Horiatki Salata #SundaySupper

Horiatki Salata aka Greek Village Salad is simple, light and amazingly delicious. If this is how the villagers eat....I need to rethink things a bit. You know that saying "less is more"? Well it certainly applies here...in a big way!

I found this recipe in It's All Greek To Me by Debbie Matenopoulos. Its one of many recipes in this book that I've attached a post-it to. If you want to lighten things up a bit during the holidays, Greek food is the way to go.

Let me go on to say that typically, I'm not a huge fan of feta cheese. Nor am I a fan of kalamata olives. For some reason, when combined with the ingredients in this salad, and once coated and marinated with lemon juice and extra virgin olive oil.....these two ingredients seem to take advantage of being in their element and shine like nobodies business.

It says that this salad is an everyday traditional side dish but you know what? It holds it's own as a main dish. The only dish. Great for lunch...a light dinner. You don't feel like you've missed out on anything!

Horiatki Salata

From the It's All Greek To Me cookbook
Serves 4-6

1 English cucumber, peeled and sliced (it says seedless but that wasn't available)
4-5 large tomatoes, sliced
1 large red onion, sliced
1 large bell pepper, sliced (it says green but I prefer orange, red or yellow)
1 cup kalamata olives (I recommend pitted) plus more if desired
1/4 lb Greek feta cheese, packed in brine, drained and sliced
1 teaspoon dried oregano
2 tablespoons capers, drained and rinsed
Juice from 1 lemon (about 2 or 3 tablespoons)
1/3 cup extra virgin olive oil
1 lemon cut into wedges to garnish

In a large bowl, toss together the cucumber, tomatoes, onion, bell pepper and olives. Top with the slices of feta cheese. Crush the dried oregano in the palm of your hand to release the fragrance and natural oils and sprinkle over the top along with the capers. Drizzle the lemon juice and then the evoo over the salad. Set aside and let marinade for about 20 minutes before serving.

Looking for more ideas on light meals during the holidays? Check out what Sunday Supper has in store for you!

Drinks

• Lightened Up Eggnog by The Redhead Baker
• Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee

Appetizer or starter

• Gruyere Cheese Puffs by Sustainable Dad
• Lighten-up Sausage Rolls by Jane's Adventures in Dinner
• Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
• Lightened Up Cornbread Stuffing by Cindy's Recipes and Writings
• Spicy Eggplant Dip by Cooking Chat
• Carciofi alla Trapanese by Manu's Menu
• Fresh Salmon Carpaccio by Food Lust People Love

Main Dishes

• Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
• Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
• Grandma's Mac n' Cheese by What Smells So Good?
• Lean Mean Cheeseburger Soup by The Foodie Army Wife
• Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma's Kitchen Chaos
• Lightened-Up Fettuccine Alfredo by Bobbi's Kozy Kitchen

Side Dishes

• Roasted Brussels Sprouts by Brunch with Joy
• Butternut Squash Orzo Pasta by Life Tastes Good
• Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
• Quick and Easy Sweet Potato by The Educators' Spin On It
• Lentil & Mushroom Stuffing by Foxes Love Lemons
• Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
• Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
• Honey Ginger Glazed Carrots by Ruffles & Truffles
• Shrimp Salad with White Wine Vinaigrette by eating in instead
• Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
• Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
• Green Beans with Rosemary Garlic Butter by Hezzi-D's Books and Cooks
• Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
• Leaner Green Beans by Noshing With The Nolands
• Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
• Horiatki Salata by Peaceful Cooking
• Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
• Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
• Roasted Parsnip and Apple Soup by Curious Cuisiniere

Desserts

• Pumpkin Cheesecake Dip by Peanut Butter and Peppers
• Sweet Apple Bites by Mama's Blissful Bites
• Individual Cheesecakes by Nosh My Way
• Light and Luscious Chocolate Cheesecake by A Kitchen Hoor's Adventures
• Pumpkin Pie Pudding by The Life and Loves of Grumpy's Honeybunch
• Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
• Peanut Butter Coconut Mini Bars by Basic N Delicious
• The Blondie Recipe by Wallflour Girl
• Cinnamon Roll Granola Bars by Pies and Plots
• Skinny Ninja Cheesecake by NinjaBaker.com
• Chocolate Chip Oatmeal Pumpkin Blondie by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Taco Salad and Del Real Foods #Giveaway

Some dinners just hit the spot. In more ways than one. Whether it's just what your taste buds were craving, or it's exactly what your crazy, unpredictable life needed.

