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KIERAE's Photo KIERAE SparkPoints: (177,652)
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11/8/08 10:45 A

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Marinated Seafood Salad

Serves 6-8
recipe from Ultimate Italian magazine

12 oz. fresh or frozen peeled and deveined medium shrimp
8 oz. fresh or frozen scallops
8 oz. fresh or frozen cleaned squid
2 tablespoons extra virgin olive oil
1/2 cup pitted Kalamata olives
1/2 cup green pitted olives
1/3 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallots
2 tablespoons snipped fresh oregano
1 tablespoon snipped fresh chives
2 cloves garlic, minced
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
1 large bunch watercress or rocket

Thaw shrimp, scallops and squid, if frozen. Rinse shrimp and scallops and pat dry with paper towels. Rinse squid and drain in a colander. Cut squid into thin rings and set aside.

In a large skillet, heat the 2 tablespoons oil over medium heat. Add shrimp; cook and stir for 2-3 minutes or until opaque. Using a slotted spoon, transfer shrimp to a large bowl. Add scallops to hot skillet and stir for 1-2 minutes until opaque. Use a slotted spoon to transfer scallops to the bowl. Add squid to hot skillet; cook and stir for 1-2 minutes or until squid is opaque. Remove squid with slotted spoon and place in the bowl with the shrimp and scallops. Stir in Kalamata and green olives.

For the dressing: In a screw top jar, combine 1/3 cup olive oil, lemon juice, shallot, oregano, garlic, chives, salt and crushed red pepper. Cover and shake well. Pour dressing over seafood mixture and gently toss to coat. Cover and chill 2-4 hours. To serve, let seafood mixture stand at room temperature for 15 minutes. Divide watercress or rocket among plates. Use a slotted spoon to spoon seafood mixture on top of watercress. Sprinkle with cracked black pepper.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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11/8/08 10:42 A

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Wilted Spinach Salad with Edamame, Red Onion, and Black Sesame Seeds
(Makes 2 generous servings, recipe adapted from A Year in a Vegetarian Kitchen by Jack Bishop.)

5-6 oz fresh spinach leaves, washed (about 4-5 cups, packed)
1 red onion or sweet white onion, sliced in half-moon slices
2 T peanut oil (or use any neutral-flavored oil)
2 T white balsamic vinegar (or use rice vinegar - not seasoned)
1 T Agave nectar or honey (use Agave nectar for South Beach Diet.)
2 tsp. Asian sesame oil (also called sesame seed oil)
1/2 tsp. salt, or less (I used Vege-Sal)
1/2 cup shelled edamame
2 tsp. black sesame seeds (or use white sesame seeds)


Wash spinach if needed, spin dry or dry with paper towels. Place spinach in large plastic bowl and have serving plates ready. Cut ends off onion, and peel. Cut onion in half top-to-bottom, then cut each piece into half-moon slices about 1/4 inch thick.

Whisk together vinegar, Agave nectar or honey, sesame oil and salt. (This mixture will be combined with the oil that's used to fry the onions. You can add a bit more oil if it seems too strong when you taste the heated dressing.)

Heat 2 T of oil in frying pan over medium heat. Add onions and cook, stirring often, until onions are well-browned on both sides. (The time will depend on the temperature and your pan, but it took about 8 minutes for my onions to be as browned as I wanted.)

When onions are nearly done, add edamame and heat through, about 1 minute. Add dressing mixture and heat about 30 seconds. (Taste for seasoning and add a bit more oil if the dressing tastes too strong to you.)

Pour hot dressing-onion-edamame mixture over spinach and toss to coat. Arrange spinach mixture on salad plates. Toast sesame seeds about 30 seconds over high heat in a dry frying pan. (Jack Bishop says the black sesame seeds should be toasted for a much shorter time than white ones. Toasting the sesame seeds isn't essential, but it does make them more flavorful.) Use a spoon to sprinkle sesame seeds over each salad and serve immediately.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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11/4/08 10:23 A

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Grilled Asparagus and Cherry Tomato Salad

Serves: 4

Ingredients:
1 bunch of asparagus, trimmed
2 cups cheery tomatoes, cut in half
2 cloves of garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon parsley, chopped
pinch of sugar (splenda)
Salt and Pepper to taste

Directions:

1. In a bowl, toss the asparagus with 1/2 the olive oil. In a grill pan, grill the asparagus over a medium heat until it is cooked but still tender.

