Spinach Chicken Salad

INGREDIENTS

5    ounces baby spinach

1    small basket strawberries, sliced

4    ounces crumbled feta cheese

1    tablespoon olive oil

¼   cup Emiles Port

1    tablespoon balsamic vinegar

1    medium chicken breast, cut to ½ inch cubes

METHOD

Place the spinach, sliced strawberries and feta cheese into a large salad bowl and mix.

Bring a medium skillet to medium heat and add the olive oil, port and balsamic vinegar. Add the chicken cubes and simmer for 6 to 8 minutes, turning often, until well cooked. Add the chicken to the salad and mix well. If any juices are left in the skillet, pour this over the salad and serve. This should serve at least 2 as a dinner.

An original recipe

NOTE: The next day I added an avocado to the remaining salad as a treat.

Brussels Sprouts Broiled

INGREDIENTS

1    pound very large, solid Brussels sprouts

2    tablespoons olive oil

2    tablespoons balsamic vinegar

1    tablespoon ground spice of your choice*

1    tablespoon garlic powder

METHOD

Remove the outer dark green leaves from the sprouts by cutting off part of the stem. Slice each sprout into 3 parts longwise including part of the stem in each. Discard any loose parts and place into a steamer. Steam the sprouts for 10 to 12 minutes or until they all are tender-soft.

Remove the sprouts to a colander and run cold water over them to chill them to handeling temperature. Place them in a large bowl and pour over the olive oil and balsamic vinegar. Add your spice and mix the sprouts until they are all covered with the liquid and spice.

Preheat the broiler and place a rack as close as possible. Cover a sided baking sheet with foil and place the sprouts onto the foil, green side down. Using a spoon, add any sauce from the bowl to the sprouts and sprinkle with the garlic powder. Place under the broiler and broil until they are golden brown – do not allow them to blacken. Remove from the broiler and serve.

*NOTE: Sage, Oregano, Thyme, Rosemary or other strong spices all will work if ground to a powder.

A recipe based upon sprouts I used to get at Pasta Pomodoro – now gone. Not as good, but close.

Turkey Chocolate Chili

INGREDIENTS

4    tablespoons olive oil, divided

1    medium white onion, chopped

1    each green, red bell peppers, seeded, diced ½ inch

4    cloves garlic, chopped

2    jalapeno peppers, seeded, chopped*(1)

3    tablespoons chili powder

1    tablespoon cumin powder

1    tablespoon dried oregano

1    teaspoon cinnamon

1    ounce coarsely grated semi-sweet chocolate

1    small can (7 ounces) tomato sauce

1    cup chicken or vegetable broth

1    pound ground turkey

1    can (15 ounces) diced tomatoes, undrained

2-3    cans (15 ounces) kidney beans, rinsed, drained*(2)

METHOD

Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. When heated, add the chopped onion and cook for 3 to 4 minutes until translucent. Add the peppers and cook for 3 to 4 minutes until just tender. Add the garlic and cook for 1 minute.

Add the jalapenos, chili powder, cumin, oregano, cinnamon, chocolate, tomato sauce and broth. Bring to a boil, lower the heat to a simmer and continue to cook for 6 to 8 minutes until the chocolate is completely melted and absorbed and the vegetables are all very tender.

Remove the contents to a food processor or blender and, working carefully and in batches if necessary, process to a puree. Pour into a very large sauce pan or Dutch oven and add the diced tomatoes and kidney beans. Stir to combine and set aside.

Clean the skillet and return to medium-high heat. Add the remaining olive oil and, when heated, add the ground turkey. Stir, breaking up the turkey to little bits*, and cook until browned, about 5 to 6 minutes. Add to the sauce pan and put the sauce pan on the medium-high heat. Stir to combine, lower the heat to a slow simmer and cook for 6 to 8 minutes to combine the flavors. Serve in individual bowls garnished with grated pepper jack cheese.

*NOTES:  

(1) Most of the heat in jalapeno peppers comes from the seeds and interior white membranes. Remove as much of this as desired to affect the eventual heat of the chili.

(2) You can use either red or white (Cannellini) beans or a combination thereof.

(3) A potato masher worked really well to break up the turkey while it browned.

Based on a recipe in Epicurious magazine

BBQ Beans with Peppers

This is not the typical red BBQ sauce but more like a Carolina sauce, based on vinegar instead of tomato sauce.

INGREDIENTS

2    tablespoons olive oil

4    ounces cooked ham cut into ½ inch cubes

1    large white onion, chopped

3    cloves garlic, sliced or minced

1    each green, yellow, red bell pepper, seeded, diced ½ inch

2    cans (15 ounces)  garbanzo or cannellini beans, rinsed, drained

2    tablespoons yellow mustard

3    tablespoons cider vinegar

3    tablespoons pure maple syrup

1    tablespoon Worcestershire sauce

METHOD

Heat a large skillet over medium heat and add the olive oil. When warm, add the ham cubes and saute until slightly browned. Remove to a Dutch oven and set aside. Add the onions to the skillet and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the diced peppers and cook until tender-crisp, about 4 to 5 minutes. Transfer all to the Dutch oven.

In a small bowl, whisk together the mustard, vinegar, maple syrup and Worcestershire sauce. Add the drained beans and blended sauce to the Dutch oven, mixing well. Cover and refrigerate overnight. Before serving, add 2 tablespoons of water to the bean mixture and reheat for 8 to 10 minutes over medium heat or until it reaches serving temperature.

Adapted from a recipe in Better Homes and Gardens  magazine

Pork and Maple Apples

INGREDIENTS

1    tablespoon olive oil

4    pork loin chops at least ½ inch thick

1    cup apple juice, divided

2    medium cooking apples, cored, thinly sliced

1    small red onion, quartered, sliced thinly

4    cloves garlic, minced or sliced

2    tablespoons pure maple syrup

2    teaspoons dried thyme leaves

METHOD

In a large skillet, warm the olive oil over medium-high heat and add the pork chops. Brown the chops for 4 to 15 minutes, turning once. Add ½ cup of apple juice and reduce the heat to a simmer. . Cook the pork chops for 5 to 6 minutes or until an instant read thermometer reads 145  F degrees. Remove the pork from the skillet and cover to keep warm.

To the skillet, add the onions and garlic and cook for 4 to 5 minutes, stirring occasionally. Add the apples, maple syrup and thyme, stirring to combine. Add the ½ cup of apple juice and cook over medium heat until the apples are tender-crisp, about 6 to 7 minutes, or until most of the liquid has evaporated.

Remove the apples from the skillet with a slotted spoon to a serving bowl and place the pork chops back into the skillet. Rewarm the chops for 1 to 2 minutes and turn them once to coat with the remaining sauce. Serve with the apples.

Adapted from a recipe in Better Homes and Gardens  magazine