December 22, 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

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , ,

Fruit Crisp

June 2, 2015 by

Nothing says summer to me more than the fruits that are available just during this season!  Blueberries, raspberries, strawberries, peaches and plums; oh my!  My most favorite is cherries; I just love cherries!  They are not in season for very long so indulge while you can!  We are!

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This week I have a recipe for a delicious, light Fruit Crisp featuring some of these great in-season produce. Our featured ingredient(s) this week are peaches and cherries!!!  Here are a couple of links to the  nutritional value along with some incredible health benefits  of these delicious fruits (peachesand cherries)—besides the fact that they are just yummy!

2013-08-02 09.21.43

This is delicious served with a dollop of whipped cream…or a scoop of vanilla ice cream.  Enjoy!

Summer Fruit Crisp

2013-08-02 09.52.20

ingredients:

3 large peaches, sliced
1 cup (18-20) cherries, pitted* and halved
1/2 cup raspberries (optional)
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon almond extract
3/4  cup oats
3/4 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes

directions:

  • preheat the oven to 375
  • cube up the butter and place in refrigerator until ready for it
  • in a baking dish or pie plate, toss the cut-up fruit with 1 tablespoon of the sugar and the almond extract; set aside.
  • place the oats, 1/4 cup sugar, almond flour, cinnamon and salt into the large bowl of a food processor.  pulse a couple of times to combine.
  • add the cold butter, pulsing just until it comes together and forms clumps.  (of course, you can mix this by hand, too!)
  • mound the oat mixture on top of the prepared fruit being sure to cover it completely; bake for 35 to 40 minutes
  • serve warm or cold

*  Here is how I pitted the cherries—with a drinking straw.  Yes, ma’am!  Now I am a girl who l-o-v-e-s her gadgets!  And, of course, you can go out and buy a cherry pitter.  But sometimes simple is the better answer.  And besides, then one can save her pennies to buy an incredible kitchen tool!  ;-)

2013-08-02 09.01.35

Just do it like this:
– remove the stem from a cherry
– place the end of the straw over the indentation of the cherry
– firmly, but gently, wiggle the straw straight through the cherry; the pit will pop right out!  Easy-peasy!

 ♥  ♥  ♥  ♥  ♥

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

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , ,

Peach-Raspberry Crumble

September 1, 2014 by

If you can get your hands on some late-season peaches…you really should try this recipe (or your version of it)! And I strongly suggest serving it to your loved ones warm with a scoop of vanilla ice cream…doesn’t have to be a huge scoop even! This is one of those sweet treats that is warm and cold, crunchy and mushy, sweet and not-so-sweet. I, myself am not a huge dessert eater. But this? …just delicious! Perfect for the last weekend of August.

This dish fits well into our healthy but oh-so-yummy POV since there is little added sugar, has a good amount of whole grains and nuts, full of fresh fruits, AND…a little bowl is very satisfying! Now it does have a fair amount of butter in it (about 1 tablespoon per average portion)…but I haven’t figured out how to reduce it without changing the quality of the crumbly goodness. I prepared this recipe using gluten free flour and coconut sugar…but this would come out just as well using traditional all-purpose flour and white/brown sugar; it is up to you. Enjoy (I hope you can find some gorgeous peaches!)!

Peach – Raspberry Crumble

2014-08-31 21.59.43

ingredients:
1+1/2 pounds ripe (yet firm) peaches
12 ounce package red raspberries
1 tablespoon coconut sugar
2 tablespoons ginger jam (or peach, apricot)
1 tablespoon lemon juice (fresh, if possible)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg (freshly ground, if possible)

6 tablespoons cold UNsalted butter
3/4 cup gluten-free oats
3/4 cup gluten free all-purpose flour blend
1 teaspoon lemon zest, finely grated
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/8 teaspoon xanthan gum (**only if using gluten-free flour)
3-4 tablespoons sliced almonds

directions:

  • cut the cold butter into a small dice; return to refrigerator ‘til ready to use
  • preheat oven to 375
  • butter a 1+1/2 quart ceramic or glass baking dish
  • pit and slice the peaches (for a softer texture, cut a bit smaller)
  • put fruit into a large bowl, and add next 5 ingredients; stir gently together; set aside to get the juices flowing
  • in a separate bowl, whisk together the rest of the ingredients EXCEPT for the butter, and almonds
  • then add the cold butter to the flour-y mixture; toss to coat the butter w/flour. then use your fingertips to ‘cut’ the butter and flour mixture together ‘til the mixture is crumbly and looks like coarse meal
  • stir in the almonds
  • now pour the fruit and juice into the prepared baking dish
  • scatter the oat-flour crumbly mixture over the top of the fruit
  • place the baking dish onto a sheet pan (just in case the juiciness bubble over the sides!)
  • place in oven and bake for 35-45 minutes ‘til juices begin to bubble around the edges and the crumbs are beginning to brown (should they start to brown too early, just lay a piece of aluminum foil over the top)
  • remove from oven, and let set for 5 minutes (just enough time to grab some bowls, spoons, AND the ice cream)

♥   ♥   ♥   ♥   ♥

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

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , ,

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

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , ,

Peach Salsa

July 14, 2014 by

2014-07-13 21.33.27Oh…does that not say ‘summer!!!’ to you? Yes, to me, too! Here in the NorthEast, we are smackdab in the middle of the peach harvest…and they are so good! There are so very many sweet things that you can do with peaches; oh let me count the ways: pies, cobblers, crisps, crumbles, muffins, jam, ice cream, sorbet, pancakes, smoothies, popsicles, teas, sangria….  I’d love to hear of your favorite way to eat a peach!

