Monday, June 29, 2009

Grape Tomato and Avocado Salad

Serves 3

This delectable salad proves that fresh, high quality ingredients taste superb with little adornment. Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. Can be prepared up to four hours ahead of serving, making it convenient for those summer days when you're constantly on the go.


1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
High quality sea salt, such as Fleur de Sal


In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon juice, and onions. Add avocados and salt and toss gently. Chill if not serving immediately.

Spanish Tortilla with Roasted Peppers and Spinach

Serves 10 to 12

A Spanish “tortilla” is similar to an omelet or frittata. Serve it up as a first course for 10–12 or in larger pieces as an entrée for 6.


3 tablespoons coconut oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
Salt and ground black pepper to taste
1 1/2 packed cups (about 4 ounces) Organic Baby Spinach
1 cup thinly sliced roasted red peppers, drained well
8 free-range, antibiotic and hormone free Eggs, lightly beaten


Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture.

Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.

Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serves 4

Sweet onions and juicy pineapple hit the grill for a little extra flavor before being paired with tomatillo salsa, fresh cilantro and lime juice. Tender grilled chicken breasts are topped with this perfect balance of mild spice and sweet crunch for a show-stopping dish with minimal prep.


1/2 large sweet white onion (such as Vidalia), cut into 1/2-inch-thick ring slices
2 tablespoons vegetable oil
Salt and pepper to taste
2 cups pineapple chunks
1 1/2 cups roasted salsa verde (Herdez makes a wonderful salsa verde with no added junk)
2 tablespoons chopped cilantro
Juice of 1/2 lime (or more, to taste)
2 skinless, boneless whole chicken breasts, halved


Heat grill to medium-high. Place onion rings in a bowl and toss with 1/2 tablespoon of the oil, salt and pepper. Grill, turning from time to time, until just charred and soft. Transfer to a bowl and set aside to let cool.

Rub all sides of the pineapple with 1/2 tablespoon of the remaining oil then arrange on grill and cook for about 1 minute per side. Remove and let cool.

When cooled, roughly chop onions and pineapple and place in a bowl. Add salsa verde, cilantro and lime juice.

Rub chicken breasts all over with remaining 1 tablespoon oil. Sprinkle with salt and pepper, then arrange on grill and cook until golden brown all over and completely cooked through (about 165° on an instant read thermometer), turning from time to time to create hatch marks, if you like.

Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.

Almond Crusted Chicken with Caramelized Onions and Basil

Almond meal, which is made from ground blanched almonds, forms the nutty crust on this baked chicken, topped with slowly caramelized sweet onions and fresh basil. Serve this dish as a main course along with roasted or mashed potatoes, steamed vegetables and a green salad.


2 Tablespoons coconut oil
1 Vidalia onion, thinly sliced
1/2 cup basil leaves
Salt and pepper to taste
1/2 to 1 teaspoon lime juice
1/2 cup almond meal
1 T mustard (I prefer Great Value because it doesn’t have added “Spices” (a.k.a. MSG))

1/4 cup agave nectar

4 (4- to 6-ounce) chicken fillets, skin removed
1/4 cup thinly sliced green onions


Heat coconut oil in a large skillet over low heat. Add Vidalia onions, basil, salt and pepper and cook, stirring occasionally, until golden brown and slightly caramelized, 30 to 45 minutes. Stir in lime juice and keep warm.

Meanwhile, preheat oven to 375ºF. Grease the bottom of a baking dish with coconut oil or use non-stick foil; set aside. Put almond meal on a large plate; set aside.

I pounded the chicken flat and it made it wonderfully crispy, but this step is not necessary. Season chicken with salt and pepper. Combine the agave nectar and mustard. Spread 1 teaspoon of the mixture over the top of each chicken fillet then gently roll each in the almond meal, pressing to make sure it sticks. Arrange chicken in prepared baking dish in a single layer and bake until chicken is done to your liking, 15 to 25 minutes.

Transfer chicken to plates, top with caramelized onions, garnish with green onions and serve.

