I am a protein breakfast person. Straight carbs just don’t last for me. If I eat cereal or toast, I’m starving in an hour. My typical breakfast is either Greek yogurt or an egg, with a strong cup of coffee. My dear friend, Jan, told me about this recipe and the fact her daughter makes these weekly and eats for breakfast throughout the week.
I modified the original recipe to fit my taste buds and loved the results. The next morning I reheated in the microwave and they were equally as good and filling. Hello breakfast for the week!
QUINOA OMELETTE BITES
1 cup quinoa, warm
1/2 cup shredded mozaarella or cheddar cheese
1 egg white & 1 whole egg
1 clove garlic, minced
1 teaspoon salt
1/4 cup minced green or red bell peppers
1/4 cup minced sweet onion
- Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray.
- Cook the quinoa according to package instructions. Chop and microwave, on high, the onions and peppers, for 1.5 to 2 minutes.
- In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt, spinach, peppers and onion. Stir to combine all ingredients.
- Spoon mixture into mini muffin tins, filling to the top.
- Bake at 350 degrees for 20-25 minutes. Remove from oven and let cool for 10 minutes before removing from muffin tins. Run a small knife around the edges to loosen and pop out of the tins.
Recently I went to the Highland Ranch Town Center Farmer’s Market, http://www.denverfarmersmarket.com/locations.htm, a dangerous place to be when you are hungry. My daughter, Megan, and son-in-law, Christian, and I strolled through the market sampling and buying more than we really needed. However, the wonderful dishes that came from the veggies and fruit were summer delicious! There is nothing in the world like fresh vegetables and fruits.
We bought a squash new to us, a round, globe squash. I asked the vendor how she cooks the squash and one of her suggestions was a Vegetable Stir Fry. I also decided to throw in a chopped Japanese Eggplant. I tried, I liked, I shared. Enjoy!
SUMMER VEGGIE STIR FRY
Chopped yellow squash, globe squash, zucchini, eggplant (optional), peppers (bell, Anaheim or whatever you like), onion, garlic, fresh sweet corn, fresh tomatoes, herbs of your choice (I used a blend of thyme, oregano, marjoram, rosemary, and basil), salt & pepper.
Saute the onions, peppers and garlic in about 1-2 tablespoons of olive oil. When softened, add the chopped squash, eggplant, peppers and seasoning. When the squash is beginning to soften, add cut cooked fresh sweet corn and 1-2 chopped fresh tomatoes. Continue to cook/stir until all vegetables are cooked to your liking.
I made a large batch and had leftovers for 2 days. It seemed to get better every day, just like a wonderful batch of soup.
Peach Salsa was a new discovery a few years ago. We’re lucky to live in the great state of Colorado which produces some of the finest peaches in the world. I love salsa, but fresh peach salsa is my favorite. My family has grown very fond of it and we can’t wait to have the first peach salsa of the season.
Peach Salsa was served last year as one of the dishes at daughter Megan’s bridal shower and included in the favor of three of her favorite dips. Today we’ll savor it and enjoy the last few days of summer in Colorado.
2 cups diced fresh peaches
1/2 cup sweet onion
2 tablespoons fresh cilantro leaves, chopped
1 jalapeno, finely diced
fresh lime juice
Mix all ingredients together. Fantastic with chips; also great with grilled fish or chicken.
My Mother occasionally made this salad, often with fresh ingredients from her garden. The last time I made this recipe was 15+ years ago for a Christmas party. This week I resurrected the recipe and tried it out in several ways. Each combination was wonderful.
1) Side dish to barbecue ANYTHING
2) Pairs very well with fish and would be GREAT on fish tacos
3) On a sandwich (daughter Sarah’s fiance, Kyle, put it on a turkey, cheese, and ham salad combo sandwich). Sounds incredibly weird, but delicious!
Besides being delicious, this salad keeps in the refrigerator for several days. In fact it just keeps getting better and better.
REFRIGERATOR CROCK SALAD
1 head green cabbage
2 green sweet bell peppers
2 red or orange sweet bell peppers
2 teaspoons celery seed
2 cups white cider vinegar
2.5 cups sugar
Shred cabbage, peppers, carrots, onions in a large bowl. Soak in salt water for 2 hours. Drain well.
In a separate bowl, combine the vinegar and the sugar. Pour over shredded ingredients and refrigerate. Let sit for a minimum of 3-4 hours before serving.