08 Jul

Party apple salad


I don’t like boring salads (there, I finally said it) I think salads should be a nice flavorful start of a nice flavorful dinner. Neither should the flavor of a salad be overwhelmed by a dressing. Why a healthy salad have to be ruined by a fattening, greasy dressing? A nice flavorful salad doesn’t need to be dressed, natural is the best way to go, right?

Last Sunday night I had a couple of friends over for dinner and I made a variation of this apple salad. Everybody liked it so much that I decided to make it today again to post it here. Its preparation didn’t take me more than 10 minutes and the result was absolutely fantastic. The salad itself didn’t need any dressing, but we still added a little bit of Wish-Bone® Bountifuls™ dressings which were a very nice addition to all the flavors going on in the salad. I never measure any ingredients when I make salads. Just throw more of the ingredients you like and less of the ones you don’t or feel free to try new ones. Be creative with your salads, after all, that’s the stuff that will keep your body running smoothly for many years.

Party (not-boring) apple salad


  • Radishes, sliced
  • Carrots, sliced
  • Apple, diced
  • Cilantro, minced
  • Red Onion, sliced
  • Apple cider vinegar
  • Romaine or red leaf lettuce
  • Celery, sliced crosswise
  • Walnuts


  • In a large bowl mix radishes, carrots, apple, cilantro, red onion and a splash of apple cider vinegar. Chill for 10 minutes.
  • Place lettuce and celery in salad dish and top with vinegar mix and walnuts.

Buen provecho!

Update 07-12-08: I just found out about a food event called Original Recipes-Culinarty roundup hosted by Lore of Culinarty. And since almost all m recipes are original (meaning I make them up as I go) I think this would be a good addition to the round up. Check out her blog and if you have any original recipe you can share it with the world.

11 Jun

Collard Greens Wraps


Before I went away for awhile I posted this picture and asked my readers to guess what it was. I got all kinds of responses, from tamales to vine leaves. Those were very creative and interesting guesses, but I am sorry to inform that nobody guessed what it was, although many were close. This lunch was a spicy chicken and quinoa collard greens wrap.

It was one of those days when my fridge was getting empty and I needed ideas for something tasty, filling and healthy. Now, that is a challenge when pasta and pizza are the first options that come to mind. Fortunately I came across this recipe and that gave me the idea for this dish.

Collard greens turned out to be excellent for wraps and there are so many possibilities for fillings. This time I filled them with tinga de pollo (shredded chicken cooked in red salsa) and quinoa. To make tinga de pollo you need shredded chicken, Roma tomatoes, onion, garlic, salt, chipotle adobado peppers and vegetable oil. Saute the chicken and the cooked quinoa in the vegetable oil. Blend the rest of the ingredients with just a little bit of water, the salsa has to be thick. Add the salsa to the chicken and cook for 10 minutes.

I prepared the leaves by cutting the thick part of the stalks and dropping them in boiling water until they got soft and changed color to a intense green. I then drained them. When the filling was ready I put some on the leaves and wrapped them up like burritos. I then baked them for 10 minutes with some olive oil and Parmesan cheese. It was a very delicious lunch and one that I will make again, no doubt.

Any ideas on what to use for my next collard greens wraps?

Buen provecho!

Update June 30th, 2008: I just realized I haven’t sent an entry to the food event Fat Chefs or Skinny Gourmets that I am co-hosting with my lovely friend Ivy. If you haven’t sent an entry yet, you still have time to make something healthy and blog about it. Check out the rules here.

24 Oct

Apple Madness

3.jpgA little while ago I wrote about a piece of Tupperware that has become one of my favorite items in the kitchen. I am talking about the Quick Chef. It is a quick and easy alternative to an electric food processor. From chopping vegetables to whipping heavy cream, Quick Chef has been worth every penny I spent on it. Well after this little commercial, here’s today’s recipe made with the Quick Chef, but you can use any food processor to make this recipe. The main ingredient is another favorite of this season: apples. How would you like a delicious apple salad to go with your dinner tonight?

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