Lettuce of your choice, washed and torn
1/2 pkg. frozen corn, thawed
1 can black beans, rinsed
1 bunch fresh cilantro, chopped up
1 hand full of fresh basil, torn
Mix all above ingredients.
Mix ranch dressing over the salad mixture
Top with tomatoes, Monteray Jack cheese, and crushed corn chips
Gently toss again.
Grill 2-3 chicken breast that have been salt and peppered.
Once chicken is cooked slice into strips and then cube.
Pour honey BBQ sauce over and add to salad.
Tuesday, March 29, 2011
Ayako sent me this recipe that she got from an Indian friend. This spice is found in several of the Indian recipes we come across. Enjoy making your own!
Grind all together:
1 teaspoon black pepper
2 teaspoons cumin
1 teaspoon cloves
3/4 cinnamon stick
1 teaspoon cardamon
3 bay leaves
Cream together well:
1/2 cup butter
2/3 cup brown sugar
Combine dry ingredients:
2 3/4 cup whole wheat flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
Add to creamed mixture with 1/2 cup water and 1/2 tsp. vanilla. Mix well, let stand 30 minutes. Roll out dough on large greased cookie sheet. Cut into cracker rectangles and prick each with a fork. Bake at 350 until browned about 12 minutes.
Tuesday, March 15, 2011
1 cup Nama Shoyu soy sauce or tamari
1 clove garlic
1 tablespoon fresh ginger
1/2 tablespoon toasted sesame oil
1 cup pure maple syrup
4 fresh salmon fillets, well rinsed
Mix the soy sauce, garlic, ginger, sesame oil, and maple syrup in a blender. Spread the soy mixture over the fish evenly in a baking dish. Marinate the fish in the refrigerator for 1 to 24 hours.
Preheat the oven to 450 degrees Fahrenheit/230 Celcius. Bake the fish for about 18 minutes, or until fish flakes easily with a fork.
NOTE: I made this for my family for dinner tonight. It's nice, but not amazing... Still--we all ate it, including picky Weston, so it can't be SO mediocre...
6 servings, 15 minutes prep/cook time
1 tablespoon light olive oil
3 garlic cloves, minced
4 to 5 scallions, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 14 to 15-oz cans light cocount milk
1 1/2 cups rice milk (can substitute cow's milk)
One 16 oz bag of frozen corn
2 teaspoons curry powder
1/4 teaspoon salt, or to taste
1/2 cup minced fresh cilantro
1. Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Saute over medium-low heat until softened and golden, 2 to 3 minutes.
2. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding it to the soup.
3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 3 minutes. Season with salt and remove from the heat.
4. Serve, passing around the cilantro for topping.
NOTE: Vegan and delicious!
4 pounds sweet potatoes, peeled and quartered
Freshly ground black pepper
1/2 cup canola oil
2 large red onions, finely chopped
1/4 cup honey
1/2 cup butter
1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried
1. Preheat an oven to 350 degrees F.
2. In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
NOTE: My current personal favorite... Not too sweet but so filling and delicous!