Our Fabulous Bites

Ingredients 1/2 cup quinoa 1 cup water 1/3 cup craisins 8 ounces washed kale, chopped into bite-size pieces 2 -3 ribs of celery chopped 1/2 cup sliced almond 1/3 cup crumbled goat cheese or parmesan cheese Dressing (use the following, or I like it with a French vinaigrette also) 1/4 cup olive oil 2 T lemon juice 2 tsp dijon mustard 2 teaspoon honey or agave syrup 1 minced garlic clove 1/2 tsp fine salt (like sea salt) ground black pepper to taste Directions 1. Bring water and quinoa to a boil, then reduce the heat as necessary to maintain a gentle simmer.  Simmer, uncovered, until all of the water is absorbed, about 12 minutes.  Remove the pot from the heat and add the craisins and cover the pot.  Let it stand for 10 minutes and then fluff with fork and set aside. 2. Meanwhile, make the dressing by whisking all the ingredients together. 3.  Assemble the salad:  Place the kale in a large bowl.  Sprinkle it with salt and massage t...

I am pretty sure I'm the only one looking at this blog anymore, and that is okay.  I still like using it to record recipes I find and want to repeat. Jeff chose this for dinner one night, and I was a bit afraid of the dressing, but I wanted to set a good example for my kids so I tried it.  Turns out, I liked it.  Everyone liked it, though my son wished we had left out the chickpeas.  So I gave him my chicken, and he gave me his legumes, and we were both happy.  Jeff and I thought the cheese was a waste.  We didn't really taste it, so why include it?  The dressing is similar to Thousand Island Dressing, but we thought this tasted better than what we have had from the store.  ( I don't normally care for thousand island dressing on salad, but I liked this salad) Serves 4-6 servings, takes about 45 minutes to prepare. New York Chopped Salad Salad Ingredients 1 pound bone-in skin-on chicken breast 1 tablespoon olive oil kosher salt ground...

photo cred: greenvalleykitchen.com   Made this last week. I enjoyed it, and Josh ate the rest of the bowl full, so the girls never got to try it...so it's safe to say he liked it as well. It's a quick, yummy and fresh salad. Tomato, Cucumber, Avocado Salad 1 1/2 c cherry tomatoes, cut in half 1 cucumber, peeled and seeded then cubed 1 avocado, cubed 4 oz feta cheese 2 tbsp minced red onion 2 tbsp minced parsley 2 tbsp olive oil 1 tbsp red wine vinegar s&p to taste Throw together the tomatoes, cucumber, avocado, red onion, and parsley in a bowl and mix.  Whisk together olive oil, red wine vinegar and black pepper. Pour over salad and toss gently. Bon Appetite!

I was really curious how the girls would like this, but at first bite they both said it was "yummy". So a win! We really enjoyed it. It's very simple and quick to make. Shrimp Salad with Grapefruit and Avocado 1 c shrimp 2 tbsp chili paste 1 tbsp oil S&P 1 avocado, cubed 1 c cooked rice Balsamic reduction to drizzle on top salad greens (I used arugula) In a pan on medium, heat oil, then place in shrimp and chili paste. Cook until opaque and starting to brown. Add s&p to taste. Place down greens, and then at this part I used a cylinder cookie press, but you can obviously to place everything on there like a normal salad. First add rice and press firmly, followed by the avocado and grapefruit. Place shrimp on top and drizzle with balsamic reduction. Viola! Bon Appetite!

Josh and I loved this salad. Don't be fooled, it might look simple, but it can pack a punch with flavor. Josh described it well, as having a bit of a ceviche flavor, minus the raw fish. After eating it we wanted to head to our Peruvian joint and eat ceviche. The girls verdict, I'm not sure. Abigail said she didn't really like it, but then she kept eating it...the girl loves cucumbers. She said she prefers the balsamic ones best. Either way, we'll be eating more cucumber salad. Tangy Cucumber Salad 2 cucumbers, sliced thin Kosher salt 2-3 tsp sugar, depending on how sweet you'd like it (I only added 1 tsp, at most, because I didn't want sweet.) 1/4 cup white or cider vinegar 2 tsp dijon mustard Red onion, sliced thin (I have no measurement here, I just threw it in) First toss your cucumbers with salt and let them stand for a while. Then rinse and drain, squeezing the water out of them. But don't stress about getting all the water o...

