Jul 192012
 
You’ll be tempted, but resist the urge to add any oil or butter with this recipe if you use all fresh ingredients. Just try it and see what happens.  Let your seasonal veggies shine through and enjoy the real flavors that each adds.  Every layer is perfectly delicious in itself – roasted tomatoes become sweet and tangy, potatoes become buttery, onions caramelize and corn turns even sweeter with roasting.
This is an easy recipe but since there are a fair amount of steps I chronicled it in photos.
Tomatoes and Onions – Ready for Roasting
Potatoes and onions – just in the oven
….and corn lined up for roasting.
Corn – finished roasting and kernels removed

 

Roasted tomato and potato trays
Ready to top with mashed potatoes.
Complete dish before going into the oven for final baking.
**Stop here if you are making ahead! Cool, refrigerate, and bake the next day.
I am not an oil free vegan, but I do see the benefits of cutting back on refined oils because in the process of refining most oils, many of the nutrients, vitamins and minerals are stripped away when it is heated- similarly to how white flour and sugar is refined.  It is definitely important to incorporate fats into your diet for cognitive function and digestive health etc. - but leaning towards healthy, un-processed and plant based fats, such as avocados, seeds and nuts is the best way to go.
The next best thing to plant based fats is organic, cold pressed oils. These are are non-genetically modified and have gone through a very minimal heating process. Some examples are cold pressed extra virgin olive oil, flax seed oil and avocado oil.
Many times reason for refining oils is to increase the smoke point.  This is the point in heating when the oil turns to vapor and the begins to decompose, loose even more nutrients, acquire free radicals and may even gain some cancer causing compounds. It is best to not heat oils above smoke point.
So what oils are best to cook with?  I found so much contradictory information out there that I finally went to Cleveland Clinic’s website and found the following chart:

High smoke pointBest suited for searing, browning and deep frying (although the latter is not a recommended practice where heart health is concerned).

Oil % Mono % Poly % Sat Nutrition Notes
Almond 65 28 7 Distinctive nutty flavor
Avocado 65 18 17 Sweet aroma
Hazelnut 82 11 7 Bold, strong flavor
Palm 38 10 52 High in saturated fat. Not recommended
Sunflower 79 7 14 Seek out high-oleic versions, which are higher in monounsaturated fat
“Light” olive/refined olive 78 8 14 The more refined the olive oil, the better its all-purpose cooking use. “Light” refers to color

Medium-high smoke pointBest suited for baking, oven cooking or stir frying.

Oil % Mono % Poly % Sat Nutrition Notes
Canola 62 31 7 Contains low levels of omega-3
Grapeseed 17 73 10 High in omega-6
Macadamia nut 84 3 13 Bold flavor
Extra virgin olive 78 8 14 Best-pick oil
Peanut 48 34 18 Great for stir frying

Medium smoke point Best suited for light sautéing, sauces and low-heat baking.

Oil % Mono % Poly % Sat Nutrition Notes
Corn 25 62 13 High in omega-6. High-oleic (monounsaturated fat) versions coming soon
Hemp 15 75 10 Good source of omega-3. Keep refrigerated
Pumpkinseed 32 53 15 Contains omega-3
Sesame 41 44 15 Rich, nutty flavor. Keep refrigerated
Soybean 25 60 15 High in omega-6
Walnut 24 67 9 Good source of omega-3
Coconut 6 2 92 High in saturated fat. Not recommended

No-heat oils* Best used for dressings, dips or marinades.

Oil % Mono % Poly % Sat Nutrition Notes
Flaxseed 65 28 7 Excellent source of alpha-linolenic acid,
a form of omega-3
Wheat Germ 65 18 17 Rich in omega-6. Keep refrigerated

*Toasted sesame, extra virgin olive and walnut oils also work well.

