Chopped Autumn Salad with Cranberries, Feta, & Pecans

1. wash mixed greens or leaf lettuce, dry and put in a bowl.

2. add chopped celery, pecans, dried cranberries, and feta. OPTIONAL: pomegranate, apple slices,  pumpkin seeds.

3. mix with vinaigrette: 2 tablespoons olive oil, 1 tablespoon cider vinegar, 1 teaspoon brown sugar, salt, pepper. 

4. toss and serve. 

Hoisin & Sesame BBQ Wings

HOISIN SESAME BBQ SAUCE:

1/4 cup hoisin sauce

1 tablespoon tomato paste

1 tablespoon soy sauce

3 cloves minced garlic

1 tablespoon brown sugar, if not sweet enough

1/2 tablespoon sesame oil

1/2 tablespoon chili paste if spice if wanted

TOPPING: sesame seeds and green onion, cilantro

1. slather on as BBQ sauce. great with chicken, salmon, pork, or even beef. 

Crunchy Spinach Salad with Pesto Grilled Chicken

1. Grill some chicken breast with green basil pesto.

2. toss together some baby spinach, red peppers, carrot slivers, cherry tomatoes, and red onion. 

3. drizzle with vinaigrette. my suggestion: honey, olive oil & balsamic vinegar with salt and pepper.

4. top with chicken. 

Spicy Taco Soup

Ingredients:

500 grams ground beef, turkey, chicken, or pork [or omit meat for vegetarian]

1 tablespoon olive oil

1 large onion, chopped finely

1 can kidney or black beans

1 small can corn

1 can crushed tomatoes

chopped bell peppers, and a chili or two for spice

1 packet taco seasoning

2 cups chicken or vegetable broth

1 teaspoon corn starch to thicken

fresh cilantro is optional. 

MAKE: 

Brown ground beef and onions in a large pan with olive oil if needed; drain off fat. Add remaining ingredients and simmer for an hour or so, with broth. 

When ready, serve in big soup bowls, with avocado, cheese, corn chips. 

Boursin & Butternut Squash Risotto

Creamy and perfect for a cold fall day

YOU NEED:

1tbsp olive oil

2 garlic cloves, minced crushed

1 onion, diced finely

Half a small butternut squash, peeled and diced into 2cm cubes

optional: bacon, mushrooms, ham, sausage

150g risotto rice

800ml chicken or vegetable stock

60g herb and garlic boursin [low-fat] or any herb cheese roule

1. heat oil, sautee garlic, onions, any meat or mushrooms if using. add squash. 

2. add rice and keep stirring until a little transluscent

3. keep stirring, adding 1/4 cup of stock at a time until absorbed. don't add any more until each amount is absorbed. stir and do this until all the stock is used up.

4. once rice is tender, add cheese until coated evenly.

5. serve with a bit of parmesan and ground black pepper.  

Creamy Chicken Nuggets with Pancetta & Parmesan

1. cut chicken into chunks,  sear chicken until outside is cooked. 

2. mix together 1/4 cup milk. 1/4 cup grated parmesan, 2 cloves minced garlic, 1 tablespoon lemon juice, salt, and black pepper.

3. preheat oven to 400 F.

4. coat chicken with sauce, wrap in bacon. 

5. bake for 20-30 mins. 

Cold Peanut Noodle Salad

Mmm, a cold pad-thai type pasta salad.

omit meat for vegetarian, obviously!

1. slice mango, carrots, broccoli, red pepper, bean sprouts, mushrooms, and chop peanuts.

2. prepare rice noodles as directed. cool.

3. mix together 1/4 cup unsweetened peanut butter, 2 tablespoons lime juice, 1 tablespoon sesame oil, 1 tablespoon soy sauce,  1 inch grated ginger, 1 clove minced garlic, a handful of chopped cilantro, and a bit of brown sugar. sriracha is optional, for spice. 

4 optionally add egg, chicken, shrimp. or beef, with noodles and veggies. 

5. top with sesame seeds, and serve!