Slow Cooker Baked Beans in a Rice Cooker (DRIED BEANS!!)

Here is our dinner tomorrow night.  One of the great things about it, is that you can start with dried beans and 4 hours later, you have a full meal.  My rice cooker has a slow cook setting.

Slow-Cooked Baked Beans in a Rice Cooker
Serves 6–8 as a side dish and 3-4 as a main meal.
Ingredients:

• 3/4 lb thick-cut bacon, diced
• 1 lb kielbasa, sliced into coins 
• 1 large onion, diced
• 1 lb dried pinto beans
• 5 cups water
• 3/4 cup molasses
• 1/2 cup ketchup
• 1/4 cup spicy mustard
• 1 tsp salt
• 1 tsp black pepper

Preparation:

1. Cook the bacon over medium heat in a medium-size skillet. When the bacon begins to brown, add the onions and kielbasa and sauté until translucent.
2. Place the beans into the slow cooker with the water, bacon, kielbasa and onion. Cover and set the slow cooker on high for 3 hours.
3. Meanwhile, prepare the sauce. Combine the molasses, ketchup, mustard, salt, and pepper in a small bowl. Set aside.
4. After 3 hours add the sauce and stir to combine. Cover and let the beans cook an additional hour.

Experimenting Today

Today, I am experimenting.  It will be edible for sure, but not sure how good. This is what I did.

I put two cups of  dried black eyed peas in my extra large slow cooker.  I had a ham bone in the freezer from a spiral sliced ham.  It was full of meat.  I defrosted it and put it on top of the dried beans.  I also poured in the packet of glaze that came with it originally.  (I hadn't used it because the sliced  ham was used for cold sandwiches.)  I then sauteed a medium onion, 5 cloves of garlic and a large jalapeno in bacon fat along with a teaspoon of each cumin and black mustard seeds.  I just wilted the onion and waited for the mustard seeds to start popping.  I poured the entire thing into the slow cooker on top of the ham.  I then added 4 cups of water and set the slow cooker to high.  I chose 7 hours, but will check on it and add or subtract time as I notice how the ham/beans are faring. 

It was actually done in 5 hours and it was AWESOME!!!!  My husband said "DO IT AGAIN," and most of the time he says NOTHING.

Menu 4/28 - 5/9

Here is our menu for the next week or so.

Sat 4/28 - OUT
Sun 4/29 - Pulled Pork Quesadillas and Slaw
Mon 4/30 - Chicken Tacos, Bean Tacos
Tue 5/1 -  Black Eyed Peas and Turkey Kielbasa in slow cooker and Slaw
Wed 5/2 - 2 for $20
Thu 5/3 - OUT for 10th Anniversary
Fri 5/4 - Wings, Celery, Carrots
Sat 5/5 - OUT
Sun 5/6 - Bourbon BBQ Ribs (Kentucky Derby), Black Bean, Corn and Pepper Salad (Cinco de Mayo)
Mon 5/7 - Chicken Fajita Wraps
Tue 5/8  - Roast Chicken, Smashed Garlic Potatoes, Broccoli
Wed 5/9 - Chicken a la King with Peas over Brown Rice in Rice Cooker

Nacho Ravioli Bake

Ok, what does that mean??  Nachos and Ravioli???  YES!  It has many good reasons for being a great dish.  First, it adds variety to ravioli.  Second, it allows you to make a full meal in one pan, veggies and all!  And third, it allows you to cut back on the white pasta carbs.

Here is how you do it:

Ingredients:

2 28 ounce bags frozen ravioli
2 cans fat free refried beans.  (If you like it spicy, use the spicy variety.)
1 large can tomato puree
2 large cans diced tomatoes
2 cups shredded cheddar cheese
3 cups black beans or any beans you like (Canned beans are fine; I make dried beans and freeze in 1 cup portions.)

Preheat oven to 350F

I use a very large roasting pan/lasagne pan size.  But this can be made in any size casserole

In a large casserole dish pour half of the tomato puree.  Place one layer of the ravioli (still frozen) and then begin layering the refried beans (spreading with a spatula), the black beans, the cheddar cheese and the diced tomatoes.  Depending on the size of your casserole you will have at least 3 layers.  So plan accordingly and only use 1/3 of your ingredients at a time.