Taco salads have always been a quick and tasty solution for crazy day dinners. Toss together some taco-like veggies and cook up some ground beef....

Oh wait..ground beef....that takes a bit more time to prepare. And what if you're like me and rarely have ground beef on hand, let alone defrosted? Although just about any kind of leftover meat works wonderfully in a taco salad. If you have any leftover.

I received a wonderful cooler full of Del Real Foods that saved the day more than once this week. Actually more than twice. The past 2 weeks have been challenging on many levels. Least of all, I had taken the October Unprocessed challenge, which I'm totally loving. But sometimes, something has to give and so often it's our food. We tend to cave into the fast, convenient foods.

Well, let me tell you a little something about Del Real Foods. A lot of the products are just pure, typical kitchen found ingredients (just read the labels). They contain no preservatives. There are gluten free choices, dairy free choice, and zero trans fat. They use family traditional recipes that have been passed down from generation to generation. Each product is cooked in small batches over an open kettle. (Man...I want to be in that kitchen!)

Knowing this made me feel much better about not making dinner from scratch. But you know what? It certainly tasted like I had! My favorite? The cartinas. Tender, fall apart, juicy. Just the way it's suppose to be. And with fantastic flavor!!

Makes great taco salads! And simple nachos....

And let me tell you about their tamales!

Well, the photo should speak for itself. These aren't your typically grocery store bought tamales. They aren't skimpy in flavor OR size. I mean, these bad boys are loaded with tender, juicy meat! Great for on-the-go dinner or lunch.

One last thing. You will not find any of their products in the freezer.

Want a chance to give it a try for yourself? How cool would it be to win a 

Del Real Foods Party in a Box! 

This will give you a chance to either try several meals at home....or you can invite your family and friends over for a party, with fantastic food at a minimal effort. 

Hang on just a minute more....lets get back to the Taco Salad I started off talking about. For some reason it had been quite a while since I made a taco salad. I remember my mom making them when I was a kid but I think taco salads have grown up since then and I'm totally loving the more authentic foods that are available to us now.

This recipe is very loose and subject to change based on tastes and preference, not to mention quantities.

I used the Del Real Carnitas, however, any of their meats would be fantastic.

Chop up the following:
Roma tomatoes
Green onions
lettuce
avocado
cilantro
(jicama would be great as well)

Toss it all together then drain and rinse some black beans, grab a handful of pepitas, shred some cheese and throw that in, along with the carnitas.

Cover a plate with tortilla chips, top with the salad then pour on your favorite dressing (I happen to love cilantro and pepita dressing) and garnish with some queso fresco and a few lime wedges.

Poof...dinner is served! And now I want some for breakfast.

And now...the moment you've been waiting for... Del Real Foods is offering a "Party in a Box" to one of you. One lucky winner will receive delicious Mexican refrigerated food, such as carnitas, tamales and the newest addition of pork al pastor pupusas, a Del Real Foods cooler roller bag and a water bottle!

To enter, you must first leave a comment. There are more options for entries to increase your chances of winning. Good luck!!

a Rafflecopter giveaway

This giveaway is open to US residents only. This giveaway will run from Wednesday, October 22, 2014 through Tuesday, October 28, 2014 (11:59 pm PT). Winner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

I was not compensated for this post, however Del Real Foods supplied me with samples of their product and will be providing the product for the giveaway. All opinions are my own.

Spinach Salad with Curried Apple and Cashew Dressing #SundaySupper

As hot as it is during the summer, it's also a time to chill. Whether you're cooling off in front of the a/c or taking a dip in the pool. Or maybe it's a time to relax and enjoy the season. Ooooor, maybe it's time to enjoy foods that are served chilled.

I prefer to have all 3 versions of chill happening in tandem.

That's where Summer Chillin' comes into full play on Sunday Supper this weekend. It's all about serving food that's perfect for helping you accomplish the summer chillin trifecta.

Typically I love a loaded salad. The more stuff going on, the better. But there are days when I need to put in as little effort as possible to get the job done. Simplicity is key. When you have a simple salad with simple ingredients, I feel that the dressing needs to step up and be the hero.

In this case...I was not disappointed.

Let me introduce you to yet another wonderful recipe from Anne Byrn's cookbook.....'What Can I Bring?'. Seriously, if Anne really asked me that question, I wouldn't ask her to bring this salad because it's what I'd bringing!

