Island Baked Beans...

Well, I loved the bean recipe below, but I think this one is even a bit better, though they are both very yummy. This one is a little easier, as it is adapted for canned beans, but you could certainly cook up your own. Dave really liked this recipe. I served it over a basmati rice medley that I had bought from Trader Joe's.

*1 15 ounce can pinto beans, drained and rinsed (rinsing removes all that sodium)
*1 15 ounce can kidney beans, drained and rinsed
*1 15 ounce can black beans, drained and rinsed
*1 red onion, chopped and sauteed in olive oil
*1 8 ounce can crushed pineapple in natural juice
*1/2 cup orange juice
*1/4 cup molassas
*1/4 cup maple syrup
*1 tbsp curry powder
*1 tsp pumpkin pie spice or Chinese 5-spice
*1 tbsp dry mustard

Combine all ingredients in casserole dish and bake for 1 to 1 1/2 hours at 325. This is great served on basmati rice. Leftovers are almost better than the first day, so don't worry about extras!

This recipe came from the daily bean. I did not have a red onion, so I used a white one and didn't bother to saute it. I also had bought a 20 ounce can of pineapple and used the whole can. I didn't have black beans, so I doubled the kidney beans. Still came out absolutely yummy!

The best ever homemade baked beans!

Recipe soon to come...

Lemon Curd and Strawberry Trifle with Triple Sec...

This trifle is super yummy and super easy because there is no baking involved.

*1 - 1 1/2 packages ladies's fingers depending on bowl size
*1 jar lemon curd
*2 large containers of organic whipping cream
* Triple Sec
*1 large container organic strawberries, sliced

Basically, this is just an assembly project. Start by whipping your whip cream. I added just a dash of sugar to it and about 4 tablespoons of Triple Sec. You want just enough to add a zip to the whip cream, but not enough to overpower it. Next, cut your ladies' fingers in half with a sharp knife. Scoop out about half of the lemon curd and set aside. Fill the remaining space in the lemon curd jar with Triple Sec and shake or stir until blended. It should be a slightly thickened pourable liquid. Put a layer of ladies' fingers on the bottom, pour some of the lemon curd/Triple Sec liquid on the ladies' fingers, just enough to lightly coat, you don't want to soak them. Next add a think layer of whip cream, then cover with a layer of strawberries. If you have a clear glass triple bowl, you may want to line the edge of it with ladies' fingers, just to make it look pretty. I did that with the sugar coated side of the ladies' fingers. Once that is done, keep layering the ladies' fingers, whip cream and strawberries, ending with a layer of whip cream on top. You can garnish with a cut strawberry if you like. This is great after a heavy meal - it's very light and refreshing and not too sweet. If you prefer to make it without alcohol, simply leave out the triple sec and just spread lemon curd on each ladies' finger with a butter knife. I made it both ways and it came out great either way!

Salmon Burgers

I've had this post as a draft for a week now, thinking I'd post pictures with it. But I haven't had the time yet. So I will post it now and hopefully add pictures soon. :)

This year for Mom's birthday, I got to host her party in our new house! I also got to make the birthday meal (minus the cake--La's territory). I chose salmon burgers, Oaxaca corn, and a fresh salad with cilantro dressing. It was a refreshing and tasty meal for a warm spring day. I'm posting the salmon and corn recipes. By the way, we thought the salad dressing was quite good--I found it at Trader Joes and it is called simply 'Cilantro Salad Dressing.'

For the salmon burgers, I combined a few recipes and came up with this:

Salmon Burgers w/ Lemon Aioli
makes: about 10 good-sized patties

2 lbs of salmon fillets
1/2 of a large white onion
2 celery stalks
5 garlic cloves
1/2 cup grated parmesan cheese
2 cups bread crumbs (possibly more, if needed)
2 lemons, zest and juice
4 eggs
1 tbsp mustard
1 tsp chili powder
salt
pepper

Cook the salmon until just done or slightly underdone--I did 10 minutes at 400. Let the salmon cool until you can comfortably touch it. While salmon is baking and cooling, mince the garlic, onion, and celery. Put in a large mixing bowl. Add all the remaining ingredients. Flake the salmon and add. Mix it all together really well. Start forming your patties. If your patties do not form easily, add more bread crumbs and remix everything.

Heat a large frying pan to medium high heat. Spray with cooking spray. Cook patties about 3 minutes per side, or until browned. Serve warm on hamburger buns with the lemon aioli.

Lemon Aioli

2/3 cup mayonnaise
1 garlic clove, minced
1 tsp mustard
1 lemon, zest and juice
1 tbsp sugar
dash salt
1/3 cup olive oil

Add everything but the olive oil to a blender or food processor. Blend well. Slowly add the olive oil while the mixer is running. Serve as a topping for the salmon burgers.

