Thursday, January 12, 2012

Try it - You'll like it!

So in my last post I promised to post some recipes that are not only healthy but yummy too.   I highly suggest you add these to your weekly meal plan.   I am a firm believer in trying new things when it comes to food.  If you are dieting or trying to clean up your diet you will never succeed if you don't add new, interesting and flavorful dishes into your repertoire.  So try it - You'll like it.

Corn and Black Bean Salad

1 1/2 cups corn kernels
1 whole green pepper, chopped
1/4 lime juice
2 tbsp extra virgin olive oil
1/4 cup chopped fresh cilantro (or to your taste... I add way more then that... but i love the stuff)
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, chopped
1/2 cup minced red onion
salt and pepper to taste

Whisk lime juice, oil, salt and pepper in a large bowl.   Add the corn, beans, green pepper, cabbage, tomato and onion; toss to coat.  Refrigerate until ready to serve.

I found that this is really good over some warm brown rice and topped with Tabasco sauce.  I think it would be even better if you added some chopped avocado!

Brussel Sprouts with Mushrooms
4 cups of sprouts
1/2 pound of mushrooms
4 tbsp of ghee (clarified butter)
1/2 cup of fresh chopped parsley
fresh lemon juice
salt and pepper to taste

Boil sprouts for 15 minutes until fork tender.
Remove and set aside.
Place butter and mushrooms in saute pan and cook until browned.

Add sprouts until hot, add parsley and lemon juice and saute for another minute.

Lentil Chili
1 tbsp olive oil
1 tbsp butter
4 cups chopped onion
1 garlic clove chopped
16 oz dry black lentils
6 oz canned tomato paste
14 ½ oz can crushed tomato
2 qts water
2 tbsp chili powder
1 tbsp cumin
1 dash paprika
Salt to taste
Black pepper to taste
2 cups sliced carrots
2 cups sliced celery
Heat olive oil and butter in large pot.  Stir in onion, garlic, and cook until tender.  Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water.  Season with the chili powder, cumin, paprika, salt, and pepper. Bring to boil.  Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
Mix carrots and celery into the chili.  Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.
*you could substitute any color lentil for the black
*experiment with the different flavors of crushed tomatoes – I especially like fire roasted
*add a jalapeno for extra heat

There you go!!! I hope you enjoy!!

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