Now that your head is spinning with all the information about oils – deciding to forgo fats in a meal or two every now and then is perfectly fine – simply grab a handful of almonds as a snack earlier or, if you like, add some nuts or seeds into the dish!
Tip:  Using an oil mister is going to prevent your foods from sticking and at the same time using a fraction of a teaspoon.
Roasted Summer Veggie Shepherds Pie with Corn, Tomato, Onions and Quinoa
Serves 8

Ingredients

3 ½ pounds mixed potatoes
2 sweet onions, divided
2 pints cherry tomatoes
4 fresh ears corn
Sea salt and fresh ground pepper
2 Tbsp gluten free flour (or any flour)
2 cups vegetable broth, divided
2 Tbsp fresh thyme & chives (or any herbs you like)
1 cup dry quinoa

Directions
1. Preheat oven to 400F.  Chop potatoes and one onion.  Lay out four baking sheets, spray with organic olive oil cooking spray (or your Misto). Top two sheets with potatoes and chopped onion. Quarter and slice second onion.  Place on third tray with tomatoes.  Cut off silk on top of corn only and place on 4th.  Sprinkle salt on tomatoes, onions and potatoes.  Place all trays in oven, bake 45 minutes, remove corn from oven and toss the remaining three trays. Place all but corn back in oven for additional 10 minutes.
2. Rinse quinoa and add to small pot with 1 ½ cups veggie broth. Bring to a boil, reduce heat and cover.  Simmer 15 minutes; remove from heat and let sit an additional 5 minutes
3. Place cooked potatoes and onions from first two trays in a food processor and pulse until it becomes the texture of a rustic mashed potato.  Taste and re-season.
4. Mix the 2 tbsp flour and ½ cup veggie broth in a medium bowl; stir in tomatoes, onions, thyme/chives and cooked quinoa.  Shuck corn and cut kernels off cob; add to bowl and mix all well.  Taste and re-season if necessary.
5. Spray a 2 Qt baking dish with cooking spray.  Spoon tomato mixture into baking dish and top with potato mixture.  Press potatoes evenly.  (**You can cool and refrigerate for one day at this point.  Simply bring back to room temp and cook as directed.)
6. Place baking dish in preheated 400F oven for 20 minutes or until heated well throughout. Turn broiler to high and brown top, about 3 minutes.

Nutrition Facts
8 Servings
Amount Per Serving

Calories 235.8
Total Fat 2.1 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 17.8 mg
Potassium 761.6 mg
Total Carbohydrate 49.2 g
Dietary Fiber 6.2 g
Sugars 3.7 g
Protein 7.4 g

Vitamin A 6.2 %
Vitamin B-12 0.0 %
Vitamin B-6 23.0 %
Vitamin C 55.1 %
Vitamin D 0.0 %
Vitamin E 1.2 %
Calcium 2.3 %
Copper 10.1 %
Folate 12.0 %
Iron 18.1 %
Magnesium 12.5 %
Manganese 16.8 %
Niacin 11.3 %
Pantothenic Acid 7.8 %
Phosphorus 31.9 %
Riboflavin 47.6 %
Selenium 1.4 %
Thiamin 13.9 %
Zinc 4.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

May 022012
 
Welcome back to Wine Down Wednesday where I review a vegan dish paired with two different wines.

To pair wines with a meatless dish we must look at the spices and main flavors of the recipe – In this case, the Vinadloo spices – a mixture of coriander, garlic, cumin, ginger, cinnamon, cardamom, cayenne, mustard, black pepper and cloves.

 

Broadbent Malbec and Tierra De Antes Chardonnay
I chose this dish because pattypan squash and fresh, sweet corn are just coming into season in North Florida.  I was amazed at how the chowder actually tasted like a cream based chowder – and growing up in New England, I know my chowder.  This dish would be great with a wide variety of spices – keep it simple with some salt and pepper, try herbs such as thyme and rosemary, or, if you like Indian flavors, you’ll love this Vindaloo version.

 

Sweet Corn and Pattypan Squash Chowder
The Wines chosen to pair are:
Broadbent Malbec and Tierra De Antes Chardonnay.

Broadbent Malbec, (Mendoza, Argentina)
The Malbec grapes for this wine are grown in the desert-like conditions of Argentina and are irrigated with mountain spring water that flows through a series of canals that date back to the Pre-Columbian Incan Empire. Broadbent’s description is, ” This Malbec is fresh with delicious fruit character, spicy plum notes and a silky and seductive finish.”

Tierra De Antes Chardonnay, 2010 (Mendoza, Argentina)
The Tierra De Antes vineyards are planted in Barrancas, Maipú & Mendoza in Argentina. There is a portion of the Chardonnay that spends 8 months in oak. The emphasis of this wine is the fresh, tropical fruit character that Chardonnay can achieve in a moderate to warm climate as found in and around the Mendoza region in Argentina. An article in the Washington Post lists this wine as an excellent palate cleanser or “party white”
The rating info:
Categories

Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.

