Wednesday, November 2, 2022

Autumn Quinoa Salad

LOVE this new fall salad recipe, Autumn Quinoa Salad. My hubby especially loves it.  I have eaten it cold with grilled chicken and warm with grilled chicken.  Chris likes it cold and he eats with or without grilled chicken.  This is my second time to make it and I think you will love it. 

The first time I made it, I bought a butternut squashed tried cutting it, peeling it and chopping it... and oh my, that was tough. I bought some cubed at Trader Joe's for like $2.99.  That was WAY better!

I follow Sweet and Savory Steph on instagram.  She is from Boston and I love her accent - especially since I don't have one - haha!!  You should follow Steph - she makes these amazing different varieties of baked oatmeal and she makes many family favorites lower calorie. 

Autumn Quinoa Salad - adapted from Sweet and Savory Steph

1 cups Brussels sprouts, halved 

6. cups butternut squash, peeled and cubed 

2 shallots, cut in large pieces

olive oil spray

1 tsp kosher salt

1/2 tsp paprika, cinnamon, cumin and dried thyme

1 cup quinoa

2 cups reduced sodium chicken or vegetable broth

1/4 cup dried cranberries (I used Craisins)

1/4 cup pecans, chopped

1/4 cup fresh parsley

Honey Mustard Vinaigrette

1 Tbsp olive oil

1 Tbsp honey

1 Tbsp honey mustard

2 Tbsp apple cider vinegar

1/2 tsp kosher salt

fresh cracked pepper

Preheat oven to 450.  Peel butternut squash, cut, take seeds out and cube (or buy cubed) Cute the ends off the Brussels sprouts and cut in half.  Peel and slice shallots.  Place the vegetables on a large sheet pan and spray with olive oil cooking spray.  Miss the kosher salt, paprika, cumin cinnamon and dried thyme.  Sprinkle over the vegetables and toss to coat.  Turn the Brussels sprouts cut side down and roast until tender, about 25- 30 minutes, tossing every 8 minutes or so. While the vegetables roast, add the uncooked quinoa and the broth to a small saucepan,  Bring to a boil and reduce and simmer/cook for 15 minutes or until the quinoa is tender and broth is absorbed. Add more broth if needed, In a small bowl, combine the vinaigrette items.  Toss the vegetables, quinoa, cranberries, pecans, parsley and vinaigrette. Enjoy!

Nutrionals per Sweet and Savory Steph 

Thursday, August 25, 2022

Yummy 2 Ingredient Biscuits - by Carol Chambers

Our middle daughter, Jenna, has been home this last week.  She loves Biscuits and Gravy.  I saw this easy recipe  - 2 Ingredient Biscuits on Carol Chambers Instagram page. They were so easy and came out beautifully.  We were all very impressed.  I also made sausage gravy. Not a low-calorie meal but oh so yummy!

2 Ingredient Biscuits - adapted from Carol Chambers - makes 8 small or 4 large biscuits

2 cups self-rising flour

1 1/2 cups heavy cream

a good pinch of salt

Preheat oven to 475.  Place the flour in a large bowl.  Add a pinch of salt.  Drizzle the cream over the top.  Use a fork to stir in until have dough.  Get in there with your hands and smash it all together, collecting all of the flour from the bottom of the bowl. Flatten the dough and fold it over a few times to create nice, flaky layers. Place the dough ball on parchment paper.  Smush it into a 1 1/2 inch tall rectangle.  Cut into rectangles or use a glass or biscuit cutter to cut into circles.  Brush the top with heavy cream.  Bake for   10 - 12 minutes or until risen and golden-brown on top.  Enjoy! 

Printable Version

Thursday, August 11, 2022

No Churn Ice Cream

 This is your friendly reminder, if you haven't made No-Churn Ice Cream, you just need to!  It is so easy... it tastes amazing, it freezes hard, it scoops and there are endless possibilities.  

So many friends are making it here in Omaha.  I made Oreo and Fudge last week and then I made Butterfinger/Fudge.  One friend made caramel, toffee and Biscoff cookie butter.  That same friend tried a chocolate ice cream version with fudge/oreo.  Another friend made three this weekend - a new variety of Mint Chocolate.  I love seeing all of the varieties.  I was just researching with a friend on how to make... Strawberry Cheesecake!  It can be done!

