Chia Pudding

Ingredient	1 serving	4 servings	8 servings (1 qt.)
Unsweetened almond milk	1/2 cup	2 cups	4 cups
Chia seeds	2Tbsp.	1/2 cup	1 cup
Maple syrup, honey, or agave syrup	2 tsp.	2 1/2 Tbsp.	5 Tbsp.
Vanilla, lemon  or almond extract	1/4 tsp.	1 tsp.	2 tsp.
Cinnamon	1/4 tsp.	1 tsp.	2 tsp.
Salt	Small pinch	Generous pinch	1/2 tsp.
Cocoa powder (optional)	1 Tbsp.	1/4 cup.	1/2 cup

Topping suggestions:

Fresh berries
Chopped nuts or granola
Coconut flakes
Maple syrup

Greek yogurt

Sliced banana

Grated chocolate

In a bowl, combine all ingredients and stir well.  Cover and refrigerate.  Stir every half hour, taking care to incorporate any chia that has clumped at the bottom of the bowl. Continue to stir every half hour until chia seeds no longer sink to the bottom, and the pudding is the same texture all the way through.  Continue chilling for 8 hours or overnight for the pudding to set.  Serve with toppings of choice. Once the pudding has set, it can be stored in the refrigerator in a covered container up to five days.  If it thickens too much, add small amounts of almond milk until it is of the desired consistency.

Black Bean Burgers

1 can black beans, rinsed and drained
1/2 cup walnuts
2 medium portobello mushrooms,  chopped
1/2 onion, chopped
1/2 green pepper, chopped

1/2 cup chickpea flour 

Add whatever spices you love—sea salt, pepper, smoked paprika, granulated garlic, chili powder, etc.

Add all to bowl of food processor and chop to consistency of hamburger.  Shape into patties and fry in avocado oil.  Add barbecue sauce on top, if you wish.  

Black Bean and Sweet Potato Enchiladas

1 1/2 pounds (2 medium to large) sweet potatoes
1 medium red or sweet onion (about 1 cup finely diced)
15-ounce can black beans (or 1 ½ cups cooked black beans)
8 ounces canned diced green chilies (about 1 cup)
1/2 Tbsp. chili powder
1/2 Tbsp. cumin
1/2 tsp. garlic powder
1/2 tsp. kosher salt
Fresh ground black pepper
2 cups salsa verde
8 ounces (2 cups) Colby jack cheese, shredded
10 8-inch flour tortillas
For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco

Preheat the oven to 350°F.  Boil or roast the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes.  Drain.  In the alternative, to roast, prepare as directed and roast on parchment lined sheet pan at 425 degrees until tender.

Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.

Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet, spread 1 cup of the salsa verde. Fill each tortilla with a 1/2 cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.  Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.

Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired. 

Sweet potato and Black Bean Quesadillas

Mashed sweet potatoes 

Chile powder

Garlic powder

Chipotle powder or chiles in adobo

Smoked paprika (Not necessary if using adobo)

Cinnamon

8” Flour tortillas

Canned or frozen whole kernel corn. (Optional)

Canned or cooked black beans, drained and rinsed

Grated cheese—cheddar or Mexican blend

Bake, roast or boil sweet potatoes.  Mash with seasonings to taste.  Put about 2 Tbsp. grated cheese on half of tortilla. Add  a little more than half a cup of potato mixture on top of cheese.  Spread to about half an inch from the edge.  Add 1 Tbsp. of corn and 2 Tbsp. beans. And press into potatoes.  Add about 2 Tbsp. cheese and fold other half of tortilla over to form half moon.  Press down edges to secure filling.  

Add a small amount of oil or some cooking spray to frying pan and toast quesadilla on medium low on each side making sure filling is heated and cheese is melted.  Serve with salsa, sour cream, and avocado or guacamole as desired.  Sprinkle with chopped cilantro.  

These freeze really well in individual vacuum packs.  When desired, remove from freezer.  Do not thaw or microwave.  Heat in frying pan same as above, starting slowly to allow quesadilla time to thaw and heat.  Adding a lid to the pan near the end for a few minutes will help make sure the interior is hot.   

I often have a bountiful harvest of sweet potatoes.  This is a great way to store them. I also freeze the mashed sweet potatoes in four-cup vacuum packs to use in casseroles, pies, and quick breads.  

