Weeds & Seeds Salad

One thing that has always interested me is what plants are edible or useful for something.  I am just as intrigued by what is poisonous.  I think it is smart to know your environment.

Yesterday I took  walk and a few photos.  Then I came inside and made a Wild Salad.  I love when I get to collect the ingredients myself.

This is a Chinese elm tree.  They grow everywhere here and are considered trashy and kind of like a weed because of these pods they make they will come up any ware there is water.  The pods are actually quite good.  I like them right off the tree.  They taste sweet and fresh.  You could also cook them up and make an oatmeal like breakfast.

Believe it or not, there is quite a bit of spring water in under all this water cress.  The water runs all year and is warm enough to keep the watercress alive even when everything else dies off.  That has been a nice gift.

You know what this is....  The plague of yards everywhere.  My hubby spends more time fighting dandelions than anything.  I don't mind them.  All parts of the plant are edible.  Just remember with dandelions they start off sweet at the blossom and get more and more bitter as you move down to the root.

Ingredients:
Watercress
Chinese elm pods
Red clover shoots
Nasturtiums
Dandelion (greens and flowers)
Sesame seeds
Sunflower seeds

Wash everything really well.  Toss together and then top with your favorite vinaigrette or a squeeze of lemon.
This salad tasted Sweet and Hot.  The watercress and the nasturtiums are both really peppery.

Here is a better look at the water cress and the pods.

Anything will work for a weed salad.  All you have to do is keep your eyes open for the gifts in your own back yard.

B.L.T. Salad

Oh Goodness!  I could just eat this every day of my life and be a happy girl.  It is SO easy and fast to make that it is a real possibility.   The only reason I don't eat it every day is that it freaks me out to have bacon that much.

I just noticed that you can't really see the tomatoes in the  photo... sorry.  Just Trust me, they are in there.

Ingredients:
bacon
lettuce
tomato
onion
apple cider vinegar
pepper

First slice the bacon and toss in in a small frying pan.  Then chop the lettuce and place it in a bowl.  stir the bacon and then chop up the Onion.  Toss the onion in with the bacon and stir.  Split a few cherry tomatoes and toss on top of the lettuce.  when the onion is translucent take the pan off the heat.  add in a splash of vinegar and stir.  Pour the mixture over the lettuce and tomatoes and toss.

That's It!  It is so easy and takes maybe less than 10 minutes.  It is really comforting to me and the best part is you can make it faster than you could go through the drive through window.

Oven-Fried Chicken and acorn squash

This is on of my hubby's favorite dinners.  I always make it for him when I want to do something nice. I think it reminds him of sunday dinner as a kid. 

The cool thing is it is Easy peasy.

Pre heat the oven to 425.

First take you Acorn squash  and wash it really well.  Next cut it in half and scoop out the seeds with a spoon.  I save mine for the garden.  You can put oil or butter in the middle or not.  Wrap in foil and set aside.

For the chicken you need:
3 to 3 1/2 pound fryer (or breasts as shown)  I was feeling lazy and didn't want to do any cutting.
1 t. paprika
1/2 t. sea salt
1/2 t. pepper
1 t. rosemary leaves
1/2 t. thyme
1/4 C. coconut oil

First put the coconut oil in a baking dish and put in the oven to melt.
Then coat the chicken with the herbs and spices.  Place chicken skin side down on the dish.
Bake uncovered for 30 minutes or until the juice is no longer pink.  At this point turn the chicken  over and put the squash in the oven next to the chicken.  bake for another 30 minutes.

You can serve the squash in the peal and that always looks pretty.  Hubby likes ours mixed with all the drippings from the chicken pan and served like mashed potatoes.

Because I don't think it is a real meal with out salad... that goes with out saying.

One hour of time and almost no work to get a beautiful (kiss the cook) meal.

Fast food!

I'm not sure what is the customary thing to do... do I introduce my self or just jump in and start writing???

It is more my style to jump in. So, first post here goes!

Coconut shrimp salad

In about the same amount of time that it takes to go through the drive through you can have a lovely, warm, primal meal.  

ingredients:
greens of your choice
tomato
avocado
onion
frozen shrimp
coconut oil
vinegar of choice
salt and pepper
nuts  (optional)
shredded coconut
Put a good sized blob of coconut oil in a small frying pan and start to heat.  Add in frozen shrimp. (as many as you want on your salad)

While that is heating put greens on plate.  I like to chop mine so they are easier to eat.  Cut up tomato and avocado place on top of greens.  Now this is the part where if you are serving vegan friends you toss a bunch of nuts and coconut on top and let them have it. 

Chop some onion and toss in the shrimp and stir till they are translucent.  Add a bit of salt and pepper. and place the shrimp on top of the salad saving the hot oil in the pan.  Add vinegar to the oil and whisk together till it looks nice and creamy.  Pour over the top. Sprinkle a bit of coconut for a garnish and Enjoy!

See how pretty? and all in about 6 minutes!