Saturday, October 22, 2011

Endive and Pears with Blue Cheese.

Quick little salad with great flavor. Received rave reviews at my table!  This makes a flavorful side dish with pork or chicken.
  • Belgian endive, one head per serving, sliced crosswise into bite-sized pieces
  • fresh pear, chopped (1 pear is enough for 2 servings)
  • lemon juice
  • dried cranberries (1 T per serving)
  • blue cheese (1 T per serving)
Toss chopped pair in a small amount of lemon juice.  Then, gently toss all ingredients together. Serve chilled or at room temperature.

Chili with Ground Beef and Vegetables.

Cooler weather brings out my soup pots.  I love homemade soups of all kinds and find that making a big batch of soup and some fresh bread quickly brings my family to the table!  This recipe is for a simple chili, made with a combination of fresh and canned ingredients. When using canned ingredients, it's important to pay attention to quality; I use the most whole canned ingredients I can find, with the fewest bonus ingredients possible.

  • 1 pound lean ground beef (or ground turkey)
  • 1/2 red onion, chopped
  • 6 stalks celery, sliced crosswise
  • 1 can cannellini beans
  • 1 can light red kidney beans
  • 2 can diced tomatoes
  • dried seasonings: garlic powder, oregano, chili powder, parsley
Brown ground beef (or turkey) in dutch oven or large soup pot.  Add onion and celery and cook until tender.  Stir in beans and tomatoes. Season to taste. Simmer for 20 to 30 minutes. Taste and adjust seasoning as needed.  Enjoy with crusty bread and fresh fruit.

Turkey Sausage, Beans & Vegetables.

This is a quick and easy dish to prepare on a chilly night. Served with fresh bread and some crisp apple slices, this is a filling and healthy meal!

  • 1 package of lean turkey Italian sausage or bratwurst, cut into bite-sized pieces
  • 1/2 red onion, sliced
  • 1 can cannellini beans, drained and rinsed
  • 1 bag prewashed spinach
  • 1 pint cherry tomatoes, rinsed
Cook sausage and sliced onion over medium heat until sausage is cooked through.  Stir in beans and cook for five minutes over medium heat, until beans are heated through.  Add spinach and whole tomatoes. Gently stir in. Add 1/4 to 1/2 cup water and cover. Cook five more minutes, until spinach is wilted and tomatoes begin to split open.