2. In the same bowl you used to toss the asparagus, combine the tomatoes and garlic. Toss to coat with the olive oil. Add the tomatoes and garlic to the grill pan. Grill for 1 minute, making sure not to burn the garlic. Remove from the heat.

3. Cut the asparagus into thirds and combine with them the tomatoes and garlic.

4. Whisk together the rest of the olive oil, balsamic vinegar, sugar, salt and pepper. Add the dressing to asparagus and tomatoes. Toss to combine.

5. Garnish the vegetables with the parsley and serve. This can be served both warm and at room temperature.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/17/08 9:45 A

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Roasted Pumpkin Salad Recipe

I know many people have an aversion to cilantro - feel free to leave it out. This will change the personality and flavor profile of the dressing, but it will still taste delicious.

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt

12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*

1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.

Serves 4.


* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/17/08 9:38 A

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Apple Celery Salad

Serves 4

Note: if using supermarket celery, 1-2 stalks might be all you need to yield 1 cup of slices.

5-6 small celery stalks, sliced diagonally paper thin (about 1 cup sliced)
1 cup lightly packed celery leaves, cut into chiffonade (very thin strips)
1 apple, cut into julienne (I prefer to use Honeycrisp, but you can use any good eating apple that has a good balance between sweetness and acidity)
1/4 cup thinly sliced red onion
1 Tbsp whole grain Dijon mustard
2 tsp lime or lemon juice
1 Tbsp olive oil
Salt and pepper to taste

Toss all ingredients together, taste and correct seasoning. You might want to add more lime juice or salt. If the apples are too tart, a teaspoon of honey might be a good touch.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/17/08 9:36 A

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Curried Chickpea Salad

Use a good, mild curry powder, one that you know you like.

1/2 medium onion, minced
1/2 bell pepper, minced
1/2 hot chile pepper, seeded and minced (optional)
1 teaspoon good curry powder
1/4 teaspoon cumin
1 1/2 cups cooked chickpeas
1/4 cup okara or silken tofu, mashed well
1 tablespoon lemon juice
1 tablespoon Nayonaise or other vegan mayo (optional)
1 teaspoon salt (or to taste)
generous grating black pepper
Optional: chopped celery and/or tomato (Use if you want a lighter salad, more suited to a side-dish than a dip.)

In a small saucepan, sauté onion over medium-high heat until it softens, about 2-3 minutes. Add bell pepper and hot pepper, if using, and cook another minute. Add curry powder and cumin and cook for 30 seconds. Remove from heat.

Mash chickpeas in a medium-sized bowl. Add the onion mixture and all remaining ingredients. Stir well and check for seasoning. If necessary add a little more curry powder, salt, or lemon juice. Refrigerate until chilled.

Makes 4 servings. Per serving: 137 Calories (kcal); 3g Total Fat; (18% calories from fat); 7g Protein; 23g Carbohydrate; 0mg Cholesterol; 568mg Sodium; 4g Fiber. Weight Watchers Core (w/o mayo) / 2 Points.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/17/08 9:34 A

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Creamy Chickpea Salad with Fresh Herbs



1 1/2 cups cooked chickpeas
1/2 cup okara or tofu, mashed well
2 tablespoons Nayonaise (or other vegan mayo)
1/2 tablespoon Creole mustard
1/4 teaspoon Old Bay Seafood seasoning* (or to taste)
2 teaspoons lemon juice
1 teaspoon soy sauce
1 rib celery, minced
1/2 teaspoon salt, or to taste
1 teaspoon fresh thyme leaves (or 1/4 tsp dried)
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
generous grating of black pepper

Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Serve as a sandwich filling, as a dip with crackers, or atop a bed of greens.

*The main ingredient of Old Bay is celery salt, so you can replace it with celery salt and a pinch or two of red pepper.

