June 2nd 2011
Steph's Wheat berry Salad with Salmon and Mango Chutney
Bean Salad:
1/2 cup (125 mL) soft wheat berries
1 can (19 oz/540 mL) black beans, drained and rinsed
1 cup (250 mL) halved cherry or grape tomatoes
1 each sweet red and yellow pepper, diced
2 green onions, thinly sliced
1 avocado (optional), peeled and cubed
1/2 cup (125 mL) crumbled Canadian Feta cheese
3 cups (750 mL) torn romaine lettuce
1 cup (250 mL) shredded kale
Bring large saucepan of salted water to boil. Add wheat berries; cover and simmer over medium-low heat until tender, 45 to 60 minutes. Drain and transfer to large bowl; let cool for 15 minutes.
Add black beans, tomatoes, red and yellow peppers, onions, avocado (if using) and Feta cheese
Mango Chutney1/2 cup (125 mL) diced peeled ripe mango
1 jalapeño peppers, diced
2 tbsp (25 mL) diced sweet red pepper
2 tsp (10 mL) lime juice
1 pinch salt
1 pinch granulated sugar
In small bowl, combine mango, jalapeño pepper, red pepper, lime juice, salt and sugar.
Grilled SalmonSalmon filet(s)
lemon juice and salt and pepper to taste
Grill salmon filet for 6-8 mins per side
Layer wheat berry salad on the bottom, add grilled salmon on top, place Mango Chutney on the Salmon and enjoy!
My reader Stephanie gave this recipe a 4/5 thanks for the post Steph looks yummy!
1/2 cup (125 mL) soft wheat berries
1 can (19 oz/540 mL) black beans, drained and rinsed
1 cup (250 mL) halved cherry or grape tomatoes
1 each sweet red and yellow pepper, diced
2 green onions, thinly sliced
1 avocado (optional), peeled and cubed
1/2 cup (125 mL) crumbled Canadian Feta cheese
3 cups (750 mL) torn romaine lettuce
1 cup (250 mL) shredded kale
Bring large saucepan of salted water to boil. Add wheat berries; cover and simmer over medium-low heat until tender, 45 to 60 minutes. Drain and transfer to large bowl; let cool for 15 minutes.
Add black beans, tomatoes, red and yellow peppers, onions, avocado (if using) and Feta cheese
Mango Chutney
1 jalapeño peppers, diced
2 tbsp (25 mL) diced sweet red pepper
2 tsp (10 mL) lime juice
1 pinch salt
1 pinch granulated sugar
Grilled Salmon
lemon juice and salt and pepper to taste
Grill salmon filet for 6-8 mins per side
Layer wheat berry salad on the bottom, add grilled salmon on top, place Mango Chutney on the Salmon and enjoy!
My reader Stephanie gave this recipe a 4/5 thanks for the post Steph looks yummy!
Wednesday, May 18, 2011
Everyone into the Pot Chili
One of my favourite dinners, I originally started making this to trick my 6 year old step son into eating veggies and it was so tasty it has been on my table ever since. The beauty of this recipe is that it's very versatile, you can change just about any quantity, add or eliminate an ingredient and it will still taste awesome! Nearly any vegetable can work in here, and they all taste delicious!
1lb Extra Lean Ground Beef
2 Cans of Beans rinsed (I use one can kidney, one can mixed with chickpeas and black eyed peas etc)
1 Small Onion
1 Cup Carrots
1 Red Pepper
1 Green Pepper
1 Teaspoon of garlic
1/2 a Baby Zucchini
1/4 cup Chili Powder *Less if you don't like heat and watch the salt content, you could make it too salty by adding Chili Powder high in salt
2 Cans of Crushed Tomato
2 tbsp Cooking Oil (I like Olive Oil) divided
Pepper and Cayenne to taste
In a food processor grind onions to a very small dice (nearly paste like).
Heat 1 tbsp oil in large pot over medium heat, add onions and garlic and stir.
Add Ground Beef and break it with spoon into desired consistency. Cook until meat is browned (you will see brown bits in the bottom of the pan as well, this is good it means more flavour with less fat!)
Pour Onions, Garlic and Beef mixture into a strainer in the sink and leave it there.
Place same pot back on the stove and add the other tbsp of oil.
In the food processor grind carrots into very small chunks and add to pot. Do the same with Zucchini and bell peppers in that order (from longest to shortest cook time). Cook for roughly 5 mins stirring frequently.
Add Ground Beef, Onions and Garlic back into the pot and stir.
Add Chili Powder, Cayenne and Pepper and stir.
Add beans, ensure they've been rinsed thoroughly. This removes excess sodium. Stir gently.
Add crushed tomatoes. If needed add 1/4 can of water to thin the consistency.
Extras: Some other produce I like to add occasionally are fresh mushrooms, celery and fresh corn depending on what's about to spoil in my refrigerator.
To make Vegetarian: Eliminate Beef and just brown onions and garlic. Take 1/2 can of kidney beans and crush with a fork before adding (this gives it a very meaty consistency).
Cook on a low-med heat for as long as possible, at least 2 hours. The longer this chili sits the better it's going to taste! It also freezes beautifully, I often make this in huge batches and freeze it. It always tastes better the day after.
1lb Extra Lean Ground Beef
2 Cans of Beans rinsed (I use one can kidney, one can mixed with chickpeas and black eyed peas etc)
1 Small Onion
1 Cup Carrots
1 Red Pepper
1 Green Pepper
1 Teaspoon of garlic
1/2 a Baby Zucchini
1/4 cup Chili Powder *Less if you don't like heat and watch the salt content, you could make it too salty by adding Chili Powder high in salt
2 Cans of Crushed Tomato
2 tbsp Cooking Oil (I like Olive Oil) divided
Pepper and Cayenne to taste
In a food processor grind onions to a very small dice (nearly paste like).
Heat 1 tbsp oil in large pot over medium heat, add onions and garlic and stir.
Add Ground Beef and break it with spoon into desired consistency. Cook until meat is browned (you will see brown bits in the bottom of the pan as well, this is good it means more flavour with less fat!)
Pour Onions, Garlic and Beef mixture into a strainer in the sink and leave it there.
Place same pot back on the stove and add the other tbsp of oil.
In the food processor grind carrots into very small chunks and add to pot. Do the same with Zucchini and bell peppers in that order (from longest to shortest cook time). Cook for roughly 5 mins stirring frequently.
Add Ground Beef, Onions and Garlic back into the pot and stir.
Add Chili Powder, Cayenne and Pepper and stir.
Add beans, ensure they've been rinsed thoroughly. This removes excess sodium. Stir gently.
Add crushed tomatoes. If needed add 1/4 can of water to thin the consistency.
Extras: Some other produce I like to add occasionally are fresh mushrooms, celery and fresh corn depending on what's about to spoil in my refrigerator.
To make Vegetarian: Eliminate Beef and just brown onions and garlic. Take 1/2 can of kidney beans and crush with a fork before adding (this gives it a very meaty consistency).
Cook on a low-med heat for as long as possible, at least 2 hours. The longer this chili sits the better it's going to taste! It also freezes beautifully, I often make this in huge batches and freeze it. It always tastes better the day after.
