In the Kitchen With Carol Landrum

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Carol Landrum, a Mansfield resident, and originally appeared in the Mansfield October 2016 issue.

Sweet Potato and Spinach Salad

  • 1 1-lb. bag baby spinach leaves
  • 1 medium sweet potato, baked and diced
  • 1 navel orange, peeled and cubed or 1 8-oz. can mandarin orange segments
  • 1 cucumber
  • 6 strawberries, sliced
  • 12 red grapes
  • 1/2 yellow bell pepper, thinly sliced
  • 1 avocado, thinly sliced
  • 10 cherry tomatoes, halved
  • 1 bottle lite walnut raspberry vinaigrette dressing
  • Goat cheese, to taste
  1. Place bed of spinach leaves on a platter. Add diced baked sweet potato over spinach.
  2. Arrange orange cubes or segments atop potatoes and spinach.
  3. Scrape cucumber with sharp edge of fork, slice thinly, and then place slices above orange segments.
  4. Add sliced strawberries, whole grapes, bell pepper and avocado. Top with tomatoes. Sprinkle with a handful of goat cheese.
  5. Toss together and chill for 15-30 minutes. Serve individually with dressing when ready to eat.

 

Honey Glazed Salmon

  • 4 precut medium-size wild salmon fillets, with skin (approximately 1/4- to 1/3-lb. size)
  • 2 tsp. olive oil
  • 2 Tbsp. honey
  • 3/4 Tbsp. Tony Chachere’s Original Creole Seasoning or sea salt
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1/2 tsp. fresh crushed black pepper
  • 1 cup corn flakes
  1. Wash salmon with water and drain off excess.
  2. Drizzle with olive oil and honey; sprinkle with seasonings.
  3. In a separate plate, crush corn flakes into very small pieces. With a fork, dip salmon pieces into corn flakes, covering both sides, shaking off excess.
  4. Place salmon into lightly olive-oiled glass baking dish. Bake for 40 minutes at 350 F, turning each salmon after 25 minutes.

 

Pinto Beans Over Rice
Beans:

  • 1 lb. pinto beans
  • 1 lb. beef stew meat (omit for vegetarians)
  • 1 clove fresh garlic, chopped
  • 1 medium onion, chopped
  • 2 green onions, chopped
  • 1 green bell pepper, chopped
  • 2 sprigs fresh thyme
  • 1 15-oz. can coconut milk
  • 2 Tbsp. Complete Seasoning
  • 1 Tbsp. sea salt
  • 1 cup water

Rice:

  • 2 cups jasmine rice, uncooked
  • 1 cup water
  • 1 tsp. sea salt
  • 1 tsp. coconut milk, cold-pressed (optional)
  • 1 tsp. butter
  • 1 green onion, chopped
  • 1 sprig thyme
  1. For beans: Wash beans and beef, unless omitting meat for vegetarians. Place in Crock-Pot.
  2. Add remaining ingredients; cook on high setting for 8 hours.
  3. For rice: Wash rice and add to a stockpot with remaining ingredients.
  4. Bring to a boil. Simmer, covered, for about 25 minutes on low heat, until flaky when stirred with a fork.
  5. Serve beans over warm rice.

 

Broccoli Cauliflower Medley

  • 2 tsp. olive oil
  • 1/2 medium yellow onion, sliced
  • 1/4 each orange, yellow and red bell pepper, sliced
  • 1 large head of broccoli, cut into florets
  • 1/2 head cauliflower, cut into florets
  • 3 carrots, sliced
  • 2 tsp. sea salt
  • 2 tsp. margarine (optional)
  • 1/4 cup water
  1. Drizzle olive oil into heated saucepan. Sauté onion and bell peppers until onion is translucent and bell pepper softened.
  2. Add broccoli and cauliflower florets, carrots, sea salt and margarine.
  3. Sauté for five minutes. Add water and sauté for another five minutes.
  4. Partially close lid and simmer for another five minutes, until desired tenderness is achieved. Serve warm.