoning

2 tablespoons of chili powder

1 tablespoon of Cumin

Dried chili flakes – optional

1 #10 can of diced tomatoes in juice

2 cans black beans – drained and rinsed

Tomato paste

Heat oil in Dutch oven on top of stove.

Rinse and then pat dry the pork.  Dredge in Davis Dust and then brown in the Dutch oven.  Make sure that all sides are browned.  Remove the meat and add the chopped onions.  Cook for a few minutes and then add the chilies.  Stir and then deglaze the pan with the broth.  Put the pork back in, cover and then put in a 275 oven for 4 hours.

Take the Dutch oven out and let the meat rest for 15 minutes.  Skim any visible fat from the juices and then add the seasoning.  Stir to combine.  At this point the meat should fall apart.  Using two forks shred the meat in the pan.  Add the beans and the tomatoes.  Stir and cover the pot.  Cook in the oven for another 45 minutes.  Remove and add the tomato paste if needed to thicken.

 ** DAVIS DUST  is my own special seasoning.  You can order it on line at vegaswesgourmet.com

Veggie Pizza

This is a version of a White Pizza that fits with the diet choices I made recently.


Make or buy your favorite pizza dough.

Preheat you oven to 450 degrees. 

Place your dough on your work surface and roll or stretch to the desired shape. I like a more rustic look so I usually free form.

Top with either your home made or store bought  marinara sauce.  Then add

4 - five cloves of roasted garlic -  I squeeze them out so that they cover  as much area as possible

4 - 5 ounces of  frozen spinach - thawed and the excess water squeezed out

Sliced mushrooms

sliced Red Onions

OPTIONS

you can also add sliced veggie meatballs or other veggies that you like.
I don not use cheese but I will add some grated Parmesan to the top

For meat lovers add some chicken or turkey as alternative to the more processed meats like pepperoni.

Place your pizza on a baking sheet and cook for 10 minutes or until the crust is browned and the veggies are cooked.

Beans And Rice

            Beans and Rice

Very often you will find a recipe for this combination.  In this version it follows the dietary guidelines I spoke about yesterday.  However you can add any kind of meat you wish.  I often make this and then use it a filling for Vegan Burrito. 

1/2 white onion      

1.2 green peppers

2 – Stocks of celery

1 – 2 cloves of garlic

Rough chop all of the above and put in a food processor.  Pulse until they are a fine dice but not a puree.  Place all of the mixture in a cold nonstick skillet and then turn on the heat to medium.  You do not have to use any oil – the moisture from the vegetables and the nonstick skillet will keep them from sticking.  Cook until the mixture is translucent and slightly brown. 

Add

1 can of diced tomatoes – including the liquid

1 can of black or red beans – drained and rinsed

1 package of taco seasoning OR add your own blend

Cook for 5 – 10 minutes.  Taste and adjust the salt

Combine with cooked rice for a filling or set on the table with cooked rice.

Meat variations

Once the vegetables are cooked add your favorite meat and then add your seasoning.  Cook for 5 minutes before you add the tomatoes and the beans.

SOME CHANGES IN THIS BLOG

My apologies for not posting since November, I had some health issues.  On Christmas day I had to go the ER.  It was found that I have a minor and reversible blockage in one of my arties going to my heart.  I spent several days in the hospital doing tests and getting lab work done.  I am happy to report that I am doing better and will soon have a procedure to correct the blockage.  Needless to say my attention has been on getting well and I have neglected this blog.  I am sorry for that and will start regular posts.

When I was in the hospital I found that my cholesterol was very good!  That is the good news.  I have always used olive oil and butter and paid attention to all the “good” fats etc.  The bad news is that I still had a buildup of plaque that lead to the failed stress test.  Since discovering all this I have changed how I cook and I eat.  So there will be some changes in the blog and the recipes.  HOWEVER, I am not the food police and do not think I or anyone else has the right to dictate what you read or eat. 

The Changes

I read the book Prevent and Reverse Heart Disease by Dr. Caldwell Esselstyn.  It did change how I eat and I have lost over 25 pounds since January.  I will include recipes that follow that book.  In essence those recipes will follow these guidelines with some rare exceptions.

Eat nothing that has a face or mother.  Eat no fish, meat, poultry or dairy.  Eat no fats or oils.  Eat only plant based menus.

I will also post good recipes that do not follow those guidelines.  It is up to you the reader to decide which you want to try.

Here is my first recipe for you to try.

OVEN FRIED POTATOES

 Peel a large Russet potato.  Slice a portion of the bottom off and then use the flat side for the potato to rest on while you cut it.  Slice the potato into planks, and then cut he planks into the fries.  Put all of the pieces into HOT salted water and soak for about 5 minutes.  Preheat a convection oven to 425 or a regular oven to 450.

Drain the potatoes and put on a paper towel and rat dry.  Take a clean and dry baking sheet and spray with a nonstick spray.  Once the potatoes are dry sprinkle with DAVIS DUST or another low sodium spice (You can also skip this step).  Place the potatoes on the baking sheet in a single layer.  Cook for 10 minutes – then take them out and turn over using a spatula.  Cook for another 8 minutes or until they are brown.

Notes:  Putting the sliced potatoes in the hot water will leach out a lot of the starch and they will not stick.