Archive for February, 2016

Thai Quinoa Salad

February 16, 2016

A nice mix up from the normal quinoa salad where I do either Mexican or Mediterranian flavors. I doubled this the first time I made it to make enough salads for both husband and I for the week and it was too much. This would be great for a lunch or as a side at a summer BBQ or dinner. 

Makes about 8 side servings. 

  Ingredients

Salad 

  • 1-2 cups cooked quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded/chopped red cabbage

Dressing 

  • 4 teaspoons fish sauce
  • 2-3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes

Toppings 

  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil

Directions

Combine all salad ingredients, wisk dressing and combine. Reserve toppings for just before you eat (although the herbs can be mixed in prior).  

From http://www.foodiecrush.com/thai-quinoa-salad/

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Roasting Veggies

February 16, 2016

At 400 degrees: 

Broccoli 16 minutes

Asparagus 25 minutes

Mediterranean One Pan Dinner

February 1, 2016

YES is all you need to say. 

Ingredients

1 small red onion

1 pint of cherry or grape tomatoes

1.25-1.5 lbs chicken, cubed (or you could do bone-in thighs)

1 14oz can of marinated artichoke hearts, quartered

1 14 oz can of white beans, drained & rinsed

4 garlic cloves, sliced

1/4 c calamata olives, pitted & chopped

8 oz fresh mozzarella or feta

6-10 fresh chopped basil leaves

MUST HAVE either fancy deelicious bread or pasta. 


Directions

Preheat the oven to 400 degrees.

Slice the red onion into smaller individual slices and put on the pan with the tomatoes and EVOO and S+P.  Mix well and bake for 15-20 minutes or until the tomatoes split and the red onion is soft. 

While that’s going, marinate the chicken chunks in just enough of the juice from the artichoke can to coat the chicken – you’ll want the rest later. 

While that’s sitting, chop the rest of your stuff, get the beans ready, etc. 

Cook the chicken mostly in a frying pan, set aside. 

By now your roasting should be done. Add the chicken, artichokes, beans, olives, garlic cloves to the pan and return to the oven for 7-10 minutes, until the chicken is cooked through. 

Remove and add cheese and basil. Serve over pasta, with bread, whatever carb you choose.