Wild Rice Salad with Dried Cherries.

When my husband was first "diagnosed" with borderline diabetes 9 years ago... I found myself at Wal-mart in the cookbook section looking for anything to help me feed my husband... and not push him over the edge into diabetesland. Not a peaceful place to be. I found the Betty Crocker's Diabetes Cookbook... bought it... and tried to live by it for the next few months.

 

It helped, and had a lot of yummy stuff in it. Yummy stuff that left us satisfied. So, that's good. And of course now that I've educated myself even more on the subject - we've found something that works even better for us. Something that has changed my husbands "diagnosis" completely... and made those sugar levels just like yours and mine. Miracle? Somewhat. But I know it's because of some healthy eating on his part.

 

Anyhow, this is one we always come back to. And I love it because it 's good. But it reminds me of a time when I was close to loosing all hope and deeply concerned about the health of my most favorite person in the whole wide world. It's good to be reminded of where you've come from and how far you've traveled.

 

1 1/2 cups long-grain and wild rice

1 apple, chopped

1 green bell pepper, chopped

1 stalk of celery, chopped

1/3 cup dried cherries, chopped (or craisins)

2 tablespoons soy sauce

2 tablespoons water

2 teaspoons sugar

2 teaspoons cider vinegar

1/3 cup dry-roasted peanuts, toasted

 

Cook rice according to directions, and spread evenly in thin layer on a large cookie sheet to cool. Let stand 10 to 12 minutes.

 

Mix apple, bell pepper, celery and cherries/craisins in a large bowl. Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apple mixture. Gently toss until coated. Add peanuts. Gently toss.

Cherry Chipotle Chili.

This should be called "Cherry Chipotle Chili, Hold the Chipotle." That's what the title said, but there was no chipotle in the recipe (checking to see if it was left off). Anyhow, my first go at any recipe I usually cook it exactly like the recipe says... and then adjust the next time if it's a hit.

I was more intrigued to make this because it sounded totally interesting, and I'm currently obsessed with dried cherries. Plus, it has most of the ingredients that we love. I loved it, my kids loved it... but my husband (and Mandy - I gave her some leftovers to see what she though) thought it was too sweet... and really needed the chipotle. NEXT time I'll add a good amount of chipotle in adobo.

2 cups vegetable broth
1 cup dried cherries (our grocery has them by the raisins)
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
? chipotle in adobo sauce?
4 cup petite canned chopped tomatoes
1 16 oz can black beans
1/4 cup chopped cilantro
avocado to taste

For chips: (i skipped the chips)
Spelt Flour tortillas
Coconut oil

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.

Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes.

Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil.

Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated.

I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili.

from Lugubrious Delights

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette.

snagged from bon appetit.com

This recipe was in the Thanksgiving issue of my Bon Appetit magazine. I was in charge of a side for the big day and figured I'd give it a try, along with the maple-braised butternut squash with fresh thyme. I know they say not to try new recipes for such a big day... but after looking at the ingredients and making it in my mouth... I knew they'd both be awesome. And they were. They're both super easy and super healthy.

The very first time I make a recipe I follow it exactly, then as I make it more often I play with it a bit. What's here is the exact and in parenthesis is my additions. It's so easy and so, so yummy.

By-the-way, can I just say how much I love bon appetit? When I first got into cooking Shayne got me a subscription. I thought it was mighty sweet and very ambitious of him to do so. But he had more faith in me then I had in myself at that time... and I'm glad he did. I never thought that I would have actually cooked stuff out of it... I just thought it'd be some good eye candy for me. So, thanks Babe - for believing in me!

1/3 cup extra-virgin olive oil (I used 1/4 cup... and next time I'll try my oil-free substitute)
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint {omit!! I save mint for my gum}
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar (agave nectar)
1/2 teaspoon black pepper plus additional for sprinkling
1/3 cup dried tart cherries (craisins are just as good in this)
1 1/2 pounds trimmed slender green beans
1/2 cup walnuts, toasted, chopped

Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. (I like to blend in my blender so it's more of a dressing and I don't have chunks of cherries/craisins) DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. (I do it for 5-8 minutes since I don't really like my beans crispy) [For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.] Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.

Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.