Oaxaca Corn--okay, this recipe sounds really weird but you have GOT to give it a try! I first tried it because it sounded so odd I had to try it. Braden and I were both surprised at how yummy this recipe was. I found the recipe in my Southern Living magazine, but as usual I have changed it a little. But I still want to give them credit for it, because it's mostly the same.

6-8 fresh ears of corn
2 tbsp mayonnaise
2 tbsp sour cream
3 tbsp grated parmesan cheese
1 tbsp chili powder (or up to 2 if you desire--start with one, though)
2 limes

Cook your corn. Roasting your corn over a grill is going to be the tastiest way. You can find lots of ways to do this (or roasting in your oven) on the internet.

While your corn is cooking, mix the mayo, sour cream, cheese, and chili powder together. Cut your limes up in wedges.

Serve your corn hot. Spread the mayo mixture over your corn, then squeeze a lime wedge over the corn. Eat your corn!

Teriyaki Turkey and Vegetable Medley in Lettuce Cups...

This recipe is so quick and easy and is a fabulous way to get all your vegies for the day. I love how bright and colorful these vegetables make this meal look. For those of your who work and need a meal to make that takes under 20 minutes, this is the one for you!

*1 pound ground turkey or chicken

*3/4 - 1 cup Island Teriyaki Sauce (they sell it in Trader Joes)

*1 tbsp rice vinegar

*couple of shakes of red pepper flakes

*1 tbsp minced fresh ginger (1 tsp powdered if you don't have fresh)

*2 red bell peppers

*1 bunch spring onions

*1 small head of red cabbage

*1 tbsp peanut oil

*1 head of iceburg lettuce

Start by sauteeing your ground turkey in 1/2 cup of the teriyaki sauce with the rice vinegar and ginger. Cook completely. While the turkey is cooking, chop your cabbage, onion, and peppers. Once the turkey is cooked, add your vegies, with the remaining teriyaki sauce. Saute the vegies for 5-7 minutes (cooking them longer will deplete them of their nutrients). Before serving sprinkle on the peanut oil. Serve in large leaf of iceburg lettuce. Enjoy!

Navy Bean and Sausage Stew with Sauteed Vegetables

For those of you brave enough to try cooking with dried beans, here is a very tasty stew, perfect for these cool spring evenings!

*2 cups dried navy beans
*5-6 cups chicken stock
*1 white onion

*1 3/4 cups lowfat milk

*1/2 cup flour
*2 bay leaves
*1 tsp dried thyme
*2 leeks
*8 ounces button mushrooms
*2 stalks of celery
*1 cup frozen peas
*1 cup white wine
*3 tbsp butter
*4 carrots
*6 small potatoes, cooked
*3 organic turkey pre-cooked sausages
*salt and pepper to taste

In a large pot, pour dried beans. Be sure to pick them over, looking for any cracked beans or small stones. Cover the beans in 2 inches of water. Bring to a rolling boil. Cover and remove from heat. Allow beans to sit for 1 hour, then drain. While the beans are sitting, use this time to prepare all your vegies. Chop the leeks, mushrooms, celery and set aside. Chop potatoes and sausages and set aside. Lastly, chop your carrots and set aside. Keep each grouping separate. Once you are finished chopping, sautee the leeks, mushrooms, and celery in the butter and wine, allowing them to simmer at least 20 minutes to soak up as much wine as possible. Drain remaining wine and set aside when finished sauteeing. Once the beans have set for 1 hour and are drained, add 4 cups of chicken broth and return to a boil. Chop your onion and add to the boiling beans. Once the beans are boiling, cover and reduce to simmer for 30-40 minutes, or until beans are soft, then add the milk and flour and stir until flour is disolved. If you are in a hurry and need to eat quickly, add all remaining vegetables and sausage and simmer on low for 30 minutes. If you have the time, add the leeks, mushrooms, peas, and carrots and simmer for 45 minutes. Then add the potatoes and sausage and simmer another 30 minutes. Salt and pepper to taste. Be sure to remove the two bay leaves before serving. Enjoy!

Easy Corn Chowder...

*1/4 cup finely diced celery

* 1 yellow onion finely diced

*2 cups chicken broth

*3/4 pound new red potatoes, peeled and cut in small pieces

*2 tsp fresh thyme leaves

*1 bay leaf

*1/2 tsp salt

*1/2 tsp pepper

*2 cups lowfat milk, heated

*4 cups corn

*3-4 slices of lowfat turkey bacon (with no nitrates!!), if desired

In large pan, saute the onions and celery in a small amount of the chicken broth for 5 minutes. Raise the heat to high and add the chicken broth and bring to a boil. Add the potatoes, thyme, bay leaf, salt and pepper and return to a boil. Once boiling, reduce heat to low and cook until the potatoes are just tender - about 10-15 minutes. Add milk and simmer for 5 minutes. Add the corn and simmer just until corn is tender for 3-4 minutes. If desired, add some cooked and chopped bacon when you add the potatoes. I get a low-fat turkey bacon from Trader Joes with no nitrates that tasted great in this chowder...enjoy!