Almond-Craisin Chicken Salad

4-6oz. chicken breast or thigh meat

2T single source EVOO

(you could use a couple strips of finely chopped bacon here if you'd like to add that flavor, and texture, instead of olive oil)

salt and pepper

Usually I only make this from a big, whole, roasted chicken. However, sometimes when a craving hits, you have to get creative.

Cut the chicken into bite size pieces and sauté over medium heat, covered with a splatter screen, until it's snapping and starting to brown. Add a little water. This aggravates the oil and gets the meat to brown a little quicker. Let it sizzle a while then cover to finish cooking for a total of 15 minutes.

Meanwhile, chop the celery and onion and combine the following in a medium size bowl:

1 big celery stalk and greens

1/4 lg. purple onion

1/2c sliced almonds

1/3c craisins

1-2T fruity white Balsamic vinegar

When the chicken is cooked, transfer it AND the hot remaining oil in the pan, to the bowl and stir. Let stand a couple minutes then add enough mayonnaise to hold everything together. Mmmm, I love chicken salad!!! Lin

Sunday Morning Muffins

It's actually Saturday morning...but...I'm making these for a family get-together tomorrow, after church...so...Sunday Morning Muffins!

In  medium glass bowl,

combine this first group of ingredients:

3/4c (6oz.) full fat plain Greek yogurt

1-1/2c coconut sugar

3 lg. eggs

1/2c light olive oil

1T white Balsamic vinegar

2T Mexican vanilla

2c mixed fruit:

fruit cake mix, golden raisins + chopped frozen pineapple

1c nuts, today I used:

sliced almonds + chopped walnuts

In a bigger bowl whisk together:

1c whole wheat flour

1c all purpose flour

1c corn flour

2T ground chia and flax seed

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

1/2T ground ginger

Preheat oven to 350° Mix the fruit, oil and egg mixture with the dry ingredients using a big silicone spatula. Fill paper-lined muffin cups 2/3 full. Sprinkle the tops with spiced turbinado sugar.

Bake for 18 minutes, or a bit longer until a center muffin passes the toothpick test. This recipe makes 30 nice size muffins, or 24 muffins and a little cake. The cake baked separately, for 50 minutes.

Cool in the pan an hour or more before removing. When completely cool, these can be stored, stacked in a cake container or just mounded on a platter and covered with a dishtowel.

These are really good!

Mmmmm . . . Muffins! . . . Lin

Almond Curry Chicken Salad

⅓c raisins

3-4 green onions

⅓c sliced almonds

5oz. chopped chicken

⅓c mayonnaise

½c sour cream

1t sugar

1t curry powder

½t black pepper

½t pumpkin pie spice

Put the raisins in a small-medium bowl and add 3T hot water.  I just heated up my lemon tea, so I used that.  Let them rehydrate while you slice the onions.  Add all the ingredients to the bowl, mix well.  This can be plated over romaine leaves as a salad, or made into a sandwich or a wrap.  This makes 3 nice size servings. . .Lin

Almond Carrot Fruit Muffins

1c chopped rhubarb

1 lg. grated carrot

2T real vanilla 

zest from one lemon
juice from half a lemon
⅓c shredded coconut~~

⅓c organic cane sugar

⅓c dried cherries
⅓c raisins

⅔c avocado oil

2 lg. eggs

1c fine corn meal or corn flour

½c organic unbleached flour

½c quick steel cut oats
½c hazelnut flour

¾c sliced almonds
¼c ground flax seed mix*

1T pumpkin pie spice

½t Himalayan pink salt

1t each: bak.soda + bak.powder

Combine the first ingredients in a medium bowl, mixing well with a wooden spoon.  Set this aside to rehydrate the raisins and orange peel, while measuring and combining the flours and spices, etc., in a big bowl.

Once all the dry ingredients are combined well, pour in the egg-fruit mixture, stir well, but quickly so as not to over blend.  If it's a little dry, add a splash of water, milk or half and half.  If you use milk or half and half, stir in a tablespoon of white vinegar to covert it into buttermilk.  This will give the muffins better flavor and texture.  Spoon into prepared muffin cups.