The salad in and of itself is the simplest of simples. A few perfectly chosen ingredients, most of which need zero prep. Its the dressing that has me singing praises. If you don't have all of the ingredients already, you'll have no problem finding them.

Spinach Salad with Curried Apple and Cashew Dressing
Printable Version

For the salad dressing:
2 tablespoons white wine vinegar
1 tablespoon dry white wine
2 teaspoons Dijon mustard
1 teaspoon soy sauce
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil

For the salad:
10 oz (about 8 cups loosely packed) lettuce, rinsed and drained
5 oz (about 4 cups loosely packed) fresh spinach leaves, rinsed and drained
1 medium Granny Smith apple, cored and chopped into 1/2" pieces
1/3 cup cashews
1/4 cup craisins
2 scallions. chopped
1 tablespoon toasted sesame seeds (browned in a skillet over medium heat for about a minute or two)

Making the dressing: In a medium sized bowl, whisk together all of the ingredients except the oil. Gradually add the oil just a little at a time while whisking. Continuing whisking for a couple seconds until the dressing thickens a tad.

Taste. Taste again because you can't believe how good it is. Taste it yet again because you are loving it! If needed, adjust the sugar or salt or pepper.

For the salad: Toss everything together. Serve with the dressing. Pour yourself a glass of wine, sit back and chill.

(Leftover dressing can be stored in the fridge for up to two weeks)

I really love the flavor combinations in this salad...the apple, craisins, cashews...and especially the dressing! But then again, I really like curry. The dressing is on the sweeter side (or course you can alter that according to your taste) and the curry flavor is perfect....a nice hint without being over powering.

For more great recipes to help you chill this summer, take a look at what my Sunday Supper friends put together.....

Summer Chillin' Recipe Preview: Brisk Beverages

• Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
• Mocha Madness Milkshake from Desserts Required
• Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Tuna Tartare from Kimchi Mom
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cantaloupe Risotto from Confessions of A Culinary Diva
• Cold Peanut Noodles from girlichef
• Korean Salad from Noshing With The Nolands
• Layered Salad with Green Goddess Dressing from Delaware Girl Eats
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy's Recipes and Writings
• Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
• Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
• Jalapeno Ham Salad from Bobbi's Kozy Kitchen
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane's Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
• Nutella and Pistachio Gelato from La Bella Vita Cucina
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
• Salted Caramel Gelato from Manu's Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• Vanilla Bean Chia Seed Pudding from Pies and Plots
• White Chocolate Fruit Dip from Hezzi D's Book and Cooks

  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Grilled Watermelon, Tomato, and Feta Salad - Guest Post

Time for Summer: Grilled Watermelon, Tomato, and Feta Salad

Watermelon and grilling are two quintessential elements of summer, but did you ever think the two could go together—as in, grilled watermelon? This salad has diced tomatoes, feta cheese, basil, olive oil, vinegar, and grilled watermelon; it mixes the flavors of sweet and savory perfectly! If you’re having a Memorial Day party, try serving this dish. Watermelon is an old favorite for Memorial Day, so why not try this twist on a classic?

Ingredients

• PAM® Grilling Spray
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
• 1/4 cup fresh basil leaves, chopped fine
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 thick slice (about 1 inch) watermelon with rind (for 2 cups diced)
• 1/2 cup crumbled feta cheese

Directions

1. Spray cold grate of gas grill with grilling spray. Preheat grill for high heat. Meanwhile, combine drained tomatoes, basil, oil, vinegar, salt and pepper in medium bowl.
2. Grill watermelon 2 to 3 minutes on each side or until grill marks develop. Cool slightly. Remove rind; dice watermelon. Add to rest of ingredients; gently stir together. Sprinkle with cheese.

Author Bio: This is a guest post by Elizabeth L. on behalf of Hunt’s. Visit our site at www.hunts.com to find tomato recipes, chili recipes, and easy meatloaf recipes.

Peaceful Cooking Note: Thank you Elizabeth for sharing this wonderful recipe with us and giving me the opportunity to have you as a guest writer! The salad looks and sounds delicious! I will definitely be adding it to my Memorial Day BBQ menu. 

A Very Blueberry Thanksgiving

It works. Blueberries with your Thanksgiving feast. I swear! If you're not much of a cranberry fan, then go for the little blue dynamos! If you LOVE blueberries, then just do it! You get that slight tartness with a little sweet, of course, but blueberries also work in savory dishes.

I promise!

Until yesterday, I had no idea that blueberries were so versatile.

