All posts filed under: heathly cooking

Pear salad

The other day we were treated to some organic fresh greenhouse butter lettuce. It tasted just like the name….creamy and buttery. Instead of putting normal dressing on it I wanted something that would bring out the light lettuce flavor. We had a ripe pear, and a small amount of blue cheese left. So……I put this together and the flavors were fantastic. The recipe is for two dandy salads. 1 ripe pear cut into small cubes 4-5 butter lettuce leaves tore into bite size pieces you might need more or less leaves 1 heaping tablespoon grey poupon mustard 2 tablespoon good olive oil About a quarter cup of water 1-2 tablespoons blackberry balsamic vinegar  1 large tablespoon crumbled blue cheese Wash lettuce leaves wrap in damp paper towel and place in a plastic bag, wrapping tightly but don’t bruise the lettuce leaves……refrigerate while preparing everything else. Or longer, this makes the leaves firm and have some crunch.  In a small bowl add mustard and oil. With a whisk whip it good. It takes some whipping to …

Kale salad

Kale is the green of choice these days… many recipes and ways to eat it. Dried, boiled, fried, baked, and in a salad are just a few. I have several recipes for a salad however this one is a favorite. Light, flavorful, and easy….what else can you ask for?  1-2 bunches of kale. Remove stems and cut into small pieces  1/2 cup soy sauce. Aka bug juice 2 tablespoons of sesame seed oil 1 teaspoon toasted sesame seeds 1 big tablespoon fresh grated ginger  3 oranges juiced Zest from 1/2 orange After cutting kale into pieces blanch in boiling water for 2 minutes. Put into an ice bath for a few minutes and then drain, gently squeeze water out if necessary.  In measuring cup, place  bug juice, oranges juice, sesame seeds, all the zest and grates. Mix well.  After kale is cooled and drained well put the kale in a bowl. Pour dressing over the top and stir, refrigerate for an hour and serve with you meal.  As always we hope you enjoy 

Green tomato casserole 

Winter is almost here in Texas, but would believe we have more tomatoes than we did all summer? With the days much shorter it is taking them forever to ripen so we have a bunch of green tomatoes. Besides fried what the heck do you do with them? So I thought about it and came up with this dish…….let me tell you it is awesome!  6 green tomatoes sliced 3/4 cup quinoa Garlic salt (a few shakes per layer) 1 1/2-2 cups grated medium cheddar cheese 1 can vegetable stock Heat oven to 350. In a glass baking dish either spray or grease to help from sticking. Slice tomatoes, put broth in a microwave proof cup or bowl, on high heat cook for 2 minutes. Grate cheese.  Layer in oven proof dish, half the tomatoes then half the quinoa, about half the cheese and sprinkle some garlic salt on it. Make another layer doing the same thing. Poor heated vegetable broth over the ingrediants, put a lid on it and bake for 45 minutes.  If …

Chicken pot pie

The weather is getting colder and things you would never eat in the summer become a fixation, chicken and dumplings, pot roast, and of course chicken pot pie. You can prep this the day before and bake the next day. It is a dish packed with flavor and good stuff. The trick for this pie is chopping everything into small pieces. The chicken can be chopped into large bitesize pieces. You can use roll out dough or make your own pie crust. I make the chicken kale gravy to top it with….see previous post.  Pie crust you need a top and bottom  1 cup frozen peas 2 carrots 1 potato 2 celery 1/2 large onion 2 chicken boobs (no skin or bones) 1/2 cup sherry (optional, but taste better with it) 1 tablespoon flour 1 cup chicken stock or broth ( or the entire can)  Teaspoon salt Pepper….. Some, not too much Heat oven to 350, cut vegetables into small pieces and chicken into big bite hunks. Place into large bowl, add peas, sherry, flour, …

Creamy chicken gravy with kale

Sometimes you just need a little gravy or sauce to add some moisture to a dish. This is a light and kind of healthy sauce. I used it on a homemade chicken pot pie.  1 large box chicken stock or two cans 2-3 kale leaves cut very small 1 teaspoon dried shallots crumbled fine 1-2 tablespoons corn starch  Wash and cut kale, put all liquid but 1/2 cup in sauce pan add shallots. Bring stock to a boil and add kale so it cooks a bit.  Meanwhile mix cornstarch and 1/2 cup of chicken stock. After kale has cooked about fifteen minutes and cornstarch mixture and stir until thicken.  You can use this on most chicken dinner items. As always we hope you enjoy.

