Easy, healthy, sometimes indulgent recipes

basics

Greek Style Quinoa

greek style quinoa

Incredibly easy, healthy delicious greek style quinoa that makes a great side or perfect as a meal on its own.

Well, I cannot believe it has been months since I have posted something.  I have a list of good excuses, but they are just excuses so I will not go into details. I can say, I will try to do a better job with posting something more often.  It is a personal goal that I have not done a great job meeting in any way. 
A few weeks ago we had a potluck at work. It was great fun. Everyone did a great job bringing something delicious and as we are a group that likes to eat, there was an enormous amount of food.  As for me, I got carried away and singed up for way too many things. My kitchen looked like Christmas and Thanksgiving combined and cleanup was not pretty.  One of the dishes I made was this greek style quinoa because I thought it would be easy to travel and its flavors are familiar enough that everyone would like it.  The other thought was, usually these types of get togethers have so much unhealthy food that it would be nice to have a healthy dish.  Luckily, it worked out.

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Homemade Pumpkin Puree

Homemade pumpkin puree is yet another pumpkin recipe that I am about to send your way.  I am in a heavy “use the pumpkins before they are ruined” mode.  Now that the pumpkin seeds are done, it is time to move on to the actual pumpkin. Making home made pumpkin puree is surprisingly easy, though it does take some time. 

pumpkin puree

Homemade puree is slightly sweeter than canned and of course, it is hard to beat fresh over canned, but it is hard to beat the convenience of canned. In many cases, I use canned and do this when I have an overload of pumpkins.

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Red Wine Vinaigrette

This recipe is so much more than a dressing. It is an enhancement to a green salad, but it is also a great marinade for chicken. The acidity in the dressing really tenderizes chicken and it makes it extra flavorful.  As a creature of habit, I typically pack 5 protein packed salads on a Sunday afternoon and have them ready for lunch at work. I have to admit, this does not work out every week, but most times I attempt to do this. At the same time I make a large batch of this dressing and pack it in small containers.

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Basic Pizza Dough

Great pizza always starts with great dough.  There are different ways to enjoy the crust, thick, super thin, but my favorite is a blistered exterior with a soft interior. Dough may sound intimidating because of longer rising time, but in fact it is extremely simple to make. Nothing beats homemade pizza crust.  It is amazing what incredible flavor comes out of flour, water, salt and a little olive oil.  In fact my favorite pizza was something I had years ago in a little restaurant in Rome where it was drizzled with really great olive oil, topped with lots of fresh Arugula and a touch of shaved Parmigiano-Reggiano.  It was so simple, but it tasted amazing.  There was so little on it in terms of ingredients that every ingredient was allowed to shine.

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Basic Pie Crust

When it comes to pies, I think crust makes all the difference. Nothing comes close to that flakey, buttery flavor that comes from homemade crust. Again, this is one of those key basic items that sounds intimidating, but it is shockingly easy to make.  I  heavily  rely on my food processor to make pie crusts and that is what takes all the difficulty out of it. Of course, this is doable without it, but it is hard to beat the ease of pressing  the “pulse” button around 10 times.  Once all the ingredients are measured, it is really a 20 minute hands on affair.  Really!

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