Quinoa Salad, Fiesta Style

This is not an original recipe, however it is a delicious recipe from Tammie at Simple. Healthy. Tasty. with slight variations.

Fiesta Style Quinoa Salad

Salad:

3 c cooked quinioa

1 avocado, chopped

1 bunch green onions, chopped

1 can olives, sliced

2 ears fresh corn cut off the cob 

1 can black beans, drain and rinse

1/2 jalapeno pepper (optional)

3 large tomatoes, chopped

Dressing: 

3 T olive oil

1/2 c fresh lime juice

1 T agave

1 tsp  real salt

1/2 tsp cumin

3/4 tsp chili powder

Cayenne pepper, if desired

Garnish with thyme sprigs

Combine all salad ingredients in a serving bowl. Separately mix dressing, pour over salad.

{from Simple. Healthy. Tasty.}

Bulgur and Barley Casserole

This casserole was my go-to in college because it was delicious, easy to prepare ahead of time, and easy to bring to school, and most of all because it is so filling and well-balanced. 

Bulgur and Barley Casserole

6 Servings

1/4 c yellow onions, chopped 

1/4 c celery, chopped

2 medium carrots, sliced into rounds

1 can black beans (drain & rinse)

1 can kidney beans (drain & rinse)

1/2 c frozen corn 

3/4 c barley

1/2 c bulgur wheat

3-4 T snipped parsley (or use 1-2 T dried)

1/4 tsp garlic salt

1 tsp liquid aminos (or soy sauce)

2 cans low sodium chicken broth 

1/4 c shredded cheddar cheese

Combine all ingredients in a casserole dish. Bake for one hour at 350 degrees, stirring after 1/2 hour. Top with shredded cheddar or mozzarella cheese.

Homemade Vegetable Beef Spaghetti Sauce

Homemade Vegetable Beef Spaghetti Sauce

Serves 10

3/4 lb organic grass fed ground beef
1 yellow onion, chopped

2 garlic cloves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 carrot, cut into rounds
1 head celery, chopped
3 small zucchini squash, chopped
1 can tomato sauce
2 jars Classico (or whatever pasta sauce you prefer)
1 T dried oregano
1 T dried basil
Fresh Parmesean cheese, for garnish

1-2 lb whole wheat pasta (my favorite is cappellini)

Cook the ground beef and onion together until browned. Add all other ingredients and simmer for 30 minutes. In a separate pot cook pasta according to package directions. 

Liz's Best Baked Salmon with Lemon-Thyme Crumb Topping

One of the perks of marriage are in-laws.I won the lottery with mine. My mother in law is one of the very best cooks I have ever known. She makes this salmon dish for special family events and graciously allowed me to share this treasure with you all. My husband can eat an entire Costco sized filet himself. It is that good. It is also surprisingly quick to put together. 

Serves 4-6. Prep time 40 min. Bake time 20 min.

Ingredients:

1/2 c chopped fresh italian parsley

1/4 c plus 2 T freshly grated Parmesan cheese

1/4 c chopped fresh thyme or 1 T dried, crumbled

2 t grated lemon peel

1/2 t salt

4 small garlic cloves

2 1/2 c fresh white breadcrumbs

6 T (3/4 stick) butter, melted

1 3-4lb salmon fillet

2 T (1/4 stick) butter, melted

Preheat oven to 350 degrees. Place parsley, Parmesan, thyme, lemon peel, and salt in food processor. With machine running, drop garlic through feed tube and process mixture until finely chopped. Transfer to medium bowl. Add breadcrumbs and stir to combine.  Toss breadcrumb mixture with 6 T melted butter. *note: This can be prepared a day ahead. Prepare mixture leaving out the butter and cover and refrigerate. Bring to room temperature before using and mix in melted butter.

Rinse salmon and pat dry. Generously butter shallow baking pan. Place salmon skin side down. Brush with 2 T melted butter. Cover with breadcrumb mixture. Bake fish until opaque in center, about 20 minutes. Serve with spiced parsley mayonnaise. (see below)

SPICED PARSLEY MAYONNAISE

1/4 c minced fresh italian parsley
1/4 c minced fresh cilantro
1/4 c minced green onions
2 T red wine vinegar
1 garlic clove, minced
1/2 t minced fresh oregano (or 1/4 t dried)
1/4 t freshly ground black pepper
1/8 t cayenne pepper
1 c mayonnaise OR plain greek yogurt

Combine all ingredients except mayonnaise in small bowl. Cover and let stand at room temperature at least 30 minutes. Stir in mayonnaise and serve. 

In Honor of Mother's Day: Pears and Collards Baby Food

3 full jars, or 12 oz baby food

3 D'Anjou pears
1 cup collard greens, packed

Core pears and slice into 1 inch pieces. Chop collards and steam over medium heat for 5 minutes. Put into food processor or blender and blend until smooth. 

Cucumber Refresher

Cucumber Refresher

Serves two (24 oz juice) 

8 c Collard Greens (packed)

1/2 bunch kale

1 cucumber

2 apples

1 or 2 lemons

Run all ingredients through a blender.