Okra Dippers with Home Made Buttermilk Poppy Dressing

Okra is in season right now (October) and it's not just for creole or jumbolaya! Okra is a favored vegetable in jumbos and jumbolaya because of it's gummy quality when cooked, adding to the thickness of the popular Southern dish. Although know for this sticky quality, when lightly steamed okra is a sweet crunchy snack perfect for dipping! To get kids excited about trying okra serve it with a small dipping bowl of buttermilk dressing!

To prepare, wash okra and place in a steamer basket. Fill a sauce pot with just enough water to steam the okra for 3 minutes. Leave the okra pods in tact to make for fun little dipping spears. Make sure the water does not touch the okra to avoid the slimy texture. 

Check below for my simply Buttermilk Poppy Dressing!

Chop up for babies.

 * Health Benefits of Okra

• Great source of dietary fiber, minerals, vitamins A, C and K; recommended in cholesterol controlling and weight reduction programs.

• The rich fiber and mucilaginous content in Okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.

•  Are rich in B-complex group of vitamins like niacin, vitamin B-6, thiamin and pantothenic acid.

• The pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.

Buttermilk Poppy Dressing:

1/4 c plain yogurt
1/4 c buttermilk
pinch Stevia

1 t lemon juice
1/2 t poppy seeds

dash sea salt & freshly-ground black pepper

Okra is great for your gut! Excellent for total digestive health!

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Chinese Chicken Salad with Honey-Peanut Dressing

This absolutely falls into the "What to make when you don't feel like making dinner" category. 

I even used a store bought rotisserie chicken (gasp!) because, well, I really didn't feel like doing a damn thing involving the oven yesterday. I blame the crazy, unrelenting heat here in Phoenix. You're probably tired of my using that excuse and quite frankly I'm tired too. All of us Zonies deal with the triple scorching digits in our own way May through August but I gotta tell you, come mid September, I personally am spent. Done and down right cranky.

We didn't even get an honest to goodness Monsoon this year! This may not sound like a bad thing if you live in the mid-west or maybe in Japan.  Complaining about  not  getting 80+ mph winds and feet upon feet of rushing waters because the bone dry, compacted desert ground can't absorb it fast enough might sound crazy if you in fact did not live in the South Western deserts of Arizona. You must keep in mind that even the tall and mighty saguaro start looking parched and pathetic by the end of a summer were temperatures have been consistently averaging around 115F.  Every. Single. Day. 

This salad was a welcomed treat for a weeknight dinner. The kiddos thought it "looked pretty" with all of the colors and loved the honey-peanut sauce which made the veggies "taste yummier". 

This could very easily be made vegetarian by omitting the chicken. You would still have a lot of protein from the peanut sauce and the bean sprouts which are a wonderful source of protein. Also, you could use tahini (a sesame paste with a milder flavor than peanut) if you prefer.

The Crunch Factor in this salad makes it very filling. I used baby clementines instead of canned mandarin oranges this time because I had a big gab of them on the counter. I much preferred the fresh taste but the little seeds in them were annoying to pick out in each bite especially with all of the other crunchiness going on.



 juice from the mandarin oranges
tablespoon at a time of warm water to thin to desired consistency

PREP TIME  15 MINUTES        SERVES   6


INGREDIENTS

2 cups cooked chicken, chopped
1/2 head Napa cabbage, chopped
1 large handful fresh bean sprouts
1 red bell pepper cut in strips
1 bunch green onions, chopped
handful of packaged julienned carrots
1/4 cup cilantro, chopped
small handful of chopped peanuts
1 can mandarin oranges, reserve juice

1 tablespoon (no added sugar) peanut butter (or tahini)
1tablespoon local, Organic honey
1tablespoon tamari


Putting it all together

In a large bowl combine all veggies and toss together.
Add chopped chicken and toss.
In a small bowl, whisk together the peanut butter, honey, soy sauce juice and water.
Drizzle the sauce over the salad and sprinkle with nuts.

Tamari Soy Sauce, Wheat Free, Organic

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Veggie Burrito Bowl with Yellow Rice and Cilantro Lime Vinaigrette

Better than take out, this loaded burrito bowl is packed with flavor and good for you veggies in every color of the rainbow and fiber and protein from the cumin black beans. Did you know that eating beans and rice together makes it a complete protein?  Get choppin!

Very little cook time is needed for this healthy dinner making it my idea of a perfect summer meal. Leftovers mean I'm looking forward to lunch the next day in a big way. I love the crunch factor going on from the radishes, purple cabbage, carrots and yellow peppers which make this salad very filling and satisfying. The flavor is bursting in every bite from the cilantro lime vinaigrette, cumin black beans and the yellow rice. 

