Lucky Black-eyed Pea Salad

Black-eyed peas are considered good luck in many cultures and are traditionally eaten on New Year's Day in the south.  One cup of cooked peas contains 11 grams of fiber and 13 grams of protein and less than one gram of fat. Pork is considered lucky because pigs use their snouts to dig in the ground in a forward direction. The forward direction being lucky. Redbook magazine published this great easy salad, try it on New Year's day for good luck in the coming year!  Or, as a side dish anytime!!

• 1/3 cup olive oil
• 2 1/2 tablespoons cider vineger
• 1 tablespoon spicy brown mustard
• 2 teaspoons grated yellow onion
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons honey
• 2 cans (15.5 ounces) black-eyed peas, rinsed, drained
• 1 yellow bell pepper, finely diced
• 1 large tomato, seeded, diced
• 4 thin ribs celery, thinly sliced
• 2 carrots, peeled, finely diced
• 2 tablespoons chopped parsley

Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley. Gently stir to combine. Cover and refrigerate up to 24 hours before serving.

Champagne

I just read in Health magazine that Champagne not only will reduce your risk of heart attack and stroke due to the polyphenols (plant chemicals with antioxidant properties) which help lower your blood pressure, but the carbon dioxide might help to tighten your skin and the polyphenols also help to combat redness.  (You can add about a cup to a bath for extra skin benefits!)
Champagne will also help to boost your mood (in moderation).  SO, drink up for New Year's and if there is any left over you can use it to make a vinaigrette for your salad!

2 Tablespoons Champagne
2 teaspoons extra-virgin olive oil
1 teaspoon honey
1 teaspoon white balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon frehly ground pepper
Whisk well!  Drizzle over salad.....suggestion:  5 ounces baby spinach, pear slices and toasted walnuts....can't wait to try this one!!

Red Lentils with Spinach

This recipe was adapted from the Nutrition Action Newsletter from some time in 2008.  I don't always keep OJ in the house, so when I have it on hand, I always freeze a cup of OJ to use in this healthy version of comfort food!  A simple yet nutritious dinner that my husband and I both love!

8 cloves garlic, minced
1 onion, sliced
1 tsp red chili flakes
2 Tbsp extra virgin olive oil
2 cups red lentils
1 cup orange juice
3 cups water (for more flavor you can substitute 1 cup veg broth for 1 cup water)
10 oz. baby spinach
1/2 tsp salt
Freshly ground black pepper

In a large sauce pot over medium-low heat, saute the garlic, onion and chili flakes in 2 Tbs of the olive oil until fragrant, 1-2 minutes. Add the lentils and stir to coat with the oil. Increase the heat to medium-high and stir in the orange juice and water. Simmer until the lentils are tender, about 15 minutes (add more water if necessary).
Stir in the spinach and continue to simmer until it’s wilted, about 2 minutes. Season with up to 1/2 tsp of salt and pepper to taste.  (The original recipe also included 2 Tbsp extra virgin olive oil to drizzle over the dishes when finished, I've never done that, but you might like to!)

Banana Oat Chocolate Chip Cookies

Just found this recipe from Catherine McCord - had to bake it to try and they are very, very good.  No eggs, no sugar! 

Banana Oat Chocolate Chip Cookies (Makes 30 Cookies)

3 Bananas (preferably ripe or spotty bananas)
2 Cups Old Fashioned Oats
1 Cup Dried Dates, pitted and chopped
1/4 Cup Oil
1/2 Tsp Cinnamon
1/2 Cup Chocolate Chips, Walnuts or Raisins
1/4 Tsp Salt

1. Preheat oven to 350 degrees.
2. Mash bananas in a bowl, and mix in the remaining ingredients.
3. Allow the mixture to sit for 10 minutes.
4. Using a mini ice cream scoop or tablespoon, place the batter onto a Silpat or parchment-lined baking sheet.
4. Bake for 25 Minutes.
5. Cool and serve.
** To make into bars – place dough in a greased 7×11 dish, bake for 35-40 minutes then allow to cool. Cut into bars or squares.
**To Freeze: allow cookies to cool after baking then place in a Ziploc bag, label and freeze for up to 3 months.

