Category Archives: Real Food

Fish Tacos

Written on May 3, 2012 by in Real Food
Planning a little Cinco de Mayo dinner at home this weekend? How about some fish tacos? If you’ve never had them, don’t be scared. They are not as weird as they may sound. If you have had them, well then, you know what I’m talking about, right?

I make awesome fish tacos, if I do say so myself: lightly spiced, pan-seared fish and a crispy cabbage slaw wrapped in a corn tortilla. Me gusto!

Want to be an awesome fish taco maker too? The recipe is near and dear to my heart: it was one of the first ones I ever made up. It is highly adjustable. Feel free to use more or less spices.

Fish Tacos
5.0 from 1 reviews
Print
Recipe type: Main
Author: Heidi Schulz
This is one of those dinnertime powerhouses: few ingredients, easy to make, no side dishes really necessary, and best of all, tasty. Ole!
Ingredients
  • 2-3 filets mild white fish, I generally use tilapia
  • olive oil
  • cumin
  • garlic salt
  • cayenne pepper
  • salt
  • lime juice
  • 1/4 head cabbage, sliced
  • 2 stalks green onion, chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
Instructions
  1. Pat fish dry.
  2. Mix together 1 tsp cumin, 1/2 tsp garlic salt, pinch cayenne pepper, and 1/2 tsp salt. Generously sprinkle over fish.
  3. Heat 1 tsp olive-oil in pan on medium-high. Add fish and cook until flaky, about 4 minutes per side.
  4. Remove from pan and set aside.
  5. Mix mayo and sour cream. Add 1 tsp cumin, 1/2 tsp garlic salt, pinch of cayenne pepper, and 1 tsp lime juice. Stir together.
  6. Toss dressing over cabbage and onion.
  7. Assemble tacos: place a portion of fish and cabbage slaw on warmed corn tortillas.
WordPress Recipe Plugin and Microformatting by EasyRecipe

Enjoy!

Pin It
4 Comments - Leave a comment!

White Bean Chicken Chili

Written on April 12, 2012 by in Real Food

You all know how I love meals that are healthy, but quick and easy to get on the table, right?
Between running Newt to her classes and activities, homeschooling and spending extra hours in front of my laptop, I’m finding it more important than ever.
This dish is nearly perfect. It takes only minutes to make but tastes amazing. Pair it with a quick salad and some bread and you’ve got a meal. If only everything good was this easy.

White Bean Chicken Chili
Print
Recipe type: Soup/Stew
Author: Heidi Schulz
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 6
This chili is great for busy nights. It comes together in a hurry, but has a flavor that no one will think you skimped on.
Ingredients
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 4 cups chicken broth (homemade or canned)
  • 1 (4 ounce) can chopped green chilies , undrained
  • 1 1/2 – 2 cups cooked chicken, diced or shredded
  • 2 tsp ground cumin
  • 2 cloves garlic, pressed
  • 3-4 Tablespoons lime juice
  • Salt to taste (will vary depending on homemade or canned broth)
  • Shredded Cheddar or Monterey-Jack cheese
Instructions
  1. Combine all ingredients except cheese in soup-pot.
  2. Cook over medium-high heat until boiling. Simmer for 10 minutes, or until desired thickness.
  3. Garnish with shredded cheese.
Notes

This can also be cooked in the crockpot, but it will be more souplike (as pictured).
Dump all ingredients in crockpot and cook on high 1 hour or low 2-3 hours (or longer – it won’t hurt).
Garnish with cheese.

WordPress Recipe Plugin and Microformatting by EasyRecipe

9 Comments - Leave a comment!

On My Mind

Written on March 21, 2012 by in I Forgot to Assign a Catagory, Real Food, That's So Random

one
Happy third day of spring!
This is the view from my living room window:

I am fully disgusted.
Except for the part where we cancelled school because of snow and spent the day reading and watching episodes of PBS’s Colonial House.
Sounds a lot like a school day, doesn’t it? Shhh… don’t tell Newt.

two
Cookies are over. Can I get an amen! To thank me for my service as cookie mom, I was victim to the sweetest act of vandalism ever. Loved it.