Rating Scale

Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** We will use the same terminology for how the dish turned out and how well it paired.

Category #1 – The Dish

Rating of YUM – This soup is super fresh and creamy – though there is no sugar in this dish, the coconut milk and corn give it a mild sweetness and the Vindaloo is a bit spicy from Cayenne.  This is perfect for spring or the start of summer.

Category #2 – The Wines

Broadbent Malbec – Rating of YUM

Juicy! Buttery! Raisin and stone-fruit flavors.  Delicious with the perfect body and sweetness – the down the middle of the road - not too heavy and not too sweet – I would definitely buy this one again.

Tierra De Antes Chardonnay – Rating of Ho Hum

This wine was to mild and light it didn’t appeal to me.  The body was too thin for me and, though I tasted tropical flavors, it didn’t win me over.  In the context of the aforementioned article that listed this wine as a great “palate cleanser” or “party wine” this would work well.

 

Broadbent Malbec and Tierra De Antes Chardonnay

Category #3 – The Pairing

Broadbent Malbec – Rating of Damn That’s Good

Though I’m not as much of a fan of red wines any more, the Malbec definitely won out – the buttery texture was really nice with the creamy soup.  It balanced the dish out beautifully.
Tierra De Antes Chardonnay – Rating of Nice
The wine with the dish was a bit better.  It enriched the sweet corn flavor in the chowder and was nice and cool with the warm spicy soup.
Where to buy
All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing (please call prior to heading over to ensure they are in stock) and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.

 

Sweet Corn and Pattypan Squash Chowder

Sweet Corn and Pattypan Squash Chowder

Serves 6
Vegan, Gluten Free
Printable Recipe
Ingredients

1 Tbsp olive oil
1 large sweet onion, diced
1 Tbsp Vindaloo seasoning (or curry powder)
2 cups yellow squash, I used summer squash and pattypan squash (I used KYV Farm)
1 about 3 to 4 fresh ears, kernels removed, or one 10-oz bag frozen sweet corn
1 14-oz can Fire Roasted Diced Tomatoes
with Green Chiles, drained (I used Muir Glen Organic)
3 cups salt free vegetable broth, ( Iused Vivian’s Vivacious Vegetable Broth)
Sea salt and ground pepper, to taste
½ cup nutritional yeast
1 14-oz can light coconut milk

Optional Toppings
Fresh Cilantro or Culantro

Directions



1. Heat 1 Tbsp olive oil in a stockpot over medium high heat.  Add onion and sautee about 7 minutes or until soft.  Add Vindaloo seasoning, squash and corn; cook until heated through, about 5 minutes.  Add tomatoes, broth, salt and pepper (if needed), bring to a boil, reduce heat and simmer, about 10 to 15 minutes or until squash is soft; stir in nutritional yeast and cook an additional minute. Remove from heat and stir in coconut milk.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 134.9
Total Fat 3.9 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 103.7 mg
Potassium 479.5 mg
Total Carbohydrate 20.7 g
Dietary Fiber 5.0 g
Sugars 3.9 g
Protein 8.1 g

Vitamin A 7.1 %
Vitamin B-12 88.7 %
Vitamin B-6 329.4 %
Vitamin C 30.0 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 2.5 %
Copper 6.7 %
Folate 48.3 %
Iron 7.5 %
Magnesium 9.2 %
Manganese 11.6 %
Niacin 191.7 %
Pantothenic Acid 8.8 %
Phosphorus 17.5 %
Riboflavin 382.5 %
Selenium 22.1 %
Thiamin 431.6 %
Zinc 17.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Sep 272011
 
Before I launch into my adventures in Wine Country…if you are here for the sushi click here.
I have returned from my 10th anniversary trip with the new knowledge that I am not, in fact, a city girl like I thought I was.  I’m much more of a relaxing and drinking wine all day and eating good food kind of girl.  We arrived in San Francisco last Saturday in the afternoon after a layover in Dallas where we began the celebration with Bloody Marys.

 
 
We pulled our bags off the baggage claim and dragged two bags, two sets of golf clubs and four carry-ons to the BART station where we proceeded to enter the world of public transportation.  When we arrived at our stop we then dragged all our bags to the hotels and got settled in.
 
 
The view from our hotel room at the Westin, Union Square.
 
