My Quinoa Salad

Going to a friend's house and supposed to take a salad... ran through many options in my head, but running short on time. Decided to try to make do with items already in my house... here's the "recipe"...  I thought it turned out pretty well. It's mostly veggies, with some quinoa added.

-100 calories of cooked quinoa (about a half cup, I used two small prepackaged, frozen servings I had in freezer.)
-half a can of garbanzo beans (200cal)
-a smallish tomato, seeded and chopped
-1/5 of a red pepper, chopped
-a handful of spinach, ribboned
-artichoke hearts from a jar, packed in water, about 10 quarters, sliced.
-juice from one lemon
-cumin (just shook it, but not too much, barely to taste.)

This made 3 large servings for us - I calculate it to be about 145cal per serving.

I also added about 35 cal of chopped avocado to each plate when I served it. Really good with the flavors of the salad. Add at the end though or it will totally break down as you mix.

Thought later about taking a TBS of humus and thinning it out with the lemon juice to make a thicker dressing. I like straight lemon, but not everyone does... and it doesn't exactly hold the salad together at all.

Turkey Tamale Casserole

I made 8 servings of a Turkey Tamale Casserole adapted from a Cooking Light recipe.  --JT
My adapted recipe...

Turkey Tamale Casserole
Yield: 8 servings
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground chipotle chili pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
1 20-oz pkg of ground turkey breast (98%lean), crumbled and browned

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with cooked turkey; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 10 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces. Top with avocado or FF sour cream. (didn't have any sour cream, so I used avocado.) Calories per serving: 300, 330 with a serving of frozen veggies. Cost per serving (including the veggies) = about $2

I ate one serving and pacakged the rest with a side of green beans or broccoli. I liked the meal a lot. It filled me up and satisfied my craving for Mexican food.  However, the green chili flavor wasn't as strong as I would have liked. Future options:  Add black beans to chicken mixture.  Make without meat, veggies (onion, pepper, mushroom, beans).  Serve with a salad.

could have used less cheese.

packaged for freezing.

Roasted Green Tomato Salsa.

The Veggie Roast
1 tsp Kosher salt
1/2 tsp fennel seed
1/2 tsp cumin
1 tsp Mexican oregano (Regular o. is fine too.)
1/4 tsp Black peppercorns
1 Tbsp olive oil
1 Vidalia (or other sweet) onion Make it a big one.
8 oz assorted mild chiles (like banana and poblano). Roasted (see notes).
4 oz jalapeno chiles Roasted (see notes).
4 lbs green tomatoes Quartered with stem ends removed (renders ~ 3 lbs usable).
The "Dressing"
1 Tbsp extra-virgin olive oil
1 tsp Kosher salt
2 tsp cilantro Dried; use twice as much if fresh.
2 Tbsps tequila
1/4 cup cider vinegar
2 Tbsps demerara (raw) sugar
2 Tbsps key lime juice
2 cloves raw garlic minced
10 cloves roasted garlic That's about 1 bulb's worth.
1 fresh jalapeno chile A big one; minced with seeds removed.
1/4 cup green onion minced

For the veggies, preheat oven to 450F. With a mortar & pestle or spice grinder, grind 1 tsp of salt, black pepper, fennel, cumin, oregano, and black peppercorns. Toss with the onions. Put into a large stainless steel oven-safe pan & drizzle with 1 tbsp of olive oil. Roast onion for 15 minutes. Add tomatoes and roast for another 30 minutes. If you're needing to roast your garlic, wrap it in foil and throw it in the oven now as well. After time has elapsed, remove everything to let cool. This is a good time to roast and prep the chiles.

For the dressing, whisk 1 tbsp olive oil, 1 tsp salt, cilantro, tequila, cider vinegar, demerara sugar, lime juice, minced garlic, roasted garlic, and diced jalapeno.

Dump broiled veg and dressing into a food processor. Buzz long enough to incorporate, leaving some chunks. Stir or pulse-in minced green onion. Chill for 3-5 hours (overnight would be better) and adjust seasoning (if necessary) before serving.

From SOmethingEdible

AMAZING flavor for just about anyhting that needs some zing!  -JT

Lebanese Stuffed Zucchini (Mom!)

