No matter what time of year it is we need to eat salads with regularity. Most people enjoy salad during the hot summer months only but if you think about what is in season, and taylor your salad around those ingredients, you can create a seasonal salad.
This one has green apples, walnuts, and cheddar cheese in it. The apples are a nod to Fall. Using reduced apple juice and apple cider vinegar in the dressing also speak of fall. The minute you taste it you realize it even says Fall.
Ingredients:
1 cup apple juice
3 tbsp olive oil
2 tbsp apple cider vinegar
Salt and pepper
1/4 cup Walnuts
4 to 5 cups baby salad greens
1 green apple
1 oz chuck of cheddar cheese, cut into small cubes
Place apple juice in small saucepan and cook over medium heat until reduced to 3 tablespoons. Allow to cool.
Toast walnuts in a skillet over medium high heat. Move them around in the pan every few seconds to prevent burning. Toast until you smell them and they start to turn slightly brown. Cool. Chop coarsely.
Make the dressing by combining the reduced apple juice, olive oil, vinegar, salt and pepper. Whisk all in small bowl.
Core the apple then lay on side and slice thinly.
Assemble the salad by placing greens in a large bowl, add the walnuts and apple, and toss with dressing. (You may not need all the dressing.) Plate, then place cheese over top.
Serves 2
Quinoa.....breakfast of champions. You either love it, or you hate it.
I've had a difficult time with quinoa. I want to like it, but I don't. I've tried several recipes for quinoa as an entree, or part of a meal, and I am never thrilled with the results. But I want to like it because it is so good for you. It is a grain that contains all the amino acids that make it a complete protein. That's hard to find and we should all be eating it on a regular basis to up our nutrient quotient.
The other day I was reading yet another cooking magazine and I saw, for the second time, a recipe for quinoa cereal for breakfast or as part of a brunch. I was curious about it, wondering if I might actually like it when made like oatmeal. I do love my oatmeal so I decided I would give it a try.
I was lucky because I picked a rainy day, when it's wet and cold outside and you don't want to leave the house, you just want comfort food and your jamies. The result was fantastic, and I loved it! Yes I said love! It is delicious, she says surprised. I feel so much better because now I know I can eat it with regularity and get the health benefits of it.
Ingredients:
1 1/2 cups milk
1/2 cup quinoa
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 cup fresh berries
1 banana, sliced
Walnuts, small handful, chopped fine
Rinse the quinoa and drain. Heat the milk in a small saucepan, add the quinoa, bring to a boil then cover and reduce to a low simmer for about 15 minutes. Most of the milk will be gone, with just enough left to eat as cereal. Remove from the heat and add the rest of the ingredients. Eat straight away!
This recipe is so flexible you can add anything you want. Other items to add would be: almonds, pecans, dried cranberries, raisins, diced apple. Fresh fruit is great but you could also add frozen fruit. If you have issues with sugar use stevia, or another sweetner like agave.
You can also use any type of milk you like, from full fat to skim, or almond or soy milk. Use what you like. Of course the more fat in the milk the better the end product but if you shy away from full fat milk use whatever you have.
I hope you will give it try. You just might be surprised too.
This recipe serves 2.
As usual, when Fall has arrived I start wanting soup. Lots of soup. I love it for dinner. It is warm and comforting and can be very nutritious.
I usually buy butternut squash soup but this year I decided to try and make my own. I looked at several recipes and then took what I liked and made up my own.
This recipe makes 8 servings which is a lot. The nice thing is that you can have it for a dinner party if you are having several people over as it is a great first course. Or simply keep it in the fridge for a few days for dinner and lunch. A cup for lunch with a grilled cheese sandwich is not bad. Doesn't that remind you of your childhood?
Ingredients:
2 tbsp coconut oil
2 celery ribs-diced small
2 carrots-diced small
1 medium onion-diced small
1/4 tsp cinnamon
3/4 pound potato-peeled and coarsely chopped
2 medium granny smith apples-peeled, cored, and coarsely chopped
1 1/2 pound butternut squash - peeled and coarsely chopped
2 cups chicken or vegetable broth
1 tsp salt
1/2 tsp white pepper
2 cups water
Optional garnishes: bacon bits, sour cream, green apple slices
Cook celery, carrot, onion in oil until softened but not brown.
Add cinnamon and stir for 1 minute.
Add squash, potato, apple, stock, water, salt, and pepper. Simmer, uncovered, until vegetables are tender, about 20 minutes.
Puree all in batches in blender.
Put back in pot to rewarm as needed.
If it is too thick simply add more stock or water.
Serve hot with desired garnish.
