Tuesday, April 27, 2010

Cranberry Spinich Salad

Ingredients

  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil

Directions

  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
  3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Thursday, April 22, 2010

Sweet Potato Hash


I saw this recipe in a magazine and decided to try it out.  I thought it was really fresh and yummy, and pretty easy to whip up, too!  I decided I was going to make it again tonight and realized I threw out the magazine just days ago.  Luckily it was posted on the internet, so I decided I better post it before it's lost for good.

Ingredients

  • 1  large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
  • 1  Tbsp. vegetable oil
  • 1  11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
  • 1/2  cup dairy sour cream
  • 2  Tbsp. chipotle salsa
  • 3  medium avocado, peeled, pitted and sliced
  •   Fresh cilantro leaves and chili powder (optional)

Directions

1. Place sweet potatoes in a microwave safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
3. Meanwhile, stir together sour cream and chipotle salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder. Makes 4 servings.