Warm and Nutty Cinnamon Quinoa

We are starting a 21 day Daniel Fast tonight at sundown, so I will be posting some recipes that are good for those who are fasting.

Ingredients:

1 cup almond milk or coconut milk
1 cup water
1 cup organic quinoa, (note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*

Directions:

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 

5 cup fruit salad

Just a simple yummy fruit salad to serve at anytime of the year!

Ingredients:
1 cup light sour cream
1 cup mini marshmallows
1 cup crushed pineapple or tidbits (drained)
1 cup shredded coconut
1 cup mandarin oranges (drained)

Directions:
Gently fold all ingredients together and chill for 2 hours. Serve and Enjoy!

Walnut Green Beans

Oh my goodness! I just looked at the blog and realized that I had not posted one new recipe for the entire month of April!! Please forgive me! I will do much better in the month of May. YEESH! Anyhow, this recipe came from the cooking light cookbook and my husband loved it!!! He ate more green beans in one sitting than I've ever seen him eat in his life! The best part was it was really easy to make!

Ingredients:

1 1/4 pound fresh green beans, trimmed

2 t butter

2 T finely crushed walnuts

1/2 t salt

1/4 t freshly ground whole nutmeg or 1/2 t ground nutmeg (from a jar)

Directions:

1. Place beans in a large pot of boiling water, cook 5 minutes. Drain.

2. Heat butter in a large nonstick skillet (or use cooking spray in a regular skillet) over medium-high heat. Add crushed walnuts, sauté 1 minute, stirring constantly. Add beans, salt and nutmeg; cook 1 minute. Yields 6 (2/3 cup) servings.

Guacamole

Last night I had my first attempt at homemade guacamole. It was surprisingly easy and really yummie! In fact, I didn't take a picture before hand so all I have is a photo of an empty pyrex container! Anyhow, I combined several recipes that were either given to me or I found on allrecipes.com and ended up with what I am posting here. I will no doubt be making this again!
*Note: the second time I made it was today for a Super Bowl party...So, I'm re-posting this one with a pic of my guac field!

Ingredients:
2 ripe avocados
1/2 lime, juiced
2 T finely chopped sweet white onion
1 small tomato, chopped (I used a small campari tomato)
1 t extra virgin olive oil
1/4 t fresh ground pepper
1/2 t garlic salt

Directions:
Slice avocado lengthwise. Carefully hit the long edge of a knife blade into the pit, so that the blade sticks. Then, gently rotate knife, while holding the bottom of the avocado firmly to remove pit. Finally, remove the pit from the knife blade and discard.
Next, scoop out avocado "meat" with a spoon into a medium sized bowl.
Roll the uncut lime on the cutting board to get the juices flowing, then cut in half and squeeze the juice from 1/2 of the lime over the avocado.
Mash the avocado and lime juice together thoroughly. The addition of the lime will prevent browning and add a nice zing to the guac!
Add chopped tomato, onion, EVOO, pepper and garlic salt and mix together.
Serve with tortilla chips and ENJOY!

GREEK CHOPPED MEAT STUFFING

This recipe came from my friend Hallsy, whose family used to make this during the holidays. He brought back leftovers one time to my boyfriend's (now husband) house and I got a taste. It was the strangest sounding thing, but actually quite delicious. Now, this is the second year that I have made it!

Ingredients:
2 small onions -- chopped

1 Stalk celery -- chopped
2 Tb Butter
1 lb Ground beef
1/2 c Dry red wine
1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 box crushed zweiback cookies or 5oz ginger snaps --crushed
1 C Water

2 Tb tomato paste

Salt and pepper to taste or Greek seasoning (preferred)

Directions:

Brown onions and celery in butter. Add beef and cook until brown.
Add wine and tomato paste, and simmer until meat is tender.
Add nuts, raisins, and rice. Stir in water and cook,
covered, until the rice is done. Mix in cookies crumbs
and season to taste. Stuff loosely into the turkey. Or leave out and serve in bowl.

If made ahead (not in turkey), you could bake in 325 oven for 20 minutes to reheat before serving. Stuffs a 10-12 pound turkey.

