Sale at Festival Foods

A friend just emailed me that Festival Food has, Garden of Eatin Blue Corn Chips on sale in the Natural Food Aisle, for $1.98 What a deal.

Also Red Hots on sale. Umm, could I ever do some fun stuff with these.

New CHIP Class

To Alumni Friends:

Heidi and I will be starting another CHIP Class:

• April 4-May 19
• 6:30-8:30 PM
• Theda Clark Medical Center
• 130 Second Street-Neenah Wi.
• Aylward Bariatric Conference Room

As Alumni Graduates you can come back to the class for $99.00.

If you want to be refreshed, this would be a perfect time to return to class. Summer will be upon us before we know it. Come back and shed those extra lbs. before the nice weather sets in.

I know that I need to do just that. We all struggle from time to time. The class atmosphere is so encouraging. Of course Dr. Diehl imparts much needed wisdom.

It would be wonderful to have you back.. We have many graduates who return.

If interested please call ThedaCare on Call at 920-830-6877 or 800-236-2236

Have a super wonderful day!!

Graduation-CHIP Class 18

Another Graduation!!!

It is soooooooo hard to see these classes come to an end. By the time the class comes to this point, I feel that I have made lots of new friends.

I also know some of you will not come to the Alumni Get Togethers.
Consequently I will not see you again. I hope you prove me wrong!!

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I would love to see you back at future classes. We will have lots of fun making ice cream, tofu dip, and hopefully other changes to make the class more exciting.

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I wish each and everyone of you the very best as you continue your CHIP journey.

I am always here for you if you need a friend.

Just email me at verna.v@att,net

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Hopefully we will see you at the Alumni Get together on March 2nd.

Have a wonderful day!!!!

Chocolate Banana Ice Cream

I did a demonstration of this ice cream, in front of the CHIP Class, last evening.

Several people asked me for a recipe.

This is a quick and easy dessert to make at any time. If you have frozen banana's in the freezer, you are ready to go.

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When I get a good buy on banana's, I peel, and cut them in about 1/4 " rounds.

Freeze than in

pint freezer bags. Please only one layer deep in the bag.

Make sure the banana's are really ripe as they are sweeter at that point. Those banana's that have black spots on the peel are perfect, for this recipe.

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The above ice cream got quite soft on me, as I could not find my camera.

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Ingredients:

• frozen bananas-figure about 1 banana per person
• vanilla soy milk
• Carob Powder
• squirt of Agave Nectar-optional
• vanilla extract-please no imitation

Directions:

1. Put about 1/2-1 cup of frozen bananas in your food processor. This will depend on the size of your food processor.
2. Add enough soy milk to get the consistency of soft serve ice cream. You may want to add the soymilk, gradually. If you add too much milk, just add more banana's.
3. When ice cream is the consistency you want, add carob powder.
4. Don't pour, like I did last evening. You may want to put in a teaspoon at a time to get as chocolaty (is that a word?) as you want.
5. Add Agave Nectar and about 1 teaspoon or so of vanilla.
6. Blend well.

Serve immediately.

If you freeze this it will get very hard, and you will have to leave it at room temperature for a while before eating.

I hope this helps. I didn't give exact amounts because so much depends on the size of your food processor and your personnel taste.

Oh yes, the banana's work as a binder in place of the cream and eggs. So you will always need them as a base.

You can eliminate the chocolate and put in strawberries or any fruit you like. Or any flavoring you may want. Have fun experimenting!

I hope you try it.

Enjoy!!!

.

Perk'y Nutty Power Bars

I was asked for some dessert recipes.

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I have been making this recipe off and on for a few years. Probably more off as it leaves way too many treats, in the house which is way too tempting for me. Freezing doesn't really keep me out of them, as I sure know where my freezer is.

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The recipe, calls for Perk'y Nutty Flax Cereal. I found this at Festival Foods in the Natural Food Aisle near the bottom of the shelf, , on the left hand side as you go towards the back of the store.

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Yesterday when I was at the store I found these yummy chips. They are really good, and melt better than carob chips.