When you reach the top layer, end with the cheese and pour the last half of the tomato puree over the top.  Be sure all the ravioli is submerged in the liquid.  The secret to being able to cook the ravioli from the frozen state is to keep them under the liquid.  Cover with foil

Bake covered for 45 minutes.  Remove foil and bake additional 15 minutes or until cheese is bubbly.  Let stand 10 minutes before serving to allow the liquid to cool enough so it won't swim on your plate.

Menus changing because of Hurricane Irene!

One week ago today,Irene came to visit. Hurricane Irene that is. We lost our electricity for over 48 hours and had to change a bunch of meals around. Also, our favorite local music place where we had planned to go tonight for dinner was destroyed in flooding so another meal changed. So, here is a current menu for today going forward.

Menu 9/3/11 -

Sat 9/3 - Pineapple Pork Ribs, String Beans
Sun 9/4 - Chicken Enchilada Casserole
Mon 9/5 - Pork Chops Murphy**
Tue 9/6 - Kielbasa and Black Bean Stew
Wed 9/7 - Chinese Take Out
Thu 9/8 - Arroz Con Pollo in Rice Cooker
Fri 9/9 - Out
Sat 9/10- Buffalo Chicken Strips over Spinach Salad with (Blue Cheese Crumbles and dressing for me, vinaigrette for hubby)
Sun 9/11- Meatball Strogonoff over Egg Noodles in Rice Cooker

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**
Pork Chops Murphy

8 small red potatoes, quartered
4 thick pork rib or loin chops (on the bone)
Salt and Pepper to taste
4 TBS olive oil
1 large onion, thinly sliced
1 cup bottled HOT cherry peppers in vinegar (with juice)(I use more!)
1 8 ounce can tomato sauce


In 2 TBS olive oil, brown potatoes and let cook until knife can be inserted easily, but not falling apart. Remove from pan.

Sprinkle chops with salt and pepper. In same skillet from potatoes heat the other 2 TBS of olive oil and brown chops on both sides. Remove from pan.

Add onion slices and cook over medium heat stirring often for 10 min. Slit peppers and let juices run into pan. Add peppers and stir into onions. Return pork chops to pan and spoon peppers and onions on top. Add tomato sauce and cook 10 minutes until cooked through. Add potatoes back in before serving.

**I love the hot peppers! I often use the ones stuffed with prosciutto and provolone for this recipe. I slice them open and add at least 2 tablespoons of the vinegar brine to the pan in addition to what comes out of the peppers.

Menu 8-16 to 8-26

Diane's Menu 8-16 to 8-26

Tue 8-16 - Asian Grilled Pork Chops and Miso Sambal Cole Slaw**
Wed 8-17 - Chinese take out
Thu 8-18 - Chicken Cordon Bleu Pasta in Rice Cooker
Fri 8-19 - Buffalo Wings, carrot and celery
Sat 8-20 - Black Beans and Pork Stew in Slow Cooker
Sun 8-21 - Hot Sausage and Ziti in Rice Cooker
Mon 8-22 - Pizza
Tue 8-23 - Chicken and Snow Peas over Brown Rice
Wed 8-24 - Chinese take out
Thu 8-25 - Roast Chicken Thighs and Potatoes
Fri 8-26 - Steak Wraps with Caesar Salad

***

Miso Sambal Cole Slaw Dressing

2 TBSP chile paste with garlic
2 TBSP chopped peeled ginger
2 TBSP white miso
2 TBSP rice wine vinegar
1 1/2 TBSP sugar or Splenda
1 1/2 TSP dark sesame oil


**

Chicken Cordon Bleu Pasta in Rice Cooker (serves 4-6)

1 pound sturdy whole grain pasta like rigatoni, ziti or rotelle
2 boneless skinless chicken breasts, cut into small chunks
4 ounces sliced prosciutto or leftover ham or deli ham
2 ounces thick sliced swiss cheese, cut up or torn
2 TBSP minced garlic
1 medium onion, diced
1 can evaporated skim milk
1/2 cup dry white wine (or sherry) and 2 1/2 cups water (or 3 cups water)
6 wedges laughing cow Swiss cheese

Put all ingredients in rice cooker. Press start. About 30 minutes into cycle check to see if there is enough water for pasta. You might have to add another 1/2-1 cup. Stir well when rice cooker is done before serving.

