Thursday, June 23, 2016

Kale & Quinoa Salad

There's something about summer and pregnancy that makes me crave salads like crazy! I can't get enough salad. I've made this kale & quinoa salad several times (and I've eaten Panera's Greek Kale & Quinoa salad several times…delicious…and Malone's kale & quinoa with salmon…fabulous). No one else in my family is wild about this combo of flavors/textures, but I think it's awesome. (Matthew is not a picky eater but raw kale is a bit too…chewy for him. And that's okay. More for me.)

So you just cook the quinoa (takes only about 15 minutes), throw in the minced kale and Craisins, toss it with the vinaigrette and top with the sliced onions and goat cheese. Hello delicious.

I've eaten this warm, room temp & cold. All 3 ways are my favorite.

Kale & Quinoa Salad

1 cup dry quinoa, rinsed well in a sieve
2 cups water
1 bunch kale, leaves stripped from stems and finely chopped
heaping 1/2 cup Craisins
Sliced almonds, toasted (about 3/4 cup, but do as many as you like)
Goat cheese, crumbled (about a cup, maybe more)

Lemon Vinaigrette:
1/4 cup extra-virgin olive oil
1/4 cup lemon juice (about 2 lemons, juiced)
1 tsp salt
1/2 tsp pepper

Cook the quinoa in the water in a medium sauce pan. Bring to a boil, reduce to simmer and cook for about 15 minutes until water is absorbed. Stir in the chopped kale and Craisins. Toss with the vinaigrette. Add the almonds and goat cheese to taste - you can sprinkle on top or mix them into the salad. (I tend to sprinkle them on top because goat cheese tends to dissolve into salads if you mix it too much.)

Monday, June 20, 2016

Tex-Mex Fried Rice

It's summer and I am thankful for that. I love having my kids home with me! It's wild and crazy and loud (did I mention that it's loud?) and dirty and messy but it's fun. We play outside (a lot). And I've even had time to make a few new yummy recipes.

So I have another Pioneer Woman recipe to share…I added a few things to it to make it work for our family and everyone LOVED it! It was pretty delicious and easy…and good left over. I'll definitely make this again.

Tex-Mex Fried Rice
Adapted from Pioneer Woman

1 lb ground beef
1 onion, chopped
1 red bell pepper, chopped
1 1/2 cups frozen corn kernels
15 oz can black beans, drained & rinsed
4 oz. can chopped green chiles
10 oz. can Rotel tomatoes
3-4 cups cooked white rice (leftover rice works well)
1 T cumin
1 T chili powder
1 T garlic powder
1 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
4 green onions, sliced thin
Juice of 1 lime
1 bunch cilantro, chopped fine

Brown the ground beef with the onion and bell pepper in a large deep skillet, crumbling as it cooks. Drain any excess grease. Stir in the corn, black beans, green chiles and Rotel. Cook for a minute. Stir in the rice and remaining ingredients and heat through. Ready to serve! Delicious by itself or topped with cheese, salsa, avocado (or guacamole!) & sour cream.

Saturday, June 18, 2016

Heavenly Hummus Wrap (PW Recipe)

Hi y'all. This is not my original recipe, and it's so delicious exactly the way it's written that I really haven't changed anything. PW knows what she's doing. Which is, I guess, why Food Network deemed her worthy of her own show. And she has several cookbooks. And her own line of KitchenAid mixers. And dishes.

Let's face it. She's an empire. So who am I to mess with one of her recipes.

I have a thing about wraps, so when I saw her make this veggie wrap on her show, I knew I needed one. It's really delicious. There's just something about the cool and creamy hummus, the warm and sweet caramelized onions, the cool veggies, the salty bite of feta and the balsamic-dressed greens.

Mmmmm...I'd like one right this moment. But I've de-prioritized cooking this week year while I finished up my painting projects. I've nearly finished painting the main floor and gotten a start on the second floor. Whew.

Heavenly Hummus Wrap

Spinach wrap (sold where the tortillas are)
Hummus (I make it but you can buy it)
1 onion, sliced thin
2 tsp butter
Roasted red peppers, sliced
Canned quartered artichoke hearts, drained
Feta cheese, crumbled
Handful of leafy greens (spring mix, arugula, spinach, etc.)

Smooth a generous amount of hummus on the center of the tortilla. Caramelize the onions in the butter over medium-low heat for about 20 minutes or so until sweet and browned and delicious. Spread desired amount of onions on top of hummus. Next layer the roasted red peppers and artichoke hearts on top and sprinkle with feta. Toss the greens with balsamic dressing and place on top of the wrap. Roll it and enjoy!