Summery Salad and To Good to Be True Dessert

I've become addicted to Pinterest.  It's a cool site (http://pinterest.com/) to find things that interest you. You can 'pin' them and put them into your boards (kind of like online files).  Of course I've been pinning recipes left and right.  Today I made a Martha Stewart dessert and a nice salad for dinner.

Martha Stewart has this recipe on her website so here is the link for you.  They are called Chocolate Coconut Bars. Super easy and delicious!http://www.marthastewart.com/313038/chocolate-coconut-bars#slide_17 


Next up was a nice summery salad.  If you want to make this, remember that the beans need to be marinaded for 6-8 hours to put them in the fridge before bed time.  Here is the link from Kalyn's Kitchen.  http://www.kalynskitchen.com/2006/06/weekend-herb-blogging-35-oregano.html
I did change a few things in the recipe (of course).  I didn't add any extra balsamic vinegar.  I chopped up fresh basil as I have it growing on my deck right now.  Instead of feta, I threw in some mozzarella balls that I had soaking in oregano basil infused olive oil.

Served over a quinoa cake.

Here is the recipe for the quinoa cakes.  I think they lacked flavor and will work on them in the future. They did work well with the cucumber tomato salad.  http://www.handletheheat.com/2011/06/quinoa-cakes.html
Enjoy!  And don't forget to check out Pinterest:)

Black Bean, Edamame and Wheat Berry Salad

Lately I've been interested in trying new grains.  The latest one I've picked up at the store is wheat berries.  Here's a little information for you http://en.wikipedia.org/wiki/Wheatberry  I have also started cooking my own beans instead of buying them canned.  You will save money if you buy them dry and after being cooked, they will keep for up to six months in the freezer.  Plus, I have the time to soak and simmer them all day so why not!?

What you will need: 4 cups water, 1/2 cup dry wheat berries, 1/2 cup of dry black beans or 1/2 can of black beans, 1 cup frozen edamame (cooked and shelled), 4 tbsp salsa, a drizzle oil olive, salt and pepper to taste.

Combine the water and wheat berries in a 3 qt sauce pan and bring to a boil. Reduce heat, and cover. Allow to simmer for 55 minutes or until the wheat berries are tender. Cook the black beans if using dry.  I soaked mine for 6 hours and then simmered for about 90 minutes.  Strain the wheat berries under cold water. Drain the beans from their juices as well. Combine the wheat berries with the remaining ingredients.

Instead of salsa, you can add a chopped tomato, red onion, and add a couple tablespoons of red wine vinegar.

Shrimp Tacos with Citrus Slaw

This was taken from Real Simple Magazine.  I made a few changes.  I bought a bag of shredded cabbage, omitted the jalapeno (I didn't have it on hand), added about 3 tablespoons of sugar to the slaw, and sauteed the shrimp in butter with a creole seasoning.

Ingredients

• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons sour cream
• kosher salt and black pepper
• 1/4 small cabbage (8 ounces), shredded
• 1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
• 1 jalapeño, seeded and chopped
• 1 tablespoon olive oil
• 1 pound peeled and deveined medium shrimp
• 8 small flour tortillas, warmed

Directions

1. In a large bowl, whisk the orange and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
3. Meanwhile, heat the oil in a large skillet over medium-high heat.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
5. Serve the shrimp with the tortillas and the slaw.

Mango Cucumber Rice Salad and appetizer.

 Here is my newest vegetarian salad.  I found this 'side' dish in the Food Network Magazine, but of course I altered it just a bit.  It called for red jalapeno, which I've never heard of.  I used red pepper b/c that is what I had on hand.  I also substituted parsley for cilantro, red onion for scallions, and pistachios for salted roasted peanuts.

What you will need: kosher Salt, 1 1/2 cup rice blend, 1/4 cup quinoa, juice of one lime, 2 tbsp olive oil, 1 tsp sugar, freshly ground pepper, 1 cup chopped mango, 1 cucumber (peeled, seeded, and diced), 1 red pepper ( diced), 1/4 chopped red onion, 1/2 cup chopped parsley, 1/3 cup chopped pistachios.

Bring a large saucepan  of salted water to a boil over high heat. Add the rice (I used 1 cup white and 1/2 cup brown) and cook, stirring until tender. 
Meanwhile bring another saucepan of salted water to a boil and add quinoa. Cook until tender.
In a jar with the screw top add the lime juice, oil, sugar, salt and pepper to taste. Shake to combine.
Place all ingredients in a large bowl and combine.

We served this up with some grilled shrimp and it was fabulous.  As leftovers, I cut up extra mangoes and tangerines to add.  We ate this for dinner tonight. The heat index was 116 degrees so we wanted something 'light'.


