Southwestern Quinoa Salad with Lime Cilantro Vinaigrette

So I am of the opinion that, when it's hot outside, and there's no air conditioning inside (unfortunately), the oven should never be used. Which means I think my baking days are probably done until September.  Which is sort of a bummer.  But I'm really not willing to heat up my house for a batch of cookies.  And even less so for lasagna. 

So I've been making my bi-weekly menus with no-bake meals.

And, in other news, we heard and read that something went awry with the beef this year, so there will be less of it.  And, due to the great law of supply and demand, that means it'll be more expensive.  Ground beef happens to be one of our staples.  But since I haven't been seeing it for less than $3.99 per pound (I get the extra lean kind), and since I am still (much to my husband's chagrin) unwilling to discuss eating rabbit...  Well, I have started looking up meatless meals.  And it's not that we eat a ton of meat anyway.  He and I usually eat a third of a chicken breast these days.  But even so...  The ground beef was a staple.  But I don't want to chop off a couple fingers or a leg to pay for it. 

So that's how I wound up with this recipe.  I found it on Pinterest, but this is the site it is on originally. 

* = good source of fiber
 
Quinoa Salad

1 cup dry quinoa *
2 cups vegetable broth or filtered water

¼ cup cilantro, stems removed
1 cup black beans *

1 cup frozen corn kernels, thawed *
1 tomato, diced *

1 jalapeño pepper, seeded and diced
½ lime

½ tsp. garlic powder
½ tsp. chili powder

¼ tsp. cumin
¼ tsp. Celtic sea salt

8 cups mixed greens

Lime Cilantro Vinaigrette

2 tbsp. fresh lime juice
1 tbsp. white wine vinegar

¼ cup cilantro leaves, no stems
½ tbsp. raw (local, if possible) honey (if vegan, substitute with maple syrup or palm sugar)

1/8 tsp. Celtic sea salt
1 clove fresh chopped garlic

1 ¼ tsp. Dijon mustard
1/3 cup extra virgin olive oil

 

1. In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates – about 15-20 minutes.
2. While quinoa is cooking, prepare vinaigrette by placing lime juice, white wine vinegar, cilantro, honey, salt, garlic, and Dijon mustard into a blender and processing until smooth. While blender is running, add olive oil in a slow steady stream until blended and thickened, about 15 seconds.
3. Once quinoa has softened and liquid has evaporated, remove from heat, cool, and place in a large bowl.
4. Add remaining ingredients, except for mixed greens, and mix gently to combine.
5. Divide mixed greens evenly among four plates, top with quinoa mixture, drizzle with vinaigrette, and serve.

 

Personal Notes:  I didn't use as much chili powder, since I planned to give some to my toddler.  I left out the jalapeno for the same reason.  I forgot to cook the quinoa in broth.  And I don't understand what is meant by 1/2 a lime in the ingredients for the salad... I squeezed half a lime and used the juice in the salad. Plus I used the lime juice called for in the dressing.  I didn't have white wine vinegar, so used red.  I used maple syrup instead of honey, again because of my 1 year old.  I also ended up adding probably a whole tablespoon of maple syrup by the time it was all said and done.  Rather than drizzle the dressing, I just mixed it into the salad.  After eating this as a main dish, I think -- for me -- it would need to be a side dish if I ever made it again (which I won't -- see below).

 

Verdict:  Discard.  I did not enjoy this at all.  And maybe it was all the changes I made (though I didn't feel they were that drastic).  Or maybe I didn't have enough dressing (I doubled the salad, but not the dressing).  I taste-tested the dressing before adding it to the salad (and before adding more maple syrup) and it was way too vinegar/lime juice-y.  So I added more sweetener.  But I still was unimpressed.  I mean, it wasn't barf-inducing, but I am sad I have so much of it to have to eat.  And I won't be making it again.  I don't know what it was about it, but this definitely was not enjoyable to me.  We'll see what the husband says when he eats it tonight after work.

Cheddar Zucchini Mini Muffins

Ever since Lynnaea became a toddler (which happened before her 1st birthday, though I hate to admit it...), I've wanted to come up with healthy snacks for her.  I felt it was important to get her eating on a regular schedule -- 3 meals and 2 snacks.  But, being that I'm not super-creative and that I'm a first-time mom...  I wasn't very good at coming up with things to offer her for a snack.  (Heck, it took me a while to realize all the meal foods I could give her!). 

So I turned to Pinterest.  Because that's just how I roll.  And I came across this recipe for cheddar zucchini bread. 

I love this recipe for a number of reasons:

1.  It uses some whole wheat flour.  I want Lynnaea to realize that eating "brown" bread is better than eating white bread.  I want her to not throw a fit about eating wheat bread.  We have a lot of whole wheat at our house, because my husband grinds his own wheat to make his own bread.  I also have lots of all-purpose white flour, because I use it for baking other thing.  But still...  I've gotten used to making a lot of things (like pizza dough) with a mixture of both (which this recipe calls for both), and I want Lynnaea to grow up accepting that as just the way it is.  It's better for her anyway.

