Tuesday, March 17, 2009

Quinoa salad

Black Bean-Quinoa Salad with Basil-Lemon Dressing

cooking light magazine


  • 1 1/2 cups uncooked quinoa
  • 3 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (10-ounce) package frozen baby lima beans
  • 4 cups chopped tomato (about 3 medium)
  • 1/2 cup sliced green onions
  • 1/2 cup chopped carrot
  • 1 (15-ounce) can black beans, rinsed and drained


Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

So when I made this, I basically just did the dressing and the quinoa. I added my own ingredients because I was a little burnt out on beans at the time. I think this would also be good as is. Mine included lots of cherry tomatoes, about three scallions with the green parts only, diced red pepper and slivered almonds. It was so so good. I am a huge fan of this salad. I will be making it again for sure.

Wednesday, March 11, 2009

Roasted Potatoes Yummy!

I am always looking through my recipes to try and make some new things. My goal is to get through them but that will never happen because I just keep collecting more. I am just gonna keep on trying. These were really good. The title says chipotle potatoes, but in the recipe they use chili powder. I used chipotle chili powder which is different. I was assuming that is what the chipotle in the recipe was supposed to be. They have it at Super Target if you want to get some. They did at mine at least. I would highly recommend it. It has an amazing smokey ness and the perfect amount of heat. This is a great side. Yum. I would recommend using 2 onions. I just loved them but the ratio was off. Lots of taters and little onions. Yummy.

Vinegar-Coarse Salt Chipotle Roasted Potatoes

Recipe courtesy Ingrid Hoffmann, 2008


  • 1/4 cup red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 small or 4 large russet potatoes
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse black pepper
  • 1 small red onion, cut into medium wedges


Preheat oven to 350 degrees F.

In a large bowl, mix vinegar, cumin and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes with vinegar mixture. Let sit for 5 to 10 minutes.

Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 40 minutes, stirring occasionally.

Remove potatoes from oven, add onions and mix together. Return pan to oven and roast for an additional 20 minutes.

Sunday, March 8, 2009

Ham Burgers and salad.

These are a Rachael Ray burger I made. They were good. I think, not my cup of tea. Interesting and new flavors though. I also made this salad to go with. This was my dream salad. Truly fresh tasting and super healthy. Man, I could eat it every day for the rest of my life. Yum.

Ham Burger
Rachael Ray Magzine
  • 1 pound lean ground pork
  • 3/4 pound deli-sliced honey-baked ham, coarsely chopped
  • 2 tablespoons pure maple syrup
  • 1 tablespoon grill seasoning (a palmful)
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoon dry mustard
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Four 1/2-inch-thick slices fresh pineapple
  • 4 kaiser rolls, split and toasted
  • 1 cup pineapple or mango chutney
  • 8 red leaf lettuce leaves
  • 1 red onion, thinly sliced

In a large bowl, combine the pork, ham, maple syrup, grill seasoning, hot sauce and mustard. Form into four patties.

In a large nonstick skillet, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the pineapple slices and cook, turning once, until golden, about 5 minutes; transfer to a plate. In the same skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the patties and cook, turning once, until cooked through, 8-10 minutes total.

Place one patty on each roll bottom and top with some chutney, lettuce, a pineapple slice, onion and a roll top.Pinto Bean Salsa Salad

Food Network Kitchens


  • 1 small clove garlic
  • 1 1/2 limes, juiced (about 3 tablespoons)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup extra-virgin olive oil
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 1/3 cups fresh corn kernels (from about 2 ears)
  • 1 orange or yellow bell pepper, seeded and diced
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 small Hass avocado, halved, seeded and diced
  • 1/4 cup chopped fresh cilantro, leaves and stems


Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

Mexican Fiesta

I crave no food more than I do Mexican so it was an easy choice of what to make while having some friends over for dinner. This is a taco recipe we had been wanting to try for some time. With it we made some green rice from Bobby Flay, Rick Bayless guacamole, black beans (ekk), and some mango salsa. I can't tell you how amazing it all was, other than the beans. Sad about that. Here they are. Enjoy.