Wednesday, December 24, 2008

Homemade catsup

Ever notice that all of the store bought catsups contain either high fructose corn syrup, "Spices" (a.k.a. MSG), or refined sugar? I got tired of it, so I played some different recipes to come up with a homemade catsup without all of the junk.

1 Can Tomato Paste
1/4 Cup Water
1/8 Cup Agave Nectar
1/2 teaspoon salt (or to taste)
1/2 teaspoon Cumin
1/2 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 T. Chili powder (or to taste)
1 tsp. minced garlic (or just the oil if you don't want the chunks)
1/4 Cup Apple Cider Vinegar

Mix together, cover and refrigerate. Remember that when you make things from scratch, they don't have as many preservatives (good and bad). You are going to have to use it up in a month or so.

Wednesday, September 10, 2008

Best Homemade Bread Recipe (Hot dog & Hamburger buns)

I posted this before, but for some reason it's not showing anymore, so here it is again.

Best Bread Machine Recipe -
(I also make Homemade hot dog & hamburger buns from this recipe - see below)

Put the following ingredients in your bread machine in this order.

1 cup warm water
¼ Cup vegetable oil
¾ cup wheat flour
1 ½ tsp. Salt
3 TBSP Sugar
2 ¼ cup white flour

Make a well in the flour and then add
2 tsp Yeast in the well.

Set the bread machine to basic bread at light crust setting and start it. Our machine kneads twice and cooks for a total of 2 hours and 40 minutes but we take it out 20 minutes early for a total of 2 hours and 20 minutes.)

This is a good starter or basic bread recipe. You can make it full wheat, multigrain, or add garlic for Garlic bread, or other spices to make variations. It works great.

Homemade Hot dog and Hamburger buns

I also make homemade hot dog and hamburger buns out of this recipe by putting the same ingredients in the bread maker on dough/pasta setting. It goes through a knead and rise cycle. Then I have it go through the knead cycle again, form the dough into hotdog and hamburger buns, rise one more time to the size you want. Then cook them at 350 for about 10 to 15 minutes. They are yummy.

Saturday, July 26, 2008

Mom of 5 boys Cinnamon Raisin Bagels

Cinnamon Raisin Bagels (Bread Machine)

Hot from the oven or toasted these bagels are great! for a flavor change, soak the raisins in your favorite sweet liquor instead of water.
by Bev
1¾ hours 1½ hours prep SERVES 10

1/2 cup raisins, presoaked
1 tablespoon cinnamon
1 tablespoon sugar
1 1/4 cups lukewarm water
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
2 1/2 teaspoons fast rise yeast or 3 1/4 teaspoons active dry yeast

  1. Soak the raisins in warm water for 10 minutes.

  2. Drain and pat dry.

  3. Toss with cinnamon and sugar, then place in machine with other ingredients.

  4. Remove dough from the machine after the first knead- approximately 20- 30 minutes.

  5. Place dough on floured surface. Divide into 8 parts (I make about 10 out of the dough).

  6. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

  7. Place the bagels on a pan with cornmeal on it. Let rise a little and turn over and rise again to the size you would like or about double.

  8. While bagels rise, bring 3 quarts water to a rapid boil in a large sauce pan.
    Drop test dough (see first success hint).
    Using slotted spoon, drop 2-3 bagels into rapidly boiling water.

  9. Boil on each side for 1 1/2 minutes.

  10. Remove and cool on rack 1 minute.

  11. Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.

Additional Tips

  • Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
    When bagels have doubled in size, drop the test dough into boiling water.
    Dough should pop to the top right away.
    When this happens, it is time to boil the bagels.

