Bacon & Broccoli Salad with a Twist
September 30, 2009
Ingredients:
1.5 to 2 heads of broccoli, cut into bite-size pieces, leaving a bit of stem
½ cup red onion, chopped
¼ cup black pitted olives
8 slices all natural, nitrite free bacon
1 cup cheddar cheese, shredded
Handful of sesame seeds
Dressing:
½ cup mayonnaise
½ cup natural yohurt
¼ cup white wine vinegar
¼ cup sucanat (or less, to taste)
Method:
In a small skillet, fry the bacon until crisp, then remove on paper towels to drain the grease.
Place the broccoli pieces in a large serving bowl, add the shredded cheese, onion and dressing and chill covered for 2 -3 hours.
When chilled, crumbled the crispy bacon into bits and add to the broccoli, then add the sesame seeds and olives.
Toss and enjoy!
Apple Salad with Kidney Beans
September 30, 2009
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Apple Kidney Bean Salad Ingredients:
(Serves 4)
1 can (16oz) kidney beans, rinsed and drained
2 red delicious apples, cored and chopped
¼ cup green onions, finely chopped
¼ cup celery stalks, finely chopped
¼ cup mild green chillies, finely chopped
1 ½ tbsp white wine vinegar
1 ½ tbsp vegetable oil
½ tsp salt
Dash of hot sauce (if you like it hot!)
In a big bowl, mix together the chopped apples, green onion, celery, chillies and beans.
In a separate small bowl, combine the rest of the ingredients to make a dressing and pour over the bean and apple mixture.
Cover and chill for about an hour before serving as a light lunch or as a side dish to BBQ chicken.
Turkey Chili
September 30, 2009
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Turkey Chili Ingredients:
1 can (14.5oz) chopped tomatoes
1 can (6oz) tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1.5 pounds ground turkey (you can also use ground beef if you prefer)
1 package (1.25oz) chili seasoning mix (all natural, MSG free)
1 pinch crushed red pepper flakes
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1/3 cup bottled organic steak sauce or Worcestershire
5 slices all natural bacon
1 tsp ground cumin
1 can (15oz) kidney beans, drained
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
Combine tomatoes, tomato paste, carrot, onion, celery, pepper flakes, peppers, steak sauce and wine in a large heavy pot and simmer over low heat.
In a separately large frying pan cook the bacon slices until crisp and put on paper towels to drain. Cook the ground turkey in the bacon drippings until browned. Then drain. Stir the chili seasoning into the ground turkey.
Add the turkey to the tomato mixture and add the cumin and bacon. Keep simmering until the vegetables are tender. Then stir in beans, cilantro and parsley. Heat through and season well.
Serve immediately with grated cheese and crusty bread.
