I tried to come up with a snappy name for this post, but this salad has so many ingredients that it was difficult to decide which deserved to be front and centre. Since the dressing is made with peanut butter and ginger, these flavours are in every bite. And quinoa, well, I can’t hide the fact that we have been eating quite a bit of this grain, as you can see from previous posts.
This is another recipe from Thug Kitchen. I told you I was intrigued by the recipes that I found in this cookbook. Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa. I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.
This is likely my favourite recipe out of the New Dieters Cookbook. My sister was actually the first person who made it. I remember it was so good I asked for seconds (and likely thirds). Then the next time I was over for a visit, I asked her to make it again. Yep, it is that good!
This past weekend Jamie and I were back in Hamilton, visiting friends and family. A pre-Easter trip so that we don’t have to travel on the long weekend. I especially enjoyed spending time with my nephew, Sam. We made chocolate covered marshmallows, candy pancakes and went to a Maple Syrup Festival. There is a reason I am an aunt 🙂
When Jamie and I got back into town earlier this week, I had a moment of panic when I wasn’t sure what I was going to share in today’s post. I didn’t have anything planned out. Thankfully I had just received the most recent copy of the Food Network’s magazine in the mail. I sat myself down on the couch and started flipping through the recipes. I figured I could find something that would inspire today’s post.
This week while grocery shopping, I saw a new salad dressing; an avocado dressing with lime and jalapeño. As I reached to grab the bottle and put it in my cart I thought, wait, I can likely make this at home. So instead, I went to the produce section and grabbed a fresh avocado and jalapeño pepper.
I wanted to make a salad that would compliment this flavour combination, so I went to my spice cupboard and pulled out a selection of spices. I thought that a spiced chicken breast served on top of mixed greens and topped with an avocado dressing would be delicious.
A few weeks ago I was watching the Food Network (no real surprise there) when Jamie Oliver’s Fifteen Minute Meals came on. Now, I like these types of shows, however, I am quite skeptical that these meals can truly be prepared in fifteen minutes. By the time you get out all your pots, pans, knives, cutting boards and then prepare your food and measure out your spices, well, I just don’t think fifteen minutes is accurate, but the meals presented on this program are relatively quick and can be prepared for a delicious week-night dinner.
This past week has been cold here in Ottawa. Real cold. That biting kind of cold that gets through your coat and multiple layers of clothing right into your bones. When it is that cold outside, all you want to eat is comfort food. Now for me, comfort food usually consists of lots of carbs; pasta and bread immediately come to mind, but in trying to eat healthier, I have decided to forgo the big bowl of spaghetti and make a stew instead.
I confirmed what I had always believed about myself this past month. I am a stress eater. I threw caution into the wind and settled into a December filled with chips, doughnuts and other fried foods. Let’s not forget the countless desserts and copious amounts of bread that I ate either.
But with 2012 behind me and 2013 and an unacceptable scale reading facing me in the mornings, I am getting back on track with more reasonable food choices. So, I thought that the first thing I would share with you is my new potato chip substitute, Kale Chips.
I had mentioned before that Jamie and I are moving and my cookbook collection has been carefully packed away, so besides the internet, the recipes I have at my disposal are from two cookbooks. So here is another one from The Designing Women Plain & Simple Cookbook that Laura recently gave me.
As I was flipping through this book, I was surprised to see a recipe called “Connie Squares“. Well, of course I am going to share this with you, it is almost like destiny 🙂
When Cherie gave me her guest post for Gluten Free Black Bean Brownies, it dawned on me that I haven’t shared with you my world famous Black Bean & Corn Salsa Recipe. Now I say world famous, maybe that is a bit of an exaggeration. But, this salsa is quite popular among our friends and co-workers. It is a pot-luck staple that I have been making for over seven years. Everytime I bring this to a party, people want the recipe!
Ruby Reduction 