Delicious - thanks to my friend, another Jean

Citrus Quinoa Salad

Ingredients

Editor's note: Quinoa, pronounced KEEN-wah, is a super-nutritious South American grain. It can be found in health food stores and some bulk stores and supermarkets.

• 1 cup (250 mL) quinoa, rinsed

• 1 cup (250 mL) water OR stock

• 1/2 tsp (2 mL) salt

• For the dressing:

• 1/2 cup (125 mL) vegetable oil

• 1 tbsp (15 mL) grated white onion

• 1 tbsp (15 mL) Asian chili paste

• 1 tbsp (15 mL) dark brown sugar

• 1/2 cup (125 mL) orange juice

• 1 tbsp (15 mL) fresh lime juice

• 1 tbsp (15 mL) combined zest of lemon, lime and orange

• 1 tbsp (15 mL) rice vinegar

• 1/4 tsp (1 mL) ground cumin

• Cayenne, salt and pepper to taste

For the salad:

• 2 tbsp (30 mL) chopped chives

• 1/2 cup (125 mL) grated carrots

• 1/2 cup (125 mL) chopped cilantro

• 1/2 cup (125 mL) raisins

• 1/2 cup (125 mL) pecans (optional), toasted and roughly chopped

Directions

1. In a saucepan, combine quinoa with water and salt. Bring to a boil over high heat. Cover, lower heat and simmer for 15 minutes until quinoa is tender and all liquid has evaporated. Fluff quinoa with a fork and transfer to a large bowl to cool.

2. In a small mixing bowl, whip oil, onion, chili paste and brown sugar. In another bowl, combine orange and lime juices with rice vinegar and citrus zest. Slowly whip juice mixture into oil mixture until combined. Season with cumin, cayenne, salt and pepper.

3. To the large bowl of quinoa, add chives, carrots, cilantro and raisins and toss to mix well.

4. Add enough dressing to coat.

5. Let grain absorb flavours for 15 minutes.

6. Sprinkle with pecans, if desired, and serve.

Teriyaki Chicken Burgers

Chicken breasts

Kaiser buns

Teriyaki sauce

Lettuce

Mozzarella slices

Pineapple slices

Onions

Saute the chicken breasts til golden. When you turn the breast, add finely slice white onion to the pan so it cooks and colors.

After the breasts are cooked, completely cover in teriyaki sauce. I put sauce in a bowl and flip the breast around til it's coated.

Slip the chicken breasts and onion, including any juices, into an oven safe pan. Cook about 30 minutes at 300 - this step seems to really cause the flavors to blend.

Split and brown your Kaisers, layer lettuce leaves, chicken breast, a bit more sauce and a slice of pineapple. Top with the cheese and broil til cheese is melting.

Rhubarb T-Bread

Picked first rhubarb of the season from our garden. Froze 6 cups - The crop is just starting.
One of our favorite rhubarb recipes is below.

Rhubarb Bread

1 1/2c brown sugar - packed
2/3 cup oil
1 egg
1 cup sour milk
1 tsp baking soda
1 tsp vanilla
2 1/2 cups flour
2 cups rhubarb - cubed
1 cup nuts

Topping: 1/2 cup sugar
1/2 tsp cinnamon
1 Tbsp butter

Mix sugar, egg, oil together.
Add sour milk to which the baking soda has been added.Add the rest of ingredients and mix well.

Pour batter into 1 large loaf pan or 2 small pans which have been greased.

Mix topping ingredients and sprinkle on the loaf.

Bake 325 for 50 - 60 min.

***Sour milk by adding a tsp. lemon juice and a tsp. vinegar to the cup of milk.

This recipe double well and freezes very well.

Caesar Chicken Breasts

Chicken Caesar Breasts

6 chicken breasts
1/3 cup Caesar Dressing
Green onions
Carrots - julienned
Fresh Spinach

Cooked Pasta

Saute the chicken breasts in the Caesar dressing - you may not need the whole 1/3 cup of dressing.

Add the carrots (which have been cut in very thin slices)Cover and cook about 5 minutes.

