November 21, 2024

Peach-Quinoa Salad

July 7, 2015 by

Recently a friend told me about this delicious ‘rice’ salad that she and her family were enjoying that she purchased from the fresh salad bar at her favorite grocery store.  Well, as it turns out it wasn’t rice (when I questioned her thoroughly) but red quinoa!  Oh, I do love quinoa…so I was quite interested!  Here is my variation on this salad.  You can surely make this ‘your own’ by varying the fresh veggies added, what type of fruit you put in (berries would also be lovely!), the kind of vinaigrette you use (perhaps use your family’s favorite bottled vinaigrette!), and what variety of nuts you sprinkle across the top!  I would love to hear how you changed it up; leave a comment below!

Quinoa <kEEn-wah> is a grain but it is the seed that we eat! (Good news for those who eat low-carb, right?)  And it is jam-packed full of protein.  Have you and your family enjoyed quinoa before?  To find quinoa in your grocery store, check the natural food section, or the rice/pasta aisle.  Usually when I prepare a pot of quinoa, I make extra to use for another meal. Our favorite is ‘red’ quinoa although it also comes in white (or golden), and black variations. Check out these nutritional facts.  This light salad fits well into our ‘healthy but oh-so-yummy’ POV since it has a great vegetable protein base, and lots of fresh veggies and fruit!  Serve it alongside something yummy from the grill—chicken, shrimp, or salmon, for example.  Oh, and if you DO grill…throw the peaches on the grill for 5 minutes or so, too!  Enjoy!

Quinoa, Peach and Arugula Salad

2014-08-17 19.34.04

ingredients:
1 cup red quinoa
1+3/4 cup water
1/3 cup olive oil
1/3 cup mango (or orange) juice
1 tablespoon honey, agave, or maple syrup (optional)
2-3 splashes of white balsamic vinegar
1 teaspoon minced garlic (I use jarred)
sea salt & freshly ground black pepper
3 cups arugula
2 ripe peaches (or mango), chopped
1/2 small red onion, finely diced
1 cup cucumber, small dice
handful of sugar snap peas (defrosted from frozen OR fresh)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/3 cup nuts (pistachios, pignoli, chopped almonds)
4 ounces goat cheese, crumbled
sea salt & freshly ground black pepper

directions:

  • prepare quinoa: bring water to a boil in a small saucepan; add the quinoa, bring back to boil, stir, cover, and then reduce heat to very low and simmer until the water is absorbed (10-15 minutes).  remove from the heat, keep covered, and let sit for 5 minutes.  fluff up with a fork and transfer to a large mixing bowl to cool2014-08-17 18.59.45 HDR
  • make vinaigrette:  whisk together the juice, garlic, sweetener (if using), balsamic, and s&p; slowly drizzle in the olive oil while continuing to whisk away ‘til thoroughly emulsified. (this can be done in your food processor or using an immersion blender)
  • assemble:  add the veggies, arugula and herbs to the quinoa already in the large mixing bowl; toss together
  • pour 3/4 of the vinaigrette evenly over the mixed salad; toss gently
  • season well with additional s&p to taste
  • top with sliced peaches, nuts, and cheese

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted Butternut and Apple Soup

January 7, 2015 by

Did you know that January is National Soup Month?  That is a fact that my husband does not let me overlook.  He loves soup…and would eat soup every single day!  Here on our healthy but oh-so-yummy! segment of the At Home w/ GCH blog, we are celebrating our third annual Soup-Palooza!  Each week this month we will feature soup, soup, soup...and soup!  Use the search feature here on our website to explore other soup recipes that Dana and I have posted in the past.

This week’s recipe spotlights three ingredients that are good for you, and really yummy, too: butternut squash, organic chicken meatballs, and baby kale. Interesting combination, you say? You betcha! I do believe this soup would be equally delicious without the chicken meatballs…making it perfect to serve as a vegan dish.  This soup also freezes (and defrosts) beautifully!  A note on the chicken meatballs: There are a number of brands out there to choose from.  These are the ones that I use…they have no preservatives, no filler, and are organic.  This company offer quite a variety of products—meatballs and sausages.

Enjoy…see you back here next week with another soup!

