Adventurous Salad Recipe w/ Sumac and All Spice!

SUMAC Mediteranean Salad

A go - to fresh Salad for Adventurous taste buds! My husband makes this unique but exciting salad for us when we have a Lebanese or Mediterranean main course.

Chopped Green Leaf Lettuce

Red Onion

Red Bell Pepper

Tomatoes

Radishes

Dressing:

Juice of 1.5 (juicy) limes

1/3 C. EVOO

Salt and Pepper to taste

1 Tsp. ground cinnamon

1/4 Tsp ground all spice

1 Tsp. Sumac

I like to make double the dressing recipe. Normally I lightly dress my salad but not this bad boy! I soak it down, now!

Share with you friends!

Garlic Refried Black Beans!

I love tacos! 

My Husband grills chicken every Sunday for our lunch tacos throughout the week!  This week I experimented with red cabbage instead of the usual green cabbage. It is heartier and I had to let it sit for a day in lime juice and honey. BUT it adds a power crunch and I love it!  If you want more great recipes sign up for my newsletter right here ----->>> http://eepurl.com/Kg7Zn 

Garlic Refried Black Beans

2 Cans black Beans rinsed and drained

½ Head of garlic roughly chopped

3 tablespoons of Extra Virgin Olive Oil

1 teaspoon Cumin

1 Teaspoon Turmeric (Anti inflammatory properties)

2 tsp Sea Salt

½ tsp pepper (optional)

¼ Cup Liquid. (water or vegetable broth)

DIRECTIONS:

Add Olive Oil to a hot sauce pan

Add Garlic as soon as you add EVOO.  (This will allow Garlic to better infuse the oil)

Cook garlic just until brown

Add 1 Can of  rinsed Beans.  Stir and then Mash the hell out of them.

Add 2^nd can of rinsed beans.  Mash lightly

Add Liquid.  (Add more if needed but make sure you mix well and add sodium if too bland after you add liquid.)

Fragrant Vietnamese Noodle Soup

Fragrant Vietnamese Noodle Soup

                                                    Contributed by, The Lazy Asian Chef

You guys know I like to keep recipes simple and fresh.  This noodle soup is extremely fragrant, delicate and excellent for your belly.  My husband cooks this a lot during the winter because it’s friendly for all my food intolerances! 

Keep in mind, a lot of the recipes I send you give you leniency to play around with the spices and flavors.  My one wish is that through these recipes, you discover new techniques, spices and flavor combinations.  Maybe you don’t love them all but at least you are adventurous and stepping out of your comfort zone!

Ingredients for Broth

8 qt Water                                                                   

2 Star Anise

3 Cinnamon Sticks

1 tbl Whole Clove

3 Bay Leaves

1 tbl black peppercorns

1 tbl coriander seeds

1 tbl salt

3 garlic cloves

1 yellow onion, halved and charred

2-3 inches ginger, slightly crushed and charred

Meat bones (Beef, Chicken, or Pork - As much as you're willing to spend)
Gluten Free Rice Noodles (cook as is on package!)

Simmer low and slow.  Overnight to wake up to an amazing aroma.

Condiments/Toppings - ***  Remember, all these toppings are to your taste!  Add as much or as little as you would like.  PLAY around and don’t be scared!  Remember the heat of the broth poured over them will wilt and cook them.. that’s okay!

Cilantro -  I may have an addiction to Cilantro.  I take the leaves off the stem (the stems are a bit bitter, the texture is weird AND they give me gas.  What??  Just sayin’)

Sliced Green Onions

White onion

Asian Basil – ( I purchase mine at the local Asian market, it’s so much cheaper!!)

Beansprouts – A TON!  The heat of the soup will slightly cook them.

Siriracha Sauce

Gluten Free Hoisin

Juice of 1 Lime

BONUS FOR THE Adventurer in you!

If you are a meat eating human, you MUST give this a go!  Add ox tail to the broth.  When broth is done, pick the meat from all the bones (the meat you want to eat that is) but leave the oxtail whole.  Put into a different contain and use as you want. 

Heat the meat including the oxtail in your broth when you re heat your soup.  How do you eat ox tail??  Things will get messy but the messier the better!

Take a bit of ox tail meat, wrap some Asian basil around it and dip it in hoisin sauce!  My mouth is watering Now!