Texas Caviar: Delicious, Healthy Summer Salad

 My husband is trying hard to be heart-healthy, so we have been modifying our meals to be much more plant based. I'm not a gourmet cook by any stretch, and I think I often under season our food. So trying to find yummy foods that avoid meat and dairy is daunting. And to be honest, I also want EASY. 

As a result, I was so excited when I discovered this recipe. Oddly enough, I found it in a monthly magazine that we receive from the electric company that provides power to our rural property. 

The salad lasts beautifully in the fridge for several days. In fact, it becomes even more flavorful as it marinates in the dressing. If I am serving it to a large group, I include the avocado. If we, just the two of us, eat it over a period of several days, I add the avocado as I serve it so that it doesn't turn brown and mushy. The recipe includes bacon, but I simply leave it out to make it vegan. This dish has become a menu staple; I make it almost every week.

RECIPE:

1 can (15 ounces) black eyed peas, rinsed and drained (I often use garbanzo beans or other white beans)

1 can (15 ounces) black beans, rinsed and drained

1 cup corn, canned or thawed from frozen (I don't want to waste any of the corn, so I use the entire can)

1 red bell pepper, seeded and sliced

1/2 cup diced red onion (if I don't have red, I use white instead)

1 cup halved grape tomatoes

2 slices crisp-cooked bacon, chopped (optional)

1/2 cup chopped fresh cilantro

1 avocado, diced

The dressing:

1/2 c olive oil

1/4 c red wine vinegar

1 tablespoon lime juice

1 teaspon sugar

1 teaspoon salt

1/2 teaspoon cummin

1/2 teaspoon pepper

Drain and rinse beans. Slice and seed red pepper. Peel and dice onion. Chop cilantro. Half tomatoes. Peel and dice avocado. Cook, drain, and chop bacon. Combine all ingredients in a medium sized bowl. Mix dressing and toss with the salad. Chill and serve.

Enjoy!

Multi-Grain Waffles - That Taste Good

You know how mainstream breakfast foods are actually desserts? Don't get me wrong, breakfast is without a doubt my favorite meal of the day. But pancakes, waffles, french toast, scones, biscuits and gravy - you name it. And face the fact, if you haven't already, that all of these delicious breakfast foods are usually made with white flour (which equals bad carbs) and usually slathered in syrup (which equals starting the day with sugar). I love me some white flour and sugar. But I am trying to cook as much as I can with whole grains and naturally occurring sugars which means a lot of oatmeal, homemade granola, and eggs.

However, I came across this delightful multi-grain waffle recipe about a year ago that is really tasty and satisfies the requirements for my idea of a "healthy" breakfast. So if you want whole-grains but you still want waffles and you want them to taste good, this is the answer, my friend:

Whole Grain Waffles
Makes about 6-8 servings
Adapted from eatingwell.com

Ingredients

2 c buttermilk (or you can use 2 cups regular milk mixed with 1 1/2 Tbl white vinegar)
1/2 old-fashioned rolled oats

1 1/3 c white wheat flour (Use white wheat flour! The flavor and texture is lighter than darker wheat flours.)
1/4 c cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon

2 large eggs
2 Tbl brown sugar
1 Tbl canola oil
2 tsp vanilla extract

Instructions

1. Pre-heat waffle iron.
2. Mix buttermilk and oats in large bowl and let sit for about 15 minutes.
3. Meanwhile, mix the next 6 dry ingredients together.
4. Add eggs, brown sugar, oil and vanilla to the oatmeal and buttermilk mixture and stir together.
5. Add dry ingredients to the wet ingredients and stir together with a spoon or spatula until combined. Try not to stir too much. As you can see in the picture below, the mixture is going to be a bit lumpy with the oats and that is fine and dandy.

6. Pour about 1/2 cup to 1 cup (depending on how big your waffle iron is) onto the hot waffle iron and cook until ready.

Serve with butter, fresh fruit, cream, maple syrup, or whatever sounds delicious.

How To Make Delicious, Healthy, Homemade Yogurt

Our family loves yogurt. We use it in cooking, we use it in smoothies, and we eat it regularly at meals and for snacks. So I was a bit dubious when Delys told me that she had begun making her own at home. But I liked the idea that I could control the amount of sugar in it (most commercial yogurt tastes too sweet to me), that it has only four ingredients (make that two if you leave out the sugar and vanilla), and that it is definitely more economical. So I asked her for a yogurt lesson, and I have become a believer. Here is Delys' recipe:

Ingredients:

1 gallon whole milk 

6-8 oz yogurt with live cultures (plain or vanilla)

3/4 - 1 cup sugar (optional)

1-2 Tbs vanilla (optional)

Equipment:

Heavy bottom stock pot (plus additional pot if desired for cooling)

Candy thermometer

4 quart-size jars with lids or equivalent

Cooler

Pour a gallon of whole milk into stock pot and set on medium/low heat. Insert your thermometer and heat to 185-195 degrees. This can take some time, but you don't want to crank up the heat or you'll scald the milk. Remove from heat and let cool to 120 degrees.

I like to pour it into a separate pot that is sitting in an ice bath in the sink to speed the cooling process.

While the milk cools, you can add sugar and vanilla if desired. When it has cooled to 120 degrees, add your yogurt starter (6 to 8 oz, of plain or vanilla yogurt with live cultures) and whisk until well incorporated. Pour mixture into clean jars and secure with lids. 

Place jars in cooler and close lid. Quickly heat a gallon of water on the stove or in the microwave to 120 degrees (this is only slightly warmer than the hot water coming out of your tap) and pour into the cooler with the jars. 

Shut cooler and allow to sit for 3 hours. Dry off your jars and put them in the fridge. Unopened jars can be stored for a month. You can easily half this recipe or adjust it to your families needs.

This is delicious topped with granola, nuts, and fresh or frozen fruit. Or eat it just as you see it here--smooth and creamy yumminess.