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.

Cuts

I just decided to have a roast beef sandwich, unfortunately I'd just placed a loaf of Banana Bread in the convection/microwave oven, and all bread I had was frozen. What to do.

I took the 3 thin slices of roast beef, and cut them into 1 inch squares, the same with the cheese slices, smoked chipotle jack, in this case. Into a bowl went these 2 ingredients, with 3 small cubed tomatoes, 1 tsp. of horseradish mustard. 1 Tbs. of Mayonnaise, 3 diced pepperocini, and about 1/2 tsp. of freshly ground black pepper. Mix, and eat.

To die for.

Scallion Frittata

I wanted something with scallions in it for breakfast, and came up with this.

3 eggs

2 scallions

1 tsp. sesame seeds

Sriracha to taste

Dice scallions, place whites in saute pan and saute for 2 minutes, add greens and sesame seeds and saute for another 2 minutes. Break three eggs, add Sriracha and beat, then pour over contents of pan, turn heat to low setting, cover pan, and cook for ten minutes.

Additions: Crab, Tofu, Mushrooms, Ginger, Soy Sauce, let your imagination be your guide.

This recipe is worth cooking just for the aroma, yum!

Japanese Style Salad

Had some Daikon radish and wanted a salad, so came up with this:

2 cups shredded Daikon

1 cup shredded carrot

1 TBS Soy Sauce

2 TBS rice wine vinegar

1 tsp Toasted sesame seed oil

1 TBS toasted sesame seeds

1 can tuna

2 TBS mayonnaise

Mix ingredients together, and enjoy.

Dressing develops a beautiful orange coloration from the carrots.

Options; wasabi, seaweed, chicken, hot sauce, Bonita flakes, could also be mixed with cold oriental noodles.

Delicious!

Bursting Tomatoes

I watched the Barefoot Contessa this week, and she made an Angel Hair Pasta with fresh tomatoes. I was inspired to try it, with my variations.

1 Pkg WW Gnocchi
2 cups grape tomatoes
1 TBS olive oil
1/2 tsp red pepper flakes
1 tsp garlic
1 bunch diced scallions
1 cup fresh basil leaves
Parmegiano/Regiano cheese

Saute garlic and pepper in olive oil for 30 seconds in medium heat pan, add tomatoes and move them around in the oil until they are coated, then cook for about 5 minutes, now add the scallions, and stir for about a minute, add the basil stir, and remove from heat.This cooks the tomatoes to the point that they are heated, but not bursting. Add the cheese, and then mix with cooked pasta.

I found the gnocchi a little heavy, so you might use a lighter pasta, but it will be good, whatever you choose. What makes this dish is hot, fresh tomatoes bursting in your mouth.

A Simple Dessert

1/2 c Yogurt Cheese
1 c Blueberries
1 tsp Drambuie

Mix together, serve.

Tastes both delicious, and elegant. Obviously you could use other fruits, or a different liquor, use your imagination. I added walnuts once, and enjoyed that as well.

Yogurt Cheese

I frequently cook with yogurt cheese, also known as "Greek Yogurt", Lebneh etc. depending on the culture. It is basically your yogurt of choice (excluding one with gelatin in it, which binds the moisture) with the whey removed.

Here is a link to making it easily:

http://www.nytimes.com/2010/03/17/dining/17mini.html?ref=dining

You can also buy a Yogurt cheese maker, which is what I have, as I don't like leaving things open to oxygen. Here is the one I use:

http://www.cuisipro.com/site/eng/product_detail.aspx?category_id=category_007&subcategory_id=subcategory_053&product_id=prod_0144

Recipes to follow.

Bulgur and Beets

My neighbor and landlord brought me some beet greens. I wasn't sure what I wanted to do, then I came up with this.

