TJ's Mediterranean Pasta Salad

INGREDIENTS: 

-full bag of fusilli noodles (black bean noodles or lentil noodles work great, and make this dish gluten free!) 

Handful each of

-kalamata olives

-roasted marinated red peppers

-artichoke hearts

-frozen corn, A half a bag

-chicken, 6 tenders or thighs. Or 3 chicken breasts. 

-8 cherry tomatoes

-1/4 red onion

-5 radishes

-1 clove elephant garlic, or a few cloves regular garlic

To taste 

-goat cheese

-Parmesan cheese

INSTRUCTIONS 

In a skillet, cook off finely diced garlic with butter, till translucent.

Add seasoned chicken (I liked garlic salt and pepper) when half cooked, start shredding it with two forks. (If it starts out frozen, cook in fryer till fully defrosted, finish cooking in pan and shred)

Place chicken and garlic in a separate bowl with frozen corn, and let residual heat thaw corn.

Cut cherry tomatoes to preferred size and blister in pan till umami flavour is strong. Roughly chop remaining veggies, fresh and marinated.

Do not waste any oil from the marinated veggies, as this will be our sauce. 

Mix everything thoroughly into a large bowl sprinkling in the cheeses to preference. Season with salt and pepper to taste, mushroom salt pairs nicely.  

Balance is important. Especially with the marinated veggies as the oil is important and also filled with flavour.

Sue’s Potato Leek Soup

Ingredients:

1 pound uncooked red or purple potatoes, diced large (golf ball size)
3 cups uncooked leeks, chopped
3 cups kale, chopped
1 bratwurst or sausage per person (optional)
1 TBSP canola oil
3 cups low-fat milk (1%? 2%?)
½ tsp salt
¼ tsp ground nutmeg
Pepper to taste.


Instructions:

• Cut potatoes into golf-ball size pieces. Spread on microwavable plate, cover & cook on high until tender, about 6 minutes.

• In stockpot, heat oil over medium heat. When it’s warm, add chopped leeks, chopped kale & salt. Cover and cook, stirring occasionally, until softened, about 5 minutes. 
 
• Dice the sausage (if you're using them) and fry over medium heat.

• Add cooked potatoes, milk & nutmeg to stockpot and reduce heat to medium low. Mash potatoes into small chunks. Simmer until flavors blend, about 5 minutes.

• Serve in wide bowls, perhaps with crackers or toast. Garnish with pepper, finely chopped green peppers.

• Enjoy. 
 
COMMENT: Also works with rice milk instead of dairy milk; makes it vegetarian.

Vegetarian; no sausage.

Not vegetarian; with sausage.