  • A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

  • To make bagel chips, slice leftover bagels horizontally into thin slices.
    Brush with butter or margarine on one side.
    Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

Wednesday, May 7, 2008

Monkie Mama's Italian Salad Dressing

We go through this dressing like crazy. Tasty on all sorts of salads (green, bean, pasta, or fresh cut veggies, etc). I often double or triple this recipe or else I'm constantly making more. Thank goodness it's so easy!
  • 1 C Olive oil
  • 1/2 C white vinegar (you can get creative with different kinds of vinegars for different tastes)
  • 1 tsp Sea Salt
  • 1 tsp Pepper
  • 1 tsp Basil
  • 1 tsp minced garlic
Combine all ingredients (put the mixture through the blender for a creamy dressing). Refrigerate (best in a glass container). Dressing will separate so shake well before each use.

Monkie Mama's Roasted Red Pepper Salad Dressing

This is a favorite in my family and goes really well as a replacement for Annie's Roasted Red Pepper dressing (even more natural if you can believe it!) on Monkie Mama's Black Bean Salad or on any salad. This is a double batch because it goes quick! If you want a smaller batch, just halve.

  • 1 jar Roasted red peppers (approx 16 oz) (look for the kind without added sugar, preservatives, etc)
  • 2 C Olive oil
  • 1 C Apple cider vinegar
  • 2 t. Sea Salt (or to taste)
  • 2 t. Pepper (or to taste)
  • 2 t. Basil (or to taste)
  • 1 T. minced garlic

Combine ingredients in a blender. Refrigerate.

Thursday, April 24, 2008

Orange Chicken Salad

I found this on Razzle Dazzle Recipes. I haven't tried it yet, let me know what you think.

2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless chicken breast halves with skin
3 oranges, peel and white pits removed
6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 orange or yellow bell pepper, seeded, thinly sliced
Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper.

Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.

Arrange greens in center of large platter.

Serves 10.

Friday, April 11, 2008

Monkie Mama's Black bean salad

1. Drain and rinse black beans. Dump into a large bowl.
2. Cut the corn off the cob, rinse thoroughly. Add the corn to the beans.
3. Chop the onion and add.
4. Dice and add the pepper(s).
5. Slice tomatoes (dice if using larger tomatoes). Add to mix.
6. Slice olives and add.
7. Dump Salad dressing on the mixture and stir until combined.

Flavors will mix and the salad just gets tastier as it refrigerates. Also makes an excellent salsa.

Thursday, April 10, 2008

Sweet Potato Muffins

These are a major hit with my family. Fabulous for a main dish or as a snack. I often make this dish a day or two after I've made mashed sweet potatoes as a side dish for a dinner. The leftovers are perfect for making these muffins. The recipe can be halved and it makes about 1 1/2 dozen, but I find we gobble them down very quickly and the following amounts are barely sufficient.

  • 3 C. Mashed sweet potatoes (canned sweet potatoes or pumpkin are a good substitute)

  • 6 ripe bananas
  • 1 tsp. Cinnamon
  • ½ tsp cloves
  • 1 tsp. allspice
  • 1 C. Water or until desired consistency (can substitute almond milk or coconut milk for richer flavor.)
  • 2/3 C. Coconut oil
  • 1 tsp. Vanilla extract
  • 1 tsp. Almond extract
  • 1 ½ C. Nut flour (I usually use Almonds and walnuts. See step 1 below for instructions on how to make your own)
  • 3 C oat Flour (make your own by tossing whole oats in the blender until fine powder)
  • 3 tsp. Baking soda
  • 1 tsp. Salt
  • 1 tsp. baking power

  1. Preheat oven to 375 degrees. Line muffin tin with muffin papers.

  2. Toss nuts in a blender or food processor and grind until it becomes a pasty flour.

  3. In a large bowl, combine the prepared mashed potatoes, bananas, spices, water (or milk), coconut oil, vanilla, and almond extracts. Mix with an electric mixer.

  4. Add the flour, baking soda, and salt and mix until combined well.

  5. Pour the batter into baking cups.

  6. Bake until the tops spring back to the touch, 25-30 minutes. Yields about 3 dozen muffins.

Friday, March 28, 2008

Fancy rice milk

Rice milk is a good substitute for cow's milk.

