Bob's Red Mill Original Tapioca (small pearl) Recipe

 1/3 c. small pearl tapioca
3/4 c. water
2 1/4 cups milk (2%)
1/4 t. sea salt
1/2 c. sugar divided
2 eggs separate
1/2 t. vanilla extract

Soak tapioca in water for 30 minutes in a 1 1/2 quart saucepan.  Do not strain remaining water.

Add milk, salt, 1/4 c. sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling.  Simmer uncovered over very low heart for 10 to 15 minutes, stirring often.

Beat egg whites with remaining 1/4 c. sugar until soft peaks form.  Fold about 3/4 c. of hot tapioca into the egg whites, then gently fold mixture back into saucepan.  Stir over low heat for about 3 minutes.  Cool 15 minutes and then add vanilla.

Serve warm or chillled, plain or with fruits, nutmeg or coconut mixed in.

Rigatoni

 2 T. olive oil
1 onion, diced
4 garlic cloves, peeled
1 can (6oz) tomato paste
1/2 t. crushed red pepper
3/h4 c. heavy cream
1 lb. rigatoni
4 oz Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly until paste browns slightly.  Slow add 1/4 c boiling water and cream, stirring constantly, util smoothy sauce forms.  Remove from heat.  
Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Serve topped with Parmesan.

Easy Pasta Salad with Fusilli pasta or einkorn

 https://www.loveandlemons.com/pasta-salad/#wprm-recipe-container-43201

Pasta Salad

Easy Chicken Fajitas

 https://chefsavvy.com/easy-chicken-fajitas/

Pasta Salad

 

Italian Pasta Salad Dressing:     https://pinchofyum.com/pasta-salad

• 1/2 cup olive oil
• 1/4 cup white vinegar (red wine vinegar works too)
• 1/4 cup water
• 2 teaspoons kosher salt (see notes)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dry oregano and dry basil
• black pepper to taste
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Salad Ingredients:

• 1 pound uncooked pasta (preferably rotini)
• one 10-oz. package cherry tomatoes, halved (2 cups)
• 8 ounces fresh mozzarella cheese balls, cut in half if needed
• 8 ounces salami, cut into cubes or thin strips (see notes for types)
• 1/2 cup pitted kalamata olives, sliced
• 1 cup sliced pepperoncini
• 1/2 cup thinly sliced red onion
• 1/2 cup fresh parsley, chopped

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Instructions

1. Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
2. Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
3. Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!Link

Baked, Frozen Wild Salmon

 6 oz. salmon filets (do not thaw)

Place in pan with skin side down

3 T. Dijon mustard
2 t. maple syrup
1 t. garlic powder
1 t. onion powder
1/2 t. salt
1/4 t. pepper

Bake 425 degrees

Combine the above ingredients and brush on the top of salmon filets.  Cover baking dish and bake for 15 minutes.  Remove tin foil and bake for 8 to 10 minutes more.  

Rest for 3 minutes and serve.

Tom's Mexican Rice (delicious)

1 T. vegetable oil
1/2 c. chopped onion ( l med)
2 cloves garlic, minced
1/2 t kosher salt
1 cup reduced sodium chicken broth or vegetable broth
3/4 c. spicy salsa verde or Tom uses Herdez salsa verde mild
1 c. long grain rice
1/2 c. finely snipped fresh cilantro

Spicy salsa verde
2 c. chopped peeled tomatoes (abt 5)
2 peeled and seeded avocados
1 c. snipped fresh cilantro leaves
12 c. chopped onion (1 med)
1 seeded and chopped fresh jalapeno chile pepper
1/2 c, water
1/3 c. line juice

Saute the garlic, oil and onions and afterwards add everything else.  Stir it up.  When it boiling turn to low and cover.

"Turkey and Avocado Cobb Salad"

 

Ingredients

• 2 cups shaved romaine.

• 1 cup arugula.

• 1/2 cup finely shredded red cabbage.

• 1 cup shaved roasted turkey breast.

• 1/2 avocado, cubed.

• 1/2 cup cherry tomatoes, sliced.

• 1/3 cup cucumber, thinly sliced.

• 1/4 cup pickled red onion.

• 2 tablespoons crunchy corn or roasted corn kernels.

• 2 tablespoons chopped smoked almonds.avocadobella

Gorgonzola vinaigrette

• 1/4 cup red wine vinegar.

• 1 teaspoon Dijon mustard.

• 1 teaspoon honey.

• 1 small garlic clove, minced.

• 1/3 cup olive oil.

• 2 tablespoons crumbled gorgonzola.

• Salt and pepper to taste.avocadobella

Directions

1. Whisk together the vinegar, mustard, honey, and garlic.

2. Slowly whisk in the olive oil.

3. Stir in the gorgonzola, then season with salt and pepper.

4. In a large bowl, toss the romaine, arugula, and cabbage with some dressing.

5. Top with turkey, avocado, tomatoes, cucumber, pickled onion, corn, and almonds.

6. Finish with a little more dressing and black pepper