1 cup Bulgur
2 cups water
1 tsp salt
1 can diced beets
1 red onion
1/8 cup balsamic vinegar
1/4 cup olive oil
1 Tbs. Apple Cider syrup (or sweetener you have on hand)
2 crisp apples (Fugi, Gala, Granny Smith
1 Tbs. Cinnamon
4 cups beet greens

Bring water and salt to boil, and add bulgur and cook until the water is absorbed, about 10 minutes. Set aside for 10 minutes, then fluff with a fork. Add diced beets drained, diced onion, diced apples, cinnamon, and mix. Now whip the balsamic, oil, and sweetener for the vinaigrette and pour over the contents and mix. Now add the diced beet greens. This turned out very well, and was enjoyed by all who ate it.

Fish Salad

I have started eating smarter, I owe it to myself. The other night I baked some Cod. The piece was too large to eat the whole thing, so I halved it, and stored it in the refrigerator. The next day for lunch, I broke it into pieces, then added cubed tomatoes, lettuce, balsamic vinegar, and Olive Oil, delish.

Asparagus and Roasted Pepper Bisque

I don't like to waste food, so I try to incorporate everything I can into my cooking, including things such as the tough ends of asparagus stalks, and brocoli stalks. I made several dishes recently with asparagus, so I needed to use the stalks. Thus, the following recipe.

1-1/2 Asparagus stalks
1 ripe bell pepper
1 Tbs.Onion flakes
3 stalks celery
2 cloves garlic crushed
6 drops hot sauce
1/4 tsp. curry powder
1 32 oz. chicken stock
olive oil

Place oil for sauteing in pan, cut bell pepper half and seed, then place over burner to roast, until you have black bubbles formed on skin. Set aside to cool. When cool dice into 1" pieces. Cut the stalks of celery lengthwise, and then dice. Add the onion flakes, and garlic to the pan and saute for 1 minute. Now add the celery, and bell peppers to the saute. Don't worry about the black pieces from the peppers, they provide that extra "roasted" flavor. Saute until soft, about 5 minutes, now add the asparagus, and saute an additional 2-3 minutes. Add the hot sauce, and curry powder. Now add the stock, and bring to a boil, uncovered. Turn pan off, and cover. Let the pan sit for 1/2 hour. This will tenderize the vegetables, without making them soggy, so that you'll get a fresh vegetable taste. If you prefer, you can simply cook everything for 20 minutes, and the veggies will be tender.

Cool for 1/2 hour, now place in a blender, food processor, or food mill, and process until everything is liquified. Since the stems are likely a little woody, sieve the liquid, and you'll have liquid silk. If you used a food mill, you can skip this step.

This was made without milk, but if you want it creamy, you can add milk, half and half, plain yogurt, or sour cream as an addition. It would also be good with cheese sprinkled on top. Always add the milk to it when it is cooled a little, to avoid curdling. Enjoy.

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Carrot Raisin Salad

12 carrots grated
1/2 to 1 cup raisins
1/2 cup chopped walnuts
1 can pineapple tidbits in juice only
3 Tbs. Mayonnaise
1 Tbs. Balsamic vinegar
1 Tbs. freeze dried raspberries, or
1/4 cup fresh
juice contents of pineapple tidbits

Soak raspberries in cold water for 20 minutes. I part raspberries, to 3 parts water. Combine carrots, raisins, walnuts, and drained pineapple. Now place balsamic vinegar, and raspberries in small bowls, and use a whip to mash berries and combine with vinegar, now add mayonnaise, and combine until thoroughly mixed. Now mix in with salad mixture. If you need more liquid, use the juice, until you have the right consistency.

I used organic carrots, so did not peel, as that is where much of the nutrition is located. You could get by without the raspberries if you used raspberry vinegar. A nice variation would be to add a drained can of diced beets.

Lat night I wrote this. I am celebrating a non-material Christmas this year, so this is my gift to you.

