THIN to WIN!

Sargento’s THIN to WIN

Hubby said, “I love Sargento’s but I know you really love Sargento’s more! They motivate you!” Honest, that was what Rick said after I told him I was going to clean the closet because Sargento’s told me to!  Just why does Hubby love Sargento’s and why is that company telling me what to do?  Rick loves  their cheese because of the quality of flavor and that his lil’ old wife is taking part in the Ultra Thin Cheese “Thin to Win” challenges. YES, a contest ~ what else motivates me? Almost daily there are “Thin to Win” challenges. I LoVe LoVe LoVe healthy challenges!!! So far, I’ve said yes to cleaning my refrigerator (oh my goodness ya gotta see it), reestablished my weekly to do list, written a weekly grocery list, and stated what I do for exercise. I’ve probably taken on more of their challenges but I don’t remember at the moment because I just finished a Sargento’s challenge, cleaning my closet, and my brain is dusty!

NOW just by taking on their challenges I move myself into a “winning” thinned out spirit, a reward within itself, butI I’ve actually won prizes too!  I won an awesome leather planner, so perfect for ME! And, I won $300 grocery giftcard. I am going to use it when I take care of Shiloh for 3 weeks, before and after she gives birth to BaBY #2! And in my merry spirit I am going to encourage YOU to enter the Sargento’s “Thin to Win” contest. You will WIN no matter if you receive a prize or not!

I want to show you my THINNED OUT CLOSET ~ but right now I am craving a slice of Sargento’s Ultra Thin Provolone Cheese ~ it is only 40 calories!!! Hang on ~ I’ll be right back!

Ohhhh the flavor is distinctly delicious! Okay, confession, I had two pieces! I didn’t have dessert tonight so I figure 80 calories to end my night is great! Yum!

ONWARD to MY closet! I asked Rick to help me gut the closet and we tossed it all into our bedroom. Rick said, “Where are we going to sleep tonight?!” I started at 3:30 p.m and didn’t look at the clock until 8:00 p.m. ~ oh my goodness! I really needed to dust under the dressers and get rid of all of the clothing I don’t wear! Here is my before shot and a photo of my closet once we dragged everything out of the closet.

 CAN YOU BELIEVE my CLOSET content filled up my bedroom? Oh MY!

THIN, Merry. THIN!

#1 Have Hubby wipe down the shelves and DUST under the dressers and shelves!

I HAVE NOT SEEN MY CLOSET this NAKED since we moved in 15 years ago!!!

#2. Place belts into a cute box that zips. One box holds Rick’s scarves, hats, and gloves. In the 3rd box there are shoe bags. I travel a lot and needs lots of little bags for shoes and StuFF!

#3. How many pairs of shoes could you get rid of? I was a genius! I wore every pair of shoes I owned while cleaning my closet. If a pair hurt my feet the were place in the giveway pile!!!! 10 pairs went bye-bye!!!

#4. I thinned my closet by getting rid of clothing that is stained or has not been worn in over a year!

#5. I also, packed all winter clothing and hauled in the summer clothing.

Here is Southern California we only have two seasons!

#6. I always sort my t-shirts and pants in color categories!

OH MY GOODNESS ~ My closet looks better than it ever has in 15 years!!!! I am thrilled!

#7. Give away Clothes! Above are the bags of clothing and shoes that are going to be given to a women’s shelter!

I JUST FEEL soooooo THIN!!!

Now I gotta brag and show you my FRIG too!

 

 NOW you understand why RICK and I both LoVe LoVe LoVe Sargento’s! I am having sooo much fun and hard work thinning to WIN!

You should go for it too!

Oh I almost forgot ~ because this is my food blog I will show you a panini i made for Rick yesterday. I included 3 slices of Ultra Thin Provolone Cheese ~ YEP ~ Delish!

Until next time, MERRY COOKING

Braised Chicken with Sweet Potatoes and Cherries

Braised Chicken and sweet potatoes with cherries over Kale! Gorgeously delicious!

I love cooking with ingredients that contrast in color and flavor. Lately, I have been combining chicken, sweet potatoes and cherries! Each ingredient has it’s own personality in flavor. Chicken has that meaty depth, while sweet potatoes bring, of course, the sweets. Cherries add a tart burst. The creamy color of chicken, orange of sweet potatoes and burgundy red of cherries are vibrant when laid on a bed of kale. This is such an easy dish but so classy to look at ~ perfect for weeknight dinner or a delightful  weekend dinner for guests! Merry Cooking and happy sweet potato eating.