Sweet and Sour Meatballs

Here is a yummie recipe that I make each New Years Eve. I suppose that has become a tradition for our family and occasionally I'll make them for a party. They are time intensive, but really really good! I think this recipe originally came from Southern Living.

Ingredients:
3/4 lb ground beef, lean
3/4 lb ground turkey
1 small onion, minced
1/4 c egg substitute (or 1 whole egg)
1/2 c Italian breadcrumbs

3/4 c ketchup
1/3 c white vinegar
1/4 c Worcestershire
3 T sugar
2 t dry mustard

Directions:
Combine first 5 ingredients, shape into 1 inch balls. Brown meatball in batches on med-high in large non-stick skillet. Remove meatball and wipe skillet clean.
Stir together ketchup and remaining ingredients. Bring to a boil, then add meatballs, reduce heat and simmer 5 minutes or until meat is no longer pink. Yields about 3 1/2 dozen super yummie meatballs. I usually then transfer them to a small crockpot on low to keep them hot while serving.

Beer Cheese Dip

So, with football season here, I thought it only appropriate to add some football party foods. AND I've been a total slacker "cooker" these days, therefore I've also been slack on my more regular postings and frankly I've felt kinda bad about that! The next 3 recipes are definitely favorites! The meatballs and the crackers we share with the whole family, but we save the beer cheese dip just for the adults, even though I think that most of the alcohol cooks off I just feel funny about feeding my children "beer cheese dip". Hope you all enjoy!!!

Ingredients:
1 round pumpernickel loaf
1 8 oz pkg. cream cheese
1 8 oz pkg. velvetta
1/2 can light beer
1 clove garlic, pressed or minced OR use 1t garlic powder

Directions:
Bring beer to a boil on stove-top. Add garlic and mix thoroughly, whisking if necessary (especially when using garlic powder).
Then, add cheeses and melt on LOW until smooth.
Cut out the center of the loaf and cut into pieces
Pour cheese in center immediately before serving, no sooner.
Store remaining cheese mixture in container in refrigerator.

Hot Artichoke Dip

Another recipe submitted from the contest winner, Paige. The ever yummy Hot Artichoke Dip. This is her version...as I've seen many different ones. It is a great party or picnic dip.

Ingredients:
2 (14 oz) cans of artichoke hearts
1 cup Parmesan cheese
1 cup of mayonnaise
1 cup of mozzarella
1 T Garlic Powder
2 T Parsley
Franks Hot Sauce to taste


Directions:
Mix all the ingredients. Bake for 25 - 30 minutes at 350. Serve with tortilla chips or toasted baguette bread slices.

*image from BH&G

Artery Clogging Hashbrown Casserole

***There is a correction on the baking temp below
Oh dear...I can't believe I'm even posting this one as it is just terrible for you. However, it is ridiculously good. It is definitely one that you might want to take to a potluck, so that you can still enjoy it, but you don't eat the whole thing! Actually, you could easily reduce the fat content by using reduced fat sour cream and fat free chicken soup (maybe even a reduced fat cheese, although I'm not a huge fan of reduced fat cheese). I am planning to make it tomorrow (full fat) for my Mom (Dad will be golfing), Hubby and kids, along with monkey bread and eggs! Yes, it is Mother's Day tomorrow and I am a mom and probably shouldn't be up cooking everyone breakfast, but hey...I just like doing it. So, it's my day and I'll do what I want to. :) The Hubby is letting me sleep in though! He's a good guy!!

INGREDIENTS:

• 1 (2 pound) package frozen hash brown potatoes, thawed (it is usually a 1 lb 14 oz bag available in stores)
  
• 1/2 cup butter, softened
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped onion (optional, I leave it out)
  
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese
• 1 16oz container sour cream
  

DIRECTIONS:

Preheat oven to 375 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
In a large bowl, combine the potatoes, butter, pepper, onions (optional), soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 60 minutes or until golden brown.

*some people like to crunch up 2 cups cornflakes, sprinkle them on top and drizzle a little extra butter over flakes to brown them nicely. I leave that part out. For me it is good just the way it is.