Broccoli

When I served this dish, one of my non-veggie eating dinner guests exclaimed "I can't believe I am going to say this....but, please pass the broccoli!"  Simple yet delish!

I head broccoli - cut up or 1 bag frozen to save time

Garlic

3-4 stalks of celery (celery is one of the 'dirty dozen' so please try to buy organic if you can

I can diced fire roasted tomatoes (I use Muir Glen)

oregano

salt and pepper

Parmesan cheese-optional

Brown 1-2 cloves chopped garlic and chopped celery (including leaves-3-4 stalks) add I can diced fire roasted tomatoes (I use 28 oz to 1 large head of broccoli).  Add broccoli (cut up into pieces).  Add Salt and pepper, oregano.  Cook until fork can be inserted with ease.  Take off flame.  Optional grated cheese on top!

Grandma Stella's Basic (Chocolate Chip) Loaf Cake

We all need balance in life.  I have to have sweets, yummy treats!  Just in moderation.  My amazing grandmother passed on her simple recipe for the most versatile, wonderfully delicious basic cake ever.   It is so easy; it can be made quicker than baking a box cake.  I’m sorry, opening a mix and adding a few ingredients is not baking from scratch! This is baking at its best.   I call it magic since you can transform it so easily with just a few ingredients.

1 stick margarine or butter

¾ -1 cup sugar (see note)

2 eggs

½ cup milk

1 ½ teaspoons baking powder

1 teaspoon vanilla

2 cups flour

Choice of mix-in’s (choc chips, raisin and pecans, etc)

Preheat oven 350.  Cream 1 stick margarine or butter and 1 cup sugar  (since I usually add choc chips, I usually use less - 3/4 cup), add 2 eggs - beat, add 1/2 cup milk - beat.  Then add 1 1/2 tsp baking powder, 1 tsp vanilla and 2 cups flour and beat.

I normally add 3/4-1 cup choc chips --coated with flour lightly.

other variations:

marble - pour into pan saving a little batter, add 1 to 2 tsp cocoa and add to batter and mix add to pan and swirl with knife.

peach--put in 3/4 batter in pan, slice peaches down center, cinn sugar and cover with rest of batter.

apple crumb--put 3/4 of batter in pan, slice in apples, make mixture of 1 T flour, cinnamon sugar and granulated sugar, brown sugar and butter - cut into small pieces.  Mush mixture -best with fingers --like crumbs.  add on top of apples then rest of batter.

Raisin and nut—mix approximately ¾ cup raisins and chopped pecans  with 1 tsp flour and add to batter.  Optional-sprinkle top of cake with cinnamon sugar and/or use almond extract instead of vanilla

Bake 350 for 25 minutes if making cupcakes, 45 minutes if making mini loaf cakes or 50 min for loaf cake.  I have found all different size pans, I tend to use the mini loaf cake the most.  Hefty EZfoil comes in 53/4x31/4x2” – this recipe makes 4.   If necessary, just double to make 8.

Enjoy!!

Whiskey Glazed Pork Chops

One of my husband's favorite dinners!  Easy, yet looks impressive!

2-Center Cut pork Chops (about 1" thick) - serves 2, if you are serving more adjust the recipe accordingly
1 Tablespoon vegetable oil
water
1/4 cup low-sodium soy sace
3 Tablespoons Whiskey
2 garlic cloves-smashed
1 teaspoon ginger powder
thinly sliced green onions for garnish
Salt and pepper

Heat oil in skillet on medium.  Sprinkle s&p on pork chop and place seasoned side down.  While cooking, season other side.  Cook approx 7-8 minutes or until brown on the outside and barely pink in center, turn once.  Transfer to plate.

To skillet add garlic, whiskey, soy sauce, ginger powder,  3 Tablespoons water and simmer 4-6 minutes until syrupy.  Remove garlic and spoon sauce onto pork chop and garnish with green onions. 

Enjoy!!!

Granola

Commercial granola has a lot of fat and calories, this recipe has about 30 calories per tablespoon, and is so yummy!

