Recently my inbox and mailbox have been bombarded with ads of fall clothes and back to school specials meaning autumn is right around the corner and with that comes “warmer” meals likes soups and stews.
But even though the stores and catalogs say its time for fall, and admittedly, I am getting excited for fall clothes, I’m still sticking with easy summer salads for a little while longer.
I found this recipe and adapted it to be more cucumber, no mint, and added some quinoa since an open package of it had been sitting in the cupboard for a while and I thought it was about time to get it out of there. As an added bonus the quinoa is a good source of protein so it gave the salad a little substance.
Its definitely tasty, try it for yourself!
- 1 C quinoa, cooked per package instructions
- 2 cucumbers, peeled and roughly chopped
- 1-2 tomatoes, seeded and roughly chopped
- 1/3 red onion, chopped
- 1/2 bunch parsley, chopped
- 1 tsp minced garlic
- 1+tbs olive oil
- 2+tbs red wine vinegar
- 1/4 tsp salt
- 1/2 tsp ground mustard
-Cook the quinoa per package instructions. While its simmering, chop up all the veggies.
-Combine cucumber, tomato, onion, and parsley in a bowl. Add cooked quinoa.
-Combine garlic, olive oil, vinegar, salt, and ground mustard then pour over vegetable mixture. Toss to coat.
-Add salt and pepper to taste.
-Serve immediately. Store leftovers in the fridge.
We’ve finally hit somewhat of a “cold front” with temperatures in the low 90’s (which is totally amazing compared to the scorching triple digits we had last week). When it’s this hot, it’s hard to get myself to actually cook around a hot stove and I find myself veering toward more salads and other cold dishes.
Did I keep you in suspense long enough?! Last week I gave B a plethora of peanut butter possibilities for his upcoming birthday treat. After much deliberation, here’s what he chose:
Peanut Butter Cup Cookie Pie via The Family Kitchen
(Sorry for blurryness on the pic, this instagram photo is my only photo of this pie since I made it late at night and it was taken to Brandon’s office early the next day)
I made the pie exactly how the linked recipe says. No need to change something so good!
But wait, I had so much peanut butter baking spirit in me last week, that I made two treats.
I feel like the blog has been really heavy on the food posts lately. I have a lot of crafty/diy ideas brewing in this head of mine, I just haven’t had time to work on them. But seriously, my task list on gmail is getting so long with fun blog ideas. Craftiness is on its way! But until then, brace yourself for a tasty round up!
I made this potato salad for the Father’s Day festivities this past weekend and it was a definite hit! Brandon isn’t a fan of mayonnaise, and I when I saw this recipe I thought it sounded so summery and fresh I had to try it out.
German Potato Salad (a recipe from Whole Foods)
- 2 pounds Yukon Gold or yellow potatoes, unpeeled
- 1/2 pound bacon
- 1 large white onion, chopped
- 2 tbs canola oil
- 3 tbs whole-grain mustard
- 6 tbs apple cider vinegar, or to taste
- 1 bunch green onions, chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tbs chopped parsley
Boil potatoes in a large pot until tender, 15-20 minutes. Don’t let them get too soft! Drain and cool slightly, then slice. Put sliced potatoes into a large bowl.
Meanwhile, cook bacon in large skillet. Put on a paper towel-lined plate to drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tbs fat from the skillet and return to medium heat. Add white onion and cook until lightly browned, 7-8 minutes. Add onion and warm bacon to potatoes. Gently toss together.
In another bowl mix together oil, mustard, vinegar, green onions, salt and pepper. Pour over potato mixture and gently toss together until coated. Garnish with parsley. Serve warm or at room temperature. Serves 8.
I made it the day before and let it sit in the fridge overnight. It was still very good. I doubled the recipe since we were having people over but there were a ton of leftovers, partly because there was so much other food. I also think it would have been better with a little less vinegar. Regardless, it was very good. Definitely a keeper!
Yep, you read the title right. I made asparagus lime pie. Don’t ask me why.
Ok, go ahead and ask.
I did it because:
1) I had the ingredients…which maybe isn’t the best reason for putting them together. I also have granola bars and mustard, but I don’t think I’ll be mixing those two together any time soon.
2) the recipe just sounded unique, and there was no picture so I was dying to see what the heck an asparagus lime pie looked like.
3) who knows, maybe it would be good?
Ok, so this recipe wasn’t on my round up, but I found it in a Kraft Food + Family from 2007 or something ridiculous like that, (oh em gee, Steph, you still have magazines from 2007!??!) ( I know, right?) so the link and image wasn’t readily available. Lucky for you, I’m blogging about it!
I’ve somehow managed to have a bowl full of limes, and I don’t mean 2 or 3 extra limes, I mean I have about 9 limes sitting in a bowl.
So what the heck do I do with these limes? Make something of course! But I need recipes that call for regular limes, not key limes. Here’s a round up of some that I found. Hopefully you’ll be seeing what I decided to make with all my limes sooner or later. (probably sooner, last time I checked, I didn’t pay the premium price for the immortal limes)
Of course I buy some produce all year round, but once the temperature starts to rise I find my fridge is constantly stocked with fresh cut fruit and veggies. I made this pico for chip dipping and taco topping this past weekend. It was too tasty not to share!