I attended A Very Blueberry Thanksgiving luncheon with Food Bloggers of Los Angeles, hosted by Erika of In Erika's Kitchen, sponsored by Blueberry Council and Rioja Wines.

Every dish had blueberries in it, from the appetizers to the main course and last but not least, the dessert. The courses were magnificently paired with 6 different Rioja Wine varieties.

One thing that stuck in my head, as I listened to the Little Blue Dynamos guys talk about blueberries, was the quality of produce that comes from Chile. For some reason I have always thought that imported produce wasn't as regulated as domestic. Well, Chile is an "export powerhouse" and in order to sustain that, they need to maintain a high level of quality and safety standards. Not just US standards but also Canadian, South Korean and European, just to name a few. What that means is the quality is just as good, if not better than what we get domestically. And since their harvesting time is opposite of ours (due to that south of the equator thing) we have the benefits of obtaining various fresh fruits during our winter months.

Our Rioja Wine representative had so much to say (and I realize even more, how little I know about wine). I thoroughly enjoyed each selection that was presented (I even won a bottle!). Here's a nice little tip: if you have a bottle of wine and the tannin is just a little too strong for you, place the bottle in the fridge for about 15 minutes or so and the flavor will soften and you'll have a nice smooth wine to enjoy.

If you follow me on Instagram (PeacefulCooking), twitter (ImStuffed) or facebook (Peaceful Cooking) you will have seen previews of the following amazingly delicious dishes on Sunday. All of which contained blueberries. Every single dish was fantastic. I'm going to share photos and links to the recipes since there are several, rather than make this post 2 miles longs (instead of just 1 mile).

First up we had.... 

Pre-feast nibbles:
Paired with Muga Blanco 2012

Mashed Potato Pops with Blueberry "Not Ketchup"
Printable Recipe

These little pop-in-your-mouth morsels were very good with that little crispy-crunch on the outside. But what made them beyond good, was the Blueberry "Not Ketchup"! Seriously people, you have to try it. It's not too sweet, very smooth with a slight tang. If it were socially acceptable, I would've been eating the dip with those skewers once the potato balls was gone. It's that good!

Pumpkin Soup Shooters with Dried Blueberry Dust
Printable Recipe

Light, subtle flavors, not too thick or heavy. Just enough to keep you from fainting due to starvation while waiting for the big meal! (you know how it is....you don't eat all day because you want to save your appetite) Adding the fun little dusting of blueberries gives this soup shooter that special festive touch.

First Course:
Paired with: Cune Rosado 2012

Butternut Squash Salad with Blueberry Balsamic Vinaigrette
Printable Recipe

Oh my goodness! This is one dish I wish I had taken more of. And a definite addition to my table this year! I'm not much of a salad person but when the flavors and textures blend so wonderfully, I just couldn't help myself. I love this salad. I'm not sure which ingredient won me over...of course the blueberries...but then the pepitas spoke to me....and then...I think the Blueberry Balsamic Vinaigrette started singing to me. Yes! That's what it was. (Nothing like a private serenade)

Side Dishes
Paired with: Cune Rosado 2012
Vina Herminia Tempranillo 2012
Torre  de Ona Finca San Martin 2010
Conde de Valdemar 2010

Chili Roasted Sweet Potatoes with Dried Blueberries
Printable Recipe

Sweet potato fans...here's your chance to get out from under that sweet potato casserole! Healthy, quick and easy and look how beautiful that is. Talk about back to the basic with a new twist. Delish!!

Pulled Turkey Sliders with Blueberry Chutney
Printable Recipe

This is actually a great idea for turkey leftovers. Or maybe a little something to hold over those football fans until the feast is served. If you're an early Thanksgiving Feast eater...then how about a quick bite before you go to bed. Whatever you choose, it's gonna work. These are easy, delicious and fun to eat!

Blueberry Stuffin' Muffins
Printable Recipe

Baking stuffing in a muffin tin? YES!! Little individual servings and everyone gets the best of both worlds....the moist center and the crunchy top. I'm sure you've seen people add cranberries, apples, grapes..etc to their stuffing. Why not blueberries? This whole dish is ingenious! (and look how cute they'd be next to the Pulled Turkey Sliders above!)

Brussels Sprouts with Blueberry Balsamic Glaze
Printable Recipe

If you struggle to find that vegetable side dish that can stand up to the main course, look no further! Brussels sprouts are roasted in a blueberry balsamic glaze yet they maintain their cabbage like integrity that so many enjoy.

