July 30, 2012
I’ve had several people ask me for a good quinoa recipe lately, and this is the one I always recommend. The lemon gives it a refreshing, summery taste and the mixture of toasted pine nuts, kale and quinoa give it a surprising heartiness that leaves you feeling full. It’s great on its own, or alongside a tasty wrap to round out a healthy lunch. This recipe is a great guide, because you can swap out different ingredients to change up the taste…use almonds or walnuts instead of pine nut, sub feta or cubed mozzarella for the goat cheese or even use a different grain, such as Farro, for the base. The combinations are endless while staying healthy, delicious and budget-friendly.
Kale & Quinoa Pilaf
- 2 cups salted water
- 1 cup quinoa
- 1 bunch kale, washed and sliced into 1” ribbons
- 1 lemon (Meyer, if you can find them) zested and juiced
- 2 scallions,chopped
- 1tbs roasted walnut oil (you can use evoo or sunflower oil, but the walnut oil really has a great flavor)
- 3 tbs toasted pine nuts
- ¼ cup crumbled goat cheese
Bring the salted water to a boil and add quinoa. Cover and lower the heat to simmer. Simmer 10 minutes, then top with chopped kale and re-cover. Simmer 5 more minutes then remove from heat and let sit for 5 minutes. Meanwhile, combine lemon juice and zest through goat cheese in a medium bowl. Head back to the stove to check on the quinoa. It should have absorbed all the liquid and you should be able to fluff it with a fork. Mix the kale in with the quinoa, then pour over lemon/oil mixture. You can serve immediately or chill overnight and have for lunch the next day. It’s great served warm or cold!
- Superfoods 101 & Not Your Everyday Greek Salad (healthygirlandthecity.wordpress.com)
July 29, 2012
This week’s #SundaySupper topic was “What does Sunday supper mean to you and your lifestyle?”
In our home, Sunday is a day that we look forward to. It’s a day we like to pack up our dog, kayak and a few friends and head to Stone Mountain Park for some outdoor fun. Now, the end to a day of play in nature (and often times a weekend with a little too much fun ;o) is always a hearty home cooked meal. Once dinner is placed on the table, we rehash stories from the weekend and share what’s on the horizon for the days ahead.
So, when a few weeks, ago my husband requested meatloaf, I knew just the recipe I wanted to try. I came across it on one of my favorite recipe sites and had been wanting to prepare it for some time. Although I often think of meatloaf as a cold weather entrée, the blackberry bbq sauce on this one makes it perfect for a summertime meal. Of course I tweaked the original recipe a bit, as I don’t eat veal, I’m obsessed with Vidalia onions, I loooove garlic and I never buy whitebread. I’d also like to add that it’s not only the bbq sauce that makes this recipe special. I have never put milk in my meatloaf before and I am now a firm believer that it’s the secret to THE most moist meat you will ever eat. Give it a try and I’m sure you will agree!
Meatloaf with Blackberry BBQ Sauce
Ingredients for meatloaf:
- 1 pound ground beef
- 1 pound ground sausage
- 1 Vidalia onion, diced
- ½ tsp dried basil
- ½ tsp each of salt and pepper
- 6 cloves of garlic, chopped
- 1 tbs Worcestershire
- 1 egg, beaten
- ¾ cup 1% milk
- ¾ cup plain breadcrumbs
Ingredients for blackberry bbq sauce:
- 2 Vidalia onions, peeled and quartered
- 4 cloves of garlic, chopped
- 2 cups blackberries (if using frozen, like I did, make sure they are thawed)
- ½ cup brown sugar
- 1 tbs ground ginger
- 1 tsp cayenne
- generous pinch each of salt and pepper
For the sauce: Add all the bbq sauce ingredients to a blender, or food processor, and blend until smooth. Pour into a small saucepan and heat on medium for about 20 minutes (if you have a splatter screen, now is a good time to use it). After 20 minutes, remove from heat and set aside.