It actually made me cry a little. In a good way. Especially when I saw the one signed by Newt:

Since her facination with Dr. Who (especially the 10th Doctor, played by David Tennant) has become a full-blown obsession, I was truly flattered.

two-point-five
So, uh, Heidi, if cookies are over, what’s up with the sparse posting on ye old blogge?
Oh, that. Well, I’ve got a couple of other projects up my sleeve.
First of all: homeschool. We’ve buckled down, at Newt’s request.
Another Amen would not be inappropriate here.
We are finishing up our first 12 weeks of Ambleside Online’s Charlotte Mason-style curriculum.
Non-homeschoolers, just smile and nod. This part will be over soon.
Can I just say that I love this curriculum?
Of course I can. 1) I just did and 2) it’s my blog. I can say whatever I like.
Anyway, AO has breathed some new life into our school day. Very exciting stuff.
However, as such, I am trying ever-so-hard to block out larger portions of my day for this oh-such-important stuff.
Even though I still check in with social media far more than I probably should. I’m looking at you Facebook and Pinterest.
Second of all: I’ve been writing a middle-grade children’s book.
My book is about Captain Hook’s daughter. She’s stuck in a stuffy finishing school and desparate for adventure, but she may get more than she can handle when she is charged with hunting down the crocodile that killed her father.
Want a tiny sample?

Let me see, how to describe the girl…
Ah, I have it! Have you ever been privy to witness a great disaster, such as the burning of a circus?
Picture it: a great trumpeting of elephants and snarling of tigers. Ladies, both beaded and bearded, fainting of terror. A mighty bucket brigade made of midgets and clowns, sword-swallowers and finely dressed dandies, all shouting and sweating as they passed bucketsful of water up the line to the source of the flames. Now look to it, the great and tragic circus tent aflame, its colors more vivid than life, and all the more beautiful wrapped in disaster…
If you can imagine that, you will have a pretty good sense of young Jocelyn Hook.

Since I have been spending more time in that world, I’ve had less time for this one. However, I still intend to keep touch with y’all at least once a week.
[note: Heidi is not from the South, but the occasional ya'll still slips into her writing. In addition, she also called the library today to see how late they were open and asked about it with a fake southern accent: "Yes Ma'am, how late are ya'll open tonight?" Heidi is weird like that sometimes.]

three
I have the best friends. Earlier this week, several of us got together to learn all the insider tricks to cutting up a whole chicken.

After we cut them up, we did this:

Which, as you know, is not exactly a health food, but sometimes a girl needs some fried chicken. And, like I’ve said before, at least it was homemade.
We ate the chicken with a potluck of potato salad, deviled eggs, buttermilk biscuits and collard greens, while watching The Help.
Come to think of it, no wonder I’m ya’llin’ y’all today…

four
It’s been nearly 24 hours and it’s still snowing. Ya’ll better send over a St. Bernard with a barrel of brandy herbal tea on it’s collar. We may need it to dig us out.

What’s the weather like where you are? And if it’s nice, how do you feel about house guests?

6 Comments - Leave a comment!

Bacon Sourdough Waffles

Written on March 13, 2012 by in Real Food
I got your mouth watering there, didn’t I? I’m pretty sure it was the bacon that did it, right?
Bacon is boss.

Since I tried my hand at Sourdough English Muffins, and shared how easy they were to make, I’ve had a couple of friends express an interest in sourdough. I was more than happy to oblige with some starter and a few tips, but you know… that’s just not good enough. If I was really a good friend I’d share this waffle recipe, because even without adding bacon, these are hands-down the best waffles I’ve ever had.
If I was an even better friend, I’d share some of my homemade apple-butter to top the waffles.
So… um, here’s the recipe!
I make a big batch a couple of times a month so I can freeze the extras. Freezer waffles have never been better.

Sourdough Waffles
Print
Recipe type: Breakfast
Author: Heidi
Serves: 4-6
These waffles are amazing. So light and crispy, you’d be right to proclaim yourself a kitchen alchemist. See notes for add-in ideas (like bacon!).
Ingredients
  • 1 cup sourdough starter
  • 2 cups warm water or milk
  • 2 cups flour (wheat, white, rye or combination)
  • 1 egg
  • 1/4 cup melted coconut oil or olive oil
  • 1/4 cup milk
  • 1 tsp. salt
  • 1 tsp baking soda
Instructions
  1. The night before you wish to make waffles, prepare a basic sourdough batter by combining 1 cup of starter, 2 cups warm water or milk and 2 cups of flour in a large non-metallic bowl. Stir well, cover with a clean kitchen towel and place in a warm place.
  2. The next morning, remove approximately 1 cup of batter (or whatever will leave about 4 cups batter in your bowl) to use as your starter for next time.
  3. Plug in your waffle iron to get it heating.
  4. To your 4 cups of batter add egg, oil and milk. Stir well.
  5. If you want to add any mix-ins, do so now.
  6. Sprinkle salt and baking soda over mixture and stir gently. Allow to sit for five minutes. You should be able to see the soda reacting with the sourdough. The batter will grow before your eyes.
  7. If mixture appears too thick add a bit more milk.
  8. Ladle onto hot waffle iron and prepare as usual.
Notes