For additional sweet potato dishes please check out North Carolina Sweet Potato website! 

Braised Chicken with Sweet Potatoes and Cherries

Ingredients:

8 chicken thighs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 cup thinly sliced onions

1 tablespoon garlic

1/2 cup chopped celery

2 cups sweet potatoes, bite size pieces

2 cups chicken broth

¾ cups dried sweetened cherries

1/4 cup lemon juice

1/2 tablespoon finely grated lemon zest

1/4 cup chopped parsley

1 bunch kale, steamed

Directions:

HEAT the oven to 350°. In a large skillet or Dutch Oven, heat the oil until shimmering. Pat dry chicken and season with salt and pepper. FRY seasoned chicken until browned, 12-15 minutes. If needed, fry in batches. Transfer all chicken to a plate.

ADD onions, garlic, celery, and sweet potatoes to skillet and sauté 5-minutes, over medium heat. Add broth and cherries; adjust heat to high and cook 5-minutes. Add lemon juice, lemon zest and parsley to skillet. ADD chicken back to skillet and BAKE uncovered for 20-25 minutes or until chicken is tender.

SERVE chicken hot on a bed of steamed kale. Serves 4.

TO STEAM KALE: Trim kale, discarding the thick ribs and stems. Chop leaves. In a large skillet or stock pot, bring 1/2 cup salted water to a boil. Add kale, cover and steam for 6-10 minutes or until desired tenderness.

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Just a few delicious nutritious!

Saute chicken until toasty brown and remove from skillet.

Remove the chicken and saute the veggies!

Braised chicken and sweet potatoes ~ so flavorful!

Cherries and parsley are added for that flavor PoP!

Just thinking about the cherries popping flavor next to the sweet potatoes, my mouth begins to water!

Braised Chicken with Sweet Potatoes and Cherries over Kale!

It is time to eat!!!

Crispy Sweet Potato and Oat Patties with Pico de Gallo and Fried Eggs

Sweet Potatoes Patties! Made from two varieties of sweet potatoes ~ delicious flavorful fun!

If you have followed my merry cooking adventures you know the porridge patty has treated me extra special over the last year. I first created a porridge patty when Bob’s Red Mill asked for steel cut oat recipes that could be made in less than 30 minutes. My Black Bean Porridge Patty won the Portland, Oregon semi-finals which then launched me to Scotland to compete in the World Porridge Tournament. The head Master Chef of Scotland said my porridge patty was innovative and delicious. I kept his seal of approval in mind, when Aetna Healthy Food Fight recipe contest asked for healthy recipes. I created a Black Bean and Sweet Potato Porridge Patty and made it at the semi-finals in Atlanta. I was so excited when that recipe won and off I went to New York to compete in the finals. I nervously made my porridge patties and once again it won the grand prize, I was declared the healthiest cook in America. WoWsers!   SOOOOO of course, when I read about the “No More Mallows Bloggers Recipe Contest” I had to try a 100% sweet potato patty without beans! Bound together with steel cut oats this sweet potato patty RoCkS! I made the patty for breakfast this morning, and I must admit I ate two patties and one egg. I better confess, I nibbled on another patty throughout the day. I LOVE THE FLAVOR! I actually enjoy the sweet potato patty cold!

To change things up I used two types of sweet potatoes: Jewell (orange flesh) and O’Henry (white flesh). I cubed the Jewell’s to add to the texture and then grated the O’Henry’s to infuse the patties with sweetness.

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Crispy Sweet Potato and Oat Patties with Pico de Gallo and Fried Eggs

Grab some fresh ingredients and steel cut oats ~ deliciousness is about to happen!