Have fresh spinach washed and spun dry. Set whole bag of spinach on top the chicken/carrot mixture, cover and steam til the spinach is wilted.

Slice green onions on the diagonal and put on the spinach.

Have your pasta cooked, toss with a bit of Caesar dressing and set a chicken breast and vegetable serving on the pasta.

This is so simple to make and just so delicious!

Our Favorite Pasta Salad

We made this one up several summers ago and it's become a favorite.

Pasta Salad

Rotini - cooked

2 English Cucumbers - cut in quarters

4 Tomatoes - diced

2 Green Peppers - diced

2 Green onions - sliced on the diagonal

3 Lemons

Pepper

Fresh Parsley

Feta Cheese

Caesar Salad Dressing

Cook the pasta, rinse and cool.

Cut and squeeze the lemons over a small sieve, discarding seeds but saving any pulp. Mix dressing, lemon juice, pepper, parsley.

Have vegetables prepared ahead and mix them well, cover in plastic wrap in fridge, while pasta cooks.

Add the Caesar dressing to the lemon mixture and then grate the Feta in to it. Mix well.

Toss all ingredients and refrigerate.

***More Caesar dressing is usually required as the pasta soak up the sauce.

We like to serve with a BBQ'd chicken breast fanned over each serving. If we are serving a group, we add grainy buns and brown beans to the menu, also.

We boil the whole bag of pasta and that requires 2 bottles of dressing. We have added many different fresh vegetables but like this combo best!

This salad is perfect for a potluck or family dinner - just tastes better the next day so plan to prepare the day before it's required.

***If you have the large Tupp*rware bowl, it perfectly holds this salad.

BBQ Beef Loaves

This recipe is great to make in muffin tins. Today I'm making in loaf pans because my sister preferred that. Anyway, tasty and super easy.

Beef Loaves

1/2 cup ketchup
1/3 cup cider vinegar
3 Tablespoon Brown sugar


1 1/2 pound lean burger
1 cup dry bread crumbs
2 Tbsp finely chopped onion
pepper
1 cup evaporated milk (I happened to have some - usually use regular skim milk)
1/2 cup mixed vegetable flakes

Combine first 4 ingredients and cook in microwave on low power for about 8 minutes. Set aside.

Combine rest of ingredients and fill muffin cups - rounded.
Spoon sauce over and cook at 350 for 30 min. Set muffin pans on a cookie sheet in case of spills.
Freeze well in Ziplocks.

Cucumber Jellied Salad

Mom's Cucumber Jellied Salad

1 small lime Jello
1 tsp salt
1 cup boiling water
2 Tablespoons vinegar
1 English cucumber
1 cup sour cream
1/2 cup mayonnaise
2 tsp grated onion
Paprika
Parsley

Combine salt, jello powder and boiling water til dissolved.
Add vinegar.
Chill til thickened.
Meanwhile, grate the cucumber and onion. Let sit in a sieve so it drains well.
Blend sour cream/mayo mixture into jellied mixture.
Fold in the cuke and onion.
Chill til firm.
Sprinkle with the parsley and paprika.

***I always double this recipe and it turns out fine. Also, it's nice to slice very fine cucumber and set it around the dish so only 1/2 of the slice shows. This recipe has a nice zip to it with the onion flavor. Hope you enjoy.

Coleslaw

Since I retired, still bought bagged coleslaw. Several times the past month, I have run a head of cabbage thur the food processor - what a wonderful result. The flavor is so much better - color, also.

But bagged cabbage is on for $1 this week - I'm buying!

Always add lots of chopped apple and grated carrot, just before serving.

(We got hooked on coleslaw when I worked. After putting in a long day, I'm afraid a fresh salad wasn't going to happen. After reading about the benefits of cabbage, decided we'd use it occasionally. Turns out it became a favorite - fills me up and is nutritious.)

Macaroni and Pork Chops - Mom's Recipe

1 package of pork chops
2 cans Golden Mushroom Soup
Mushrooms - fresh or canned
2 large onions - diced
2 - 28 oz. cans tomatoes
1 -15 oz tomato sauce
3 cups (uncooked) macaroni

Brown the chops, adding the onions and mushrooms to the pan.

