ZOMG good!

This is a recipe for delicious salmon that I got from another lady on a message board.  She usually has some delicious recipes so I thought I'd try this one out while Mr. Dan was away (he doesn't do fish).  I'm REALLY glad I did.  It's FANFUCKINGTASTIC!

Enjoy!

What you'll need:

Piece of salmon big enough to serve however many you're feeding
1 container of pesto (or make your own - basil, pine nuts, olive oil, garlic in food processor)
1 can of corn
1 can of black beans
Container of salsa
Cilantro
Lime

What you do: 

Preheat oven to 350 degree F.  

Drain corn and black beans, mix with salsa and pour over the bottom of a deep baking dish (I like Pyrex).  Lay the piece of salmon on top - cover the fish with a decent layer of pesto.  

Squeeze lime juice over the whole thing, top with a sprikling of cilantro to taste. 

 Bake for 45 minutes, or until fish becomes flakey in the middle (test with fork).

Devour!!

NOMMMMMM...slow cooker beans...

Here is some nom for your first day of December.  

What you need:

1 lb	dry white pea or navy beans	454 g
1	large onion, chopped	1
1 can (5.5 oz)	tomato paste	1 can (156 mL)
3/4 cup	ketchup	175 mL
3/4 cup	molasses	175 mL
2	garlic cloves, minced	2
1/4 cup	brown sugar, packed	60 mL
2 tsp	dry mustard	10 mL
1/2 tsp	salt	2 mL
1/2 tsp	black pepper	2 mL

* do not add extra molasses: it will make the beans hard instead of tender

What to do:

Rinse beans and soak overnight in water. Drain.

Place beans in a large pot, cover with water and bring to a boil. Simmer for 10 minutes. Drain and rinse beans.

Transfer the beans to a slow cooker and add enough water to completely cover them (I used about 6 cups). Set the temperature to LOW and cook for 10 to 12 hours. Drain, but save 2 cups of cooking liquid.

In a separate bowl, combine onion, tomato paste, ketchup, molasses, garlic, sugar, dry mustard, salt and pepper. Stir in your 2 cups of cooking liquid and mix well.  Pour over beans in slow cooker and stir. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours....your choice. 

Sprinkle with green (or red) onions.  ENJOY!

Nom...nommmm...NOM!!!

Happy Thanksgiving, Eh!

Today is the second Monday in October, that means that it's Canadian Thanksgiving! YAY!!! No work, lots of turkey, pumpkin pie and all things deliciously fall are here!  So Happy Thanksgiving to you all...I invite you to become honorary Canadians for the day (if you're not a real Canadian) and celebrate with me.

Chili!!!

This is a DELICIOUS recipe that I've been making for years.  It can be done with extra lean ground beef or ground chicken.  It's also only 3 points per 2 cups on Weight Watchers!!!


Ingredients
1 lb extra lean ground beef

1 tablespoon olive oil
1 medium onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
1 large green pepper seeded and chopped
3 cups corn kernels
2 cans diced tomatoes
2 cans kidney beans
2 stalks celery -- chopped
1 tin tomato paste
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper

Instructions:

Heat olive oil in a large stew pot. Add onion and garlic and sauté until onion is wilted, about 5 minutes.

In a separate pot brown extra lean ground beef or ground chicken.

Add mushrooms and sauté another 10 minutes. Stir in green pepper, corn, tomatoes,
beans,  celery all seasonings & tomato paste.  Add browned beef/chicken.  

Cover and cook until vegetables are tender.  I've been known to leave it on low for as long as 4 hours, but it can be ready in 30-45 minutes if you're strapped for time.

You can add more spices if you like it hotter.

SERVING SIZE: 2 cups
POINTS: 3