So Incredibly Delicious!

I found this recipe here and it's going to knock your socks off. I'm not gluten-free but if you are, it fits! I've recently discovered the awesomeness (word?) of quinoa. It cooks up like instant rice but is jammed packed with things your body will love and run on for hours so it's a great recipe for moms who need go-juice quickly.


Black Bean, Edamame, Corn and Quinoa Salad

1 cup shelled edamame
2 cups fresh corn kernels (only had canned on hand)
1 cup cooked black beans
2 cups cooked quinoa
1/2 cup fresh chopped cilantro (only used 1/4 cup)
1 cup tomatoes, seeded and diced
3 T minced red onion
1 tsp ground cumin
2 T fresh lime juice
2 T red wine vinegar
2 T olive oil
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper (optional – and I didn't do this) 

1. In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. (I got a steamable bag to save time)
2. Bring a fresh pot of water to boil and steam corn for 3 minutes.
3. Combine edamame, corn, black beans and quinoa.
4. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne.
5. Only dress the amount you are going to eat right away. Combine dressing, cilantro and salad. Toss and serve.


Make it! You won't regret it!

Shrimp and Corn Chowder

I got this recipe from RealSimple, and it was quick and easy and really good. I have never cooked with leeks before, and I really liked the flavor they gave to the soup. In the magazine the recipe is actually called "Shrimp and Corn chowder with fennel," but I couldn't find fennel at the store, so I left it out. I also added a cup of chicken broth because it didn't seem to have enough liquid. It still turned out great.

2 tbsp unsalted butter

2 leeks (white and light green parts), chopped

2 tbsp a.p. flour

1 8oz. bottle clam juice

3 cups milk

3-4 potatoes, cut into 1-inch cubes (I didn't bother to peel them)

3/4 lb. med. cooked peeled and deveined shrimp

1 10oz pkg. frozen corn

2 tbsp. parsley, chopped

1 lemon, squeezed

Heat the butter in a large saucepan over med. heat. Add the leeks and season with s&p and cook, stirring occasionally, until tender; stir in the flour

Add the clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occastionally, for 12 minutes or so. Stir in the shrim and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes. Stir in the parsley and lemon juice.

(Image and recipe courtesy of RealSimple.com)

Dippity-Doo-Da

This month's issue of Real Simple has a great dip recipe on its back page. I cut it out and promptly lost it, but I was able to recreate it from memory: it's THAT easy!

Peel, slice and dice one whole biggish cucumber
Open and drain one (12 oz) can of corn kernels
Mince several stalks of fresh mint
Open and crumble one 8 oz package of goat cheese

Mix together, et voila!

The recipe they had called for pre-spooning this mixture into Tortilla brand Scoops! chips, but I saved myself that aggravation by just serving the bowl of Scoops! next to the bowl of "dip". :P

A very big hit at our last barbecue!!

Crunchy Beef Wraps

This is a great quick weeknight dinner. It has some off the wall ingredients, but in the end they all work together. It takes about 20- 25 minutes to make! I got this recipe from my favorite book, Fast fix, family food by BHG. Of course, I tweaked it a bit.

Ingredients
8 8inch flour tortillas
1 pound lean ground beef
1/2 cup chopped red or green onion (I used red)
2 cups packages shredded cabbage with carrots (coleslaw mix)
1 cup frozen whole kernel corn
1/4 cup barbecue sauce
1 teaspoon toasted sesame oil
Barbecue sauce (optional)

Directions

1. Preheat oven to 350 degrees F. Stack tortillas and wrap in foil. Heat in the oven for 10 minutes.
2. Meanwhile, in a large skillet, cook ground beef and onion over medium heat until meat is brown. Drain well.
3. Stir in cabbage mix and corn. Cover; cook about 4 minutes or until vegetable are tender, stirring once.
   
4. Stir in barbecue sauce and sesame oil. Cook and stir until heated through.
5. Spoon 1/2 cup filling onto each tortilla.
   
6. If desired, serve with additional barbecue sauce. (I didn't do this)

* I had some leftover black beans, so I put in about 1/2 cup on them in at the same time as the corn. It was good, I may continue to add them.