Ingredients:
1 kilo medium zucchinis (Or some giant overgrown ones!)
½ pound ground beef
½ cup short grain rice
3 ripe tomatoes
1 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon
2 tbsp tomato paste
4 cups stock
4 garlic cloves crushed
2 tbsp dried mint

Wash the zucchinis, cut off stem and hollow them with an apple corer. Wash them again and drain them. Wash the rice then drain it.
Prepare the stuffing by combining the rice, the ground meat, the diced tomatoes, the salt, pinch of pepper and spices. Stuff the zucchinis with this mixture to within 1/2 inch of the top. This can leave a space for the rice during the cooking. Place the zucchinis in a large pot, add the stock to cover. Bring it to a boil then reduce heat, and simmer covered for around 45 mn to 1 hour. 5 mintues before the end, add 2 tbsp of tomato paste and the crushed garlic combined with the dried mint. Rectify the seasoning and serve hot.

PUMPKIN SPICE CHOCOLATE CHIP CAKE

PUMPKIN SPICE CHOCOLATE CHIP CAKE

1 pkg. yellow cake mix
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1/4 c. water
1 (16 oz.) can pumpkin
1 (16 oz.) pkg. chocolate chips

Blend cake mix with dry ingredients. Mix in eggs, water and pumpkin. Stir in chocolate chips. Pour into greased and floured 10 inch bundt pan. Bake 350 degrees 45 minutes or until cake tests done. Cool on rack 10 minutes. Remove from pan and cool completely. Mix glaze and drizzle over cake.

GLAZE:
1 c. powdered sugar
2 tbsp. milk
1 tsp. cinnamon
Few drops of orange food color

RASPBERRY APPLESAUCE JELLO

3 sm. pkgs. raspberry Jello
3 c. boiling water
2 pkgs. frozen raspberries with juice
2 c. applesauce

Add 3 cups boiling water to Jello. Stir in raspberries and applesauce. Set until firm.

Perfect Lemon Cupcakes

Made May 1, 2010
I thought the cupcakes were very good.  I was afraid they might be too much like a moist pound cake, but they weren't... nice and fluffy.  The frosting was also good, very lemony.  For me, though, it was a bit too sweet for this cake.  I've never been a big fan of buttercream, might try with cream cheese frosting or just whipped cream.  But everyone else seemed to be happy with the combo.  -jt

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil (I only used 1/2cup)
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. For 24 cupcakes, bake at 350 degrees for 20 minutes.  For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake!
The cupcakes will fall slightly as they cool -- it just makes more space for frosting!

Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

from Real Mom Kitchen

Margarita Cake

Note:  I use lemon cake mix and lime juice.

Ingredients:

1 (18.25 ounce) package orange cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

2/3 cup water

1/4 cup lemon juice
1/4 cup tequila

2 tablespoons triple sec liqueur

1 cup confectioners' sugar

1 tablespoon tequila

2 tablespoons triple sec liqueur

2 tablespoons lime juice

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

3. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.

4. To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

Peanut-Butter Ritz Cookies

Tastes like GirlScot TagALogs!
Ingredients:


1 box Ritz crackers
Peanut Butter
1 pkg.Chocolate MeltaWays

Directions:

Spread 1/4 inch peanut butter between 2 Ritz crackers.  Freeze for 30 min.  Melt chocolate.  Cover crackers in chocolate.  Place on wax paper to harden. Decorate with sprinkles, optional.

from Aunt Ginger!

SPANISH RICE

SPANISH RICE
1 cup rice2 cups water
1 tablespoon tomato boullion *
2 tablespoons butter or vegetable oil

Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. Add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just like you would normally, (about 20 minutes).

Sweet-Sour Dressing

Sweet-Sour Dressing

from Vera

1 ½ TBS. fresh lemon juice

¼ C. tarragon vinegar

1 ½ TBS. Grey Poupon Mustard

2 TBS. sugar

½ tsp. salt

½ tsp. freshly ground black pepper

1 ½ tsp. tarragon leaves

1 C. olive oil

Place all ingredients, except oil, in mixer bowl or blender and mix well.  At low speed, slowly add the oil until dressing thickens.  Put in a jar and shake before using.  If dressing is refrigerated, it will thicken.  Let it return to room temp and shake before using.  Excellent on spinach salad!

Cesar Salad Dressing

The best cesar dressing ever. It is more like a vinaigrette, rather than a lumpy creamy mess.

Cesar Salad Dressing
From Alice…

Dressing
5 cloves garlic, minced
1 tsp dry mustard
1 tsp Worcestershire sauce
4 Tbs. wine vinegar
4 Tbs. lemon juice
1 cup olive oil
¼ cup mayo
3 Tbs. grated fresh parmesan cheese

Combine dressing ingredients in a blender and blend until smooth. Refrigerate.

Croutons
1/8 cup garlic, minced
1 cup olive oil
½ cup parmesan cheese
¼ Tbs granulated garlic
1 lb sourdough, cubed

Microwave garlic and olive oil for 2 ½ minutes. Pour over croutons. Add the rest of ingredients. Spray pan heavily and spread croutons in one layer. Bake in oven at 325 for 15-20 minutes.

