Quinoa Brown Rice Salad

 Here's the recipe from my notes.  

Quinoa and Brown Rice Salad (feeds 90 1/2 c. portion size)

6 c. uncooked quinoa (prefer to use red quinoa)

4 c. uncooked SHORT grain brown rice

-Cook quinoa and rice according to directions (make sure to rinse quinoa before cooking).

-Cool rice and quinoa

-Note:  I like to let quinoa and rice sit in the dressing overnight--enhances flavor and then add the other salad ingredients the next day if possible.

Add:

4 English Cucumbers, diced

6 red/yellow/orange bell peppers, diced

4 10 oz pkgs. shredded carrots

24 oz feta

1 (4 oz) package of fresh basil from Trader Joes, cut in chiffade

salt/pepper to taste

Citrus Basil Dressing:

In a blender combine:

3 tsp minced garlic

2 c. light olive oil

2 c. lemon juice

1/4 c. apple cider vinegar

1/2 c. sugar or honey

3 1/2 tsp salt

1 1/2  tsp black pepper

1 c. fresh basil

-Note:  If you can get it...the Culinary Crafts White Balsamic Vinaigrette works really well for this too.

-- 

Laura Hale

http://halehealthyrecipes.blogspot.com/

Kaoris Japanese Salad

 
Romaine Lettuce

chow mein noddles

Dressing

2-3 small green onions

1/4 cup toasted sesame seeds

3 T sugar

1 tsp salt

1/4 cup salad oil

4 tsp rice vinegar

1 tsp soy sauce

boiled or grilled chicken shredded

Mix all dressing ingredients. Poor over romaine lettuce right before servings. Add la coy noodles and toss.

Lemon Ice

Prep 20 mins ∙ Source Kim Guymon

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 cup sugar
• 3 Tablespoons fresh lemon juice
• 2 Tablespoons lemon zest
• mint leaves
• raspberries or blueberries

Directions

Mix ingredients until sugar is dissolved. Pour into small cups and freeze. Garnish with mint leaves and a single berry. Works well with 3 oz. cups and mini serving spoons.

Fall Salad with Maple Lime Dressing

Ingredients 

Roasted butternut squash 

1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes 

 1 tablespoon olive oil salt and pepper 

 Salad dressing 

 ⅓ cup extra virgin olive oil 

 2 tablespoons Dijon mustard 

 ¼ cup maple syrup 

 1 small lime - juice freshly squeezed 

 Salad ingredients 

 8 oz bow tie pasta 

 1 cup pumpkin seeds toasted 

 8 oz baby spinach 

 4 oz goat cheese 

 ½ cup dried cranberries 

 Instructions 

How to roast butternut squash Preheat oven to 400 F. Line the baking sheet with parchment paper. Toss cubed butternut squash (peeled and seeded) and 1 tablespoon of olive oil together on a baking sheet. Season with salt and pepper. Arrange butternut squash in a single layer (without overcrowding) on the baking sheet. Roast for 20-30 minutes, until softened. 

Proceed with the rest of the recipe while the butternut squash is in the oven. Make salad dressing Combine all salad dressing ingredients in a mason jar. Whisk well with a fork, until emulsified. Add more lime juice to taste. 

Cook pasta Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain and rinse with cold water. 

Assembly Combine all the salad ingredients in a large serving bowl. Add the dressing (just enough, you don't have to use all of it). Toss to combine. When serving, top with fresh thyme (leaves only, no sprigs). 

 Notes If you would like to make this Fall salad ahead, here are the steps that can be done up to 3 days in advance - keep these ingredients in separate, airtight containers in the fridge: Roast butternut squash. Many stores sell precut cubed butternut squash when it's in season. That's what I used in this recipe and it saved me a ton of time! Roast it in the oven per recipe instructions and refrigerate it for up to 3 days in an airtight container. Toast pumpkin seeds in the preheated oven at 350 F for about 10 minutes. This is especially recommended for raw nuts and seeds. But even if you bought already roasted or flavored seeds or nuts, freshen them up by toasting them for about 5 or 10 minutes. Once, the nuts and seeds are cool, keep them in small sandwich bags until ready to use. Make salad dressing and refrigerate it in a mason jar with the lid for up to 7 days. 

Assemble the Fall salad right before serving.

