I wanted to make something fresh and yummy for our dinner. I had some organic chicken best slices in the frig I needed to use. In my produce drawer I found some cabbage and a green bell pepper. Hmmm... 

   

     I gathered the chicken, bell pepper, cabbage and 3 cloves of garlic. If I was making this for someone else I would have grabbed onion as well but my husband prefers onion-less food. I chopped the garlic and put it in a medium sized skillet with a big drizzle of olive oil, over medium heat. While that started cooking I sliced the bell pepper and cabbage.... just good sized slices. I added the chicken into the skillet and cooked until almost done, about 5 minutes. I wanted this to have some color other than green so I added a tablespoon of paprika, along with himilayan salt (1 tsp or so), some black pepper,  and the juice of half of a small lemon. After I stirred that around a bit to mix I tossed in the veggies, stirred to mix and put the top on the skillet. I turned the heat down and cooked just until the cabbage was wilted. 

My Super Secret, Super Yummy Salsa

Tomatoes... the fresher the better! and always organic

Onion

Garlic (3-5 bulbs)

Jalapeño or Serrano pepper (1-2)

Canned diced green chili's (the only part of this that I do not use fresh... and only because I love the flavor)

Chili Powder

Cumin

Cilantro

Lime

Himilayan salt

Black Pepper

When I make this I do a bit of this and a bit of that but in general:

-Chop 5 -7 medium tomatoes

-Chop 1/2 sweet onion

-Mince 3-5 bulbs of garlic (depending on size and how much you like garlic.)

-Chop 1-2 Peppers of choice... I add in the seeds. If you don't like too much heat, use 1 pepper and do not add seeds. 

-add in canned green chili's

-add in spices. I use about 3 of tablespoons of chili powder and 1 tsp of cumin, 2 tsp salt and 1/2-1 tsp black pepper

-1 bunch of cilantro leaves. 

-juice of 1-2 limes to taste

Toss it all into a food processor or blender and blend to desired consistency. Taste and adjust spices. The flavors will blend and become stronger after some time in the refrigerator. Use within 1 week but if you make this for a party, there will be no leftovers! 

My Famous Mexican Hamburger Soup (You can make it vegetarian too!)

My son loves this soup! I have been refining the recipe for awhile. The couple of canned ingredients I use can be subbed with fresh.... For a quick cook meal, I follow the recipe as written.

Famous Mexican Hamburger Soup

! tbl oil (I use grapeseed)

3 cloves garlic, minced

1/4 white onion, diced (or more to taste... my family is not a fan of onions!)

1 pound lean ground beef (1 can black beans, rinsed if going vegetarian)

1 can diced green chiles

1 can Rotel tomatoes and green chilis

Carrots, 1/2 cup shredded and one large carrot chopped

Celery, 1 stalk sliced 

Corn, 1 can drained or 1 cup fresh cooked 

Chili powder, 2 tablespoons or to taste 

Cumin, 1 tsp

Red pepper flakes (optional but they really kick up the heat!)

Chopped cilantro to taste... I used about 3 tbls (You can sub dry... I dry my own)

Beef or vegetarian broth concentrate

Water, approximately  cups

Toppings (optional)

grated cheddar

sour cream or other similar topping

Fresh chopped cilantro

Add the oil to stock pot and saute onion, garlic and shredded carrots until soft. If using ground beef add now and cook until well done. If there is excess grease, drain. 

Add the rest of the ingredients (add beans now... even if you are using the beef, you can add in beans) and reserving 1 cup or more of water to add in later to taste. Cook until vegetables are soft.

Top with toppings of choice and enjoy!

 

Beet Greens... good for you AND Yummy!

Do you buy beets but toss the greens? No more! I love greens and grew up eating them with vinegar on them. This recipe takes it just a bit further. Yummy!

Ingredients:

1 pound of beet greens

1/4 cup chopped onion

1 tbl olive oil

1 large clove garlic, minced

1/2 cup water

red pepper flakes (to taste.... about 1/4 to 1/2 tsp)

1/4 cup cider vinegar

How to make it Yummy!

Wash greens well and drain.

Trim stems  (You can use them if you want and they are not too woody) and cut leaves into smaller pieces.

Heat olive oil over med-low heat. Add in onion and cook until soft. Add garlic and cook for a few minutes. Add in water red pepper flakes. Bring to a boil. 

Reduce heat and add in beet greens. Cook until soft (about 15 minutes). 

Stir in apple cider vinegar and heat through. 

Enjoy! 

Variations:

Chop some red bell pepper and cook with onion. 

Use Kale or spinach. Cooking times will increase with heavier greens like Kale or mustard greens.

To do this recipe like mom used to make: cook a slice or two of bacon in place of the olive oil. Remove bacon and reserve for later. Drain bacon grease leaving 1 tbl in pan. Cook onion and garlic in the bacon grease. Cook the rest was above directions but top with bacon pieces. 

Quinoa, tomatoes and greens

Quinoa is a powerhouse grain that is a perfect protein! Good warm or cold it makes great main dishes, breakfast cereal and more.


Quinoa with sautéed grape tomatoes, arugula and spinach


Ingredients:
1 cup dry quinoa
1 package grape tomatoes
Fresh Spinach, rinsed.
Fresh Arugula, rinsed
2 cloves garlic
1/4 cup fresh lemon juice
Himilayan Salt to taste
Fresh ground pepper to taste
Parmesian cheese, grated. 
Rinse Quinoa and cook according to pkg directions.

Mince 2 cloves garlic and sauté in small amount of olive oil. Add 1/4 cup fresh lemon juice.
Slice grape tomatoes in half. Add to garlic and lemon juice and cook until soft, but retain shape.
Chop arugula and spinach. 
Add to tomatoes in skillet and stir just until wilted.

Portion 1/2c quinoa on plate.
Top with Tomato and greens mixture
Top with shredded parmesian cheese 

Voila!