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Ingredients:

• I cup Sunflower Butter, nut butter or peanut butter with the oil poured off. (I used the latter as I had it in the house)
• 3/4-1 cup Brown Rice Syrup
• 1/2 teaspoon vanilla (no imitation, please) I used 1 teaspoon vanilla
• 1 box -Perk's Nutty Flax Cereal. When I went to pick this up a while back, Festival Foods was out of it. I used Perky's Crunch Flax Cereal, which work just fine.
• 1/2 cup chocolate chips-I used Chocolate Dream Chips
• 1/2 cup dried fruit
• 1/2 cup seeds or nuts of choice
• 1/2 cup unsweetened coconut-optional

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Directions:

1. Stir together sunflower butter, nut butter or peanut butter, and rice syrup in a small saucepan.
2. Stir over medium heat until melted.
3. Place all the rest of the ingredients (not vanilla) in a large bowl.
4. Add vanilla to melted mixture.
5. Mix well.
6. Pour over cereal mixture.
7. Mix well. I did this with my hands.
8. Press into a sprayed 13 by 9" glass pan. Press down.
9. The original recipe did not call for baking these bars. I like to bake at 350 degrees until golden brown.
10. (The bars hold together better if they are baked)
11. Optional-Again the recipe did not call for this, but after the bars are baked, sprinkle with chips.
    Put back into the oven to melt.
12. Spread over the top with a knife.

Enjoy!!!

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It is a good day to bake as we will probably be snowed in. Predicting up to 12 " of snow today.

Hmm! let's see if we get it.

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Have a wonderful day.

Sue at Festival Foods

Hi Everyone

Just to remind you, if you haven't been at Festival Foods (on Northland Ave) Natural Food Aisle lately. please go to see what they all have.

Sue has done such a fabulous job of getting everything we ask for. If there is anything you want, and it isn't available, she will bend backwards to get it for you. You just need to ask!

I so appreciate everything in one area. so I don't have to run all over the store to find what I am looking for.

Plus, Festival Foods has such a wonderful produce section.

If you can't find what your looking for, there are always many willing people to help you find what you want/need.

Please go visit Sue, and thank her, and all the wonderful people that work at Festival Foods.
Festival Foods service is tremendous!

Have a great day!!!!!

Potato Pancakes

Oh my gosh, these are so very good!!!

I found the recipe in -Vegan Table by Colleen Patrick-Goudreau.

When my kids where growing up I made a lot of potato pancakes with eggs as a binder. They where so very good and inexpensive.

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Since I have been in CHIP I have made several different versions of Potato Pancake's

But none as great as these.

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These are absolutely fabulous. Give them a try!!!!!! I think you will feel the same. I used my ice cream scoop, to shape the potato pancakes. That did not work very well, as the pancakes where way too big. The outsides where crispy and the insides raw. Yuk!!!!

I found my little Pampered Chef Scoop, (top picture) which worked great. If you don't have a scoop, a small spoon would work also. Don't make the pancakes larger than 2 Tablespoons. 1 tablespoon would work also.

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I served the pancakes with my home made applesauce with no sugar or seasoning and some of the pancakes with a small scoop of low sodium sour cream. (10 mg.)

Wow, they are so good. Or maybe I just like potato pancakes, or maybe just hungry. All kidding aside these are great.

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Ingredients:

• 2 Tablespoons ground flaxseed
• 1/4 cup warm water
• 4 cups, peeled and shredded potato's (about 5.) I used my box grater to accomplish this.
• 1 Tablespoon all purpose flour-I used Whole Wheat Pastry Flour
• 6 scallions- chopped fine. Another word for scallions is green onions. Use the greens of the onions also. I saved a few greens for garnish.
• 1/2-1 teaspoon salt-I did use this as potato's, scream for salt when fixed this way.
• Canola oil for frying (I used coconut oil) or you could use a spray.
• Applesauce or sour cream for accompaniments.

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Directions:

1. In a food processor or blender, combine water and flaxseed, blend on high for about 2 minutes until nice and creamy. Set aside.
2. This next step is so important to have nice crispy pancakes.
3. Spread shredded potato's on a white towel . Roll up jelly roll fashion . Twisting the ends, squeeze out all the water, twisting tightly.
4. If the towel is wet, do this a second time on a dry towel,
5. Put potato's, flaxseed mixture in a bowl.
6. Add onions, flour and salt. I also added freshly ground black pepper.
7. Mix well with hands. To get a feel for the mixture.
8. You want the mixture to be moist but not wet.
9. Put small amount of mixture ( no more than 2 Tablespoons) in a SMALL amount of oil. (Make sure your oil is hot)
10. Flatten tops.
11. Fry until crispy, flip and do the same until bottom is golden brown.
12. Do not flip more than once as potato's will absorb too much oil. Put on paper towels.