I like lots of texture and goodies in my ice cream.  The key for me is a thin layer of ice cream, generous toppings, thin layer of ice cream, generous toppings... and continue to the top of a loaf pan until all of the ice cream is gone. 

I will share the basic recipe and then you can be creative.  

Basic No-Churn Ice Cream Recipe

16 container of heavy whipping cream
14 oz can condensed milk
pinch of salt
1 tsp vanilla, optional

Beat whipping cream to form a stiff peak (when you pick the beaters up, you should have a "peak").  Gently fold in the condensed milk and vanilla and add the pinch of salt.  That is it.  Layer in a loaf pan or basically any dish that can go in the freezer.  As I mentioned above, I like lots of texture/goodies in my ice cream so my ice cream layers are thin.  I layer until all of ice cream is gone.  Top with some of your goodies. The ice cream scoops out like regular ice cream.  Enjoy!

Tuesday, August 2, 2022

Easy Shrimp Ceviche

As I have mentioned before, I follow lots of foodies and bloggers on Instagram.  I started following the Primal Gourmet when I did Whole 30.  He is an amazing chef and has such wonderful recipes.  You should totally follow him.  

I had never made ceviche before - always worried about the shrimp/fish "cooking" in the citric juice.  I tried it and we loved it.  The Primal Gourmet uses several different citrus fruits.  I couldn't find a grapefruit or tangerine at the time so I just did limes and oranges and it was still amazing! You totally need to try this Shrimp Ceviche - what a great, summer, refreshing meal.  I also didn't make homemade plantains chips.  Trader Joe's has several varieties of Plantain chips - I liked the Plantain Crisps!  Visit Primal Gourmet  for his amazing ceviche details, for the homemade Plantain Chip recipe and so many other amazing recipes!

Easy Shrimp Ceviche - adapted from the Primal Gourmet

1 lb shrimp, peeled, deveined and finely chopped (I used the frozen Argentinian shrimp from Trader Joes, already peeled and deveined)

zest and juice of 1 tangerine

zest and juice of 1 medium orange

zest and juice of 1/2 large grapefruit

zest of 1 lime

juice of 3 limes

2 Roma tomatoes, seeded and finely chopped

2 jalepenos, seeded and finely chopped

1/4 cup finely chopped cilantro

kosher salt and freshly cracked black pepper

1 avocado, diced

In a bowl, combine the chopped shrimp, lime zest/juice, tangerine zest/juice, orange zest/juice, grapefruit zest/juice and season with 1/2 tsp kosher salt and 1/4 tsp pepper.  Stir to combine.  Cover and let marinate at room temperature for 30 minutes or until the shrimp are firm and opaque. Add the tomatoes, jalapeƱos and cilantro.  Toss to combine.  Taste for seasoning and add salt/pepper if desired.  Cover and refrigerate 15 minutes or until chilled to desired temperature. When ready to serve, gently stir in the avocado and toss to combine.  Serve with plantain chips.  Enjoy!

Printable Version

Wednesday, June 22, 2022

5 ingredient Oreo Cheesecake Cookies

LOVE these easy, 5 ingredient Oreo Cheesecake cookies from Baker By Nature.  I follow her on Instagram and I truly think her recipes are some of my very favorite!  I mention her on many of the recipes I share.  I doubled this recipe just last night.  Visit Ashley's page - her picture is way better and she has so many helpful hints for baking!

5 ingredient Oreo Cheesecake Cookies - adapted from Baker by Nature

4 oz cream cheese, softened

8 Tbsp butter, softened

3/4 cup sugar

1 cup flour + 2 Tbsp all purpose flour

10 Oreo cookies, broken into pieces

Using a stand mixer, mix cream cheese and butter until light and fluffy, scraping down the sides as needed. Add the sugar and beat well.   On low speed, add flour a little at at time and beat just until mixed in.  Take off mixer and fold in the broken Oreos.  Cover with plastic wrap and refrigerate 45 minutes or up to two hours.  Preheat oven to 350.  Using a cookie scoop, scoop a ball and then slightly flatten.  It always looks nice to add a few pieces of Oreo to the top before baking.  Bake 9 -11 minutes, depending on the size of the cookies... or until edges are slightly brown.  Cookies are very soft...  so allow cookies to cool on cookie sheet for full 10 minutes.