Colette Clay - Bravo! 365 Yummy Fruit and Vegetable Recipes: A Highly Recommended Yummy Fruit and Vegetable Cookbook
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- Book:Bravo! 365 Yummy Fruit and Vegetable Recipes: A Highly Recommended Yummy Fruit and Vegetable Cookbook
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Bravo! 365 Yummy Fruit and Vegetable Recipes
(Bravo! 365 Yummy Fruit and Vegetable Recipes - Volume 1)
Colette Clay
Copyright: Published in the United States by Colette Clay/ COLETTE CLAY
Published on September, 16 2020
All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. COLETTE CLAY does not control or direct users actions and is not responsible for the information or content shared, harm and/or actions of the book readers.
In accordance with the U.S. Copyright Act of 1976, the scanning, uploading and electronic sharing of any part of this book without the permission of the publisher constitute unlawful piracy and theft of the authors intellectual property. If you would like to use material from the book (other than just simply for reviewing the book), prior permission must be obtained by contacting the author at author@bizarrerecipes.com
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Follow the instructions at the end to receive this eBook FREE! (eBook PDF)
***
- 1 recipe pastry for a single 9-inch pie crust
- 1 large fresh peach, sliced into 8 pieces
- 1 teaspoon white sugar
- 1 teaspoon ground cinnamon
- Set the oven at 45 F (23 C) and start preheating.
- Onto a cutting board, roll pie pastry. Using a cookie cutter, slice the crust into eight 4-in. circles. In the center of each circle, place 1 peach slice. To enclose each peach slice, fold the circle in half; seal the edges together. Arrange the mini pies on a baking sheet.
- In a small bowl, combine sugar and cinnamon; sprinkle on top of the mini pies.
- Bake in the preheated oven for 10-13 minutes, till the crust is browned lightly.
- Calories: 121 calories;
- Total Fat: 7.5
- Sodium: 118
- Total Carbohydrate: 12
- Cholesterol: 0
- Protein: 1.4
- 1 (24 ounce) jar chunky salsa, mild, medium, or spicy, as desired
- 1 (15.25 ounce) can Del Mont e Whole Kernel Corn, well drained
- Optional Add-Ins:
- 1/4 cup chopped fresh cilantro or sliced green onions
- 1/2 teaspoon ground cumin
- 1 teaspoon grated lime zest
- 1 small avocado - peeled, pitted and diced
- 3/4 cup canned black beans, rinsed and drained
- Finely diced jalapeno, to taste
- Stir corn and salsa together.
- Stir in any of the add-ins, as wanted.
- Refrigerate for a minimum of 2 hours before serving along with sliced cucumber, bell pepper strips, pita chips, sweet potato chips and tortilla chips.
- Calories: 52 calories;
- Total Fat: 2.2
- Sodium: 395
- Total Carbohydrate: 7.3
- Cholesterol: 0
- Protein: 2.1
- 1 whole chicken
- 1 onion, sliced
- 2 cloves garlic, minced, or more to taste
- 10 roma (plum) tomatoes, quartered
- 7 carrots, chopped
- 4 potatoes, chopped
- 3 zucchinis, chopped
- 3 yellow squash, chopped
- 1 large green bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 chayote squash, chopped
- 2 tablespoons chopped fresh cilantro, or to taste (optional)
- 1 tablespoon tomato bouillon with chicken flavoring (such as Knor r )
- In a big stockpot, put garlic, onion and chicken and cover with enough water; boil it. Cook for 60 minutes until the juices run clear and around the bone of the chicken is not pink anymore. An instant-read meat thermometer should display 16 F (7 C) when you insert it into the thickest section of the thigh close to the bone. Strain and keep the liquid. Put the chicken aside to cool. Debone the chicken and dispose the bones. Cut the chicken meat.
- In a big stockpot, place tomatoes and just cover with enough water; add chayote squash, red bell pepper, yellow bell pepper, green bell pepper, yellow squash, zucchinis, potatoes and carrots. Boil the water, lower the heat to medium-low and cook for 30 minutes until the vegetables are soft.
- Add the saved chicken stock to the pot. Mix tomato bouillon, cilantro and chopped chicken into the liquid. Simmer the mixture and cook for 15-20 minutes longer.
- Calories: 275 calories;
- Protein: 10.8
- Total Fat: 17.3
- Sodium: 64
- Total Carbohydrate: 20
- Cholesterol: 32
- 1 medium acorn squash, halved and seeded
- 1 tablespoon butter
- 2 tablespoons brown sugar
- Preheat oven to 35 F (17 C).
- On a cookie sheet, turn acorn squash upside down. Bake in the oven at 35 F (17 C) for around 30 to 45 minutes until it begins to soften.
- Remove squash from the oven and flip onto a plate with the flesh facing upwards. Top with brown sugar and butter. Place the remaining squash over the other piece and transfer to a baking dish to prevent the squash from sliding while baking.
- Place squash in the oven and bake at 35 F (17 C) for another 30 minutes.
- Calories: 189 calories;
- Total Carbohydrate: 35.8
- Cholesterol: 15
- Protein: 1.8
- Total Fat: 6
- Sodium: 51
- 2 acorn squash
- 1 red onion, chopped
- 1 cup chopped cooked turkey
- 4 eggs
- 1 tablespoon pumpkin pie spice
- salt to taste
- Preheat an oven to 17 C/35 F; on baking sheet, put squash. Grease pie dish.
- In preheated oven, bake squash for 45-60 minutes till easily pierced with fork. Cool squash for 15 minutes till able to touch. Halve; remove seeds. Scoop meat into bowl.
- Mix salt, pumpkin pie spice, eggs, turkey, onion and squash till smooth in bowl; put in prepped pie dish.
- In oven, bake for 35-45 minutes till middle is set and edges are lighter in color.
- Calories: 165 calories;
- Protein: 12.6
- Total Fat: 4.8
- Sodium: 69
- Total Carbohydrate: 20
- Cholesterol: 142
- cooking spray
- 3 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 apples - peeled, cored and chopped
- Set the oven to 35 F (17 C), and start preheating.
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