Serve hot.

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Enjoy!!!

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Have a super great weekend.

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CHIP Class 18 Get together in AMC Cafeteria

What a great idea John and Karen.
More than half of the class turned out to try the wonderful CHIP Food in the Cafeteria.

Thanks Tom for getting us to try those Portabella Sandwiches, they sure are good.

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You all look so happy and so healthy!

I am so honored too know each and everyone of you. You have touched my life.

I have the best job in the entire world!!!!

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See you Thursday evening in class!!!

Children's Museum

Nana, This is lots of fun!!!

Nana, I just don't want to smile. This is just no fun!!!!

Now I am having fun, Nana!!

I was at the Children's Museum today

with my youngest son and his almost four year old son and his 13 month old daughter. My son had to leave for awhile and Nana got to watch the little ones.

I think I put in at least 2 Bazillion steps today chasing after these very energetic little ones. Of course they never ran in the same direction. Got home in time to get cleaned up and leave for the CHIP Class tonight. Was glad I had something going on as I could not keep

up with my grandkids for more than a couple of hours.

I was wiped.!!!!

Arn't my grandkids just adorable???

See I actually do, do other things besides cooking and posting recipes on my blog.

Cajun Crispy "Cakes"

These are really good. This recipe makes 12 "cakes". They are very quick and easy to make.

The recipe came from Vegan Dad website, but I made several changes.

Ingredients:

• 1 tablespoon oil-I used coconut oil for sauteing the veggies
• 1/4 cup diced onion
• 1/4 cup diced green pepper-I used more like 1/3 of a cup
• 1 celery stalk diced-again I used more like 1 1/2 stalks
• 1 -28 oz can chick peas- I used 2- 15 oz cans of Garbanzo Beans, (which are chickpeas) rinsed and drained
• 1 teaspoon paprika
• pinch of cayenne pepper
• 1 tsp hot sauce-I did more like 2 teaspoons plus
• 2 tablespoon chopped fresh parsley
• 2 Tablespoons flour-I used Whole Wheat Pastry Flour.
• 1 Tablespoon cornstarch-I used Arrowroot
• 1 tsp thyme-I used 2 teaspoons Cajun seasoning instead
• salt and pepper to taste-I used no salt
• oil for frying-I used about 1 Tablespoon Coconut Oil

Direction:

1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, celery 5-7 minutes.
2. Place Garbanzo Beans in food processor along with the onion mixture and parsley.
3. Pulse until Garbanzo Beans are no longer whole, but don't over process.
4. Place Garbanzo Bean mixture in a bowl.
5. Add spices, hot sauce, Mix well.
6. Add flour and cornstarch mix well.
7. Refrigerate for 30 minutes.
8. Heat oil in frying pan.
9. Shape Garbanzo Bean mixture into 12 patties.
10. Fry until crispy, turn and do other side until crispy. About 2-3 minutes on each side.
11. Put on toasted bun or eat as is.
12. I put some of my Tofu Dip on top. which I put Cajun Spices in.

This is a really good sandwich. If you don't like spice, go easy on the Hot sauce and Cayenne pepper.

Enjoy!!!

Pumpkin Pecan Cookies

A very special friend, Diane, gave this recipe to me the other night.

I dipped part of the cookie in chocolate. It is almost Valentine's Day you know.

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Ingredients:

• 2 cups pecans, toasted and
• cooled
• 1/2 cup rolled oats
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup pureed pumpkin
• 1 Tablespoon orange zest
• 3/4 cup freshly squeezed orange juice
• 2 teaspoons vanilla extract
• 1 cup chopped, pitted dates

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Directions:

1. Preheat oven to 375 degrees.
2. Line 2 baking sheets with parchment paper.
3. Put pecans and oats in the food processor. Pulse until a fine meal forms about 25 times
4. Add flour, baking soda, salt, cinnamon and cloves. Pulse another 20 times to mix all ingredients.
5. transfer to a large mining bowl.
6. Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor.
7. Blend until a smooth puree forms, scraping down the sides occasionally,
8. Form a well in the center of dry ingredients, Scrape pumpkin mixture into the well.
9. , and fold all ingredients together.
10. Scoop little heaps (about 2 Tablespoons) of batter on the prepared baking sheets, spacing about 1 1/2 inches apart.
11. Flatten tops
12. Store in tight container.

