Summer Style Cous Cous

Last week I was looking for something light for dinner.  It was hot outside, I wasn't that hungry, and I really didn't feel like cooking at all.  After scoping out the kitchen, I decided to make something that could be eaten warm or cold and would only involve the stove top for a short period of time.  I made this cous cous dish as a main course, but it would be perfect as a side dish as well.  I added salmon for protein, but it could also be made with chicken, tuna, or no meat at all.

Summer Style Cous Cous

Ingredients:

1 box of plain cous cous

1 ripe mango

1 avocado

1 bunch of cilantro, chopped

1/2 cup red onion, diced

1/2 lime, juiced

1 splash of orange juice

2 cans boneless, skinless salmon, drained (you could sub tuna, chicken, or shrimp too)

2 T pine nuts

salt, pepper to taste

Directions:

Cook cous cous according to package directions (it should take about 10 minutes).  Fluff cous cous with a fork and add mango, avocado, onion, cilantro, lime juice, orange juice, salt and pepper.  Fold in salmon and top with extra cilantro and pine nuts.  Serve warm or chill in the fridge for 1 hour.  This is so easy and so good!!!  

A "Taste" of Summer

Since we have had a "taste" of summer temperatures the last few days, I have been looking for some lighter options for dinner.  The heat really zaps my appetite, so I don't want to eat anything heavy, and I definitely don't want to use the oven!  The other week I talked about how I love quinoa because it is so versatile.  This recipe is perfect for those warm summer nights...be sure to make enough so that you have leftovers for lunch the next day!

Summer Quinoa Salad

Ingredients:

1 cup quinoa, rinsed

1-1 1/2 T balsamic vinegar

2 T olive oil

1 15 oz can chick peas, drained and rinsed

1/4 cup chopped mint

1/2 cup steamed carrots, chopped

1/2 cup cherry tomatoes, halved

1/2 cup steamed peas

1/4 cup toasted pine nuts

1 T lemon juice

2 cans albacore tuna, drained

2 T feta cheese

pepper, oregano, red pepper flakes, to taste

Directions:

Boil 1 1/4 cup water and add quinoa.  Turn heat to low and simmer for 12 minutes, covered.  Meanwhile, steam vegetables, and chop needed ingredients.   When quinoa is finished cooking, add chick peas, tomatoes, carrots, peas, pine nuts, tuna, lemon juice, feta, and mint.  Season with pepper, oregano, and red pepper flakes if desired.  Stir to combine and refrigerate for 1 hour.  

Is Spring Finally Here?!

Now that it is finally getting warmer (yay!), I start to really crave fruit.  I came up with this recipe years back when we were going to a pool party.  I wanted to serve fresh fruit with a fruit dip, but the dip that is sold in the stores is not exactly healthy.  This dip can be used on fresh fruit, animal crackers, on top of oatmeal, or simply eaten alone.  Your kids will like it too!

Summer Fruit Dip

Ingredients:

1 container of Farmer's Cheese (this is dry curd cottage cheese) if you can't find it, use part skim ricotta

3 heaping tb of plain Greek yogurt 

4 tb crushed pineapple

1 tb orange juice

1/4 cup vanilla almond milk

1/2 cup frozen blueberries (or any berry of your choice)

1 tsp cinnamon

1 tsp vanilla extract 

1 tsp ground ginger

Directions:

Mix everything together in a food processor, or use a hand blender.  Serve with fruit, cookies, top your oatmeal...get creative!  Store in the refrigerator and serve cold.  

My New Obsession

A few months ago I discovered quinoa.  It's something that has been around forever, but I just never knew how easy it was to make, and more importantly how good it tastes!  At some point my family will probably need to stage an intervention because I can't seem to get enough of this versatile, lovely grain.  The recipe below is something that I threw together the other night based on ingredients that I had on hand.  That is another thing that I love about quinoa, you can use whatever vegetables and spices that you have in order to give this dish the flavor that you desire.  This particular recipe has a lot of Italian essence to it, but by changing up the spices and the vegetables you could easily have a dish with Mexican flare.  Get creative and enjoy!!  

Mixed Vegetable Quinoa Bake

Ingredients:

1 cup quinoa, uncooked

1 tablespoon plus 2 teaspoons extra virgin olive oil, divided

2 cups chicken stock

1 cup onion, diced (about 1 medium)

1//2 green pepper, chopped

2 cloves garlic, finely chopped

1 cup chopped asparagus

1 cup chopped carrots

½ cup chopped celery

1 fennel bulb, chopped

1 28 ounce can diced tomatoes, drained (I use Pomi)

1/2 teaspoon basil

1 teaspoon oregano

1 teaspoon garlic powder

parmesan cheese

1 cup panko breadcrumbs

1/2 lemon, juiced

Salt, pepper

2 cups shredded mozzarella jack cheese

Directions:

Preheat the oven to 375ºF. Spray a 9x13 baking dish with cooking spray. Set aside.

Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.

Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions, peppers, carrots, and fennel to cook, stirring occasionally until soft, about 7 minutes. Add garlic and asparagus and cook 3 more minutes.

Fluff the quinoa with a fork and place it in a large bowl. Add vegetable mixture and salt to taste. Mix thoroughly and transfer to prepared baking dish. Top with panko breadcrumbs.  Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.

Better Late Than Never

For as long as I can remember my family celebrates the New Year by eating pork and sauerkraut.  We typically eat this only once a year and I really look forward to it.  This year however, the universe had different plans and decided to bless my household with the noro-virus on New Years Eve.  My traditional pork and kraut were replaced with saltines and ginger ale!  A few days ago, I decided to make this meal and it was as good as ever.  Hopefully you will enjoy it too!

Pork and Sauerkraut

Ingredients:

4 pork chops, trimmed (1-2 lbs)

1 apple, peeled and chopped

1 bag of sauerkraut

2 tb spicy brown mustard

1 bottle of beer (I use Yeungling)

1 tsp of caraway seeds

1 tsp black pepper

Directions:

Place all ingredients in the crock pot on low heat.  Cook for 6-8 hours.  I serve this over mashed potatoes.  Couldn't be easier!!