Mix the soups, tomatoes and tomato sauce. Add pepper as you like it. (We never add salt but you may)

While the chops are browning, cook the macaroni.

Add cooked macaroni to the sauce and stir well. Put chops in a roaster, top with the macaroni and cover. Bake about 60 - 90 minutes.

(After the chops cook, I prefer to cut them in bite size pieces before putting in the roaster. I find the flavor is better. The dish freezes well.)

When I was a child, all I wanted was the macaroni concoction. I remember my grandpa saying,"How can she eat so much and be so skinny?" Ah, grandpa, bless your heart!
Shirl said she has the dish Mom used to serve her mac/chops in at the table.

Our Favorite Roast Beef

Roast beef - any size or cut you prefer

Brown the roast on all sides - preferably in the pan you will roast it in. As the roast browns, add 2 chopped onions and mushrooms so they take on color and flavor.

1 - 15 oz. can tomato sauce
1/2 cup red wine or red wine vinegar
1 can beef broth
2 Tablespoons Greek seasoning
2 tsp black pepper
Garlic - as much as you like in your main course dishes
2 tsp Italian seasoning

Flour for the gravy

After browning the roast and cooking the onions/mushrooms a bit, stir together all the ingredients except the flour. Pour over the roast. (I lightly oil the roaster before browning the roast)

Cover and cook to desired temp - we like ours med well.

Remove roast from pan and tent in foil.

Make gravy - using flour or cornstarch. I use Ro*in Hoo* Easy Blend Flour but all purpose is fine, also.

**I always buy a large roast, slice it all, have a couple meals now and freeze the rest. I slice the roast and dip each slice in the gravy. Freeze in the portion sizes you like, pouring the rest of the gravy over each freezer portion.

Hope you enjoy.

Greek Seasoning

On one of our many journeys to the States, I discovered Greek seasoning. Sad to say, I can't find the brand in Canada.

A dish I make often follows - it's a tradition now that I serve it as a side dish at Christmas dinner along with mashed potatoes.

Greek Rice

(This is not a recipe - I just made it up)

4 cups water/broth combo

1 Tbsp Greek seasoning

2 Tbsp mixed vegetable flakes

2 cups long rice (I mix wild rice and long grain)
2 Tbsp dried parsley

Mix all in a Corning dish, cover and cook 8 minutes High and 18 minutes medium in microwave.

Never stick - never fail.

(If you use Swans*n's Broth with Garlic, it's delicious.

Asparagus Mushroom Quiche

Quiche:

2 - 9" frozen pastry shells - let them thaw 15 minutes before filling. I don't pre-bake them. Use a brush and spread prepared mustard over the shells just before filling.

1 1/2 lb. asparagus
1 large onion - chopped
1 c fresh mushrooms - sliced

2 eggs - beaten a bit
2 cups mozzarella cheese

Spices: parsley, black pepper, garlic powder, Italian seasoning.

Chop vegetables and saute.
Combine the eggs, spices and cheese. Stir the vegs into the egg/cheese mix.

Bake at 375 for 25 minutes.

*****Double the ingredients to use 2 shells

I made both shells up - the quiche reheats beautifully in the oven. When reheating, sprinkle a bit mozzarella to freshen the look. Served with steamed carrots.


"Our" Romaine Salad:

Torn Romaine to fill 2 individual salad bowls
2 Kiwi - diced
Green Onion - cut in diagonal pieces
Green pepper - diced
Pineapple chunks - about 5 per salad

Dressing: Roasted red pepper from Kra*t

Tortellini Casserole

Tortellini Casserole

2 bags fresh tortellini

Pasta Sauce

Salsa

Parmesan and Mozzarella cheeses

Assorted fresh vegetables you like:
Zucchini, onions, red/green/yellow sweet peppers
Fresh mushrooms

(1) Cook the tortellini according to package directions.

(2) Saute all the vegetables while pasta cooks.

(3) Drain the pasta well and mix in the pasta sauce and salsa.

(4) Add the cheeses and toss. Then add the vegetables.

