Top Recipes of the Week!

Kinda like David Letterman’s Top Ten, but shorter and more food-related!

HERE WE GO!

3. Laura’s Guacamole Salsa Dip (a creation of my own)

Guacamole Dip

2 Avocados, peeled and sliced
1 Tomato, chopped
2 Tablespoons chopped Red Onion
1 Tablespoon fresh lime juice
1 Packet of McCormick’s Guacamole Mix
1 slice of provolone cheese, torn up and place on top (optional)

After slicing and chopping the avocados, place them in a medium-sized bowl. Add the tomatoes and the onions. Sprinkle the lime juice over the mixture. Stir thoroughly. Add the Guacamole mix and once again, stir thoroughly until the Guacamole mix blends in with the rest of the dip. Cover bowl and refrigerate for 30 minutes. After 30 minutes, the Guacamole Salsa Dip is ready to eat! A great party snack, or even a light lunch with tortilla chips.

2. Hot Rice with Cold Lemon, Basil and Tomato (from Alicia Silverstone’s The Kind Diet Cookbook)

(Unfortunately, I was a little too hungry and impatient to take a picture. Next time, I will, though!)

Serves 2

1 cup Arborio rice (really, you can use any rice. Arborio is risotto rice and it’s rather expensive. I used Uncle Ben’s White Rice. Next time, I’m going to try Brown Rice!)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
3 pinches of fine sea salt
2 pinches freshly ground black pepper
1/2 (or as much as you want) fresh tomato, large dice
2 tablespoons chopped fresh basil (you can use dried basil as well)

Place the unrinsed rice in a saucepan with 3 cups water. Bring to a boil, reduce the heat, cover, and simmer 10 to 15 minutes or until mostly tender but still a little firm in the center of the grain. Drain off any water that was not absorbed,a nd transfer the rice to a mixing bowl.

Add the olive oil, lemon juice, salt, and pepper to taste (it’s better to start off with a tiny amount of salt and pepper and add more if you need it). Mix well, add the tomatoes, and sprinkle with the basil. Toss to combine, and serve.

AND, THE #1 RECIPE OF THE WEEK IS…

1. Mom’s Granola (The Kind Diet Cookbook)

Granola

Makes 2 quarts

6 cups quick-cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 sesame seeds or sunflower seeds (I used sunflower seeds)
1 cup chopped nuts or raisins
1/2 cup safflower oil (really, you can use any oil. I use peanut oil)
1/3 cup maple syrup (sweetest version) or brown rice syrup (slightly milder)
1/2 teaspoon vanilla extract

Preheat the over to 350 Degrees.

Spread the oats on a rimmed baking pan, and bake for 10 minutes. Transfer the oats to a large mixing bowl, and add the sugar, wheat germ, coconut, seeds, and nuts or raisins. Stir to mix well, then add the oil, syrup, and vanilla extract. Mix until everything is moistened.

Spread half of the mixture on each of 2 rimmed baking sheets (or bake in two batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.

Let the baked granola cool on the pans, then transfer it to a bowl and stir until crumbly. Store in an airtight container.

A great breakfast, snack or topping on top of yogurt and fruit!

Happy Sunday! 🙂

Source for two of my recipes:

Silverstone, Alicia. The Kind Diet: A Simple Guide to Feeling Great,
Losing Weight and Saving the Planet. New York: Rodale, 2009.

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