2 cups old-fashioned rolled oats – not quick cooking

½ cup raw sliced almonds

¼ cup shredded coconut

1/8 cup raw pepitas

¼ cup pure maple syrup

1 Tablespoon coconut oil

½ teaspoon kosher salt

½ cup dried fruit – cranberries, currants, and raisins

Preheat oven 350 degrees

On half sheet pan (rimmed) toss first 4 ingredients, make a well in the center and add syrup oil and salt.  Toss well!  Spread on sheet (I usually cover ¾ of the sheet), bake 10 min…toss bake 10 more minutes. 

Remove from oven, toss in the dried fruit combine and let cool.

About 30 calories per tablespoon.

Also can add 1/8 cup wheat germ, 1/8 cup sunflower seeds, dates, figs, apricots,

Pecans, walnuts, cashews, brazil nuts.

Butternut Squash Risotto

The perfect fall dinner~comfort food!  Ina Garten at her best!

I butternut squash

Olive oil

Kosher salt and fresh pepper

4 cups vegetable stock

6 tablespoons (3/4 stick) butter (I use less - about 4 Tablespoons and it is fine!)

2 ounces pancetta

2 large shallots

1 ½ cups Arborio rice

½ cup white wine-dry

1 teaspoon saffron threads – healthy pinch

Parmesan cheese (optional)

Preheat oven 400.  Peel the sqash, remove seeds, and cut into cubes (you can also buy cubed butternut squash to save time).  Place on sheet pan, drizzle with olive oil and salt and pepper.  Toss to coat, roast for 25-30 minutes until tender, set aside.

While squash is roasting, pour vegetable stock (I box) into a small saucepan to heat with 2 cups water. Simmer

In a large saucepan or dutch oven , melt butter and sauté cubed pancetta and shallots on med heat until shallots are translucent.  Add rice and stir to coat.  Add wine and cook for 2 min.  Add 2 ladles of stock to the rice and add the saffron, stir.  Simmer until it is absorbed and continue to add the stock 1-2 ladles at a time, stirring every few minutes and add more stock when the liquid in the  rice has absorbed.   Continue until the rice is cooked thru – about 30 minutes .  Stir, and add the squash and parmesan to taste.  Enjoy!

Quinoa and Black Bean Salad

One of my favorite dinners!

1 1/2 cup quinoa-rinsed ( I usually use ¾ cup regular, and ¾ red quinoa for more texture and color)

3 Tablespoons  wine vinegar or apple cider vinegar

1 Tablespoon soy sauce (or tamari sauce)

1 lime juice and zest

1 chipotle in adobo, minced (use as much as you are brave to)

¼ cup EVOO + 2 Tablespoons

6 scallions-thinly sliced

I small red onion, diced

1 yellow pepper, finely diced

¼ cup parsley

2 cans black beans*

In a medium saucepan combine quinoa with 3 cups water and pinch of salt and bring to a boil.  Cover and simmer over low heat until the water is absorbed-about 15 min.

In a large bowl whisk the vinegar, soy (tamari), lime juice, zest  and chipotle.  Add the olive oil in a thick stream whisking until blended.  Add, black beans, quinoa, scallions red onion, and yellow pepper and parsley.  Toss and serve.

*If using dried beans.  12 ounces.  In a large saucepan cover the beans with cold water and bring to a boil.  Cover and let stand off heat for 1 hours.  Drain the beans.  Return them to the pot and cover with 3 inches of water.  Bring to a boil and simmer over low heat until tender, abou 1 ½ hours; season generously with salt during the last 10 minutes.  Drain and cool.

Curried Sweet potato soup!

As the weather turns cold, nothing beats a nice hot bowl of soup.

1 Large sweet potato-microwave on high until tender about 6 min, cut in half to cool slightly (so you can handle it)

1 can light coconut milk (trader joes)

2 cups organic vegetable broth

1/4 red pepper-choppped fresh or roasted  (I roast and keep them frozen until I need)

1 1/2 teaspoons curry powder

15 oz can Adzuki beans (drain and rinse)

1 bag baby spinach leaves (rinse)

1/2 teaspoon salt

Scrape potato into large saucepan, add can of light coconut milk and mash together until creamy. 

Stir in broth, red pepper and curry  powder.  Bring to a boil over high heat, then reduce and simmer for 10 minutes.

Stir in beans and heat, stir in spinach and keep stirring until wilted.  Eat and enjoy!