What says Spring more than fresh spinach and strawberries? I have a lonely bunch of spinach that popped up volunteer in my garden in late March. The strawberries at the market are beautiful, so time to celebrate spring with this luscious salad. I opted to top the salad with red onion and walnuts today but top with other items to make your salad unique!
SESAME-POPPY SEED DRESSING:
1 cup sugar
1/2 cup cider vinegar
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup oil
1/4 cup sesame seeds, toasted
2 tablespoons poppy seeds
SALAD: Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Service with remaining dressing and toppings.
DRESSING: Pulse first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in poppy seeds; chill 24 hours.
I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!
Colorful ingredients for Mexican Quinoa Casserole
MEXICAN QUINOA CASSEROLE
Mexican Quinoa Casserole served with sour cream
1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes
Preheat oven to 400 degrees.
Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
Bake for 30 minutes. Remove and stir and bake another 30 minutes.
While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
Serve with sides of sour cream, fresh cilantro and lime wedges.
It was a special treat when my Mother made chocolate cake WITH hot chocolate sauce, topped with a scoop (or two) or vanilla ice cream. I can vividly remember my Mother making the cake, putting it in the back porch to cool then making the sauce at the last-minute before serving. Don’t be stingy with the sauce. I love it when the cake soaks up the sauce and the cold ice cream compliments the yummy, chocolate-drenched cake.
Wacky Chocolate Cake with Hot Chocolate Sauce
Wacky Chocolate Cake was popular during the depression since the recipe did not call for eggs, milk or butter all of which were scarce during the Great Depression. This cake, without the hot chocolate sauce, is a great vegan chocolate cake or good for those with sensitivity to dairy products. Just make sure the cocoa is dairy free!
This weekend I made this for my daughters and their guys. I am certain I have not made this recipe for over 20 years but a flood of childhood memories came rushing back. I talked to my sister about the recipe and she recalls our Mother referring to the recipe from our Grandmother Mary Smaha. She also recalls that our Mother would say that you need to add enough cocoa powder to the dry mixture, to where it looks like cinnamon. After discussing this memory, we decided it would be fun to try adding a little cinnamon to the hot chocolate sauce next time. I’m not waiting another 20 years to try this version!
Have a little chocolate cake with hot chocolate sauce today to celebrate your inner child and your fond memories!
WACKY CHOCOLATE CAKE
Wacky Chocolate Cake
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
12 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups water
Mix flour, sugar, cocoa, soda and salt. Add oil, vinegar, vanilla and water. Do not use a mixer and do not sift flour. Pour in greased 9×13″ pan.
Bake 45 minutes at 350 degrees.
HOT CHOCOLATE SAUCE
Hot Chocolate Sauce
1 cup sugar
1 rounded tablespoon cocoa
pinch salt
1 tablespoon white Karo
2 tablespoons butter
1/2 to 2/3 cup milk
Mix all ingredients together (except vanilla) and bring to a rolling boil. Boil 1-2 minutes. Remove and add vanilla and let set for a few minutes.
Serve warm over individual pieces of chocolate cake. This recipe is enough for an 8×8″ cake pan. Double the recipe for a 9×13″ cake.
My oldest daughter first told me about making kale chips. I like kale and I LOVE chips so what’s not to like? She didn’t have a recipe to give me but explained how she made them. I tried it and was instantly a fan. Good for me, crispy/salty and easy….a winner!
KALE CHIPS
1 bunch fresh kale
1 tablespoon olive oil
1 teaspoon sea salt (or flavored salt of your liking)
Preheat oven to 350 degrees. Grease the baking sheet.
Wash the kale and dry thoroughly. Remove the stem from the kale leaves.
Tear the kale leaves into bite-sized pieces.
Place kale on greased baking sheet and sprinkle with olive oil and salt.
Raw kale with oil and salt
Bake about 10 minutes or until the edges brown. Watch carefully because the kale burns easily.
Fork Lore 