Cafe Rio Style Black Beans

2-15 oz cans black beans (drain one can, don’t drain the other) 2 cloves garlic minced 2 teaspoons cumin 3 tablespoons olive oil 1-11.5 oz can tomato juice salt kosher or sea salt and pepper to taste 1/4 cup chopped cilantro FOR 50: 1/2 cup olive oil 12 cloves garlic about 1/3 cup chopped garlic 1/2 cup ground cumin 12-15 oz cans of black beans drain 6 cans, do not drain 6 cans 60-70 oz tomato juice about 1 1/2 46 oz. cans Instructions FOR 8: In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic. Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated. Add can of tomato juice and seasoning to taste. Stir in chopped cilantro when ready to serve. INSTRUCTIONS FOR 50: Place oil in large pot. Add garlic and cumin, cook over medium heat until fragrance is released, about one to two minutes. Add black beans and tomato juice and salt to taste. Cook until mixture is heated through on medium heat. When mixture has cooked 20- 30 minutes, turn off heat and add chopped cilantro. Cool and store in refrigerator until ready to serve. When ready to serve, heat slowly on medium heat, stirring gently to avoid burning beans at bottom of pan. Add more tomato juice if needed. This may be made and stored up to five days before serving.

Creamy Chicken and Wild Rice Soup

Cooking Classy - This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles. 

 3/4 cup uncooked wild rice blend* 

 1 cup chopped yellow onion (1 small onion) 

 1 cup diced carrots (2 medium) 

1 cup diced celery (3 ribs) 

7 Tbsp butter, diced, divided 

1 large garlic clove, minced (1 1/2 tsp) 

4 1/2 cups low-sodium chicken broth 

1/4 tsp of each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of any) Salt and ground black pepper, to taste 

1 lb boneless skinless chicken breasts halves 

1/2 cup all-purpose flour 

1 1/2 cups milk 

1/2 cup heavy cream 

1 tsp lemon zest 

 Prepare rice according to directions listed on package. 

Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. 

Add onion, carrots and celery and saute 4 minutes

Add garlic and saute 30 seconds 

Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste

Increase heat to medium-high, add chicken and bring mixture to a boil.

Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). 

Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat. 

Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. 

Stir well and remove from heat. Let soup cool slightly and serve. 

Notes *I recommend using Lundberg Wild Blend Rice if you can find it.

Fire Roasted Tomato Soup

3 tablespoons butter
1 yellow onion diced
2 14.5-ounces each cans diced tomatoes
2 14.5-ounces each cans fire-roasted diced tomatoes
1 bay leaf
1 teaspoon brown sugar
2 tablespoons tomato paste
2 tablespoons flour
3/4 cup chicken or vegetable broth
1/2 teaspoon baking soda
1/2 cup cream or half-and-half
salt and pepper to taste

In a large pot or dutch oven, melt the butter over medium heat and then add the diced onion. Cook for about 5 minutes, stirring occasionally to keep it from burning.
While that cooks, open three of the cans of tomatoes and drain the juice into a bowl (don't discard it!).
When the onions are soft, add the three cans of drained tomatoes, the bay leaf and the brown sugar. Cook for about 10 minutes, stirring every minute or two, until the excess juice has mainly cooked off and the tomatoes are sizzling.
Stir in the tomato paste and flour and cook, stirring constantly, for about two minutes, then slowly add the tomato liquid, the broth, the last can of tomatoes, the baking soda and 1/2 teaspoon salt, stirring. Bring the mixture to a boil.
Reduce heat to medium-low and simmer about 5 minutes.
Remove from heat, discard the bay leaf and blend the soup (either in a blender - be careful! or with an immersion blender). I've done it totally smooth and also more chunky and I strongly prefer it a little bit chunky. Stir in the half-and-half, then season to taste with salt and pepper.
Serve immediately, preferably with grilled cheese sandwiches.


Recipe from everydayreading.com

Amish Baked Oatmeal Recipe

1 1/2 cups milk (preferably anything but skim)
2 large eggs
1/2 cup maple syrup or packed light-brown sugar*
1/4 cup butter, melted
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
3 cups rolled oats (quick oats works fine too)


Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
In a large mixing bowl whisk together milk, eggs, maple syrup or brown sugar, butter, baking powder, vanilla, cinnamon and salt.
Mix in oats.
Pour into prepared baking dish and spread evenly**.
Bake in preheated oven 30 - 40 minutes until set.
Let cool slightly then cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.
Recipe Notes

*Sweetener amount can be adjusted to taste, I recommend using at least 1/4 cup (mildly sweet) and no more than 3/4 cup (really sweet).
**Oatmeal mixture can be refrigerated overnight if desired, then remove from fridge and let rest at room temperature 20 minutes while oven preheats and bake as directed.