INGREDIENTS:

*Patties*

2/3 cup steel cut oats

1 tablespoon chopped garlic

1 3/4 cup water

1 teaspoon kosher salt

2 cups Jewell sweet potatoes, peeled, ¼-inch cubes

1 1/2 teaspoon ground cumin

1/2 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon coarse ground black pepper

1 cup O’Henry white flesh sweet potatoes, peeled, grated

1/3 cup chopped cilantro, divided

2 tablespoons oat flour

3/4 teaspoon baking powder

3 tablespoons ground cornmeal

3 ½ tablespoons safflower oil

4 tablespoons Greek Yogurt

6 fried eggs

*Pico de Gallo*

1 large tomato, chopped cherry tomatoes, chopped

1/3 cup cilantro, chopped

3 spring green onions, white and green parts chopped

1/2 cup red picante salsa, medium or mild

DIRECTIONS:

*To make patties*

In a 4-quart or larger saucepan, bring steel cut oats, garlic, water, and salt to a BOIL. Cover and COOK on medium high, for 5-minutes. Uncover and ADD cubed sweet potatoes, cumin, oregano, red pepper, and black pepper, cover and COOK on medium for 4-minutes.  Uncover, ADD grated sweet potatoes and cilantro, constantly stir and cook 3 minutes. Oats should be al dente at this point and the sweet potato cubes tender.

ADD oat flour and baking powder, stir for 15-seconds. SCOOP 6 heaping 1/3-cup oat mixture mounds and place on wax paper that has been sprinkled with cornmeal. Rub oil on both hands and form balls by rolling in hands. Press each ball gently with the back of a pancake turner.

In a large 10 or 12-inch or smaller non-stick skillet, heat safflower oil on high or medium-high. Fry patties on both sides 3 minutes, or until patties are brown and crispy. Meanwhile, in another hot frying pan, fry 6 eggs on both sides for 1-2 minutes or until desired doneness. Serves 6.

*To make Pico de Gallo* 

Make Pico de Gallo while oats and sweet potatoes are cooking. In a medium bowl, toss together tomatoes, cilantro, green onions, and picante sauce

*To serve*

Spoon Pico de Gallo in the center of a sandwich plate. Place sweet potato patty on top with a fried egg on the side. Dollop patty with Pico de Gallo and Yogurt. Sprinkle with cilantro.

For more sweet potato recipes check out North Carolina Sweet Potato website!   Or check out some of my blog sweet potato recipes from last year or this year ~ as you know I cook with sweet potatoes year round!

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**** Sweet Potato Patty Photo Album ****

Grate 1-cup O'Henry sweet potatoes and cut 2-cups of 1/4-inch cubed Jewells!

Make a spice mix from cumin, crushed red pepper, oregano, and black pepper. Add other spices if you love them ~ I did add ground chipotle pepper. I don't think it really needed it so I did not include it in the spice line-up.

After 5 minutes of cooking the oats and cubed sweet potatoes looked like this!

Add grated O'Henry sweet potatoes after the Jewell's have been cooking with the oats!

ADD oat flour and baking powder. IF your oats dry out too much by this point I would not add the oat flour. It is added to absorb liquid. HOWEVER, the baking powder aerates and is necessary!

Plop cooked oats & sweet potatoes into 6 mounds.

Roll mounds into balls with oiled hands!

Press the balls down to flatten with your hand or a pancake turner.

Fry patties in a little hot oil until crispy brown.

Nutritious and Delicious ~ Sweet Potato and Oat Patties are a scrumptious way to eat your morning porridge!

Asian Chicken, Sweet Potatoes, and Cherries over Tart Lemon Rice

The contrast of sweet potatoes bathed in Asian sauce melted in and balanced the tart lemon rice. So delicious!

Some days, the culinary brainstorming begins early. I mean really early, like 4:00 a.m.! On those days, I spring out of bed so excited to start the day because I know some great merry cooking is going to happen. CooKinG ReVeLaTioNs energize Me!  And so it was when the inspiration of Asian Chicken, Sweet Potatoes, and Cherries over Tart Lemon Rice launched me to the kitchen! I pondered the flavor combination all day, and in the afternoon I whipped up, with ease, a FaNTasticaLLy layered with flavor, sweet potato dish.

The best part, my daughter called asking if a merry-dinner handout for her and friends was available. My girlfriend and I had already enjoyed our portion so the white-sailboat-bowl filled with Asian Chicken and Sweet Potatoes (as pictured) was shipped off. And oh, the praise was so rewarding. Everyone loved the sweet potatoes against the tart lemon rice. Flavorful fun and Healthy too! Enjoy!