  1. 2/3 c. hot rice
  2. 3 c. hot water
  3. 1/3 c. cashews
  4. 1 tsp. vanilla
  5. 1/2 tsp. salt
  6. 2 tbsp. honey

Blend all ingredients, chill and serve. Servings: 4.

Basic rice milk

A good way to make rice milk is to use fresh rice that is still hot.

  • 1 cup rice, brown is okay, short grain is best.
  • 4 cups hot water- cold water and cold rice won't work.
  • 1 tsp vanilla

Put all in blender, puree for about 5 minutes (until smooth) let sit for 30 minutes or longer, then without shaking pour into container being careful not to let the sediments at the bottom pour into the new container. Alternatively, if you are in a hurry strain through cheesecloth.

To complicate things and get a smoother milk, re-cook the rice with part of the water until it's very soft. Add salt and sweetners, soaked, blanched almonds or nuts and flavorings. Then run it through a blender, food processor, or juicer.

Monday, March 17, 2008

Teriyaki meatballs

This recipe can be made with beef or turkey. Serve the meatballs with additional teriyaki sauce or prepared Thai peanut sauce.

Serves 6 as a snack (double recipe to make enough for a meal for 6 with leftovers)

  • 1 pound ground turkey
  • 6 scallions, thinly sliced (optional, but tastier with)
  • 1 large carrot, shredded
  • prepared teriyaki sauce (see recipe below)
  • 1 cup bread crumbs, fresh (or I use nuts ground up in the blender or food processor, flax seed flour, or ground up oats)
  • 1/4 cup sesame seeds
  • dash garlic
  • dash salt
  • dash pepper
  • dash crushed red peppers
  • Cooked rice

Make teriyaki sauce (recipe below). Preheat oven to 375°F. In a large bowl, combine the turkey, scallions, carrot, 1/3 of prepared teriyaki sauce, bread crumbs, and spices. Blend well. Using a 2-ounce scoop (or large spoon), form meatballs with wet hands and place in a shallow glass baking dish (or on a baking pan lined with parchment paper or aluminum foil). Sprinkle meatballs with sesame seeds. Pour remaining teriyaki sauce over meatballs. Roast in a oven for 20 minutes or until golden brown on the outside, cooked through, and sauce has thickened. Serve over rice. I served this with steamed broccoli, but it's also good with any stir-fried vegetables.

Teriyaki sauce:

  • 6 T brown or white sugar (you can use less if desired)
  • 4 T organic catsup (no high fructose corn syrup)
  • 6 T soy sauce
  • dash garlic (or 1 tsp minced garlic)
Combine until mixed thoroughly.

Friday, February 29, 2008

7-Minute Healthy Steamed Butternut Squash

From the World's Healthiest Foods site

7-Minute Healthy Steamed Butternut Squash

Whole butternut(kabocha or hubbard) squash takes about one hour to cook, but by cutting squash into 1-inch cubes and healthy steaming it takes only 7 minutes!

Prep and Cook Time: 7 minutes

  • 2 cups butternut squash
  • 3 TBS extra virgin olive oil
  • 1 tsp lemon juice
  • sea salt and pepper to taste


  1. Fill the bottom of the steamer with 2 inches of water.
  2. While steam is building up in steamer, cut butternut squash into 1-inch cubes.
  3. Steam covered for 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape.
  4. Transfer to a bowl. For more flavor, toss sqush with the oil, lemon juice, salt and pepper while it is still hot. Research shows that carotenoids in foods are best absorbed when consumed with oils.

Serves 2

Spicy Black Bean Burrito

From the World's Healthiest Foods web site

Spicy Black Bean Burrito

Using canned black beans (preferably organic) makes this a great meal you can prepare in a matter of minutes.