I really like this cool cabbage slaw.  I like to pour the dressing over the cabbage about an hour before serving. Cabbage Slaw 1/4 cup red wine vinegar 2 tablespoons mayonnaise 1 1/2 Tablespoons white sugar salt and pepper to taste 1/2 cup olive oil 3-4 cups chopped or shredded green cabbage 1/4 cup chopped scallions 1/3 small red onion, thinly sliced Directions 1. combine cabbage, red onions and scallions in a bowl. 2. Mix together mayo, sugar, vinegar, olive oil and salt and pepper.  Beat it until thouroughly mixed. 3. Pour into bowl of vegetables and mix until well combined. Serve cold.

I found this recipe while searching out french meals.   I had a spinach salad with lemon dijon vinaigrette nearly every day while living there, so when I saw the title I was excited to make it.  This is a popular salad for children in France, and my girls both really loved it as well. I too thought it was yummy, and plan on adding it to our menu, regularly. It's quick and easy. French Grated Carrot Salad with Lemon Dijon Vinaigrette 1 pound carrots, shredded 2 tsp Dijon mustard 1 tbsp lemon juice 1 1/2 tbsp vegetable oil (I happen to use Safflower) 1 1/2 tbsp extra virgin olive oil (I would use just olive oil next time, as evoo is a bit strong for me) 1 - 2 tsp honey, to taste (I don't like it too sweet, so I only used one) Heaping 1/4 tsp salt and black pepper, to taste 2 tbsp chopped parsley (I used dill, because I did not have parsley, and I'll continue to use dill) 2 finely sliced scallions Shred your carrots and set to the side. A...

This is a subtle but pleasant salad.  I think it is great for a ladies luncheon.  As is often the case with pasta salad, this will get better as the salad sits for a bit. * Ingredients : 2 1/4 cups dried penne 1 lb. plum tomatoes, chopped 10 oz mozzarella, drained and cubed 1 lemon, grated rind & the juice 4 Tbsp olive oil 1 tbsp balsamic vinegar 15 shredded basil leaves salt & pepper, to taste *sometimes I double the dressing ingredients if I feel the flavors aren't popping enough. Directions : Cook pasta according to directions on box and drain. Mix oil, vinegar, lemon juice & zest, basil, salt & pepper in large bowl. Add chopped tomatoes & cubed mozzarella to bowl.  Then add cooked pasta. Taste and salt or pepper according to taste.

I like this cool pasta salad, very good on a hot summer night. Makes about 8 cups, or 4 main-dish servings. Ingredients 8 ounces penne or bow-tie pasta 1 pound fresh green beans, trimmed and each cut in half 1 1/2 teaspoon salt 1 tablespoon water 1 cup loosely packed fresh basil leaves 1/4 cup extra virgin olive oil 1/2 teaspoon black pepper 1-2 medium tomato, chopped Directions 1. In large sauce pot, cook penne as label directs 2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat.  Add green beans and 1/2 teaspoon salt; heat to boiling.  Cook beans until tender-crisp, 8 minutes or so.  Drain beans and rinse under cold running water and drain again. 3. In blender at high speed, combine basil, oil and water and puree until almost smooth, stopping occasionally and scraping down sides with rubber spatula.  Transfer bail puree to large bowl; stir in remaining 1 teaspoon salt and pepper. 4. Drain pasta; rinse under cold runnin...

