Mar 10

Quinoa Salad

Another great quinoa recipe! Healthy food doesn’t have to be bland and boring. This one comes from Fine Cooking magazine. It’s great as a meat-free lunch or a side dish for dinner. Though this salad is delicious as written it is quite versatile. I have used balsamic vinegar in place of the sherry vinegar and loved it, and swiss instead of gouda. If you don’t care for arugula, try using mixed greens. Enjoy!

Quinoa Salad
1-1/2 cups quinoa, preferably red
Sea salt
5 Tbsp. extra-virgin olive oil; more as needed
1 large red onion, quartered lengthwise and thinly slice crosswise
2 Tbsp. balsamic vinegar
4 oz. arugula (about 3 cups)
4 oz. aged Gouda, diced (about 1 cup)
3 medium celery stalks, thinly sliced
1 large, crisp apple, such as Fuji or Pink lady, cut into 1/2-in. dice
1 C. walnuts, coarsely chopped
1 C. finely diced fennel
3/4 C. dried cranberries
3 Tbsp. sherry vinegar
Freshly ground black pepper

In a bowl, rinse the quinoa with water. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbsp. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions, until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbsp. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Serves 6 as a main course; 10 as a side dish

Mar 06

Taco Seasoning Mix

You probably already have all the spices in your cabinet to make a taco mix instead of buying a premixed package. Once I thought about taco seasoning not being a spice and just a combo of what I already had, I saw no need to buy a mix again. The extra benefit to making your own is controlling the salt and reconizing each ingredient. The amount of each spice can be adjusted to your family’s liking. Enjoy!

Taco Seasoning Mix
1 Tbsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1/2 to 1 tsp. sea salt
1 tsp. black pepper

Combine all seasonings. This is equal to a 1-oz. package of store bought taco mix. If using for tacos, add 1/2 to 3/4 cups of water to the dish in addition to the seasoning mix.

Feb 25

Broccoli with Asiago

Perk up your next dish of broccoli with garlic and Asiago. Most of us eat broccoli only because it is good for us, so let’s make it taste even better. I steam the broccoli, not only is it better nutritionally, but it has a milder flavor. Also if you do not have Asiago cheese, Parmesan can be substituted. Enjoy!

Broccoli with Asiago

1 bunch broccoli, cut into spears
4 tsp. minced garlic
2 Tbsp. olive oil
1/4 tsp. salt
Dash of pepper
1 C. (4-oz) shaved Asiago cheese

Place broccoli in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until broccoli is tender. Drain well. Remove and keep warm.

In the same skillet, saute garlic in oil for 1 minute. Stir in the broccoli, salt and pepper. Top with cheese.

Yields: 4 servings

Feb 11

Confetti Succotash

This creamy side dish is easy, yet sophisticated. With cream, peppers, green onions, and marjoram, this is not your mother’s succotash. Fancy enough for dinner guest, or to jazz up your weeknight meal. Enjoy!

Confetti Succotash
1/4 C. chopped sweet red pepper
1/4 C. chopped green pepper
2 Tbsp. thinly sliced green onions
1 Tbsp. butter
2 C. frozen corn, thawed
1 C. frozen lima beans, thawed
1/4 C. half-and-half
1/2 tsp. dried marjoram
1/4 tsp. salt
1/8 tsp. pepper

In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally.

Yields 4 servings

Feb 03

Roma Tomato Bruschetta

Bruschetta is a traditional Italian appetizer where small slices of grilled bread are rubbed with garlic and topped with such things as tomatoes, mozzarella, basil, olive oil and salt and pepper. With this recipe, each bite has the zip of the balsamic vinegar, garlic flavor from the oil, ripe tomatoes, and the crunch of toasted bread. Your taste buds will be doing a dance! Enjoy!

Roma Tomato Bruschetta
10 large fresh basil leave, chopped
or 1/2 tsp. dried basil
2 C. roma (plum) tomatoes, seeded
and chopped (about 1-lb.)
2 Tbsp. balsamic vinegar
Salt and pepper, to taste
1/3 C. extra virgin olive oil
2 cloves garlic, minced
1 loaf French baguette

Turn broiler on High. Stack basil leaves one on top of one another. Roll up. Slice crosswise thinly. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper. Combine olive oil and garlic in a small micro-safe bowl. Microwave for 30 seconds. Cut bread into slightly angled 1/4-inch pieces. Brush with olive oil mixture and place on a baking pan. Place under broiler til golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.

