Wednesday, July 20, 2011

The First Homemade Dinner in the New Condo!

Tonight's plate consisted of grilled Ahi, grilled asparagus, sauteed onion and mushrooms, and a fresh veggie salad with lemon and sliced avocado. It looked spectacular on the new red plates!

Created by
Suzannah Blanchard

Quinoa Salad

Chicken Quinoa Salad
Created by:
Suzannah Blanchard

Total Time: 30 min. 
Yields: 4 servings

(Picture will be posted soon!)

1 cup uncooked quinoa
2 cups water
1 chicken breast
2 green onions
1 cup grape tomatoes (halved) 
1/2 cup marinated artichoke hearts
1/2 cup feta cheese
1/2 cup toasted pecan halves
3-5 chopped fresh basil leaves

1/4 cup olive oil
3 Tbsp water
3 Tbsp rice vinegar 
2 Tbsp apple cider vinegar
2 tsp dry mustard
1 Tbsp ground basil
1 Tbsp ground oregano
1 Tbsp ground parsley
1 tsp granulated garlic
salt and pepper to taste

1. Place uncooked quinoa and water in a medium sauce pan. Bring to a boil for 5 min. Place lid on pan and simmer on low for 15 mins. Stir occasionally. Quinoa should become light and fluffy. With a fork toss gently. Place quinoa in the fridge to cool for about 10 min. 

2. While quinoa is cooking, cook the chicken breast and season with your favorite italian seasonings. 

3. Chop green onions and set aside. Once the quinoa is at room temperature mix the chicken, green onions, tomatoes, feta, artichokes, pecans, and basil into the quinoa. 

4. Mix the oil, water, and vinegars with the dry mustard. Mix well. Add the rest of the ingredients and stir until well combined. 

5. Drizzle the dressing over the salad. Toss gently! 

Enjoy! Please feel free to comment and let me know how your salad turns out.  

Monday, July 18, 2011

Great Summer Salad

Broccoli Salad

Curry Broccoli Salad
Created by:
Joanna Hicks

Total Time: 30 min. 
Yields: 4 serving

4 cups broccoli florets
4 cups water
1/4 cup sliced small purple onion
1/4 cup slivered almonds
1/4 cup raisins or dried cranberries

1/4 cup olive oil (avocado oil)
1/4 cup apple cider vinegar
2 tbsp mayo (vegenaise)
1 tbsp honey (1/2 pk. nu naturals)
3 tbsp water
3 tbsp curry powder
2 tbsp fresh lemon juice
1 tsp granulated garlic
 sea salt and pepper to taste

1. Bring water to a boil. Then blanch the broccoli by submerging the vegetables briefly in boiling water.  Chill in ice water. This is done to preserve texture, color, and flavor.

2. Slice onion into thin wedges 

3. Combine vinegar, mayo, honey, water, lemon juice, curry powder, and garlic in a blender. Pulse till well blended. while blender is still on low add the oil. 

4. Combine broccoli, onions, almonds, and raisins in a bowl. Add dressing. Toss, cover, and refrigerate! 
Serve and enjoy! For best results it is important to let refrigerate for about 3 hours prior to serving.

Be Creative. I've made this salad using dries cherries or chopped fresh medjool dates as an alternative to raisins and it was so good. I've also used 3 tbsp canned  coconut milk instead of mayo (gives it a Thai flare.)
You could also experiment with other nuts.