TIKA’S TOMATO AND AVOCADO SALAD – (Mediterranean Diet Friendly)

Tomato and Avocado Salad

It’s Tomato Season!
Chew Wanna Eat?

Tika’s Tomato and Avocado Salad

It’s Mediterranean Diet Friendly! Very colorful and tasty, one of the most requested summer recipes in our household, and it’s quick to make.

SALAD:
1 large tomato, diced
1 – 2 large avocados, peeled and diced
1 clove garlic, diced
2 TBSP chopped red onion
OPTIONAL: ¼ cup diced cucumber
2 TBSP diced roasted red pepper

DRESSING:
1 TBSP honey
3 TBSP Olive or canola oil
Juice of 1 lime
2 dashes cayenne pepper or chipotle powder
¼ tsp Cilantro
Salt and pepper
Bit of parsley, fresh or dried

Mix dressing and pour over salad. Serve

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By Tika for CHEW WANNA EAT? © 2018

Tomato and Avocado Salad

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Cheesy Broccoli and Rice with Chicken and Bacon

Cheesy Rice and Broccoli (4)

     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

Cheesy Rice and Broccoli (2)

Cheesy Broccoli and Rice

Cheesy Rice and Broccoli (3)

Cheesy Broccoli and Rice (2)

Cheesy Broccoli and Rice (3)

Cheesy Broccoli and Rice (4)

Cheesy Rice and Broccoli (4)

 

 

 

 

 

YAKISOBA SAUCE

Yakisoba Sauce

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, Shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.

By Tika for Chew Wanna Eat? 4/21/18

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By Tika for CHEW WANNA EAT? © 2018

 

Yakisoba - Copy

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Beefy Barley with Spring Vegetables

Beefy Barley with Spring Vegetables

     I love Barley and I’m always figuring out new ways to cook it.  This is an excellent side dish chock full of protein and vitamins.  Low in fat and high on flavor.  Going to make this again soon!  I served it with Pan Roasted Teriyaki Swordfish, but it would go with just about anything.

 

INGREDIENTS:  Yields 4 servings

1 can Beef Broth

¼ cup Cabernet Sauvignon

½ cup Pearl Barley

2 cloves Garlic

¾ cup Asparagus Spears, cut into sections

½ cup Snow Peas, cut into sections

1 cup Mushrooms, sliced

 

PREPARATION:

In a large skillet, bring Broth and Wine to a simmer.  Add Barley, stir, and cover.  Reduce heat to low and simmer 40 minutes.

Add Mushrooms, Snow Peas, and Garlic.  Simmer for another few minutes until liquid has evaporated.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

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Beefy Barley with Spring Vegetables (2)

Beefy Barley with Spring Vegetables (3)Beefy Barley with Spring Vegetables

Roasted Sweet Potatoes & Asparagus

Roasted Sweet Potatoes and Asparagus


     In our quest to eat healthier without giving up flavorful foods, this is my new way of cooking Sweet Potatoes and Asparagus. I do it in my toaster oven, but you can tuck a small dish in your oven alongside whatever else you’re cooking. Note that I didn’t make a huge batch for just the two of us, so please increase ingredient amounts if you’re feeding a family. 

ROASTED SWEET POTATOES

Ingredients:  Yields 2 servings

1 large Sweet Potato, scrubbed well

Drizzle of Olive Oil

Seasonings:  Thyme, Salt

 

PREPARATION:

Poke a few holes in the clean potato with a sharp knife.  Wrap in a damp paper towel and microwave for 2 ½ minutes, turning over about halfway through.

Cut into large chunks, place on cooking tray, drizzle with olive oil, and then sprinkle on Thyme and Salt.

Bake in a moderate oven for about 20-30 minutes, depending on how large your chunks are.  Flip over a few times during cooking.

ROASTED ASPARAGUS

Ingredients:  Yields 2 servings 

12 Asparagus Stalks, washed

Drizzle of Olive Oil

Seasonings:  Tika’s Greek Seasoning

 

PREPARATION:

With your fingers on each end, bend Asparagus stalks until the bottom snaps off.  Discard the tougher ends or make soup.

Place on the same dish as the Sweet Potatoes after about 15 minutes.  Drizzle with Olive Oil, sprinkle on Tika’s Greek Seasoning, flipping once during cooking.  Depending on temperature, the asparagus will be cooked in about 12 minutes, depending on how soft you like them.

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By Tika for CHEW WANNA EAT? © 2018

Roasted Sweet Potatoes and Asparagus

Roasted Sweet Potatoes & Asparagus

Roasted Sweet Potatoes & Asparagus 1

Roasted Sweet Potatoes and Asparagus

Sweet Potato Patties

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     We love sweet potatoes and bake them often as a side dish with chicken, pork, turkey, ham, or even fish.  The leftovers usually hang around.  Sometimes they get reheated and eaten, but many times they just go to the dogs or to the trash.  I hate being wasteful, so today I decided to do something with the leftovers.  Good?  You bet!!  And a new Westover Leftover was born.

INGREDIENTS:  YIELDS 8 PATTIES

2 leftover sweet potatoes, peeled

1 egg, beaten

2 -3 TBSP bread crumbs

3-4 slices cooked bacon, crumbled

½ – ¾ cup veggies (corn, Kale, spinach, onions, maybe even bell pepper)

Dash salt, pepper, cinnamon, and nutmeg

 

PREPARATION:

In a medium bowl, beat the egg.  Add the sweet potato and mash with a fork.  Add bread crumbs, bacon, veggies, and seasonings.  Form into patties and cook in a skillet until browned on both sides.  I drizzled a little olive oil at first, and then when I flipped them, I put a teeny smidge of butter.  Flatten the patties slightly after flipping.

