Quinoa Edamame Salad

Trying to eat healthier is no easy task! Going to be trying this! If you have never looked at the recipes in "Our Best Bites" you should check it out. I can honestly say it's one cook book worth having. Look them up online! One of my faves! (Thanks Em, for sending me this yummy recipe to try!)

Quinoa Edamame Salad

Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)

2 c. water

1/2 c. rice wine vinegar

6 Tbsp. grapeseed oil*

2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor

1/3 c. chopped fresh cilantro

2 limes, juiced

1 T. honey

3/4 tsp. salt (plus more to taste, if desired)

2 cloves garlic, minced

2 lbs. frozen, shelled edamame (green soybeans)

4 green onions, thinly sliced

½ c. chopped peanuts (optional)

Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Salsa Soup

There's clearly something wrong with me! Anytime I post a recipe I always post a photo with it. Today I have no photo. Sorry! Thinking about this I have concluded, when I eat something so tasty I forget to take a picture of it, it must be DANG GOOD!!! I'd like to thank my Niece Jenna for this scrumptious dish of goodness! I make it once a week now. I hope I don't wear it out. You're going to love it!

3-4 Chicken Breasts 

One jar  of your favorite Salsa. Homemade makes this recipe spectacular and if you don't can, I have found I like Tostitos Salsa. 

Cook in crockpot for several hours then shred chicken and add the following:

32 oz Chicken Broth 

1 Can Corn 

1 Can Black Beans.  

Top With:

Avocado 

Cheese (Mexican Mix is yummy)

Limes 

Sour Cream 

And Don't forget Tortilla Chips! I prefer the Tortilla Strips!

I usually triple this! And even then it's not enough!!!

Chicken And Broccoli

Last night I got an invitation from my daughter in law for dinner. She is a sweetheart and invites Glade and I up on a regular basis. I love going to her home whether it's just for a casual dish of her homemade tomato soup with cheese toast or like last night a full blown dinner. Last night, the main course was an old family recipe, "Chicken & Broccoli." I hadn't tasted more than two bites and I knew two things. 1- I was going to be having seconds and 2- I would have to go home with the recipe! Thanks Caroline! The dinner was divine! And why didn't I take a picture??? Because I downed it too fast!

Here is the recipe: (you can half it if you like.)

8 Chicken breasts simmered and deboned. They should be fully cooked. OR 4 (cans) Canned Chicken
2 pkg. frozen chopped broccoli
1 cup mayonnaise mixed
1 tsp lemon juice
1 cup shredded cheese
Bread Crumbs or Croutons ( Caroline used Croutons last night and they were so yummy. Loved the crunchy!) broken and crumbled into fine pieces.

Cook broccoli in a 9x13 pan. Microwave until tender. Press dry with paper towel to remove excess moisture. Place sliced chicken pieces over broccoli. Combine soup, mayo, lemon juice. Pour over chicken, sprinkle with cheese then bread crumbs on top. Bake 350 for 30 min.

Delicious! You're going to love it!

Cucumber Salad

I haven't posted a recipe forever. I need there to be three of me. I'm going to get back to posting recipes, even if I forget to take a picture! Today I made this salad. I was delicious if you like a little bit of a sweet vinegar taste. I only used 1/4 cup of sugar and it was still delicious!

3 Large Cucumbers peeled and sliced.

1 Cup Large Cherrie Tomatoes cut in half.

1 Cup White Vinegar.

3/4 Cup Water.

1/2 Cup Sugar.

1 Tsp Agave Syrup.

1 Tsp Salt

Dash Course Ground Pepper.

Dash Dried Basil

Dash Parsley

Dash Cayenne Pepper

I like a lot of the seasonings, so I added more than a dash. I also like colored peppers so I chopped some of those up into large strips and then cut the strips in to fairly large chunks big enough to stab a fork in and added those. I really like this salad. Next time I'm going to try it with some onion. And I suppose you could use any kind of tomato in it. I've seen Roma's quartered and that's really yummy too.

Pasta Tricolore

• 500 g (16 oz box) whole-wheat spaghetti
• 1 fistful of pine nuts
• appr. 30 small cherry tomatoes
• 1 package (250 g) of Halloumi cheese (Greek cheese for grilling)
• 20 dried tomatoes (when in olive oil: rinse a bit)
• 1 mozzarella cheese ball (rinse and try to get it at room temperature)
• fresh basil
• olive oil
• 12 slices of prosciutto crudo (or any kind of dry cured ham)

• First you’ve got to cut, cut, cut!

• Fry pine nuts without oil in a non-stick pan for about a minute.  They should not get dark!  Set aside.

• While the spaghetti is being cooked al dente in salted water (see package) fry Halloumi in a non-stick pan until it turns brown.  (You wanna get that yummy crust ;-)  Set aside.

• Put tomatoes in the very same pan and melt a bit.  Add dried tomatoes.  Heat and stir for a minute or two.

• When pasta has finished cooking and you have rinsed it, put it back in the pot.  Add tomatoes and Halloumi.  Cover the pot, set aside and let rest for about 5 minutes.  (Believe me, it’s worth it.  We found out because the second helping always tasted better ;-)…  I guess because the pasta can absorb all the yummy tomato flavor!

In the meantime place ham slices on a baking sheet lined with baking paper.  Grill in the oven for about a minute or so.  (Depends on your grill actually!)   They should get a bit brown and crispy.  The crispier, the better!

• Put on a plate and drizzle with some good olive oil.

• Sprinkle with pine nuts, mozzarella and basil.  Place ham chips on top.  Serve and enjoy!  For a heartier version: drizzle with more olive oil ;-) or add more ham strips.
• Buon appetito!

Brought to you by Shabby Princess!

The Perfect Remedy

You can thank Becca Torgan for this beautiful photo and recipe. I don't know about you but everyone I know has been sick. Nose dripping, head aching, sneezing, sniffling, coughing, you name it. Sickness is in the air. Becca was kind enough to share with me her perfect remedy for a cold along with her photo. Thought I'd pay it forward. It's W O N D E R F U L! You'll love it. You'll feel better right away. And it's simple, all you have to do is make a tea with fresh ginger, lemon, lime, honey and a drop of sriracha or cayenne. Happy Sipping and Stay Well!

Best Marinara Sauce Yet

Picture pending. I actually found this recipe on Facebook. I haven't tried it yet but it looks yummy and simple. You can also find it on Allrecipes.com

INGREDIENTS:

2 (14.5 ounce) cans stewed tomatoes 1 (6 ounce) can tomato paste 4 tablespoons chopped fresh parsley 1 clove garlic, minced 1 teaspoon dried oregano

1 teaspoon salt 1/4 teaspoon ground black pepper 6 tablespoons olive oil 1/3 cup finely diced onion 1/2 cup white wine

DIRECTIONS:

1.	In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2.	In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3.	Simmer for 30 minutes, stirring occasionally.