Chicken and Black Bean Enchiladas

2 Tbsp. olive oil
1/2 cup diced onion
2  to 3 cups cooked chicken, shredded (or meat from 1 rotisserie chicken)
1 (4 oz.) can diced green chiles
Salt and freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained
8-9 (8 inch) tortillas (whole wheat or white)
2 cups Mexican-blend shredded cheese
1 batch red enchilada sauce

Toppings: fresh cilantro, chopped red onions, diced avocado, chopped tomato, and/or sour cream, 

Preheat oven to 350°F. Prepare enchilada sauce (see recipe below). Heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add shredded chicken, green chiles, and beans; season with salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until mixture is heated and thoroughly combined. Remove pan from heat and set aside.

To assemble the enchiladas, lay out a tortilla, and spread 1-2 tablespoons of sauce over it. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with a little cheese. Roll up tortilla and place in a greased 9 x 13 inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top, followed by extra cheese.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Serve garnished with lots of toppings along with a side salad. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Enchilada Sauce

2 Tbsp.  olive oil
2 Tbsp.  all-purpose flour
3 to 4 Tbsp. chili powder

1/2 tsp.  garlic powder

1/2 tsp.  salt

1/4 tsp. ground cumin

1/2 tsp.  dried oregano

2 cups lower sodium chicken broth

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Taco Soup - WW

• 16 ounces Extra-Lean 99% Ground Turkey (or beef)
• 1 medium yellow onion diced
• 1 ounce pkg dry taco seasoning
• 1 ounce pkg dry ranch seasoning
• 15 ounce can black beans, rinsed and drained 
• 15 ounce can kidney or red beans, rinsed and drained
• 15 ounce can corn drained  - low salt
• 15 ounce can petite diced tomatoes - low salt
• 10 ounce can Rotel tomatoes and green chilies
• 14.5 ounce can chicken broth 

• In a large stockpot, brown together the ground turkey, and diced onion. Drain off any excess fat. Stir in seasoning mixes, and add in the remaining ingredients. Stir together well, cover with lid, and simmer for 20 minutes, stirring occasionally.
• Serve right away. Refrigerate any leftovers in airtight containers. Can also be frozen into individual servings.

Calories: 305kcal | Carbohydrates: 43g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 886mg | Potassium: 901mg | Fiber: 11g | Sugar: 7g | Vitamin A: 13.4% | Vitamin C: 19.1% | Calcium: 8.1% | Iron: 27.1%.  1 W.W. Point per serving.  

Thanks to Rosalie for suggesting this easy, healthy and great-tasting soup.  If you feel like splurging, sprinkle with Fritos on top, or put them in the bottom of the bowl before adding soup like Meli does.   

Gravlax (Cured Salmon)

3 to 3 1/2 lbs. fresh whole salmon or salmon fillets

1 large bunch fresh dill

1/4 cup coarse (kosher) salt, or if unavailable, regular un-iodized salt

1/4 cup regular or brown sugar

2 Tbsp. white or black peppercorns, crushed

1/2 cup vodka or aquavit (optional)

 

Scale fish and split in half.  Remove backbone and other small bones.  Place half of fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserole.  Wash dill, shake dry and place on the fish or cut coarsely and sprinkle on fish.  Combine salt, sugar, and crushed peppercorns.  Sprinkle evenly over the dill.  If using vodka or aquavit, pour half over fish.  Top with the other half of the fish, skin side up.  Pour other half of vodka over fish.  Cover with foil and top with a heavy platter slightly larger than the salmon.  Pile the platter with 3 or 4 cans of food to press salmon.  Refrigerate 48 hours or up to 3 days.  Turn fish over every 12 hours, basting with liquid marinade that accumulates, separating the halves to baste the salmon inside.  When ready to serve, remove fish from the marinade, scrape away the dill and seasonings and pat dry with paper towels.  Place the separated halves skin side down on a carving board and slice the salmon to the skin very thinly on the diagonal. Arrange slices on platter and, if desired, sprinkle  with capers.  Serve with mustard sauce or sour cream dill sauce, toast points (try pumpernickel), lemon wedges, and a cucumber salad.  (No you don't cook the salmon.  The marinade cures it and cooking is not necessary.)

 

Mustard Sauce:

 

4 Tbsp. dark, highly seasoned prepared mustard

1 tsp. powdered mustard

3 Tbsp. sugar

3 Tbsp. white vinegar

1/3 cup vegetable oil

3 Tbsp. fresh chopped dill

 

In a small deep bowl, mix the two mustards, sugar, and vinegar to a paste.  With a wire whisk, slowly beat in the oil until it forms a thick mayonnaise-like emulsion.  Stir in the dill.  May be refrigerated in a covered jar for several days.  Shake or whisk again before serving.