Diane found this recipe on http://www.wholefoodsmarket.com/

Thanks Diane, your the best!!!

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Chocolate was a Verna's doing.

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Have a wonderful weekend!

Verna's Wild Rice Citrus Salad

After CHIP Class on Tuesday evening I went to Festival Foods to pick up the groceries for Thursday's class.

As so often happens after class, I find myself hungry as I have not eaten any supper. I purchased a Citrus salad from the deli, which I tried to make the next day.

I love trying to duplicate food that I have tried. That practice does not always turn out well, but I felt this salad was delicious. I just had some for breakfast.

• Ingredients:
• 4 cups cooked wild rice
• 3 Tablespoons frozen orange concentrate-do not dilute
• zest from 1 orange
• 1- 11 oz.can mandarin oranges drained.-actually I used 2 cans
• 1 cup dried cranberries or cherries
• 3/4 cup Grapeseed Oil Vegenaise
• 1/2-3/4 cup slivered almonds
• 1 bunch green onions- chopped fine
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 teaspoons Braggs apple Cider Vinegar

Directions:

1. cook rice according to pkg. directions.
2. cool.
3. Add the rest of the ingredients.
4. Refrigerate several hours to marinate flavors.
5. Serve on a bed of baby greens or fresh spinach.

Enjoy!!!!

Delightful Date Truffles

Be My Valentine!

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Do you realise that Valentines Day is only 4 days away!!!

How about making the love in your life some healthy candies.

I found this recipe in the Vegan Table Cookbook by Colleen Patrick -Goudreau

They are very tasty without all the calories.


Ingredients:

• 1 cup raw almonds or walnuts
• 20 large Medjool Dates-pitted
• 1 Tablespoon unsweetened cocoa powder
• zest from 1 medium-large orange
• 2 Tablespoons Agave Nectar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt-didn't use
• Directions:

1. Grind almonds in a food processor until fine.
2. Add dates and the rest of the ingredients. Blend until it forms a ball
3. If to dry add more Agave Nectar.
4. Form into small balls. Will make about 30.

Comments from Verna's kitchen:

1. -I took half the recipe and added unsweetened shredded coconut to the mixture.
2. The recipe suggested rolling these in cocoa powder.-That sounded harsh to me.
3. Instead I melted some Natural Chocolate Chips, ( or chips of choice) and rolled my Truffle's in that.
4. Put on wax paper to dry.
5. Some of the truffles that I had added coconut to I sprinkled lightly with coconut.
6. These freeze really nice. I froze most of them, so that I wouldn't be tempted.
7. Medjool dates are a bigger, sweeter and been told a creamier date.
8. I bought mine at Free Market on Wisconsin Ave by Heavenly Ham.

**There is a new chocolate chip on the market, called Chocolate Dream. It is Dairy Free and Gluten Free. On top of that it actually tastes great.

Enjoy!!

Have s super, stay warm day!!!

Don't do like I did today, and got stuck, in some way to deep snow. Thank God for the mailman who had a big shovel and helped me out!!!

Spring is 6 weeks away!!

Strawberry's- Blueberry's-with Chocolate Sauce

Wouldn't this be a great Valentine Dessert for that special person in your life. Or how about just you, you are special also!!

- It is a very lite, easy Valentine's dessert, tastes fabulous. Give it a try.-

No I wasn't drinking, nothing stronger than water- Sure is a crooked picture. Well hopefully you will get the idea.

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Ingredients"

• Fresh blueberries-washed
• Fresh strawberries-washed, cut smaller..

Sauce:

• Chocolate Chips of choice
• oil

Directions:

Put berries in stemmed container.

Melt chocolate in double boiler. Add just a little oil for thinner consistency.

Pour over berries, just before serving.

Now if you would like something with a little kick to it. Give this sauce a try. It's wonderful!!!

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Mexican Chocolate Sauce.

From Vegetarian Journel-Issue 2-2009

-Ingredients:

1/2 cup Cashew Butter

1/4 cup Agave Nectar

2 Tablespoons cocoa powder

1 teaspoon Vanilla Extract-Please no imitation

1/4 teaspoon cayenne pepper-this makes it really good.

1/4 cup of water if needed

Directions:

Put all ingredients in a blender and blend until smooth and creamy.

Can be made the day before. This is really yummy!!!!

Enjoy!!!