Prep and Cook Time: 15 minutes

  • 1/2 red onion, diced
  • 2 cloves garlic, chopped
  • 1 red bell pepper, diced
  • 1 15-oz can of black beans
  • 2 TBS extra virgin olive oil
  • 2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • salt and pepper to taste
  • 2 whole wheat tortillas
  • 2 oz low-fat cheese
  • prepared salsa
  • optional: goat cheese


  1. Dice onions and chop garlic and let sit for 5 minutes to bring out their hidden health benefits
  2. Dice bell peppers
  3. Healthy Sauté onions and bell peppers for 5 minutes
  4. Add garlic, black beans, olive oil, chili powder, cayenne pepper and salt and pepper to taste.
  5. Wrap 1/2 of mixture and 1 oz of low-fat cheese into each of the two tortillas.
  6. Top with salsa and goat cheese (if desired)
Serves 2

Primavera verde

From the World's Healthiest Foods web site

Primavera Verde

This festive, colorful dish is an excellent way to enjoy the nutrients from a variety of vegetables. Don’t worry if you don’t have exact amount of vegetables. Feel free to add any other vegetables you may have in your refrigerator. This dish allows for a lot of flexibility.

Prep and Cook Time: 50 minutes

  • 1 medium onion, quartered and sliced thin
  • 1 small red bell pepper, cut in thin1inch strips
  • 1 medium carrot cut in very thin sticks 1½ inches long
  • 1 bunch thin asparagus cut 1½ inches long, discard bottom fourth
  • 1½ cup zucchini or summer yellow squash, cut in thin 1inch strips.
  • 6 medium cloves garlic, chopped
  • 1 15oz can diced tomatoes, with juice
  • 1 TBS + 1/4 cup vegetable broth
  • 1 cup fresh basil, chopped
  • 3 TBS fresh sage, minced
  • 1 cup fresh parsley, minced
  • 3 TBS fresh oregano, minced
  • salt & black pepper to taste
  • 4 oz whole grain linquini pasta
  • 4 oz Chevre goat cheese (optional)


  1. Bring salted water to a boil for pasta.
  2. Prepare vegetables by chopping.
  3. Heat 1 TBS broth in medium stainless steel skillet. Healthy Sauté onion in broth over medium heat stirring frequently for 3 minutes. Add vegetables in order given, waiting about 1 minute between each.
  4. Add tomatoes, broth and simmer for another couple minutes, until vegetables are barely tender, about 10 minutes. If needed, you can add a touch more liquid to keep moist. Add minced herbs. Season with salt and pepper.
  5. While vegetables are simmering cook pasta, according to package instructions and strain through colander.
  6. Toss pasta with vegetable mixture and top with goat cheese if desired.
Serves 6

Black Bean Chili

From the World's Healthiest Foods web site

Black Bean Chili

If you are looking for a nutritious chili that is easy to prepare this recipe is for you. It is made with healthy ingredients that are easy to have on hand and can be used in many dishes, such as soft tacos, tostados, frittata, enchiladas, or enjoyed on its own. The Healthy Sauté cooking method makes this recipe even healthier without using heated oils, fat or compromising flavor.

Prep and Cook Time: 30 minutes

  • 1 medium onion chopped
  • 1 medium green bell pepper diced about ¼ inch pieces
  • 1-1/2 cups + 1 TBS vegetable broth
  • 6 medium cloves garlic, chopped
  • 2 cans black beans, drained
  • 1 can (8oz) tomato sauce
  • 1 can (15oz) diced tomatoes, (do not drain)
  • 2 TBS ground cumin
  • 2 TBS red chili powder
  • 2 TBS dried oregano
  • 1 cup corn kernels, fresh or frozen
  • ¼ cup fresh chopped cilantro
  • salt & black pepper to taste


  1. Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute.
  2. Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste.

    Serves 4

    Serving Suggestions Serve with

Thursday, February 28, 2008

Kidney Bean Salad with Mediterranean Dressing

Kidney Bean Salad with Mediterranean Dressing

The dressing used in this salad is very versatile and can be used on many different vegetables.

