|This is my little chef friend, I added in some extra cheddar, so I needed his grating services.|
+ Blend all of those ingredients until smooth, taste and see if you need to add in more garlic or herbs
+ I chilled my gazpacho for about 5 hours
+ Rather than folding in the feta as Ina’s recipe did, I just used it as a garnish- this recipe has such a strong flavor that adding the feta cheese on top [rather than have it marinating in the gazpacho] created a really great contrast with the flavoring!
Sorry for missing it for a couple of weeks, I’ve been super busy and not cooking at home as much as I should be!
This is a super yummy side item. I made sure I used fat-free mayo, and not too much salt. The garlic & horseradish, aside from the main flavor of the Dijon, should be enough where you don’t need added salt!
Well, it didn’t even make it to dinner tonight as I write this [Monday]…it’s already all gone.
[finely chopped for topping soup]
+ Garnish with some fresh ground pepper and the scallions
+ Hurry up and chill it because it is honestly the best soup I’ve ever made!
|Week #1: Asparagus, radishes, basil, spring onions, spinach & strawberries!|
|Yummy cherries from Week #2!|
I also love Seeds of Change’s Quinoa and Brown Rice Blend, I find this at Whole Foods. When you need something in a rush, this is a perfect option because it’s ready in 90 seconds and is already in microwavable pouch. Boom.
Anyway, here are some recipes to try!
Quinoa with Garlic, Pine Nuts, and Raisins
I think I would take out the raisins, but that’s just me!
Quinoa and Parsley Salad
Perfect for a weeknight, only takes 20minutes to make!
Spice Rubbed Pork with Quinoa
Yum. I think I’ll make this next week and post pics.
Quinoa and Herb Crusted Lamb
As much as you want really, I used 6 strips
-Melt 4 tablespoons of butter in a large/ deep pot and sauté the onions first…after about 7mins throw in the celery, carrots, and bacon — season with salt, pepper, and some Mrs. Dash’s seasoning
-After about 10mins add in the potatoes, remaining 8 tablespoons of butter, and whisk in the flour — be careful here, you’ll need to whisk fast and get the veggies coated quickly because you don’t want the flour sticking onto the bottom of the pot
-Once the veggies are flour coated and the butter is melted add in all of the clam juice. Let it come to a boil and leave it for about 15mins
-Add in the chicken broth, heavy cream (or milk), bay leaves, herb provence (as much or as little as you’d like, start off with a little and build it up) — leave for about another 10mins
-I added the clams last and let them cook in the chowder for about 5mins — taste test, if you need more flavor use the Mrs. Dash seasoning — try not to use too much salt!
-If you feel it’s not as thick as it should be, whisk in flour sparingly — but make sure you’re really whisking it in, rather than just stirring
This recipe took me about an hour to cook up, it was super easy and super yum. Perfect for a cool rainy day or snow day in the future!
I served this with simple oyster crackers and nothing else, it’s a pretty hearty meal so I didn’t think I needed much else to serve with it! Oh, and the leftovers were even better the next day!
PS: This recipe makes a huge batch, I ate leftovers of it like all week — just an FYI.