Veggie Dip Pizza

Last evening for the CHIP Class I made a Tofu Dip. Posted January 5 on my blog. I thought it was really great, but just realized how spicy it really was. For those of you that don't like spicy, I am really sorry. remember, you can make it a lot milder if you prefer.

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Anyway, Heidi suggested, maybe this would be great as a Veggie Pizza. What a great idea Heidi!

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I put it in a glass pie plate as there is only me here. A pizza pan would be great if there were more people.

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Quick and Easy!!!!! Oh so very good also!!!

• Ingredients:
• Tofu Dip
• tomatoes
• Onion
• Black Olives-sliced
• Fresh greens,torn in pieces.
• Directions:

1. Spread dip on the bottom of the pan.
2. Top with chopped tomatoes that I drained in a colander so my dip wouldn't get watery.
3. Add chopped onions.
4. Black olives would be great on this. I didn't have any in the house.
5. I top with spinach that I had in the frig. or any baby greens would be great.
6. Serve with low sodium chips, crackers, pita triangles.

Thanks Heidi! this is my lunch today. At least some of it.
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Have a super day! Stay warm!!

Red Pepper Party Spread

Several people have been asking for this recipe, Sorry I didn't get it to you soone

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This deliciously rich spread is a Middle Eastern dish called Muhammara. It's easy to make and a hit at parties. If you have Super Bowl Plans this is something nice to share with your friends.

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If you want the flavor stronger make it the day before. (I did, it is better that way)

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Great with pita triangles, veggies or crackers.

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Ingredients:

• 2-3 Roasted Red Pepper-from jar- I roasted my own.
• 2/3 cup bread crumbs, plain.- I had bread crumbs in my freezer that I had made up earlier.
• 1 cup walnuts- toasted
• 4 large garlic cloves
• 1/2 teaspoon salt
• 1 Tablespoon fresh lemon juice
• 2 teaspoon Agave Nectar
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes-I used a few shakes of cayenne pepper-to taste
• Toasted pine nuts for garnish-optional-didn't use

Directions:

Roast peppers or use Roasted Peppers in a jar.

In a food processor , combine roasted peppers and the remaining ingredients, except pine nuts.

Taste add more spices as needed.

Makes 1 cup or more.

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-This recipe came from Colleen Patrick-Goudreau's book-The Vegan Table

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Enjoy!

My Great Granddaughter's Tea Party

It's Great Grandma with Layla!

I'm wearing Great, Great, Great,Grandma's hat!!! It's way too big, Great, Great, Great Grandma!!

Where are you Great,Great, Great, Grandma !!!! I can't find you!!!

Layla and Great Grandma!

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I was told by someone very special too me, that my blog was boring, cause all I have on it, are recipes, and nothing personnel about me!

Yikes how much do you want to know about me???

That's a scarry thought!!!

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Well today I was invited to my Great Granddaughter's

Tea Party.

Layla refers to me as her Great, Great, Great, Grandma. Ummm!!!

Well, that must make me at least 140-160 years old.

Wow!!! Am I ever well preserved!!! I'm looking pretty good for being that old.

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I have been told by some , that I have never grown up. Who wants to grow up?? What fun would that be!!!!

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After the tea party, I was playing Hide and Seek with Layla. Sure is fun playing with a 4 year old. They are so easy to find, because they tell you exactly were they are.

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I hope to build many memories with these little ones.

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Well, is this personnel enough?????? Or do you want me to get really personnel???

Dr.K's Chili Ole

We had such an awesome turn out at the Alumni Get Together this evening 2/2/11.

62 to be exact.

Dr. Kay Theyerl shared with everyone. She also brought her famous chili, for us to taste.

Wow, what a treat. I made it today. Coudn't wait to give it a try.

Ohhhhhhhh so very good!!

Ingredients:

Lots of vegetables-chopped-saute in a small amount of olive oil.

• 
  
  onion


• 
  
  garlic


• 
  
  celery


• 
  
  carrots


• 
  
  broccoli slaw


• 
  
  zucchini


• 
  
  yellow squash


• 
  
  peppers,red/green/yellow/orange

Add beans-canned/rinsed:

• 
  
  kidney beans


• 
  
  black beans


• 
  
  garbanzo beans


• 
  
  pinto beans

Add seasonings:

• 
  
  pepper


• 
  
  Mrs. Dash Ssouthwest Chipotle

Add tomatoes

• 
  
  crushed tomatoes


• 
  
  diced tomatoes


• 
  
  fire roasted tomatoes

Simmer, the longer the better.

