Sriracha chicken Salad, quick bean soup

08/29/13 Sriracha chicken salad, adapted from Salad for Dinner, p 134 6 T apple cider vinegar 1/3 c. sriracha sauce 2 T. paprika ½ tsp kosher salt 1 ½ pounds chicken strips Romaine lettuce Celery Scallions, thinly sliced for garnish Blue cheese crumbles for garnish Olive oil Combine vinegar, sriracha, paprika and salt. Add chicken and stir to coat. Refrigerate for 8 hrs and up to 2 days. When ready to cook: heat the olive oil and sauté the chicken. Combine romaine and celery for the salad. Blue cheese dressing: 2 ounces crumbled blue cheese 3 T. chopped shallots ¼ cup sour cream 3 T. olive oil 1 T. red wine vinegar ¼ tsp. salt 1-3 T milk Combine all ingredients except milk. Blend well. Add milk if needed to make a pourable consistency. Assemble the salad, garnish with blue cheese crumbles and scallions. How I did it: I substituted goat yogurt for the sour cream, which made a thin vinaigrette. I used one already cooked chicken breast and didn’t heat it. It was still delicious. I like the marinade! This would be terrific on beef for BBQ. Sept 2, 2013 Quick Three-bean soup, adapted from The China Study Cookbook, p. 131 1-2 T. olive oil 1 medium onion, chopped 4 cloves garlic, chopped 1/2 -1 chopped jalapeno (fresh or canned) 1 15 oz can black beans 1 15 oz can kidney beans 1 15 oz can white or garbanzo beans 2 cups mixed vegetables (carrots, celery, corn, beans, peas, zukes, whatever you want) 3 cups water (or so) 1 tsp smoked paprika 1 tsp ground cumin (or more to taste) 1 tsp Mexican oregano (or more to taste) Salt & ground pepper to taste 2 T. or so of chopped cilantro Sauté the onion and garlic in the oil. Drain and rinse the beans. Add all ingredients except the cilantro. Bring to a boil and cook until the vegetables are done. Stir in the cilantro. This makes a lot (as do most soups), so I’ll have plenty for the week for breakfast, snacks or quick dinners.