2.  It uses zucchini.  Which I categorize in the vegetable category.  And this means I can get extra veggies into her.  Plus, I still have frozen shredded zucchini in the deep freezer.  With 3 zucchini plants in the garden already.  And I'm hoping for another amazing harvest.

3.  I read the reviews and noticed I could cut back the salt significantly.  I grew up eating high-sodium foods.  Not a bunch of stuff out of a can, mind you.  But when a recipe (like arroz con pollo) called for a tablespoon of salt...  My mom added a tablespoon of salt.  And until I got married, it never occurred to me that that was a lot.  So I've been trying to cut back on the amount of salt in small ways.  Like using home-made broths in place of canned broths when I have it in the freezer.  Or replacing some of the broth with water.  I mean, I still want my food to taste good.  That's important to me.  But if I can healthify it even a little...  I'd like to do that.  For me, and for my kiddo.

Anyway, here's the recipe.  The only thing I did was bake in mini-muffin tins to make them toddler-friendly.  And I froze most of them, so I can take them out a little at a time.

Zucchini Cheddar Mini Muffins

1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini\
1 1/2 cups grated cheddar cheese
1/4 cup chopped scallions
3/4 cup buttermilk
2 large eggs

1. Preheat oven to 350° F.
2. In a bowl, whisk together the flours, baking soda, baking powder, and salt.
3. Add in the zucchini, cheese, and scallions and toss to coat.
4. In a small bowl, whisk together the buttermilk and eggs. Add to the flour mixture and stir until just combined. Do not over mix. Pour the batter into a greased mini muffin tins and bake for 20 - 22 minutes, or until a wooden toothpick inserted in the center comes out clean.
5. Cool and serve.
6. * Loaves can be cooled, wrapped in plastic wrap or foil, placed in freezer bags, labeled and frozen for up to 3 months. Place in refrigerator overnight to defrost. 

Note:  I changed the cook time to apply to mini muffins.  Also, I didn't have buttermilk.  But a quick google search will tell you how much regular milk to use, in addition to either vinegar or lemon juice.  I used lemon juice.  Worked great.  And my munchkin loves these.

Avena Drink

Yesterday was the last -- and hottest -- day of our yucky hot stretch (this time).  I'm predicting a hot summer, based on two hot stretches in May. 

So I decided it would be nice to have a cold, refreshing treat in the evening (when the house is the least comfortable).  And since I was browsing through Pinterest and my "liquid yumminess" pins...   I decided making Avena was a great solution!

I actually hunted down this drink online after going to a Mexican place for dinner with my sweetie one night and drinking Horchata.  It reminded me of Avena, which I'd had in 2008 when I was visiting Panama with my dad.  We stopped at a gas station and I purchased a little milk carton of Avena (I think it was Borden brand, but I could be wrong).  I couldn't remember ever drinking it when I was living in Panama years before, but when I tasted it in 2008...  Oh my goodness!  So delicious! 

So I searched online to see if I could find a recipe.  And I hit pay dirt!!!  True, it's not quite as wonderful as the stuff I got in Panama.  But it's close -- and the best I can do.  So it makes me happy :).

And I figured I'd share it, my personal tips, and the link with the original recipe!  And a picture, of course.

 

½ cup old fashioned oatmeal
4 cups milk

1 cup water
1 cinnamon stick

Pinch ground cloves
3 ½ tablespoons sugar

 

Place the water, milk and oatmeal in a medium pot over medium heat and cook about 15 minutes, stirring often with a wooden spoon.

Add the cinnamon stick, ground cloves and sugar and reduce the heat to low. Simmer for 15 more minutes.

Remove the pot from the heat and set aside to cool.

Place the oatmeal mixture in a plastic container and refrigerate for a least 3 hours.

Discard the cinnamon stick and place the mixture in a blender and blend for 2 minutes. Add more water if you like a thinner consistency.

Serve cold.

 

Personal Notes:  I never have cinnamon sticks, so I just use ground cinnamon and leave it in and blend it in.  I use 1 teaspoon to 2 teaspoons.  This last time, I didn't put as much cinnamon in, and I wished I'd added more (I tend to not measure, so I sprinkled a little shy...).  I think it's better to let it sit overnight (though yesterday I didn't), because it definitely thickens it more.

Appreciation Brunch

This past Saturday, a couple friends and I did an appreciation brunch for our dear friend Christina.  She is pregnant with her 4th baby, and we wanted to do something special for her.  She said she didn't really need anything for Baby, so we decided we could just have a day for her!  It was low-key, just an opportunity to all sit and visit and eat. 