** Verna did add 2 large bay leaves to the pot when she made it..

Season to taste.

Enjoy. this was totally excellent.

Verna's Baked Potatoe Wedges

These are so quick and easy. It would be a nice Super Bowl addition to your menu.

Ingredients:

• Idaho potatoes, scrubbed, cut into small wedges. (Other potatoes will not crisp up.)
• garlic powder
• onion powder
• Italian seasonings
• Black pepper
• cayenne pepper to taste

Directions

1. Cut potatoes in half then into wedges.
2. Place potato wedges on a baking sheet- do not overlap or crowd.
3. Sprinkle with a Tablespoon or so of olive oil.
4. Sprinkle with seasonings.
5. Mix well with hands.
6. Bake 425 F. about 20 minutes on each side or until golden brown.
7. Serve with Tofu Dip-posted on blog January 5/11
8. Sprinkle with green onions.
9. Serve hot.

These are so very good, and so very easy.

Enjoy!

Verna's Sloppy Joes

I have played around with the original recipe, and this is what I have come up with. It will make a large amount. My 7 Quart crock pot was 2/3 full.

That is so nice as you can freeze for future use, or share with a friend.

Ingredients:

• 1 large onion -chopped
• 4-5 large garlic cloves-minced fine
• 1 large red or green pepper, seeded and chopped
• 12-16 oz. portabella mushrooms-chopped to consistency of hamburger.
• 1 1/2 Tablespoon chili powder
• 1 can black beans, rinsed and mashed
• 1 16 oz. bag of dried brown lentils, picked over and rinsed
• 28 oz. can crushed tomatoes- I used fresh frozen
• 3-4 cups broth-I used my home made broth
• 1 jar Green Mountain, Roasted Garlic Salsa
• 1 1/2 Tablespoons Dijon Mustard
• 1 1/2 Tablespoon brown sugar
• 4 Herb Ox, Beef no salt bouillon
• lots of freshly ground black pepper
• I threw in about 1 cup chopped roasted red peppers that I had in my freezer.
• 1 teaspoon salt-optional

Directions:

1. Brown onions, garlic, and peppers in a large , sprayed skillet, 3-4 minutes.
2. Add portabella mushrooms, continue cooking 4-5 minutes.
3. Add chili powder, stir to coat.
4. Transfer the mixture to a 4-5 quart slow cooker.
5. Add tomatoes,broth, black beans, lentils, salsa mustard,
6. brown sugar.
7. Stir to combine. Cover and cook 8-10 hours.
8. After completely cooked, add Herb Ox Bouillon, salt and black pepper.

Comments from Verna's Kitchen:

After the Sloppy Joe's where completely cooked, I took my stick blender and blender about 1/3 of the mixture. I didn't want the lentils to be apparent.

This is always better the second day.

This is really good on a toasted bun with a slice of tomato, onion and baby greens.

Enjoy!!

Hawaiian Style Roasted Pineapple and Bell Peppers

Top picture- I put it on top of wild rice. Bottom picture I served it cold in a bowl.

If we can't be in Hawaii in this storm at least we can enjoy something that is really tasty.

I found this recipe in my Vegetarian Magazine. It is a Donna klein Recipe.

Ingredients:

• 3 cups cubed fresh pineapple
• 1 1/2 cups fresh red bell pepper-julienne
• 1 1/2 cups red onion cut into small wedges.
• 1 Tablespoon toasted Sesame oil-I used Walnut Oil
• 1 Tablespoon vegetable oil-I didn't use
• 2 Tablespoons dark brown sugar
• 1 Tablespoon sweetened coconut flakes-I used 3 Tablespoons unsweetened Coconut flakes
• 1 Tablespoon lime juice
• Freshly ground pepper to taste

Directions:

1. Preheat oven to 400 F.
2. Arrange pineapple, pepper, onions on a ungreased glass, 13" by 9" pan.
3. Drizzle with oil, sprinkle with brown sugar, and freshly ground black pepper. Toss to coat.
4. Roast pineapple mixture on center rack of the oven, for 30 minutes, or until lightly browned stirring once.
5. Remove from oven, sprinkle with coconut flakes.
6. Drizzle with lemon juice.
7. Toss well to combine.
9. Serve cold as a salad-bottom picture.
10. Can be put on on top of rice-top picture

-This is so refreshing, served either way.

-

Enjoy!!!

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Would love your comments.