I feel like I should be singing that ‘Oklahoma’ tune, ‘Oh What a Beautiful Morning’. It has been beautiful here in the Ozark Mountains for the past few days. We’ve seen temperatures around 61 degrees, however….like usual in this fine state give it some time and I’m sure we’ll revisit the deep freeze all too soon.
Not only have we enjoyed the nice temperatures, but we’ve had the warmth of the sun, whoopee!
Last week I thought I would be sharing a brand new recipe with you. But instead I’m going to share a simple recipe that may aid those who are working on a healthier lifestyle for 2015. It seems like every television stations, magazine and newspaper has diet as their focus story. For those of us who may be a bit sluggish at the idea of a total change for the New Year this week’s recipe should fill the bill. Sometimes too much change all at once is hard to handle in whatever mode of transportation it arrives. As I’ve stated repetitively striving for good balance reaps positive rewards. When we achieve a more even keel it feels good in our professional lives and on the home front. Rather like a canoe that’s balanced in the water. It feels secure, the vessel is navigating smoothly and a goal is in sight. Oh geez, this is scary it looks like I’m working on one of my motivational presentations! Here I was talking about a new recipe and I ended up on ‘change’.
Taking a sharp turn towards a healthier lifestyle can be positive and easier to manage when we do keep a sense of balance. Take the recipe I’m featuring today. There are a million ways to tweak this dish as you look for something healthy and invigorating at the same time. I’m always looking for something to take for lunch that contains protein and energy. Leave the tortilla chips at the store and try this bean salsa served as a salad or as your main entrée. Grilled chicken or steak would be delicious to accompany. Instead of additional carbs try grilling or baking squash as another side. The result will be something filling and energy packed.
When I go out to dine or have dinner at a friend’s home I don’t want to place my dietary needs on someone else unless it’s necessary for medical reasons. Achieving the balance takes will power in every avenue of our lives. There are days when we all feel the canoe capsizing and we wonder if we’ll ever get it stabilized. Having God at the helm and keeping an eye on the final goal will guide us each step of the way.
Sometimes when I pen a column to my readers I’m also preaching to the choir (me in this case). Try this refreshing salsa; the cilantro will be a natural cleanse and the proteins will energize you for what lies ahead. By the way, I’ve been doing a great deal of reading lately on about every subject. It just so happens that I heard a report stating the ‘Dash’ diet as a great compass. Interestingly I’ve read a good portion of this book and it’s based upon lots of common sense and portion control. I liked it because of its sensibility!
Have a fantastic week and for those of you in the Kansas area don’t forget I’m doing a Mexican themed Valentine Dinner in McPherson, Kansas. This will be at the Cook’s Nook on Saturday, the 7th day of February. New Recipes and fun await, hope to see some of you there. Simply yours, The Covered Dish. www.thecovereddish.com
Spicy Black Bean and Corn Salsa
By Sharon Short, Platte City, Missouri
16 ounces canned black beans (drained)
16 ounces corn, frozen or canned corn, (drained)
1/2 cup chopped fresh cilantro, more or less to your taste
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup lime juice
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 tablespoon ground cumin
1/2 cup chopped ripe tomatoes, deseeded
2 avocados chopped
Salt & freshly ground black pepper
In large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, red wine vinegar, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving stir in the tomatoes and avocados. Serve with tortilla chips of choice.
My friend, Sharon, has shared so many good ‘signature’ dishes with me. Most of us like consistency in our recipes and you’ll find this rings true with Sharon’s Salsa. I prefer to eat this as a salad keeping the extra calories from chips at bay. You could also change out the mixture of vegetables to perhaps a black eyed pea. Any leftovers will hold nicely in the refrigerator.