Berry-Glazed Cheese Torte

Alice’s Blackberry Glazed Cheese Torte
40 appetizer servings

4 cups white cheddar, finely grated
½ cup red onion, chopped
4 Tbs. Mayo
½ Tbs gelatin
6-7 oz. berry preserves



Fold cheese, onion, mayo together. Spread in 6” springform pan sprayed with Pam
Dissolve gelatin into 2Tbs warm water. Add the preserves. Let cool to room temp.
Spread cooled glaze over cheese. Refrigerate overnight.
Garnish with red raspberries and mint leaves. Serve at room temp with slices of baguette.

From Alice!

Spinach Mandarin Salad

Spinach Mandarin Salad

Dressing:  Shake up:

¼ cup salad oil

2 T vinegar
2 T sugar
dash salt
dash pepper

Sugared Almonds:  Cook ¼ cup slivered almonds, and 1½ T sugar over low heat until sugar is melted and nuts are coated.  Cool, break apart, and store at room temp.

Salad:  

1 head lettuce (green leaf or romaine),

1 cup chopped celery,

2 sliced green onions,

1 11oz can mandarin oranges, drained. 

Put greens/celery in bowl; add oranges, dressing, and almonds and toss.

Serves 4-6 people.

Pasta with Roasted Butternut Squash

Pasta with Roasted Butternut Squash

From Cooking Light, Oct 2001... via Lynne.
Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

3 cups cubed peeled butternut squash

1 TBL dark brown sugar

1 ½ TBL olive oil, divided

1 tsp salt

½ tsp black pepper

8 shallots, peeled and halved lengthwise

1 TBL chopped fresh or 1 tsp dried rubbed sage

4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine

¼ cup grated fresh Parmesan cheese

Preheat oven to 475

Combine the squash, sugar, 2 ½ tsp oil, salt, pepper and shallots in a jelly roll pan; toss well.  Bake at 475 for 20 minutes or until tender, stirring occasionally.  Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat.  Drain.  Place cooked pasta in a bowl.  Add 2 tsp oil; toss well.  Serve the squash mixture over pasta.  Sprinkle with cheese. 

Yield:  4 servings.

Braised Whole Fillet of Salmon

Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables
From Lynne...

For 6 to 8 servings

1 each large carrot and onion cut into neat ¼ inch dice
2 or 3 tender celery stalks, neatly diced
2 TBLS unsalted butter
Seasonings: salt, freshly ground pepper, dried tarragon
2 pound skinless fillet of salmon about ½ inch thick
1 ½ cups dry white French vermouth

Cook the diced vegetables slowly in the butter until quite tender but not browned – about 10 minutes. Season lightly with salt, pepper and a big pinch of dried tarragon.

Go over the salmon carefully with your finders to detect any little bones; pull them out with tweezers of pliers. Score the skin side of the fish. Dust with salt and pepper and place best side up in the baking dish.

Spread the cooked diced vegetables over the fish and pour ½ inch of vermouth around it. Cover the fish with the wax paper, buttered side down.

May be assembled an hour or more ahead to this point, cover and refrigerate.

Preheat over to 350 degrees. Cook 15 – 30 minutes until the fish is done. Baste several times.

Raspberry Balsamic Glazed Chicken

Raspberry Balsamic Glazed Chicken

From Cooking Light.

1 teaspoon vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and saute 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

Yield: 4 servings.

Chicken Ole'

Chicken Ole'
From Erin...

12  corn tortillas, torn into pieces
2 lb. cooked chicken, coarsely chopped
10 3/4  oz can cream of chicken soup
10 3/4  oz can cream of mushroom soup
7 oz can green chili salsa
8 oz sour cream
1 Tbs. onion, grated
1 1/2 cup cheddar cheese, grated

Lightly grease sides and bottom of crockpot.  In a separate bowl, mix together the soups, salsa, sour cream and onion.  In the crockpot, arrange  alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.  Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted.

Cashew-Crusted Chicken on Basil-Pineapple Rice

Cashew-Crusted Chicken on Basil-Pineapple Rice

1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
3 cups cooked rice
1/3 cup finely chopped fresh basil
1/2 teaspoon salt

Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.

Yield: 4 servings (1 chicken breast half and ¾ cup rice)

CALORIES 430 (20% from fat); FAT 9.7g (sat 2g,mono 5.1g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 66mg; CALCIUM 42mg; SODIUM 489mg; FIBER 1.9g; IRON 3.8mg; CARBOHYDRATE 50.4g

Cooking Light, NOVEMBER 2001