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Monday, July 24, 2017

Recipe Review from 7/9/2017 and 7/16/2017

I know I've been  busy when a week goes by and I realize that none of my posts were actually posted.  Oops!  So, doing a double post here for the last two weeks. 

First - Kepler update!  The Lil' Monster had his final exam and shots a week ago.  He's doubled in size since we brought him home and is now a very solid 25.5 lbs.  I'm also happy to report, he's lost his first tooth!  I can't WAIT for the rest of the little needle teeth to go away.

Puppy eyes!  (or, "can I have a treat?')

Lots of "leftovers" over the last couple of weeks!  A bit of freezer and pantry reduction...mostly freezer.   This years blueberry crop is going to be another bumper crop and I'm still trying to use up LAST years bumper crop.  I might have to make freezer jam this year. 

The Meal Plan from 7/9/2017
Sun (L) polish and baked beans         (S)  shredded pork
Mon (yoga)  shredded pork
Tues - Moroccan stew and basmati rice
Wed - polish
Thurs (yoga)  Moroccan stew and basmati rice
Fri - Pizza

The Meal Plan from 7/16/2017
Sat (L) leftover pizza    (S) Quinoa Bowls
Sun (L) leftover quinoa bowls   (S) Leftover shredded duck
Mon (Owatonna) 
Tues (Owatonna)
Wed (Owatonna)  Caesar bagels
Thurs (yoga) Caesar bagels
Fri - brats and grilled potatoes

Quinoa Bowls with Avocado and Egg  (Ckng Lght, Aug 2017)  vegetarian, gluten free
 Easy! Fast! Tasty! Filling! Make it!

I used regular quinoa and made two cups cooked.   I used the full can of black beans.  And this made enough for two meals for two. 

Serves 2
photo from
2 teaspoons extra-virgin olive oil, divided
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt, divided
1 cup hot cooked tricolor quinoa
1 cup grape tomatoes, halved
1/2 cup canned unsalted black beans, rinsed, drained, and warmed
2 tablespoons chopped cilantro, plus more for garnish
2 large omega-3 eggs
1/2 ripe avocado, sliced

  1. Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt.

  2. Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls.

  3. Heat a medium nonstick skillet over medium. Add remaining 1/2 teaspoon oil; swirl to coat. Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt. Garnish with additional cilantro, if desired.

Caesar Bagels (Ckng Lght, Aug 2017)  vegetarian option** 
These are ridiculously easy and super tasty.  You can adjust the lemon juice and anchovy paste to suit your taste buds (I cut back on each).  I toasted my bagels because I'm absolutely in LOVE with a warm bagel smeared with cream cheese.  Perfect for a light supper or hot summer evening's meal.  I served with a basic side salad.   Recommended!

3 ounces 1/3-less-fat cream cheese, softened
photo from
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste**
1 garlic clove, grated
3/4 ounce grated Parmesan cheese
2 2/3 cups torn romaine lettuce
2 teaspoons olive oil
1 1/2 teaspoons fresh lemon juice
4 (3.4-oz.) whole-wheat bagels

Combine softened cream cheese, lemon juice, anchovy paste, grated garlic, and Parmesan cheese in a bowl, stirring well. Combine lettuce, olive oil, and lemon juice, tossing gently. Divide cream cheese and lettuce mixtures among bagels.

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