I am entering this SweeT PoTaTo revelation in “No More Mallows Bloggers Recipe Contest.”   For more sweet potato recipes check out North Carolina Sweet Potato website!   Or check out some of my blog sweet potato recipes from last year or this year ~ as you know I cook with sweet potatoes year round!

Asian Chicken, Sweet Potatoes, and Cherries over Tart Lemon Rice

Marinade chicken in a homemade Asian sauce. ADD sweet potatoes, celery, cherries, and crystallized ginger ~ now that's easy!

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Ingredients:

3 cups sweet potatoes, peeled, cut in 1-inch cubes

1 cup chopped celery

3 tablespoons fish sauce

1/4 cup plus 1 ½ tablespoon brown sugar

2 tablespoon soy sauce

1 1/2 tablespoons minced garlic

 2 teaspoons grated fresh ginger root

1/4 cup chopped green onions

1 teaspoon toasted sesame seed oil

1/2 cup lime juice

1 teaspoon lime zest

1/2 teaspoon crushed red pepper

1 pound skinless, boneless, chicken breast, cut 1-inch cubes

1/2 cup chicken broth

1 cup dried sweetened cherries, roughly chopped

1/4 cup chopped crystallized ginger

1/4 cup minced fresh mint leaves

1/4 cup minced fresh cilantro leaves plus extra for garnish

1/3 cup slivered toasted almonds (optional)

Directions: 

Tart Lemon Rice: Place into a rice cooker or cook on stove top as rice instructions direct until tender: 2 cups Brown Rice, 1/3 cup fresh squeezed lemon juice, 3 cups low sodium vegetable broth. (I actually used 1/2 cup fresh Meyer Lemon Juice.)

STEAM sweet potatoes and celery in ¼-cup water, in a 4-cup microwave-safe bowl, covered, for 4-minutes. Remove from microwave and allow to rest, covered, until ready to use.

COMBINE fish sauce, brown sugar, soy sauce, garlic, ginger, green onions sesame oil, lime juice, lime zest an d red pepper in a medium bowl; pour half of the sauce over chicken. MARINADE chicken at least 10 minutes. ADD chicken broth to remaining sauce and set aside.

COOK chicken and marinade in large skillet and heat on medium 4 minutes. ADD crystallized ginger and cherries. ADD steamed sweet potatoes, celery, and reserved sauce. COOK until chicken is cooked through and sweet potatoes are softened.  ADD mint and cilantro. Place on a bed of tart lemon rice. Sprinkle with almonds and fresh cilantro.  Serves 5.

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Until next time Merry Cooking!

CooKinG PhoTo Album!

Steam sweet potatoes and celery in microwave covered for 4-5 minutes. Let sit to soften.

 

Saute chicken until almost cooked through.

 

Don't forget the ginger and cherries. I think the cherries with the sweet potatoes is such a WoNdeRfuL flavor-combo!!!

 

Stir in the steamed sweet potatoes, celery, mint, and cilantro. Can you taste the deliciousness yet?

 

 

Artisan Red Lentil Noodles with Arugula Pesto

I made NOODLES out of LENTILS today!

I just made something so delicious for lunch! Here is my LoVinG LeNtiLs story! I was sitting at my desk, minding my own business by trying to clean off my desk. I had every intention of hanging at my desk all day and not stepping into the kitchen. BUT THEN….my little culinary voice said, “I wonder if you could grind lentils and make it into pasta.” BING ~ the moment I get a foodie revelation it energizes me. Heck, can’t my desk wait one more day…or two…or 7? So into the kitchen I happily bounced.  Checking Google for “pasta made from lentils” nothing popped up so I was on my own.  I knew I had to start off by grinding the lentils into flour ~ so my artisan lentil noodle adventure began. It was so fun and don’t ya know I am going to enter in the   Canadian Lentils Recipe Revelations Challenge!  I am just so tickled to share with you my lentil pasta revelation!!!

First, I’ll be straight up with you. I’ve only made pasta a few times so all you pasta-rookies hang with me because I am the perfect inexperienced pasta maker leader and I won’t intimidate you. Second, this is not the light delicate pasta. I am not a delicate sort of cook. I like rustic “Artisan” foods that you can  sink your teeth into! Hey, that is a perfect name for today’s revelation: Artisan Red Lentil Noodles! These noodles do remind me of some Grandma use to make. I loved those homemade noodles!  After boiling the artisan lentil noodles I fried them in olive oil, green onions, red bell peppers and arugula pesto. This was so easy and oh so delicious!