My friend, who is a good cook, gave me this recipe and I really like it.  Rees however is not a fan so it isn't for everyone I guess, but chances are, you are going to like it.  I'll admit when I saw the ingredients I thought teriyaki with Italian cheese sounded odd but be brave and I think you'll be happy you tried this. Note, this recipe makes A LOT!!!  My friend makes it for baby showers so she usually wants plenty, but for many of you, halving the recipe is more practical. Spinach Pasta Salad 16 oz. package of bowtie pasta 1 cup canola oil 2/3 cup teriyaki sauce 2/3 cup white vinegar 6 Tbsp sugar ½ tsp salt ½ tsp pepper 1 to 2 bags fresh spinach 1 (6 oz) bag craisins 3 (three) cans mandarin oranges ½ cup fresh parsley, chopped 1 bunch chopped green onions ¼ cup toasted sesame seeds 6 oz. honey roasted peanuts 1 cup fresh 4 cheese Italian blend Blend vegetable oil, teriyaki sauce, vinegar, sugar, salt, and pepper in a blender. Pour   o...

This is a pleasant side salad made with sweet tomatoes and I loved the bright colors.   Some of us like to eat this on top of a bed of spinach, so I set out a small bowl of spinach along with the tomato salad.      Ingredients 3-4 cups red and yellow cherry tomatoes*, washed and halved if too large Kosher salt and ground black pepper 1/3 cup milk 1 tsp lemon juice 2-3 Tablespoons sour cream 2 Tablespoons sliced fresh basil leaves 1 shallot, minced (use 1 - 2 T of red onion if you can't find the shallot) Spinach (optional) Directions Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss. In another small bowl, whisk the milk, lemon juice, sour cream, basil, and shallot. Season with pepper. Let sit for 5 minutes.  Give dressing another quick stir and pour over tomatoes and toss all together.  Salt and pepper to taste. Serve as is or over a bed of spinach. *you can use grape tomatoes also

You can eat this as a salad or eat it with chips.  I find it nice for hot weather meals and quick to make. Ingredients: 1 can, 14 ounces, black beans, rinsed and drained 2 cups frozen corn kernels (you can use canned but the frozen are better for this salad) 1 small red bell pepper, seeded and chopped 1/2 small onion, chopped 1 1/2 teaspoons ground cumin 1 lime, juiced 2 tablespoons oil of choice Salt and Pepper Avocado, chopped (optional) Directions: Combine all ingredients in a bowl.  Let stand 15 minutes for corn to fully defrost and flavors to combine.  Toss and serve.  The frozen corn will chill your salad just enough which I think is partly why I like it for hot weather.

This is a favorite recipe of mine, but since I'm the only one in the house who likes it and it makes a HUMONGOUS amount, I rarely get a chance to make it. So, I was excited when Mom asked me to bring a salad to the family dinner last week, knowing just what I would make!! Spring Salad by Sheri Blacker For sugared almonds: melt butter in skillet, add sugar, then almonds. Stir until sugar is dissolved and almonds are coated and toasted. For whatever reason, I have yet to have these turn out like Sheri's. Mine are always like almond brittle, so I just break it up into little pieces after it has cooled. Mom suggested I try making it with no butter, but heat the almonds and sugar over low heat until carmelized, adding a tad bit of water if needed, so I will try that next time. ¼ cup sliced almonds 3 Tbls butter 1/3 cup sugar For salad combine: 1 head red or green leaf lettuce, torn 3-4 cups spring mix 4 cups baby spinach 1 bunch red or purple grapes, cut in half...

I just learned a wonderful trick. Perhaps you were all in the loop, but after testing out this last week, I was excited and had to share... If your lettuce has started to wilt, don't despair! It is not lost. All you have to do is put it in an ice water bath and it will crisp back up!! It's wonderful!

We just had this potato salad and liked it quite a bit. Ingredients 12 potatoes Lawry's seasoned salt 16 Green onions, sliced 2 Cups small curd cottage cheese 2 cups mayonnaise Optional add-ins: cucumber, celery, water chestnuts, pickles, olives... (we just had cucumbers in the one we tried) Boil, drain, cool and dice potatoes. Divide in three (salad is arranged in 3 layers). 1st layer: Mix together salt, pepper & Lawrey's seasoned salt (all to personal taste), green onion & 1/3 potatoes. 2nd layer: Mix 1/3 potatoes, 2 cups cottage cheese and add on top of 1st layer. 3rd layer: Mix remaining 1/3 of potatoes with mayo and add as last layer. Let set 6-8 hours or longer in a fridge. Then mix all together. You can add the add-ins either now or in the first stages, up to you.