Add one or more of the following to the basic recipe for tasty variations:
3 – 4 pieces of chopped cooked bacon
1-2 tsp cinnamon or pumpkin pie spice
1/4 coconut flakes
1/4 cup mini chocolate chips
2 – 3 Tbs ground flax seeds

WordPress Recipe Plugin and Microformatting by EasyRecipe

 
Note: If you don’t have sourdough starter, you can easily make some, buy some or if you are local, come get some from me. :)
Once you’ve got it, feed it flour and water about once a week and you will have starter for years.

Pin It
3 Comments - Leave a comment!

Sourdough English Muffins

Written on February 28, 2012 by in Real Food
Remember when I said something about how I wanted the smell of homebaked bread to transform my dreary February rain into something cozy and lovely? Well, I baked (sort of) and the rain? It stopped.
It was a February miracle!
You voted for what yummy bread product I should try and it was a three-way tie between Whole-Wheat Bagels, Sourdough English Muffins and Rosemary Olive Oil Bread.
Since I have made both rosemary bread and bagels before, since “sourdough” is one of Newt’s spelling words this week, and since she and I both like British classic novels and television shows, the Sourdough English Muffins win.
And since they were delicious and easy to make, I win too!

My inspiration recipe is from Cake Walk, who in turn was inspired by GNOWFGLINS. (Incidentally, can anyone tell me how that is pronounced? I love their work with natural foods, but I can’t tell anyone because I don’t know how. Now-fig-lins? Nofe-flins? G’nowf-glines? Please help me say the word so I can spread the word.)
I didn’t change the recipe itself, but I did tweak the technique just a bit to make things go a little smoother.

Sourdough English Muffins
(Printable version at bottom of page.)

1/2 cup sourdough starter
1 cup liquid: water, whey, milk, yogurt, coconut milk – I made a batch on Saturday with water and another on Sunday (they are that good) with half water and half raw cream. Both were tasty.
2 cups flour, any kind or combination – I used 1 1/2 cups white whole wheat and 1/2 cup regular white
1 Tbs honey
3/4 tsp sea salt
1 tsp baking soda

12-24 hours before you plan to make your muffins, mix starter, liquid and flour. I prepare mine the night before. Cover with a clean towel and let it rest, undisturbed at room temperature.
In the morning, or whenever you are ready, sprinkle honey, salt and soda over batter. Wet your hands and knead dough in the bowl to combine ingredients well. If it starts to stick, wet your hands again.
Cover with your towel again and allow to rest for one hour. This will allow all those lovely bubbles to form.
Here is what mine looked like when I was ready to cook.

Yup, cook. These are not really baked, they are cooked on a griddle, like pancakes.
If you have an electric griddle, set it to about 300°. If you are using a stove top griddle or cast iron pan, you may need to play around to see what the best temperature is. Start with a medium/medium-low heat. If they are browning too fast, turn it down and vise-versa.
While your griddle is heating, fill a bowl with warm water and place it close by. Then grease your fancy English muffin rings with butter.
See mine:

Fancy, right? They are just quart sized canning rings.
Place rings, right-side up, on your griddle and put a little pat of butter inside each one to melt.
Take a 1/4 cup measuring cup and dip it in your warm water. This will keep your dough from sticking to it. Scoop up a scant 1/4 cup and place inside a ring. Don’t overfill or it will puff up over the top of your ring and stick.
Wet your fingers and smooth/lightly pat down the dough a bit. Be gentle or you’ll squish out all the bubbles.

Cook for about five minutes. Bottom will be a nice golden brown.
Slide your spatula under muffin, lift it up a little, and using wet fingers, push it out of your ring. Carefully remove hot rings from griddle.
Flip muffins and cook for another five minutes or so.