Main Course:
Paired with: Lan Edicion Limitada 2008 (my personal favorite of all the wines offered)

Boneless Roasted Turkey Breast with Blueberry Salsa
Printable Recipe

I'm sorry I didn't get a picture of the turkey this was served with but we all know what that looks like. I went back for seconds and all that was left was a little of this salsa....and I was totally fine with that. The combination of blueberry, green apple, and red onions is phenomenal! If you're going to skip the gravy, for whatever reason, then this is the perfect compliment for your turkey.

Last but not least.....

Dessert
Paired with: Blueberry Mulled Cider
Printable Recipe
A lovely refreshing yet comforting cider to finish with. (I don't know why I failed to take a picture. Maybe I drank it before thinking about it)

Pumpkin Blueberry Triffle
Printable Recipe

What a way to end the day! This is truly a delightful dessert. It's not heavy, it's not too sweet. It doesn't make you groan at the end as if you ate so much and wished you hadn't. I should've brought some home though, because now as I'm looking at it, I really want some. It has all the right holiday spices and flavors rolled up in perfect harmony.

If you're looking to switch things up a bit, or introduce a new dish....maybe you have the privilege of enjoying more than one Thanksgiving dinner....the dishes above come highly recommended, by yours truly.

Thank you Blueberry Council and Rioja Wines for sponsoring such a lovely spread.

And Thank you again Erika for a wonderful afternoon, for your hospitality and your expertise in the kitchen!

Quinoa and Roasted Beet Salad (and a Giveaway)

This is the second time in my adult life that beets have found their way into my kitchen. The last time these purple-ish red veggies crossed my threshold was back a few years ago when I was baking my way through Healthy Bread in Five Minutes a Day and I decided to give beets a break (from my childhood memory of having to gag them down) and made some beautify Red Beet Buns.

Loved how they looked but hated how they tasted.

Well, I was faced with them again a couple of nights ago that all started with a phone call that went something like this:

me: "Hello?"
caller: "Hi, this is Nicole from Whole Foods Market and I'm calling to remind you about the cooking class that you signed up for."
me: "Cooking class?" (First of all I had no idea they HAD cooking classes. Second of all, I couldn't remember the last time I'd been to Whole Foods)
caller: "Yes, you've signed up for our Transition to a Gluten Free Diet cooking class"
me: "Ooooh...(the bells are ringing) my daughter must've signed me up"

Turns out that yes, my daughter signed us both up for this class. Since it was free, I figured why not. So I went. It was more like a lecture than a real cooking class. The place was packed. The instructor/dietitian was wonderful and demonstrated how to make several dishes along with sharing some great information about eating gluten free.

I know there are a lot of people out there who have to eat gluten free do to Celiac Cisease. I also know that there are a lot of people out there who just choose to eat gluten free. What I didn't know was that somewhere between those two reasons are the gluten intolerant. My youngest child has gone gluten free. It started out as a choice after finding out about GMO foods but ended up being more of a mild sensitivity reason. Apparently gluten can possibly cause a lot of things that you wouldn't even realize (headaches, hair loss, dry cracked skin are just a few of the possibilities).

Here's a great list of websites that were recommended at the class if you want to do more research:
www.celiac.org
www.gluten.net
www.csaceliacs.org
www.celiaccenter.org
www.foodallergy.org
www.livingwithout.com

(yes, I'm hosting a giveaway...here's a sneak peek. more details in a minute)

Back to beets. Ok, so there I was, sitting in a room full on strangers, and the assistant was passing around one of the foods that was prepared. The star ingredient was suppose to be quinoa. But all I could think about were the beets inside that little cup that was heading my way. Sure, I could've said 'No Thank you, I'll pass'. But that wouldn't have been very foodie of me. So I took the cup...looked at it...my nostrils flared a little as I eyeballed those big chunks of beets...sniffed a little

Then came the tentative, cautious, very doubtful bite....

Omg...it was good!! Really? Yes, really!! I mean...of course it still tasted like beets but there's something in the roasting process that mellows and sweetens the beet.

Quinoa and Roasted Beet Salad
Printable Version
1 bunch of beets
Greens from 1 bunch of beets
Salt to taste
1 to 2 TB extra virgin olive oil
2 garlic cloves, minced
2 tsp caraway seeds, lightly cruhed
4 cups cooked quinoa
Crumbled goat cheese to garnish (optional, I opted out)

Preheat the oven to 400' F

Trim the greens off the beets. Scrub the beets and wrap them individually in foil. Bake for about an hour, until for tender. Let them cool. Once cool enough to handle, peel off the skins, cut into 1/4" dice. Set aside.