For the meatloaf: Preheat the oven to 350 degrees. Mix all the meatloaf ingredients together in a bowl until evenly distributed. Fill a greased, 5×9 pan with the meat mixture and spread out so it’s even on top. Spread about a half a cup of the bbq sauce on top of the meat and bake for 1 hour and 25 minutes. Be sure to check on the loaf about every 30 minutes and when the sauce begins to turn brown on the top, place aluminum foil over the top to keep the sugars in the bbq sauce from burning.
Once the meatloaf is completely cooked, remove from oven and let it sit for 5 minutes before serving.
When serving, pour some of the bbq sauce on top of the slices of meatloaf and serve with a couple hearty sides. I went with mashed potatoes and roasted brussel sprouts.
While you’re here, be sure to check out the amazing recipes that my fellow foodies in the #SundaySupper community have put together for today’s topic. They inspire me each week and I’m sure they’ll do the same for you!
- Blueberry Muffins by Magnolia Days
- Korean Ribs – Alaska Camping Edition with MrsMamaHen
- Fresh Corn on the Cob by In the Kitchen with Audrey
- Hearts of Palm Salad with Avocado by Basic n Delicious
- Shallot BBQ Shredded Beef by Juanita’s Cocina
- Taking #SundaySupper Outdoors With a Fun Picnic…Featuring Spicy Pinto and Black Bean Salad with Roasted Corn and Avocado by The Weekend Gourmet
- On Top of Our Game with Chocolate Peanut Butter Protein Bars by The Watering Mouth
- Chicken & Dumplings Around the Campfire by Daily Dish Recipes
- Wine & Food Festivals; a lifestyle the whole family can enjoy! by Wine Everyday
- Outdoor Grilling Filipino Rice Cakes in Coconut & Banana Leaves by The Queen’s Notebook
- Embracing Old Family Traditions while Creatiing New Ones ~ Enchiladas de Chile y Ajo by Girlichef
- The Embassy´s Nut Crescents by Vintage Kitchen Notes
- Chicken Curry Pie by Small Wallet Big Appetite
- Prosecco Sangria by Pippi’s in the Kitchen Again
- Grilled Campfire Steak with Bleu Cheese Sauce by The Messy Baker
- Bringing #SundaySupper to All by Doggie at the Dinner Table
- Honey Mustard Baked Beans by Cindy’s Recipes and Writings
- S’mores Brownies: Desserts Make #SundaySupper by Mama Mommy Mom
- Tandoori Salmon Rolled in Whole Wheat Couscous by Sue’s Nutrition Buzz
- Whole Wheat Macaroni with Spinach Pecan Pesto-Enjoying by Soni’s Food for Thought
- Southwestern Chicken Wraps Fam Friends Food
- Ahi Tuna Salad Family Style Family Foodie
- Wines For The Foods That Move You ENOFYLZ
July 24, 2012
So, a phew weekends ago, the Braves were
playing sweeping the Phillies and during the Sunday game, the t.v. announcers were tossing out some interesting facts. Apparently, the Braves hold the record phor the most Philly Cheesesteaks ordered while at the Philles’ stadium than any other team. Well, they went on and on about it and within a phew minutes, my hubby and I were drooling over the idea of a cheesesteak of our own. So, I phound a couple of recipes, blended them…and added some slices of jalapenos (a secret phrom a chef at a restaurant I used to work). What I ended up with is enough to make your phamily turn into philly phanatics!
Philadelphia Cheesesteak with Garlic Mayo
- 4 whole wheat hoagie rolls
- 1 lb.deli roast beef, sliced thin
- 1 tbs evoo
- 1 tbs light butter
- 1 onion (I’ve been using Vidalias for everything lately and they work great!)
- 1 green bell pepper
- 1 jalapeno pepper (control the heat by including, or omitting seeds)
- 4 slices american cheese
- 1/4 cup light mayo
- 1 garlic glove, finely chopped
Heat a pan on the stove on medium. Add butter and evoo. Once butter has melted, add onions and peppers. Cook for about 10 minutes until all the veggies are soft. Season with salt and pepper. Pushed vegetables to the side and add roast beef to pan and heat through until no longer pink. Meanwhile, toast the hoagie rolls very lightly, smear them with the garlic mayo and top with the pepper, meat, cheese mixture. Serve hot and with hot sauce, salt, pepper and extra mayo.