You can finish the muffins for another 10 minutes or so in a 350° oven, but I didn’t bother since we planned to toast them all anyway.
The muffins have a natural ridge, making them easy to split (use a fork, not a knife). Toast and serve with butter and jam or honey.

This recipe makes 10-12 and is easily doubled. I hear they will last for a week or so, but since we gobbled them up so fast, I can’t attest to it. I also hear they freeze well.
 

Sourdough English Muffins
Print
Recipe type: Breads
Serves: 10-12
If you can make pancakes, you can make these, but don’t tell anyone. Let them think you have extra special kitchen-ninja skills.
Ingredients
  • 1/2 cup sourdough starter
  • 1 cup liquid: water, whey, milk, yogurt, coconut milk
  • 2 cups flour, any kind or combination
  • 1 Tbs honey
  • 3/4 tsp sea salt
  • 1 tsp baking soda
Instructions
  1. -24 hours before you plan to make your muffins, mix starter, liquid and flour. Cover with a clean towel and let it rest, undisturbed at room temperature.
  2. In the morning, or whenever you are ready, sprinkle honey, salt and soda over batter. Wet your hands and knead dough in the bowl to combine ingredients well. If it starts to stick, wet your hands again.
  3. Cover dough with your towel again and allow to rest for one hour. This will allow all those lovely bubbles to form.
  4. If you have an electric griddle, set it to about 300°. If you are using a stove top griddle or cast iron pan, you may need to play around to see what the best temperature is. Start with a medium/medium-low heat. If they are browning too fast, turn it down and vise-versa.
  5. While your griddle is heating, fill a bowl with warm water and place it close by. Then grease some quart sized canning rings with butter.
  6. Place rings, right-side up, on your griddle and put a little pat of butter inside each one to melt.
  7. Take a 1/4 cup measuring cup and dip it in your warm water. This will keep your dough from sticking to it. Scoop up a scant 1/4 cup and place inside a ring. Don’t overfill or it will puff up over the top of your ring and stick.
  8. Wet your fingers and smooth/lightly pat down the dough a bit. Be gentle or you’ll squish out all the bubbles.
  9. Cook for about five minutes. Bottom will be a nice golden brown.
  10. Slide your spatula under muffin, lift it up a little, and using wet fingers, push it out of your ring. Carefully remove hot rings from griddle.
  11. Flip and cook for another five minutes or so.
  12. You can finish the muffins for another 10 minutes or so in a 350° oven, but I didn’t bother since we planned to toast them all anyway.
  13. Toast and serve with butter and jam or honey.
WordPress Recipe Plugin and Microformatting by EasyRecipe

 

Pin It
5 Comments - Leave a comment!

What Should Heidi Make From Pinterest Now?

Written on February 19, 2012 by in I Forgot to Assign a Catagory, Real Food

Oh my goodness, that was an incredibly full weekend.
After last week’s mini-rant, I am avoiding the word busy. We’re all busy. Who wants to hear my whining?
Not even me.
The combination of lots of rushing around and Oregon’s February rain (not to be confused with January, March, April, May, June, October, November or December rain) is putting me in the mood for homemade bread. There are few things nothing better than the warm coziness of a home where a lovely loaf of pure goodness has just been baked.
I’ve turned to Pinterest for inspiration; now I turn to you to decide. Tell me what to make. I’ll pick the most popular, try it out and let you know how it goes next week.

Sourdough English Muffins

.
.
Pita Bread

.
.
Whole Wheat Bagels

.
.
Whole Wheat Sourdough Sandwich Bread

.
.
Rosemary Olive Oil Bread

.

Pick one and let me know in the comments.
And hurry!
I can’t wait to look out my steamy kitchen window and wonder how the transformative power of warm bread can make even February rain feel lovely.

10 Comments - Leave a comment!

A Little Bit of a Fuss

Written on February 14, 2012 by in Family Activities, Real Food


I was feeling downright domestic this week. Besides all the Valentines I helped Newt with, we had a second round of sugar cookie-ing, this batch dipped in dark chocolate. (And can I just tell you? Yum. The buttery lemony cookies went perfectly with that rich dark chocolate. So good.) These we shared with friends: taking a plate to a party and little care packages to seven(!) houses.
And then there was our oh-so lovely Valentine’s evening. Our family invited Grandma over to be our sweetheart for the night. Newt made the salad (her own delicious creation: baby greens, pears, dried cranberries, feta and my maple vinaigrette). Walt made dinner (Fettuccine Alfredo from this recipe, though he accidentally used cilantro instead of parsley – and it was even more wonderful.) And me? Well, since we gave all our cookies away, I made dessert:

This delectable creation is called Boccone Dolce and it is modeled on Walt’s favorite dessert from our favorite restaurant. It is made from layers of chocolate coated Swiss Meringue with fresh fruit and lightly sweetened whipped cream. I used this recipe, with minor modifications (whip the meringue as long as you possibly can. The restaurant whips it for a full hour. I whipped for 15 minutes). I was amazed that it turned out so well. Almost perfect.
After such a rich meal, I was considering passing out Pepto tabs for after dinner mints… Instead, we put on our jammie-pants (except for grandma who did not bring hers) and curled up in the living room with You’ve Got Mail* on DVD.
Lovely.
How was your night?

*Oh, the irony. The movie: People enjoying the novelty of the internet while a big-box book store drives the independent companies out of business. Today’s reality: People enjoying the novelty of independent book stores while the internet drives the big-box stores out of business. Who would have thunk it?

5 Comments - Leave a comment!

Sugar Cookies That Actually Taste Good

Written on February 7, 2012 by in Family Activities, Real Food


I admit it. I’m prejudiced against sugar cookies.
Surprisingly, it’s not the white flour or white sugar that bothers me. I think there is room in our diet for the occasional treat – and homemade is always better.
It’s not they way they look, for sure. If they are decorated well, they are really cute.
However, I’ve always thought that cuteness was the only thing they had going for them. Flavor wise, they’re too bland and too boring. Beyond that they are messy and super time consuming to make.
Confession: I am also the teeniest bit afraid of trying my hand at icing. It looks hard.
My prejudices aside, we make sugar cookies – every year at Christmas.
Because our flood put me a few weeks behind in Christmas preparations, we didn’t get around to making any this year.
On Sunday, while Walt and Newt were watching the Super Bowl, I looked around online for a sugar-cookie recipe that might be tastier than sawdust. Once I found a promising recipe, I whipped up a batch and stuck it in the fridge.
Last night I surprised Walt and Newt with a family cookie making party.

See what I mean about messy?


I was going for Valentine’s Day cookies, but we ended up with a mishmash of holidays: hearts, bats, birdhouses and stars decorated with red and green sugar. Perhaps everyone was afraid that this would be the one and only sugar cookie making session of the year. They had to get their favorites in.
Want to know something though?
These cookies are actually really good.
They are firm enough to not crumble when dipped in my herbal tea, but still slightly soft. And that buttery taste with just a hint of lemon? Let’s just say, I now have a new outlook on sugar cookies.
I might even try icing them one day…

Bee in Our Bonnet has the recipe I used, as well as fantastic decorating tips and tricks. The only modification I made to the recipe was using about a teaspoon of grated lemon zest instead of the lemon extract.

Pin It
2 Comments - Leave a comment!

Embrace Your Chicken, Part 3: Chicken Stock

Written on January 25, 2012 by in Frugal is not the F Word, Real Food

One chicken, three meals:
#1 Sweet and Spicy Glazed Chicken
#2 Cranberry Walnut Chicken Salad

We are coming to end of this chicken, but can you believe how far we’ve been able to make it stretch?
Today, we’re talking stock (or broth). Chicken stock is truly a wonderful thing to make. Like my homemade veggie stock, it’s made with the scraps that you would otherwise throw away. At the store stock costs about $3 a quart. One chicken carcass (ew) will make me about a half gallon of stock. Not only is it cost effective, it tastes wonderful – far better than what you could buy, you know exactly what is in it, and costs far less.

Here’s how to make it:
Take your chicken carcass and put it in your largest stock-pot (see why it’s called that now?).
Fill pot with cold water.
Add a generous splash of white or apple cider vinegar. This will help to break down the bones and add more minerals to your stock. Let set for about a half an hour, then add chunks of celery, carrot, onion and garlic. No need to peel anything (even the onion and garlic); just give it a good scrub and a rough chop before dropping it in all the pot.

Turn on burner to high and bring to a good rolling boil, then reduce heat to simmer. Simmer for anywhere from 12 to 36 hours, adding more water as necessary. When you see foam forming on the top, skim it off with a spoon and discard.