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By Tika for CHEW WANNA EAT? © 2018

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ZUCCHINI FRITTERS

Zucchini Fritters

     I made my new Zucchini Blueberry cookies again today because Bob was out of sweets and not a happy camper.  I had some leftover grated zucchini and didn’t want to throw it out.  Boy, am I glad I didn’t.  These fritters were awesome!  I’ve never had them before, nor have I made them before.  I just made it up as I went along.  The only thing I’ll change next time is to make them smaller.  Here’s how I did it:

INGREDIENTS:

2 cups grated zucchini

½ cup AP flour

2 tsp low sodium soy sauce

1/3 cup grated onion

1 tsp garlic powder

1 egg

pepper

 

PREPARATION:

Wash and peel about half of the skin off the zucchini.  See how nice the green skin looks in the finished product?

In a medium mixing bowl, add flour, soy, onion, garlic powder, egg, and pepper.  Mix well with a fork.  Add the zucchini and mix well.  The finished product should be like a thick pancake batter.

Preheat a skillet and add some olive oil.  Using a large spoon, drop batter into hot oil and cook until desired color is obtained.  Flip, flatten with a spatula and cook the other side.  Drain on paper toweling.  Serve.

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Zucchini Fritters (2)

ZESTY FRIED GREEN TOMATOES

Zesty Fried Green Tomatoes (4)

Bob loves fried green tomatoes.  He said my new version was the best ever.  He loved the chipotle powder.  You can eliminate it, of course, but we like the heat.

INGREDIENTS:

3 large green tomatoes, washed and sliced ½“ thick

2 cups AP flour

½ cup yellow corn meal

1 tsp garlic powder

1 tsp onion powder

1 tsp parsley

Salt and pepper

¾ tsp chipotle chili powder

3 eggs, beaten

3 TBSP milk

 

PREPARATION:

In small bowl, beat egg and milk.  Add salt and pepper to taste. Set aside.

Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder, and chipotle chili powder. Stir.

Dip sliced tomatoes first in flour, then in egg, then in flour again.

Heat a large frying pan and cover bottom with olive oil.  Cook until tomatoes are soft and desired color is reached.  Approximately 5 minutes per side.  Drain on paper toweling.

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By Tika for CHEW WANNA EAT? © 2017

Zesty Fried Green Tomatoes (2)

Zesty Fried Green Tomatoes

Zesty Fried Green Tomatoes (3)

Zesty Fried Green Tomatoes (4)

 

PICKLED CORN, EASY

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     While visiting our friends Jindra and Philip in Kentucky, Bob was able to try pickled corn for the first time. He was just crazy about it. I was able to get the recipe from another friend who made the corn he tried. Carolyn tells me that she and her mother have used this simple recipe for years and they do batches of 10 – 12 dozen ears of corn at a time. Southerners love it, and it is a staple in most Southern homes. Carolyn and her mother Roxie give lots of it away as gifts.

     As much as I cook, I am a freezer. I’ve never canned or pickled anything. This process is simple and needs no pressure cooker or hot water bath. It uses fermentation to preserve it.

     We were very happy with the results and will be making a lot more next summer. Thank you Carolyn!!

INGREDIENTS:

Fresh corn on the cob

1 pint sterilized Mason Jars

Pickling salt or Kosher salt

Distilled or Spring Water

PREPARATION:

Peel and desilk the corn.  Boil until just tender.  I cooked it for 5 minutes.  Plunge the corn in iced water to stop the cooking process.

When cool enough to handle, slice the corn off the cobs and pack tightly in jars.  Clean and dry the lip of the jars.

Place a rounded Tablespoon of salt on top of the corn, then fill with water only to the bottom ring on the lip of the jar.  (You need to leave a little air space for the fermentation to work).  Put a new flat lid on each jar, and then tighten the ring.

Store in a cool place for approximately 6 weeks, although Carolyn tells me you can give it a taste after 2 or 3 weeks.

NOTE:  No hot water bath or pressure cook is necessary with this process.

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By Tika for CHEW WANNA EAT? © 2016

SALSA, GARDEN FRESH

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Salsa is great, but when you make it from your own garden produce, it’s that much better!

INGREDIENTS:

5 or 6 fresh large tomatoes, diced
2 medium bell peppers, 1 red and 1 orange
1 medium green bell pepper
2 TBSP minced garlic
1 large onion, diced
Juice of 1 fresh lime (lemon works if you don’t have lime)
3 TBSP vinegar
Jalapenos, chopped (to taste)
Seasonings to taste: Cumin, Cilantro, Chipotle Chili Powder, Salt and Pepper

PREPARATION:

The tomatoes do not need to be peeled or seeded, but feel free to do so if you’d like. Dice them and place into a large bowl. Seed and dice as much bell pepper as you want, and add that to tomatoes. Add garlic and diced tomato, lime juice, vinegar, chopped Jalapenos and begin adding the seasonings. Start with ½ tsp of each and then begin tasting. Remember that it will grow hotter as it sits, so don’t overdo on the Chipotle Chili Powder or Jalapenos.

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By Tika for CHEW WANNA EAT? © 2016

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