This relaxing Sunday began with a nice run/walk with Shane around Valley View Golf Course. No one was out, it was 37 degrees, overcast and windy. We were able to walk the first through third holes and, although it was wet, it was a nice walk with the soft grass underfoot. The hill going up the third hole was a challenge, but it put us into the Switchbacks where we heard cracking wood as the old trees swayed under pressure of the blowing wind. As Shane and I were out putting in our 5 miles, Ted was still asleep in a nice, warm bed. He felt no guilt about it what so ever.
For our breakfast, we put together the Tropical Fruit and Mint Salad, mentioned on Friday. 
Minor changes were made to the recipe which allowed our taste buds to leap with joy as the fresh pineapple’s sweet juiciness overwhelmed our mouths. The banana and the papaya played under the Mango Mint Sauce to create a performance best described as a perfect Tropical Tango. Here is our recipe: Enough to feed 6.
- 1 whole pineapple: peeled and cut into 1 ” pieces
- 1 Papaya: peeled and cut into 1″ pieces
- 3 ripe small bananas. Peeled, sliced into 3/4 ” thick slices
- 3-4 medium sized mint leaves
- 1 Mango: peeled and coarsely cubed
- 1 packet of Splenda
- 3 TBS Lime Juice
Put the pineapple, papaya and banana pieces into a bowl. Puree the rest of the ingredients to make a thick sauce. Portion fruit into serving bowls and top with sauce. Optional: sprinkle with coconut.
A little Creole for Sunday Dinner
What does it mean? From Wikipedia….. “Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot cuisine that blends French, Spanish, Canarian, Caribbean, Mediterranean, Deep Southern American, Indian, and African influences.”
Three Beans Etouffee. Will serve 6-8.
In our cupboard, there was a box of Zatarain’s New Orleans Style Etoufee Base and tonight seemed like a good night to use it up. Etouffee is “to smoother with onions and other vegetables (usually bell pepper and celery).
- Soak overnight, your choice of 3 beans. I used red beans, great northern beans, and black eyed peas.
- Bring to a boil in water and reduce to an active simmer for 1 hour or until tender. Drain.
- Add 4 cups water to the drained bean, Etouffee mix, (1) 8 oz can tomato sauce and simmer 10 minutes. Add salt and pepper if you need it. Reheat when ready to eat or consume right away.
Blue Cornmeal Bread (Cut into 18 squares)
- Preheat oven to 350F
- Prepare a 13x9x2 pan with non stick spray
- Mix in large bowl: 2 cup flour+2 cup Blue cornmeal +3/4 cup Sugar + 1 tsp Baking Powder + 1/2 tsp Baking soda + 1 tsp salt + 1/3 cup toasted pine nuts
- Mix in smaller bowl: 1 1/2 cup soy or regular milk + 1 tsp lemon juice (or use buttermilk then you don’t need the lemon) + 1/4 cup Yogurt + 1/4 cup Canola Oil + 3 eggs + 1 TBS fruit juice (optional for added sweetness)
- Fold the liquid ingredients into the dry. You may also add a can of sweet corn at this time.
- Pour into the prepared pan and bake 35 minutes. Serve warm
Creole Collards (Serves 4-6)
- 1 lb Collard Greens (Cut into pieces)
- 2 slices soy bacon
- 1 TBS olive oil
- 1/2 onion, chopped
- 2 tsp minced garlic
- 1/4 cup white wine
- 1 TBS Honey Mustard
- 1/2 tsp Cajun Seasoning
- 1 tsp vinegar
Bring collards to a boil. Add salt and return to a boil 15 minutes. Drain. In a skillet cook soy bacon til crisp (about 3 minutes on med.- high). Remove and crumble. Set aside. In same skillet, heat oil on medium and add onion, cook 6-8 minutes. Add garlic and cook 1 minute. Add the wine, mustard, seasoning and vinegar. Mix around. Add the collards and mix to cover. Cook for 10 more minutes at a simmer. Top with crumbled soy bacon to serve.
Dinner is wrapped up and we are ready to relax. The sun finally decided to show it’s pretty face late in the day, but it’s time to get cleaned up and mentally prepare for the week ahead. With that, best wishes for a wonderful night… G’Night!
Apple C 
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