Okay, I have something to confess before giving you my recipe. I enjoyed eating my first bowl of lentil noodles so much that as I packed them for the refrigerator I enjoyed a few more.  I began cleaning up the kitchen and those darn ArTiSaN LeNtiL NooDleS called to me from the refrig so I just had to have a third bite!!! YUMMMMM

IF YOU THINK YOU ARE GOING TO LOVE THIS PLEASE LIKE MY RECIPE ON THE CANADIAN FACEBOOK PAGE. 20 percent of my score is decided on LIKEs! If you would like more information and recipes on lentils check out the Canadian Lentil website! 

Until next time, Merry Cooking!

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Artisan Red Lentil Noodles with Arugula Pesto

Pretty Green!

Arugula Pesto:

1 bag (5 ounces) fresh arugula

1 cup fresh parsley

1 cup fresh cilantro

1 large garlic clove

Zest from one lemon (after grating zest, juice for adding to cooked noodles)

1/2 teaspoon salt

1/2 cup olive oil

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Pesto Directions: Combine all ingredients except for the olive oil in the large bowl of a food processor and pulse until finely minced. Add olive oil and pulse for a few seconds. Lemon juice will be added as the noodles fry. Set pesto aside.

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After cutting, dry lentil noodles on cooling rack. After all noodles are cut go ahead and boil.

Artisan Red Lentil Noodles:

1/2 cup uncooked red lentils

3/4 cup all-purpose flour

1/2 teaspoon ground Garam Masala seasoning

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/8 teaspoon crushed red pepper flakes.

3 large eggs

1/3 cup water

Olive oil as directed

2 green onions, cut greens and whites parts in ¼-inch pieces

1/2 cup chopped medium red bell pepper

1 tablespoon fresh lemon juice

1 cup Asiago Cheese or fresh Parmigiano-Reggiano cheese, grated

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Noodle Directions:

In a spice grinder, grind all lentils to flour. Add lentil flour, all-purpose flour, salt, and spices in a food processor and pulse to combine. Whisk the eggs, water and 1 teaspoon of olive oil in a small bowl. With the processor on, add the egg mixture and process until a ball forms. Transfer the dough to a work surface and knead a few times. Cover with plastic wrap and let stand at room temperature for 20 minutes.

Use a pasta maker or rolling pin to roll out as thin as possible. If using a rolling pin, like I did, wash your work surface (granite counter top for me) and rub with olive oil. Take half the dough and roll it as thin as possible or desired thickness. With a pizza wheel, cut 1 ½-inch by 2 ½-inch rectangles. Lift noodles from counter top with a spatula. Stretch each noodle slightly and place on cooling rack until all noodles are cut. 

Bring 8 cups of water to a boil. Add 2 teaspoons salt. Plunge half of the noodles into boiling water for about 2-minutes until al dente. Noodles float to the top when almost done. Place noodles back on cooling rack as you cook the remaining noodles.

Sauce Directions:

Meanwhile, add 2 tablespoons olive oil to a large frying pan. Sautee on medium-low green onions and red bell peppers as noodles are boiling. Add drained, cooked noodles to the frying pan and gently stir in lemon juice. Fry on medium-high just a minute or two. Add extra olive oil if needed. Stir in 3/4-cup arugula pesto and sprinkle with cheese. Salt and pepper to taste, if needed. Serves: 3

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Artisan Red Lentil Noodles with Arugula Pesto Photo Album!!!

Grind 1/2 cup red lentils in 2 batches in a spice grinder.

Pulse until dough becomes a ball!

Flatten with a rolling pin if you don't have a pasta machine. I didn't ~ that just keeps it Artisan!

Cut in strips with a pizza cutter!

After cutting, dry lentil noodles on cooling rack. After all noodles are cut go ahead and boil.

After boiling, place NOODLES back on cooling rack until all noodles are boiled. Okay, I actually started frying them at this point cuz I'm not very patient!

Saute some green onions and red bell peppers.

