This is a unique salad that incorporates in season fruits and veggies and also makes a nice complement to a variety of holiday meals.
- 4 medium carrots, shredded
- 1/3 cup pomegranate seeds
- 1 Tablespoon scallions, chopped
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil
- Salt and pepper to taste
- Combine all ingredients in a mixing bowl, toss and serve.
Give this interesting combination a try. It might just be your crowd pleaser at the Thanksgiving feast.
- 6 medium sweet potatoes or yams (about 2 pounds) or substitute one 23 ounce can
- 6 teaspoons brown sugar
- 3 Tablespoons butter
- 3 Tablespoons orange juice
- ½ teaspoon salt
- 1 Tablespoon grated orange peel (optional)
- If you are not using canned sweet potatoes, you must first peel and boil the sweet potatoes until soft. Cut into 1/2-inch slices.
- Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
- Add sweet potatoes.
- Stir gently until glazed and hot.
Try this dish! You may end up considering having it as a side dish
for one of your holiday meals.
- 6 medium carrots
- 1 Tablespoon butter, melted (or olive oil)
- ¼ teaspoon salt
- ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped
- Slice carrots into half inch slices.
- Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
- Combine remaining ingredients, toss with carrots.
Kale is a great source of calcium. Calcium is a mineral that your body needs to maintain good health. When you cook with foods that contain calcium, calcium is not lost in the cooking process. Continue reading “Spicy Kale and Rice”
Polenta is served in various parts of the Mediterranean. Some great things about this recipe are that it does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular dish! A great complement to something you throw on the grill..
- 9 ½ cups chicken broth
- 2 cups yellow cornmeal
- 1 cup grated Parmesan cheese
- 3 Tablespoons butter
- 1 teaspoon onion powder
- Bring chicken broth to boil in heavy large saucepan.
- Reduce heat to medium.
- Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
- Remove from heat.
- Stir in Parmesan cheese, onion powder and butter.
- Season polenta to taste with salt and pepper.
Talk about a nutrition powerhouse… Quinoa is packed with fiber and protein and good for cholesterol control.This grain is the perfect base to a meal. The herbs in this dish make it pop!
- 1 cup quinoa
- 14.5 ounces chicken stock
- 3 tablespoons water
- ½ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¾ teaspoon dried thyme
- Salt to taste
Continue reading “Quinoa with Herbs”
A fabulous side dish that is soooo easy to make!
- 1 pound carrots
- ½ cup dry white wine
- ½ cup water
- 1 Tablespoon white vinegar
- 1 garlic clove, crushed
- 1 bay leaf
- 6 Tablespoons olive oil
- 1 teaspoon mustard
- Peel the carrots, and cut them into thin rings.
- Put the wine, water, vinegar, crushed garlic, bay leaf and oil into a pan.
- Bring to a boil and; add the carrots.
- Boil for 8 minutes.
- Pour the ingredients into a bowl and; stir in the mustard.
- Season with salt and pepper to taste.
- Leave to stand for at least 6 hours.
- For the fullest flavor, let it stand for a couple of days.
Let’s prevent cancers! Beans are a super food and this is one of the many bonuses they may offer our health.
- 1 1/2 cups cooked black-eyed peas
- 3 cups hot cooked rice
- 1 Tablespoon Dijon-style mustard
- 1 teaspoon salt
- Fresh ground pepper
- 3 Tablespoons red wine vinegar
- ¾ cup extra-virgin olive oil
- 1 medium onion, minced
- 1 garlic clove, minced
- 1 large carrot, peeled and grated
- ¼ cup minced parsley
Continue reading “Black-Eyed Peas and Rice Salad”