Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!
- 1 can black beans, rinsed
- 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
- 2 cups cooked brown rice
- juice of 1/2 a lime
- 1/4 cup diced cilantro
- 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
- 1 tablespoon olive oil
- whole romaine lettuce leaves
What To Do:
- Put everything except the romaine leaves into a large skillet over low heat
- Mix it up
- Cover and let it warm for about 15 minutes (stirring occasionally)
- Serve on a bed of romaine lettuce (I cut mine up with a knife, and M ate his as “Atkins tacos”)
Our side dish will be posted next…
I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.
Today, I fixed them myself.
- 1/4 cup canola oil
- 1 teaspoon rice vinegar
- juice from 1/2 lime
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon grated ginger root
- 1 pressed clove of garlic
- grated 1/2 large cucumber
- 3 grated carrots
- sliced jicama (I forgot to buy this!)
- mixed greens (whatever you want, really. I used the salad mix from my CSA box and some extra spinach leaves)
- chopped mint & cilantro
- cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)
What to do:
- Whisk the sauce together
- Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
- FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
- We put about three tablespoons of sauce in each wrap
DELICIOUS. The perfect meal for a hot day. The sauce would make an AMAZING salad dressing, just quadruple the recipe.
A full spectrum of fruits, vegetables, and flowers to delight the eyes as well as the taste buds!
- 1 large red bell pepper, diced
- 2 medium carrots, grated
- 2 small yellow squash, grated
- 1 head romaine lettuce, torn into bite-sized pieces
- a handful of blue borage flowers
- 1/4 head red cabbage, shredded
I’d take a picture for you, but I don’t have the flowers… I will definitely be planting them in next year’s garden!
Roasted Beet & Blood Orange Salad
- 2 lbs. fresh beets
- vegetable oil spray
- 4 lettuce leaves
- 2 blood oranges
- 1/2 C slivered almonds
- fresh mint sprigs for garnish
- 3 tbsp. white wine vinegar
- 1 tbsp. oil
- 1 tbsp. orange juice
- 2 tsp. honey
- 1 tsp. grated lime zest
What I did:
- Toast almonds on a baking sheet at 350 for 5 minutes.
- Trim all but 1-2 inches of the stems from the beets. Place beets in a single layer in a pan, lightly coated with vegetable spray.
- Roast beets about 1 hour or until tender and let cool. Rub beets to re-move skins. Coarsely chop them and put into covered bowl. (Edit: Just peel the beets with a vegetable peeler before roasting them. Peeling them afterward was SO messy and difficult.)
- 4. Combine dressing ingredients and pour over beets.
- Cover and refrigerate 2-24 hours.
- When ready to serve, rinse lettuce and oranges.
- Place the lettuce on a plate. Stir the oranges into the beets, mix and place on the lettuce.
- Sprinkle with almonds and garnish with mint.
Um, well, I tried it. It was weird. The flavors were weird. The textures were weird. I will not be making this again. The Beet & Green Bean Salad is a completely different story, though. Just you wait for beans to be in season!
I made a salad to share with M. I personally like to make a huge salad all at once and keep it in the fridge for random snacking.
I went for it.
- One head romaine lettuce
- One head butter leaf lettuce
- Two grated carrots
- One grated beet
- 1/3 head of cauliflower, split into small florets
- Two stalks of celery, thinly sliced
What I did:
- Wash the lettuce THOROUGHLY. A friend of mine recently stated that she suspects the real meaning of the word “organic” is “here, you wash the dirt off!” It’s kind of true. Leafy veggies are especially prone to being rather dirty. And dirt adds an unpleasant texture to most meals.
- Chop, shred, and rip veggies.
- Toss in a huge bowl.
I ate mine with my home made Italian dressing, chopped chicken breast, and home made croutons (a sliced hard boiled egg and a little shredded cheese would have made it PERFECT). M ate his with a blueberry pomegranate vinaigrette.
The romaine and butter leaf were the perfect pairing of opposites.