And in between I’ve managed to fit in a couple of really good bike rides – one 15 mile solo ride and one 32 mile with "The Boys" (S and J).
Which makes me hungry! We’ve been eating a fair amount of fish these days, and really, not much to say about fish as we just grill it. And the Husband has us eating up the venison, which we also grill so no new recipes there.
But I do have some great sides to bring to your attention:
Wild Rice and Quinoa Salad (Ckng Lght, 2001) 4.0
High marks for this dish for ease of preparation – it can be made ahead of time and served at room temp or chilled, makes a significant batch that will easily serve 8-10, and is gluten free so youngest Sis can have it. The balsamic vinaigrette adds a nice tang without being overwhelming. And really, this salad is one that you can use whatever veggies you have on hand.
Wild Rice and Quinoa Salad
(Couldn't find the recipe online and I don't have my cookbook handy - may have to come back and check amounts listed. Thanks.)
½ cup wild rice, uncooked
1 cup quinoa, uncooked
1 cup red pepper, diced
1/2 cup cucumber, diced
1/4 green onion, thinly sliced
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp dijon mustard
salt and pepper to taste
1) Cook wild rice in 1 cup of water until liquid is absorbed and rice has "popped". Let cool.
2) Cook Quinoa in 2 cups of water until liquid is absorbed. Let cool.
3) Combine wild rice, quinoa and red pepper, cucumber and green onion
4) Combine balsamic vinegar and olive oil and remainder of ingredients, stirring with a whisk until well blended. Add to mixture.
5) Let chill at least 2 hours before serving. Or not...
Rhubarb Streusel Muffins (https://nowyourecookingrecipes.com/rhubarb-muffins/) 3.0
Pretty basic muffin recipe with 2 cups of rhubarb added. I subbed 1 cup of AP flour with WW, added nutmeg to the muffin batter and walnuts to the streusel. Muffins turn out almost too moist and I had significant concerns I wasn’t going to be able to get them out of the pan – and I used cupcake liners! There are no worries about these muffins going dry – I had to crack the lid on my storage container because they were getting soggy.
Crustless Leek, Greens and Herb Quiche (Vegetarian Times, May/June 2010) 4.0 This was on the menu for the week, but when it came time to make it, the humidity was so obnoxious I had no desire to turn on the oven. We also had a fillet of coho thawed out that needed to be eaten. Solution – plank the fish and bake the quiche on the grill! Worked out perfectly! I used a metal 9” round cake pan instead of a glass pie plate in case of breakage. Quiche went on the grill first, then after 10 minutes - during which the cedar plank was heating up – I added the coho. The combination of fish and quiche was actually pretty darn good!
Crustless Leek, Greens and Herb Quiche
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or veggies the next day.
2 tbsp fine dry breadcrumbs (can omit for GF or find an appropriate substitute)
2 small leeks, white and light green parts halved and sliced ¼ inch thick
2 cups chopped Swiss Chard, kale, collard greens or mustard greens
4 egg whites
3 whole eggs
¼ milk
1/8 tsp nutmeg
1 tsp chopped fresh basil
1 tsp chopped fresh tarragon
2 oz goat cheese, softened
1. Preheat oven to 425*. Coat bottom and sides of 9” glass pie dish with olive oil. Scatter breadcrumbs over bottom of dish.
2. Bring 4 cups water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat and stir in greens and let stand 30-45 seconds or until greens are wilted. Drain, rinse, drain again, squeeze out excess water with hands and set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper. Whisk in tarragon and basil.
4. Scatter leeks and greens over breadcrumbs in prepared dish. Dot cheese on top. Pour egg mixture over top. Bake 20-25 minutes until golden brown on top. Cool 5 minutes before slicing and serving.
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