Tuesday, May 27, 2014

Yummy Salad Dressing

A pleasant, tangy dressing for a simple lettuce salad, spring greens, tomatoes etc.

Zip Creamy Dressing

1 Tablespoon lemon juice
1/4 cup mayonnaise (I use Hain Safflower, which is soy-free)
2 tsp dijon mustard
1/4 tsp dry or 1 tsp fresh finely minced parsley
1/4 tsp garlic powder
1/4 cup grapeseed oil
Ground black pepper to taste

Put all ingredients in a small jar with watertight lid and shake to blend. Refrigerate and use within a week. This is a small recipe so it is easy to use up on just a couple of salads.

Tuesday, May 20, 2014

Turkey Sweet Potato Chili - Turkey Burger 7 Ways

This chili is easy, healthy, inexpensive and filling. Best of all, for those with allergies, it is tomato-free. It keeps well as leftovers. I like to make a big pot of it early in the afternoon and just let it sit on the stove till dinner time. Would probably be good in a slow-cooker too.

Turkey Sweet Potato Chili

Brown in large pan or medium soup pot over medium high heat:
2 slices nitrate-free bacon

Remove bacon when crispy and set aside. Then add to bacon grease in pot:
1 Tbsp coconut oil
1 small onion, chopped
Saute for several minutes, then add:
1 lb. frozen turkey burger, thawed
2 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp black pepper

When meat is cooked, add:
1 cup/can cooked kidney beans
1 cup/can cooked white or pinto beans
the cooked bacon, snipped into small bits
1 large (or 2 small) sweet potato, peeled and cut to 1" cubes
1 cup chicken stock
1 cup coconut milk (or 1/4 c coconut cream concentrate in 1 cup water - don't bother to dissolve separately since it will do that in the pot)
1 tsp thyme
1 tsp dry basil
1/2 tsp. cumin
1/4 tsp cayenne powder, chili powder or dash or tabasco sauce
1/4 tsp cinnamon
1/4 tsp ginger

Turn to very low and cook for 1 hour. Before serving, stir in:
Handful of chopped fresh parsley