The E.V T.V Show

…the food I make, the plants I grow, and the items I create.


1 Comment

Quinoa Tabbouleh Salad

Quinoa Tabbouleh

Quinoa Tabbouleh

I find eating local seasonal food to be a fun challenge. The summer is filled with fresh ingredients that inspire me to explore new recipes. The winter presents its own obstacle; keeping meals interesting with a limited ingredient list.

These past months, however, have felt long and more difficult than fun.  So, I decided to cheat and sneak a little green into my diet.

Tabbouleh with Fresh Herbs

Tabbouleh with Fresh Herbs

These light salads, filled with complex grains, beans, fresh herbs, and raw vegetables have become my lifeline. I eat heaping mounds on top of simple greens to balance the acorn squash soup or beef stew.

My tabbouleh salad tends to packs a punch. I am pretty heavy handed with the  amount of garlic and lemon juice/zest I use. Modify the recipe if you like a milder or wilder salad.

Use fresh lemon juice and garlic for extra flavor

Use fresh lemon juice and garlic for extra flavor

 

ingredients

total time: 30 mins    yield: 6 servings
  • zest of 1 lemon
  • juice of 3 lemons
  • 4 cloves of garlic, minced
  • 1 small red onion, minced
  • 1 cup of dry quinoa
  • 1 pint of cherry tomatoes, quartered
  • 1 large cucumber, peeled and diced
  • ⅔ cup of chopped flat leaf parsley
  • ½ cup of chopped mint
  • ½ cup of olive oil
  • salt and pepper to taste

directions

  • cook quinoa – bring quinoa, ¼ tsp salt, and 1 ¼ cup of water to a boil over medium high heat to a boil. Lower heat to low and cover. Cook for about 10 minutes or until all of the water has been absorbed. Drizzle with 1 tbsp of olive oil and fluff with a fork. Set aside to cook.
  • Meanwhile chop the vegetables and herbs and add to a medium mixing bowl.
  • When the quinoa is cooled add it to the mixing bowl.
  • Combine lemon juice, zest, garlic, salt and pepper, and olive oil. Whisk until the olive oil is fully incorporated.
  • Pour dressing over the salad and mix well.
  • Store in a airtight container in the fridge. The longer the salad sits, the better the flavors will be!

 

 

Advertisements


1 Comment

Raspberry Mint Compote

This will be the hit at your next ice cream sundae bar.

This will be the hit at your next ice cream sundae bar.

Yogurt, topped with fresh blueberries, strawberries, and homemade granola is one of my favorite ways to start the day.

So what is a girl to do when the cold weather hits and fresh fruit becomes obsolete?

Make my second favorite thing – compote!

Compotes, made with fresh or frozen berries, is a simple way to brighten up breakfast or dessert.  Unlike a jelly or jam, compotes are cooked relatively quickly and do not contain a thickening agent like pectin.

This makes it a perfect toppings in a pinch!

ingredients 

  • 1 pint of raspberries
  • 1/4 cup of granulated sugar – for a thicker compote split 1/2 and 1/2 with confectioner sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 4 mint leaves, julienned
  • 1/4 tsp cornstarch

directions 

Combine all ingredients in a small sauce pan over medium heat. Stir and simmer over medium low heat, until fruit has broken down. Cook until sauce is at desired thickness.  Stir in mint leaves and allow to cool for 15 minutes before serving.

cooking compote

The compote should cook within 10 minutes.