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.

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.

Monkie Mama's Black bean salad

• 2 cans organic black beans
• 2 ears fresh corn
• 1/2 red onion (more or less to taste)
  
• 1 green, red, or yellow pepper (heck, all three if you like em!)
  
• 1/2 lb diced tomatoes (I prefer grape tomatoes)
• 1 can olives, sliced
  
• 1 Cup (or to taste) of Monkie Mama's Roasted Red Pepper Dressing (or 1 bottle Annie's Roasted Red Pepper Vinagrette)

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.

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.

Spicy Black Bean Burrito

From the World's Healthiest Foods web site

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 Ingredients: 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

Directions:

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
Nutritiona

Primavera verde

From the World's Healthiest Foods web site

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 Ingredients: 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)

Directions:

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













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 Ingredients: 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

Directions:

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

   • Romaine and Avocado Salad

Hummus

* 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
Paprika
(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.