Monday, May 28, 2012

Rainbow Slaw

Like the title suggests, this is a beautiful salad to take to a summer potluck because of its cheery color, quick preparation, and its ability to look crisp and delicious on a buffet during a long outdoor get together. It's been rumored that kids even enjoy it!

Experiment with whatever veggies you have on hand.

Rainbow Slaw
1/2 head red cabbage, sliced thinly
2 carrots, peeled and grated
2 c. kale, sliced thinly
2c. spinach, sliced thinly
1/4 c. thinly sliced or diced red onion
1/2 c. Rosaleen's Dijon Vinaigrette

Combine all ingredients into a large bowl and toss.

Monday, May 21, 2012

Sweet Potato Beef Hash

Got Leftovers?
This dish is contains a cacophony of flavors and colors that tastes much more complex than its simple preparation would imply. Enjoy on a sunny springtime patio for breakfast, brunch or dinner.

Sweet Potato Beef Hash
2 T. olive oil
1/4 c. onion, sliced thinly
1 sweet potato, peeled, quartered lengthwise, and sliced into thin 1/4 moon slices
1 cup of leftover grilled beef, diced
a big handful of baby spinach (about 3 cups)
Old Bay Seasoning to taste
2 organic, free-range eggs

Saute sweet potato slices and onions in olive oil until browned. Set aside.
Saute cubed beef until warmed through. Toss in spinach, potatoes and onions and cook until spinach is wilted to your liking.

Pile into two bowls.
Fry two eggs sunny-side up.
Place one egg atop each colorful hash mound.
Salt, pepper and savor.

Monday, May 14, 2012

Chip's Chili

This is chili, not chile (if you're from the Southwest, you know what I mean). It’s a perfect, easy family meal.

The smoked paprika creates an extra level of complexity. But don't fret if you don't have any in your pantry -- it's still delicious without it.

This doubles well for casual gatherings. In fact, a triple batch fed all the University of Cincinnati design interns in NYC for a group dinner one night.

Chip's Chili
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic
1 - 15 oz. can diced tomatoes
1 - 15 oz. can kidney beans
2 T. chile powder
1/2 t. smoked paprika (optional)
1/2 bottle gluten-free beer or hard cider (optional)

Brown ground beef. Drain and set aside.
Brown onions and garlic.
Add everything to large pot and simmer, covered, for one hour.
Serve with gluten-free cornbread (Bob's Red Mill makes a delicious mix) and sides of onion, tomatoes, olives, cheese and sour cream.

Daiya Cheddar Style Shreds and Tofutti Sour Cream are good dairy-free substitutes.


Monday, May 7, 2012

Creamy Coconut Lime Cilantro Sauce

Oh. My. Goodness.
This is a dreamy sauce that is delicious over salmon. I imagine it would compliment pork or fish tacos as well. Enjoy!

Creamy Coconut Lime Cilantro Sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 tsp coconut oil
2 large shallots, minced
2 cloves garlic, minced
zest of one lime
juice of one limes
1 c. coconut milk
1/4 c. fresh cilantro, chopped

Heat a medium sauté pan over medium heat.
Saute´ garlic and shallots in coconut oil until soft, about 4 minutes.
Add the lime zest, lime juice, and coconut milk, and simmer abut 5 minutes, until slightly thickened.
Add cilantro moments before serving.

Fabulous Serving Suggestion:
Try rubbing a large salmon filet with Old Bay Seasoning, salt and olive oil. Cut into ~6 serving-sized pieces. Grill until fish flakes with fork. To serve, de-skin the salmon and top generously with Creamy Coconut Lime Cilantro Sauce.

Serve with rice, veggies, and enjoy with friends on a garden patio.