Sour Cream Horseradish Sauce:

4 Tbsp. prepared horseradish

2 cups sour cream
1 tsp. salt
1/8 tsp. white pepper
2 Tbsp. grated onion
1 Tbsp. white vinegar
3 Tbsp. finely chopped dill

Squeeze horseradish dry in kitchen towel or cheese cloth.  Combine with remaining ingredients.  (Or substitute finely chopped, squeezed cucumber for the horseradish.)

I first tried salmon prepared like this at the LaFont Plaza Hotel in Washington when I was there for a legal seminar.  It was delicious, but I never presumed to try fixing it myself.  Then one Christmas we went to our friend Jon Berglund's house for his annual open house and he served a whole salmon he had marinated.  He assured us it was easy.  Donald fixed it a number of times when he found fresh salmon at the store.  It is rich and delicious.

 

Poached Salmon

Salmon fillets

2 quarts water

1 rib celery

1/2 onion, chopped

1 carrot, sliced

2 sprigs parsley

1 bay leaf

Salt & pepper

1 cup dry white wine (optional)

Place all ingredients except fish in pot.  Boil until reduced to 1 quart.  Pour through strainer to remove solids.  Place broth in fish poacher or stainless steel skillet large enough to hold fish.  Heat to simmering.  Lay fish in broth and simmer just below bubbling for 10 to 15 minutes until fish is just barely done and flakes at its thickest point. If broth doesn't cover fish, scoop it over the fish frequently as it simmers.

 

Poached Salmon is delicious served warm or cold, with a dipping sauce, as well as being great to use in salads, casseroles, and sandwiches. 

Boiled Shrimp

5 lbs. fresh shrimp

2 packages shrimp boil in boilable bags

Rock salt to taste

1/2 head garlic (separate into buds, each bud split in half)

1 large onion, cut in quarters

2 stalks celery, in chunks

2 lemons, sliced

 

Boil all but shrimp for 15 to 30 minutes.  Remove heads from shrimp and add shrimp to broth.  Cook until there is a break in back center joint of the shrimp tail (4 to 5 minutes).  Drain and serve.

 

This is our friend Stanley Powell's recipe for great boiled shrimp.  He cooked them for the Legal Biddies at St. George Island when we could drag him away from the golf course.

Shrimp Creole

1 Tbsp. olive oil
1/4 cup butter (1/2 stick)

1 stalk celery, chopped

1 large onion, chopped

1/2 cup minced green pepper

1 clove garlic, minced

1 tsp. salt, dash pepper

1/8 tsp. rosemary, crumbled

1/8 tsp. paprika

2 (16 oz.) cans tomatoes

1 lb. raw shrimp, shelled and  deveined

Hot cooked rice

Melt butter in skillet.  Add onion, peppers, celery, and garlic.  Sauté until tender.  Add seasonings and tomatoes, breaking tomatoes into small chunks.  Bring to boil.  Reduce heat and simmer about 30 minutes.  When slightly thickened, add shrimp and cook just until shrimp are pink.  Serve over rice.  NOTE: Add chili powder and/or Tabasco to spice up if you wish.

This is so easy and so good. I have cooked it innumerable times.   It is one of my go-to recipes

Stir Fried Shrimp and Almonds

1/2 cup slivered almonds

1/2  lb. raw shrimp, shelled and deveined

2 slices fresh ginger root (about size of quarter)

1 Tbsp. cornstarch

1/2  tsp. salt

1 to 2 celery stalks

1 garlic clove

1 tsp. soy sauce

1 tsp. sherry

2 Tbsp. water

2 Tbsp. oil

Dash of pepper

Cooked rice

Toast almonds in 350 degree oven in shallow pan, stirring often until lightly browned.  Cool. 

 

To butterfly shrimp, cut the shrimp almost through lengthwise, leaving tails intact, and open up like a butterfly.  Hit them sharply a couple of times with the flat of a large knife to encourage them to lay flat. 

 

Mince ginger root; add to shrimp with cornstarch and salt.  Toss to coat.  Mince celery; crush garlic.  Combine soy sauce, sherry, and water.  Heat oil.  Brown garlic lightly to season oil and discard.  Add shrimp, stir fry until pinkish, about 2 minutes.  Add minced celery and pepper; stir fry 2 minutes more.  Quickly stir in soy/sherry mixture and stir fry another minute.  Garnish with almonds and serve at once over hot cooked rice.

We had a big Chinese food feast at St. George Island one weekend.  Joyce Dunaway tasted her first raw oyster that weekend.  It seems like we chopped, and measured, and mixed, and folded all day, but it was a lot of fun with lots of hands to help and lots of laughs.  This was one of the recipes that really made a hit.  It's easy to do and good enough for a meal without all the "trimmings."

