Foodie Fridays: Curried Chicken Salad with Apples and Raisins

We have been having a prolonged heat wave here in Santa Fe, which means that I practically live on salad meals to cope.  I happened to have a couple of apples that needed to be used up, and decided that a Curried Chicken Salad with Apples and Raisins would be the perfect way to do so.  The one complaint I always have with chicken salads is that they tend to be a bit bland.  My solution to that problem was to add some tajin, a chili pepper, lime, and salt blend that managed to spice up the salad nicely without being too spicy.  I have already made this recipe twice and as long as the heat wave continues I know I will make it again soon.  I hope you enjoy this as much as I do!

Curried Chicken Salad with Apples and Raisins

1/3 C. low-fat mayonnaise (I used Vegenaise)
1 tsp. curry powder
1/2 tsp. tajin
2 tsp. water
1 C. diced cooked chicken
1 apple, diced
1/2 C. diced celery
1/4 C. raisins
1/4 C.  peanuts
1/4 C. cashews (optional)

Combine mayonnaise, curry powder, tajin, and water in a medium bowl, stirring with a whisk until well blended.  Add the chicken, apple, celery, raisins, and nuts; stir mixture well to combine (add more mayo if mixture seems too dry).  Cover and chill.  Serves 2-3.

Foodie Fridays: Cucumber Pasta Salad

My favorite summer meals are cold salads, usually a chopped vegetable or pasta salad.  I especially love to add cooling cucumbers to these salads, so when I saw the recipe for Cucumber Pasta Salad on YouTube recently I decided to give it a try.  I think this is now my favorite pasta salad!  I served this with grilled chicken, but I think salmon or shrimp would also work well.  I only made a couple of minor changes, using Mexican crema instead of yogurt because that was what I had, and malt vinegar instead of white vinegar because I prefer the former.  I think I will omit the sugar next time, but otherwise I will be making this recipe again soon before summer ends because it is so good!

Cucumber Pasta Salad

1 lb. rotini (I used whole wheat)
1/2 C. yogurt (I used Mexican crema)
1/2 C. mayonnaise
1 tsp. Dijon mustard
2-3 T. white vinegar (I used malt vinegar)
Salt to taste
1 tsp. sugar (or to taste)
1/2 tsp. pepper (optional)
3 T. fresh dill, finely chopped
1 English cucumber, quartered lengthwise and sliced
1 stalk celery, diced (about 1/2 cup)
1 small red onion, diced (about 1/2 cup) 

Bring 8-9 cups of water to a boil and add 1/2 teaspoon salt.  Add the pasta and cook according to package directions.  Drain and rinse the pasta and set aside.

Combine the yogurt, mayonnaise, mustard, vinegar, salt, sugar, pepper, and chopped dill in a medium bowl and mix well.

In a large bowl, stir together the cucumber, celery, onion, and cooled pasta.  Add the salad dressing a little at a time, tasting after each addition, until desired flavor and consistency is reached.  Cover and chill for 40-45 minutes before serving.  Serves 8.

Current Events: Did JD Vance Turn Indian?

From The Times

A picture really is worth a thousand words, right Mr. Trump?  If the decades-old picture you posted of Kamala Harris wearing a sari as a child is proof as you claim that she is Indian and not black, then I guess a much more recent photo of Vance in traditional Indian wedding apparel must be proof that Vance has indeed turned Indian!  Am I understanding your logic here, Mr. Trump?  Does the fact that you favor Brioni suits mean that you are turning Italian?  Hey, I think I am starting to get it - according to Trump logic, you are what you wear!