Slow-Grilled Ribs and Pineapple

Baby Back Ribs with Grilled Pineapple have become a favorite for my husband and his mother. Another America's Test Kitchen winner!! It's my favorite show and my favorite cookbook.

Weekend Coffee

This is my special weekend coffee...I love flavored coffees but I have acid reflux, so I use a low-acid coffee. I flavor it with chocolate and top it with whipped topping and a sugar and cocoa powder mixture. Delish!

Carrot and Pineapple Slaw

I can't take credit for this one. It's from Cooking Light. My sister spurred my interest in this website. Thanks, Dez!

Whole Wheat Cous Cous with Tofu and Almonds

I had to work hard to get flavor into this recipe.

Ingredients:
Whole Wheat Cous Cous
Tofu - extra firm
Frozen Edamame - thawed
Red Pepper - chopped
Fresh Tomatoes - chopped
Almonds - chopped
Balsamic Vinegar
Lemon
Olive Oil
Salt & Pepper
Vegetable Broth (optional)

Press tofu between two clean dish towels to remove excess water. Cut into cubes. Bring 2 cups water or vegetable broth to a boil. Remove water from heat. Add 1 cup cous cous to the water and let stand for 15 minutes. Meanwhile, saute tofu and red pepper in olive oil until tofu is lightly golden. When cous cous is ready fluff with a fork, stir in tofu, red pepper, edamame and tomatoes. Add lemon juice, salt and pepper to cous cous mixture. Add balsamic vinegar to saute pan and reduce until slightly thickened, then add immediately to cous cous mixture. Add chopped almonds. Serve at room temperature.

Haddock with Black Bean/Mango Salsa

This is a take-off on the Basa with Mango Salsa recipe I posted earler. Just add rinsed black beans to the Mango Salsa and replace the Basa with Haddock. The sauce on the Haddock is a blend of duck sauce and reduced balsamic vinegar. It seems to compliment the sweetness of the Mango and the kick of the Jalepeno (in the salsa) well.

Edamame Yogurt Dip

This recipe is a staple weekend snack.












1/2 C. Frozen Shelled Edamame (Soy Beans)
1/4 C. Plain Yogurt
Splash of hot sauce
Splash of lemon juice
Salt and Pepper to taste

Blend the edamame until it becomes a paste. Stir in the other ingredients and serve with whole wheat chips.

For the chips: I use whole wheat wraps. Lightly spray them with olive oil and heat under the broiler or in a toaster oven until brown - but not burnt! Trust me. It's easy to burn them!

Basa with Mango Salsa

This is one of my "regulars". Basa (also known as Swai) with Sweet Mango and a kick of Jalepeno.

Ingredients:

Basa (Swai) Fillet

1 Medium Mango cut into large pieces

1/4 C. Chopped Red or White Onion

1.4 C. Chopped Red Pepper

3-4 Jarred Jalepeno Pepper Rings

Mint (Dried or Fesh)

2 T. Gin or Vodka

Olive Oil

Grill fish about 3 minutes per side. Meanwhile, Saute mango, onion, red pepper, jalepeno and mint in a little olive oil until onion is soft but not browned; Remove pan from heat and add a small amount of Vodka or Gin to saute pan; immediately light with a long handled lighter. After the flames subside, return to burner. Cook 1 minute longer.

Italian Sausage, Kale and Tomato

One of my own recipes. I just made it up on the fly for dinner tonight.

Ingredients:
1 Vegetarian Italian Sausage
1/2 C. Whole Wheat Penne Pasta
1/4 C. Frozen Chopped Kale (or spinach)
1/4 C. Tomato
1 Slice White Onion
1/4 C. Vegetable Broth
1 T. Olive Oil
Pinch of Rosemary
Pinch of Thyme


Cook pasta as directed. Brown the sausuage in a little olive oil; Saute kale (or spinach) and onion in vegetable broth until tender. Add tomatoes and cook 1 minute longer. Add rosemary and thyme. Cook about 1 minute longer until fragrant. Toss pasta with kale and tomato mixture. Serve immediately.

Chick Pea Salad

Today is my first Blog in my new food journal. The photography is all my own - one of my other hobbies. I'm starting with a recent dish. Links will be provided for recipes.

This is a vegetarian dish made with chick peas, lettuce and tomato. It is flavored with lemon, olive oil, salt & pepper. So simple, yet so tasty!

 

Ingredients:

Canned Chick Peas - Rinsed

1 Small Tomato - Chopped

1/4 C. Shredded Lettuce

Olive Oil

Lemon Juice

Salt & Pepper

Toss all the ingredients together and serve!