In the last hour or two of cooking, feel free to throw in some herbs, if desired: parsley and thyme are my favorites.
Warning: Your house will smell wonderful. Make sure you have something good planned for dinner.
After you have simmered your stock for the desired amount of time, remove from heat and allow to cool. This will make it easier to handle.
Strain through a colander. If you prefer a more clear stock, you can line your colander with linen, but I usually don’t bother.
Pick through the bones and separate the meat. Store in fridge or freezer. Discard everything else (even the veggies – there is nothing of value left in the. It’s all in your stock).
There will likely be a layer of fat on the top of your stock. I generally leave it, but if you find that it makes your finished stock too oily, just place the entire bowl in the fridge. The fat will rise to the surface and harden. It can then be picked off and thrown away. (Or used to make chicken gravy.)
I like to put my finished stock in wide mouth quart jars and freeze until needed. Just don’t overfill or they could burst in the freezer. Leave a couple of inches of headroom.
I made soup with our stock for lunch yesterday.
Full disclaimer, this was actually made with turkey stock. The chicken stock wasn’t quite ready, but it smelled so good… I went to the freezer and pulled out some leftover meat and turkey stock I had made after Christmas. While it was thawing, I had Newt cut some kale from the garden. This, I sauteed with celery, carrot, onion and garlic. I added the stock, meat, a handful of pasta (though rice or barley are also good), and salt and pepper.

Lunch was on the table in less time than it would have taken to heat up frozen fish sticks.

If you have never tried cooing a whole chicken before, I hope you are feeling a little more confident about it. None of the dishes I made this week required a whole lot of special skills or equipment, but each one of them tasted great. Go ahead and try it. Don’t be chicken!

Linking with: Making it With Allie, A Crafty Soiree , Works for Me Wednesday and Trendy Treehouse: Create and Share

Pin It
3 Comments - Leave a comment!

Embrace Your Chicken, Part 2: Cranberry-Walnut Chicken Salad

Written on January 25, 2012 by in Frugal is not the F Word, Real Food
One chicken, three meals. See the other two recipes here:
#1 Sweet and Spicy Glazed Chicken
#3 Homemade Chicken Stock/Chicken Soup

Besides being tasty, let’s talk about another reason why buying the whole chicken makes sense, or should I say makes cents? That’s right, I’m talking about the $$$.
I bought my chicken, full price, for about $6. Monday night, I made a beautiful and delicious roast chicken; let’s call that meal #1. After dinner, I stripped the remaining meat off the frame and stuck both meat and bones in the fridge.
Yup bones, too, but that’s tomorrow’s post.
Yesterday, just before lunch I pulled out the leftover chicken and got ready for meal #2: Cranberry-Walnut Chicken Salad.

I had about 2 cups of chicken left over, but we are a small family. If you have less left, just estimate and adjust your other ingredients to make the chicken salad. It’s a really forgiving recipe.
If you have no chicken left over, that’s sad. Next time make two chickens. You can’t go wrong with having extra chicken around the house. Besides chicken salad, cooked chicken comes in handy for topping green salads, making wraps or sandwiches, casseroles, soups, chicken enchiladas or burritos, chicken kabobs, chicken-gumbo, chicken fricassee… sorry, I just started channeling Benjamin Buford ‘Bubba’ Blue for a minute.
Anyway, my point is, cooked chicken is a good thing to have around.

Cranberry-Walnut Chicken Salad
Print
Recipe type: Salad
Author: Heidi
Sweet and chewy cranberries, crunchy celery and walnuts and tangy yogurt combine with chicken for a salad sensation. If you feel the need to eat it straight from the bowl, standing in front of the open refrigerator, I won’t judge. I’ve done it myself.
Ingredients
  • 2 cups cubed cooked chicken
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • 1/2 cup celery, sliced
  • 3 green onions, sliced
  • 3 Tbs mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 Tbs dried oregano
  • 1 tsp salt
  • Freshly ground black pepper, to taste
Instructions
  1. In a large bowl, combine chicken, cranberries, walnuts and onions; mix well.
  2. In a small bowl, combine mayonnaise, yogurt, lemon juice, oregano and pepper; pour over chicken mixture. Mix gently.
  3. Tastes best if you have time to refrigerate, covered, for 1 to 2 hours.
WordPress Recipe Plugin and Microformatting by EasyRecipe

Tomorrow, we talk stock.

 

Pin It
3 Comments - Leave a comment!
« Older Posts