Quinoa Tabouleh - Recipe

Back when my life was my own (or, I thought it was - aka: before children), I was going to school  for Interior Design while working as a store manager for a local decorative fabric store.

One of my very ♥sweet♥ employees was an older lady named Mary Tringadjis, who kind of adopted me into her family and treated me as such ♥.  Mary introduced me to the wonderful, amazing flavors of Greek and Mediterranean food and made the most amazing Baklava I had ever tried, or have tried since.  I thought I didn't like baklava until I had hers ~ I am convinced no one could make it like she could!  When I was expecting my daughter, she would bring me all of my favorites on a regular basis. =)

While this isn't a recipe for Baklava, it is a Mediterranean recipe and every time I make it, I think of Mary and silently thank her for exposing me to what has now become my favorite Ethnic cuisine......and I sometimes close my eyes and imagine I am in the one place in the world I would go if I could:

Care to join me? ; )

Unfortunatley, I'm not there right now.  : ( 

But, I am starting a fruit and veggie fast today.  Because I am exhausted.  Really exhausted.  And don't feel well......and kind of tired of not feeling well.  Often when I get in this run-down rut, I find that fasting and praying helps get me back where I need to be.  So, that's what I'm going to do......and this recipe fits into my fast for lunch or dinner.  When I'm not fasting, I combine it with my homemade hummus and grilled portebello mushrooms and wrap it in a whole grain wrap.  Amazingly, wonderfully, healthfully delicious!!

Quinoa Tabouleh

Photo by Timeless Gourmet

 Prep Time: 10 mins Total Time: 30 mins Servings: 6-8

Ingredients :

1 cup quinoa
2 cups water
1 -2 medium tomatoes, cut into cubes
1 medium onions or 6 green onions, finely chopped
1 medium cucumbers, peeled and cut into cubes
1 small green peppers, seeded and cut into 1/2 inch cubes ( opt)
1 bunch parsley, finely chopped
1 cup fresh mint, Finely Chopped or 1 teaspoon dried mint
1/3 cup lemon juice
1/3 cup olive oil
4 garlic cloves, minced
1 teaspoon sea salt
pepper

Directions:

Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.

In a medium saucepan, bring the water and quinoa to a boil over high heat.

Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes.

Let cool completely.

Stir the tomatoes, onion, cucumber and parsley into the quinoa.

In a small bowl, whisk together the lemon juice, oil, garlic and salt.

Pour over the quinoa and toss well.

Cover and refrigerate for at least 30 minutes before serving

Curried Chicken Lettuce Wraps

I am starving.  Really.  So hungry right now.  And I want to make this....but I don't have all  the ingredients.
Sigh. 

Seriously, this is one of my most-loved chicken salad recipes.  Eat it by itself, stuff it in a pita pocket, roll it in a tortilla....or, as the name and pic suggest ~ make a pretty and low-carb lettuce wrap! 

I sometimes try to make it just for myself.  You know, make a batch for a healthy and delicious lunch option that will last me a few days because it's so good I don't get tired of it.  But these beggars that live with me always have to stick their noses in my business! ; )

Turns out they love it, too.....so that batch that is supposed to last me a few days usually lasts ONE.  Ahhhh....the joys of family life!  Sharing is sometimes highly overrated.

Curried Chicken Lettuce Wraps

The pic doesn't do it justice........just trust me.  I like good food!

Ingredients :

1/2 cup sour cream (or reduced-fat sour cream)

1/4 cup mango chutney

1/4 cup mayonnaise (or light mayo) 

1 teaspoon curry powder

1 clove garlic, minced

1/4 teaspoon salt

1/2 cup celery, diced

1 apple, cored and chopped

1/4 cup red onions, diced

2 cups diced cooked chicken breasts

1/2 cup dried cranberries

12 lettuce leaves (I use leafy green - or serve on a bed of fresh spinach)

1/4 cup sliced almonds

Directions :

Mix first 11 ingredients together (sour cream to dried cranberries).