Makes 4 servings. Per serving (with okara): 138 Calories (kcal); 4g Total Fat; (25% calories from fat); 6g Protein; 20g Carbohydrate; 0mg Cholesterol; 453mg Sodium; 4g Fiber. Weight Watchers 2 Points (Core + 1/2 pt. for mayo)

With reduced fat tofu: 154 Calories (kcal); 5g Total Fat; (26% calories from fat); 9g Protein; 20g Carbohydrate; 0mg Cholesterol; 454mg Sodium; 3g Fiber. Weight Watchers 3 Points (Core + 1/2 pt. for mayo.)

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/3/08 3:07 P

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Tuna and Cannellini Bean Salad

Ingredients:
1 6 ounce can water packed tuna (drained and flaked)
1 19 ounce can cannellini beans (drained and rinsed)
1 small red onion (chopped)
1 clove garlic (chopped)
1 handful chopped parsley
1 handful kalamata olives (pitted and chopped, optional)
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
salt and pepper to taste
1 handful salad greens

Directions:

1. Mix the tuna, beans, onion, garlic and parsley in a bowl.
2. Mix the olive oil, lemon juice, mustard, salt and pepper in a bowl.
3. Mix the dressing and the tuna and beans.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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SAMBIDEXTROUS's Photo SAMBIDEXTROUS SparkPoints: (111,248)
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6/22/08 12:51 P

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That is it! I'm coming over to *your* house!

"My life has a superb cast but I can't figure out the plot."
~ Ashleigh Brilliant


 current weight: 325.0 
 
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6/21/08 8:20 P

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White Bean and Artichoke Salad
Prep Time: 20 Minutes
Ready In: 3 Hours
Yields: 8 servings

INGREDIENTS:
3 cups white beans, drained
1/2 (14 ounce) can artichoke
hearts, drained and quartered
2/3 cup diced green bell pepper
1/3 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 ounce chopped fresh mint leaves
3/4 teaspoon dried basil
1/3 cup olive oil
1/4 cup red wine vinegar
salt and pepper to taste

DIRECTIONS:

1. In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
2. In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
3. Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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5/24/08 9:55 A

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NEW-FASHIONED SAUERKRAUT SALAD

Makes 12 cups

* 16 or 32 ounces sauerkraut, preferably from a bag or jar (not canned)
* 15 ounces canned hominy, rinsed and drained
* 15 ounces canned black beans, rinsed and drained

* 1/3 cup rice vinegar
* 1/4 cup water
* 4 tablespoons sugar (Splenda works fine)
* 1 tablespoon olive oil
* 1 teaspoon mustard seed (optional)
* Salt & pepper to taste
* 1/2 a red onion, diced small
* 1/2 an English cucumber, diced small
* 2 ribs celery, diced small
* 2 carrots, diced small
* 1 green pepper, diced small
* 1/2 cup chopped parsley (or cilantro or dill or another herb)
* Optional: chopped tomato

Rinse, squeeze, drain and chop sauerkraut. Rinse and drain hominy and beans.

Meanwhile, in a large bowl, whisk vinegar, water, sugar, olive oil, mustard seed, salt and pepper.

Add remaining ingredients, stirring into liquid as added. Stir in sauerkraut and beans. Serve immediately or refrigerate and serve later. Keeps in fridge for several days.

NUTRITION ESTIMATE Per Cup (with hominy): 113 Cal; 2g Tot Fat; 0g Sat Fat; 4g protein; 22g Carb; 6g Fiber; 628mg Sodium; 0mg Cholesterol; Weight Watchers 2 points

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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5/19/08 8:58 P

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Fried saganaki with halloumi on a Greek tomato salad with kalamata olives

Dressing:

1/8 cup olive oil
1/8 cup red wine vinegar
juice from 1/2 lemon
scant 1/2 teaspoon dried thyme
scant 1/2 teaspoon dried basil
fresh ground black pepper to taste

Salad:

1 large tomato, seeded and diced
1/2 cucumber, diced
1/2 green bell pepper, seeded and diced
1 jalapeño pepper, seeded and minced
12 pitted kalamata olives

Saganaki:

2 tablespoons olive oil
8 ounces halloumi cheese, sliced into 1/4-inch pieces across the narrow end
juice from 1/2 lemon
grated zest from 1/2 lemon
fresh ground black pepper

Whisk together the dressing and toss with the salad ingredients in a large bowl.