You could use saffron for the yellow rice if you have some on hand but it's pretty pricey and there's plenty of flavor going on in here already. I used much thriftier turmeric which happens to be super good for you and gives the rice a pretty yellow color.

Start with a big handful of chopped Romain lettuce. I like Romaine in my burrito bowls for the crunch factor in place of calorie loaded tortilla chips {my weakness!}

Then pack in your fav veggies and beans, be creative, try jicama, radish, purple cabbage, peppers, roasted poblanos, pickled jalapeños. If you don't care for cilantro try blending up some tomatillos with lime juice and evoo.

You Will Need

1 cup (or 1 can) black beans
1 tablespoon cumin
1/2 teaspoon salt
6 radishes
1 small yellow bell pepper
4 roma tomatoes
1 cup purple cabbage, sliced thinly
4 cups Romaine lettuce, chopped
2 large carrots, shredded
1 cup long grain white rice
1 tablespoon turmeric
2 large handfuls of fresh cilantro
3-4 limes, juiced
2 tablespoons extra virgin olive oil
1-2 teaspoons honey (eye it) optional


Putting it All Together

Cook rice according to package directions. As soon as it's done add turmeric and stir well to combine. Cover with lid till ready to use. 

If using dried beans soak over night in water, drain and add to a medium pot with 2 1/2 cups water. Bring to boil, cook covered for 15 minutes. Reduce heat to medium-low, add cumin and salt and cook another 20 minutes. Remove from heat. If using canned beans, add turmeric (omit salt) cook on medium-low covered for 15 minutes. 

For the dressing, In a blender combine 2 large handfuls of fresh cilantro (don't worry about the stems), juice from 3-4 limes, evoo and honey. Blend until smooth.
Arrange salad, veggies, rice and beans in a bowl and drizzle with vinaigrette. 

You Might Also Like




Chinese Chicken Salad

One Pot Tex Mex Chicken and Rice with Bacon

Red Chile Shredded Chicken Tacos

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Crock Pot Barley Pilaf with Summer Squash, Sugar Snap Peas and Fresh Berries with Citrus-Mint Dressing

This is another recipe that I came up with out of necessity for a few reasons.

One.  It's to stinking hot to even consider turning the stove on. The thought of it makes me tired and cranky.

Two.  My budget is less than glamorous at the moment and so I'm having to get really creative with my meatless dinner recipes so as not to have a full on revolt happening. Four meat loving kids and a hungry husband can be dangerous unless I come up with something filling and flavorful for dinner.

Three.  I have a big bag of barley in my pantry that has been staring at me for the last several weeks asking me why it's been neglected.





Well, necessity is the mother of invention right? And this one turned out so very good that I decided to share it with you lovely people. Barley is a whole grain and very healthy. When I think of barley my mind goes straight to barley soup made with mushrooms, carrots and maybe beef. I can't even imagine eating soup while it's 118F degrees outside so I went with my usual flawless plan; a crock pot, more veggies and a bit of fruit to sweeten it up. Bravo!



Throwing the barley and dried mushrooms (best invention ever) into the crock pot with home made chicken stock was simple and sweat free. I tossed in some summer squash and sugar snap peas, raw and threw together a simple mint vinaigrette using my cute little hydroponic mint plant really pulled this together into a sweet dinner. Even the kids liked it!



TIME    4 HOURS (CROCK POT)        SERVES 6

Ingredients:

1 cup dried barley
3 cups chicken broth (preferably home made)
handful of dried mushrooms (I used shitake)
1 teaspoon salt
3 summer squash (yellow)
large handful sugar snap peas
large handful fresh blueberries
4-6 fresh strawberries, sliced
1/2 cup slivered almonds or nut of choice
chopped lettuce to serve on (I used a head of red leaf because it was cheaper)


Place barley, broth, salt and dried mushrooms in crock pot. Cook on med-high heat for about 4 hours checking after 3 hours.

Meanwhile, chop squash into small bite size pieces, slice strawberries and sugar snap peas. When barley is done spoon on top of chopped lettuce and sprinkle veggies and fruits and nuts over top. Serve with Citrus Mint Dressing.  (A Strawberry Vinegraitte would be nice too)


FOR THE DRESSING

1/4 cup fresh mint leaves from your cute little indoor herb garden
1 clove garlic or shallot
1/3 cup freshly squeezed lime or orange juice depending on your fancy
1/4 cup EVOO or  grape seed oil
if you prefer you could use vinegar instead of citrus. I've used both.
1/3 cup white wine or champagne vinegar

Blend all ingredients in a blender until combined. You can whisk if you'd like but I find the ingredients tend to separate much faster.

