Snow Peas, with Ground Turkey and Black Beans

The color of this dish is similar to the last, isn't it?

But it tastes so much different.   I usually end up cooking with what I have on hand, I rarely have certain ingredients that I

bought for a certain recipe.   So I had Cooked Ground Turkey, some Snow Peas (which are flat and green, different from sugar snaps)

and Black Beans, canned, which is ok, if you are in a pinch. Home cooked beans are best...

Since the meat was precooked I just threw it all in a pan, with plenty of salt, http://www.vitacost.com/redmond-realsalt-natures-first-sea-salt-fine-salt   and my old stand by, cumin.   If you haven't tried cumin before, I recommend it, it adds so much flavor, without being spicy.   This is a pretty flexible recipe, and could be made up with chicken just as easily, or broccoli, or any other veggie you might have on hand.  Only thing I'd say is chop the peas in half, otherwise they make a really awkward mouthful. :D

Quinoa, Mushroom, and Okra Fryup

Ha, Fryup, get it?? :D   Ok, well it was worth a try.

So this yummy looking little dish, I speak with sarcasm, actually tastes really good.   I like okra, most people I talk to look

at me like I just suggested eating alien brains.   I realize it can get a little slimy when you cook it up, but not always, just depends.

And I haven't exactly figured out what it depends on...sorry.  

 Anyway, take cooked quinoa, throw a portion into a non-stick fry

pan with some oil of your choice, I used Grapeseed Oil in this one.   Start it cooking on med-high while you slice up some mushrooms.  Don't add them in yet, instead add in about half a bag of frozen cut okra, cook for a minute or so, then throw in the mushrooms.

The reason being that I hate overcooked mushrooms, and they cook up so fast.   Sprinkle some cumin over the top, about a teaspoon,

and start stirring,  Now you want the okra to get thawed out and warmed through, but that's about it.  Unless you like it slimy :D

Remember to take it off the heat as soon as it's cooked, and Voila!!  Dinner.   For added flavor salt to taste, or slosh on some Tamari

Sauce.  Tamari is a soy based sauce, a lot like Soy Sauce, but without the wheat!

Avocado and Black Bean Guac

I LOVE guacamole, but needed a version that had a bit of protein in it.  So I made this up one day.

Take a ripe avocado and mash it up good, then add some black beans and mash just a bit, enough to break them up.  

I added a splash of lemon juice, and of course salt to taste, and the kicker??   Very coarsely chopped cilantro, and quite a  bit of it, it adds a punch of flavor, that keeps it from being boring.

I put this mixture on top of my Ezekiel Bread  english muffins, which of course were toasted. They are good to start with, but this made them soooo much better!   Pardon the paper plate, we are in the middle of a kitchen remodel, which should be done soon!!

At which time I'll be making a LOT more food :D  

Apple Butter

Type A food.  Translated to BLAND the first few weeks.  I like bland ok, but I like flavor and texture even better!

Toast was great, but I couldn't have the butter that made it palatable...so I made some apple butter.

The apple butter in stores has vinegar, another type A no-no, so making your own is necessary, and I have say it helped my toast

a LOT!!   This picture shows Ezekiel cinnamon raisin bread (excellent by the way) toasted, with apple butter spread on while it's still 

warm from the toaster, and chopped walnuts sprinkled on.   It was so yummy!! 

I do not know how to make a printable recipe for you yet... but this was quite simple, probably you will be able to duplicate

the apple butter without a big sheet of paper :D   

I crock potted mine, I think it would be the best way, as this needs to cook slowly for quite a while.  So add to crockpot:

1  48oz jar (or so) unsweetened apple sauce

 2 tablespoons cinnamon, vary this according to your like or dislike of cinnamon, but don't be afraid, it cooks and mellows.

1 tablespoon lemon juice

Sweetener of your choice.  This one is trickier, I used agave, about 1 1/2 Tablespoons, I didn't want mine very sweet, if you are

usiing raw sugar, I'd recommend about 2 tablespoons. Stevia users, whatever amount to replace the sugar.  

I think this is a very flexible recipe, I didn't have nutmeg or allspice on hand, I would have used some, and think it would have be an excellent flavor.  The real key to this recipe working is the cooking.   You are going to heat this stuff up, and cook it and cook it, and cook it some more :D   Mine took around 10 hours, cooking on high for about 3 hours, and then the rest on low.  You want it to turn nice and dark, and get thicker.  Mine didn't get super thick, there was still a bit of moisture in it, which allowed it to soak into

my warm and make it nice and soft, mmmmm.   

So try it out, feel free to experiment with it, and let me know how you like!!