While the beets are in the oven, cook your quinoa. 1 cup of dry quinoa yields about 3 cups. This recipe calls for 4 cups. You can cook 2 cups of dry quinoa per the package instructions and put whats leftover in the fridge. It'll be good for a couple of days. Or, you can freeze it. Quinoa freezes very well and thaws quickly for future use.

Wash the beet greens and remove the center vein. Steam for for 2 or 3 minutes then plunge them into ice water to 'refresh' them a bit. Squeeze them dry and chop. (beet greens act a lot like spinach greens).

In a large heavy skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until fragrant (about 30 seconds). Add in the caraway seeds and beet greens along with some salt and pepper to taste. Cook and stir for about 30 more seconds. Toss in the quinoa and beets

Toss together until everything is well combined, heated through and the quinoa is beet red.

And there you have it...a beautiful salad full of amazing nutrients. And it's gluten free for those who need it. And hey...now I don't have to say that I don't like beets. I can say...I like roasted beets.

Now...its GIVEAWAY time!!

Just in time for Mother's Day. Tate's Bake Shop would love to send 1 lucky winner this beautiful, chock full of goodies basket. You will find it packed with:

Lemon Tea Loaf
Buttery-rich Shortbread Squares
Individual Coffee cake
Box of Tate's Bake Shop's famous crispy Chocolate Chip Cookies
Baking with Friends Cookbook

Entering to win is simple: Leave a comment.

If you'd like a better chance at winning, do a few extra things:

Announce the giveaway on:
Facebook (then leave a comment)
Twitter (then leave another comment)
Google+ (and another comment)
etc etc.

Basically, each comment you leave stating how you've shared the news about my giveaway, will equal one entry.

Contest ends May 1st, 11:59 pm 

Tate's Bake Shop is also giving all my readers (and their family and friends) a discount. All purchases made until 5/12/13 will receive a 20% discount by using the discount code: mom13

Good luck!

**** 5/1/13 note: I had the incorrect picture of the basket posted before. It has now been corrected. I appologize for any inconvenience or misrepresentation.

Salubrious Sunday - Greek Chicken Pasta

I had no idea what to make for dinner on Sunday. I wasn't in the "mood" for anything and it was really getting on my nerves. So I searched the net. Didn't find the loads of "healthy" meals that I thought I would but I did come across something that intrigued me.

Greek Chicken Pasta

I found this at AllRecipes....submitted by Lalena

I did make some changes. Most of which I hope are for better health.

Well, one of them is.

Then the other change, which was more due to what was defrosted and not a deliberate alteration, well...it kinda voided my "healthy" change.

But this recipe has great potential for total salubriousness.

1 lb whole wheat/ whole grain Penne pasta

1 tablespoon olive oil

2 garlic cloves, crushed

1 cup red onion, chopped and divided

4 skinless chicken thighs (should be boneless skinless chicken breast, chopped)

1 14oz can artichoke hearts, drained and chopped (I used the kind that was in water, not oil)

1 large tomato, chopped

4 oz herb goat cheese

3 tablespoons chopped parsley

2 tablespoons lemon juice

1 tsp oregano

Salt and Pepper to taste

More lemons for garnish

Small amount Light Greek Vinaigrette (if desired)

Cook the pasta according to package instructions

Heat olive oil in a large skillet over medium heat. Add 1/2 cup of the onion and saute for 2 minutes. Stir in garlic and heat for maybe 30 seconds. Season chicken with salt & pepper and add to skillet....

Cook until juices run clear. If you are using chicken with bone, you may have to cover the skillet with a lid for a few minutes.

Remove chicken from the pan. (Although if you're using chunks of chicken breast, just leave the chicken in the pan.) When the chicken cools off, cut it off the bone.

While the chicken is cooling, de-glaze the pan with the lemon juice, scraping up all that flavor from the bottom of the pan.

Combine the artichoke hearts, tomato, cheese, remaining onion, parsley and oregano

Are you thinking what I'm thinking?

Yaaaa....this looks pretty darned good as is!

Now....put the chicken back into the pan along with the veggie mix and the pasta....

oook, this skillet is awfully full. I would've transfered it all to a large bowl, but I wanted to make sure I had every ounce of flavor from the de-glazed bottom.

And so I very carefully combined with a spoon.....

