Trader’s Joe’s finally came to Denver last year and what fun we’ve had exploring their many wonderful products. During one of my trips, they were tasting their Cruciferous Crunch Salad with mixed nuts and Spicy Peanut Vinaigrette. Yummy in the tummy!
The recipe is so simple, it doesn’t need one. Chop the contents of the salad mix. Chop about 1 cup of mixed nuts (or nuts of your choice), and top with Trader Joe’s Asian Style Spicy Peanut Vinaigrette dressing. Toss and serve immediately.
It’s simple, delicious, and good for you. What’s not to like?
Krusteaz’s Double Chocolate Gluten-Free Brownie mix is an absolute favorite of mine, first discovered at Costco many moons ago. It’s delicious and even lovers of gluten will love them.
This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base. This recipe can easily be cut in half and baked in a round or square pan.
The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.
PATRIOTIC BROWNIE FRUIT DESSERT
2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly
- Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
- Beat together softened cream cheese, sugar and vanilla until smooth.
- Spread mixture over cooled, baked brownies.
- Top with berries.
- Still jelly until smooth and brush over berries
- Refrigerate dessert until ready to serve.
It’s salad time, again. I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!
What a yummy patriotic salad to share this Memorial Day weekend.
STRAWBERRY AND SPINACH SALAD
Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)
Sweet Balsamic Dressing
1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste
- Blend salad dressing ingredients together and chill.
- When ready to serve, toss salad with dressing and serve immediately.
Recipe from Faithfulprovisions.com
Our girls LOVED Broccoli Rice Casserole when they were growing up and this recipe sounded delicious using quinoa instead of the traditional rice. They were so yummy that I ate them for breakfast and as a side side for dinner. It would be great to add bits of ham or bacon for a ‘grab and go’ breakfast dish.
QUINOA BROCCOLI CHEESE BITES
3/4 cup uncooked quinoa, rinsed
1 1/2 cups water (or vegetable or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely diced
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
crushed red pepper (optional) to taste
- In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
- Preheat oven to 350 degrees F. Grease muffin tins.
- In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
- Put a heaping tablespoon of quinoa mixture into prepared muffin tins.
- Bake for 15 to 20 minutes or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.
Spring brings wonderful strawberries to the markets. Honey goat cheese pairs beautifully with strawberries and with a hint of honey drizzle, you have a very simple, delicious appetizer (or dessert). Yummy!
STRAWBERRY HONEY GOAT CHEESE BITES
1 dozen large strawberries
8 oz. package Honey Goat Cheese (I use Haystack)
- Wash, stem and halve strawberries.
- Allow them to dry on paper towels.
- Place a small piece of Honey Goat Cheese on top of strawberry and drizzle with honey.
Gluten-free eating means I rarely eat toast, breakfast pastry, etc. Sometimes, I just need a carb ‘fix’ and this recipe sounded delicious. I slightly altered the original recipe and loved the results. The second time I made this recipe, I substituted blueberries for the Craisins and baked in muffin paper/tins. I’ve shared both versions with good feedback. I’ll even admit that I didn’t eat all of it soon enough and the last piece was a bit dry. I thought, ‘why not put almond milk on it?’ like a bowl of oatmeal. It was delicious.
A new favorite for my gluten-free recipe box!
CRAN-APPLE OAT CAKE
2 cup old-fashioned oats
1 cup unsweetened almond milk
3 single-serving packets of Pure Stevia
2 tablespoons unsweetened applesauce
1/3 cup egg whites
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 small tart apple, chopped
1/2 cup Craisins (original recipe called for cranberries)
1/2 cup chopped walnuts (optional)
- Soak the oats in the almond milk in the refrigerator overnight.
- In the morning, combine all ingredients.
- Spread in greased 9-inch pie plate (or muffin tins).
- Bake at 350 degrees for 25 minutes.
Recipe adapted from Briana-Thomas
One of my New Year’s Resolutions was to prepare meals primarily from my pantry and freezer until I had whittled down the food on hand. A large bag of black rice, from Costco, has been sitting there with no great recipes, until now. I swear I hear Angels sing when I read this recipe. It is a great salad, side dish and good enough for dessert, too. Black rice has a nutty flavor and texture which pairs beautifully with the other ingredients. Also check out the history of black rice.
- Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
- While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing. Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
- Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
Recipe by AmbitousKitchen.com
I was craving green beans and our book club was meeting to discuss ‘Gone Girl’ by Gillian Flynn. Our hostess served Tom Yum Koong Soup, favored by one of the characters in the book when fighting off a cold. Others brought bar food and I brought green beans…never mentioned in the book but satisfied my craving.
This is a simple and absolutely delicious recipe. I’ll be making it again, and again, and again.
GARLIC ROASTED GREEN BEANS WITH SHALLOTS & ALMONDS
2 lb. fresh green beans
5-6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
3 T olive oil
1 tsp. salt (or more to taste)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/2 cup almonds, sliced or chopped
1 tsp. lemon zest
- Preheat oven to 450 F.
- Trim ends from green beans. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt & pepper, parsley, almonds and lemon zest. Toss until ingredients are well coated with oil.
- Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I used parchment paper for roasting vegetables and the results are great). Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
Recipe adapted from KalynsKitchen.com
Ham Bone Soup was a recipe I found in a great cookbook given to my by my brother-in-law, Ron, and his wife, Cathy, many years ago. I was use left-over ham bones to make the broth, just like my Mother taught me. This particular recipe was a favorite of the entire family and I was sad when my cookbook and this recipe disappeared from my kitchen.
Many years later, my sister-in-law, Betty, found the recipe copied down by my late Mother-in-Law on a recipe card and gave it to me. God bless them! It was great to make the soup again, although I substituted Quinoa pasta for regular pasta. I cook the pasta separately and add to the soup when ready to serve, otherwise the pasta tends to fall apart.
Without the pasta added, the soup freezes well.
HAM BONE SOUP
3 quarts water
1 ham bone
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 package (10 oz.) frozen whole corn
1 package (10 oz.) frozen lima beans
1 16 oz. can black-eyed peas
1 16 oz. can chopped tomatoes
2 cup macaroni or pasta of choice
salt and pepper
- In a large soup pot, combine water and ham bone and simmer for 1-2 hours.
- Add carrots, celery, onion, corn, lima beans, black-eyed peas, tomatoes, salt and pepper.
- Cook until vegetables are cooked through, about a hour.