2015-01-05 12.51.20

Butternut-Apple Soup with Chicken Meatballs

ingredients:
1 medium butternut squash
1 tablespoon olive oil
cinnamon
1 teaspoon EACH sea salt, freshly ground pepper (I use lemon-pepper blend)
1 teaspoon olive oil
1/2 pkg chicken apple meatballs, cut in quarters
1 small onion, diced
1-2 stalks celery, thin slices
1 medium carrot, shredded
1 tablespoon minced garlic (I use jarred)
1-2 teaspoons herb medley of your choice (thyme, tarragon, crushed rosemary, marjoram)
1-2 large apples, peeled and cubed
6 cups chicken stock
1 cup apple cider
1+ cups water (optional)
baby arugula
finely shredded sharp Cheddar (optional)

directions:

  • preheat oven to 4002014-12-31 17.26.48
  • line a baking sheet with parchment paper
  • cut butternut squash in half; clean out seeds
  • peel the skin; cut the squash into 1+1/2″ cubes
  • place in large mixing bowl along with 1 tablespoon olive oil, a couple of good shakes of cinnamon, and the seasonings; mix together and pour onto lined baking sheet
  • roast for 20 minutes or so ‘til the butternut yields easily when you pierce with a knife; remove from oven and set aside

meanwhile…

  • heat 1 teaspoon olive oil in medium stockpot
  • add cut-up chicken meatballs and saute ‘til lightly browned (6-7 minutes)
  • remove from pan and add the onion, celery and carrot; cook about 5 minutes until vegetables are starting to get soft and caramelized
  • add herbs, apple chunks, garlic, season w/salt and pepper saute for 1 minute, stirring constantly
  • add stock, water and cider; stir to bring together
  • bring to a boil and add roasted butternut squash
  • reduce heat to medium low and let simmer about 30 minutes
  • using immersion blender (or carefully in a blender/mixer), puree about half the veggies, leaving the rest whole
  • adjust the consistency of the soup to your liking, adding up to 1 cup of water (or additional broth) to thin it out if you prefer
  • add in the browned chicken meatballs and heat through

to serve:2014-12-31 18.57.10

  • put a bit of raw baby arugula (I put in a small handful) in the bottom of your mug or soupbowl; ladle the finished soup on top
  • taste for additional seasoning (arugula will make it peppery!)
  • finish with a sprinkle of shredded cheese, if you like

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

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Arugula, Peach, Quinoa Salad

August 18, 2014 by

Recently a friend told me about this delicious ‘rice’ salad that she and her family were enjoying that she purchased at her favorite grocery store from the fresh salad bar. Well, as it turns out it wasn’t rice (when I questioned her thoroughly) but red quinoa!  Oh, I do love quinoa…so I was quite interested!  Here is my variation on this salad.  You can surely make this ‘your own’ by varying the fresh veggies added, what type of fruit you put in (berries would also be lovely!), the kind of vinaigrette you use (perhaps use your family’s favorite bottled vinaigrette!), and what variety of nuts you sprinkle across the top!  I would love to hear how you changed it up; leave a comment below!

Quinoa <kEEn-wah> is a grain but it is the seed that we eat! (Good news for those who eat low-carb, right?)  And it is jam-packed full of protein.  Have you and your family enjoyed quinoa before?  To find quinoa in your grocery store, check the natural food section, or the rice/pasta aisle.  Usually when I prepare a pot of quinoa, I make extra to use for another meal. Our favorite is ‘red’ quinoa although it also comes in white (or golden), and black variations. Check out these nutritional facts.  This light salad fits well into our ‘healthy but oh-so-yummy’ POV since it has a great vegetable protein base, and lots of fresh veggies and fruit!  Serve it alongside something yummy from the grill—chicken, shrimp, or salmon, for example.  Oh, and if you DO grill…throw the peaches on the grill for 5 minutes or so, too!  Enjoy!