Bake in a preheated 350⁰ oven for about 15 minutes, or until they pass the toothpick test.  This makes 24 nice size muffins.  Mmmm! . . . Lin

~~I don't like the texture of the coconut.  If I make this again, I'll omit this ingredient.
*I found a wonderful one that contains flax, sunflower, pumpkin, sesame and goji berries.  All finely ground.

My Favorite Coleslaw

⅔ lg. head of green cabbage

½ med. head of purple cabbage

4 green onions - sliced thin

1 lg. carrot - shredded

½ c sliced or slivered almonds

⅓ c craisins

⅓ c salad vinegar

½ c poppy seed dressing

½ t ground black pepper

a sprinkle of sea salt

¾-1 t dry dill weed

My sister got me started on this dressing.  She likes it on regular salads.  I ate it that way a couple times, but it was a little sweet.  Then, I realized. . .This would be a PERFECT coleslaw dressing!!  I've tied others, even those called Coleslaw Dressing that look similar, but they're not as good.  One I also like, if you can't find the Brianna's brand, is Kraft's Poppy Seed Dressing, but lately I haven't seen it in the grocery store.  Meanwhile, no more experimenting.  I won't mess with 'perfect!'

Slice the cabbage really thin, into a big glass bowl.  Add the remaining ingredients, toss, add dressing - made separately, or just added to the vegetables.  Toss well again and chill a half hour before serving.  I didn't think I had almonds or craisins but wanted to make this anyway.  I stopped for a couple minutes, did a quick search, and found them after I took the initial picture.  They add good crunch and sweetness.

This is such a nice, simple cabbage salad!  It goes well with a heavier, hot main dish.  The temperature and flavor contrast creates a nice balance.  Hope you like this one as much as I do. . .Lin

Crunchy Almond Cabbage Salad

½c white balsamic vinegar

2T toasted sesame oil

¼c avocado oil

½t black pepper

1-2t sugar

½ ramen seasoning package

⅓ finely chopped purple cabbage

½ finely sliced green cabbage

3 sliced green onions

1c matchstick carrots

⅔c sliced almonds

1 pkg. Asian ramen noodles

In a medium glass bowl, whisk together the first group of ingredients until the sugar dissolves.  Add the vegetable-ramen group, toss, cover and chill an hour to let the flavors blend and the noodles soften a bit before serving. . .Lin

Green Power Salad

¼c toasted (brown) sesame oil

½c fruity balsamic vinegar

1T honey

½t applewood smoked salt

½t fresh ground pepper

Brussels sprouts

kale - chopped

½ med. white onion
½ med. purple onion

1 lg. carrot

4 lg. radishes

1c smoky almonds

crushed sesame seeds

crispy "fried" shallots

In a large glass bowl, combine the dressing ingredients and whisk together, being sure sugar and salt are dissolved.  Thin slice the sprouts and combine with the chopped kale - then massage them, breaking down the fibrousness a bit, for several minutes.  Put this and sliced or chopped onion, into the bowl.  Add thin julienne slices of the carrot and radish slices.  Next rough-chop the almonds, and add them as well.  Toss, cover and chill for a couple hours.  Just before serving, add the crushed sesame seeds and toasted-dried shallots, toss again and serve. . .Lin

Orange Cardamom Almond Rice Pudding

¾c basmati rice

1½c water

½t cardamom

½c golden raisins

¼c finely chopped orange peel

a pinch of sea salt

¼c coconut sugar

½c chopped almonds

½c half and half

1t almond extract

I've always had trouble perfecting a recipe for rice pudding, but this time - I may have done it!  Yea!! 😊 Simmer the rice for 20 minutes in the water with the cardamom, raisins and orange peel.  Add the remaining ingredients, mix and put in a glass baking dish.  Sprinkle with a little more cardamon, coarse sugar and microwave for 7 minutes on high.  Spoon into each serving into a small bowl, top with a pat of butter and a sprinkle of coarse baker's sugar.  Indulge! . . .Lin

Fruit and Granola Muffins

3c small crumbly granola*
1c chopped dried fruit
1c chopped almonds

1c white & (brown sugar... 

