Texas Caviar

This is one of those recipes that is ubiquitous down home in Texas and Louisiana. It's all about the black-eyed peas ( and I don't mean the musical group, even though they seriously rock). In the winter we eat Hoppin' John. In the summer, it's this--Texas Caviar.

To turn it into more of a main dish meal, I add those lovely little bocconcini--fresh mozzarella balls. If you can't find those, simply cut string cheese sticks into bite-sized pieces. The new Tomato-Basil flavor is especially good with this.

Texas Caviar

1 16oz package frozen black-eyed peas (you can substitute fresh, or canned that you rinse thoroughly)
3 Roma tomatoes, chopped
1 medium red onion, diced
2 cloves garlic, minced
2 scallions ( green onions), sliced
10-12 pimento-stuffed green olives, sliced
3 TBS flat leaf Italian parsley, chopped
1 TBS grated Parmesan cheese
1/4 cup good quality extra virgin olive oil
4 TBS garlic red wine vinegar
salt and freshly ground pepper to taste

Prepare peas according to package directions. Drain and rinse in cold water until completely cool. Add remaining ingredients, mixing thoroughly. Refrigerate at least 2 hours before serving, but preferably overnight.

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Jacqui's Gluten-Free Artisan Bread

This light, spongy textured bread is so delicious and beautiful, it will forever change your mind about gluten-free breads.

JACQUI'S GLUTEN-FREE ARTISAN BREAD

(Note: This recipe is intended for use in a standard bread machine.)

1 1/2 cups warm water

2 tablespoons active dry yeast for bread machines

3 tablespoons agave nectar

2 eggs, or 2 tablespoons of Ener-G egg replacer mixed with 4 tablespoons warm water

3 tablespoons butter or vegan margarine, melted

1 1/4 cups organic, gluten-free oats

1 1/4 cups brown rice flour

1/2 cup cornstarch

1/2 cup Almond flour/meal

2 teaspoons xanthan gum

1 teaspoon sucanat

1 teaspoon Himalayan or Celtic salt

Combine warm water and yeast in bread machine pan. Allow to rest for 20 minutes to activate yeast.

Add in remaining ingredients. Bake as wheat bread, large loaf, light.

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Spicy Broccoli Salad

SPICY BROCCOLI SALAD

1 bunch broccoli, cut into small florets

1 green onion, chopped

1/3 cup raisins

1/3 cup sliced almonds

2 tablespoons horseradish mayonnaise

1 tablespoon sucanat

2 teaspoons apple cider vinegar

Mix together mayonnaise, sucanat and apple cider vinegar, set aside. Combine first four ingredients, pour mayo mixture over and stir until broccoli is well coated.

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Chilled Pesto Chick'n Salad

Chilled Pesto Chick'n Salad

1/2 oz or 1 tbsp Cheese, feta**
1 Tbsp Pesto sauce
1 cup carrots, shredded
6 oz Gardein Chick'n, cubed
1 cup grape tomatoes, halved
1/2 cup celery, chopped
1/2 cup cooked pasta, brown rice penne

Toss everything together in a large bowl, then chill for an hour. Enjoy!


** Omit to make this dish Vegan.

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Spinach and Sun-dried Tomato Pasta

SPINACH AND SUN-DRIED TOMATO PASTA


1/3 cup roasted red pepper, chopped
1/2 Cup zucchini, sliced
3 pieces sun-dried tomatoes, re-hydrated and chopped
1/4 Cup baby spinach, chopped
1 leaf fresh basil, chopped
1 clove fresh garlic, minced
2 Tbsp shredded Italian 4-Cheese blend
1/4 Cup low fat ricotta cheese
1 Tbsp extra virgin olive oil
1/2 cup cooked Pasta, brown rice farfalle (bowtie)

Sauté pepper, zucchini and sun-dried tomatoes in olive oil until zucchini is crispy tender. Add remaining ingredients, stirring until pasta and vegetables are well coated with the ricotta and 4-cheese blend.

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Zesty Southwest Salad

Zesty Southwestern Salad

2 Cups mixed baby greens
1/2 Cup Broccoli Slaw
2 Tomatoes, plum
1/4 Cup Scallions (Green Onions), chopped
3/4 Cup Frozen Corn, steamed
1/2 Cup Beans, red kidney
1/4 Cup California (Haas) Avocado
1 TBSP Feta Cheese crumbles**


Dressing:
2 Tsp Olive oil
2 tbsp Vinegar, Red Wine
Add a teaspoon of the salt-free seasoning or herb of your choice. I use garlic and Safeway Select All-In-One Seasoning blend

Toss all ingredients together in a large salad bowl and enjoy!

NOTE: Any bean can be substituted for the dark red kidney beans. Black beans, Garbanzo(chickpeas) and Anasazi would be particularly delicious!


** Omit to make this dish Vegan.

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Gardein Chick'n with Gnocchi & Pesto

GARDEIN CHICK'N WITH GNOCCHI & PESTO


1 package Gardein Chick'n, diced

1 package Gnocchi

1 bunch fresh Basil
6 cloves raw garlic
1/2 cup walnuts or pine nuts
3 TBSP Extra Virgin Olive Oil

1/2 cup Plain Greek Yogurt
1/2 cup shredded Parmesan cheese
1/2 cup shredded each, Romano, Asiago and fresh Mozzarella
2 TBSP Feta cheese, crumbled

Prepare gnocchi according to package (or recipe) directions. Meanwhile, add basil, garlic, nuts and olive oil to a food processor. Process until smooth.

Drain gnocchi. Add diced chick'n, pesto, yogurt and all cheeses to pan. Stir constantly until warmed through and very creamy. Add gnocchi, tossing gently until completely coated.

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Crispy Cheesy Chick'n Cutlets

Crispy Cheesy Chick'n Cutlets

1 package Gardein chick'n, thawed

1 egg beaten with 1/2 cup soy milk

2 cups Panko

2 cups grated Parmesan cheese**

1/2 cup soy flour

1/2 cup amaranth flour

Tony Chachere's Creole Seasoning to taste

 

Preheat oven to 350. Place dredging ingredients into three bowls large enough to properly coat chick'n. 

Dredge and coat chicken in this order:

FLOUR --  EGG WASH  --  BREAD CRUMBS/CHEESE/CREOLE SEASONING

Dredge only ONCE, then place on cookie sheet. Bake for 10 minutes until golden brown.

** Omit to make this dish Vegan.

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Seven-Bean Salad

SEVEN-BEAN SALAD

2 cups 7-bean soup mixture

4 cloves of garlic, minced

1 1/2 tsp Tony Cacherie's Creole Seasoning

1 small yellow onion, chopped

5 pickled okra, sliced

10 large green olives, sliced

2 ribs celery, chopped

1 small cucumber, peeled and diced

1 tomato, diced

1/4 cup feta, crumbled**

2 TBP extra virgin olive oil

3 TBP garlic red wine vinegar

1 clove garlic, minced

Add enough water to first THREE ingredients to cover, bringing to a boil over high heat. Reduce heat, cover, and let stand for 1-2 hours or overnight. 

Drain beans, then add enough water to cover. Over medium heat bring bean mixture to a boil, cover and cook 1 hour, or until beans are chewy, but not mushy. Drain and rinse in cold water. Toss together with remianing ingredients and let marinate overnight. Stir thoroughly before serving.

** Omit to make this a vegan-friendly dish.

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