**

Diane's Chili Mac in Slow Cooker

I am sure many people cook chili in their slow cooker. This is my version. It makes enough for 6 people.

2 lbs ground beef (a mixture of beef and pork also works)
1 29 ounce can tomato sauce
1 29 ounce can diced tomatoes
1 29 ounce can black beans (I often use a mixture of different beans - kidney, white, garbonzo - whatever you prefer)
2 large onions, diced
2 tablespoons chili powder
2 tablespoons minced garlic (approximately 6 cloves)
2 tablespoons cumin
1 tablespoon dried oregano
1-3 teaspoons cayenne pepper or 2-3 diced fresh jalapenos
1/2 pound sturdy whole wheat pasta (like rigatoni, shells, rotini, elbows etc)
1 cup shredded cheddar cheese

Brown ground meat in skillet, breaking up chunks.

While meat is browning put the rest of the ingredients in a slow cooker except the pasta and cheese. When meat is browned add it to slow cooker and stir to combine. Cook on medium for 8-9 hours. One hour before it's done, turn to high and stir in pasta. When done, stir in cheese. Pass hot sauce if not spicy enough.

****

Mexican Style Chicken and White Beans

After watching a television show about the value of eating white beans I put my thinking cap on and came up with this one.


Mexican Chicken and White Beans in Slow Cooker

3 Boneless Skinless Chicken Breasts (about 18 ounces)
2 14 ounce cans of white beans (sometimes called cannellini)
2 large jalapeno peppers, diced
2 inch piece of chorizo, diced
2 leeks, cleaned, halved and sliced (just the white parts)
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano

In a skillet on medium high heat saute the chorizo until heated through and browned. Remove from skillet and add to a slow cooker pot. In oils from chorizo, brown the chicken breasts and then add to the slow cooker. In same pan again, saute jalapenos and add to slow cooker.

Slice up leeks and add to slow cooker. Open cans and add to slow cooker with the liquid. Add the seasonings.

Cook on high for 4 hours or low for 6-8 hours or until chicken is cooked through.

***

Diane's Menu 5/2/2011 - 5/11/2011

Diane's Menu 5/2/2011 - 5/11/2011

This is a celebration week! Cinco de Maya and our anniversary!

Mon 5/2 - Pizza
Tue 5/3 - Out for anniversary dinner
Wed 5/4 - Pork Cutlets and veggies with Quinoa in Rice Cooker
Thu 5/5 - Mexican Corn Cakes (filled with chorizo, jalapenos, corn, black beans and spices)
Fri 5/6 - Chicken Chili with White Beans and Spinach with Brown Rice in Rice Cooker
Sat 5/7 - Whole Wheat Pasta with Hot Sausage
Sun 5/8 - Spanish Chicken and Yellow Rice in Rice Cooker
Mon 5/9 - Pizza
Tue 5/10 - Short Ribs Stew in Slow Cooker
Wed 5/11 - Kielbasa Stew with Sauerkraut and Apples

******

Diane's Menu 3/8/2011 -

Diane's Menu 3/8/2011 -


Tue - 3/8 - Chili corn bread
Wed - 3/9 - Red Curry Shrimp over Spaghetti Squash
Thu - 3/10 - Ham and Beans
Fri - 3/11 - Veggie Stir Fry over Rice Pilaf
Sat - 3/12 - Spicy Polenta with Sausage
Sun - 3/13 - Mung Beans and Chicken Indian Style
Mon - 3/14 - Pizza
Tue - 3/15 - Pasta
Wed - 3/16 - Apricot Chicken and Veggies
Thu - 3/17 - Corned Beef, Slaw, Roasted Red Bliss Potatoes

***

Adjustments to last Menu - 2/5/2011 -

Due to changes in diet and availability of food delivered and on sale, I have changed our menu.