This post is linked to:

Fresh Food Friday
Seasonal Saturdays
21st Century House Wife
Tasty Tuesday's

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Cast Iron Skillet, Sweet Chile Corn Bread

Not another cornbread recipe you say. You're right. It's not. It's the best corn bread recipe ever. I'm confidant that way. Allright, it's all up for interpretation and personal preference but I for one prefer my cornbread sweet and slightly spicy and most importantly, not dry and crumbly. More of a corn 'pudding' but not exactly.

Sweet and spicy. Is there a better combo ever created? I think not. My mom's cornbread was always served with home made honey butter and was a special treat to go with our beans and greens. My corn bread can stand alone super star style and be the star to any main dish you serve.

Our favorites? Simple "Cowboy Beans, slow cooked in spices {What? I've not posted that one…. tbc} with sautéed kale drizzled in balsamic vinegar and maybe if your lucky, baked sweet potato fries.

Or, Chile con carne. Of course.

Orrrrrrrr, BBQ'd chicken and coleslaw comin' up!


Whatever you serve this with, be prepared that this sweet chile cornbread will most definitely be the star.

Make sure to enter my giveaway for a set of these cute cast iron skillets!
One square, one oval. Today's the last day!

Corn bread or cake? You decide.

TIME      30 MINUTES        SERVES     8

1 cup corn meal

1 cup flour
1/4 cup sugar

3 teaspoons baking powder

1/4 cup butter

1 teaspoon baking soda

2/3 cup plain yogurt

1/4 cup creamed corn

1/4 cup frozen corn

*1 cup buttermilk

2 eggs

1/2 teaspoon salt

1 (4 ounce) can mild green chilies (optional)

Pre Heat oven to 375F

Mix dry ingredients together in medium size bowl.

In separate bowl, combine wet ingredients, stir to combine. 

Lightly grease 10" skillet {or several individual skillets) with butter.

Combine wet ingredients into dry, stirring just till combined. Pour batter into prepared skillet. 

Bake at 375F for 25-30 minutes till lightly browned on top and toothpick comes out dry.

Remove from oven, place on cooling rack. Serve warm.  

notes:

If your like me, store bought buttermilk usually goes to waste after I use it for the recipe intended for.

Here's a super quick way to make your own. 

1 cup whole milk + 1 tablespoon plain vinegar  

Mix. let sit for 5-10 minutes. = home made buttermilk  

Pairs well with:

Cowboy beans and Greens. {should I post my recipe?}

Grilled/BBQ'd Chicken and Apple Slaw

Chilie of course!

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The Case of the Sneaky Munch Mouths: Simple Salmon Salad w home made Tangy-Dijon dressing

Really this post was going to be about the simplicity and health benefits of making your own salad dressing. I think that most people already know that no matter what the labels say, home made is just plain better tasting, better for you and gosh darnit just plain cheaper. What most people don't realize, is that home made salad dressings and marinades are super simple! Once again, if I must, "So easy a mom of 4 can do it!" ;)

Tangy-Dijon Dressing

So while I was taking pictures of my ridiculously simple salad dressing, someone was secretly sneaking veggies off of my plate. It's impossible to set up food ahead of time to be photographed around this joint! I thought a plate of salad, peppers and salmon would be safe, but alas nothing is safe around these little munch mouths.

Moral of this story, your children may like veggies that you might not think they would  such as bell peppers. Give your children a variety of veggies starting at a young age so they grow up with healthy eating habits.

They worked together as a team. Nolan climbed up on the bench and was handing off bits of my pretty salad to baby Mona. Oh, well, happy, healthy babies are more important than pretty pictures on my blog any day.

my picture perfect Salmon Salad......



Ah, saved! This is a simple salad after all. Romaine lettuce, orange bell peppers and leftover Wild Salmon.

To make Dressing:

TIME   5 MINUTES    SERVES 8-10

You Will Need:

1/4 cup Dijon Mustard

1/4 cup Apple Cider Vinegar

1/4 cup extra virgin olive oil

2 tablespoons honey

cracked pepper to taste

optional but recommended: 1 tablespoon fresh thyme, 1 clove garlic, smashed.

Put all ingredients into a blender. Blend on high for 30 seconds. Serve over mixed green salad or as a dip for salmon, or veggies. My kids love this as a dip for veggies.

*Store remaining dressing in an airtight container and refrigerate. Keeps for about a week.



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