This salad tastes much better to me with a double batch of the dressing.
- 1/4 cup sliced almonds, toasted in dry frying pan or in oven
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups baby spinach leaves
- 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
- 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain, low-fat yogurt (not Greek)
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced (about 2 tsp)
- salt & pepper to season
- Bring 3 cups of water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
- Remove from heat and cool, covered, in pot.
- Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers. Repeat with remaining spinach.
- In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
- In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
- Pour over salad and toss to coat. Season to taste with salt and pepper.
- Chill for 30 minutes to allow flavours to develop, then serve.
This was my children’s favourite play dough. I like it because one doesn’t end up with salty, crusty hands when using it, and it doesn’t need a stovetop to cook it on.
- 2 cups all purpose flour
- 2 Tbsp salt
- 2 Tbsp vegetable oil
- 2 Tbsp alum (from bulk store)
- 1 cup + 2 Tbsp boiling water
- Food colouring, if desired
- In a medium sized bowl, mix the dry ingredients together and make a well in the center; add food colouring to water.
- Pour the boiling (coloured) water into the well, and mix thoroughly until all the flour is moistened.
- When cool enough to handle, knead the dough until it is smooth.
- Store in the fridge.
- to add interest, mix in with the dry ingredients: glitter, strongly scented spices, cake sprinkles, etc
- use koolaid powder to colour the water, or add it to the dry ingredients prior to adding the water
From the Basic Shelf Cookbook. Good for when there’s “nothing in the fridge”.
- 1 tin light tuna, drained
- 1 cup grated sharp cheese
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 Tbsp (or more) mayonnaise
- 6 slices whole wheat bread or English muffins
Preheat oven to 375F
Mix tuna, cheese, celery, onion and mayo in a medium bowl. Add freshly ground black pepper to taste.
Put equal amounts of tuna mixture on each bread slice and spread out evenly.
Bake in oven until cheese is melted, about 10 minutes.
Cut each slice of bread into four pieces. Serve immediately.
Filed under food, Protein
Betty didn’t specify how much couscous to cook, or how much feta to add, so I just wing it…
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, crushed/minced
- 2 tbsp snipped fresh dill
- 1/2 tsp dried oregano
Whisk all ingredients together, or shake up in a jar.
- 2 ripe tomatoes, cut into small pieces
- 1 cucumber, unpeeled and cut into small pieces
- red onion, sliced (to taste)
- black olives, to taste
- feta cheese, crumbled or cut up
- Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
- Combine the salad ingredients in a bowl.
- Add the dressing to the vegetables and toss.
- Add the couscous to the vegetables, toss. Just before serving, gently stir in the feta cheese.