Slow Cooker Pork Tacos
Food Network Magazine
  • 3 whole ancho chiles
  • 3 whole pasilla chiles
  • 4 cloves garlic, unpeeled
  • 2 to 3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Kosher salt
  • 2 teaspoons dried oregano, preferably Mexican
  • 3 3/4 cups low-sodium chicken broth
  • 4 pounds boneless pork shoulder (untrimmed), cut into chunks
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Corn tortillas, warmed, for serving
  • Assorted taco toppings, for garnish


Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Green Rice

Bobby Flay


  • 1 3/4 cups chicken broth or water
  • 2 roasted poblano peppers, stems, seeds and skin removed
  • 1 roasted jalapeno pepper, stem, seeds and skin removed
  • 1/2 cup chopped fresh cilantro leaves, divided
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1 Spanish onion, finely diced
  • 4 garlic cloves, peeled and finely chopped
  • 1 1/4 cups long-grain rice


Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.

Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.Sun-Dried Tomato Guacamole Guacamole Invernal

Makes about 3 cups

Recipe from Season 6 of Mexico - One Plate at a Time


½ medium white onion, chopped into small pieces (about 1/3 cup)

Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded (if you wish) and finely chopped

¼ cup soft sundried tomatoes, chopped into small pieces (patted dry on paper towels if oil-packed)

¼ cup coarsely chopped fresh cilantro, plus a little extra for garnish

3 medium-large (about 1 ¼ pounds) ripe avocados


1 or 2 tablespoons fresh lime juice

A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)


Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to a large bowl, along with the green chiles and tomatoes..

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Scoop out the pit and discard. Scoop the flesh from the skin and add to the bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree, mixing in all the flavorings. Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt, lime juice is a matter of personal preference.

Dulce de leche cookie sandwiches (alfajor)

Simple Delicioso Ingrid Hoffman

2 c all purpose flour

1/4 c confectioners sugar sifted

1 cup unsalted butter cut into small pieces and softened

1 c dulce de leche at room temp (bought at store pre made)(found ours near the coffee)

1/4 t ground cinnamon

1/8 t ground cloves

pinch of grated nutmeg

Preheat oven to 350. Line a baking sheet with parchment or spray with cooking spray.

Place flour, sugar, salt and butter in a bowl. Using your hand mix the butter in or use a pastry blender. If the dough is too sticky add a little more flour. Shape into a disc and refridgerate for 10-20 minutes. Roll the dough out and cut into shapes with a cookie cutter of your choice. They used a circle. I used a flour. Be creative. Bake cookies 15-20 minutes. Warning, if they are thin, they won't take long. The thicker you cut them the longer they take. They recommend 1/8 in thick. Mine varried as did the doneness. I also added the cinnamon to my dough instead of the filling. I liked it a lot like that. When cooled spread a tablespoon or so of the dulce de leche into the middle of the cookie and top with another cookie. Enjoy.

Mango Salsa

Makes 4 cups

1 1/2 c chopped mango

1 c diced fresh pineapple

1 avocado diced

1/2 c diced red onion

1/2 c chopped fresh cilantro

1/4 c fresh squeezed lime

1 jalapeno seeded and diced

2 t minced garlic

1 t salt

1/2 t pepper

1/2 t chili powder

1/4 t ground cumin

Combine all in a bowl. Stir to mix and refrigerate at least an hour to meld the flavors.

Wednesday, March 4, 2009


Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Food Network Ellie Krieger



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
  • 1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
  • 2 teaspoons chopped oregano leaves
  • 1 sprig fresh rosemary
  • Salt
  • 1/4 cup torn fresh basil leaves


  • Cooking spray
  • 1 pound ground turkey meat
  • 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
  • 1/4 cup grated Parmesan, plus more for serving
  • 1/2 cup finely grated carrot
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic, minced
  • 2 tablespoons minced fresh parsley leaves, plus more for garnish
  • 2 teaspoons minced fresh thyme leaves
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 box (16 ounces) whole-wheat spaghetti


Fill a large stockpot with water and bring to a boil for pasta.

Make Sauce:

In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.


Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.

Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs

Tuesday, March 3, 2009

White Bean and Tomato Salad

This was so simple but tasted so so good. It was so fresh and light. I added fresh rosemary and it really took it to another level. Only used about a two inch piece of the sprig and just diced up the leaves very finely. Really really yummy.

White Bean-and-Tomato Salad

Martha Stewart Everyday Food September 2008


Serves 4

  • 1 can (14 ounces) cannellini beans, rinsed and drained
  • 1 pint grape tomatoes, halved
  • 4 scallions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper


  1. In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
  2. To store, refrigerate up to 1 day.

Monday, March 2, 2009

Another Yummy Burger

I love meat. What can I say? I love burgers, sloppy joes, and chili. I am sure going to miss chili once spring comes, but I am really looking forward to grilling up some burgers. Yummy. I love them. This is a really good one I have had forever and never made. I don't know where it's from to be honest with you. All I have is a photo copy from a book at the library, so I apologize for that. This was so so yummy and juicy. I just feel like there is nothing like sitting down to a big juicy burger. It was healthy too. You can pretty much assume anything on here is, unless it's baked that is. So please, try it and enjoy. Oh, I didn't make the relish, although, it would have been amazing with it I am sure.