Prep and Cook Time: 15 minutes

  • 1 ear of raw corn kernels
  • 1/4 cup red onion, minced
  • 1 15oz can kidney beans, rinsed and drained
  • 1 medium tomato, chopped
  • 2 TBS parsley or cilantro, minced
  • Mediterranean Dressing
  • 1 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 4-5 cloves garlic
  • sea salt and pepper to taste


  1. Combine all ingredients and toss with 1/2 cup Mediterranean Dressing.
Mediterranean Dressing
  1. Press garlic and let sit for 5 minutes.
  2. Whisk together the lemon juice, garlic, sea salt and pepper.
  3. Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.

    The dressing will store in the refrigerator for up to 10 days. It will solidify so you will need to bring it back to room temperature before using.

  • Salad: Serves 2
  • Dressing: Yields about 1-1/3 cup

Healthy Cooking Tips:

To add additional flavor and nutrition the dressing, you can add any of the following: minced basil or cilantro,minced onion, curry powder, honey, inely diced avocado or red bell pepper (if using avocado or bell pepper, use dressing immediately). Alternative: Dressing ingredients can be added directly to vegetables or salds without whisking.

15 Minute Greek Garbanzo Bean Salad

This is directly from World's Healthiest Foods web page

15 Minute Greek Garbanzo Bean Salad

This high protein, fresh tasting, vegetarian salad is very quick and easy to prepare. In fact it can be made in just 15 minutes from start to finish, and can be kept for a few days in the refrigerator, getting more flavorful as it marinates longer. Using fresh herbs and a small amount extra virgin olive oil makes this a healthier salad than many of those with high fat dressings without losing flavor.

Prep and Cook Time: 15 minutes



  1. Mix all ingredients except lettuce and cheese in a bowl and season with salt & pepper to taste.
  2. Serve on bed of chopped romaine lettuce and sprinkle with feta cheese.

    Serves 4

15 Minute Black Bean Salad

This is directly from World's Healthiest Foods web page

15 Minute Black Bean Salad

This salad recipe we created for you, is very flavorful, full of nutrition and protein, and can be made in just 15 minutes. In addition to that, it will also keep for days in your refrigerator making it a great dish to have on hand for a healthy, instant meal.

Prep and Cook Time: 15 minutes



  1. Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.

    Serves 4

Wednesday, February 20, 2008

Spinach Bacon Salad

Found this on Unwrapped: Fabulous fall recipes

Red leaf lettuce
Romaine lettuce
1/2 red onion
1/2 lb. bacon, crumbled
1 apple

Line the edges of your bowl with the red leaf lettuce. Tear spinach and romaine lettuce into the bowl. Dice the onion and apple, crumble the bacon and then add all to the salad.


1 C. oil
1/3 C. red wine vinegar
1/4 C. sugar
1 tsp. salt
1 tsp. dried mustard
1 T. poppy seeds
1 T. minced onion

Add dressing to salad and toss.

Crock Pot Cranberry Pork Roast

Found this on Fabulous Fall Recipes

1 pork loin roast (2 ½ - 3 lbs.)
(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 C. dried cranberries
½ C. sugar
½ C. cranberry juice or ½ C. orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 T. cornstarch
2 T. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Sunday, February 10, 2008


* Fresh ingredients are the best

1 regular size can of garbanzo beans (Don't drain!)
2 cloves garlic
1/4 C. cup lemon juice
2 heaping spoonfuls of tahini
1/2 tsp salt

Olive oil
(Cumin is also excellent sprinkled on top)

Boil garbanzo beans in their own water for about 5 minutes, until tender. Put beans and juice in blender/food processor. Add all other ingredients except olive oil and paprika. Blend until smooth. Spread onto dish and drizzle with olive oil, sprinkle with paprika or cumin. Delicious with pita bread, naan bread, or cut up vegetables.

Saturday, January 26, 2008

Garlic Roast Chicken with Rosemary and Lemon

We haven't tried this yet, but it sounds so good! I'm pirating it from Jen Hatch and Rachel Ray. Let me know what you think.

Garlic Roast Chicken with Rosemary and Lemon

1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 T leaves)
3 T. extra-virgin olive oil
Grated zest and juice of 1 lemon
1 T. grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ c. dry whit wine or chicken broth

Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.

Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Rachael Ray
Yield: 2 servings

Italian Chicken Chili With Pancetta Croutons

Look Delicious? Check out What's In it for me? or Rachel Ray's site for the recipe and details. We tried it the other night with some awesome Naan bread since I ran out of time to make the croutons and it was delish! Got great reviews and made awesome leftovers.

Italian Chicken Sticks

Italian Chicken Sticks (I found this from Jenn Hatch's web site. Looks yummy!)
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Holiday Cocktail Party
Italian Chicken Sticks
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: About 3 to 3 1/2 dozen

1 cup seasoned bread crumbs
1/2 cup freshly grated Parmesan
11/2 teaspoons dried thyme
11/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping
Preheat the oven to 400 degrees F.

In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

Friday, January 11, 2008


1 small chicken
1 onion
1 tomato
2 cloves garlic
1 tsp. ground cumin (jeera)
2 Tbsp. oil
2 1/2 cups water
2 Tbsp. curry powder
3 potatoes

Instructions: Peel and cut potatoes. Cut chicken into pieces and wash. Cut onions and garlic and grind together. Place onion, garlic, cumin, and curry powder in a small bowl and then add 1/4 cup of water and mix to make a curry paste. Add oil to a pot and heat, and then add curry paste and stir frequently and let it fry for 5 minutes. Add chicken to the pot and fry for another 5 minutes. Add potatoes to chicken. Add water. Add tomatoes if necessary. Simmer for 15 minutes or until potatoes are tender. This dish can be served with roti or rice.

Saturday, October 27, 2007

Black Beans with Canadian Bacon over Rice (original version)

Okay, I'm going to post 2 versions of this recipe, the original and my simplified version. This is the original version straight from the Whole Foods Market website.

Garlic and jalapeno impart a lively zip while lean, tender Canadian bacon provides a meaty flavor to this spirited variation on black beans and rice. Perfect for slow cooking on the stove or in a crock pot. It's a hearty, protein-packed meal that makes delicious leftovers.

Serves 4

  • 1 cup organic black beans

  • 2 cups organic chicken broth

  • 2 bay leaves

  • 2 tablespoons extra virgin olive oil

  • 1 small green pepper, chopped

  • 1/2 small red pepper, chopped

  • 3 cloves garlic, minced

  • 1/2 to 1 jalapeno pepper, seeded and sliced

  • 1/2 teaspoon ground cumin

  • 2 ounces Canadian bacon, diced

  • 1 cup water

  • sea salt, to taste

Soak beans overnight in water to cover. The next morning, discard the soaking liquid and rinse the beans.

For crock pot preparation:

Place beans and 2 cups chicken broth along with the bay leaves in a crock pot set on high for 3 hours, stirring occasionally. Sauté green and red pepper, garlic, and jalapeno in olive oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin, Canadian bacon and 1 cup of water. Continue to cook in crock pot on high heat, stirring occasionally for another 4 to 6 hours, adding extra water or stock, if needed. Season with salt prior to serving. Serve over rice (recipe below).

For stove top preparation:

Place beans and 2 cups broth with bay in a soup pot. Simmer beans, covered, for 1 hour, stirring often. Sauté green and red pepper, garlic, and jalapeno in olive oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin, Canadian bacon and 1 cup of water. Continue to cook for another hour or until beans are completely tender, adding extra water or broth as necessary. Season with salt prior to serving. Serve over rice (recipe below).

  • 1/4 cup diced yellow onion

  • 1 TB butter

  • 1 cup jasmine rice

  • 2 cups water

  • 1/2 tsp sea salt

Sauté onion in the butter, stirring often for 2 minutes. Add the rice and stir to coat for another minute. Add the water and the salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until all water is absorbed.

Nutrition Info

Per Serving (8 oz-wt.): 250 calories (60 from fat), 6g total fat, 1g saturated fat, 5g dietary fiber, 8g protein, 39g carbohydrate, 10mg cholesterol, 540mg sodium