Quinoa, Peach and Arugula Salad

2014-08-17 19.34.04

ingredients:
1 cup red quinoa
1+3/4 cup water
1/3 cup olive oil
1/3 cup mango (or orange) juice
1 tablespoon honey, agave or maple syrup (optional)
2-3 splashes of white balsamic vinegar
1 teaspoon minced garlic (I use jarred)
sea salt & freshly ground black pepper
3 cups arugula
2 ripe peaches (or mango), chopped
1/2 small red onion, finely diced
1 cup cucumber, small dice
handful of sugar snap peas (defrosted from frozen OR fresh)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/3 cup nuts (pistachios, pignoli, chopped almonds)
4 ounces goat cheese, crumbled
sea salt & freshly ground black pepper

directions:

  • prepare quinoa: bring water to a boil in a small saucepan; add the quinoa, bring back to boil, stir, cover, and then reduce heat to very low and simmer until the water is absorbed (10-15 minutes).  remove from the heat, keep covered, and let sit for 5 minutes.  fluff up with a fork and transfer to a large mixing bowl to cool2014-08-17 18.59.45 HDR
  • make vinaigrette:  whisk together the juice, garlic, sweetener (if using), balsamic, and s&p; slowly drizzle in the olive oil while continuing to whisk away ‘til thoroughly emulsified. (this can be done in your food processor or using an immersion blender)
  • assemble:  add the veggies, arugula and herbs to the quinoa already in the large mixing bowl, ; toss together
  • pour 3/4 of the vinaigrette evenly over the mixed salad; season well with additional s&p to taste
  • top with sliced peaches, nuts, and cheese

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Stuffed Acorn Squash

October 14, 2013 by

Here on our Monday installment of At Home w/ GCH, we are continuing to focus on Fall in-season fruits and veggies.  This week, our recipe features Acorn Squash.  Ok, ok, I am sure you have noticed that I have a ‘thing’ for winter squash.  I love ‘em all…but my fav’s are Butternut, Spaghetti, Acorn, Delicata, and Sweet Dumpling.  Check out this link for lots more info on winter squashes and details on the incredible nutritional value they have.

This week’s recipe fits into our healthy but-oh-so-yummy! category since it is full of lucious veggies, uses low-fat ground chicken, and almost no added fat.  Also, this could easily become a vegetarian meal by leaving out the meat.  Also, you will have some leftover stuffing so you could enjoy it in a different “container” i.e., portabello caps, or zucchini; thus getting two meals for your effort!  Enjoy!2013-10-09 19.06.00

Stuffed Acorn Squash

Ingredients:
2 acorn squash, rinsed
1 tablespoon butter
salt and pepper
1 cup water
1 cup chicken or vegetable broth
1 cup quinoa (I used red quinoa)
1 medium-sized sweet onion, chopped
4-6 large Baby Bella mushrooms, cleaned and chopped
3 tablespoons chopped garlic
2 large handfuls baby arugula (or spinach) 2-3 ounces, roughly chopped
3-4 tablespoons pine nuts
1/2 cup dried cranberries
2# ground chicken
1 teaspoon thyme
1/2 teaspoon ground sage
1 teaspoon each, kosher salt and freshly ground pepper
4 slices (1 ounce each) of smoked gouda (or muenster, or swiss)

Directions:

  • Preheat oven to 400.
  • CAREFULLY cut each squash in half lengthwise; scoop out seeds and strings. Season the inside of each squash well with a bit of butter, and lots of freshly ground salt and pepper.  Place each half, cavity side up on a baking sheet and roast ‘til tender when pierced with a sharp knife, about 35-40 minutes. Remove from oven and set aside.
  • Reduce oven temperature to 350.
  • Cook quinoa according to package directions, using water and broth. When done, pour into a large bowl; set aside.  (NOTE: the squash and the quinoa can be prepared ahead of time.)
  • Meanwhile, in a large saute pan over medium-high heat, warm 2 tablespoons of olive oil; then add the onion and mushroom pieces.  Stirring often, saute ‘til just turning slighty brown and caramelized.
  • Add the chopped garlic and stir constantly for one minute.
  • Reduce heat and toss in the chopped arugula.  Stir frequently and cook just ‘til the greens are getting wilty; approximately 5 minutes or so.
  • Add this mixture to the cooked quinoa along with the pine nuts and dried cranberries, and stir ‘til all is well-combined.
  • Using the same pan, add 1-2 tablespoons olive oil and the ground chicken and seasonings.  Cook over medium high heat, ‘til the chicken is completely cooked through.  Break up the meat as it cooks.
  • When the chicken is done cooking, add it to the mixture in the large bowl and combine.
  • Fill each squash half equally with veggie-quinoa-chicken mixture and bake, uncovered, ‘til filling is slightly browned on top about 15 minutes.
  • Lay one slice of cheese on each squash half and bake just ‘til cheese begins to melt.2013-10-09 19.11.52

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted B, B, and B Topping

October 7, 2013 by

Ok, so what do you do when your sister food-blogger posts EXACTLY the same recipe you were going to post?  Well, first you tell her how good hers looked (check it out) then you scurry to the refrigerator to see what else you can throw together!