- Cheesesteak Quesadillas with Hass Avocado Recipe (sports.avocadocentral.com)
- NY Food Truck Lunch: Cheesesteak From Shorty’s On Wheels (newyork.cbslocal.com)
- Philly Cheesesteak Stuffed Peppers (thevreelandclinic.wordpress.com)
July 18, 2012
This relish was served as a condiment at most of the restaurants throughout Belize. If you like a little heat, then this is definitely something you might want to make a weekly batch of and keep on hand to use on, well…anything. You can adjust the heat slightly by omitting the seeds of the habanero, but either way, it’s going to pack some kick. We’ve used this on tacos, quesadillas, mole, enchiladas and more!
What will you serve it with?
Hot Habanero Relish
- 1 white onion, roughly chopped
- 1 habanero, roughly chopped and deseeded (for less heat)
- 2 tbs white vinegar
- 1tbs water
Mix everything together in a small dish and refrigerate. The longer it sits, the bigger the punch it packs.
- Habanero compound butter (culinaryengineering.me)
July 16, 2012
I’ve really gotten into this #Meatless Monday thing once I realized what positive benefits it reaps…both to the individual and the environment. Not to mention, having a meat-free day also saves a few pennies. This veggie quesadilla was a Monday evening hit a few weeks ago. I served it with a Chilled Avocado Soup for a tasty and nurient-packed dinner. You don’t have to stick to the veggies listed, either. I think it would be great with caramelized onions, sliced bell peppers and/or mushrooms.
Corn and Black Bean Quesadillas
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) whole wheat tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- ¼ cup fresh cilantro, chopped
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, top with some of the bean mixture and top with fresh cilantro. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
July 15, 2012
When my husband and I were on our honeymoon in San Pedro, Belize in May, we shared a delicious bowl of gazpacho at the Blue Water Grill. It was our final night on the island before heading inland to San Ignacio –what a delicious choice for our last meal! The refreshingly cool bowl of soup was welcome on the palate after a long hot day at the beach. As soon as we returned home I immediately searched, and found, an amazing recipe for the chilled appetizer by Ina Garten. This has definitely made it to the list of summer staples!
P.S.Be sure to check out more #BeatTheHeat recipes listed below from fellow members of the #SundaySupper community!
- 1 cucumber, halved and seeded, not peeled
- 2 red bell peppers, cored and seeded
- 4 Roma tomatoes
- 1 red onion, I’ve alo used Vidalia, which is a sweet substitution
- 3 garlic cloves, minced
- 3 cups Mott’s Low Sodium Garden Blend tomato juice
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- Garnish – fresh avocado, mango, pineapple or papaya, cubed
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped for a chunky soup. Blend longer for a smoother version (we prefer chunky). After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill overnight before serving. Garnish with ripe avocado, mango, pineapple or papaya.
- Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet
- Totally Cool Green Hummus ~ My Kitchen and I
- Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings
- Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
- Strawberry Gazpacho ~ Diabetic Foodie
- Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP
- Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
#BeatTheHeat Salads, Soups, & Sides:
- Cool Cucumber Salad ~ Momma’s Meals
- Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
- Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
- Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
- Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
- Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking
- Apple and Poppy Seed Coleslaw ~ Damn Delicious
- Cold Cucumber and Rice Salad ~ Mama.Mommy.Mom
- Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine
- Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
- Greek (Yogurt) Potato Salad ~ Family Foodie
#BeatTheHeat Main Dishes:
- Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
- Slow Cooker Lemon Chicken ~ Make Dinner Easy
- Rolling with Kimbap ~ Kimchi Mom
- Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again
- Serrano Ham, Mozzarella and Arugula Sandwiches ~ Vintage Kitchen Notes
- Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips
- No Bake Pizza ~ The Meltaways
- Strawberry Cheesecake Ice Cream ~ Supper for a Steal
- No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
- Peach Sorbet ~ Magnolia Days
- Icebox Chocolate Pie ~ Doggie at the Dinner Table
- Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
- Blackberry Lavender Popsicles ~ Girlichef
- Frozen Chocolate Bananas ~ In the Kitchen with Audrey
- Strawberry-Lime Margarita Ice Cream ~ Cookistry
- Elegant Fruit Jellies ~ Happy Baking Days
- Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
- Blueberry Cheesecake Ice Cream ~ Baker Street
- Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
- Espresso and Toasted Almond Semifreddo ~ The Messy Baker
- Mango Ice Cream ~ Queen’s Notebook
- Raspberry Mousse ~ Basic and Delicious
- White Apricot & Honeysuckle Sorbet ~ Family Spice
- Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina
#BeatTheHeat Drinks & Cocktails:
July 4, 2012
A friend served this delicious chilled avocado soup at her summer party and my husband insisted I recreate it at home. Boy, am I glad she shared this recipe with me (thanks Kathryn!)! Not only is it extremely flavorful and refreshing, but it’s quite versatile. When I made this batch originally, I served it alongside Black Bean and Corn Quesadillas for a #MeatlessMonday dish, and then used it again later in the week as a dressing on a Taco Salad. It would also be delicious as a layer in a Mexican dip, a sauce over a taco or served atop grilled shrimp or chicken. This recipe has definitely made into my list of summer staples!
Chilled Avocado Soup with Chile Lime Pepitas
- 1 medium poblano chile
- 1 small white onion, sliced into 1/4 -inch-thick rings
- 2-1/2 cups lower-salt chicken broth; more as needed
- 2 medium firm-ripe avocados, pitted, peeled, and cut into large chunks
- 1/2 cup chopped fresh cilantro
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh marjoram or oregano (optional)
- 1/4 cup fresh lime juice (from 2 medium limes)
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- Kosher salt
- 1/2 cup plain non-fat yogurt
- 1 tsp. extra-virgin olive oil
- 1/2 cup pepitas (pumpkin seeds)
- 1/8 tsp. chile powder; more for serving
On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.
Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.
In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.
Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.
Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.
- Elote (Mexican Grilled Corn on the Cob) (foodcomas.com)
- Tequila & Lime Fish Tacos (ahealthylifeforme.com)
- Save Over 700 Calories at Your Cookout with These Easy Swaps (self.com)
July 1, 2012
My aunt has been making these popular party apps for as long as I can remember and they always go fast at family get. I’m pretty sure it’s the bacon that keeps ‘em coming back for seconds, thirds and fourths. Now, I’ve never actually asked my aunt for the recipe, I just know she puts bacon in hers, which is what I started doing a few years ago. I’ve also added a personal touch of a little bit of honey mustard for some zing. So, although our batches might not come out tasting exactly the same, they are both delicious!
Deviled Eggs with Bacon
- 2 dozen eggs
- 1 pound low-sodium bacon
- 1/4 cup light mayo
- 2 tbs honey mustard
- A few dashes of hot sauce, to taste
- Salt and pepper, to taste
- 1 tbs fresh Italian parsley, chopped
- 1 tbs chile powder
Place the raw eggs in a large pot and fill pot with water until eggs are just covered. Bring to a boil, then lower to a simmer for about 15 minutes. Turn the heat off and let them sit another 5 to 10 minutes, then pour out the hot water, fill pot with cold water and add a few ice cubes. I find chilling the eggs makes them a little easier to peel.
While the eggs are boiling, go ahead and fry up the bacon making sure to cook it extra crispy so it’s easy to crumble later.
Once all the eggs are peeled, slice them in half, length-wise, and place all the cooked yolks in one bowl and the egg white halves on an egg platter. Add the mayo through parsley to the yolks and mix thoroughly. You might want to add a little more mayo and/or mustard to reach your desired creaminess. Fold in the bacon,crumbling while adding, and fill the egg white halves with the yolk mixture. Dust with chili powder and serve!
Tip: If making ahead of time, mix everything together except for bacon. I save that for the last-minute so you don’t risk it getting too soft. Also,do not assemble the yolk mixture with the egg whites until right before serving. This keeps any deviled egg bandits from sneaking a taste before putting on the table ;0)