 

Roasted Oysters

Oysters in shells (do not shuck)

Use a charcoal grill or build a wood fire and let it burn down to coals.  Put a large grate above the coals.  Lay oysters on the grate and cover with wet burlap bags.  Steam for 5 minutes or so until the shells just barely pop open.  Eat at once.

Roasted oysters are wonderful on a cool evening.  Stephen loved oysters raw, but better yet he liked them roasted like this.  You can also cook them in the microwave just until they pop open, but it can get messy. 

Steamed Winter Vegetables

2 lbs. carrots
1 med. rutabaga
1 lb. parsnips
1 small cabbage (optional)
3 To 5 slices bacon (optional)

Peel carrots, parsnips, and rutabagas; cut in 1/2 to 1 inch chunks.  Discard outer leaves of cabbage; wash and cut in wedges.  Put rutabagas and cabbage in steamer and cook 5 minutes.  Add carrots and cook 5 minutes or until almost tender.  Add parsnips and cook until just tender (they cook quite fast).  Put in bowl and sprinkle with melted butter, salt and pepper.  Or brown 3 slices bacon, cool, and crumble.  Mix 1 Tbsp. bacon grease with 3 cup vegetable steaming water.  Toss with steamed vegetables.  Add salt and pepper to taste and sprinkle with crumbled bacon.

Donald and I went to a party on St. George Island at the home of some  Southern friends.  At midnight the music stopped and we ate.  One dish was potatoes, carrots, and rutabagas boiled together with about a pound of bacon.  It tasted wonderful!!  It was so good we developed this recipe which is also great and doesn’t call for a pound of bacon.

Seared Brussels Sprouts

2 to 3 cups fresh Brussels sprouts
2 Tbsp. olive oil
Salt and pepper to taste
2 Tbsp. Garlic Expressions or other seasoned oil and vinegar dressing

Clean and cut Brussels sprouts in half.  Heat oil in frying pan large enough to hold sprouts in one layer, face down.  Cook on medium heat until sprouts are golden brown on the cut side, then stir and continue cooking until sprouts are crisp tender.  Add dressing and cook briefly.  Salt and pepper to taste.  Serve at once.

This is another favorite at holiday meals.  Cousin Lynn Craig introduced us to this recipe.  It's so quick and easy, and tastes so good. 

Tomato Basil Salad

12 ripe plum tomatoes, cored and chopped
1 red onion, diced
1/4 cup red wine vinegar
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. extra virgin olive oil
3 Tbsp. shredded fresh basil
Salt and pepper to taste

Combine all ingredients and mix gently.  Cover and let stand at room temperature 1 hour.  Can be made up to 6 hours ahead and stored in refrigerator.  Serve at room temperature.

This is our cousin Beverly Craig’s recipe.  Try this salad with sliced vine ripened tomatoes and Vidalia onions in the spring.  Just pour the dressing over, no need to marinate.  Sprinkle with basil.  Very, very good!!

Greek Salad

1/2 lb. deli potato salad (or make your own)
6 to 8 cups mixed salad greens, washed and dried
1 small cucumber, peeled, cut in half crosswise, and then in long wedges
1/4 red bell pepper, cut in strips
1/4 yellow bell pepper, cut in strips
   (Or use green, 1/2 pepper in all)
12 cherry tomatoes, halved
1 small jar marinated artichoke hearts, reserve marinade
12 Greek peppers
12 Greek kalamata olives
1 to 2 Tbsp. capers
2 oz. feta cheese, rinsed in water, then cubed or crumbled
6 anchovy fillets (optional)
Mixed herbs (fresh or dried) - oregano, basil, parsley are good
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper

On a large plate or platter, or in a large pasta bowl (or on individual salad plates), place potato salad in center.  Spread the salad greens in a mound over the potato salad.  Arrange the cucumbers, peppers, and tomatoes around the mound, pointing  the peppers and cucumbers up toward top of the mound.  Add the artichokes, olives, capers, and cheese in an attractive arrangement.  To the artichoke marinade add the remaining ingredients except herbs (or just use a little more oil and vinegar if you don't want to use the artichoke liquid).  Shake well to mix and add a  little of the herbs.  Just before serving, pour over salad and sprinkle rest of herbs on top.  Serve at once.

When I moved to Tallahassee, most of the restaurants in town were owned by Greek families from the island of Patmos.  I soon learned to love Greek salad.