May 21st, 2014
“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction.” laurie colwin
So, can you believe it? The beginning of summer 2014. The crowds making the summer pilgrimage to the Delaware Beaches. It is a destination. You know you are going to have guests….that’s what happens when you live at the beach. You might as well get ready. Easy summer recipes are the best. Making them ahead of time, let them sit in the refrigerator…that’s even better.
This recipe came from a friend by the name of Mary Jo. It is one of those recipes that you can make it your own immediately. I have changed it through the years. At times I add a little bit of this or a little bit of that. It looks pretty. I love it because it is so refreshing and healthy. And for those who have to eat gluten free, then you will be so happy with it. Here it goes.
CHILI BEAN SALAD
1 15 ounce can kidney beans
1 15 ounce can pinto beans
1 15 ounce can garbanzo beans
1 15 ounce can whole-kernel corn (low sodium)
1 cup chopped green onions
1/4 cup chopped fresh parsley
2 4-ounce cans chopped green chilies
Note: You can replace the beans with your favorite ones. I love black beans so at times I replace one of the beans and also replace parsley with cilantro. I am telling you….pretty easy.
Dressing: 4 tablespoons olive or canola oil
1/2 cup apple cider vinegar
1 garlic clove, minced
2 teaspoons chili powder
2 teaspoons leaf oregano
1/2 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
Drain and rinse the beans and corn.
Put all dressing ingredients in a jar; shake well to mix.
Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad, mix well.
Cover and chill 6 hours or overnight, stirring frequently. How easy is that?
Note: It can easily be doubled.
January 19th, 2014
Well, well, well…for the past few weeks we have been into pearl barley in my household. Before that, a total investigation on steel cut oatmeal took effect. We are still eating a lot of kale…shakes, baked, you name it.
I have a good, easy and tasty recipe for you but first let me tell you a bit about pearl barley.
Pearl Barley originated in Ethiopia and Southeast Asia. When cooked it has the consistency of pasta, rice? It is a very versatile cereal grain. The health benefits are too long to mention here. You might want to research it yourselves. But, it does have a very low glycemic index, and decreases the risk of colon cancer. Very good for people with heart disease. So much more, though.
When the 50 pounds of barley arrived at my doorstep, the UPS man had to be helped. The bag, as you can observe from my photo takes half of my small refrigerator. It will take a whole year, eating every day to consume that amount of pearl barley.
The following recipe turned out so good, that I do have to share it. The first time I made it, I used my convection oven to speed the cooking process. It turned out very good, but dryer than cooking it in the conventional oven like I did the second time. I did add more mushrooms than was required by the recipe. I think it is a very good recipe, just by itself or as a side dish for any of your meats.
PEARL BARLEY CASSEROLE
1/4 cup butter (I used I Can’t Believe It’s Not Butter)
8 1/2 ounces fresh sliced mushrooms
1 cup chopped onion
1 cup pearl barley
1/2 tsp. salt
1/8 tsp. pepper
4 cups chicken broth (I used low sodium broth)
Pre-heat oven to 350 degrees.
Melt butter in a large skillet over medium-low heat. Add mushrooms and chopped onion. Saute until lightly browned. Add barley and brown lightly, stirring. Add salt and pepper, then, turn into a buttered 3-quart casserole.
Pour chicken broth into the skillet and cook until hot. Pour over the barley mixture and mix well.
Cover and bake for 1 1/2 hours, or until barley is tender. It took about 1 hour and 45 minutes in my oven. Check it occasionally, and add more broth if needed.
The recipe says it serves 6, but if you use it as a side dish, it does serve 8 people. Enjoy!!
For our leftovers the next day, the casserole was reheated and the barley was served with a fried egg on it for breakfast.
Note: In researching pearl barley I found this website for recipes. It looks great! http://www.whfoods.com/recipestoc.php.
December 8th, 2011
Every time I make this recipe I get those “ooohs and aaahs” you want to hear. It is, actually, pretty good. For lunch? For dinner? You decide.
It is really a healthy recipe; light and ready in no time. Great for a crowd; you can double it, or for just a few.
Hope you like it. Here it goes:
Asian Chicken Slaw
1 cup low calorie sesame-ginger salad dressing (I used Wish-Bone’s Light Asian with Sesame & Ginger Vinaigrette)
1 lb. chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 can (14.5 ounces) Mandarin oranges
1/2 lb. sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
2 bunches scallions, trimmed and chopped
1 bag (16 ounces) cole slaw mix
1/8 tsp. salt (optional)
1/8 tsp. black pepper
Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let it stand for about 20 minutes.
Toast almonds in a non-stick skillet, over medium-high heat for a few minutes. Watch them so they don’t burn. You want to obtain a light brown color.
Remove chicken from marinade and add to that same skillet or use another one. Cook over medium-high heat until the chicken is nicely done, turning a few times. It might take about 7 minutes or so. You want it cooked through. Then, cut into bite-size pieces.
Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing.
In a large salad bowl, toss cabbage, sugar snap peas, basil, scallions, cole slaw mix, salt, pepper and chicken with dressing.
Add Mandarin oranges and almonds; gently stir to distribute well. Serve and enjoy.
If you would like more dressing…then you know what to do….yes, make it your own…..talk to you later….
Comments Off on Rehoboth Beach Eats!, Meatless, Chili Bean Salad, Healthy, Easy, Gluten Free, Summer Favorite, Simply Cooking, Delaware Beaches, Southern Delaware