Quinoa greek veggie tacos!

Greek+Tacos+Feta+Quinoa=AMAZING!!

You must try this…

GREEK QUINOA TACOS RECIPE

YIELD: 6 servings

PREP TIME: 20 minutes

COOK TIME: 10 minutes

TOTAL TIME: 30 minutes

Quick and easy when using pre-cooked quinoa.

INGREDIENTS:

  • 1 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cooked quinoa
  • 1 (15 oz.) Bush’s Black Beans, drained
  • 1 dozen corn tortillas
  • 1 cup tomatoes (preferably baby heirlooms) chopped
  • 1/2 cup cucumbers, chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup kamatka olives, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain fat-free Greek yogurt
  • 1 ripe avocados, peeled and seeded
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • Salt and ground black pepper, to taste

DIRECTIONS:

  1. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, or until soft. Add garlic, chili powder, cumin, salt and pepper, and sauté 1 minute.
  2. Stir in 3 cups cooked quinoa and the drained black beans. Cook for about 5 minutes, then turn down to low to keep hot.
  3. Prepare the “Greek salsa” by combining tomatoes, cucumbers, onions in a bowl with fresh cilantro. Season with salt to taste; add in the fresh cilantro.
  4. To make the sauce, place the yogurt, avocados, garlic, cilantro, lime juice, and cumin in a food processor. Mix until smooth. Salt and pepper, to taste.
  5. Heat the corn tortillas.
  6. On each tortilla, layer the quinoa and bean mixture with the Greek salsa, ending with the creamy avocado sauce on top.
  7. Fold in half and serve. Serve with lime wedges if desired.DSC3866

Cream of cauliflower and carrot soup…and yes it vegan (in case you gave up ye ole meat for lent!)

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OK.  For some (er, most of you possibly) it is still winter.  Yes, it’s horrible but it’s true and it seems like it will not end.  But it will.  Someday.  But until then nosh all the soups you can because soon we will be basking in the sunlight of truth (Too much??  I know, but I am rather tired of snow!)

Anyway-try this recipe.  Its quite lovely and may bring on spring just that much quicker!

Cauliflower Carrot Soup (6 ingredients / GF / Vegan)

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 cup carrot, chopped
  • 5 cups cauliflower, cut into bite-sized pieces
  • 1 tsp. dried oregano
  • 6 cups veggie broth
  • Salt and pepper to taste

Directions

Heat the oil and saute onions for 3 minutes.

Add carrots and oregano, stir and saute for 4 minutes.

Add cauliflower and broth and bring to a boil.

Simmer for 15 minutes and then turn off heat.

Place 3 cups of soup in a blender and blend until creamy and smooth.

Pour back into the soup pot and stir to combine.

Add salt and pepper to taste.

It’s bacon…and chocolate…in a cookie….oh my

Aside

I don’t know about you…but bacon in a cookie sounds like heaven!  (Ok….I love bacon so maybe that is a prerequisite to this recipe).  If it doesn’t sound like heaven-then think of it like this:  You will be the cool/hipster that posts bacon related recipes on people’s facebook/twitter feeds…you will be edgy…smart…progressive…oh the possibilities.  You will be a foodie genius.  Take over the world…charge on bacon lovers, charge on!

And did I mention they are grain/dairy/egg free?!

Bacon Chocolate Chip Cookies 

(grain/dairy/egg free) Vegan, Paleo. GAPS. SCD

Ingredients:

2 cups fine ground blanched almond flour (such as Honeyville or Nuts.com)
1/4 teaspoon baking soda
1/4 teaspoon salt
4-5 slices of bacon (about 1/2 cup cooked and broken into pieces, candied bacon would be great too)
1/4 cup chocolate chips (such as Enjoy)1/3 cup melted palm shortening/ghee or mild tasting coconut oil
1/4 cup honey or other liquid sweetener substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla (such as Neilson & Masseys)
1 tablespoon canned full fat coconut milk

Fry the bacon until crispy. Cut or tear into small pieces. Let cool completely.