...or coconut sugar) in a 3/1 ratio

3 eggs - beaten

1T pure vanilla
½c vegetable oil

2c buttermilk

1½c unbleached white flour

½c coconut flour

⅓c ground golden flax seed

2t pumpkin pie spice

2½t baking soda

1t salt

In a large bowl, combine the first group.  Whisk the next group together in another bowl.  Sift - strain the dry ingredients into another bowl and give them a good stir to be sure they're all blended.

Alternately add the liquids with the dry ingredients to the big bowl, stirring well with a heavy wooden spoon.  Put a scoop of the batter in paper-lined muffin tins.  This recipe makes about 3 dozen.  If you only want to bake a dozen or so, it will keep in the refrigerator a while, or can be put in a heavy zip-type bag and frozen. . .Lin

This is my total adulteration of an old recipe my mother-in-law used to make.  The 6-Week Buttermilk Bran Muffins.  That is also an excellent one, with nuts and chocolate chips.  *Any flavors.  Today I used 2c of an oats and dark chocolate granola, with 1c of mango-coconut granola.

Steak Stir-Fry

1 lg. carrot - chopped

6-8 Brussels sprouts - sliced

4 green onions - sliced

1/2 lg. yellow beet - slice-chop

1 mini red pepper - sliced

fresh ground pepper

1/2 lemon - juiced

3T dark fig balsamic vinegar 

stir-fry sauce or soy sauce

12oz. lean steak - slice or cube

1/2c slivered almonds

Combine everything, but the steak and almonds, in a medium size bowl.  Toss and mix well so everything is coated by the marinade, then let stand 15 minutes or so.  Drain some of the marinade onto the steak in a medium non-stick skillet.  Put the vegetables into a larger skillet and sauté until they're still crisp, but slightly tender.  Meanwhile, stir and sizzle the steak for only a few minutes until it's almost as done as you'd like.

Put the steak and almonds into the larger vegetable pan, stir and sauté all of this together for a few minutes.  Serve as is or over rice or noodles. . .Lin

Orange, Oat, and Almond (Corn) Quick Bread

1 pkg. corn bread mix

1/4c ground flax seed

3/4c quick oats

1/2c slivered almonds

1/2c golden raisins

1/2t baking powder

1t pumpkin pie spice

juice from 1 Cara Cara Orange

zest from 1-2 oranges

2 eggs

1/4c half and half

1/4c cooking oil

In a medium size bowl, combine the first 7 dry ingredients, stirring to blend.  In another bowl, combine the remaining liquid ingredients, whisking together well.  Pour this into the dry ingredient bowl and stir together with a wooden spoon.  Bake at 350° for 30-40 minutes in a buttered 9"x13" glass pan. . .Lin

Another. . .Almonds, Beans and Brown Rice

1/2c brown rice

1/2c slivered almonds

2T butter

1/2 med. purple onion - chopped

1/2c brown lentils

1½c water

1/2t crushed rosemary

1½t seasoned salt

fresh ground garlic pepper

2 chopped carrots
1 lg. tomato - diced

1/4 head of green cabbage - chopped

1 can mixed beans - drain and rinse

In a 3qt. heavy-bottomed pot, dry sauté the rice and almonds until the rice snaps and everything is lightly browned.  Remove from the heat for a minute or two before adding the butter and onion.  Stir this all together then add the lentils, water and seasonings.  Stir again, and simmer for 30 minutes.  Add the carrots and cabbage stirring them in, then cover everything with the beans.  Cover the pot and simmer on low another 15-20 minutes adding a little more water if needed.  Now, check to be sure the lentils and rice are done enough.  If not, add a little more water and cook over low heat another 15 minutes.  Serve as is, topped with sharp grated cheese, or as a side dish to some meat. . .Lin

Side Dishes: Potatoes & Kale -- Almonds, Beans & Rice

1 bunch of red kale

1 lg. shallot

small red potatoes

rosemary olive oil

crushed rosemary

fresh ground garlic sea salt

fresh ground black pepper

Cut the potatoes in half, drizzle with olive oil and add seasonings.  Add the chopped kale.  Cover and sauté until the kale is tender and the potatoes are done the way you like them.