 
Trolleys (Part of the Muni day-pass we bought.)
 
 
  Sunday we walked from Union Square to Chinatown.
We knew this place must be good.  There was a cat running through the restauraunt and a dead lobster floating in the tank.  But it was PACKED with locals.
 
We really got crazy and went with some kind of sesame ball.
 
From there we walked to the Ferry building and then headed to Fisherman’s Wharf.  On the way we got this view of Coit Tower.  We saw it from every angle that day.
 
 
 In the wharf area we hit a bar and proceeded to drink too much during the Jaguars game…
 
…THEN got bikes (this was a bad idea) because we were on our way to bike the Golden Gate…
 
 
…to Sausalito…
 
 
…we then took the ferry back and returned the bikes and started back to Union Square on foot, passing by Lombard…
 
 
…we made it back to the hotel to get ready for dinner…
 
 
…at Betelnut, a Pan Asian restaurant.
…where we had a noodle dish with sea bass that I added lots of hot chilies too and it needed cilantro. 
 
And then had a drink at the Clift hotel which was very cool but each drink was $15.  I had a blackberry margarita that I can say was almost worth it though; fresh berries and all. They have very cool paintings where the eyes move subtly so you aren’t sure if you actually saw the change or not.  I suggest going there even to see the “paintings”.  Wish I got a photo of those!
 
The next day we got up to walk Golden Gate Park… 
 
…walked to the Haight/Ashbury area where we did some shopping.  I got two super cute dresses, a belt and the flowy top I wore wine tasting for around $100…
 
 
Lunch back at the Ferry building at Delica…if you are there you MUST try this restaurant.  Japanese influence with California ingredients.
 
 
…Spicy Burdock Root Salad, Carrot Ginger Soup, Hijiki and Soybean salad.  I also tried the Wasabi Garlic Potato Salad and the Spinach and Sesame Salad at another time and had a lot of trouble deciding which was my favorite.
 
 
…after lunch we made our way back to take the trip to Alcatraz which was awesome.  You can take a audio self guided tour…
 
 
 
 
We walked back to the Ferry Building where I got dinner from the market there; that I proceeded to dump all over the street from the trolley we were riding.  No photo of my broken frosty wine bottle and salad splayed across the street.  After all the walking I was exhasuted; this was not my finest moment if you can imagine.
 
 
Tuesday day in San Fran the boys played golf and my friend Justine and I got a pedicure, ate at Delica again and then Chris and I had dinner at Perbacco.  I had a lovely lemon ricotta ravioli and Chris had sort of a short rib and egg noodle dish.  They were good but I would try elsewhere if I dined again in San Fran.
 
 
After dinner we hit the Starlight Room in the Drake for dancing.  It was SOO much fun.  Awesome music and a few of the city.  I would DEFINITELY go there again.
 
Wednesday the relaxing started when we got our very comfy minivan and drove over to visit the redwoods. Relishing in the fact that we could get in and out as we pleased without waiting and stopping at each block.  I have a renewed appreciation for what you city folk go through.  You expend so much energy getting around it’s a wonder anyone actually needs to work out.
 
As soon as I stepped out in Muir Woods I felt like I was at home (you know me, the camper that I am).
 
 
We walked through the woods, smelled the pine in the cool misty air and walked through the muffled quiet.  We headed back to the car after a short walk and took the winding (and tad bit foggy) ocean drive to wine country.
 
 
    The hotel there in Petaluma was much quieter, there was a lovely pool and we could park right out front and walk in. 
 
We found a fabulous little café called Luma that was so amazing we ate there two nights in a row. 
 
 
The first night I enjoyed a tomato ginger soup with the most wonderful texture; not too smooth, just perfectly rustic, and then a colorful Asian inspired salad that was topped with sesame seeds, a light sesame vinaigrette and blackened shrimp.  The result was shockingly perfect.  SO mad I didn’t get a photo.
 
 The next day we rented a driver to drive us around to the wineries outside Sonoma Valley.  We chose to go to all wineries with wines that we could not buy at home. 
 
We hit Ledson…
 
 
…Chateu St Jean, our favorite was Chateau St Jean where Bob, the sommelier, took us through the most informative wine tasting as well as gave me a priceless tip on taking daytime photos of sim ply forcing the flash.
 
