Monday is salad night. So tonight we went tropical. Reminded me a bit of our week in Jamaica, actually. Or perhaps our time in Mexico/Honduras (2 days… 1 in each place. Cruise.) I found this recipe on Pinterest. Big surprise, right? It’s from a website called The Fit Cook. And because I am me, I added kale. Here’s my altered recipe (click on the recipe title to go to the original page). This serves 4-ish.
Tropical Quinoa Salad
- 1 cup dried quinoa
- 2 tablespoons olive oil, divided
- 1 red bell pepper, diced
- about a cup of kale, sliced finely (or in larger pieces if you prefer)
- 1 red onion, diced (I didn’t have an onion, so I skipped it. Still good, but the onion would have been better)
- 1 can corn
- 1 – 15oz can black beans, rinsed and drained (I used dry beans and soaked them)
- 1 lime (I just used a very generous amount of juice from a container.)
- 1 teaspoon agave nectar
- 1 mango (I think I would use 2 mangoes next time)
- ¼ cup fresh cilantro, chopped
- To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed
- Heat one tablespoon of olive oil in a pot or a skillet over medium-high heat. Add the bell pepper, kale, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
- Add the lime (or lemon, if you don’t have lime) juice, the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
- Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
The end! It’s sweet, healthy, and tropical. Perfect one dish dinner.
I made two of these as an appetizer for my family and friends, we had 6 people present, and these were devoured!
Greener Strudel (x2)
From the “Asheville Cooks” cook book
From The Greenery Restaurant, in Asheville NC
(please note, this is how I made it, which is slightly different from the recipe in the book)
- 2 (10″ by 15″) sheet of puff pastry
- 6-8 slices of Swiss cheese
- 1 large tomato, in half inch or so slices
- fresh basil to taste
- 2 tsp or so of garlic
- 4-6 slices of red onion
- 1 can chopped olives (I ate a few out of the can ^_^)
- 2 Tbs Extra Virgin Olive Oil
- Egg wash (1 egg, and a splash of water)
First off, preheat your oven to 425*
Lay the puff pastry on a lightly flowered cutting board. Lay the slices of cheese down the center of the pastry, leaving 2″ top and bottom margins, and 3″ side margins. Repeat with the tomato slices, basil, garlic, onion, and the optional black olives. Drizzle the olive oil over the layers, and season with garlic and herb powder. Did I not mention that you need that? Fold the top and bottom of the pastry over the filling.
Cut the 3″ margin of the puff pastry on the sides at 45 degree angles (both pointing inward) in 1/2″ wide strips. Alternating sides, pull the pastry strips over the filling. Overlap the strips to make a lattice-work atop the filling.
Brush the top of the strudel with the egg wash. Bake the strudel for 10 to 15 minutes, or until the pastry is done (the pastry should be a deep, dark brown, but not burnt)
A friend of mine sent me this recipe. Her sister in law (I think) made this and it was a huge hit. So Jenny sent it to me since I enjoy cooking. I made this last night and Wow! It was fantastic!
Katie’s Pineapple Salsa
1 C finely chopped pineapple
1/2 C each diced red & green bell peppers
1 C corn kernels
1 15 oz can black beans, drained and rinsed
1/4 C chopped onion
2 jalapenos, chopped
1/4 C orange juice
1 tomato, chopped
juice of half a lime
salt and pepper to taste
Mix together and enjoy! ^_^
We love garlic in this house, so this recipe was just perfect!
Garlic Mashed Red Potatoes
- 3 pounds red potatoes
- 4 cloves garlic
- 3 tablespoons butter, room temperature
- 1/2 to 1 cup heavy cream, room temperature
- Salt and freshly ground black pepper
In a large pot, cover potatoes and garlic with water by 1-inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain potatoes and garlic well. Put back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter. Add heavy cream in stages until desired consistency reached. Season with salt and pepper, to taste.
The only thing I changed was this. After I drained the water, I tasted the potatoes, and they just weren’t garlicy enough for me. So I sliced up 3 more cloves of garlic and stirred them in. Very good.
This is an absolutely wonderful recipe I first made for Rosh Hoshanah this year, and everyone who has tried it has fallen in love with these baked, honey glazed potatoes and candied onions.
Honey Roasted Red Potatoes
Makes 4 Servings
- 1 pound red potatoes, quartered
- 2 tablespoons diced onion
- 2 tablespoons butter, melted
- 1 tablespoon honey
- 1 teaspoon dry mustard
- 1 pinch salt
- 1 pinch ground black pepper
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
- Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
- Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.