Heat a large frying pan over just higher than medium heat. When hot, add the olive oil and swirl to coat the pan. Arrange the halloumi slices in the pan, trying to avoid touching, and fry until browned on the bottom. Use tongs to turn the cheese over and fry the other side until browned. While still in the pan, drizzle the lemon juice and scatter the lemon zest over the cheese, and finish with a good seasoning of fresh ground black pepper.

Remove from pan and add pieces of the halloumi over servings of the salad.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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5/6/08 2:47 P

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Jicama Salad

If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
Ingredients



* 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
* 1/2 red bell pepper, finely diced
* 1/2 yellow bell pepper, finely diced
* 1/2 green bell pepper, finely diced
* 1/2 cup chopped red onion
* 1/2 a large cucumber, seeded, chopped
* 1 navel orange, peel cut away, sliced crosswise, then each round quartered
* 1/2 cup chopped fresh cilantro
* 1/3 cup lime juice
* Pinch of cayenne
* Pinch of paprika
* Salt

Optional

* 1/2 avocado chopped
* 2 Tbsp olive oil

Method

1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.

2 Let sit a half an hour before serving.

Serves 4.


Edited by: KIERAE at: 5/6/2008 (14:47)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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4/11/08 5:53 P

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Sweet Pepper Balsamic Bean Salad
Refrigerate this salad overnight and see it get more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

INGREDIENTS

* 1 cup chopped yellow bell pepper
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 (7 ounce) jar roasted red peppers, drained
* 12 cherry tomatoes, halved
* 2 tablespoons chopped fresh parsley
* 3 tablespoons balsamic vinegar
* 1 tablespoon vegetarian Worcestershire sauce
* 1 teaspoon white sugar (sub Splenda)
* 1 teaspoon dried basil
* 1 teaspoon chopped garlic
* 1/2 head lettuce


DIRECTIONS

1. In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
2. In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
3. To serve, place leaves of lettuce on individual salad plates and top with bean mixture.


---------------------

Spring Wild Rice Salad Recipe

You can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so - don't go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.

Almond Dressing:
1 garlic clove, smashed and chopped
1/4 cup almond butter
zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
scant 1/4 cup hot water
scant 1/2 teaspoon fine grain sea salt
1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked yellow split peas**
1 bunch chives, chopped
1/4 cup goat cheese, crumbled (optional)

Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.

In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

Serves 8.

*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

--------------------

Jicama and Melon Salad
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 6 servings

INGREDIENTS:

2 cups thin slivers jicama
2 cups cubed honeydew melon
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint leaves
1 teaspoon lime zest
2 teaspoons agave syrup

DIRECTIONS:

1. Toss together the jicama, honeydew, lime juice, mint, lime zest, and agave in a bowl; cover. Refrigerate 2 hours.

-----------------------

Spiced Roast Sweet Potato w/ feta and olives
Serves 2

Ingredients

* 1 packet of washed salad leaves
* 2 medium sweet potatoes
* 1 tsp ground cumin
* 1/2 tsp cayenne pepper
* sea salt
* freshly ground black pepper
* olive oil
* 100g feta cheese, crumbled
* couple of handfuls of kalamata olives, pitted

Dressing

* 1 tblsp red wine vinegar
* 60 ml extra virgin olive oil
* 1 shallot finely sliced

Cut the sweet potato into roughly 2 inch cubes and place in a bowl. Add the cumin, cayenne pepper, a good slug of olive oil, sea salt and freshly ground black pepper and mix to coat all of the sweet potato. Tip the sweet potato out onto a roasting tray or tin and spread out. Bake at 220 degrees centigrade for about 30 minutes or until slightly golden on the outside and nice and soft in the middle.To make the dressing simply whisk together all the ingredients. Assemble the salad on a plate and drizzle over the dressing. Enjoy!

-----------------------

Lentil and celery root salad
Serves 4.

Ingredients
1 1-to 1 1/4-pound celery root (celeriac)
1 cup French green lentils
3-4 tablespoons olive oil (start with less)
3 tablespoons white wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh rosemary
Large pinch of ground nutmeg
1/2 cup crumbled blue cheese (can sub feta or goat cheese in)


Preparation
Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.

Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.

Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)

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Cucumber Salad with Mint and Feta


* 1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or Japanese cucumbers, thinly sliced. You might also try it with English cucumbers. If you can't find these, use regular cukes but peel them if you find the skin bitter to your taste.
* 1/4 red onion, thinly sliced and cut into 1-inch long segments
* 2 or 3 red radishes, thinly sliced
* 10 mint leaves, thinly sliced
* White vinegar
* Olive oil
* 1/4 pound feta cheese
* Salt and freshly ground pepper

In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.

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Four-Bean+ Salad

1 can green beans
1 can wax beans
1 can garbanzo beans
1 can red kidney beans
1/2 medium red onion, sliced thin
1/2 green pepper, coursely chopped

1/2 cup olive oil
1/2 cup cider vinegar
1/2 cup Splenda

Drain and rinse beans; prepare onion and green pepper. Mix together oil, vinegar and Splenda. Marinate bean/onion/pepper mixture overnight; stiring occasionally.

You can keep this in the refrigerator for one to two weeks. A 1/2 cup serving is delish with sliced ham, grilled chicken, or just over salad greens.
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Wild Rice and Summer Succotash Salad

Ingredients

1/3 cup red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
1/4 cup Dijon mustard
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped green onions
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons extravirgin olive oil
3 cups water
1 cup wild rice
1 cup (1-inch) cut green beans (about 1/4 pound)
1 cup frozen baby lima beans
1 cup finely chopped red bell pepper
1 cup finely chopped celery
1 cup finely chopped red onion
1 cup diced plum tomato
6 romaine lettuce leaves
3 tablespoons slivered almonds, toasted

Preparation
Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.

Bring 3 cups water to a boil in a medium saucepan. Add rice to pan. Cook, covered, 45 minutes or until tender. Drain. Place rice in a large bowl. Add 1/4 cup vinegar mixture; toss well. Cool.

Cook green beans and lima beans in boiling water 4 minutes or until tender. Drain. Rinse with cold water; drain. Add beans, remaining vinegar mixture, bell pepper, celery, onion, and tomato to rice mixture; toss well. Line each of 6 plates with 1 lettuce leaf; top each serving with about 1 1/2 cups salad mixture. Sprinkle each serving with 1 1/2 teaspoons almonds
Yield

6 servings
Nutritional Information

CALORIES 342(30% from fat); FAT 11.3g (sat 1.4g,mono 7.3g,poly 1.7g); PROTEIN 13.6g; CHOLESTEROL 0.0mg; CALCIUM 98mg; SODIUM 443mg; FIBER 10.6g; IRON 3.9mg; CARBOHYDRATE 50.1g

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Cherry Chicken Walnut Salad (serves one):

2 TBS dried cherries or cranberrries with cherry flavor
2 TBS Chopped Walnuts
2TBS Reduced Fat Feta Cheese
2-3 OZ Cooked Chicken breast (grilled, poached or the premade salad add in kind)
1-2 cups mixed salad greens

Dressing:

1 tsp Canola Oil
3 TBS Raspberry Wine Vinegar
1/2 TSP Lemon Juice
1/2 TBS finely chopped Vidalia Onion
1/2 TSP Garlic
1 TBS Water
--------------------

Chinese Broccoli Salad

(4 generous servings)

1 bunch fresh broccoli
2 tsp. salt (for cooking water)
Dressing:
3 T soy sauce
2 T dark sesame oil (often called toasted sesame oil)
2 T rice wine vinegar
1 tsp. Splenda or sugar (or less)

Cut off broccoli floweretts, cutting bigger ones into half or fourths. Peel broccoli stems and slice on diagonal. Bring a pot of water to a boil, add salt and broccoli and cook exactly 3 minutes. Drain broccoli and plunge into bowl of ice water to stop the cooking process, then dump broccoli into colander and let drain well and cool.

Combine dressing ingredients and whisk to blend. Just before serving pour dressing over broccoli and stir several times to coat broccoli with dressing. Serve at room temperature.

Made with Splenda, this would be a perfect recipe for any phase of the South Beach Diet.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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