Put approximately 1/4 cup mixture on lettuce leaf and sprinkle with 1 tsp almonds.

Roll up and enjoy!

Apple-Cranberry Wheat Muffins

Posting one of our favorite muffin recipes today ~ as far as my kids are concerned.....any day that begins with warm, homeade muffins is a good day indeed!  As always.....my fresh whole grain substitutions, as well as any others, are in parenthesis.

Busy mom tip:  sometimes I'll double the recipe and bake in two loaf pans instead, adjusting the time as necessary.  This saves me time in more ways than one:  loaf pans are easier and quicker to clean, and I can freeze the extra loaf for another time. =)

When I bake it in the loaf pan, my crew also enjoys it warm with cream cheese (Neufchatel - 30% less fat) if we have it!

Apple-Cranberry Wheat Muffins

photo courtesy of Luv2Bake @ food.com

Ingredients :

1 1/4 cups all-purpose flour

1/2 cup whole wheat flour

(or omit the 1st two ingredients and use 3 1/3 cups freshly ground soft wheat or a combo of ground soft wheat and ground oat groats)

1/2 cup granulated sugar

1/4 cup toasted wheat germ

2 teaspoons baking powder

1 teaspoon ground cinnamon

2/3 cup carnation fat-free evaporated milk { 5 ounce can} - (or low fat milk if you don't have evap.)

1/3 cup 100% apple juice, Premium

1/4 cup vegetable oil  (or 1/4 cup unsweetened applesauce)

1 large eggs

1 1/4 cups baking apples

3/4 cup dried sweetened cranberries (OCEAN SPRAY CRAISINS)

1 tablespoon cinnamon sugar

Directions:

Preheat oven to 400º F.

Grease or paper-line 12 muffin cups.

Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.

Beat evaporated milk, apple juice, vegetable oil and egg in small bowl until blended.

Add to flour mixture; stir just until moistened.

Fold in apple and cranberries.

Spoon batter into prepared muffin cups, filling 3/4 full.

Sprinkle with cinnamon-sugar.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 2 minutes.

Remove to wire rack to cool slightly.

Serve warm.

Sweet Diva's Birthday Party Cake.....Recipe By Request

Posting this recipe by request of a friend......if you've ever been to one of our birthday parties (well....except for Jacob ~ he's a boy after my own ♥chocolate-loving♥ heart) , you've most likely enjoyed a version of this cake.  Guaranteed to bring rave reviews and happy party-goers!

Warning:  There is nothing healthy about it.  But it is good!  And.....it IS for a special occasion, after all!  ; )

Take It Easy Yellow Cake

Ingredients :

2 cups flour

1 1/3 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup milk

2 teaspoons vanilla

2 eggs

Directions:

Heat oven to 350*.

Mix dry ingredients in large bowl.  Add shortening, milk and vanilla.  Beat on med for 2 minutes. Add eggs and beat for 30 seconds more.

Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean. 

Creamy Cake Filling:

Ingredients :

1 (3 1/2 ounce) boxes instant vanilla pudding or 1 (3 1/2 ounce) boxes chocolate instant pudding

3/4 cup whole milk

1/2 pint heavy cream

1 teaspoon vanilla extract

Directions:

Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*.

Wilton Extra Special Buttercream Icing

Take note: this makes a lot....which I usually need because we tend to have big parties where entire families stay, so I need to make a big cake and need all this frosting!  You might want to halve the recipe.

Ingredients:

2 cups solid vegetable shortening

8 cups (2 lbs.) confectioners' sugar

1/2 teaspoon salt

1-2 teaspoons clear vanilla extract or your favorite flavoring (I use 1 tsp. vanilla + 1 tsp. almond)

6-8 ounces whipping cream

Makes: About 7 1/2 cups.

Instructions:

Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cupcake. It will keep 3-5 days in the refrigerator.

*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.