Sunday Apple Goodness

4     apples cored, and diced

1     heart celery, diced

1/2  cup raisins, softened

1     cup walnut pieces

6     Kiwi sliced

       Fresh mint diced

Dress with 

1     cup mayonaise

1     TBS  honey

3     TBS Pomegranate vinegar, or balsamic

1     TBS curry powder

1     squirt Sriracha    

Curried Chicken Waldorf Salad

2     Tikka Masala roasted chicken thighs, diced

4     Apples cored and cut into 1/2" dice

1/4   cup raisins

1      celery heart diced

1      cup walnuts

2      Tbs. lemon juice

1/2    cup Mayonaise

1       tsp Tikka Masala paste*

*       a couple of Tbs. of curry powder (hot) or added cayenne if mild would work as well.

Jalapeno Bacon Baked Beans

A friend mentioned watching a restaurant throw out the juice from jalapenos, he suggested they soak bacon in it. I liked the idea immediately, so came up with this.

1     cup        Dried Pinto Beans

1     whole    Onion 

1     can        Diced  Tomatoes

1      can       Diced Green Chiles

2      Tsp       Crushed Garlic

2      Tsp       Stone Ground Ingelhoffer Mustard

2                   Bay Leaves

2      Tbs       Brown Sugar

1-1/2 cups    Diced uncooked bacon

2      Tbs       Diced Jalapenos with juice

.Combine diced bacon, Bay Leaves, Garlic, jalapenos, and brown sugar in covered container, and let marinate for 2 -24 hours. I marinated for 4 hours. Cook soaked beans in appropriate amount of water until tender. I cooked mine in a pressure cooker  for 17 minutes.preheat oven to 325. Drain Bacon mixture, and cook enough to render fat but leave bacon tender, remove fat. Now drain beans, combine all the ingredients, and place in covered casserole, and cook for 2 hours.

I chose bacon because there was no ham hocks at the store, but any pork product would work from sausage to ham. 

Quinoa and Beets

I love Quinoa, and probably don't use it enough. I harvested some beets this week, and decided to make some salad. I cooked one cup of Quinoa, and let it cool. I boiled the beets for about an hour, until tender, then cut them into 1/2" cubes. I then mixed everything together, and served on a steamed bed of Swiss Chard.

1    cup       Cooked Quinoa

1    cup       steamed beets, cubed

1/2 cup      Gorgonzola, or other blue cheese broken up

2 TBS        Macadamia Nut oil

2  TBS       Balsamic vinegar

fresh thyme to garnish

Some additions; walnuts, onions, scallions, shredded carrots.............

Bread Salad

Known as panzanella in Italy, I just love this kind of eating. The basis for all the goodness is the bread. In this case, I used my WW seeded bread, which I should post as well.

2         slices bread  (cut into small cubes)
1 cup  diced fresh tomatoes
1 cup  diced cucumber
2 Tbs   crumbled Feta
1 tsp   fresh ground black pepper
Vinaigrette to taste*

*
1 part red wine vinegar
2 part macadamia nut oil**
1 tsp Greek oregano

**
This is what I used, it will be just fine with your EVOO of choice as well.


If you love to soak your bread in the leftover salad dressing, then this is the dish for you. It's already done for you.

Bruce's Saag

I love spinach, and Garbanzo beans. If you feel the same, this is for you.

I            can Garbanzo Beans (chickpeas)
2 lbs.     fresh spinach (or frozen chopped)
1 Tbs.    Olive oil
1 tsp.     Garam Masala
2 tsp      Curry Powder
1/4 tsp   Cayenne
1 tsp.     ground cumin
1 cup     Non-Fat Yogurt (yogurt cheese) or Greek Yogurt

Heat olive oil in skillet on medium heat, add all spices and cook for about 1 minute, use heat judiciously, so as not to burn the spice. Now add the drained can of Garbanzo Beans, and combine with spices, turn heat down and simmer. Steam spinach until wilted, then place in dish towel, and wring out moisture, now place in bowl and liquefy using an immersion blender, or use a regular blender. Now add to beans, and simmer for about 10 minutes.

Turn heat off, and allow to cool for 5 minutes, now stir in the yogurt, and serve. Goes well with Basmati Rice, or one of the Indian Flat breads, Chapatti, Roti, Naan.

Caramelized Onions

10 lbs      Onions
1/2 tsp     Sea Salt
2 TBS     Balsamic Vinegar

Thinly slice the onions. Place onions in large pot, Dutch Oven type container  on medium heat covered, until you hear them boiling, then turn heat down to low. Allow to braise in pot for 45 minutes, to an hour. They will be reduced by about 2/3d's, now uncover, and allow to simmer until the liquid is reduced, but there is still a little moisture. This can take hours, depending upon your humidity. Now can the finished product.

This process makes for a very sweet relish, all natural. Love it in steak sandwiches  with roasted red peppers, and mayonnaise on a baguette, to die for. Use your imagination great with meat dishes, served cold in a salad, etc.