In a large bowl, combine the almond flour, baking soda and salt until well blended.

Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe. Don’t pack it either

Now add the bacon pieces and chocolate chips to the flour mixture. Toss to combine.

In a separate smaller bowl, combine and lightly beat together the oil, honey, vanilla and coconut oil

Add the wet mixture to the flour mixture, mixing till well combined. The dough might be wetter than your average cookie dough at first. Let it rest while you get the pan lined with parchment paper.

Scoop heaping  tablespoon amounts of cookie dough and tap it out of the spoon. ( I tap it on the bowl a few times,). Form a smooth, lightly packed ball with the dough. Place on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of each ball of dough. REALLY, you barely have to press at all for the ‘pudgy’ style cookie, just enough to flatten the top a little.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11-12 min. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become ‘tough’. They should be light in color as shown in the picture, with some amount of browning on the bottoms.

Remove from oven and let cool for at least 5 minutes before transferring.

Once cooled, eat at least 4 of them before alerting others that they are finished. Allow everyone to be impressed with how selfless and giving you are when you split the remaining cookies evenly.

But do this quickly because all chocolate chip cookies are best served warm and you don’t want to give away your secret!

When they are all gone, return to the top of this page and repeat!

Makes 12-15 small cookies. Image

The best wedding cupcake ever!

Yes….it’s getting to be “plan the summer wedding” season.  This recipe is quite good-wedding or no wedding!

Maybe you will end up marrying the cupcake…I actually thought about that…!Image,

white wedding cake cupcakes

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

I’m not usually one to use a boxed cake mix and doctor it up. I’m more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you’ll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Most companies have downsized the size of their cake mix. Some readers have made this recipe as indicated using the smaller size mix and still had great success. Others bought a 2nd mix and added in the missing ounces to the first box. It’s up to you on what you want to try. Reading through some of the comments on the post may help…
*You can use either regular or light sour cream for this recipe, but heck… since it’s a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

wedding cupcake buttercream

Yield: Frosting for 12 cupcakes

Prep Time: 10 min

This is my go-to recipe for icing basic cupcakes and wedding cake. It’s so easy to make, and it works through a piping bag well.

Ingredients:

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

Directions:

1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.

3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Tips:

*This recipe doubles or triples well.
*There is no need to sift the powdered sugar, unless you’re worried that your sugar is quite lumpy.
*Do not try to replace the butter with margarine or shortening- it won’t work out well.
*Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you’re not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
*For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting.

The best 1 point soup recipe ever! You will thank me for it….I guarantee it!

We are getting some mighty cold weather already in the great upper midwest…and our first blanket of snow (thank god it’s already melting!!)  And I don’t know about you-but I CRAVE soup when the temperatures drop.  I hate eating soup from a can or from a restaurant because of the inevitable increased sodium content-and the water bloating that follows (yuck, fat finger syndrome!)  Anyway-I came across this recipe and it’s one of the best I have found for homemade soup.  It’s creamy and very satisfying for such a easy, low calorie soup.  I use the lower sodium content chicken broth-or you can use bouillon (‘better than bouillon’ brand is good)

In short-it’s AWESOME!  Serve it with a little parmesan cheese sprinkled on top and nice piece of crusty bread (because of all the calories saved you CAN afford it) and enjoy.  Cauliflower-Soup

Creamy Cauliflower Soup
Servings: 4 servings • Size: 1 1/2 cups • Old Points: 1 pt • Points+: 2 pts
Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g  • Protein: 4 g • Sugar: 0
Sodium: 494 mg (without salt) will vary by brand of broth • Choles: 8 mg

Ingredients:

  • 1 tbsp butter
  • 1 tbsp unbleached flour (all purpose is fine too)
  • 1 medium head cauliflower – chopped
  • 1/2 cup chopped onions
  • 4 cups fat free chicken broth (vegetarians can use vegetable broth)
  • salt and pepper to taste

Directions:

In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes. Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.