But I do love using peaches in savory foods, too!  Now perhaps there aren’t quite as many options…but equally yummy! How about used as a glaze for chicken? Or chopped fine and added to ground chicken for meatballs? Peaches are FABulous added to the grill when you have fish or chicken going! Try simply topping them with a drizzle of really good balsamic vinegar and some goat cheese; oh yeah!

This week, however, I have a REALLY simple recipe for Peach Salsa. Great served with grilled salmon, or chicken breast, or shrimp kabobs!  This recipe comes together so quickly I did it twice this week…once with a ginger sweet flavor and once with a sort-of-spicy tomatillo salsa mixed in. Equally delicious!

2014-07-13 21.58.44

Peach Salsa (Two Ways)

Gingery Peach Salsa
ingredients:
2 large ripe, yet firm, peaches2014-07-13 21.54.56
handful of yellow and red grape tomatoes
1 tablespoon ginger preserves
2 tablespoons red onion, cut into a small dice
zest and juice of 1/2 of a lime
sea salt and freshly ground pepper, to taste

directions:

  • combine ginger preserves and lime juice and zest; mix together
  • remove pit, and cut peaches into bite-size pieces; add to ginger-lime mixture
  • slice grape tomatoes in half; also add these
  • season well; and combine together
  • put to the side for a few minutes and then taste for additional seasoning
  • set aside and let flavors come together while the meat/fish is being cooked

Spicy Peach Salsa
ingredients:
2 large ripe, yet firm, peaches
handful of yellow and red grape tomatoes
2 (or more) tablespoons tomatillo salsa (salsa verde)
2 tablespoons small dice red onion
zest and juice of 1/2 of a lime
sea salt and freshly ground pepper, to taste
directions:

  • combine tomatillo salsa and lime juice and zest; mix together
  • remove pit, and cut peaches into bite-size pieces; add to tomatillo mixture
  • slice grape tomatoes in half; also add these
  • season well; and combine together
  • put to the side for a few minutes and then taste for additional seasoning
  • set aside and let flavors come together while the meat/fish is being cooked

(Here are some facts about the nutrition associated with peaches; good stuff! )

♥   ♥   ♥   ♥   ♥

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

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , ,

Summer Fruit Crisp (Gluten Free)

August 5, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient(s) this week are peaches and cherries!!!  Here are a couple of links to the  nutritional value along with some incredible health benefits  of these delicious fruits (peaches and cherries)—besides the fact that they are just yummy!

Nothing says summer to me more than the fruits that are available just during this season!  My most favorite is cherries; I just love cherries!  They are not in season for very long so indulge while you can!  We are!

2013-08-02 09.21.43

Summer Fruit Crisp

Ingredients:2013-08-02 09.52.20
3 large peaches, sliced
1 cup (18-20) cherries, pitted* and halved
1/2 cup raspberries (optional)
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon almond extract
3/4  cup oats
3/4 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes

Directions:
Preheat the oven to 375.
Cube up the butter and place in refrigerator until ready for it.
In a baking dish or pie plate, toss the cut-up fruit with 1 tablespoon of the sugar and the almond extract; set aside.
Place the oats, 1/4 cup sugar, almond flour, cinnamon and salt into the large bowl of a food processor.  Pulse a couple of times to combine.  Add the cold butter, pulsing just until it comes together and forms clumps.  (Of course, you can mix this by hand, too!)
Mound the oat mixture on top of the prepared fruit.
Bake for 35 to 40 minutes.
Serve warm or cold; a nice scoop of vanilla ice cream completes this!  Enjoy!

*  Here is how I pitted the cherries—with a drinking straw.  Yes, ma’am!  2013-08-02 09.01.35Now I am a girl who l-o-v-e-s her gadgets!  And, of course, you can go out and buy a cherry pitter.  But sometimes simple is the better answer.  And besides, then one can save her pennies to buy an incredible kitchen tool!  😉   Just do it like this:
Remove the stem from a cherry.
Place the end of the straw over the indentation of the cherry.
Firmly, but gently wiggle the straw straight through the cherry; the pit will pop right out!  Easy-peasy!

 ♥  ♥  ♥  ♥  ♥

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

coleen

_________________________________

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

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , , ,