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| Recipes we have enjoyed for good health |
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| Chicken Salad w/Mustard Vinaigrette 1 chicken breast 1 cup spinach leaves 1 tbsp. Red wine vinegar 2 tbsp. Yellow mustard 1 tbsp. Olive oil 1 cucumber, sliced salt & pepper to taste 1 garlic clove, smashed 1 bay leaf Directions: Add garlic and bay leaf to medium pot of water and bring to a boil. Trim excess fat from chicken and place in water until done, about 20 minutes. Remove chicken and let rest for 10 minutes or until you can touch with hands. When chicken cooks, run a fork against the grain and shred the chicken. Meanwhile, add vinegar, oil, mustard, salt and pepper to bowl and whisk until blended. Add spinach, cucumbers, chicken and mix well. Spinach can be replaced with your favorite lettuce leafs. |


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| Black Bean Soup with cumin and cilantro From Jane G. 2 TBSP olive oil 1 1/2 cups chopped onion 8 cloves garlic, chopped 1/4 cup chopped jalapenos with seeds 2 cups dried black beans (about 13 oz.) (TO SAVE TIME, I USED CANNED BEANS) 1 TBSP ground cumin 2 tsp ground corriander 8 cups vegetable stock 1 cup coarsely chopped cilantro lime wedges Heat oil in heavy large pot over medium-high heat. Add onion, garlic, and jalapenos; saute 5 minutes. Mix in beans and spices. Add vegetable stock and bring to a boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours (MINE WAS DONE QUICKLY BC I USED CANNED BEANS). Add cilantro and puree soup (or skip the puree and serve chunky). Season with salt and pepper, serve with lime wedges |