I just ate Quinoa for the first time yesterday.  I liked it.  It is like a grain, but technically it isn't a grain.  Some call it a 'super food' because it has a lot of nutritional value. If the food is healthy and tasty, that is a good combo for me.  Anyhow, Jeff made me this salad and I really liked it and wanted to share.  It really was yummy.  (Mom, it is a bit spicy, so you may have to adjust the recipe) Quinoa Salad: 1/4 cup quinoa 1 tablespoon olive oil 1 medium sweet potato, peeled and cut into 1/2-inch cubes 1 scallion, chopped 1 jalapeno finely chopped (seeded if you want to decrease heat) 1 cup water 1/2 teaspoon salt 3/4 cup canned black beans, rinsed 1 lime or lemon, juiced 2 tablespoons chopped fresh cilantro Rinse quinoa until there isn't any soapy water left.  Heat oil over medium-high heat in a medium skillet with a tight fitting lid.  Add sweet potato, scallion and jalapeno and saute until fragrant, about 2 minutes. Add quinoa; t...

Okay, outrageously long title, but that's what it is called, and so I will call it. We love love love this salad and could probably eat it every week. I don't have specific measurements since it's a salad, and you can really throw the stuff in as you like. Mixed Greens w/ Strawberries, Toasted Almonds, & Poppyseed Dressing Mixed Greens Strawberries cut into slices Sliced Almonds (throw them in a dry frying pan for a minute, stir them around) Parmesan Cheese S&P Poppyseed Dressing (We have also put grilled chicken on top if we're feeling extra hungry.) Bon Appetite!

1 Tbs. plus 1/2 tsp. red wine vinegar 1 Tbs. grape seed oil 2 tsp. pomegranate syrup or juice 1 tsp. dijon mustard 1/2 head red cabbage, cut in half, sliced very thin (4 cups) 1 barlett pear, sliced 1/2 cup toasted walnut pieces 1/3 cup red onion sliced VERY thin 1. cup stuff up, make dressing, and serve PER 1 cup: 125 calories serves 6

This is my new favorite salad for right now. It's easy and a good mixture of sweet and sour. I found it at T.G.I.F. when we went out for a late night family excursion. *Salad 1 head red leaf lettuce 1 head romaine lettuce 6 oz balsamic vinaigrette dressing 2 oz shredded parmesan cheese cracked pepper to taste *Glazed Pecans 1 cup chopped pecans 1/4 cup dark brown sugar 1 TBLS water *Strawberry Glaze 12 strawberries (at least) 1/4 cup balsamic vinaigrette 2 TBLS water Mix chopped pecans with brown sugar, water and heat. set aside Slice strawberries how ever you want them Mix balsamic vinaigrette, sugar, water, and coat strawberries; set aside Chop lettuce into pieces. toss lettuce, parmesan cheese, and glazed pecans Strain strawberries from glaze and place on top of salad,use left over vinaigrette for dressing as desired, top with cracked pepper to taste. Yield: 2 salads

I got this from Ina Garten on the Food Network. I really liked it, as did Jeff, though he wishes there were some hard boiled eggs included and I think that would work fine as well. I like this recipe because there is no mayo, which is healthier than what I normally do, and safer for a picnic or Jeff can take it to school for lunch. Ingredients 1 pound small white boiling potatoes 1 pound small red boiling potatoes 4 tablespoons chicken stock 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 2 teaspoons kosher salt (i just used regular) 3/4 teaspoon freshly ground black pepper 5-8 tablespoons good olive oil 1/4 cup minced scallions (white and green parts) 2 tablespoons minced fresh dill (didn't have fresh and it was still good) 2 tablespoons minced flat-leaf parsley 2 tablespoons julienned fresh basil leaves (didn't use, just wasn't in mood, but still good) Directions Drop the white and red potatoes into a large pot of boiling ...