Red Quinoa and Avocado Salad

One of the things I love most about food blogging is learning and finding out about new food items that I’ve never tried before.  And I’ve been seeing quinoa pop up in many different instances.  Without knowing how I was going to use it, I bought a box of red quinoa at Wegmans on one shopping trip.  Just a few days later I got their Menu magazine in the mail (which I think I get because I spend so much money there!) that is full of recipes.  And this red quinoa and avocado salad really stood out to me.  I served it with some chili-rubbed salmon for a really healthy, weeknight dinner.  I think it would also be great over the summer with fresh corn at a picnic (yes – I am definitely tired of winter already!)

Ingredients

• 3.5 oz Red Quinoa, cooked per package directions and cooled
• 1 cup fresh or frozen corn, (thawed if frozen)
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup green onions, thinly sliced on the bias
• 1 plum tomato, 1/4-inch dice
• 1 avocados, peeled, pitted, cubed small
• 1/4 cup Lemon Vinaigrette (store bought or homemade)
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions

1. Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl.

2. Fold in avocados and vinaigrette, mix until well-combined. Season with salt and pepper and serve.

Source: Wegmans

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Super Bowl Ideas

The Super Bowl is this weekend!  Although I could care less about the football – we always watch for the commercials and other entertainment.  It’s also a great excuse to make appetizers for dinner – and that should be reason enough to celebrate the Super Bowl.

So if you are in a bind and are looking for some last minute ideas for recipes – here are a few from my archives that you may enjoy.

Chicken Wing Dip – although the Buffalo Bills haven’t been to a Super Bowl since 1994 – you can have a taste of Buffalo with the big game anyway.  And if your team loses you can comfort yourself by eating this dip and knowing that it isn’t the 4th straight year in a row that your team lost the big game like the Bills did from 1991-1994.  It is always a hit with a crowd (or by yourself sitting on the couch – hey, the celery makes it healthy, right?)

 

Cilantro Hummus – Another great dip that is super easy to make in advance and just a bit healthier than the one above.  Serve it with some chips, red pepper, pita bread or crackers – and don’t even feel guilty about it. 

Guacamole – Who needs a reason to eat guacamole – not me!  I love this stuff so much – it is definitely one of my very favorite things.  You can easily adjust the heat by adding some hot sauce to kick it up a notch.

Soft Pretzels – My husbands favorite snack – he likes to dip them in pizza sauce.  I like them plain – but they are also great with some melted cheese or mustard.   I’m think I’m making these again this weekend too!

Chocolate Toffee Cookies – It’s not a party without dessert.  These chocolate toffee cookies were really easy and can be made in advance and baked at the last minute – so they are warm for your guests (or yourself!).  It might be fun to try and shape these like footballs too! 

Oreo Cheesecake Cookies – Do these really need further explanation?  Oreo – check, Cheesecake –check, yummy-ness in my tummy – check! 

Slush cake – If you’ve got a crowd coming over – this is the dessert to make – pudding, whipped cream, walnuts and a buttery crust.  This (completely from scratch) version is simply the best. 

Hope you enjoy the Super Bowl – and good luck if you are rooting for the Steelers or Packers!  If these ideas don’t suffice – be sure to check out my recipe index for all of my favorites!   

Now I’m off to my kitchen…..

Spicy Asian Chicken Ramen Soup

There is something really comforting about Ramen noodles.  I think its because I remember eating them when I was younger and also in college.  Everyone knows you really can’t beat the price – but they are by no means a healthy food that you want to have too much of.  It feels good to make them now and throw those silver salt packets in the trash can – and really ‘soup’ up this dish with real chicken, fresh cilantro and scallions.  There is just a little bit of spice in this dish to kick things up. 

Perfect bowl of soup to warm up over this long, cold winter.  I really hope the groundhog was right and spring is going to come early!   I’ve had enough of this cold weather! 

Ingredients

• 6 cups low sodium chicken broth
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 2 Tbsp. grated fresh ginger
• 1 Tbsp. Asian chili garlic sauce, more or less to taste
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 2 (3 oz.) packages of dried ramen noodles
• 3 scallions, sliced thin
• 1/4 cup fresh cilantro leaves, minced
• 4 tsp. toasted sesame oil
• pinch of red pepper flakes

Directions

1. Bring broth, soy sauce, mirin, ginger, and chili garlic sauce to a boil in a large saucepan or Dutch oven.

2. Add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through.

3. Open the packages of ramen noodles and discard the seasoning packet. Place the dried ramen noodles into the broth and cook, stirring occasionally, until they're just about cooked.

4. Stir in the scallions and cilantro and ladle into bowls. Garnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil and a pinch of red pepper flakes. 

Source: Jolene’s Culinary Adventures – originally from Americas Test Kitchen

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Whole wheat Pancakes

Ah, Sunday morning breakfast – the smell of the weekend.  I end up making waffles or pancakes, since my husband doesn’t eat eggs (which are my favorite breakfast item).  I wanted to make a whole wheat pancake to add a little more fiber to our breakfast.  What I love about pancakes is that I can customize them to the person – I love blueberries in mine and my husband likes chocolate chips in his (tastes like a giant chocolate chip cookie).  I loved how simple these were to make and how fluffy they turned out.  Definitely a keeper.  Enjoy!

Ingredients

• 1 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 Tbsp. sugar
• 1 large egg
• 1 cup buttermilk
• 2 Tbsp. unsalted butter, melted and cooled

Directions

1. Mix together all of the dry ingredients in a large bowl.

2. Whisk together all of the wet ingredients in a measuring cup.

3. Add the wet ingredients to the dry and mix to combine – just until all ingredients are blended.  Let rest for 5 minutes.

4. Heat a griddle or non-stick frying pan over medium-low heat for several minutes.

5. Spoon pancake batter into pan and cook until bubbles form in the batter and bottom is golden, approximately three minutes [at this point – add in any fillings you want to use].  Flip and cook until the second side is golden, another a minute or so.

Source: Alton Brown – I’m just here for more food

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Black bean and salsa soup

Do you ever need a meal that takes very little time to prepare on a busy weeknight?  I know what you are thinking – of course I do – who doesn’t?!.   Well this soup is beyond simple to make.  You just puree a few ingredients in your food processor, heat up on the stove and then top with cheese and scallions.   And the real kicker – it is healthy!  Yeah – score with this soup!  Enjoy!

Ingredients

• 2 (15 oz.) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup salsa
• 1 tsp. cumin
• sour cream, green onion, shredded cheese, for garnishing

Directions

1. Combine beans, broth, salsa and cumin in a food processor. Blend until smooth.

2. Heat soup in a saucepan over medium heat until thoroughly heated.

3. Ladle soup in bowls and garnish as desired.

Source: Annie’s Eats

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