Oh dear, I'm a few days late, but I'm here now and ready to share last week's menu. In the words of my sweet husband, "we ate really well last week!" I did make a few new recipes which proved to be "keepers" and I made on of my man's favorites, Oven Baked Beef Stew...best beef stew recipe I've ever tried!
Because I have a bit of energy and am not feeling too bad today, I'm not going to go on and on with the chit chat, I have a room that needs painting! I will get right to the menu and recipe. Later this week I hope to collect my thoughts a bit and share them here, but right now, this girl has work to do! :)
Enjoy your Tuesday and remember to SMILE!
Mon. Jan 12th ~ Applesauce pork chops w/ onion, peas and buttered noodles
Tues. Jan 13th ~ Cheese ravioli & marinara sauce, steamed veggie trio, and brownies for dessert
Wed. Jan 14th ~ Chicken breasts with spinach, onions and feta cheese, chicken flavored noodles
Thurs. Jan 15th ~ Ham steaks, scalloped potatoes steamed green beans w/ garlic, onion and toasted almond slivers
Fri. Jan 16th ~ Oven baked beef stew, home made white bread
Sat. Jan 17th ~Went to Texas Roadhouse for a fabulous steak dinner
Sun. Jan 18th ~ Smoked beer butt chicken (I must say, my husband is ROCKIN' the things he makes in his new smoker!!! Super yummy!), quinoa tabbouleh with feta
Quinoa Tabbouleh With Feta (Ina Garten/Food Network Magazine)
1 cup quinoa
Kosher salt and fresh ground pepper
1/4 cup freshly squeezed lemon juice (I used a bit over 1/4 cup)
1/4 cup olive oil (I used a bit over 1/4 cup...seemed too dry with only 1/4 cup olive oil)
1 cup thinly sliced scallions (I used 6 green onions)
1 cup fresh mint leaves, chopped
1 cup fresh flat leaf parsley, chopped (I did not have fresh, so sprinkled in a bit of dry parsley flakes)
1 hothouse cucumber, seeded and medium diced (I peeled my cucumber, did not seed it and chopped it into bite sized pieces)
2 cups cherry tomatoes, cut in half at stem (I used grape tomatoes)
2 cups medium diced feta cheese
*Pour 2 cups water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered for 15 minutes, until tender and "open." Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 tsp salt
*In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 - 2 tsp salt and 1 tsp pepper. Add the quinoa mixture and mix well. Carefully fold in the feta and taste for seasoning. Serve at room temperature or refrigerate and serve cold.
**Note's from me: I noted some changes I made in the ingredients while typing the recipe, but also wanted to let you all know that the next time I make this, I will cut the amount of salt used..to me, it was way too salty. This was my first time using quinoa, and honestly, I had reservation because I have heard negative things about it; I have heard that it is very bland and "card board" like, so I used the maximum amount of salt called for to be sure there was flavor. This dish is delicious, we all loved it (and I was the only one who thought it was too salty), so I will be making it on a pretty regular basis, I'm sure. Oh, in the original recipe, it says to drain the quinoa....I did not have to do that, all of the water was absorbed during the cooking process.
Enjoy!
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