Channa Dal with Swiss Chard

Adapted from The Gourmet Perscription for Low-Carb Cooking by Deborah Chud. A friend passed the book onto me and while most of the recipes didn't grab me, this recipe tempted me because I had most of the ingredients available. Plus it was easy, lol.

Ingredients
2 teaspoons olive oil
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 teaspoon powdered ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 cup channa dal (yellow split peas)
1 15 oz can diced canned tomatoes
2 to 2 1/2 cups of water
1 bunch of Swiss chard (I use a huge bunch, about 1 1/2 pounds)
Dash of salt and pepper

Directions
1. Heat the oil in a large non-stick skillet or stockpot.
2. Add the onion and saute for 3-4 minutes until golden brown.
3. Add the spices and saute for another minute.
4. Add the channa dal and 2 cups of water. Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes.
5. While the stew is simmering, wash the Swiss chard. Chop the stems into 1/2 inch pieces and the leaves into 2 inch pieces.
6. After the stew has simmered for 30 minutes, add the can of tomatoes. Simmer for another 15 minutes or so, covered. The peas should be soft and start to break down. If necessary, add some more water.
7. Add the Swiss chard stems and simmer for 5 minutes, covered.
8. Add the Swiss chard leaves, stirring them into the stew. They cook very quickly, just a couple of minutes (or less!).
9. Add salt and pepper to taste.

I've served this as a main dish and as a side dish. Also, I have brought it to work for lunch and it reheats great in the microwave.

Although I've always made this with Swiss chard, I bet you could use other greens like kale or turnip tops.

The Pioneer Woman's Apple Dumplings

Just in case you're one of the few foodie scrappers who doesn't know about The Pioneer Woman's apple dumplings, you're in for a treat. I call these the Lipitor special dessert.

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Here's her version. This text doesn't do justice to the photos and commentary and reader comments on her blog. Be sure to check out her blog.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

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I made a "healthy" version by cutting back on the sugar and butter, and doubling the apples.

Apple Dumplings, heathly version 1
2 Granny Smith apples
1 can crescent rolls
1 stick butter
1/2 cup + 2 tablespoons sugar
1 teaspoons vanilla
cinnamon
1/2 can Hansen's grapefruit soda (because that's what I had on hand)

Same assembly and baking instructions above.

I made these one night and Mr. Fix-it and I demolished 2/3s of the pan. Yum!

Apple Dumplings, heathly version 2
4 Granny Smith apples
2 cans crescent rolls
1 3/4 sticks butter
3/4 cup sugar (heaping)
1 teaspoons vanilla
cinnamon
1 can Hansen's grapefruit soda (because that's what I had on hand)

Use a large roasting pan and follow the same assembly and baking instructions above.

I took these to work and boy, were they popular. I was asked for the recipe several times and this weekend, a couple people made the full calorie version. I disclaim any weight gain or any sudden urges to run laps.

Mexican pork

This couldn't be easier. Place a pork roast and a jar of salsa verde (the green stuff) in a crockpot. Cook on high for an hour, then lower to medium for eight hours. Serve with rice and beans.

You could probably cook on high for five or so hours, but since we knew we'd be gone all day, we decided to cook the meat on medium.

I read about this online somewhere (probably 2peas) and there was a pork roast on clearance at the groocery store so this was perfect. The meat and salsa cost about $9; I expect to get at least 8 large servings out of this (we each went back for seconds, hence the large comment), more if I make burritos or tacos or some other meal where a hunk of meat isn't the main event like it was tonight. If you made this the day before, you could take out all the fat that solidifies on top (which I'm planning on doing tomorrow).

P.S. Sorry for the lack of photos. I was too interested in eating my dinner, lol.


*Update* Since this posting, we've eaten two more meals, I froze enough meat for another 10 burritos, and we've still got a couple more servings in the fridge.

Berry Cobbler

Nope, don't have pic. But the recipe and a photo are at The Pioneer Woman Cooks. I used blueberries instead of blackberries and I overbaked it slightly. But it was still yummy. Next time, I'm going to try 3/4 of a stick of butter. One stick was just a little too much.

Strawberry Spinach Salad

Another Tasty Tuesday recipe for Angie's challenge

This is the recipe exactly as it was given to me. I haven't made it, but I did taste it and it was yummy! The hostess substituted roasted pine nuts for the almonds and it was delish!

a bunch torn spinach (or one bag of baby spinach)
1 basket strawberries - large slices
1/3 C toasted, slivered almonds

Dressing:
1/2 C sugar
2 T sesame seeds
1 T poppy seeds
1 1/2 t minced onion
1/4 t Worcestershire sauce
1/4 t paprika
1/2 C vegetable oil
1/4 C apple cider vinegar

Combine spinach, strawberries & almonds. Mix dressing together and toss with salad. Yummy!!!