Texas slaw from Southern living , June 2013

We liked this , but we have to alter it a bit because it was HOT! But tasty. Good on wraps too!

Whisk together:

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

Add

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.

Another slaw salad dressing we like

3 tablespoons toasted sesame seeds 

2 tablespoons maple syrup 

2 tablespoons low sodium gf tamari 

Bit of water

easy Salmon in foil

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).

Wild Thing Old Vine Zinfandel

This is a very nice Zin

Indian chickpea salad

Good in a wrap too!
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
• Salt optional 
• Bell pepper and corn and purple onion are all nice in this too. Especially the green bell.

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."

kidney bean /pepper salad

This is nice and the lemon juice adds some nice flavors.
I found it here
http://delectablyhealthy.blogspot.com/2011/12/mediterranean-inspired-kidney-bean.html?m=1

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

2 lemons - juiced

1 tbs olive oil

salt to taste

1. Start off with draining and rinsing the kidney beans, then toss them in a bowl or tupperware.

2. Mix in your diced bell peppers, onion, and parsley. 

3. Drizzle the olive oil and mix well.

4. Add desired amount of lemon. I love lemon so I will use two or more lemons.

5. Salt to taste.

This recipe is extremely easy and very hard to mess up. You can always add and subtract ingredients, its all up to your preference. When I am making a big batch for a party I will add orange and green bell peppers to make it really colorful. It really doesn't matter what color bell peppers you use. I also add fresh minced garlic sometimes.

Robert Mondavi Meritage

 This was a very nice wine and it is as described on the label

dark plum, black cherry and blackberry--nice lingering finish

Red Cabbage, Edamame,red pepper/pineapple salad

Great Recipe

 I love the flavors of this salad . It is a very nice combination and is sweet and crunchy

Serves 6

I found it here: http://www.vegetariantimes.com/recipe/purple-cabbage-salad-with-edamame-golden-raisins-and-smoked-almonds/

30 minutes or fewer

Perfect for potlucks, this salad keeps its crunchy texture.

• 1 ½ cups frozen shelled edamame
• 2 cups thinly sliced red cabbage
• 1 orange bell pepper, cored, seeded, and thinly sliced (I used red)
• 1 cup finely diced pineapple
• ¼ cup golden raisins
• 16 smoked almonds, coarsely chopped (I omitted, but would be good)
• ¼ cup chopped fresh mint (my store didn't carry it! so I didnt use it)
• 2 Tbs. fresh lime juice
• 2 Tbs. honey
• ¼ tsp. chile-garlic sauce (I just sprinkled some chili powder and garlic powder on mine)

Bring small pot of water to a boil. Add frozen edamame, and cook 10 minutes. Drain, and refresh under cold water. Transfer to large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chile-garlic sauce. Toss well, and season with salt and pepper, if desired.

Calina chardonnay

This is a nice light refreshing wine--true as described: bright fruit followed by hints of butter and light oak on the lingering finish.

Fruit salad with vanilla pudding

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)
Directions:

1
In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
2
This includes the juices from the cans.
3
Mix well until pudding is dissolved.
4
Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
5
Chill.

Read more: http://www.food.com/recipe/fruit-salad-66575?oc=linkback