Gently stir the noodles into the oil mixture and fry slightly.

Add about 3/4 cup pesto or more if you wish. Add the lemon juice at this point too. YUM!

Gotta add that cheese!

It was so good I want to eat some more right now!

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ARUGULA PEST ~ PRETTY BASIC

Finely mince 5 ounces Arugula, 1 cup of each cilantro and parsley, and 1 large clove garlic and zest from one lemon. Then add 1/2 cup olive oil. Salt and pepper to taste.

Pretty Green!

Add about 3/4 cup pesto or more if you wish. Add the lemon juice at this point too. The Pesto cooks slightly in the pan.

I HOPE you try my delicious Artisan Red Lentil Noodles with Arugula Pesto! If you do, let me know how you liked it! Better yet take a photo and let me see!

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I LoVe LenTiLs!

Blushing Lentils and Beet Salad with Kale

Lentil and Beet Salad with Kale = A Merry Revelation!

When I eat something scrumptious at a deli it brands my memory. Every few days, I replay the deliciousness and try to figure out what flavor combinations made the dish so memorable.  I am not good at math equations but adding ingredients to arrive at a “whole” is something I can accomplish!

A month ago, I stayed at a condo overseeing Avila Beach, California and had the most scrumptious “blushing quinoa” salad. The quinoa was infused with orange and herbs with a slight taste of Indian spices. Beets dotted the quinoa and colored it blushing pink. I loved everything about the salad; color, flavor and texture! I stumbled on the Canadian Lentils Recipe Revelations Challenge and BiNgO ~ I had a culinary revelation!!! I could infuse the flavors I remembered in the Blushing Quinoa Salad into a Lentil Salad. I love lentils. Their earthy flavor and texture  bring satisfying enjoyment to me while nutritionally strengthening my body. Lentils are versatile and absorb any flavors you spice them up with. Today, it was fun creating my BLUSHING LENTILS and BEET SALAD with KALE. I love my culinary revelation ~ some more lentil deliciousness was birth today!

For additional Lentil Recipes check out the Canadian Lentils Recipes! LoTs of Deliciousness!

IF YOU LOVE my recipe please LIKE  Blushing Lentils (Merry Graham) on the Canadian Lentils Facebook wall. LOOK to the right of their wall and you will see Merry Graham amongst other bloggers. Don’t click on my name, click on the LIKE just below it. Then click LIKE one more time.  Thanks so much!

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Blushing Lentils and Beet Salad with Kale

Ingredients:

Salad:

5 cups water

1 cup green lentils

4 cups beets, (2 large beets) peeled, cut ¼-inch cubes

½ teaspoon kosher salt

1 inch fresh ginger root, peeled and cut in halves

2 teaspoon Garam Masala (or more if you wish)

1/3 cup black raisins or favorite dried fruit

1 tablespoon finely grated orange zest

1/ 2 cup fresh cilantro leaves

1/2 cup fresh parsley leaves

1/4 cup mint leaves

2 green onions, mince only green parts (white part is for vinaigrette)

1 small bunch kale, ends removed, chop 1-inch pieces

2 tablespoons olive oil

1 tablespoon lemon juice, extra for lentil salad if desired

2 teaspoons finely grated lemon zest

1/2 cup slivered toasted almonds

 

Vinaigrette:

2 tablespoons balsamic vinegar

2 tablespoons orange juice

1 tablespoon Mirin Sweet Cooking Sake (optional or add 1 tablespoon orange juice)

2 teaspoons Dijon mustard

2 teaspoons finely grated fresh ginger root

2 spring green onions, finely mince only the white part

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons safflower oil

 

Directions:

Boil water in a stockpot. Add lentils, beets, salt, and ginger and bring back to a boil for 2 minutes. Adjust heat to low and simmer lentil mixture for 20 minutes with lid ajar. Remove stockpot from heat, cover, and let rest 5-minutes.

While lentils and beets are cooking make vinaigrette by whisking all Vinaigrette ingredients together in a small bowl. Set aside.

Strain cooked lentils and beets through a mesh strainer to remove excess juice. Place cooked lentils back in stockpot. Stir in vinaigrette, Garam Masala, raisins, orange zest, cilantro, parsley, mint, and green onions. Taste and add salt or lemon if desired.  (I added 2 teaspoons of lemon juice.)