Jan 30

Buttermilk Blueberry Cake

A simple, moist, and delicious blueberry cake with a hint of lemon. This cake is light and tender with fresh blueberries bursting with flavor. You’ll want to have more than one piece. Enjoy!

Buttermilk Blueberry Breakfast Cake
1/2 C. unsalted butter, room temperature
zest from 1 large lemon
3/4 C. + 2 Tbsp. sugar
1 egg, room temperature
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1 C. buttermilk
1 Tbsp. sugar for sprinkling on top

Preheat oven to 350 degrees. Cream butter with lemon zest and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-in square pan with non-stick cooking spray. Spread batter into pan. Sprinkle batter with 1 tablespoon sugar. Bake 35-45 minutes. Let cool for 15 minutes before serving.

Serves 6-8

Jan 25

Beef Barley Soup

With the cold weather outside, a bowl of this warm delicious soup hits the spot. Dinner being ready when you walk in the door after a long day of work makes it even better. Beef broth and the spaghetti sauce bring a rich hearty flavor to the soup. I like to sprinkle each serving with Parmesan cheese also. This does freeze well if your only cooking for a few. Enjoy!

Beef Barley Soup

1 1/2 lbs. bottom round cut into 1-in. chunks(or your choice of cut)
1 Tbsp. olive oil
1 can (14 1/2 oz.) diced tomatoes
1 C. chopped onion
1 C. diced celery
1 C. sliced fresh carrots
1/2 C. chopped green pepper
4 C. beef broth
2 C. water
1 C. spaghetti sauce
2/3 C. medium pearl barley
1 Tbsp. dried parsley flakes
2 tsp. salt
1 1/2 tsp. dried basil
1/2 tsp. pepper

In a large skillet, brown meat in oil over medium heat; drain. Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings.Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender.

Yields: 8 servings

Jan 16

Southwestern Quinoa and Black Bean Casserole

If you haven’t tried quinoa, or if you have and didn’t care for it, give this recipe a try. I found this dish on pinchofyum.com. While eating this dish, it’s hard to believe you are eating something healthy, because it is SO good! We enjoyed this as a side dish and also with chips, both being delicious. I added half the cayenne pepper and the jalapeno and didn’t feel any heat, but feel free to leave them out. Enjoy!

Southwestern Quinoa and Black Bean Casserole
3 large cloves garlic, minced
1 onion, minced
2 jalapenos, seeds and ribs removed, minced
1 Tbsp. oil
2 cans black beans, rinsed and drained
1 1/4 C. chicken stock
2 C. cooked quinoa
1/2 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. cumin
4 bell pepper, diced (any color)
1 1/4 C. shredded Mexican cheese(or your favorite)
diced green onions

Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.

In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin and salt for 1-2 minutes. Taste and season with salt. Set aside.

In the same dry nonstick skillet over medium high heat, place the diced peppers and do not stir.This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them “roast” for another few minutes before removing from the heat.

Preheat oven to 375 degrees. Spoon black bean mixture into a baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the top layer of cheese is golden and bubbly. Sprinkle with green onions and let cool for at least 10 minutes(otherwise it will be too runny). Serve with sour cream, tortilla chips, or eat it plain.

Jan 04

Coconut Almond Muffins

Coconut, almonds and chocolate chips are the key ingredients to these delicious muffins. Very easy to prepare, and only 20 minutes to bake. Be careful not to over bake as they will turn out a little tough. Enjoy!

Coconut Almond Muffins
1 C. all-purpose flour
1/2 C. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 C. sour cream
1/4 C. butter, melted
1/4 tsp. almond extract
1/2 C. flaked coconut
1/4 C. miniature semi sweet chocolate chips
1/4 C. sliced almonds
Additional sugar

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips.

Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar.

Bake at 375 for 18-20 minutes. Cool 5 minutes before removing from pan.

Yields: 6 muffins

Dec 22

Mini Cheese Balls

Here’s a bite size version of a great go to appetizer. These adorable, easy cheese balls are great for any party or a simple snack. Enjoy!

Mini Cheese Balls
2 pkg. (8-oz.) cream cheese, softened
1 pkg. (2 1/2-oz.) thinly sliced deli ham,
finely chopped
3 green onions, finely chopped
2 Tbsp. Worcestershire sauce
1 C. finely chopped peanuts
Crackers and raw vegetables

In a bowl, combine the cream cheese, ham, onions and Worcestershire sauce; mix well. Shape into 3/4-in. balls. Roll in peanuts. Cover and refrigerate until serving. Serve with crackers and vegetables.

Yields: about 5 dozen