2/5 - Sat - Green Chili Chicken (Weight Watchers in 20 minutes Cookbook)
2/6 - Sun - Vindaloo Beef (Aarti Party)
2/7 - Mon - Apricot Chicken
2/8 - Tue - Left over Vindaloo Beef
2/9 - Wed - Slow Cooker Chicken and Grits
2/10 - Thu - Ravioli Lasagna
2/11 - Fri - Out with friends
2/12 - Sat - Ham and Beans

***

Diane's Menu 1/21/2011 - 2/1/2011

Diane's Menu 1/21/2011 - 2/1/2011


1/21 - Fri - Pasta
1/22 - Sat - Out for Birthday Dinner
1/23 - Sun - Red Curry Tilapia and String Beans
1/24 - Mon - Pizza
1/25 - Tue - Shrimp Cocktail, Peach Melba for dessert
1/26 - Wed - Beef Bourguinon a la Julia Child
1/27 - Thu - Green Chili Chicken, Broccoli
1/28 - Fri - Spanish Style Everything Rice (Rachael Ray)
1/29 - Sat - Apricot Chicken (Rachael Ray)
1/30 - Sun - Sinacore's
1/31 - Mon - Pizza
2/1 - Tue - Pork and Beans

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Snow storm changes meal schedules

Well here in the Northeast we are just recovering from a major blizzard. While I love snow and even blizzards, I know this is a hardship for many. I also decided that this was a good time to write about flexibility in my menu.

While I do keep a menu all the time, and use it every day, I know that there will be days when I just can't make the item on the list. There are many genuine reasons for changing your plans and some are just plain "cause I just don't feel like that today".

This week I changed a few of my days plans because of the storm. I normally bring home pizza on Monday nights after work. The local pizza place has a special on Mondays of a large plain pizza for $6.95 and I can't even start my oven for that, so it has become a standard. Well, my work place was closed and I never got out Monday so no pizza. In its place, we had giant ham sandwiches from the leftover ham on Sunday. I didn't want to make ham 3 days in a row, so we had franks and beans on Tuesday night. I always have franks and beans in the pantry.

Anyhow, all that to tell you that things got pushed around and today is our Short Rib Chili. It is in the slow cooker right now and smells so good!!

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Diane's Menu 12/26/2010 - 1/3/2011

Diane's Menu 12/26/2010 - 1/3/2011


Sun 12/26 - Ham, Roasted Sweet Potatoes, Salad
Mon 12/27 - Pizza
Tue 12/28 - Mac and Cheese with Ham and Spinach in Rice Cooker
Wed 12/29 - Short Rib Chili in Slow Cooker
Thu 12/30 - Shrimp and Sausage Jambalaya in Rice Cooker
Fri 12/31 - NEW YEARS EVE PARTY!!!
Sat 1/01 - Ham Strata
Sun 1/02 - Pasta in Marinara Sauce, Salad
Mon 1/03 - Pizza

**

Diane's Menu 11/20 - 11/28/2011

Diane's Menu 11/20 - 11/28/2011

Sat 11/20 - Braised Paprika Chicken **, Spinach
Sun 11/21 - Stuffed Pork Chops, Home Fries, Carrots
Mon 11/22 - Pizza
Tue 11/23 - Chicken and Broccoli Roll-ups
Wed 11/24 - Ham, Asparagus, Sweet Potatoes
Thu 11/25 - GUESS!
Fri 11/26 - Pasta and Hot Sausage Marinara
Sat 11/27 - Shrimp and Spinach Risotto
Sun 11/28 - Chicken and Chickpea Curry

*****

Braised Paprika Chicken
Aida Mollenkamp

Recipe courtesy Aida Mollenkamp
Total Time:1 hr 5 min

* Prep: 10 min
* Cook: 55 min
* Yield: 4 servings

Ingredients

* 2 tablespoons kosher salt
* 2 tablespoons smoked paprika
* 1 teaspoon freshly ground black pepper
* 2 1/2 pounds bone-in chicken thighs (about 6 to 8)
* 1 tablespoon vegetable oil

* 2 medium yellow onions, quartered and thinly sliced crosswise
* Salt and freshly ground black pepper
* 1 medium russet potato, small dice
* 2 cups low-sodium chicken broth


Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.

Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Quick and Healthy Side Dish

I made a really easy side dish today in my rice cooker. Healthy and very tasty too!

Diane's Wild Rice and Veggies


1 teaspoon olive oil
1 onion diced
1 clove garlic, minced
1 tablespoon cumin
1 teaspoon chili powder

1 cup wild rice

1 veggie or chicken bouillon cube
3 cups water
1 bag frozen fiesta veggie mix (beans of all types, carrots, broccoli)


In rice cooker add first 4 ingredients. Stir to mix. Add wild rice. Stir to coat the rice with the oil and flavors. Add bouillon cube and water. Set rice cooker to white or brown rice. (Depending on your preference: the white setting will stop when the wild rice is still nutty in texture and the brown setting will stop when the wild rice is a bit softer.)

About 2-5 minutes before the wild rice is done, add the bag of frozen fiesta veggie mix. Stir to mix. Close rice cooker and wait till it turns to keep warm. ENJOY!!

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Diane's Menu 7/15/2010 - 7/22/2010

Diane's Menu 7/15/2010 - 7/22/2010

7/15 Thu - Spicy Kielbasa and Black Eyed Peas
7/16 Fri - Pork and Broccoli Stir Fry with Brown Rice
7/17 Sat - Mock Fried Chicken and Corn on the Cob
7/18 Sun - Mac and Cheese
7/19 Mon - Take Out Pizza
7/20 Tue - Chicken, Bean and Wild Rice Salad **
7/21 Wed - Chicken Parmesan
7/22 Thu - Pasta Amatriciana
7/23 Fri - Indian Chickpea and Rice Casserole **
7/24 Sat - Dinner out

** Recipe follows



Chicken, Bean and Wild Rice Salad

Makes 6 servings (about 1 cup each)
Preparation Time: 10 to 15 minutes

1 package (6.2 ounces) fast-cooking long grain and wild rice, cooked without spice packet, cooled (I will be making my own using brown rice with the long grain rice)
1 can (15 ounces) Light or Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Light or Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Black beans or Pinto beans or 1 1/2 cups cooked dry-packaged Black beans or Pinto beans, rinsed, drained
1 can (11 ounces) Mandarin orange segments, drained
1 cup frozen, thawed peas

Raspberry Vinaigrette (recipe follows)
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed
1/2 cup coarsely chopped toasted pecan halves (optional)

Preparation

Combine rice, beans, orange segments, and peas; pour 2/3 cup Raspberry Vinaigrette over and toss. Season to taste with salt and pepper.
Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side. Drizzle remaining 1/3 cup Raspberry Vinaigrette over beets and chicken. Sprinkle with pecans, if desired.


Raspberry Vinaigrette
Makes about 1 cup

1/3 cup olive oil
1/4 cup raspberry or red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange juice

Preparation

Whisk together the all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.

TIP: To save time, prepared raspberry vinaigrette dressing can be used. To cool rice quickly, spread cooked rice on a cookie sheet and refrigerate.
NOTE: Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information

Per serving: Calories 445; Fat 13g; % Calories from Fat 24; Carbohydrate 65g; Folate 240mcg; Sodium 1326mg; Protein 26g; Dietary Fiber 12g; Cholesterol 37mg

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Indian Chickpea-Rice Casserole

2 tsp. canola oil
2 Tbs. mustard seeds
1 tsp. cumin seeds
1 small red onion, peeled and chopped (about 3/4 cup)
1 Tbs. minced fresh ginger
2 1/4 cups low-sodium vegetable broth
1 cup basmati rice
1 cup cooked chickpeas, or canned chickpeas, drained
1/3 cup dried currants
1 medium-sized carrot, peeled and shredded
1/3 cup chopped fresh cilantro, for garnish
1/3 cup roasted cashews, coarsely chopped, for garnish

Preheat oven to 350F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium-high heat. Add mustard and cumin seeds. When mustard seeds begin to pop (after about 30 seconds), turn off heat, and transfer spice mixture to small bowl; set aside.
Heat remaining 1 tsp. oil in Dutch oven over medium heat. Add onion and ginger, and cook, stirring often, 6 minutes, or until onion is softened. Stir in spice mixture, broth, rice, chickpeas, currants and carrot.
Cover and bake 45 minutes, or until rice is tender and broth is absorbed. Garnish with cilantro and cashews, and serve hot.