Quite possibly the most perfect coffee cake ever.

Now, just think of this combination.  Moist buttery cake, thick cream cheese filling, sweet jam made from fresh strawberries and a crumbly topping.  It really doesn’t get better then that.  Nope, it don’t…at all.

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Here is the recipe.  If you dare!

STRAWBERRY CREAM CHEESE COFFEE CAKE
recipe adapted from Anny’s Blog
Butter Cake & Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder

1/4 tsp salt

3/4 cup sour cream (full fat)
1 large egg
1 tsp vanilla extract
Cream Cheese Filling
1 – 8oz cream cheese, room temperature
1/4 cup sugar
1 large egg
Strawberry Filling
1 1/2 cup fresh strawberries, cut into pieces
3 tbsp sugar
3 tsp water
1.5 tsp cornstarch
Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
Prepare the strawberry jam. 
Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
Prepare the cream cheese filling. 
Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined.  Set aside.
Prepare the cake.
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

Chicken and White Bean Enchiladas with Creamy Salsa Verde! Yum!

White beans, shredded chicken, green chile, sour cream and cheese. Need I say more?

These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. They are high in fiber and so filling (one enchilada is a perfect serving size). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I’m at work, then I come home and shred it and freeze the broth for other recipes. Click here for the recipe. For other great enchilada recipes try my favoriteChicken Enchiladas with Red Enchilada Sauce, or Turkey and Black Bean Enchiladas.

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
skinnytaste.com 
Servings: 8 • Serving Size: 1 enchilada • Old Points: 4 • Points: 5
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g  


Ingredients:


For the Chicken and White Bean Filling:

  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic, minced
  • 1 can (4.5 oz) chopped green chiles
  • 15.5 oz can Navy beans (or Cannellini beans)
  • 8 oz cooked shredded chicken breast
  • 1/3 can water
  • 1 chicken bullion
  • 1 tsp cumin

For the Green Chile Enchilada Sauce:

  • 1 tsp butter
  • 1/2 cup chopped white onion
  • 2 tbsp flour
  • 1 cup fat free chicken broth
  • 7 oz can chopped green chile
  • 2 jalapeños, chopped (I used jarred)
  • salt
  • 1/2 cup light sour cream
  • 3/4 cup reduced fat Mexican cheese
  • 8 medium low carb tortillas
  • chopped fresh cilantro or scallions (or both!)

Directions:
Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowlywhisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Thai iced coffee-a great way to start the weekend!

Thai Iced CoffeeENLARGE IMAGECredit: Maxime Iattoni

MAKES 4 DRINKS

INGREDIENTS

1 cup ground coffee
1 cup sweetened condensed milk
¾ cup milk

INSTRUCTIONS

1. Brew coffee with 4 cups water in your coffee machine to produce 4 cups very strong coffee. Place in the refrigerator until chilled. In a small bowl, stir together both milks until smooth; refrigerate until chilled.

2. When ready to serve, fill 4 tall glasses with ice and divide coffee among glasses; pour over milk mixture and serve.

Let me know what you think of this!

Since it’s Wednesday and the weekend is just right around the corner…a recipe to try!

First, a little sign to let know what I am thinking!  Then read below for this amazing recipe just right for that glass of wine, warm fire just lit, kind of night.  Ahhhhh…

i_live_for_the_weekend_card-p137654950207255788q0yk_400

WARM ARTICHOKE OLIVE DIP!

Ingredients

  • 1 8-ounce package frozen artichoke hearts, thawed
  • 3/4 cup (packed) fresh basil leaves plus additional (for garnish)
  • 1 cup finely grated Parmesan cheese
  • 3/4 cup green-olive tapenade
  • 1 5.2-ounce garlic-and-herb cheese (such as Boursin)
  • Assorted sliced crusty breads

Preparation

  • Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor. Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with basil. Serve with breads

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Read More http://www.bonappetit.com/recipes/2010/11/warm_artichoke_olive_dip#ixzz2MorT4Kj6