In a steamer basket in a pot with about half an inch of water on the bottom, place kale, and cover the pot.  Steam for about 4-5 minutes, until the kale is bright green. 

Remove the steamed kale from the steamer basket, and toss with olive oil and lemon juice and zest. Place dressed kale into a large salad bowl. Clear the center of the bowl by pushing kale to the outer edges of the bowl.  Spoon the lentil and beet salad into the center of the bowl. Sprinkle with almonds. Garnish with parsley or cilantro if desired. Serves 5.

Until next time, MERRY COOKING!

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 Blushing Lentils and Beet Salad with Kale

~ Photo Album ~ 

A simple salad made with Lentils, Beets, Kale and a tasty vinaigrette!

Cut beets into 1/4-inch cubes! Cook the beets in the pot with the lentils ~ that is why they are blushing!

Remember to take the 2 pieces of ginger out!

1/2 cup cilantro and 1/2 cup parsley leaves before mincing in food processor.

I like to mince the cilantro, parsley, and mint in the food processor.

Place lentils and beets in the center of a kale lined salad bowl. Sprinkle with almonds and garnish with parsley or cilantro. Pretty!

Refrigerate until ready to serve. Toss right before serving.

Saucy Mama Mustard’s Merry Recipes!

I have been making lots of recipes with mustard in them over the last few weeks!  Entering the bloggers “Skinny Mama – Cooking with Mustard” Recipe Contest  is what motivated me! I loved my mustard adventure because I have come to realize that mustard really adds so much flavor to dishes. Here are a few of my dishes. Some are so easy you don’t need a recipe. If you are interested though I am happy to send you one! All of my dishes are healthy, low calorie, and packed with nutrients! I have 3 other blogs with Saucy Mama Mustard recipes ~ check them out.

Skinny Mini Tarragon Lemon Mustard Soufflé (gluten-free)

Saucy Mama Chickpea-Cashew Sandwich Spread or Dip

Tarragon Lemon Mustard and Saucy Mama Dijon Mustard

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HERE ARE A FEW MORE OF MY SAUCY MAMA MUSTARD RECIPES!

Here is a line up of the Saucy Mama Mustards I received along with a bottle of Suzie's Yellow Mustard.

Champagne Honey Mustard Sweet Potato Hash with a Soft Boiled Egg!

Saucy Mama Champagne Honey Mustard is so pleasant!

I enjoyed this for breakfast thanks to Saucy Mama!

Tarragon Lemon Soul with Roasted Tomatoes

Tarragon Lemon Soul with Roasted Tomatoes.

Just slather on Saucy Mama Tarragon Lemon Mustard on soul and place on a baking sheet. Add cherry tomatoes, green onion, and celery. Broil for about 6 minutes or until flaky in under the broiler! Then make a sauce by mixing greek yogurt, Saucy Mama Champagne Honey Mustard and 5 drops of hot sauce!

Champagne Honey Mustard mixed with hot sauce and yogurt!

Here is how it looks when it is done!. I love having dinner ready in under 10-minutes!

Tarragon Lemon Sole with Roasted Tomatoes topped with Spicy Champagne Honey Yogurt

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Smoky Garlic Mustard Shrimp and Veggy Bowl

Smoky Garlic Mustard Shrimp and Veggy Bowl

 Once again, very easy! Saute veggies until tender crisp and scoot them over to saute the shrimp for 3 minutes on each side. Mix 2 T Saucy Mama Garlic Mustard with 1 T Meyer Lemon Juice.

That’s it! Add more mustard and lemon juice if you want more sauce.

Delicious and ready in about 10 minutes!

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Opah & Veggies Smoky Garlic Bowl

So healthy and low in calorie but high in taste!

King Salmon smothered in Saucy Mama Chipotle Mustard

   on a bed of White Wine Braised Leeks, Red Pepper, and Mushrooms 

King Salmon smothered in Saucy Mama Chipotle Mustard.

The veggies turned out so nice after braising in white wine and mustard****

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Well, there ya have it lots of ideas so you can go

and make some delicious Saucy Mama dishes yourself!

Until next time Merry Cooking!

If your local stores or HomeGoods do not have Saucy Mama Mustards by clicking link!