Serves 6

Source: Vegetarian Times Issue: March 1, 2006 p.47
Formatted by Chupa Babi: 06.22.08

Nutritional Information Per SERVING: Calories: 257, Protein: 7g, Total fat: 7g, Carbs: 43g, Cholesterol: mg, Sodium: 159mg, Fiber: 5g, Sugars: 9g

Heating and popping the mustard seeds make their flavor a nutty, not hot, addition to this fragrant rice casserole. For best results, use a mild vegetable broth, such as Imagine or Swanson, preferably one not made with tomatoes.
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Diane's Menu 7/8/2010 - 7/14/2010

Diane's Menu 7/8/2010 - 7/14/2010

7/8 Thu - BBQ Country Style Pork Ribs, Bean and Corn Salad
7/9 Fri - Grilled Chicken, Brown Rice Pilaf, Salad
7/10 Sat - Rib Eye Steak, Baked Potatoes, Cucumber and Tomato Salad
7/11 Sun - Pasta and Peas
7/12 Mon - Take out pizza
7/13 Tue - Hot Buffalo Meatballs over Brown Rice, Salad
7/14 Wed - Asian Grilled Pork Chops, Asian Slaw

***

Diane's Menu 6/29/2010 - 7/7/2010

Diane's Menu 6/28/2010 - 7/7/2010

6/28 Monday - Take-out pizza
6/29 Tuesday - Pasta Marinara and Salad
6/30 Wednesday - Caesar Salad with Grilled Shrimp and Chicken
7/1 Thursday - Hot Dogs and Beans
7/2 Friday - Spaghetti Amatriciana
7/3 Saturday - Kielbasa and Bean Stew in Rice Cooker
7/4 Sunday - Steak, Sweet Potato Salad, Corn on the Cob
7/5 Monday - Take-out pizza
7/6 Tuesday - Grilled Hot Sausage Grinders, String Bean Salad
7/7 Wednesday - Spinach Ravioli Florentine

****

Roasted Sweet Potato Salad with Warm Chutney Dressing

Recipe courtesy Devon Delaney

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly-sweet marshmallows in this! We love it!

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
35 min

Level:
Intermediate

Serves:
8 servings

Ingredients
Salad:

* 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
* 5 tablespoons olive oil
* 1 tablespoon finely chopped fresh rosemary
* 1 teaspoon salt, plus more as needed
* 1 teaspoon freshly ground black pepper, plus more as needed
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground ginger
* 1 cup raw green pumpkin seeds (also known as pepitas)
* 1 cup dried cranberries
* 1 cup chopped scallions (green and white)
* 1 cup julienned roasted red pepper

Dressing:

* 6 tablespoons balsamic vinegar
* 1/3 cup mango chutney
* 2 tablespoons Dijon mustard
* 2 tablespoons honey
* 2 garlic cloves, minced
* 1/4 cup olive oil

Directions

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.

Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Diane's Menu 6/06/2010 -

Diane's Menu 6/6/10 -

6/6 Sunday - Roasted chicken thighs, corn on the cob
6/7 Monday - Weekly take out pizza
6/8 Tuesday - Hot link grinders on home made semolina rolls, string bean salad
6/9 Wednesday - Jack burger sliders on homemade sour dough rolls, green salad
6/10 Thursday - Steak salad with artichoke hearts, roasted red peppers, mozzarella cheese and balsamic honey dressing.
6/11 Friday - Shrimp Jambalaya with corn (rice cooker)
6/12 Saturday - Out to Dinner for Mexican Food

*****