Love and Laughter in the Old West
Confession time: Cooking is not my thing. I came to that realization the day my then five-year-old daughter rushed home from kindergarten raving about the cafeteria food. To add insult to injury she couldn’t believe that the Jello kept its shape. That was the day I stopped slaving over a hot stove and took up writing, instead. She’s now a certified professional chef and has cooked for U.S. presidents. This only proves one thing; if you want to raise a chef, stay out of the kitchen.
Which brings us to recipe week at Wildflower Junction: My daughter saved the day (and probably national security) by generously offering to whip up a recipe to share. You and your health provider will be glad she did. Incidentally, if you need help with menu planning, holiday party tips or simply have a cooking question, you can reach Chef Robyn at www.chefsline.com. Just mention burnt orange juice. She’ll know her mom sent you.
Fool’s Gold Salad
By Robyn Fennessy C.C.
2 medium cans of black beans, drained and rinsed in cold water
2 cups frozen corn (Trader Joe’s has frozen roasted corn). Use either white or yellow.
*If roasted corn is not available: place corn in skillet. Heat and stir until roasted.
1 medium red onion. diced
1 medium tomato, diced
1/8 cup of fresh cilantro, chopped
2 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon black pepper
¼ cup red vinegar
¾ cup of salad oil
2 whole limes (squeezed)
1 whole avocado diced
Gently toss beans, corn, onions, tomatoes, and cilantro together. Combine vinegar, oil, limes, cumin, chili powder, salt and pepper in a jar and shake well. Pour over bean/corn mixture. Toss until all ingredients are coated. Chill. Add avocado just before serving