Five-Cup Fruit Salad

Another BH&G fruit salad. Not as healthy as the waldorf (see directly below), but mightily delicious! :)

Ingredients:
1 8oz can pineapple chunks, reserve 1 T juice
1 11oz can mandarin orange sections, drained
1 C shredded coconut
1 C tiny marshmallows
1 8oz carton sour cream
2 T chopped pecans (optional)

Directions:
Drain pineapple chunks, reserving 1 T juice. In a medium bowl combine reserved juice, pineapple chunks, mandarin oranges, coconut, marshmallows, and sour cream. Cover and chill for 2 to 24 hours. Before serving, sprinkle with pecans.

Waldorf Salad

This is one of my favorite summertime recipes...straight out of the Better Homes and Gardens cookbook. I like to make it for people who have recently had babies or to take to picnics. And "the critics" (*note their pictures to the right) love it !! It is another recipe that you can adapt to your liking...add more or less nuts, leave out the celery, etc. I like it just as it is written below, but you can find just the right mixture for your family.

Ingredients:
2 C chopped apples or pears (I prefer tart apples)
1 1/2 t lemon juice
1/4 C chopped celery
1/4 C chopped walnuts or pecan, toasted
1/4 C dried raisins, snipped putted whole dates or dried tart cherries
1/4 C seedless green grapes, halved (or red grapes)
1/3 C vanilla, lemon or orange low-fat yogurt (I use vanilla)
2 T mayonnaise

Directions:
In a medium bowl toss apples with lemon juice. Stir in celery, nuts, raisins, and grapes.
For dressing, stir together yogurt and mayo. Add dressing to apple mixture; toss gently to coat. Serve immediately or cover and chill for up to 8 hours.

Cranberry Cous Cous

Here is a way yummie recipe straight from MckMama's Blog! She is a mama of 4...that's right, 4 children. Her last little guy, Stellan, wasn't even supposed to be born (according to the doctors) due to heart troubles . However, he was born and is now 6 months old! He did spend just about his entire 5th month, short of one day, in the hospital due to some of those heart issues, but the Lord is working mightily in their lives and Stellan continues to thrive! This sweet mama blogs about her marriage, children, nutrition, photography, parenting, and her very strong faith. Check her out...she is a hoot! :) Now on to the recipe...
I think this has the potential to be really versitile...sweeten it up with apple juice instead of broth...add more dried fruits...add chicken or fresh tart apples? Change it up and make it your own! Just have fun :)

Ingredients:
2 cups instant couscous
1 cup dried cranberries (or raisins)
1/2 cup chopped walnuts (or toasted halved almonds)
2 teaspoons white onion, very finely chopped
1 32 oz. can chicken broth (I think next time I'll try using apple juice)
dash salt
dash black pepper

Directions:
In a medium bowl, combine couscous, dried cranberries, onions, salt and pepper.

Bring chicken broth to a boil. Pour in couscous mixture. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth.

Once broth has been absorbed, fluff with a fork. Sprinkle chopped walnuts over couscous. Serve immediately.

Broccoli Cauliflower Salad

You can substitute bottled coleslaw dressing for the ingredients that are listed here, however I have never tried it myself. It is really good with all kinds of extras. I like adding sunflower seeds and raisins. Others have added peanuts and dried fruit.

Ingredients:
1 bunch broccoli florets, in small pieces
1 bunch cauliflower florets, in small pieces
*if you don't like one or the other you can do 2 bunches of broccoli or 2 of cauli
1 small red onion, finely chopped
4 oz cheddar cheese, shredded
1 16 oz package bacon, cooked and crumbled
1 c mayonnaise
1/4 c sugar
2 T wine vinegar (i used 1 T white vinegar, 1 T red wine vinegar)
I added 1/4 cup sunflower seeds and 1/2 cup raisins

Directions:
Combine salad ingredients, toss with dressing and chill several hours before serving.

