Recipe(tried): A few quick recipes for my friends! Blue Cheese and Walnut Salad, Saute of Rice and Vegetables

I could say that cooking and God are saving my sanity. I had been used for my whole life to a hectic schedule, in charge of my job, of my home and supervising things at mami's home. Now that I retired and mami died, The first two or three days were full of the usual chores, but after that I feel that I have a lot of time in my hands. I am passing around my Resume, but to all effects I must take care of two prohibitions. I signed a non-compete contract with the company for 1 year. I am still in the payroll until February the 12th, therefore, If a job appers, I will have to explain that until them, I must work for free because I am in the PRTC's payroll.

Therefore, I am cooking, for myself, for my neighbors and for all those friends who visit frequently to just say hello, I love you and take care! Yesterday I cooked something simple but very nice. Even myself, a perfectionist, recognized that the results were excellent. By the way, notice carefully the explanations because by using some unorthodox secrets I arrived to such wonderful results. Buen Provecho!

Blue Cheese and Walnut Salad

1 cup Hellmans Light Mayonnaise
3 garlic cloves crushed
1/4 lb blue cheese
1 tb. olive oil
2 tb Balsamic vinegar
1/2 cup chopped walnuts
2 tb raisins
salt and pepper to taste

4 cups chopped romaine lettuce or half romaine
and half mezclum

Mix the first 8 ingredients in a small bowl. Refrigerate covered. Wash the greens and drain of all water. Refrigerate the greens until serving time, covered. When ready to serve, uncover the bowl and mix with the dressing. Serve in the big bowl or in individual salad bowls.

Saute of Rice and Vegetables

2 tb olive oil
1 chopped onion
3 garlic cloves, finely sliced
1 red bell pepper, chopped
2 tbsp raisins
1 1/2 tsp seasoned salt (I use Adobo Goya)
1 tb White Worcestershire Sauce
1 carrot, peeled and sliced
1 cup frozen mixed vegetables
4 cups cooked white rice (I use my rice maker machine and for white long grain I use 1 cup water for each cup of long grain rice)It will result in a rice considered al dente o granoso en Espa ol.
1/2 cup prepared salad dressing of your preference I use Italian Light.
1/4 cup chopped walnuts.

In a wok, at medium high heat, saut the onion, garlic, red pepper, walnuts, raisins, carrots in the olive oil. When the vegetables are al dente, add the seasoning. Mix well. Add the rice, Mix and saut . Add the Worcestershire sauce. Mix, add the salad dressing and the mixed vegetables. Mix well. Cover and heat for a few minutes. Serve with the salad.

This wonderful rice can serve as main dish or as accompaniment to broiled or baked chicken.