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1/2c brown rice
1/2c slivered almonds
2T butter
1T minced garlic
1t seasoned salt
2 med. carrots - chopped
1 14.5oz. can black beans - drain and rinse

Sauté together all but the beans and the carrots.  After the rice is a little browned, add 1c water, cover and simmer for 45 minutes.  I forgot about the longer cooking time for brown rice, so I'd actually add the carrots after everything has simmered for half the time, so they're not overcooked.  This is also when you add the beans.  Simmer the remaining 20 minutes or so and serve.

Zucchini and Friends

1 med. zucchini

1/2c slivered almonds

2 hearts of celery stalks

1T butter

1 lg. shallot

1/2 med. onion

1 med. tomato

My daughter brought over this zucchini from her garden.  The other vegetables jumped in on the fun.  Chop all the vegetables then saute' the first 4 ingredients on medium-high heat for about 7 minutes, stirring.  Add a little white wine or water.  Put the shallots, onion and tomatoes into the pot, cover and simmer another 10 minutes or so on lower heat.  Uncover, and finish cooking, stirring occasionally.  Season with sea salt, ground garlic and pepper.  You can also grate some cheese over the vegetables while still hot just before plating.  Makes one big main dish serving or 2-3 side servings. . .Lin

Almond-Chicken Waldorf Salad

½c plain Greek yogurt

½c mayonnaise

2T water or lemon juice

¾# boned, skinned, cooked chicken

1 chopped apple

1c chopped almonds

¾c golden raisins

1sm. finely chopped purple onion

2 stalks finely chopped celery

In a medium size glass mixing bowl, combine the first 3 ingredients then add all the rest. Mix together well then chill an hour or so to blend the flavors and rehydrate the raisins. Serve over chopped lettuce. . .Lin

Craisin-Pear Chicken Salad

½c craisins

½c slivered almonds

1 med. sweet onion

2T red wine or light Balsamic vinegar

fresh ground pepper

Combine the above ingredients in a medium glass bowl. Let stand so craisins rehydrate, about 20 minutes, then add:

1 large can chicken, drained and flaked

2 firm-ripe pears, peeled

mayonnaise – enough to mix and coat lightly

Combine all of these together in the bowl. Serve over Butter Lettuce or Romaine leaves. Garnish with carrots or orange slices. . .Lin

Crunchy Chicken Salad

½c craisins

½c almonds

1 stalk celery

1 med. sweet onion

1½c cooked chicken

mayonnaise

Put the craisins in a medium bowl. Add 1/3c water and microwave for 20-30 seconds to heat and rehydrate the craisins. Add remaining ingredients and mix well. Serve as is, with crackers, over toast points or add some cooked, cooled pasta. . .Lin

Almond-Craisin Chicken Salad

2 stalks celery hearts - chopped

1 med. Vidalia onion - chopped

½c craisins

½c slivered almonds

½c mayonnaise

1 12.5oz can chicken breast meat

fresh ground pepper

1/2-1t curry powder - optional

I was going to make tuna salad then discovered the canned chicken lurking in my pantry! Different from regular cooked chicken, quick and easy to put together when time is tight.

Combine all ingredients in a medium bowl. Cover and refrigerate an hour or so to wakeup the flavors and rehydrate the craisins. Stir in some cooked, cooled bowtie pasta, for a salad, or serve on bread, rice cakes, with crackers or just as is with a side of fresh fruit or vegetables. . .Lin