Spicy Chicken Salad with roasted tomato dressing

I will admit that this one is a little more labour intensive as far as salads go, but definitely worth it!

Spicy Chicken Salad with roasted tomato dressing

It has a few components, lettuce, dressing, chicken and “Southwest Salad“.

So, start by cooking up some skinless, boneless chicken breast by the method of your choice.  Or even better, if you should have some leftover cold chicken just begging to be used!

Meanwhile, wash, trim and cut in half a couple of tomatoes.  Put them in a roasting dish skin side down, drizzle with a little olive oil and sprinkle with salt and pepper and put them in the oven at about 350 for about 1/2 hour or till they look like they would be mushy to the touch.

Roasted tomato

Then while all that is going on, whip up a quick batch of “Southwest Salad“ which we have made before on the episode called “Southwest Supper“.

Southwest Salad

Then chop up and wash some nice romaine lettuce as your base.

Once the tomatoes have roasted, let them cool a bit so you can make the dressing.

In a blender or quick chopper of your choice ( even it that means your hand and a fork) chop up:

• roasted tomato
• 1 ripe avocado
• juice of 1-2 limes ( depending on size)
• 1 tbsp smokie paprika
• a few shots of Chipolte Tabasco
• salt & pepper to taste

This dressing is very thick.  If you prefer it less thick,  just add a little water or chicken stock to thin it out.  But notice there is no oil in it, you are getting the fat completely from the avocado ( and that’s a GOOD fat!!)

Now you are ready to assemble.

Cover the bottom of the plate with a nice helping of chopped romaine lettuce.

Then a generous spoonful of  Southwest Salad to one side.

Some cooked chicken to the other side.

Then a good glop of dressing down the middle.

Sprinkle with a little paprika if you like and  there you have it!

Raw Soup – Re-Run Wednesday

What with summer and the warm weather  ( well hopefully where you live anyway!) just around the corner here is one of my favorite soups for re-run Wednesday.

After yesterday’s heavy meat rich offering, this one is SO cool and light it will lift your spirit just eating it!

Raw corn and avocado soup

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Pulled chicken tacos

I seem to have gone taco crazy lately.

Not sure why I haven’t enjoyed them more in the past?  I always tended to be more of an enchilada type girl before, but I am finding the taco experience so much lighter and fresher.

Here are some super easy chicken tacos to try.

Start with a good size heavy skillet and add:

• 1 onion chopped into small cubes

Saute in a little oil till they are nice and translucent

Then I added four frozen  boneless, skinless chicken breasts ( the frozen part was poor planning on my part).  However boneless chicken of any sort will do just fine.  Then I add just enough water to cover them about half way, then put a lid on  and let them simmer a spell.

If you are using fresh chicken, I would brown on all sides and then follow the rest of the recipe.

Once the (frozen) chicken has thawed in the water and turned white it is time to add the rest of the ingredients:

• 1/2 jar ( or more) of store bought salsa of your choice
• equal part of water or stock
• 1 tbsp red wine vinegar

Mix that in evenly and cover again for about 15 minutes at a slight boil, to make sure the chicken is cooked thoroughly.

At this point, test to see if the chicken is done inside by taking two forks and “pulling” the chicken apart.  Resulting in the “pulled chicken” part.

If the chicken comes apart easily, then it is time to add the herbs and spices.   But if you like you can shred up the chicken first, or leave it in the larger pieces and shred it later.  Doesn’t really matter too much.

So then I added and this is just a suggestion, what ever you have, or what ever you like better is fine, but this worked well:

• 1 tbsp ground cumin
• 1 tbsp smokie paprika
• 1 tbsp chili powder ( the kind that is more flavour than hot)
• 1 tbsp dried oregano
• 1 tsp ( more or less) of chili flakes
• 1/2 tsp cinnamon
• salt & pepper to taste

And if you wanted to take it up just a notch,  add a couple of tsp of brown sugar.

Mix that all in well, cover again and let simmer about another 10 minutes until you are ready to serve.  Add a little more liquid if it gets too dry.

Now you are ready for assembly

I prepared a bit of a “taco bar” so we could dress our own.  Some possibilities are:

• fresh made guacamole
• sour cream ( I added chopped cilantro and hot sauce)
• grated cheese
• salsa
• chopped tomato
• chopped cilantro

Start with the tortilla of your choice ( warmed or not) and start piling on the fixins!

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Pulled chicken tacos

Happy times!

Left overs salad

I think sometimes people get hung up on what food is supposed to “look like”.

As in they think that there are some kind of rules about what something is, just because you call it something.

Example, salad.

When you say “salad” what immediately comes to mind?  Some kind of lettuce, few chopped carrots or cucumbers, maybe some sliced radish for colour……..

Or maybe you go to chunky potato salad with the obligatory cup of mayonnaise?

Don’t get me wrong, there is nothing wrong with any of those, but sometimes it is okay to get out of the box.

Came home and needed something to eat.  What to do?

Well, I had some slightly old baguette so I chopped that up into bite size squares and tossed it with some chopped garlic, chopped rosemary and some olive oil.   Then on to a tray and into the oven to crisp up.

What next?

I had a romaine lettuce so I washed it and chopped it up and dried it well.

In the bottom of the bowl that I tossed the croutons in, there was some of the oil, garlic and rosemary left, so I used the same bowl and made a little dressing.

Mostly, it was a Caesar dressing only minus the raw egg and anchovy:

• 1 tsp chopped garlic
• 1 tsp Keen’s hot mustard ( or Dijon)
• a few shots of Worcestershire sauce
• juice of half a lemon
• a couple of twirls of olive oil
• salt & pepper

whisk that up at the bottom of the bowl.

Then add the Romain lettuce and toss with the dressing.   Then add a few handfuls of freshly grated parmesan cheese.

But is that it?  No no no……let’s see what we have in the fridge??

Well, how about some left over roasted cauliflower?  Why not?

I just tossed it into a saute pan for a couple of minutes to take the extreme cold off of it and mellow the flavour a bit.

What else do we have?  Oh, here is some left over South West salad, let’s toss that in too!

All right then, I think we are in business!

We have the lettuce tossed in dressing with cheese, then cauliflower and then the bean salad.  Last but not least, the croutons and toss well and serve!

Perfect any night “Salad”!

What have you got in YOUR fridge that you can call salad?

“Left Overs” salad

South West Supper

We very much enjoy the taste of the South West around our house.  Even if we DO live in the North West.  Maybe that’s why?

Tonight I have made a South West beef stew, a South West salad and some South West corn bread muffins.  All together, you have a South West Supper!

I started with the stew so it would have some time to get acquainted.   I have to warn you that this stew will seem remarkably similar to chili.  That’s cause it most is the same only instead of ground beef I used stewing beef.

So in your dutch oven, brown in a few splashes of oil:

• cubes of stewing beef dredged in a little flour ( or whatever protein you are into)

Once they are browned on all sides, remove to a resting bowl.   Then add to the pot:

• 1 large onion sliced and or cubed
• 1/2 of 1 large red pepper cubed
• 1 small carrot cubed

Try to keep all of these things the same size of cube for consistency.

Cook these till they are nice and sweaty looking and then add:

• 1 tsp ground cumin
• 1 tsp paprika ( smoky adds more flavour)
• 1 tsp chili powder
• 1/2 – 1 tsp chili flakes ( depending on your tolerance)
• 1 tbsp dried oregano
• 1 tsp red wine vinegar
• 3-4 cloves minced fresh garlic

Feel free to use more or less of anything depending on your taste.

Mix those into the vegetables well, then return the meat to the pot with any juices that may have collected.  Stir it all well.

Then add:

• 1 small tin tomato paste
• aprox 1 cup water or stock

Stir, cover and let come up to a boil, stir again and turn down to a simmer.

Shortly before serving add:

• 1/2 can rinsed black beans

Stir in and turn off heat.

South West Stew

While your stew is simmering you can put together your South West Salad.

Add together is a bowl:

• the other half of the can or black beans
• 1/2 a can of nibblet corn ( keep other half for corn bread)
• the other half of the red pepper diced ( same size as corn and beans)
• 2 green onions ( green part only) sliced on the diagonal
• 1 large handful of fresh cilantro finely chopped
• 1 tsp ground cumin

Toss all that together.

Just before serving add:

• 1 ripe avocado diced
• juice of 1 whole lime
• 1 tbsp olive oil
• S & P to taste

Toss again and serve.

South West Salad

Put these two dishes together with some nice corn bread muffins to soak up the sauce and you’ve got yourself a tasty South West Supper!

South West Supper

Oscar nachos

We didn’t have an Oscar party, but that doesn’t mean that you can’t have some sort of party like food while you watch…….does it?