 
And finally Deerfield.  Yes, only three, but it took us five hours and by the end it was probably good we didn’t hit two more because we started taking silly photos of ourselves stopping to smell the flowers.
Ok drunks…on to “the caves” at Deerfield.

 

Stick a fork in us.  We’re done.  Time for dinner!
We closed out the day back at Luma again with apps, pizzas and salad.
The next morning the boys played their second round of golf at Bodega Bay which was GORGEOUS.  Every hole was on the ocean.
  Justine and I wound our way through the hills close by.  We discovered Wild Flour Café with the MOST amazing scones we have ever experienced. 
Pumpkin, pecan, chocolate chip and an asiago, green onion, which we enjoyed in the actual wildflower garden complete with frolicking children. 
 
We made our way over to the town of Occidental where we found a small gift shop and coffee bar.  We both had a chai tea coconut latte and decided it was the best we ever had.  From there, at the suggestion of a long time yogi that was partaking in a most fabulous concoction called “Desire”, we went to my most favorite meal on the trip at….Lowell’s.  All organic, local, vegetarian. 
I got a macro bowl with brown rice, greens, roasted root vegetables, tempeh, lentils and a miso ginger sauce.  My body had been screaming for that exact sort of dish that I had so been missing since I left home. 
It doesn’t look that great here but in the dish’s defense we bought it in Occidental and didn’t eat it till we got to the beach on Bodega Bay to wait for the boys to finish up. 
Roasted root veggies, greens, tempeh, brown rice, lentils and a miso ginger sauce.  I thought I had died and gone to heaven.
 
Now for the “sushi”.
What did I do with all that delicious mango salad from my last long ago post?
 

I made another take on a Forks Over Knives recipe.  Simply cutting the stems off some gorgeous green collard leaves, blanching them in boiling water for about 30 seconds and then wrapping my delicious fillings.  Not only did the leaves hold up well for three days but they were almost easier than the standard wraps to use!

 
Alas, I can not provide nutrition information for this one as I did not measure the amounts I put in, however, it was so wonderful that I simply had to share.  I know there are those that need to follow exact recipes, however, I hope that this one allows you some freedom to experiment and at the same time, enough information to allow you to do so.
 
Collard Sushi with Hummus and Moroccan Mango Chickpea Salad
Vegan and Gluten Free
Inspired from Forks over Knives pp. 172
Ingredients
Collard Greens (1 leaf per serving)
Fillings such as:
Hummus
Moroccan Mango Chickpea Salad, or any mango salsa would work as well
Sprouts
Corn
Directions
1. Prepare a large bowl filled with ice water.  Bring a large, straight sided skillet or Dutch Oven filled with water to boiling; remove stems from collards and blanch for 30 seconds.  
2. Cut the thick woody part of the stem out, spread the hummus, fill with toppings and top with sprouts, just under and around the main rib line.
3. Fold in the sides and roll from the bottom up until closed.  Cut into sections and enjoy!
Aug 092010
 
Good morning all!  We had a wonderful, busy weekend.  Friday night my hubby and I went out to St. Augustine for drinks at A1A Aleworks.  Saturday I took some birthday photos of my daughter as next weekend she will be two! 
 
 
We were out on the dock and a manatee hung around for about 10 minutes and surfaced about five times!
 
 
The rest of the weekend was spent prepping for her birthday cookout next weekend, giving the dogs a bath and doing errands.
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We can’t seem to get enough of grilling fresh corn so we end up with a ton of leftovers.  I cut it off the cob and make salsas, soups and now even eggs!  I loved the texture it brought to the egg whites.  Enjoy!
 
Egg Sandwich with Grilled Fresh Corn
Serves 1
3 WW Pts
 
Ingredients
 
1 light multigrain English muffin
1 slice 2% American cheese
1/3 cup liquid egg whites
1/3 cup grilled, fresh or frozen corn
Garlic powder
Kosher salt, fresh ground pepper
Handful of arugula
1/8 to 1/4 cup canned fire roasted, diced tomatoes
Cooking Spray
 
Directions
 
1. Spray the cut sides of English muffin with cooking spray and toast.
 
2. Spray inside of a ramekin with cooking spray, add the egg whites and corn; season with salt, pepper and garlic.  Microwave for 1 to 1 minute 10 seconds on high.
 