Turkey Burgers with creamy cucumber relish

1 1/4 lb ground turkey or chicken (I only used 1 lb with the same amount of ingredients)
1/2 c bread crumbs (okay maybe I used a little less of these, just sprinkled some in 1/4)
4 green onions light green and white parts only (okay so I only used two big ones)
2 T finely chopped fresh basil
2 T fresh lime juice
1 T soy sauce
2 cloves garlic minced
1/4 t chili powder
1/4 t kosher salt
1/4 t fresh ground black pepper

Mix all in a bowl and form into four patties. Push down in the middle to allow for even cooking. Cook at least 5 minutes per side on medium heat in a pan on the stove top.

1 1/2 c coarsley grated seedless cucumber
2 T sour cream
1 T finely chopped fresh dill
1 t minced jalapeno chili
1/2 t minced garlic
1/4 t kosher salt
1/8 t fresh ground pepper

Put cucumber in a fine sieve and squeeze out the moisture. Mix together with the remaining ingredients and refridgerate until used. Top your burgers with this.

Sloppy Joes and Potato Salad

Jason decided to make sloppy joes for his sunday meal. This was a recipe I had been wanting to try for some time now. It was from the new Food Network Magazine. Of course I subscribed. How could I not. I am about to tattoo their logo on my body for crying out loud. I am a freak for them. I was really happy with how they came out. You could really taste the wine in them. They were very rich and had a deep flavor. I noticed that they were really heavy and seemed really oily. I didn't think sloppy joes were typically like that so I asked him how much oil was in them. "1/4 cup," he replied. I thought I was going to faint. Oh, my God. Why? This is just an obscene amount of oil and it would have been just fine with the typical 2 tablespoons. I would highly recommend using very little oil in this recipe if you try to make it because it doesn't need it. Unless you don't care about adding an extra 112 grams of fat to the recipe which I about freaked out when I realized. I am making him eat the leftovers. To be honest with you, I really wanted to cry when I noticed this because I really was looking forward to the leftovers. I just can't bring myself to eat something like that again. I am crying right now thinking about it. I will make it again though and make it my way. They healthy way. So here it is. Enjoy. Following the recipe is a potato salad recipe I found and make from Rachael Ray. It was so so good. Since I try to cook healthy I was very happy to find this recipe. Enjoy.

Sloppy Joes with Maui Onion Straws

Recipe courtesy Guy Fieri for Food Network Magazine

For the Sloppy Joes:

  • 1/4 cup canola oil
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded, deveined and diced
  • 1 red onion, diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons minced garlic
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar
  • 1 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard
  • 1 6-ounce can tomato paste
  • 1 1/2 cups tomato sauce
  • 3 tablespoons packed brown sugar
  • 1/4 cup Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 24 slider rolls or sweet Hawaiian rolls

For the Onion Straws:

  • 2 cups canola oil
  • 1 large egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Kosher or sea salt and freshly ground pepper
  • 1 sweet onion (Maui or Vidalia)


Prepare the sloppy joes: In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then stir in the remaining sloppy joe ingredients (except the rolls) and season with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside.

Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350 degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl. Cut the onion in half, then slice into -inch-thick half rings; separate into short straw-like pieces. Add to the milk mixture to soak.

Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; transfer to paper towels to drain.

Serve the sloppy joes on the toasted rolls and top with onion straws.

I only used potatoes in this salad with some diced green onions and some fresh basil. It was amazing. To be honest with you I didn't measure anything either. I wasn't making 2lbs worth of potatoes so I just made a small amount. Drizzled in some olive oil, squeezed in some honey and hot yellow mustard with a sprinkle of salt and pepper and the vinegar. I just tasted it and adjusted it to my liking.

Honey Dijon Potato Salad

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute MealsEpisode: Simmer Down Summer


  • 2 to 2 1/2-pounds small red skin potatoes, quartered
  • Salt and freshly ground black pepper
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons cider or white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 6 radishes, sliced
  • 2 tablespoons capers, drained and chopped
  • 1/2 medium red onion, chopped
  • 3 to 4 ribs celery from the heart of the stalk, chopped
  • 1 cup watercress tops or flat leaf parsley leaves coarsely chopped


Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.

Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.