(5) Top with more mozzarella and bake about 20minutes at 350.

(6) Dice Roma tomatoes and sprinkle over the top to serve.

**This casserole is nice with cooked chicken strips added. It freezes very well so I always double my batch to have meals in the freezer.

Easy Applesauce

To make your applesauce cooking a snap, just peel, core and chop apples into a large microwaveable covered dish.

Add about 2 Tbsp. of water. cover and cook about 10 minutes.

Remove and stir the contents. (The is no sticking to the pot.)

***I never add spices, etc. so that lets me use it for various dishes. I freeze in pint jars.
Haven't made mine this year yet but when I do, I'll take a pic.

Cornbread Muffins or Bread - Our Favorite

Cornmeal Muffins or Bread

1 cup cornmeal
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

2 Tbsp chopped pickled jalapeño peppers
1 egg, lightly beaten
1 can (10 oz/284 mL) creamed corn
1 cup buttermilk
1/4 cup vegetable oil

1. In a large bowl, combine first 5 ingredients. Stir in the peppers.

2. In a separate bowl, mix egg, corn, buttermilk and oil. Pour into the flour mixture. Stir just to moisten.

3. Spoon into greased non-stick muffin tins. Bake 375 for 20-25 minutes.


*****I always add finely chopped green onion. This recipes doubles with no problems and freezes like a dream. At Christmas time I always have lots in the freezer and our company grabs them for snacks or toasted for breakfast. If you omit the peppers and green onions, they are lovely served with jam or syrup.

The pic is from a February supper this year. They are nice with chili. Sometimes I spread the cornmeal over hot chili and bake as a crust.

Coming Soon - - -

Well, September 1st so that means I have to pull out the favorite apple and pear recipes. I have several and will post probably this evening - I have to work outside for a few hours.

I'd rather blog:)

Annie, your Cornbread is next up!

Have a nice day in the sunshine and check back later -

Brian's Salad

Talking to Chef tonight and he told me this salad was a hit at his BBQ Saturday.

English cucumbers peeled in strips for color, then quartered and cut in bite sized pieces.

Fresh strawberries cut in halves or quarters depending on size.

Fresh snipped dill.

Dressing: Balsamic vinegar
Oil
Honey
Salt and Pepper

Hope you enjoy!

Handy Freezer Item

Picked zucchini and tomatoes for my freezer "concoction" I make every year.

Ingredients:

Tomatoes
Zucchini
Onions

Chop the onions and zucchini in food processor on the large grater.
Hand chop the tomatoes in about 1" pieces saving all the juice and seeds.

Mix and cook the vegetables until tender and seal in Ziplock bags. Freeze.

***I lay a bag in shallow containers like 8" x 8" baking dishes. Fill the bag as it lies in the dish. Press the air out, seal and lift bag to the counter. Release just a wee bit of a corner and adjust so the bag is now a "filled flat bag". Freeze on cookie sheets or anything level.

I don't add any spices because that lets me use it for various dishes through out the year.
Ideas: in soups, stews, casseroles, etc. I've even used it for meatloaf after draining some of the juice off. These freeze bags keep the mixture great for as long as I have product.

Update: 7PM and I have 88 ounces of wonderful veggies ready to go in the freezer - I'll take a pic and post it but too tired now - I hate getting old:)

BTW, I put in jars to give away but for ourselves, I freeze in Ziplocks.

French Bread

I like to cut in thick slices and spread with a bit of margarine - then mix dried parsley and Parmesan cheese. Sprinkle over the bread and broil. (Mom used to use mayo instead of margarine - a nice change.)

Chicken Thighs A la Chef

So I was bemoaning the fact that I had accidentally bought bone - in thighs for our BBQ. Chef asked why I'd want boneless - cause your Mom is lazy and wants "easy", Darling:) I want them to cook fast!

Anyway, he blanches his and then "gives them color" on the BBQ. Pressing for details, he told me to have the water just at a very low simmer (if that). As I understand it, the meat cooks more thoroughly to the bone. Then one can reduce the broth and make soup base, etc. I thought broth came in cans! Just kidding, Brian. Thanks for your help, as usual.