Slowly turning...from the edge to the center....as if I were folding in foo-foo egg whites. Stirring until heated through.

But as careful as I was...and as much as I tried to keep it all safe and sound, inside my skillet....

We had a casualty

Man overboard!!

I'm sorry little guy. I tried....I really did

But..being the strong survivors that we are we over came our loss and stoically continued on our way to success (or course the hungry whines coming from the other room didnt hurt). Garnished with a little sprig of parsley...and lemon wedge and added just a drizzle of the Greek Dressing for a tad bit more flavor and voila!

Dinner is ready.

I have no idea how many calories this has. I don't know if I'll make it again.

Possibly.

I'd probably make more changes.

It would be good as a cold salad.

I'd add olives, more tomatoes...maybe those cute little grape tomatoes.

And I'd use a different cheese. I'm not a huge feta fan (as suggested in the original recipe) but maybe a garlic and herb feta, or some other kind of crumbly cheese.

The important thing is...I made dinner. We ate, we liked, therefor we're happy.

Pasta Salad The Way I like it

Back in May I was looking for something to take to our monthly potluck at work and I remembered my friend Michele over in BakeSpace had posted a recipe on her blog for Pasta Salad that looked great. (If you'd like to take a look at her post click here) I highly recommend her blog. She has some great recipes over there and some fun Italian music to listen to.

Well, I made the Pasta Salad....not realizing how much it would make. I ended up only taking half to work and left the rest at home, which was plenty to last us for a few days. The original recipe makes enough to feed an army (which is probably great when you have a large Italian family :) ).

The salad was a total hit! I've even given the recipe to fellow employees. Thank you Michele for sharing such a wonderful recipe.

Fast forward to July 4th....

We had several friends over to celebrate with us and I decided to make the Pasta Salad again. (only this time I learned my lesson and cut the recipe in half. It still made a ton! LOL)

Before I continue, I just want to show you this cute, old platter that my friend brought, filled with veggies....

Look in the center? Recognize that little gal? How many of you got to eat crudite from a Strawberry Shortcake Platter on the 4th of July?

I did make a few very minor, slight changes to Michele's recipe, and I'm sure if you try my version, you'll add or subtract or change a few things yourself. I'm just going to list what I used here.

Do any of you remember that game on Sesame Street? 'One of these things doesn't belong here....one of these things just isn't the same'. Well, there is an item that doesn't really belong...do you know which one it is? I mean, I used it....but its not really a "member"...its sort of an outcast.

1 lb of cooked medium sized pasta (such as faralle, rotelle, cavatappi...or those fun corkscrew ones)

1 large jar of marinated artichoke hearts, drained and cut (I've thought of using artichoke bottoms instead but I couldn't find them)

1/2 can garbanzo beans

1/2 jar roasted red peppers, drained and chopped

1/2 each red and yellow bell pepper, diced

1/2 medium red onion, diced

1/2 cup sliced black olives

1 small bunch of broccoli, cut into bite sized pieces

1 basket of grape tomatoes, cut in half

1 round of Queso Fresco cheese, crumbled

a few leaves of fresh basil, chopped

Parmesan cheese to taste

Salt and Pepper to taste

Your favorite Italian Dressing

For the pasta, I used corkscrew (riccioli) pasta the first time, and this time I used cappelletti. I think I prefer the corkscrew. But look how cool this stuff is....

Toss the cooked pasta with your Italian Dressing...adding a bit at a time until you're happy. Add the remaining ingredients and toss together. You might find that you need a bit more dressing at this point.

And you know what? It's even better if you make it the night before, giving the pasta a chance to soak up all that dressing. YUM!!!

Salubrious Sunday #6 - It was a HIT!

Finally! I salubrious meal I have no complaints about, whatsoever. Great flavor, simple...and everyone loved it. (in this household, thats saying an awful lot). Wooo Hooooo

What did I make you wonder? Well, have a seat, help yourself to the margaritas and I'll tell ya all about it.

I'll start at the beginning. It was late, I was tired and hungry and shopping for frozen dinners on Friday night after work. I wasn't real happy about it either. So when I found myself in the magazine and book section, my eyes wandered to the few cookbooks that Ralphs so grudgingly displays (how many months has it been since The FoodNetwork Magazine was published? ya, well, they STILL don't carry it). And what does my tiny little eye spy? Something green.....

And the keywords...Fast & Healthy Cookbook. It was a weak moment and I was irritated and therefore decided I deserved this book.

I needed this book.

I wanted this book.

