Sunday, September 25, 2011

Smashing Side's

Fresh Apple Salsa


  • 2 tart apples, cored and cubed
  • 4 tablespoons lime juice
  • 1 fresh jalapeno pepper, seeded and sliced
  • 1 fresh Anaheim chile, seeded and sliced
  • 1/2 medium onion, finely chopped
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/2 cup chopped walnuts, lightly toasted
  • 2 tablespoons fresh ginger, peeled and thinly sliced
  • 1/4 teaspoon salt


  1. In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly. Please! You can place this on top of sliced chicken, or grilled fish, or just scoop it up with some tortilla chips! Super, Yummmm



2 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
1 green bell pepper, chopped
1 tablespoon chili powder
1/4 teaspoon crushed red pepper
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/3 cups uncooked brown rice
2 3/4 cups water
1 teaspoon salt
3 roma (plum) tomatoes, chopped
1 1/3 cups whole corn kernels, blanched
1 cup black beans, cooked and drained
1/4 cup toasted pine nuts
freshly ground black pepper
1 red onion, thinly sliced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges

In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground chili flakes, cumin, and cinnamon. Saute for 2 minutes.
Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.

 Curried Cauliflower

2 small heads cauliflower (3 to 3 1/2 pounds total), cored and cut into medium florets
6 tablespoons butter, melted*
2 teaspoons kosher salt
2 teaspoons curry powder
1/2 teaspoon cayenne pepper

Preheat the oven to 400 degrees F.
Place the cauliflower in a large mixing bowl.
In a smaller mixing bowl, melted butter, salt, curry powder, cayenne pepper. Stir to blend well, and then pour the spice mixture over the cauliflower. Toss until the cauliflower is thoroughly coated with the ghee and spices.
Transfer the cauliflower to a large baking sheet, and roast until the cauliflower florets are caramelized around the edges and crisp-tender, 18 to 20 minutes, stirring it once midway through cooking. Serve hot.

Choice Creamed Spinach

1 teaspoon olive oil
1 shallot, diced
1/2 red bell pepper, diced
1 tablespoon Dijon mustard
1/4 cup whipping cream
Bunch spinach, stemmed, washed thoroughly and dried
2 tablespoons freshly chopped tarragon leaves
Juice of 1/2 lemon
2 tablespoons white wine of your choice
Kosher salt
Heat the olive oil in a saute pan over high heat. Add the shallot, and red bell pepper, and saute for 1 minute; reduce the heat to medium. Stir the mustard into the cream, and pour the cream into the pan. Allow the liquid to reduce slightly and achieve a thick consistency.
Add in the spinach, and toss until the greens are slightly wilted. Add the tarragon, and lemon juice and wine to the spinach, and toss to combine. Adjust the seasonings with salt, to taste, if desired.

Delicious Delicata Squash
Marinated Luscious Mushrooms
100 calorie SNACKS

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