Lemon broccoli stir fry with basil

Man with a name like that it sounds complicated. This is one of those times I cheat…..rarely, but it does happen from time to time. The flavor is great and only takes a few minutes to prep and about fifteen to cook. Plus it has four ingrediants. Ready? Set……  1 bag frozen broccoli stir fry ( I used PicSweet) it should have celery, peppers, peas, onions and broccoli 1 small broccoli crown cut into florets  2 tablespoon lemon flavored olive oil 6 basil leaves chopped In a skillet heat lemon olive oil, add raw broccoli and stir a few minutes then add frozen package. Chop basil. Turn the heat up to medium high, stirring every so often. About ten minutes add basil and cook a few more minutes. If you want you can cover it to make softer vegetables. I like mine with some crunch. That is it!  This was a great, quick easy side dish packed with tons of flavor.  As always we hope you enjoy.

Southwest style stuff zucchini

Sometimes I am in a hurry, coming up with a meal in a short amount of time can lead you to cooking the same old thing or going out and not eating very healthy. With summer here, produce is abundant and this time of year is CHILE TIME. Hatch chiles can be located now almost everywhere in the states. Fresh or canned, even frozen top all other flavors. With that being said….time to make dinner. 1 over sized zucchini, sliced lengthwise, seeded and an inch cut off each end. 1 pound ground turkey or beef, chopped chicken would do as well. Fully cook and drain if needed.  1 clove smashed garlic Teaspoon salt 1 teaspoon espazote seasoning Small amount of chopped onion or some onion powder about a teaspoon 1 can tomato sauce 15 oz 4 chiles, roasted seeded and chopped, or 1 small can or 1/2 cup frozen hatch chile mild to medium. I have extra on the side for me. ­čśő 1 can whole corn drained, or in this case I had some …

Zucchini stew

Oh my, it is summer garden time and that means tons of zucchini. Wether you have it or not someone you know has it. If it is your neighbor there will come a time you start to close the shades when you see that bulging bag heading your way; or not. Grilled, fried, baked, or boiled, breaded, made into bread, fried cakes, pickles, are just several ways to prepare the little green thing. I am always scratching my head to think of something new. And by George I found it. Hope you like it.  1 medium  zucchini or twosmall ones  1 can stewed tomatoes 1/2 medium onion 1 bell pepper Wash and cut the ends off of the squash, cut lengthwise in half and again one more time. Then cut across making large bite size pieces shaped like triangles……more or less. Cook squash in some boiling salted water until almost done. Drain water off and leave zucchini in that pan. Add stewed tomatoes, chopped onion and chopped bell pepper. Put a lid on it and …

Mango salsa

Summer time is the best for fresh fruit and vegetables. Fish or shrimp seems to be a hit during the warm months…..what if we combined the two? Oh yeah baby, mango salsa is the key….it is light and flavorful and a great topping or side dish. This is a small amount if you want more salsa double the recipe. Great with grilled shrimp, fish or even chicken.  2 ripe mangos, peeled with the flesh removed and then hunked into bite size pieces 2 limes squeezed  1 bunch cilantro…..use about 1/4-1/2 the bunch washed and finely chopped  2 Serrano chiles, viened and seeded…chopped fine 1 tablespoon onion finely chopped 1/4 teaspoon garlic salt 1/4 cup bell pepper chopped fine 1/8 teaspoon ancho chile powder In a bowl add all ingrediants, stir and chill…..serve with grilled fish, shrimp or chicken. A great side dish too.  As always we hope you enjoy.

Black bean salsa Texas style

Summer is here and salsa, any kind of salsa is a poolside, picnic, patio treat. I will post a few to add too or eat alone with vegetables or chips, even fish, chicken or pork. This recipe has a little twist to it adding flavor and a full vegetarian feeling. So much flavor you might even want to double the batch. This is a single recipe, good for a few folks. 1 can black beans drained 1 can whole kernel corn drained 1 can black eyed peas drained 1 bunch cilantro, washed and chopped: I use about 3/4 of the bunch 3 green onions finely chopped 1 jalape├▒o, viened and seeded chopped fine 1/2 bell pepper chopped 1-2 limes squeezed around  1/4 cup juice 1 package taco seasoning mix, or your favorite taco spices use 1 tablespoon to start then add more according to taste 2 Roma tomatoes chopped 1 cup of queso fresco cheese, broken up into pieces Maybe some salt In a large bowl mix everything together but the cheese and tomatoes. Place …