I whipped up a batch of nachos!  What better and easier, to stuff your face with while you yell at the TV?

First I started with making some fixins to go with them.   The beauty of nachos is that there are really no rules, so you can put anything you like on them!

 

Nacho fixins

I chopped up some red onion, green onion, tomato.   Then I grated some cheese and squished up some avocados into guacamole.   And then I added a few drops of my favorite Chipolte tabasco sauce to some sour cream.

I took a baking sheet and put down a layer of nacho chips ( use your favorite kind, I used white corn) then I added some left over chili I had kickin around in the fridge.  But make sure you heat it up first to make sure it is properly brought back up to temperature.

 

I spread that and some pickled hot peppers and then sprinkled some grated cheese.   Then added a few more chips and did the same again.   That way you don’t get that big melted mess in the middle.

 

Toss them in the oven under the broiler for…..as long as it takes……..just long enough to melt the cheese and the outside chips start to get slightly brown…..or to your taste…..but KEEP AND EYE ON THEM!!

 

 

Oscar nachos with all the fixins

 

Add some fixings and serve immediately.

Fish tacos

Two things that I really don’t like the smell of in the house are fried and fish.  So you can only imagine how much I would dislike “fried fish”!    ψ

We’ve been watching a lot of the Food Network’s ” Eat Street“.  A show about various food carts or street food all over the place.  They really come up with some great ideas and I would love to eat at least 95% of everything they have on there.  The other 5% usually involves shell fish of some kind which I am allergic to and therefore must avoid.

But something I’ve been dying to try is Fish Tacos!

I tried looking up some recipes but most of them call for frying the fish.  Which I’m sure tastes great, but brings me back to the problem of smelly stuff in the house, but I found a way around it!  I BAKED the fish instead!  Worked great.

You will need some firm white fish.  Although I imagine you could use salmon too but that is a much stronger flavour.  On this occasion I used haddock and it worked great.

I chopped it into bite size chunks, put it in the dish and drizzled it with a bit of olive oil.  Then sprinkled it with cumin, chili powder and some pre-packaged “Cajun spice” that I had.

Then I put it into a 400 degree oven for about 12 – 15 minutes or until it is nice and opaque.

Baked haddock

Meanwhile, I got my toppings ready.

First I took sour cream and mixed it with chopped fresh cilantro, Chipolte Tabasco sauce and S&P.  Put that aside and let it get acquainted.

Then I chopped up:

• 1 ripe tomato
• 1/2 ripe avocado
• 1/2 small red onion
• handful of fresh cilantro leaves

While all of this was going on, I wrapped a few tortillas in some tin foil and popped them into the toaster oven.  Make sure you cover them up or they will get very dry and nasty.

So, when the fish is cooked, the tortillas warmed, the garnish chopped, it is time to assemble.

First lay down the tortilla.

Then a dollop of the chipolte cilantro sour cream

Then a few pieces of fish

Then top with tomato, red onion, avocado and a few leaves of cilantro!

There you have it, a beautiful, non fried, fish taco!!

Fresh fish taco

Roll it up and eat it!

Oh and for a little extra zing and some vitamin C, add a splash of fresh lime juice over top!

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Chili con carne

There must  be millions of recipes for chili.

Everyone family and even every person has their own version.  There are chili cook-offs and festivals and so on all over the world.  Chili is a big deal.  Do you know why?  Because it is so dang easy!  That’s why.

So on this blustery day, I’ve whipped up a batch of my own.

Here’s what I used:

• 1 pound or so of lean ground beef
• 1 medium onion diced
• 3 cloves minced garlic
• 1/2 of one red pepper and 1/2 of one orange pepper diced ( cause that’s what I had around)
• 1 jalapeno pepper seeded and finely chopped
• 1 tbsp red wine vinegar
• 1 tin red kidney beans ( rinsed)
• 1 tin diced tomato
• 1 tin tomato paste
• 1/2 tsp chili flakes ( more if you like)
• 1/2 tsp cinnamon
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp dried oregano
• salt & pepper

So out comes the ol Dutch oven.  Heat it up and add just a drizzle of olive oil to keep things from sticking.  Then add the ground beef and cook until you no longer see any pink bits.

Then add the onion and mix through.  Let that cook a bit and then add the peppers and jalapeno.

After that has cooked for a while and the onions and peppers look a little sweaty, make a hole in the middle of the pot to expose the bottom.  To this hole, add all of your herbs and spices and let them “toast” a little.  This helps release their oils and flavours.  Then stir everything together.

Add the vinegar, mix in.

Then add the tin of diced tomato, mix up and then bring up to the boil but turn it down to a simmer as soon as it does boil.  Let this cook awhile like this, the longer the better.

When you are getting close to serving time, like half an hour out, add the beans.  You could put them in at the same time as the tomatoes, but if you leave it till the end they don’t get as mushed.

Then about 10 minutes before serving, add the tomato paste ( and maybe the tomato paste can full of water to get out the bits at the bottom and add a little liquid ) and the chopped garlic.  Stir these through till completely mixed.  Then turn off the heat completely!!

I know, sounds crazy, but this will thicken it up nicely and if you don’t cook the garlic too long it will have more flavour AND retains the medicinal properties!!

Chili con carne

 

I’ve served it up with some nice corn tortilla chips and some chunks of avocado with a few squeezes of lime juice.  Always need to try to have something “alive” with every meal because that’s where the enzymes are that help digestion!

Chili night

 

I suppose I should have waiting for “Spanish Class Night” for this but we needed this tonight!

Good ol Guacamole

¡Hola!  ¿Qué tal? ¿Cómo estás?

Which basically means “Hey, what up?” in Spanish!  Our Spanish class is coming along nicely!

Thought I’d make some good ol guacamole!

There are tons of recipes for guacamole.  Some very exotic with lots of ingredients.

Some people put in red onion or cilantro or tomato or sour cream or any number of other things.

But I just like it plain and simple.  These are the basic ingredients, amounts vary depending on how much guacamole you want to make.

• ripe avocado
• lemon or lime juice ( which ever you have)
• ground cumin
• shot of hot sauce
• fresh chopped garlic
• salt and pepper

Squish it all up!  Enjoy!

Good ol guacamole

Hazelnut Chocolate Cake

Getting back to those people who have trouble eating certain things

I was “clicking around” and found this recipe for a raw, gluten-free, dairy free, egg free chocolate cake!

I happened to have a lot of the ingredients kickin around and wanted something different so I thought I’d give it a try.  I’ll admit that I didn’t have high expectations for this, I thought it would turn out like a lot of those other “healthy” things and taste like saw dust.  BOY was I wrong.  This stuff is awesome!

(Click here )  for original recipe that I started with.

The only changes I made was to add some raw almonds with the hazelnuts, only because I didn’t have enough hazelnuts and I used agave syrup instead of maple, again because I didn’t have enough maple.

The avocado “icing” is soooo creamy delicious!!  Even The Chef didn’t know it was good for him!!  He had three portions!!

I mean don’t fool yourself, it is NOT sugar free!  But at least you are getting your sugar from natural sources and nuts and avocado are full of “good fats”.

This was really great.

Raw hazelnut chocolate cake

Quick Summer Supper

I know that I am kind of cheating on this one, but you can’t expect me to come with something for dinner on my own every night!

Here is what we had with two receipes taken from other people.  But don’t worry, I am giving credit where credit is due.

These were  both very nice, very fresh and great on a hot evening!

Enjoy!

Gazpachio Soup ( click here for recipe )

Michael Smith’s tuna salad ( click here for recipe)

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Mediterranean style club sandwich

Here’s the recipe for the Mediterranean style club the Chef made for our movie night in the park picnic.

You will need:  amounts will vary depending on how many people you are feeding.  And please feel free to add, subtract or substitute according to taste and availability.  This is just a guideline, but I must warn you, it was delicious!!

• a large baguette or other crusty bread
• marinated chicken breast
• smoked cheddar
• bacon
• onion
• tomato
• avocado
• blue cheese/goat cheese/sun-dried tomato/mayo
• olives

Start by marinading your chicken breasts in a marinade of:

• chopped fresh garlic
• chopped fresh basil
• chopped sun-dried tomatoes
• olive oil

Meanwhile make up your “bacon jam”.  Bacon is always delicious but sometimes it is unmanageable when it is crispy and often falls out of the sandwich!  So if you make it into a nice spreadable “jam” it will solve the problem.   You’ll need:

• a good size onion, sliced
• a few strips of bacon

Grill up the bacon until nice and crispy, remove and let cool.   Add the onions to the same pan with and cook until brown in colour and soft and squishy.