Almond Sweetened Crescent Rolls

So, here is a recipe to jazz up your regular old crescent rolls. Apparently I have a thing for crescent rolls right now! Maybe I should even make a "crescent roll" category! HA! Just kidding...though I do think they are scrumptious!
Anyhow, this recipe makes much more than you will need for one tube of crescents. However, it does save well. You can store the remainder in the freezer and use it on your next special occasion. Or if you are feeding an army you will have just the right amount! ;)

Ingredients:
8 oz can almond paste
1/2 c sugar
1 stick softened butter
1 egg
2 T all purpose flour

Directions:
blend all ingredients in a medium bowl.
smear onto crescent triangles...roll up as directed and place on non-stick cookie sheet (or sil-pat)
cook according to package directions (usually 350 for about 15 minutes)
*make sure not to put too close to the bottom of oven or you could end up browning the bottoms too much. I actually move the rack up one spot from center.

Collard Greens Like Grandma Used to Make

I recently joined a CSA (Community Supported Agriculture) partnership and now have a refrigerator filled with veggies I have never put on my grocery list let alone had to cook. Collard Greens is one exception however. While as an adult, I have never intentionally bought them, as a kid I ate them all the time from my grandmother's kitchen. Making them in my kitchen was almost like being back in hers. I found this recipe at allrecipes.com.

INGREDIENTS:
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste

DIRECTIONS:
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Mexican Corn Dip

A recipe from "book club" Jennifer. :)

Ingredients:

2 cans Mexican corn, drained

1 cup sour cream

¾ cup mayonnaise (not miracle whip)

½ green bell pepper – diced

½ white onion – diced

2 cups shredded mild cheddar cheese

Directions:

Mix all ingredients together and bake in a casserole dish at 350 degrees for 30 minutes.

Serve hot with Fritos scoops.

Salmon Pasta and Artichoke Toss

I had this at a friend's birthday party and it was so good I had to get the recipe. So, here it is! Thanks Margaret and Karen!

Ingredients:
1 (12 oz.) box bow tie pasta (cooked & drained, according to package)
1 cup marinated artichoke hearts (drained & quartered)
1 1/2 cup roma tomatoes, chopped
1 1/2 cup mozarella or provolone, cubed
1 (3.8 oz.) can sliced black olives, drained
1/4 cup sliced red onion
1/4 cup sliced fresh basil leaves
1 (12 oz.) bottle light or regular creamy garlic italian vinaigrette
1 (7.1 oz.) pouch or 2 (3.0 oz. pouches) chicken of the seas premium skinless & boneless pink salmon

Directions:
In a large bowl, combine all ingredients, EXCEPT salmon.
Then, flake and gently fold in salmon and pepper to taste.
Cover and refrigerate 30 min- 24 hours.
Toss before serving.
Garnish is more basil leaves if desired.

Cheesy Rice and Broccoli

Recipe by Jennifer
(makes 4-6 servings)

Ingredients:
• 1 cup long grain white rice
• 1 teaspoon of butter or margarine
• 5-10 oz of frozen broccoli
• 2 cups of shredded cheddar cheese


Directions:
1. Bring 2 cups of water to a boil.
2. Add rice and butter/margarine, lower heat, cover, and simmer for 20 minutes.
3. Meanwhile steam broccoli and cut into small bite size pieces.
4. When rice is done, add broccoli and cheese.
5. Mix thoroughly and serve immediately. We usually serve with baked chicken and I mix bit of chicken in with the rice if my daughter won’t eat the chicken separately.

Blue Cheese Bacon Slaw

Here is a great side dish. I made it tonight for our small group and it went over really well. My friend has made it before and gave me the recipe from "group recipes" .

Ingredients:

1 (16-ounce) bottle Ranch dressing (I used Ken's and did NOT use the whole bottle)

1 cup crumbled blue cheese (I used a little less as it was a particularly pungent blue)

2 (12-ounce) packages broccoli coleslaw mix

1 small onion, chopped (I used a red onion)

6 bacon slices, cooked and crumbled

Directions:

Rinse broccoli slaw mix with cold water; drain well (skip step if pre-rinsed).
Combine slaw mix, onion, and bacon; toss.
Top with blue cheese and dressing just before serving; stir to combine.