As promised, we are focusing on Fall in-season fruits and veggies for a few weeks.  This week, we have a Roasted Butternut–Brussels Sprouts–Beet recipe.  We enjoyed this topping a salad with goat cheese and candied nuts.   This recipe makes enough for some leftovers, perfect for a Roasted Veggie Lasagna!  Perhaps you might want to try it as a pizza topping, or over pasta or rice.  Enjoy!

2013-10-04 21.10.46

Roasted Butternut Squash, Brussels Sprouts, and Beets

Ingredients:2013-10-04 19.36.19
1/2 large Butternut squash, peeled
1 medium sweet onion, peeled
1 bunch beets (3-5) peeled
6-8 ounces Brussels sprouts
3-4 tablespoons olive oil
kosher salt, freshly ground black pepper

optional:
3-4 tablespoons candied walnuts *
2 links fully-cooked chicken sausage
3 ounces herbed goat cheese

Directions:

  • Preheat oven to 425.
  • Cut squash and beets into 1″ cubes.
  • Cut off end of each Brussels sprout and any leaves that are brown or dry.  If large, halve lengthwise.
  • Cut onion in half around the middle, and then slice into half-moons.
  • In a large bowl, combine squash, sprouts, and onions; drizzle 2 tablespoons olive oil over them, season well and stir to evenly distribute the oil among the veggies.
  • Pour onto 2 rimmed baking sheets.
  • Now pour the cubed beets into the bowl adding up to 1 tablespoon additional olive oil, if necessary.  Add the beets to one area of one baking sheet; this will keep the beets from ‘bleeding’ onto the other veggies.
  • Roast for 15-20 minutes or ‘til the veggies begin to caramelize.
  • Remove from oven, stir well turning pieces over, if possible.
  • Roast for an additional 15 minutes or ‘til the other side begins to caramelize.
  • Test with a knife tip to make sure veggies are cooked through.  Allow to cool.

* Candied Walnuts
1 cup apple cider
3 tablespoons coconut sugar
pinch of sea salt
1 cup raw walnuts

  • Bring apple cider to a boil in a small saucepan; turn down heat but keep at a good simmer.  Let reduce by ½.
  • Lower heat, and add sugar stirring ‘til dissolved.  Add salt and walnuts; stir well.
  • Continue to cook at a low simmer, stirring constantly ‘til liquid is almost evaporated.
  • Remove from heat; pour onto a small plate and allow to harden.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Watermelon – Arugula Salad

July 15, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  Starting today we are beginning a series on summer salads featuring in-season ingredients.  Our featured ingredient is watermelon and today’s recipe is for a Watermelon – Arugula – Feta Salad. This salad has such a range of flavors—citrusy vinaigrette, sweet watermelon, salty cheese, and peppery arugula—and it is so refreshing!  Almost everyone I know enjoys watermelon…how about you?  Watermelon is available throughout the summer nationwide.  In addition to being oh-so-yummy (a requirement here, y’know!), watermelon is loaded with healthy benefits.  This salad is a nice side dish to something on the grill…chicken, burgers, or fish.  Enjoy!

2013-07-10 18.36.29

Ingredients:

Vinaigrette:
1/4 cup grapefruit or orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Salad:
1/4 cup finely diced vidalia onion
6 cups baby arugula
3-4 cups seedless watermelon, (about 2# with rind)
8 ounces crumbled feta cheese
1 ounce pine nuts

Directions:

For the vinaigrette: Pour all of the ingredients (except olive oil) into a bowl, and slowly whisk in the olive oil.  Set aside.

For the salad: Using a melon baller, scoop out watermelon balls into a bowl.  Place arugula and onion into a large salad bowl. Toss with approximately 1/2 of the vinaigrette.  Add watermelon balls, cheese, and nuts.  Toss again.  Serve immediately, offering the rest of the vinaigrette to add to taste.

Substitutions:
For the feta cheese, you could substitute ricotta salata or another salty cheese.
For the pine nuts, sliced almonds would be a wonderful alternative.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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