Wingz Salad

Kale
Lime - Juice, helps tenderize the leaves.
Dandelion - Don't go overboard until you taste these.
Tomato

Feta Cheese
Onion
Cream
Sour Cream
Blenderize (I use a Ninja to do my blenderizing)

BBQ Wings
I usually always use Gardein Fake Meat (Yep, that's it's real name on the package.......)





(no it's not......)

Strawberry Salad

An inspired recipe....

Fresh Strawberries, about a pint, stemmed and sliced
Fresh Kale, about 4 or 5 nice sized leaves, stemmed and chopped bite size
Fresh Lime Juice, about half a lime
1 Fresh Avocado, cut into bite size slices
2 or 3 nice sprigs of fresh Basil, chopped

I chopped the Kale and squeezed the limes over it and let it set to break down and tenderize the leaves. I also put the cut up avocado in with this mixture because I happen to have a very firm one.
While this sets, I made the dressing as follows...

Dressing:
1 cup of Pure Cranberry Juice
1/4 cup of raw sugar - I use Turbinado
1 half cup finely chopped Strawberries

Put it all in a small sauce pan (please don't use Teflon....) and heat it up so that the sugar melts. Then turn it down low to warm just so the Strawberries can break down well and flavor the syrup. Keep on heat about half hour then remove to cool. I put mine in the freezer while I made bizkits ;) About a half hour. It was just about to get slushy when I took it out. Perfect!
Add Poppy Seeds. As many as you like! Then add about a quarter cup of oil. I used Olive. Mix it all up well.

Back to the tenderizing salad. Add the Strawberries and Basil. Pour the dressing over and mix it all up well.

Yumma mificent!!!!!

My Stuffed Zucchini

Zucchinis
Onion
Mushrooms
Tomato
Butter
Salt
Pepper
Taco Seasoning
Feta Cheese
Swiss Cheese

Saute onion & mushrooms in butter.  Slice the tops off of each zucchini length-wise with one side a bit smaller than the other then carve middles out of zucchinis, chop the carved out parts and add to saute mixture.  Add salt & pepper to taste.  Add a dash of taco seasoning. Chop tomato into small bits, add to saute.  Flip it around for a minute or so.
Fill zucchinis with saute mixture.  Crumble feta carefully down the center of each stuffed zucchini. Put the top back on each one.  Bake in pan at 350° for about.... 20 minutes...?  Take it out and cover pan with foil, return to oven for about 10 minutes.  Take it out, place slices of swiss cheese under each lid, give it a minute to melt, enjoy.

My White Bean & Mushroom Soup

White beans (not Navy!)
Celery
Onion
Garlic
Bell Pepper
Cabbage
Twin yellow Squash + One
Tumeric
Mushrooms
Rosemary
Thyme
Salt
Black Pepper
Butter
Water (Not Tap!)

Soak beans.  A long time.... overnight +...? Or use canned.
Chop celery, onion, garlic, bell pepper and saute in butter - plenty.
Chop cabbage enough so it cooks fast.
Chop twin squashes but do not severe their bond. Chop + one.
Add tumeric.... plenty but not too much. Salt & pepper, rosemary & thyme.... enough.
Add cabbage once the sauting mixture is turning transparent.  Cook hard but not rough.  Get it done, soft, cut it with a spoon but not overcooked and mush!
Add squash.
Let simmer.
In butter - plenty - saute chopped mushrooms, as many as you like, and more chopped onion.  Whole recipe only uses about 3/4 of a nice size yellow onion. Salt & pepper.
Remove done cabbage mixture to cool.  Replace with beans.  Salt and pepper, plenty of water - over cover, it will absorb it. Boil to get them done but not dead! This should take about as long as it takes the cabbage mixture to cool. Stow the mushroom mixture for later.
Once cabbage is cooled, put it all in a blender or whatever you use, and turn it to soup!  No chunks remaining.  Add this to the beans.  Turn them down to a simmer.  Add salt to taste.  Add water for volume. Cook slowly for an hour... two.... three..... Just don't let the beans get mushy.
Add mushroom onion mixture.  Make sure to get all that butter!
Slow cook for another hour.... two... three... Just don't let the beans get mushy.
Cook some rice and some cornbread.
Enjoy!

MY Tomato & Cucumber Salad

It's not acting class.....
Stop being afraid to throw good shit into a bowl and eat it!

1 & 1/2 Tom
1 Cuke
1 large Avo
Slivers of Onion
Dill
Thyme
Salt
Black Pepper
Juice of one slice of Lemon
Black Beans
Parmasan Cheese

That is all.

A Different Taco

*This dish is best when left to marinate for a while.*

Tacos sounded great!  But not the same ol' tacosssss...!  So here's what I came up with:

Ingredients:
Part One
4 fresh organic roma tomatoes diced
4 fresh organic jalapeno peppers chopped
bout a 1/4 cup o' regla ol' onion chopped
bout two chopped tablespoons o' cilantro (or to taste)
sea salt to taste

Part Two
sour cream
2 cans chopped chilis
bout 4 green onions chopped
bout 7 or 8 slices facon cooked (I do NOT like Morningstar brand, but this is an indulgence. Sadly, they make the best fake bacon EVER! So far....)

The Rest
fake meat or fresh shrimp cooked
shredded cheese (your pref)(I used extra sharp ched)
taco shells of your choice (I used flat tostada shells)
tortilla shells

Put all the ingreeds of Part One in a pot and simmer well.
If using fresh shrimp, fry'em up in a little Smart Balance, real butter or olive oil.
If using fake meat, dump the bag onto a foil covered oven pan and heat it up.
Put the facon strips in the toaster oven to get litely crisp.
When shrimp or fake meat is done, add to Part One mixture in the pot. Turn it down low.
Mix Part Two ingreeds together when facon is done.

Prepare your tacos &/or burritos! 
I had tostadas first.  Heat shells.  Then cover with cheese.  Cover cheese with meat mixture. Cover meat mixture with sour cream mixture.

Again, Part One & Part Two are better when prepared ahead of time and allowed to marinate for a few hours, but you can (as I did) eat it right away.

My Mushroom & Onion Meatball Enchiladas

Lots of mushrooms, chopped                                  
Plenty of onion, chopped
Smidge of bell pepper, chopped
Butter
Salt
Pepper

Not the actual recipe.

Garlic powder
Tumeric
Vegetarian meatballs (I use pre-made frozen)
Tomatoes, chopped
Sour Cream
Half & Half cream
Cumin
Chili powder
Franks buffalo sauce
Grated cheese
Medium soft flour tortillas

Saute mushrooms and onions and bell pepper in plenty of butter.  Add some garlic powder, tumeric, salt & pepper.  While that's sauteing, warm meatballs in the oven (or how ever you choose to have meatballs). Also, mix sour cream, enough half & half to make it saucey, tomatoes, chili powder, cumin & Franks.
Once the saute is done, chop meatballs into smaller pieces and add to it.  Toss it around a bit then get the tortillas out.  Put 2 to 3 spoons of saute mixture in each tortilla, roll it up neatly and place in a buttered baking pan. Once you've filled the pan, or finished off the saute mix (which ever comes first), put them in the oven at 375° for about 10 mins.  Take out, cover with sour cream mixture then cover with cheese, any kind or kinds you like.  Replace in oven for about 5 to 10 mins.
Take it out, serve it up, enjoy!