avacado wrap

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce.

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• INGREDIENTS:
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• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
• 1/4 teaspoon salt
• 2 cups shredded red cabbage
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat wraps, or tortillas

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PREPARATION:

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

NOTES:

• Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
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tuna salad

Mediterranean Tuna Antipasto Salad

From EatingWell:  July/August 2009
 INGREDIENTS
1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed

2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)

1 large red bell pepper, finely diced

1/2 cup finely chopped red onion

1/2 cup chopped fresh parsley, divided

4 teaspoons capers, rinsed

1 1/2 teaspoons finely chopped fresh rosemary

1/2 cup lemon juice, divided

4 tablespoons extra-virgin olive oil, divided

Freshly ground pepper, to taste

1/4 teaspoon salt

8 cups mixed salad greens

Black Forest Torte

I went to the huge, newly remodeled central world in Bangkok last spring. So nice to be able to have said that I did go there before it was destroyed by fire. Actually I went three times. Such a massive wonderland of different boutiques and restaurants! I am sure they will begin building again to restore this amazing place very soon. How could Bangkok do without it?

The Centara Hotel which is in connection with Central World had a little cafe at the sky train entrance. They sold delightful sandwiches and pastries and of course the full range of espresso coffee drinks.

The Black Forest cake was superb. I found myself going back for another the next day, but instead, because of my waistline, only walked slowly by and peered longingly in the glass counter where it was so beautifully displayed.

This is not a low fat treat!

I always take a good look at the food I eat and try to figure out a recipe of how to repeat or make a similar. So here it is:

Black Forest Torte

1st layer

nice soft chocolate cake that is not too sweet.

Soaked in Brandy syrup

2nd layer

chocolate mousse. The way I make this is adding powdered sugar, vanilla and almond flavorings plus cherry brandy if desired to whip cream. then add cocoa powder to taste. 1 or 2 heaping tablespoons.

3rd layer

Chocolate cake layer number two also soaked

4th layer

cherry pie filling to which cherry brandy was added

5th layer

cream I whip cream with vanilla and a pinch of salt plus a couple tablespoons of powdered sugar.

the the last layer is cocoa sprinkled on top.

decoration includes cherry and a piece of dark chocolate

keep in fridge till ready to eat

can be made in individual dishes or one large glass torte dish.

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meat patties

Make humus according to directions except add fahita mix

Then make meat patties

Ground beef, egg, bread crumbs and spices, fahita mix

fry with olive oil till browned.

make wraps with humus, meat, avacado lettuce tomato and dressing.

Dressing

equal parts of mayo and yogurt or sour cream

add salsa until salad dressing consistency. add cajun spice and garlic powder.

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potato salad

I made the most amazing potato salad the other day, boil potatoes with garlic. drain. pick out the garlic for the dressing. place in blender with mayo and avacado, celery, cilantro and spices, garlic pwdr. cumin, and cajun spice plus ginger if desired.

amazing!

can add apples if you want.

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Blueberry muffins with crumb topping

Muffins that work are hard to find. When I find a recipe I can count on, I use it over and over again just varying the ingredients to suit what I have. I found a recipe from Enlightened Cooking that I tried and it was so great, I find I can hardly improve on it. But here it is my variation with some crumb toppings added and that made it extra special.

2 cups of flour I use 1 cup white or whole wheat and 1 cup barley flour

Barley flour makes everything so fluffy.

1 cup sugar I use brown natural sugar

1 1/2 t. baking powder

1 t. salt

1/2 t. soda

2 t. vanilla

3/4 cup milk or yogurt

1/4 cup oil or butter

1 egg beaten

2 cups fruit. in this case I used frozen blueberries

1/3 cup nuts, I used almonds

makes 12 muffins

oven 400

Combine dry ingredients, make a well in center, add wet ingredients that have been beaten together. Stir till just moist.

Fold in fruit and nuts.

Sprinkle with topping:

1/2 cup nuts

1/2 cup packed brown sugar

1/4 cup flour

2 T. butter

mix in processor until crumbs stick together just a bit.

Fill the muffin tins with muffin papers or oil and flour the tins. Fill each cup halfway with batter.

spread on top of each muffin just before baking.

push down a bit so as not to fall off when baking.

If you wanted to make this a sweet bread it would make one loaf.

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crab alfredo

You can use imitation crab for this recipe. See http://ask.yahoo.com/20030110.html for what imitation crab really is. Real crab meat would work great as well.

1 pkg. of imitation crab meat. About 1- 2 cups.

1/4 c. butter

1 can mushroom soup

1 can cream of chicken soup

1 cup yogurt

1/4 c. celery minced

garlic powder to taste

italian herb mix to taste

pepper and garlic blend to taste

Cajun spice to taste optional

melt butter in pan and heat crab through, then add the soups, celery and yogurt and season. Heat till just hot but not boiling.

pour over penne pasta and top with buttered bread crumbs or mozzarella cheese.

Bake 20 min. or till crumbs are browned a bit or cheese is melted.

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