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Quinoa Salad

2 Aug

This recipe is absolutely FABULOUS!  It is kind of like a “beefed up” (with quinoa) salsa/guacamole dip, but you could eat it just as a salad or with tortilla chips.  It’s really yummy and I’m actually making it again for dinner we loved it so much!

Ingredients:

1 cup dry quinoa

1 can black beans

cherry tomatoes, quartered (as many as you want)

1/2 red bell pepper thinly sliced (I cut mine into small squares)

1 avocado cubed

1/3 cup cilantro

the juice of 1 lemon

olive oil

salt and pepper to taste

chicken/vegetable stock

Directions:

Cook the quinoa as directed in the chicken stock (2 cups for 1 cup quinoa).  Put the beans, tomatoes, pepper, avocado, cilantro and lemon juice in a bowl.  Add the quinoa.  Mix and add olive oil and salt and pepper until desired taste.  Enjoy warm or cold.  Yum, yum, yum!  This is SO simple and so yummy 🙂  You really do have to make it–now!

Original Recipe Found Here: http://delightfuldelicacies.blogspot.com/2009/05/to-market-to-market.html

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Stove-top mac and cheese

26 May

I found this recipe when I was looking for something to use up some evaporated milk with.  It is really a fabulous (maybe not all that good for you) and nice and creamy–just the way the box stuff is SUPPOSED to be by the looks of it.  It’s my adaption of a recipe from Alton Brown on the food network.  Enjoy!

Ingredients:

12 ounces elbow macaroni, cooked

4 T butter

1 large egg

6 oz evaporated milk

1 tsp. salt

1/2 tsp. freshly ground black pepper

3/4 tsp. dry mustard

10 ounces sharp cheddar cheese

Directions:

Cook your macaroni until it is al dente, according to package directions. Drain well and return to the pot.  Add the butter and toss to coat.  IN a small bowl whisk together the eggs, evaporated milk, salt, pepper and mustard.  Stir this mixture into the hot pasta and then add the cheese.  Reduce heat to low and continue to stir and cook until cheese is melted and mixture is creamy.  Serve.  It is SO YUMMY and creamy.  If you’re in the mood for mac and cheese, this takes just as long as the box mix and tastes better!  Yum!

Veggie and Noodle Stir Fry

26 May

I love clipping the recipes out of “Parents” magazine.  Most of them have been really good!  This one is no exception.  I really loved this yummy way to “beef” up the veggies in our dinner!

Ingredients:

2 Zucchini

4 tsp sesame oil

1 onion

1 tsp grated ginger

1 clove garlic

1 cup green beans

1 T soy sauce (or Yoshidas–yum)

3 cups cooked Chinese eegg noodles or linguini

Directions:

Saute onion in sesame oil.  Chop zucchini into long, think sticks.  Add ginger, garlic, zucchini and green beans to sauteed onion.  Cook 3-4 minutes.  Mix in 1 T soy sauce (or Yoshidas–which is my favorite and I usually put a bit more than a T) and toss in the linguini.  This is such a simple meal, but it is so yummy and it made me realize that I actually like zucchini!

Turkey and Cheese Rolls

7 Sep

Okay, so I got this recipe from here but I don’t really like ham and I didn’t have the kind of mustard it called for, so here’s the recipe I came up with:

1 batch of Cinnamon Roll Dough
1/2 cup brown mustard (or dijon or spicy brown)
2-3 T honey
Turkey meat sliced thinly
Cheese (lots of your favorite kind)

Make the cinnamon roll dough and then roll it out like you would for cinnamon rolls. Mix together the mustard and honey and lather it all over the dough. Then add the sliced turkey and cheese (sprinkled all over the dough–so you need enough so it covers the dough completely). Roll it up jelly-roll style and then cut it like you would a cinnamon roll. I baked mine in muffin tins, but you could put them in a dish to bake as well. Let them rise for 20-30 minutes and then bake at 350 degrees for 30 minutes.

They are really scrumptious and oh so yummy warm 🙂

Happy baking!

Caprese Sandwich

17 May

This has got to be one of my all-time favorite sandwiches. Yum, yum yum 🙂 The first thing you have to know is that Jeremy and I love Caprese Salads, that look like this:

One time I was in the Denver airport and I saw the sandwich version of this (sitting in one of those refrigerated tanks) and I decided to try it. Let me just say, that version could have been improved upon and I think I found it…so here it is, the improved version of the Caprese sandwich from the Denver airport, or really, just an amazing, yummy sandwich that makes you want to have it for breakfast, lunch and dinner (well, it makes me want to do that anyway).

Ingredients:

Focaccia Bread (freshly baked is the best)
1 ripe tomato (I like to use the big tomatoes–roma ones aren’t as good)
2 slices of mozzarella cheese (the good stuff you would put in the Caprese salad pictured above)
A few leaves of Basil (I sometimes just use my basil seasoning if I don’t have fresh basil, but fresh is best
Olive Oil
Vinegar
salt and pepper to taste

Directions:
Cut your bread in half and then cut the size you want for your sandwich. Focaccia often comes in a big loaf, so you need to cut about how much you want. Put the bread on a baking sheet and drizzle some olive oil over the sides (not too much) and bake it on 425 until it’s nice and crispy (but not too brown). That should take about 5-10 minutes. While that is in the oven, cut up your tomatoes and mozzarella. Then pour some olive oil and vinegar into a cup and shake it together (this might work better in a blender, but who really wants to dirty another dish?…not I, so use a cup and a spoon). This mixture will tend to separate, so I sometimes have to do it again before I drizzle it over my sandwich. Take the bread out of the oven. Layer your tomato, mozzarella and basil on top and then drizzle your oil/vinegar mixture over it. Add some salt and pepper to taste and voila! You have yourself an AMAZING Caprese sandwich. Wow…what I would give for that right now.

So…if you’re in the mood for a warm, easy and incredibly delicious sandwich, give this one a try. It’s sure to hit the spot.