Post your favorite summer foods. I am looking for some new stuff in the rotation. Extra points for quinoa instead of pasta.
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Summer foods
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This is my favorite summer side dish by far: http://iowagirleats.com/2011/06/06/n...o-cook-supper/Wife to NSG out of training, mom to 2, 10 & 8, and a beagle with wings.
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This is my favorite use for quinoa: http://www.epicurious.com/recipes/fo...bbouleh-395939
I like to add extra lemon juice and a tiny dash of allspice or cinnamon. I could live on this in hot weather.Wife of PGY-4 (of 6), cat herder, and mom to a sassy-pants four-nager.
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Quinoa Salad with Cilantro Lime Vinaigrette
Ingredients:
For the salad:
· 1.5 cups uncooked quinoa
· 3 cups water
· Two 15-ounce cans black beans, rinsed and drained
· One box (14 oz.) of frozen corn, defrosted
· 2 avocados, peeled and cut into 1/2-inch pieces
· 1-2 pints grape tomatoes, halved ( I used 1 1/2)
For the dressing:
· 1 clove garlic
· 1/4 cup grape seed oil
· 3/4 teaspoon minced fresh ginger root
· 1/4 cup fresh lime juice
· zest of one lime
· 2 teaspoons balsamic vinegar
· salt to taste
· 1/4 cup fresh packed cilantro leaves (optional if you don’t like cilantro)
Directions:
1. Cook quinoa with the water according to package directions. Let cool to room temperature.
2. Combine beans, corn, avocado, and tomatoes. Toss with cooled quinoa.
3. Mix all dressing ingredients together in a small bowl. Pour dressing over salad. Let refrigerate for several hours or even overnight. Makes 8 servings.-L.Jane
Wife to a wonderful General Surgeon
Mom to a sweet but stubborn boy born April 2014
Rock Chalk Jayhawk GO KU!!!
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These are currently my two favorite quinoa recipes:
http://www.twopeasandtheirpod.com/bl...nchilada-bake/
http://www.nytimes.com/2013/10/14/he...f=health&_r=3&
Made this tonight:
http://www.apronandsneakers.com/2013...a-pie.html?m=1
It was pretty good -- but I might serve it with some grilled chicken or something. I made it with 10 oz of ricotta mixed with basil, thyme, rosemary, herbs de provence and 2 eggs.
I have posted this one before, but it is one of my favorite spring/summer recipes (and everyone I have made it for has raved about it):
Tomato Goat Cheese Tart
Serves 6
Calories: 292; Fat: 18g; Carbohydrates: 22.1; Fiber: 1.3; Protein 12.4
Ingredients
-1 homemade or store-bought pie crust (I use Pillsbury when I'm in a hurry)
-4 or 5 vine-ripened or heirloom tomatoes, sliced to medium thickness (pat with a paper towel to remove the excess pulp and seeds)
-8 oz of goat cheese
-2 large eggs, whisked
-1 tablespoon chopped fresh rosemary (or 1 1/2 teaspoons of dried rosemary)
-1 teaspoon Kosher salt
-zest of one small Meyer lemon (regular is also fine if you can't find Meyer lemons)
-1 oz. of Gruyere cheese, shredded with a microplane fine grater.
Instructions
Preheat oven to 350 degrees.
Line a 9″ pie dish with the pie crust. Use a fork to poke a few holes in the bottom of the crust.
In a small bowl mix goat cheese, eggs, rosemary, Kosher salt and lemon zest with a fork until homogeneous. Spread evenly over the pie crust.
Layer tomatoes over the cheese mixture until the pie is completely full. Very lightly, press the tomatoes into the cheese mixture.
Sprinkle Gruyere cheese over tomatoes (if a little lands on the crust, that's okay -- it makes it delightfully cheesy and crisp)!
Bake for 40-45 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil. Bake for an additional 5-10 minutes if crust appears doughy.
Remove from oven and let cool for at least 1 hour.
You can make ahead of time and eat this cold.Last edited by Mrs. MD, Esq.; 05-18-2014, 07:47 PM.
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Originally posted by SuzySunshine View PostThis is my favorite summer side dish by far: http://iowagirleats.com/2011/06/06/n...o-cook-supper/
Love all the ideas.
I am also looking for something that is maybe a pasta salad that has tomatoes and a feta maybe?
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This marinade is excellent: http://www.mommyskitchen.net/2010/08...en-thighs.html I used breasts instead of thighs and served them with the Dole Asian chopped salad mix.Allison - professor; wife to a urology attending; mom to baby girl E (11/13), baby boy C (2/16), and a spoiled cat; knitter and hoarder of yarn; photographer
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This uses couscous, but could probably use quinoa instead:
> DRESSING
> 1/4 cup olive oil
> 1/3 cup lemon juice
> 1 tsp cold water
> 1 tsp Dijon mustard
> 1 crushed clove garlic
> salt (as desired)
> black pepper (as desired)
> Crush salt into juice, add oil then mix all together and
> let sit.
> SALAD
> 1 cup dried lentils
> 1.5 cups uncooked couscous
> 1 cup diced red bell pepper
> 1 cup diced green bell pepper
> 1 cup chopped fresh mint
> 0.5 cup chopped fresh parsley
> 0.5 cup chopped green onions
> 1 cup (4 oz) crumbled feta cheese
> Cook lentil 'al dente'; cook couscous; mix all with
> dressing and let sit.Allison - professor; wife to a urology attending; mom to baby girl E (11/13), baby boy C (2/16), and a spoiled cat; knitter and hoarder of yarn; photographer
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I made this last night. The dips are good but even marinating for 4+ hours didn't affect the taste of the chicken as I'd hoped. Still tasty though.
http://www.foodandwine.com/recipes/t...nts-and-olives
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http://www.asseenontv.com/veggetti-s...l.php?p=537612 from bed bath and beyond. With 20% off.
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The gf made a Swedish summer cake a week or so ago, which was delicious. Here's a link to her blog post about it which contains the recipe (she has a food blog).
DSC_0845.JPG
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