Nothing was planted - ground was still too cool and wet. Hopefully in another week. Set out a couple of my porch ornaments and emptied out last years flower pots.
Luckily, what with everything going on, I had some simple recipes ready to go for lunches and suppers. I recommended both of these below.
Quinoa Corn Salad with Cilanto (Ckng Lght BB) Gluten Free, Vegetarian
This was a snap to pull together and the flavors reminiscent of the southwest. I made this for lunches for the week so it does keep and carry well. This would be perfect for a picnic or potluck (might have to double for a potluck). I did drop a couple of ingredients which I didn't want to pay for, and I didn't think the hot sauce was necessary. If you have some hot heads in your house, have some hot sauce on the side for them. I plan on making this dish again - maybe even adding some shrimp if for supper.
Grains are often overlooked in the salad department. This cool, south-of-the-border salad is an excellent alternative to rice in a Mexican spread. Quinoa was one of the acient staple foods of the Inca civilization and is now being cultivated in the U.S. It has the highest protein content of all the grains and is also a very good source of calcium, iron, phosphorus, B vitamins, and vitamin E. Quinoa is quick and easy to cook. The only fussy part involves an initial rinsing to rid the grain of bitterness. One of the many endearing qualities of quinoa is the cute little spiral impressed upon each individual grain when it's cooked...you have to see it to believe it!
Serves 6 (exactly)
1 cup (240 ml) quinoa
1 1/2 cups (360 ml) water
1/2 tsp (2.5 ml) salt
2 1/2 cups (600 ml) corn, fresh or frozen
1 small red onion, minced
1/2 red pepper, finely diced
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) lime juice
1/4 cup (60 ml) chopped cilantro
1 tsp (5 ml ) salt
Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
Steam or lightly saute corn until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.
Pasta with Herbs, Tomatoes and Peas (Ckng Lght, June 2013) Vegetarian, GF if sub pasta
Another dish that was quick and easy to assemble - perfect for the Husband on one of my yoga nights! I enjoyed the spring-time flavors of the tomatoes and peas. We did add a drizzle of a "Tuscan-herb" olive oil over the top for just a slight flavor boost, but really, this was good "as is" and can be on the table in under 30 minutes.
|photo from cookinglight.com|
- 8 ounces uncooked penne pasta (I used rigatoni)
- 1 cup frozen green peas, thawed
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 3 cups cherry tomatoes, halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup thinly sliced fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
- 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
- Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.
- Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.