What’s better than a healthy meal? A healthy meal that’s easy to make, tasty AND portable. Here’s another installment in our ‘lunch salads to go’ series. Assembled in a mason jar, layered so the dressing stays on the bottom until needed. Substantial enough to hold you over until dinner time, and when you mix the avocado with the citrus dressing first, the salad can be prepared ahead and will keep for 3 days in your fridge without turning brown.
Makes 1 two-cup jar
- 1 tsp minced shallot
- 1/2 avocado, cubed
- 1/3 cup sweet potato, cooked, cooled, peeled and cubed
- 1/4 cup sweet corn (from a ‘no salt added’ can)
- 2-3 radishes, sliced thinly
- 4 slices red, hot chili pepper (optional), diced
- 3-4 tbsp Citrus dressing
- Toss shallots and avocado with the citrus dressing, then layer into the glass jar, followed by sweet potato, the corn, the hot pepper (if using) and finish with the sliced radish.
- Store in the fridge until ready to use, then shake the jar until the dressing mixes throughout, use a fork, eat right out of the jar, or invert onto a plate.
Copyright © 2012 Simple Healthy Homemade. All rights reserved
Nothing like a spicy south western soup to warm you up on a chilly day. Specially if you have no electric and you don’t know when it’s coming back. Was hoping to post my pumpkin crêpes-cakes (they are like in between a pancake and a crêpe) but it’s a little easier making soup in the dark (or candle light that is) than making pancakes. Plus it’s kinda okay to have leftovers and eat it a few times without much additional effort. Reheating pancakes without electricity? Not so much.
Since this crazy storm that called itself Sandy came through, the lucky ones have just been out of power, some fared much worse… Since I am usually lucky, I just lost power but am able to keep the freezer stuff alive thanks to my small but potent generator. Kinda silly, but I also have the laptop hooked up right now so I can type this, and to take some of the classes for a certification I am working on, can’t tell you more right now. Soon, I promise. So where was I? Oh, I am saving the pancakes for tomorrow, and I am making some soup!
When everything shuts off, and it’s starting to get cold outside after this storm, having hot soup in your belly makes you happy. No, frankly it’s just because I like soup, a lot, in fact I might be a soup addict, if there is such a thing. But a warm belly should never be underrated, just sayin’. So being trapped inside, I made another soup 🙂 The recipe makes a lot, like for 6 to 8 people, but in this case for one. But it’s so super delicious, I wouldn’t mind eating it for breakfast, lunch and dinner for a few days!
- about half a grilled or roasted chicken *
- 4-6 cups of water
- 2 big cloves of garlic, minced
- 2-4 chilies and 1 tbsp sauce from 1 can of ‘chilies in adobo sauce’
- 2 whole ears of corn (or use about 1 1/2 to 2 cups frozen, canned or fresh kernels)
- 1 small bag of dark red kidney beans**, frozen (or 1 can, drained and rinsed)
- 1 tsp salt
- 2 heaping tbsp pan or masarepa (pre cooked corn meal)
- 1 can (28 oz) San Marzano tomatoes
- lime slices and tortilla chips for serving
*or use 4 cups of good quality chicken stock and some leftover grilled or roasted chicken meat
**I cook my own beans and freeze them in serving size bags for later use. Much cheaper and less sodium than canned and much more flavorful. Also feel free to use black beans to make it more southwestern like I intended, I only had kidney beans left.
- In a large stock pot cover the roasted chicken with water and 1 teaspoon salt, and bring to a boil, then reduce and simmer until the meat starts to fall off the bones. Remove the chicken and set aside to cool.
- Add the ears of corn to the hot stock until defrosted, then remove and slice the kernels of, return to the soup. (If using kernels, just add)
- Add the beans
- In the meantime, heat 1 tablespoon oil in a skillet and cook the garlic until golden, then chop and add the 2 chilies in adobo and the tablespoon of sauce (use more if you’re friends with the devil and like it HOT) and the can of tomatoes and cook until reduced and starting to thicken. Add to the soup pot.
- When the chicken is cool enough to handle remove the meat from the bones, chop and return back to the soup
- Remove about 1 cup of liquid from soup, set aside to cool slightly then stir the ‘pan’ into it until dissolved and no lumps are left (it will thicken) then stir back into the soup and bring to a simmer. Cook until the soup has slightly thickened, about 3-4 minutes.
- Serve garnished with a slice of lime and some tortilla chips on the side.
© 2012 SimpleHealthyHomemade
Cooking under the stars always makes things have a special taste. Whether cooked over the fire or on a camp stove does not seem to matter. I guess you could even get
ok good results at home, IF you really have to 😉 but I strongly believe the view and therefore the mood you’re in while cooking influences the result and how could anything not be fantastic, having a view like that? ‘Cooked with love’ as my Peruvian friend likes to say. Or maybe ‘with peace in your heart’ would be more fitting.
For this easy and quick dinner I am using a variety of beans, to add some visual as well as textural interest, and you can certainly substitute your favorite beans for what was used here. Making this at home I would totally use frozen beans (I cook dried beans and freeze them in portions) but since this was going to be one of our optional meals, I brought some cans along so it wouldn’t spoil if we decided against it. If using cans just make sure you rinse them really well, they usually pack quite a punch of sodium. To get ‘the look’ below, use 3 different types of beans and some corn (the regular size can, US 15.5 oz) just understand that variety comes at a price: This dish feeds half an army (6 people) And since it was just the two of us, we ate it three times, with a side of cheddar corn muffins. The really awesome part about the quantity is we had leftovers (stored on the ice in the cooler) to take home and have for dinner after our trip. Nothing like coming back from an active vacation and dinner is ready 🙂
You may have notices that there is no onion in this recipe, and you could certainly add onion. We wanted to. Sadly for us however, the onion sat safely back at home in a bag with the extra cucumbers from the market, in the crisper drawer of the refrigerator. But as I learned, with the right (rest of the) ingredients, that isn’t a problem at all and we could not even tell it was missing at all. Use a big can of San Marzano tomatoes if available, they are awesome for Chili. Yes, I am aware that they are Italian :), but trust me, makes all the difference. That and my secret ingredient, the steak seasoning.
cooking with wind guard and view of the lake
- 1 can dark red kidney beans (15,5 oz)
- 1 can butter beans (15.5 oz)
- 1 can small red beans (15.5 oz)
- 1 can no salt added corn (15.5 oz)
- 1 can San Marzano tomatoes whole peeled (or stewed, chopped tomatoes) 28 oz (big can)
- 2 lb mixed ground meat (half venison, half beef is fab)
- 4-6 tablespoons medium to hot chili powder (Penzey’s makes an awesome one)
- 1 tsp chipotle powder
- 2 tsp steak seasoning (such as the one from La Cense or Chicago Steak Seasoning)
- salt and pepper to taste
- Heat some oil in a pot over medium, add the ground meat, and proceed to cook and break apart using a spatula until the meat is cooked and not pink anymore.
- Add the spices and the tomatoes, then stir in the rinsed beans and corn (don’t open all the cans before hand, in case you run out of space, you can pass on one of the cans, bug make sure the ones you use are well rinsed)
- Cook until slightly thickened, taste and adjust seasonings if necessary. The longer you stew it the more the flavors will blend (or heat, cook 10 minutes, and wait for the leftovers to do that)
- Serve with some Cheddar Corn Muffins and maybe a glass of full bodied red…
By the way, this is soooo easy to make, even a novice cook can whip it up in no time!
© 2012 SimpleHealthyHomemade