3. Place English muffin on plate, top one side with cheese, egg white mixture, arugula and tomatoes.  Place top of English muffin over the tomatoes and enjoy your sandwich!
 Posted by at 2:06 pm  Tagged with:
Jun 042010
 

It’s Friday!  And….I have a girls night tomorrow night!  I can’t wait. I’ll be trying out a new restaurant at the beach called Salt Life.  Hubby has been out of town on a golf trip since Wednesday so it’s just been us girls at home (my daughter and I).  My mom is coming over tonight for pizza, salad and wine and then tomorrow we’re all heading out to hang out at the beach, mom will take the baby back and I have a night out with my friend Justine! 

Do you have any big plans for the weekend?  Let me know….I love comments!
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Tofu, tofu everywhere….

I came across this version of curry tofu and thought I would try it out on one of my own salads.  It was really crispy.  I’m not sure if the cornstarch is what did it but this tofu had such a nice crust.  

Serves 4


Ingredients

1 block extra firm tofu, drained, pressed (overnight if possible) and cubed into desired size
2 Tbsp corn starch
1 1/2 Tbsp curry powder
1 tsp turmeric
Salt
Organic extra virgin olive oil spray

Salad:
4 Servings

Mixed salad greens
2 carrots, chopped
2 ears grilled corn, kernels removed
1 cup grilled green beans
2 cups grape tomatoes
Handful of fresh cilantro
1/2 cup diced onion
4 Tbsp Annie’s Naturals Organic Goddess Dressing
4 Tbsp Annie’s Naturals Light Gingerly Vinaigrette

Directions

1. Mix the corn starch, curry, turmeric and salt in a baggie large enough to hold all the tofu.  Close it and shake to mix. 

2. Toss the tofu cubes into the bag and shake gently to coat.  Set in refrigerator 20 minutes to overnight if possible.

3. Spray a large skillet with olive oil spray and heat over medium high heat.   Add the tofu cubes in an even layer in the pan.  Once the first side is browned, toss with spatula and spread evenly so the remaining sides crisp up.  
***I sprayed additional olive oil spray several times over the tofu to prevent sticking.

4. Layer the salad greens through diced onion divided evenly over four plates.  Top each serving with 1 Tbsp of each dressing.  Toss to coat. 

5. Top salad with tofu.

May 042010
 
We celebrated Mother’s Day last Sunday as my mom is going on a trip to Sedona, Arizona over the actual date.  We decided to make fish and shrimp tacos and I used the same marinade I had created previously for the fish and shrimp but added a teaspoon of minced garlic (if you need a cood marinade you must try it!) and then also changed up the salsa a bit.  I added a can of black beans and diced some of the grilled onions in addition to left over grilled corn. 
Grilled Corn-Onion Black Bean Salsa
(Use any amount of the below ingredients to your liking.)

Ingredients

Grilled corn
Grilled onions
Cilantro
Campari tomatoes
Black beans
Yellow onion
Jalapeno
Lime juice
Salt and pepper
May 032010
 

The past few weeks I’ve done two pasta recipes for my lunches so this week I decided to change it up and use quinoa instead. 

According to Wikepedia: “Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.”

Hmm…goosefoot.  Pseudocereal.  I have never heard of these things.  We learn something new every day.

I found a Weight Watcher recipe for quinoa salad with corn and peppers dressed in an orange vinaigrette.  I rarely use orange in my dressings so this sounded really refreshing.  I was right!  What a great blend of flavors.  The serving size was a bit confusing though.  The recipe states the yield is six one cup servings.  I didn’t get six cups of salad so I’m thinking the serving size is a bit smaller. 

Summer Quinoa Salad with Orange Vinaigrette
(Altered from Weight Watchers Quinoa Salad with Corn and Peppers)
About 6 servings
3 Weight Watcher pts per serving

Ingredients


Salad:

1 cup uncooked quinoa, cooked to package directions
2 cups grilled corn, cut off cob, cooled 
1 medium sweet red pepper(s), diced
1/4 medium green pepper(s), diced

Dressing:

2 Tbsp apple cider vinegar
1 1/2 Tbsp orange zest
1/3 cup(s) orange juice, freshly squeezed
1 tsp canola oil
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 tsp cayenne pepper
1 packet Truvia or sweetener


Directions


1. Mix salad ingredients in a large bowl.
 
2. Whisk dressing ingredients in a small bowl. 
 
3. Pour over salad ingredients and toss to coat.