Kale chips

I've been wanting to try to make kale chips for months, but I've been intimidated by the dehydrator.  I decided to finally go for it.  I used 1 recipe cheezy sauce for 1 large mixing bowl full of kale.  Mix well to coat, then put in the dehydrator.  Mine doesn't have variable temperature, so I just plugged it in and let it do it's thing for about 8 hours.  They are yummy.  My two year old kept begging for more.

Israeli Couscous Salad

This recipe is so delicious and slightly addicting. You've been warned.

1 cup Israeli couscous

2 cups vegetable or chicken broth

4 T olive oil, divided

2 cups dried cranberries (craisins)

1 cup pine nuts

1/2 cup spring onions, white parts only, chopped

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1 teaspoon lemon zest

1 shallot, minced

1/2 lemon

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat.
Add the couscous and stir about 1 minute, until the couscous is lightly browned.
Stir in 2 cups of broth.*
Cover with a lid and reduce heat to low.
Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse.
Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.
* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.

Recipe courtesy of this blog.

Quinoa Bean Salad

Hello, Run and Not Be Weary, I am Erika. I should warn you that I am not nearly as clever or brilliant as my cousins, Shauna and Lara. I am, however, just as interested as they are in tasty food! Here is one of my latest finds. It is completely satisfying, healthy, and it holds up as a delicious leftover for days.

Quinoa Bean Salad

Dressing Ingredients:
(Combine in a large bowl and whisk together)
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced

Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup fresh or frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped
Add salad ingredients to the dressing, mix well, and chill for about an hour. Store in the refrigerator for up to five days.

This lovely recipe was plucked from my friend Marci's blog. Marci is a certified dietitian/nutritionist as well as a kick in the pants!

**This salad is a lot tastier than my photo might lead you to believe.

Tasty Pasta Salad

I adapted this recipe from a Cooking Light recipe (June 2006) to make it more kid-friendly. I tried it out with some friends, and it was a hit!

Ingredients

1 package Wacky Mac, or other brand of veggie enriched pasta

1 avocado, peeled and diced

1 tomato, diced (or 1 1/2 C grape tomatoes, cut in half)

1/2 cucumber, peeled and diced

1/4 red onion, diced

1 can (~15 oz) back beans, drained and rinsed

zest from 1 lime

juice from 1 lime

2 T cilantro, finely chopped

1 T cider vinegar

2 tsp. olive oil

1 tsp salt

1/2 tsp pepper

Parmesan cheese (optional)

Directions

Cook pasta according to package directions. While pasta is cooking, chop vegetables and rinse the beans. Combine veggies and beans in a medium bowl. Combine the zest and remaining ingredients in a small bowl and whisk together. When pasta is done, drain it and toss it into the veggie/bean mixture. Pour the lime mixture over the top and toss well. Sprinkle with Parmesan cheese, if you like. Chill, if you like, or serve immediately. Serves 4-6, depending on your appetites.

My 2-year old enjoys this dish--I just have to leave the veggies big enough that she can pick out what she doesn't like (lately that's the tomatoes). Feel free to add whatever veggies are your child's favorite.