I have a vision for this blog, and it's far from execution, but I'm on hiatus until this pregnancy is over and a love for food returns.

Greek sausage salad

 

Toss together:
mixed greens
grape tomatoes
kalamata olives
red pepper (diced or sliced)
cucumbers
penne rigatoni pasta (after it's been cooked and cooled)
sundried tomatoes
*chicken sausage

You can add just about any vegetable you like (shredded carrots would be great too!)

 

I drizzle over the salad:

Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Toss all together and enjoy!!

*I buy my chicken sausages at Costco. They have a variety. I like the sundried tomatoe/itallian cheese blend. My preference are the ones that are fatter in circumference. I believe they come 16/pack. I freeze 4-5 at a time in quart size freezer bags to have on hand when I need something quick. To cook the sausage I put them frozen in a sauce pan with a lid. Add a little water, cover the pan and bring to med-high heat. Keep adding water as needed until the sausages are completely thawed. At this point if there is any excess water, drain. Return to stove, add a little EVOO to brown (saute) the sausages on all sides. Let the sausage cool, slice and add to the salad.

Moroccan Stew

 

 

1/3 c. olive oil (extra virgin)
3 c. coarsely diced onions
2 garlic cloves, minced or press (I use crushed garlic from a jar: 2-4 tsp)
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/4 to 1 tsp cayenne
1/2 tsp paprika

1 c. sliced carrots
4 c. cubed sweet potato or butternut squash
3 c. cubed eggplant
1 red pepper (or green) diced in square chunks
4 c. sliced zucchini or summer squash
*2 large tomatoes, chopped
*1 1/2 c. cooked garbanzo beans, liquid reserved
pinch of saffron
3/4 c. dried currants

chopped fresh parsley for garnish

In a stew pot, heat the olive oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Saute after the addition of each vegetable until its color deepens. Stir in the garbanzo beans, the saffron, and the currants. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 c. tomato juice, liquid from the garbanzo beans, or water.

Cover the stew and simmer on low heat until all the vegetables are tender. Add the chopped parsley just before serving.

MY VERSION:
*Instead of chopped tomatoes I used 2 cans (14.5-15 oz) diced tomatoes including the juice. I used one can (15 oz) of garbanzo beans including the liquid from the beans. The juices from both the canned tomatoes and beans was the perfect amount for this recipe.

I didn't have enough cumin, so I used coriander instead. After I had all my vegetables sauteing. I added more of ALL the spices. As the stew kept simmering I would taste, add more spices, let simmer, taste again, add more spices until it had the flavor I liked. The original amount of spice seasoning that was suggested in the recipe was in my opinion not strong enough. I also seasoned with ground salt along the way (each time I added another vegetable) and added ground pepper towards the end. The longer it all simmers together the better it tastes. I did NOT use saffron--to expensive.

I served this on top of cooked couscous (I always cook my couscous in a light chicken/vegetable broth for more flavor) with parsley for garnish and feta cheese on the side to add on top.

(original recipe from New Recipes from Moosewood Restaurant)

We loved it. Jesse loved this dish. I would definitely make it again. For vegetarians it's a must eat.

Baked Tilapia w/Roasted Asparagus and Israeli couscous

 

Spinach and White Bean Dip

 

 

 

 

"Mapo" Tofu

 

Thai Peanut Sauce w/grilled chicken, vegetable medley, whole wheat noodles

 

Southwestern Corn and Potato Soup

 

Chocolate Chip Oatmeal Cookies

 

Gyoza (Japanese Potsticker) appetizer

 

Oatmeal topped w/Yogurt, Bananas and Berries

 

Pizza in five

 

Basil Tomato Quinoa Salad

 

There are not exact measurements for this dish. I made this recipe up. I will give you ratio's then you just decide how much you want to make.

Ingredients:
Quiona
cherry tomatoes
fresh basil
garlic (my preference crushed garlic from a jar--blends the best in a dressing)
EVOO
Salt and Pepper
Chicken bouillon (Knorr's chicken bouillon cubes is what I always use)

Quinoa is cooked in water 1 part quinoa to 2 parts water.

I usually start with 2 c. quinoa add it to a medium/large size soup/or deep sauce pot with 4 c. water, along with enough bouillon cubes for the amount of water you are using. In this case I add 2 large cubes (each cube is for 2 c. water). Cover and bring to boil. When it reaches boiling stir the quinoa so the bouillon dissolves and turn down to a simmer, cover. It will cook 10-15 minutes. While it's simmers stir occasionally to prevent clumping and even cookin. I like to under cook the quinoa so that it doesn't get mushy so check it before 10 minutes. When it's cooked you will see an opaque ring around the center of the grain. Most of the broth should absorb into the quinoa, but since I under cook it, there is usually leftover broth in which I use the lid to drain excess broth from the pot.

Transfer quinoa into a large boil. Use a spoon to stir and allow the heat to escape. You can stick the boil in the fridge to cool the quinoa--just remember to occasionally stir the quinoa to let the heat escape at the bottom. You want the quiona to be at room temperature before adding the tomatoes and basil so the basil doesn't wilt.

While my quiona is cooling. I quarter the cherry tomatoes, and chop the fresh basil. It doesn't matter the size. Just cut it to however you want it to look in your salad. And as much as you want to put in the salad. I like it plentiful.

Dressing (this is an estimate of what I do, I do not measure):

1/4-1/2 c. EVOO
1-2 tsp. crush garlic from jar
salt and pepper to taste
(you could experiment with a little lemon juice, but I don't put it in)

Whisk all together in a bowl or glass measuring cup.

When the quinoa is cooled. Add the cherry tomatoes and chopped basil. My picture doesn't show it, but add an even amount of both and as much as you like. Pour the dressing over the salad and mix. Mix and add more dressing if dry, salt and pepper to taste.

I serve this salad with grilled chicken, fresh avocado, feta cheese--but try anything you like that would compliment.