Wednesday, May 29, 2013
We liked this , but we have to alter it a bit because it was HOT! But tasty. Good on wraps too!
1/4 cup white wine (I may have used rice wine)
1/4 cup extra virgin olive oil (I used less)
2 Tablespoons of sugar (or to taste--)
1 1/2 tsp kosher salt (I omit)
4 Tbsp. fresh lime juice
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground red pepper (I need to use WAY LESS)
freshly ground black pepper
2 cups thinly sliced red cabbage
2 cups thinly sliced white cabbage (we just used red)
1/2 cup shredded carrot
1 medium jalapeno pepper (with seeds --ET HEM NOOOO seeds for us!! HOT HOT with seeds!!)
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced.
Toss to coat and chill at least 1 hour before serving. If desired toss in 1/2 cup fresh cilantro just before serving (I omit). Makes about 4 cups.
This is a very easy recipe I found in a Rice Diet cookbook--nice flavor
For two servings:
2 thin slices of lemon
1 carrot, peeled and thinly sliced
2 thin slices of Vidalia onion
2 tsp of a Basil pesto (they recommend basil, garlic and 2 walnuts) I just used thinly sliced fresh basil
2 four ounce salmon fillets (mine was a bit smaller)
Preheat oven to 450.
Tear off two 12 inch sheets of foil making 2 twelve inch square. In the center of each place 1 lemon slice, half of the carrots, 1 onion slice and a teaspoon or so of pesto. Place the fish on the side without the skin face down on these ingredients. Now seal and bake for about 20 minutes or until veggies are tender. Open foil and remove and serve (or you can eat right from the foil).
Friday, May 17, 2013
Really like this a lot. I made a few additions to it. I think this comes from a new book called The Great Vegan Bean Book. Go here to read more and to see the original recipe-- I did a few changes http://healthyslowcooking.com/2013/05/09/indian-chickpea-yogurt-salad-from-the-great-vegan-bean-book/
Indian Chickpea Yogurt Salad
- 3 cups cooked chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
- 1 large potato, cooked and diced (peeled if not organic)
- 1 large cucumber, diced (peeled if waxed)
- ½ small onion, minced (optional) I used some green onions
- I like this with some golden raisins added
For the dressing:
- 1 cup Greek yogurt
- Juice of ½ lime (sometimes I use a bit more)
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder or 1 clove garlic, minced
- ½ to 1 ½ teaspoons cayenne or other spicy chili powder
- ½ teaspoon coriander
- Chopped cilantro, for serving OR I LIKE FRESH MINT
- I like to add a bit of honey
In a large bowl, combine the beans, potato, cucumber, and onion.
"To make the dressing, combine all the ingredients in a small bowl. Taste and adjust the seasonings as needed. Add the dressing to the veggies and mix until thoroughly combined. Serve topped with cilantro "if desired.
"Substitute just about any cooked beans that you have in the fridge, though kidneys and chickpeas tend to keep their shape the best. Add shredded or chopped carrots, summer squash, or even a few spicy radish slices to make it a dish all your own."
This is nice and the lemon juice adds some nice flavors.
I found it here
3 cans of kidney beans
1 red bell pepper - diced
1 yellow bell pepper - diced
1/2 red onion - diced
1 small bunch of parsley - chopped
Wednesday, May 15, 2013
Saturday, May 4, 2013
This is easy and good. I took the photo before adding the banana and I didn't use the grapes , but they would be good. I found the recipe here http://www.food.com/recipe/fruit-salad-66575 and it is tasty!
1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberry, stemmed and quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)
In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
This includes the juices from the cans.
Mix well until pudding is dissolved.
Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
Read more: http://www.food.com/recipe/fruit-salad-66575?oc=linkback