Life in a Cookie Jar: Flourless Chocolate Cake w/ Dairy Free option: "Flourless Chocolate Cake 7 oz really good chocolate ( I use Ghirardelli 75% Intense Dark Chocolate ) 3/4 cup butter ( use butter ..."
Tuesday, August 16, 2011
Thursday, July 7, 2011
Mediteranean Quinoa Salad
I went away with a group of friends from high school for the long weekend in May. This supper salad from Kraft Foods ~ What's Cooking, was a hit. I shared the recipe after the weekend was over.
2 cups low sodium chicken broth
1 cup quinoa
1 cup cherry tomatoes (halved)
1 english cucumber ( cut in 4 lengthwise and cubed)
1 small red onion (cut in half and extremely, thinly sliced)
1/2 cup Kraft Greek Feta dressing
10 cups romaine (torn or chopped) (or as much lettuce is needed)
1/2 cup Feta cheese (crumbled)
2 cups low sodium chicken broth
1 cup quinoa
1 cup cherry tomatoes (halved)
1 english cucumber ( cut in 4 lengthwise and cubed)
1 small red onion (cut in half and extremely, thinly sliced)
1/2 cup Kraft Greek Feta dressing
10 cups romaine (torn or chopped) (or as much lettuce is needed)
1/2 cup Feta cheese (crumbled)
- Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 minutes or until liquid is absorbed. Cool.
- Combine tomatoes, cucumbers and onions in medium bowl. Add 1/4 cup dressing; toss to coat.
- Cover platter with lettuce; top with quinoa, tomato mixture, cheese and remaining dressing.
Wednesday, July 6, 2011
Indian Inspired Quinoa
1 cup quinoa (rinsed)
2 cups low-sodium chicken stock
1 tsp curry powder
1/2 tsp cumin
1 tsp lemon dilly dip mix (Epicure)
1 cup frozen peas
2 cups low-sodium chicken stock
1 tsp curry powder
1/2 tsp cumin
1 tsp lemon dilly dip mix (Epicure)
1 cup frozen peas
- Bring stock o a boil, whisk in seasonings, add in quinoa, stir and cover with a lid, reduce heat to medium-low. Simmer for 15 minutes.
- Add peas, stir and cover again. Simmer for 3-5 minutes or until the broth has been absorbed.
- Remove from heat and let sit for 5 minutes.
- Serve on its own or as a side dish.
Tandoori Chicken
4 boneless skinless chicken breasts (whole or cut in strips length-wise)
1 cup sour cream or plain yogurt
1 tsp curry powder
1 tsp tandoori seasoning (epicure)
1 tsp lemon dilly dip mix (epicure)
1 tbsp olive oil
1 cup sour cream or plain yogurt
1 tsp curry powder
1 tsp tandoori seasoning (epicure)
1 tsp lemon dilly dip mix (epicure)
1 tbsp olive oil
- Combine spices and seasonings in a ziploc bag with olive oil.
- Add yogurt to spice and oil. Mix well.
- Place chicken in ziploc bag with yogurt mix. Seal well, and squish to coat chicken.
- Let marinate in fridge for a couple of hours or overnight.
- Spray baking dish, and bake in a preheated 350 oven and bake for 25-30 minutes or until done.
- Slice and have on a wrap for lunch, or serve with Indian Inspired Quinoa.
Subscribe to:
Posts (Atom)