Monthly Archives: March 2010

Arugula and blueberry salad

My mother-in-law, Sandy, made this fantastic salad for dinner a short time ago.  It was so light, sweet and tasty I devoured two big bowls!  YUM!

I made it tonight for the first time and WOW was it delicious and super easy.

Arugula and blueberry salad

4 cups arugula leaves (cut into bite-sized pieces)

1/2-3/4 c blueberries (as much as you like :))

1/2-3/4 c candied walnuts or pecans*

1/4-1/2 c crumbled blue cheese

2 T Kraft Light Raspberry Vinagrette Dressing (to taste)

Freshly ground black pepper

Put all ingredients in a covered bowl, shake well and serve.

*To candy the nuts:  Preheat oven to 500 degrees F.  Place nuts in a baking dish.  Cover with honey or agave nectar and sprinkle with Ground Chipotle Pepper (we use a LOT, but be careful this stuff is very hot!).  Bake for 7-10 minutes (until golden brown).  Be careful not to burn the nuts!  These hot candied nuts are awesome for snacking as well, so I always make extra! Leave out the blue cheese for a nice and flavorful vegan salad.  ENJOY!

Spicy thai chicken and potato soup

This is a nice change from traditional potato soup and will warm your belly nicely, I promise!

Spicy thai chicken and potato soup

Servings 4

1 # chicken thigh cut into bite-size pieces

1 onion, sliced

1 red bell pepper, sliced

1-2 T garlic

1 T oil

1 T red curry paste

1/2 T tumeric

1 T + curry powder (your favorite blend)

1 T fish sauce

1 squeeze ginger

1 T lime juice

2 t sriracha

28 oz chicken broth

14 oz coconut milk

Sweat the onion in oil in the stew pot for 5-10 minutes over med-low.  Add the garlic and bell pepper and cook for another 5-10 minutes (until soft).  Stir in the chili paste and chicken and cook for 5 minutes.  Add all other ingredients, turn heat down to low and cover.  Cook for at least one hour.  Adjust the seasonings to taste.

This would also be good with carrot coins to sweeten the broth a little more.  Eat this as a soup garnished with chopped cilantro and/or green onions or over a nice coconut rice!  Serve with a dark, heavily hopped beer or a Sauvignon Blanc.

Bon Appetit!