Bacon jam

Chop the bacon into fine bits and mix it in with the carmelized onions until you have a nice paste or “jam”.

Once that is cooling, make up your “mayo” by combining some blue cheese, goat cheese, sun-dried tomato, a bit of fresh basil and a little mayo.  Cream these together till you have a nice thick spread.  Now if you don’t happen to have these kicking around like we always seem to have, then straight mayo will work fine.

blue and goat cheese mayo

Then grill off your chicken in the same pan as the bacon and onions were in to add extra flavour.

Marinaded chicken

Then slice up the extras and you are almost ready to assemble.

Sandwich fixins

Slice your baguette or crusty bread into three, length wise and toast in the oven.  If you want to be really decadent, you can brush a little of the left over bacon fat on the bread before toasting.

Grilled baguette

Now it’s time to assemble.

Start, as many good sandwiches begin, with the first layer of bread on the bottom!

First goes the bacon jam.  Spread a nice thin layer on the bottom slices.  Then a layer of fresh sliced tomatoes, then a layer of smoked cheddar, then chicken.

As soon as the chicken is cooled enough to touch, slice up the breasts to go into your sandwich.

Then we are ready for the middle layer of bread, top that with the cheesy mayo concoction. Then another layer of thinly sliced chicken breast, followed by another layer of smoked cheddar and then topped with creamy avocado.

Layer ingredients on bread

Spread another thin layer of the bacon jam on the top slice of bread and add it to the stack.

We secured it with tooth picks with olives on top but when the Chef makes them at the restaurant he uses fresh sprigs of rosemary to hold them down and add extra flavour!

Mediterranean style club sandwich

So if you were super hungry you COULD eat this whole thing yourself  BUT I think it is much too good not to share!

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Breakfast idea?

So what to do with left over corn bread pizza crust?   Could happen!

Well, why not make it into some sort of breakfast item?

Replace your usual toast, english muffin or what ever else you usually put under your eggs with the corn bread.

Think of a nice eggs “benny” (  that’s what they call eggs Benedict around these parts) on corn bread.

Or some rancho huevos on corn bread instead of tortilla!   Adds so much extra flavour!

Or what I did this morning, just some grilled up bacon with an egg on top and my favorite ol chipolte style Tabasco sauce on top!

Add a little tomato and avocado to freshen it up!   You could even have this for lunch!

Bacon and eggs on corn bread

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Fish Stew

I’m not good at cooking fish.

Well, it’s more that I am intimidated by cooking fish.  I always fear it will be undercooked and I hate that squishy underdone feeling in my mouth.  So then I end up usually over cooking it.  And then there is the problem of it smelling up the house for days…….

So imagine my surprise with this dish!  It wasn’t smelly, you can’t over cook it and it was delicious!!

One small problem is that when I looked it up, it’s tradional name is Bacalao which is actually a Spanish dish traditionally eaten on special occasions like Christmas Eve or New Years Eve, but let me tell you I found it to be a lovely easy summer dish, with some crusty bread and a glass of screamingly cold white wine, things couldn’t get better.

The original recipe also called for dried salt cod, which, if that is your thing and you know how to deal with, by all means feel free to use, but I went with fresh fish.

Here’s what you’ll need more or less:

• 2 tbsp extra virgin olive oil
• 1 medium onion diced
• 4 cloves of fresh garlic minced
• 1 pound of white fish ( I used halibut but haddock, tilapia and of course cod are good too) chopped into 1 inch size chunks
• 1 can of diced tomatoes ( 14 ounces)
• 1 chopped Anaheim or poblano chile pepper
• 1/4 of chopped fresh cilantro
• 2 tbsp pimento stuffed green olives sliced
• 1 tbsp rinsed capers
• 1 tsp dried oregano
• 1/2 tsp salt

Get out your trusty ol dutch oven or heavy bottom pot.  Heat oil and add onions and cook a few minutes till they get sweaty looking, then add garlic and cook a minute or two longer.

Then add the fish, tomatoes with the juice, peppers, cilantro, olives, capers, oregano and salt.  Stir gently so you don’t rough up the fish.  Add a little extra water if it doesn’t looked covered enough.  Cover and simmer for about 20 minutes.

Now this wasn’t in the recipe when I made it but I think a shot of white wine would liven the party up a little so when you pour yourself a glass, feel free to accidentally spill a little in the pot.

We ate the soup warm but apparently you can eat it at room temperature just as well.

