Broccoli Slaw with a Twist

I ate a slaw somewhat similar to this while growing up. I've actually never made this type of slaw for myself so I mixed this one up in head, scary I know. This particular recipe is great with any grilled meat. My husband who is not a big vinegar fan enjoyed this side dish too. Give this a try the next time you want a cool salad to go with your grilled dinner. This is What's Cookin on Beaty's Creek today.

Needed:
2 packages Ramen Noodles of your choice-crunched up
1/2 cup balsamic vinegar
1/4 cup canola oil
Or use 1 cup of Paul Newman's Balsamic Vinaigrette instead of the oil and vinegar
1 cup salted sunflower seeds
1 package broccoli slaw
1/4 cup white sugar
2 T soy sauce
2 T butter

Melt butter into a medium sauce pan. When melted, add in the crunched up noodles and toast in pan until slightly golden. Let noodles cool completely. Now mix together the balsamic vinegar, canola oil, sugar, Ramen noodle seasoning pack, and soy sauce. Place broccoli slaw in a bowl with a tight fitting lid and pour over dressing. Cover and place in fridge for at least 2 hours. Right before serving, add the sun flower seeds and noodles. The noodles are very crunchy and taste so good in this salad. A weird combo but a good one!

Quinoa Salad

I am trying new ways to use quinoa in my everyday life. It is such a great replacement for rice in meals like stir fry and beans, give it a try. I will tell you to make sure and rinse your quinoa very well before cooking. If you don't it will have a bitter taste. Everyone really liked this salad but my husband thought the dressing was a little too sweet. It is like a sweet oil and vinegar dressing, if you don't like sweet you can leave the honey out. Everyone else loved it so there you go. I am still trying to get used to using quinoa, I just can't get out of my rice dependency, hee hee I am trying though. This is What's Cookin on this very windy Winter's day on Beaty's Creek.


Needed:


1 cup quinoa-rinsed and drained
1 t sea salt
1 garlic clove-minced
1 cup frozen corn
1 cup cherry tomatoes-cut in half
1 cup cabbage-finely shredded and chopped
1 cucumber-peeled and diced
Pepper to taste

Dressing

1/2 cup Canola oil
1/4 cup fresh lime juice
3 T local honey
2 T Dijon mustard
1 t cayenne pepper

To make Salad: Bring quinoa, salt, and 1 1/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.

Bring 2 cups water to a boil in separate saucepan. Add corn and cook 1 minute. Drain and rinse under cold water, then drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.

Dressing: Mix all ingredients in a jar and shake until smooth. Stir into Salad.






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Tabouli

I really like tabouli and could eat it everyday, with fresh pita bread of course. I made the family enchiladas and I was just not feeling in the mood for those...so I decided to make me some good ole' tabouli. I think tabouli gets better with age, much better. This is What's Cookin on Beaty's Creek today.

Needed:

2 cups cracked wheat
2 cups very hot water
1 cucumber-peeled and chopped
2 tomatoes- chopped
1/2 cup fresh mint-chopped
2 cups fresh parsley-chopped

Dressing:

1 cup fresh lemon juice
1 1/2 cups extra virgin olive oil
1 T pepper
2 T salt

Pour hot water over cracked wheat and let set for 1 hour. All of the water should be soaked up but if you have a little left over, pour it off.
Now take all of your veggies and pour lemon juice, oil, salt and pepper over them. Now add this to your cracked wheat and stir very well.
Place in fridge overnight. Serve with freshly baked pita bread.

Corn on the Cob

Okay, now you think I have lost my ever loving mind don't you?? I mean how hard is it to boil corn on the cob? Not hard but there is a secret. Want to know what it is? Read the "recipe" and you will have the secret to good corn on the cob, no matter if it is fresh from the plant or a few days old from the store. This is What's Cookin on Beaty's Creek today!

Needed:

10 ears of corn on the cob-cleaned
1 pot of boiling water
1 cup white sugar

When you fill your pot with water add your sugar. Now heat your water to boiling, now add in your corn. I boil mine for 20-30 minutes but that is up to you. You may wonder what sugar does for the corn, well I will tell you. It brings the natural sugar out in the corn. See the sugar goes to starch when corn is picked. It happens pretty fast too. I just always add sugar to my corn water. Once corn has boiled, pour off water and eat with loads of butter, salt, and pepper! Summer is almost here!!

Vegan Sour Cream Dip

I know this sounds like a oxymoron but it is not. I love sour cream and when it comes to eating healthy, sour cream does not fit into the equation. I make this up at least once a week and just love it on baked potatoes or with chips and veggies. My Healthy Living Class is learning all about tofu and this recipe was a big hit! This is What's Cookin on Beaty's Creek today.

Needed:

1 block extra firm tofu
1/3 cup canola oil
1/4 cup lemon juice
1 packet southwestern ranch dry dip

Mix all of the ingredients in a blender or food processor until creamy. This usually happens in about 3 minutes. Place covered in the fridge. I promise if you try this that you will love it!


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Lentil Soup

Lentils are a very underrated legume. This soup was liked by the family but Sean was having none of it. He did manage to eat a partial bowl but that was his limit. He does not care for the texture of lentils, I on the other hand just love them. This is What's Cookin on Beaty's Creek today on this rainy almost Spring day!

Needed:
1 Pound lentils
1 pound carrots-cleaned and chopped
2 celery stalks-cleaned and chopped
1 cup Bulgar
2 garlic cloves-minced
1 onion-cleaned and chopped
5 cups water
2 T salt
2 T red pepper flakes
3 T olive oil

In a soup pot, heat olive oil over medium heat. Now add in your carrots, celery, onion, garlic, salt, and red pepper flakes and saute until slightly softened. Add in your lentils and water. Cook over medium heat for 30 minutes. Add in 1 cup bulgar and cook for 15 more minutes. Serve with a crusty bread.

Tomato Quinoa

Hold on to your hats folks because Stacey has gone veggie. I just love a good vegetarian meal and will occasionally add my favs to the blog. I live amongst the carnivorous so these will be in addition to my usual recipes. You will hear about the good recipes and I'll save the bad ones for the dog hee hee. Here is one that the whole family chowed on for lunch. This is What's Cookin on Beaty's Creek today.

Needed:
2 cups quinoa-that has been rinsed very well
4 cups water
2 T nutritional yeast
2 T salt
1 onion-chopped
2 T basil-chopped
2 T red pepper flakes
2 garlic cloves-minced
1 jar home canned tomatoes-or 1 large can whole tomatoes from the grocery.
2 T olive oil

I sauteed my onions, garlic, and pepper flakes in 2 T of olive oil. Just long enough for the onion and garlic to get a little color to them. I then added in the tomatoes and salt. I cooked this for about 30 minutes at a low boil. For the quinoa, bring 4 cups of water to a boil, when boiling add in your quinoa and 2 T nutritional yeast. Cook uncovered for 20 minutes or until all of the water is absorbed. I then poured the quinoa into the tomato mixture. You can sprinkle a little basil on it if you care to. This meal is good for you and a quickly prepared warm lunch that your kiddos will love.