A quick thumb through, a flick of the wrist...and I was committed.

That Pillsbury cookbook was in my shopping cart.

Nothing could stop me now.

When I got home, I handed the book to my youngest daughter and asked her to pick out Sunday's meal. For a 17 year old, she has a great eye for ingredients. One of the dishes she chose didn't even have a photo. Photos are often the first thing that catches my eye when looking for a recipe. (Shit! No wonder I've gained so much weight. I'm eating twice. Once with my eyes...and then again from my plate!)

She chose.........

Santa Fe Grilled Chicken

&

Honey-Lime Berries and Greens

I added grilled corn on the cob

If someone could please refill my margarita glass, I think its time to cook....

8 boneless skinless chicken thighs (the recipe called for breasts but I prefer thighs)

1 tablespoon canola oil

2 tablespoons taco seasoning mix (I used my own...recipe to follow)

3 oz mozzarella cheese sliced into 8 pieces

1 cup of your favorite chunky-style salsa

When I can, I prefer to use homemade stuff. I'm referring to the taco seasoning in this case. My handy-dandy, trusty Betty Crocker cookbook has a great recipe for seasoning taco meat.

Look at how ooold this book is....

and what a mess it has become over the years.

Anyways...you only need 4 common ingredients for taco seasoning

2 tablespoons chili powder

1 teaspoon salt

1/2 teaspoon cumin

1 teaspoon garlic powder

Combine.

Thats it and its really good. Much better than that packaged crap.

(I think its little accidents like this that have made my book such a mess.

Such a waste of good smokey cumin )

Heat up your grill.

Brush both sides of the chicken with the oil and sprinkle with taco seasoning.

Hold your horses!!! What a pain that is. That chicken went into a bowl along with the oil. Then I added the taco seasoning and tossed everything around until the chicken was evenly coated....

oh ya...and I didn't measure the amount of taco seasoning I used...I just threw it all it.

Place chicken over medium heat. Cover grill and cook until done, turning once. During the last minute of cooking, top each piece of chicken with a slice of cheese, to melt.

While thats going on, lets get started on the salad.

6 cups of mixed salad greens

3/4 cup fresh strawberries, sliced (raspberries were also a suggestion but they're too damned expensive!)

4 thin red onion slices, separated into rings

2 tablespoons sliced almonds (I only had whole)

Combine in a bowl and gently toss (duh)

And the star in this little recipe is the fabulous dressing!!!

1/4 cup lime juice (FRESH...trust me, it makes a huge difference)

3 tablespoons canola oil

3 tablespoons honey

1/4 teaspoon poppy seed

1/4 teaspoon Dijon mustard (one of the few things I don't mind having mustard in)

Combine all ingredients in a small bowl and whisk together...

By now your chicken is probably just about done. The corn is grilled and everything is ready to serve.

Here's the conversation that went on as my husband was bringing the plate in from the grill:

him: "Why did we put the cheese on this?"

me: "umm...because I thought it would be good?" (how do I answer that?)

him: "But the chicken was fine without it"

me: "hm" (hoping my indifference will shut him up, but noooOOOooo)

him: "It has good flavor without the cheese". (I think he tried not to look perplexed and chance possibly offending me)

me: "well, it will be good with the cheese too."

him: "I just don't understand why." (as he snags a small cheese-less morsel from the plate and pops it into his mouth)

me: "If you don't want the cheese, just take it off yours!" (good lord, leave it alone already!)

him: "No, I'll leave the cheese on it." (omg! then what was this all about? )

Well, in the end he ate his chicken with the cheese, and the salsa (which was deemed unnecessary as well prior to serving.) without a single complaint and he even went back for seconds.

The chicken was tender. The cheese and the salsa were a great balance to the taco seasoning.

The salad was tangy and sweet. The citrus flavor from the dressing complimented the chicken. If you could have a green salad as a dessert, this one could almost do it. It would also be great with sliced oranges and avocados.

Oh ya...I almost forgot. You wanna know the dietary info?

Santa Fe Chicken:

Calories: 210 (Calories from fat 80)

Total Fat: 9g (Saturated Fat 3g, Trans Fat 0g)

Cholesterol: 80mg

Sodium: 430mg

Total Carbs: 4g

Honey-Lime Berries and Greens:

Calories: 120 (Calories from fat 60)

Total Fat: 7g (Saturated Fat 0.5g, Trans Fat 0g)

Cholesterol: 0mg

Sodium: 25mg

Total Carbs: 13g