Top with a few chunks of fresh avocado and you are in business!

I honestly was shocked at how wonderful this dish was.  So easy and so tasty!  Give it a try!

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Raw Soup

One of my favorite things to eat in summer time whether I am trying to be “RAW” or not is a nice cold soup of some kind.

My favorite is one I found last summer, a raw corn and avocado soup.  Here’s what you will need:

• 4 or 5 ears of fresh corn on the cob, corn taken off for about 4 cups of kernels 
• 1 large ripe avocado
• 1/4 small red onion or two green onions ( white and green parts) coarsely chopped
• 1 good size handful of fresh cilantro leaves and stems okay too
• 1 tsp cumin
• 1 tsp chipotle tabasco ( click here to see what I mean ) but DON’T use this if being “RAW”
• 1 pinch sea salt and pepper to taste
• 2 cups of almond milk ( raw only if you are being “RAW”)

Toss all this stuff into the blender and whiz it up until it is a nice think creamy soup and then put in the fridge for at least 1/2 hour to chill it down.

Portion it up into bowls and garnish with a few kernels of saved corn, or some finely chopped  red pepper, or a few leaves of cilantro, or a combo of all of them.  I also find that it is helpful to chill the bowls before serving too.

Corn and avocado soup

Delish!!  And surprisingly filling.

Another nice “RAW” soup that I’ve tried is this Gazpacho( click here for recipe ).  This was really nice, however, if you are trying to follow the rules of “RAW” you can not toast the walnuts, they too must be raw and the vinegar is questionable, substitute with 2 tbsp of fresh squeezed lemon juice instead.  Pumpkin seeds would work well as a topping too.

But both of these make wonderful summer soups, “RAW” or not so give them a try!

Raw Pizza

WHAT??

Now I’m crossing the line you think?   Well, let me try it on you first.

As a “RAW” foodist you can’t just eat fruit and salads all the time.  Sometimes you need a little substance.

It is my understanding that for something to be considered “RAW” that it can’t have been heated to anything above 115 degrees farenheit but you can check the rules out yourself.

So instead of a baked crust on our pizza, we will have a dehydrated crust.   Again, there is a lot of debate amongst the hardcore raw people as to what method is acceptable.  Some say it is okay to do this in a very low oven while others insist that it must be done in a dehydrator.

I’m only trying to make you aware of this stuff, if you find it cool and want to pursue it yourself, then you will have to do your research and decide for yourself.

I happen to have a dehydrator because I LOVE kitchen tools and small appliances, but that’s just me.

I have an Excalibur dehydrator ( click here to check them out ).

Then you need a raw pizza crust recipe.  If you look them up on the internet there are tons but this is the one I used for  this particular pizza and found it worked quite nicely.  ( click here to get raw pizza crust recipe and how to video )

This one looks pretty tasty too.  ( click here)

So once you have your pizza crust, you are ready to start.

Now you have to find things to top it with.

I started with some nice home made “pesto like” spread.

In the food processor whiz up:

• 1 – 2 cloves of fresh garlic
• 1 date ( soak for about 10 minutes in hot water if it is too hard)
• Few sprigs of fresh basil or 1 tsp dried
• 1/4 sun dried tomato
• 1/4 cup of pine nuts or walnuts ( raw)
• 2 good handfuls of baby spinach
• sea salt and pepper to taste
• 1 tbsp olive oil

This will make a nice green paste that you can then spread on your pizza “crust”.

Then, top as you will.   Any of your regular veggie pizza vegs will do but on this day I had some nice thinly sliced Roma tomato and some perfectly ripe avocado.

I then sprinkled with a little oregano and some S & P and I was in business!

This is only a suggestion, the world is your oyster……or oyster mushroom perhaps!

Another quick easy pasta dish

It’s Wednesday, I’m hungry but tired and rushed.  What to have for dinner?

Chermoula sauce to the rescue again!!

This is so super easy.

Boil up some of your favorite pasta, glutton free it that’s your thing.

Meanwhile in a large bowl add:

•  your left over chermoula sauce ( at least 1/2 cup)
• one avocado cubed
• 1 cup of baby arugula

When the pasta is ready, drain well, add to the large bowl with the other items and toss well.  Once that is all well mixed, toss in 1/2 cup of toasted walnuts and toss it up some more.

Transfer to serving bowls and you have a quick easy pasta supper!

This dish is so quick and easy, I don’t even have a picture!