Friday, June 26, 2015

Weekly Recipes 4

While I visited with Barb and her family I made dinner several nights just to share recipes.  Her kitchen is an excellent place to cook and I like that. She, like me, is an ex-vegetarian who now eats good, local meat.  It was fun to cook for her family.  They like unique dishes just like me.


Quinoa Tabbouleh with chickpeas-It was delicious; light and refreshing, a perfect summer dish.  Simple ingredients all tossed together:

1 cup cooked quinoa
1 can chickpeas (garbanzo beans), drained and rinsed
½ pound Persian cucumbers or 2 hothouse cucumbers (if using hothouse, seed the cucumbers first), sliced
2 cups cherry tomatoes, halved
1 cup finely chopped green onion, white and green parts
1 cup chopped fresh Italian flat-leaf parsley leaves
1 cup chopped mint leaves
⅓ cup fresh squeezed lemon juice (about 2 large lemons)
⅓ cup extra virgin olive oil
kosher salt and freshly ground black pepper

And I made these black bean burritos with sweet potato added in. They were so yummy; I could have eaten 3 or 4 but I kept it to one.  It's all about eating good food in small quantities.

Once we returned home I made this kid-friendly dish (crock pot enchiladas) on a very busy day so dinner would be ready when the family walked through the door.  I was gone-off to hear music at the Gentleman of the Road tour-and it was fantastic! even though it was a little strange to be away from the family, off doing my own thing at our sacred dinner hour. Every once in while you need to surprise them with a twist.  I made them dinner so they would still love me while I was gone.

Another day I made this berry tart which also turned out great. Barb sent me home with a few pie shells so I didn't have to make the dough, which made it simple.

What did you create this week?

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