Sunday, May 31, 2015

Chicken Quesadillas

This recipe is on page 101 of my book, and it can be cooked on the grill or stove. I decided to mix this together before we left for the weekend, since there was the possibility of rain in the forecast for Friday evening at our summer "home." 

I am sharing photos and a few things I did differently from the original recipe.

- I used fresh jalapeño instead of green chilis. I had a large jalapeño, and I initially thought I would use the whole thing. After I started dicing it up, I decided to use only ¼ cup.

The jalapeño I started with.
I should have put my finger next to it to show the size!

Wednesday, May 27, 2015

Making Dried Cherries from Frozen Cherries

Frozen cherries often go on sale at my local supermarket--meijer, and dried cherries are quite expensive. I do not think I have ever seen dried cherries marked down, so several weeks ago, I decided to try drying them myself. 

I used the dried cherries that I had made in a chicken recipe last night. They plumped right up, and the taste was excellent, so I am sharing my results!

the frozen bag of cherries I started with
I do not have a dehydrator. You can dry the cherries in the oven or in the sun. Since it was still quite cool out when I dried these in April, I dried them in the oven.

Wednesday, May 20, 2015

Shredded Beets and Beet Greens Side Dish

Instead of using the beets and beet greens separately, I decided to shred the beets and cook them together. Came up with the following tasty dish last night!

ready to eat
Ingredients
2 medium size beets with greens
2 tablespoons olive oil
1 teaspoon mustard seeds
½ teaspoon ground coriander or ¾ to 1 teaspoon coriander seeds - I used ground
1 garlic clove, minced
½ teaspoon chili powder
½ teaspoon turmeric powder
1 teaspoon ground cumin
sea salt to taste
2 teaspoons nonfat yogurt, optional

Tuesday, May 5, 2015

Fish Tacos

Since today is May 5th, here are a couple of ideas for Cinco de Mayo

The margarita photos are from a low sugar recipe in my book on page 29, and the fish tacos are one of our favorite taco recipes from page 124. I do not have a photo of the tacos, as I am not making these this morning. I am not having margaritas this morning either, although I happened to have a margarita in one of my photos I was able to crop out!



Fish Taco Ingredients

1 lb. white flesh fish, such as tilapia or cod
6 whole-grain corn tortillas
Marinade
¼ cup olive oil
Juice of 1 lime
1 garlic clove, pressed
½ teaspoon chili powder
¼ teaspoon salt
Slaw*
¼ cup mayo
¼ cup nonfat plain Greek yogurt
½ teaspoon ground cumin**
⅛ teaspoon chili powder
¼ teaspoon black pepper
2½ cups shredded carrots and cabbage or coleslaw mix
½ cup thinly sliced radishes
1-2 green onions, chopped, green part only
½ jalapeño pepper, seeded and finely chopped
½ cup fresh cilantro, chopped
Toppings*
1 tomato, chopped
2 – 3 tablespoons chopped colored bell peppers, optional
Shredded lettuce or arugula, optional