On the menu was:

Yogurt parfaits
crackers w/ dip
veggies w/ dip
strawberry pizza
raspberry coffee cake
bacon cheese mini appetizers
orange juice
water with lemon


Here are the recipes for the Bacon Cheese Mini Appetizers, Raspberry Coffee Cake and the Strawberry Pizza!

A picture of the yogurt parfait bar area.

Raspberry Coffee Cake:

Streusel:

1/4 cup firm margarine or butter

1/3 cup all-purpose flour

1/4 cup sugar

 

Cake:

2 cups all-purpose flour

3/4 cup sugar

1/4 cup butter or margarine, softened

1 cup milk

2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon salt

1 egg

1 cup raspberries (fresh or frozen, thawed)

 

For the streusel:  cut butter into flour and sugar until it resembles crumbs.  Set aside.

 

For cake:  Grease a 9x9 (or 11x7) pan and preheat oven to 350 degrees.  Mix all the ingredients, beating on medium speed for two minutes.

 

Spread half of mixture into greased pan.  Cover with 1/2 cup raspberries (and juice), then sprinkle half of streusel over the berries.  Repeat layers.

 

Bake for 50 minutes or until toothpick comes out clean (mine took 40 minutes).  Recipe from Betty Crocker cookbook.

Strawberry Pizza (binder recipe):

6 tablespoons butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

 

For Filling:

1 8-ounce package cream cheese, softened

1/2 cup confectioners' sugar

2 cups sliced fresh strawberries

1 cup sugar

1/4 cup cornstarch

2 cups crushed strawberries

 

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine the flour, baking powder and salt; gradually add to creamed mixture.  Cover and refrigerate for 1 hour.

 

On a floured surface, roll dough into a 13-inch circle.  Transfer to an ungreased 12-in pizza pan.  Build up edges slightly.

 

Bake at 350 degrees for 18 to 22 minutes or until lightly browned (mine cooked 15 minutes, but my oven cooks hot).  Cool completely.

 

In a large bowl, beat cream cheese and confectioners' sugar until smooth.  Spread over crust.  Arrange sliced strawberries on top.  In a large saucepan, combine the sugar, cornstarch and crushed berries until blended.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Cool slightly.  Spoon over strawberries.  Refrigerate until serving.  Yield: 12 - 16 servings.  Recipe from Taste of Home.

Bacon Cheese Mini Appetizers:

1 (10 oz) can FLAKY biscuits (must be flaky)
1 (8 oz) pkg cream cheese, softened
1 pkg real bacon pieces
2 TBSP milk
2 to 3 TBSP very finely chopped onion
1/2 cup parmesan cheese
2 TBSP parsley (optional)

Separate bscuits into 2 or 3 layers. Spray muffin cups of mini muffin pan. Press biscuit layers into cups. Mix all ingredients. Fill muffin tins. Bake 15 minutes at 375.

Sunny Asparagus Tapenade

3/4 pound fresh asparagus, chopped
3/4 cup packed fresh parsley sprigs

1/3 cup unsalted sunflower kernels
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons maple syrup
1 small garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon pepper
Additional sunflower kernels, optional
Assorted fresh vegetables, crackers and/or toasted French bread baguette

In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and cook for 3 to 5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place in a food processor; add next 10 ingredients (through pepper). Cover and process until desired consistency.

Transfer to a small bowl; sprinkle with additional sunflower kernels, if desired. Serve at room temperature or chilled with dippers of your choice.

Recipe from Taste of Home.

Notes:  I used about 1/2 teaspoon dry parsley. I cut the pepper back to 1/2 teaspoon. And I made the mistake of buying whole sunflower seeds and having to shell them. I don't recommend doing that!

 

Verdict:  It's a keeper mostly because it's in the Monday Meals cookbook.  However, it's not a bad recipe.  It's an interesting mix of flavors.  Mine turned out a little wetter than I was anticipating.  But I have had 5 different people try it (including my husband) and everyone seems to really like it, though it's definitely unique.  It's not my favorite, but I'm glad everyone else likes it!  Plus, it's a way to eat my veggies :)!

 

 

French's Slow Cooker Chicken

1/2 cup French's mustard
1/2 cup honey
2 pounds boneless chicken

Mix mustard and honey.  Pour over chicken in the crock pot.  Cover and cook on low 6 to 7 hours.

Personal Notes:  So this is super super easy.  And only 3 ingredients!  And not weirdo ingredients either.  Of course, I forgot to do the mixing step.  And the sauce was kind of thin, so I added about a tablespoon of cornstarch while letting it cool for a bit and whisked it in so it would mostly dissolve. 

Verdict: Discard.  We didn't really enjoy the flavor.  It's strong.  I give it an A for ease.  But definitely not something I'll make again.  I appreciated that it was so easy and that I had all the ingredients, and that I could do something fast and easy on a hot day in the crock pot :).  But it just wasn't delicious to us. 

I forgot to take a picture before storing the leftovers, so I'm sure the picture make it seem even less appetizing ;).