My Sweet Marie

Archive for June 2013

Here’s a veggie version of a traditional taco salad!

Ingredients:

  •      2   cans (15 ounces each) black beans, rinsed and drained
  •      2   medium tomatoes, chopped (1 1/2 cups)
  •      1  yellow, orange or green pepper diced
  •      2   medium green onions, chopped (1/4 cup)
  •       1/3   cup shredded Cheddar cheese or any cheese you can tolerate!
  •       1/4   cup chopped fresh cilantro
  •        2  tablespoons lime juice
  •        1 tsp cumin
  •       1/4 tsp pepper
  •        4 cups chopped or baby spinach

  Directions:     

  1.       Mix beans, tomatoes, peppers, onions, cheese and cilantro in large bowl.
  2.       Mix lime juice, cumin and pepper; toss with bean mixture. .
  3.       Serve on a bed of spinach.
  4.      You could also add tortilla chips to this for added crunch!

I truly doubt the Chinese will sit down to dinner tonight and have this salad but since it has a bit of an oriental dressing, let’s go with this recipe name! It’s a hot and humid day here in London, Canada so this cook is keeping it cool! Lucky for me, I have a man who loves a salad on a hot summer night! Here’s what I’m planning on:

Ingredients:

  • 1/4 cup rice vinegar
  • 1 tbsp. of honey (can use sugar)
  • 3 tbsp. g.f. soy sauce
  • 2 tbsp. of olive oil
  • 1 tsp of sesame oil
  • 16 oz of mixed greens or baby spinach
  • 4-8 oz shredded cabbage or kale
  • 1/4 cup chopped fresh cilantro or parsley for a milder taste
  • 1/4 cup each of shredded beets and carrots
  • 1/4 red pepper julienned
  • 1/2 diced cucumber
  • 1/2 cup chopped peanuts or slivered almonds
  • 2 chicken breasts shredded

Directions:

  1. To make the dressing, blend the top 5 ingredients well and put aside while assembling the salad.
  2. In a large bowl layer the lettuce, cabbage, cilantro, the shredded veg and the peppers.
  3. Sprinkle the shredded chicken over top of all of this and then sprinkle with the peanuts!
  4. Top with the dressing and give a gentle toss!
  5. Serve with a chunk of baguette or a side of veggies, or both!
  6. A lovely Riesling would go very well with this dish!
  7. Bon Appetit!

Ingredients:                              

  •      4   cups Cinnamon Chex® or Rice Chex® cereal
  •      2/3  cup chopped dried apples
  •      1/2  cup sliced almonds
  •      1/2  cup sweetened dried cranberries
  •      1 tbsp. butter or marg or cocnut oil
  •      1/2 cup corn syrup  or maple syrup or honey
  •      1/4 cup brown sugar

Directions:      

  1. Line bottom and sides of 8-inch square pan with foil. Spray foil with cooking spray. In large bowl, mix cereal, apples, almonds and cranberries; set aside.
  2. In 1-quart saucepan, heat butter,  syrup or honey and brown sugar over medium-high heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Boil 2 minutes, stirring constantly, until slightly thickened.
  3. Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture firmly in pan. Refrigerate 1 hour or until firm enough to cut.
  4. For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.
  5.  Enjoy!

Everyone loves hummus, it’s easy to make, healthy to eat and totes easily in a cooler with ice! Make a batch today and share it with a friend!

Ingredients:

  • 1 clove   garlic
  •     1 (15 ounce) can  black beans; drain and reserve liquid       
  • 2 tbsp. lemon juice
  •  1 1/2 tbsp. tahini (or almond butter if you are allergic to sesame)   
  • 3/4 tsp ground cumin
  • 1/2 tsp salt  
  • 1/4 tsp cayenne
  • 1/4 tsp paprika

Directions:     

  1. Mince garlic in the bowl of a food processor.
  2. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini,  1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed.
  3. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives if desired.
  4. Serve with crackers, pita bread or tortilla chips!

Chia seeds are the latest super food! They are touted to stabilize blood sugar levels, support a healthy heart, give you energy and wait for it…boost your metabolism! What are you waiting for, get on the bandwagon! I’m loving them! Here’s a recipe for a tasty, healthy and seasonal treat! Enjoy!

Ingredients:

  • 10 oz bag of baby spinach washed
  • 1 pint of fresh local strawberries
  • 1 cup of pecans toasted (halves)
  • 130g pkg of goats’ cheese or goat’s feta crumbles
  • 2 tbsp. chia seeds
  • 1/2 cup vinegar (either apple cider or balsamic)
  • 1/4 cup olive oil
  • 2-4 tbsp. agave or maple syrup
  • 1-2 tsp of Dijon or grain mustard

Directions:

  1. In your fanciest glass bowl, place the spinach, berries and pecans. Top with the crumbled goat’s cheese.
  2. For your dressing, mix the remaining ingredients and serve with the salad or toss with the salad right before service.
  3. Enjoy!

Dear Impatience,

Today we start a new leaf! No longer will your impatient sighs, harrumphs, or curse words be tolerated! I know that not everyone moves as quickly as you so deal with it! I know the teller has a job to do and counting your deposit three times is necessary even if you need to get to your next client in fifteen minutes, it’s her job, breathe…BREATHE!

I know that as a child you being at the younger end of the line made it frustrating as you didn’t always get to help out in the way you thought best, or make decisions with the older ones. I know, I get it. It can be frustrating when you speak and you feel nobody is listening or HEARING you, DEAL WITH IT!

I know stupidity will bring you on but you are going to have to take a backseat to my new-found inner peace. From now on when people ask stupid questions, I will simply smile and repeat their questions and give them the simple answer they deserve! I will not roll my eyes, sigh or swear, I WILL NOT!

So, my dear impatience, you are no longer welcome in my heart, my head or my home. Be gone with yourself and take all the eye rolling, red-faced anger and curses with you!

SERENITY NOW!

I have been making this for years and my family love it. I have adjusted the recipe to be gluten-free now but you can still go all gluten if you like! Here’s how to have your fried chicken and not feel quite so guilty!’

Ingredients:

  • 1-2lbs of chicken parts skin on or off, your call
  • 2 cups of gluten-free bread/cracker crumbs or panko
  • seasonings of choice (I like my chicken spice mix which you’ll find in dinner category)

Directions:

  1. Mix your seasonings with your crumbs of choice in a large Ziploc bag
  2. Shake the chicken one or two pieces at a time in the bag.
  3. Place the pieces in your cast iron skillet.
  4. Bake at 350 for 30 minutes, flip each piece and do another 30 minutes.
  5. Enjoy with a lovely green salad and a huge portion of veggies!