This appetizer was made with garden fresh tomatoes and basil.  I halved the mozzarella balls and tomatoes and stuck them on a toothpick with a basil leaf.

Black Bean Burritos and Granola

I know, know.  It's a weird combination, but I didn't serve them together.  I was a little bored this afternoon so thought I'd make some granola.  My husband comes home and says "Wow, you had time to make granola?"  like it was a big deal. I'm here to tell you that granola is super easy to make.

Granola (just one way)

What you will need: 2 cups rolled oats (old fashion or quick), 1/2 cup shredded coconut, 1/2 cup sliced almonds, 1/2 cup raisins, 1/2 cup craisins, 6 tbsp canola oil, 4 tbsp honey.

Preheat oven to 350.  Mix all ingredients together in a large bowl.  Spread mixture on a rimmed cookie sheet (jelly roll pan) and bake for 20 minutes.  Check in on it occasionally and stir it around.  Let cool slightly then transfer to an air tight container.  Serve with milk, yogurt, or fresh fruit.


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So, if you've been reading the blog lately....or the last 6 or so recipes I posted today you have probably noticed that I'm trying to incorporate more vegetarian meals into our diet.  The children are probably having the hardest time with this. Last night they had chicken strips and tonight I made them a chicken breast on the George Foreman Grill while I made quacamole and black bean burritos for the hubs and myself.

The quac recipe is already posted - try April or May?  I made up the burrito recipe and it was quite good if I do say so myself.  I discovered Manchego cheese this past weekend while visiting family.  I fell in love!  I went right out and bought myself some when I got home. It's on the pricey side, but oh so good.  Life is short, treat yourself to good cheese!

What you will need:  One can of black beans, 1/2 red onion, 1/2 green pepper, 2 garlic cloves, grated manchego cheese, small flour tortillas

Heat the black beans with their juices in a sauce pan.  Meanwhile, heat 1 tbsp of olive oil in a small saute pan or skillet.  Add chopped onion and chopped green pepper.  Once those cook down a bit throw in the garlic.  I happened to have some sweet corn left over from last night so I cut that off the cob and threw it in too.  If you like spicy, add some red pepper flakes or jalapeno.
Warm the tortillas. Build you burrito with beans (use a slotted spoon to avoid the juice) topped with the pepper mix and that oh so good Manchego cheese.

Sorry, no pictures today. I was too involved in my cooking to stop and take pictures;)

Linguine with Zucchini and Chickpeas + How to cook Sweetcorn

Vegetarian Dish Ahead!

What you will need:  12 ounces whole wheat linguine, 2 tbsp olive oil, 3 small zucchini, cut in half moons, kosher salt, 15 oz chickpeas, 2 cloves garlic, sliced, 1/4 tsp red pepper flakes, 1/2 cup grated Parmesan

Cook the pasta according to the package.  Reserve 1/2 cup of the pasta water, drain, and return to the pot.  Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and salt to taste. Cook, stirring often until just tender (I like mine a little firm).  Add the chickpeas, garlic, and red pepper and cook until heated through.
Toss the pasta with the reserved water and 1/4 cup Parmesan. Divide the pasta among bowls and top with the zucchini mixture and remaining Parmesan.
This recipe came from Real Simple Magazine.

It's sweet corn season here in Iowa!  To cook sweet corn, get a large pot and bring the water to a rolling boil.  Put the ears of corn in for 8 minutes and Viola! They are done.  Make sure to use plenty of real butter and salt!

Vegetable Stock

For some time now my husband and I have been talking about becoming vegetarians or at least cutting out the beef and pork.  I decided to make my own vegetable stock because it can be pretty expensive in stores; quite a bit more than chicken broth.

What you will need:  A large stock pot, mesh strainer
4 large carrots, chopped
2 large onions, chopped (don't peel)
1 large potato, sliced
2 celery stalks, chopped
6 garlic cloves (don't peel)
15 button mushrooms, sliced
2 medium tomatoes, chopped
20 fresh parsley stems
black pepper

Combine all ingredients in the stock pot along with 14 cups of water.  Bring to a boil and adjust heat so the mixture simmers gently for 30 minutes or until vegetables are very tender.
Cool slightly and then strain, pressing the vegetables on the side of the strainer to extract the juice.
Use immediately or refrigerate up to 5 days.  Freeze up to 3 months.  I used ice cube trays and freeze the stock in them, pop them out and then store in a sealed Ziploc bag.

A pot full of veggies.  Yum!

This recipe was taken from How to Cook Everything by Mark Bitman