Best Baked Oatmeal Toppings:
Fresh fruit (berries, sliced bananas, diced apples, etc)
Nuts (pecans, almonds, walnuts)
Coconut
Maple syrup or honey
Milk or cream
Chocolate chips
Raisins or dried cranberries
Butter

Recipe from cooking classy.com

S’mores Magic Bars

These S'mores Magic Cookie Bars will disappear almost as fast as you can make them, they are irresistible! Made up of absolutely amazing layers of graham cracker, sugar cookie, chocolate, marshmallows, and topped with sweetened condensed milk, there is a LOT to love about these!

Graham Cracker Layer
9 graham cracker sheets approximately 5.4 oz worth, crushed
6 TBSPs of unsalted butter melted
2 TBSPs granulated sugar

Cookie Layer
1 1/4 cup all purpose flour scooped and leveled
1/4 tsp salt
1/4 tsp baking powder
3/4 cup granulated sugar
1/2 cup unsalted butter room temperature
1 tsp vanilla extract
1 large egg
1 cup milk chocolate chips
1 cup mini marshmallows
3/4 cup sweetened condensed milk

Instructions
Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray well and set aside.
In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.

Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
Evenly spread the mini marshmallows and the chocolate chips over the top of the cookie dough. Then evenly pour the sweetened condensed milk over the top.
Bake for 22 to 27 minutes or until the edges are golden brown. (Mine required closer to 27 minutes.)
Let the bars cool overnight before cutting. Or just take a fork and go for it.


Recipe from simplejoy.com

Fudgy Brownie Cookies

These double chocolate Fudgy Brownie Cookies come out of the oven with a brownie edge and a gooey center. Delicious chocolate cookie!


1 c. flour
1 tsp. cornstarch
1 tsp. baking powder
1/4 c. cocoa powder
2/3 c. white sugar
2/3 c. brown sugar (packed)
1 c. dark or milk chocolate (chopped) (can use chocolate chips)
1/2 c. butter, unsalted (1 stick)
2 eggs
sea salt or flake salt for topping (optional)


This recipe is all about getting the cookie dough in the oven while it's still warm from the melted chocolate. This means it's helpful to get everything measured beforehand, so you can work quickly.
Start by preheating your oven to 350°F. Then line two large baking sheets with parchment paper or silicon baking mats.
First, combine all the dry ingredients (flour, cornstarch, baking powder, cocoa powder) in a small bowl. Set aside.
Start a double boiler or bowl over boiling water on the stove. Get that boiling and meanwhile, in a stand mixer, add the the sugars and eggs and beat on medium high for 5 minutes. This step will ensure the crinkly, brownie tops of the cookies.
While that's whipping up in the stand mixer, add your chocolate and butter to the top bowl of your double boiler. Mix with a rubber spatula, scraping down the sides as it melts. Once completely melted, turn stand mixer down to low and slowly pour melted chocolate into egg and sugar mixture. Don't overmix. Mix until just combined. Then turn off mixer.
Using a rubber spatula, slowly fold in dry ingredients, until just combined. Don't be worried that it looks like brownie batter – it is much runnier than normal cookie dough. Also it is warm. Working quickly, using a cookie scoop (2-3 tbsp. size works great), scoop out ALL the cookie dough onto both baking sheets. Even though you'll only bake one cookie sheet first, you need to scoop all the dough while it's still warm. It will start to firm up as the chocolate cools.
Quickly add the first baking sheet to the oven and bake for 8 minutes. Remove and immediately put the second baking sheet in. (They will look slightly rounded when you remove them from the oven, but they will flatten and crinkle when you remove them and as they cool.)
If desired, sprinkle cookies with sea salt or flake salt when they come out of the oven. It's a great contrast to the sweet cookie. Let them rest for 10 minutes before eating – they will have a crisp on the outside and be gooey like a brownie on the inside!

Recipe from plumstreetcollective.com