In my 65 years on this planet, I've noticed a few things I'd like to share:

1. Life is NOT a destination, it is a journey.

2. The world could be a different place, if we all just decided to be a little nicer to each other.

3. Most all successful politicians arrive at their positions of power through the constant, thorough manipulation of others.

4. Each day, it is good to learn something new, all through one's life.

5. The world is a better place when you do something meaningful in the life of another person each day.

6. Children's laughter is an elixir.

7.Civility with others is the ultimate social lubricant.

8. We all just need a little recognition.

9. Gathering friends and family around food is always a good idea.

10. Fundamentalism of any kind defines the world in an immutable fashion that exists only in the mind of the person that holds the fundamental belief.

11. Bankers are never your friend.

12. There is much good in innocence.

13. Walking the world in judgment of others guarantees a lonely life.

14. The horizon was once clear for 50-100 miles, naturally.

15. Never listen to those who talk the talk, always listen to those who walk the walk.

16. Create laughter wherever you go.

17. Smell the roses.

18. There are great aromas in the world, starting with toast, coffee, popcorn, bacon, star jasmine, and rosemary.

19. Watching a campfire for hours, up close, is a meditation.

20. Computers will connect us, or destroy us. The jury is still out.

21. There is a wealth of beauty in the world, if one just opens their senses.

22. There is a beauty in words.

23. Sex is fleeting, and wonderful.

24. Touch heals.

25. Luck is the meeting of preparation and opportunity.

26. You don't need everything you have.

27. Life could be so much worse.

28. Health matters.

29. Water is scarce, we just don't know it yet.

30. Making mud pies is a fundamental right.

31. Jealously both destroys you, and makes you ugly.

31. Trust your instincts.

32. Lifelong learning is a gift we can give ourselves.

33. Strawberries are a celebration, especially with sour cream, and powdered sugar.

34. Getting 7-8 hours of sleep each day, is imperative.

35. Define who you are, don't let others define you.

36. Music heals.

37. Friendship is always worth the investment.

38. Fresh tomatoes from the garden are a sacrament.

39. Listen!

40. Smile more often.

41. Care about others, especially when they don't make it easy.

42. If at all possible, live in a house with a porch.

43. Take long walks on a beach when you can.

44. Show appreciation.

45. Experience gratitude.

46. Know yourself, no matter how painful.

47. Smoking kills slowly.

48. Creativity opens you up as a person.

49. Being willing to be vulnerable pays great dividends.

50. You know more than you think.

51. Hurting others, ultimately hurts you.

52. Pickles make you pucker.

53. If you want others to do it right, don't try to control them.

54. Progress starts with a willingness to trust.

55. I have no tolerance for zero tolerance.

56. Anonymity breeds incivility.

57. Rubber bands are weapons.

58. Water bombs are fun for kids of all ages.

59. Breasts are a gift from God.

60. Humor heals.

61. Everyone has a gift.

62. We have it within our power...

Rum Nut Squash Bake

This being Thanksgiving, I wanted a non-sugary dish to replace the traditional sweet potato casserole with the walnuts, butter, brown sugar, and marshmallows. Having recently been given some acorn squash, I came up with this.

Acorn Squash
2 ripe pears (or apples)
1/2 cup pecan halves
3 TBS olive oil
1 TBS dark rum
1 tsp onion flakes
1 tsp garlic flakes
1 TBS fresh sage

Take 4 small, or 3 medium acorn squash, split in half, remove the seeds and pulp, Pam a baking pan and place acorns split side down and bake in a 350 degree oven for 1-1 and 1/4 hours based on size. Let them cool. Now remove skins and place in mixing bowl, core and thin slice pears, about 1/8th to 1/4", now add all ingredients, and mix well and place in casserole. Bake in 325 degree oven for 1/2 hour covered, then uncover, and bake an additional 15 minutes, and serve. If there are leftovers, you can reheat it with a layer of grated cheese of choice. In my case, it will be smoked gouda.

Enjoy, and Happy Thanksgiving.