Beaded Sandal

My first Foot Thong (or Beaded Sandal). This was my 4th and final attempt. You wouldn't believe how difficult it is to get the size right!

Mango Chutney

I love the chutney's they serve at Indian restaurants and I wanted to have some at home for serving with fish, chips, tofu, etc. I didn't want to buy it in a jar from the grocery store. So, I went recipe-hopping on the internet until I found one that looked suitable and made some adjustments. For example, I removed the garlic. Not a big fan.

The ingredients:
2 Large Ripe Mangoes, cut into 1/2-3/4 inch pieces
1/2 White Onion, diced
1/2 C Firmly Packed Brown Sugar CORRECTION: I used raw sugar
1/4 C Crystallized Ginger, cut into 1/2 inch pieces
1/4 C White Vinegar
1 T Olive oil
Pinch of Red-Pepper Flake

Directions:
In a medium saucepan, cook the onion and the mango in the olive oil until the onions are translucent (but not brown). Add the other ingredients, stir well, bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes to an hour, stirring every so often. Watch it closely at the end of the cooking time. The somewhat liquid mixture quickly becomes quite thick. This recipe makes about 2 cups.

Chick Pea Burgers

I found this one online. To be honest, I haven't tried them yet! I made them Sunday morning and am very much looking forward to dinner tonight! I did taste the "raw" pattie and found it to be slightly spicy. Not bold, just flavorful.

I'll post the recipe later, but here are the main ingredients:

Chick peas, white onion, broccoli, BBQ sauce (I made my own), carrot, honey, grated cheese, whole wheat flour, paprika, salt. I may have missed a couple of things here...

Chicken Noodle Soup

Ok, so where's the chicken??? It's there, I pormise, hiding underneath all the noodles. My hubby loves the noodles, so they sometimes overtake the chicken :)

Easy-Peasey Recipe

2 Boneless-Skinless Chicken Breasts cut into 1" pieces
1 Carrot - cut into 1/2 inch pieces
1/4 of a White Onion - chopped
1 Celery Stalk - cut into 1/2 inch pieces
Bay leaf
2 C Uncooked Wide Egg Noodles
2 T Olive Oil
Salt & pepper

Saute chicken in olive oil in a large dutch oven 5-6 minutes or until lightly browned
Remove chicken from pan and set aside on paper towels
Add chopped onion, celery and carrots to dutch oven and cook until tender-crisp, salt and pepper to taste
Add chicken back to pan, add 2 cups chicken broth
Add bay leaf and egg noodles
Bring to a boil and then reduce heat to medium-low and cook for 8-10 minutes. Noodles should be nearly cooked through but slightly firm.
Remove pan from heat. Let cool completely. Remove bay leaf. Refrigerate.

Note: You could very easily make this vegetarian using Quorn Chick'n Breasts and Vegetable broth instead of Chicken broth. Just thaw the chick'n breasts before using and brown them for a minute or two for some color. Add them AFTER bringing the noodles to a boil and reducing the temperature.

Citrus Summer-Squash Side Dish

This is a very simple recipe from a Unitarian recipe cookbook a friend gave me. (I have no afiliation). Remove skin from yellow squash and zucchini with peeler. Cut squash and zucchini into julienne and set aside. In a small bowl whisk orange juice, lime juice, olive oil, salt & pepper until well blended. Toss the zucchini with the dressing, add some chopped parsely or basil (or both) and serve. Store in refrigerator for 3-4 days.

Tomato Chickpea Tofu

Found this photo in an old directory...Can't recall how I made it, but it's probably just canned tomatoes, chickpeas and maybe a little white wine?

Chocolate-Covered Blueberries

Blueberries and chocolate? What could be better!