Beet & Onion Quinoa Salad

After a long day that started at 8am talking to 5th graders about "what I do" for their Career Day ... and then working until 6pm, followed by drinks with a friend at 7pm ... I finally got home and had time to make this BEET & ONION QUINOA SALAD. 

It is a made up salad, from my very own noggin'! I had a bite so I know it tastes good.  :)

Ingredients:

1/2 or 1 cup of quinoa -- cooked

Canned, sliced beets

1 Onion

Salt & Pepper to taste

Vinegar

Olive Oil

Chop your onion up and place it in a bowl. Chop up the already sliced can of beets and place in bowl. Add your cooked quinoa. Add a pinch of coarse sea slat and freshly ground pepper. Add some vinegar and olive oil. Give it a mix and enjoy.

*Can serve warm or cold.

Smoothie!

Bought a blender today so that I can make and consume healthy smoothies! So naturally, today's kitchen creation was a smoothie.

Fresh Strawberries and Blueberries
Low Fat Vanilla Yogurt
1% Milk
Ice Cubes

I guessed at the amounts...blended and consumed. Yummy!

Greek Hummus

"Greek" Hummus

So I found a list of different types of Hummus to make, and I am going to try a number of them. Today, I followed the recipe below with two small additions --> a pinch of sea salt and a bit of olive oil.

Then I munched it with baby carrots and some Tostitos. 

English Toffee

Today I made an unbelievably easy - and delicious - recipe for English Toffee. A friend of mine posted it on Facebook a month or so ago, and I'd saved it ever since. 

I cut the recipe in half and left the nuts out ... 

Here's the recipe:

And here's what I made:

The top pic, the one that looks like a giant chocolate chip pancake in the making, is the toffee cooling down. I will admit that the spreading of the chocolate made it look kinda funky, but it tastes amazing, so who cares! :)

Tabouli Stuffed Eggplant

I've got another blog entitled "Life's RandoM(ocity), and this year I decided to do something I could "track and photo, to prove I was doing it" on a regular basis. It turned into me doing a different thing each month, and whatever that thing is, I do it once a day for that entire month. i.e. January was a photo a day; February was a Haiku a day; March was a Drawing a day; April a poem a day and May was a new balloon animal a day.

Right, so this month has been dedicated to cooking a new food a day ... I'm going to track it with a simple photo of each thing I make on my other blog (which you can access by following this link, if you would like: http://lifesrandomocity.blogspot.com)... but on here I am going to give each new item a bit more attention.

Here we have Tabouli Stuffed Eggplant. It's boxed tabouli, which I made yesterday, but it was the first time I'd ever made a tabouli.

What I cooked today, was Tabouli Stuffed Eggplant. Mmmm....

Ingredients:

Tabouli (store bought, a box mix, or your own from scratch)

1 Eggplant

Olive Oil

Salt and Pepper

Directions:

Turn oven on to 350 degrees.

Pour about 1/4 of an inch of water in baking dish.

Cut the stem end off of the eggplant and then slice it in half. Scoop out the inside of the each half of your eggplant. Rub the eggplant with olive oil and then add a bit more in the eggplant "bowl" once you've placed them in the baking dish.

Sprinkle salt to taste and freshly ground pepper into the eggplant bowl.

Bake in oven for 15-20 minutes or so.

Remove dish from the oven and fill each eggplant half with your tabouli mixture.

Place aluminum foil over the dish and replace in the oven. 

Bake for 25 minutes or so (until eggplant is nice and soft).

Remove and let rest for 10 minutes or so.

Eat and enjoy!!!

***Additionally, I took the insides of the eggplant and cooked them down on the stove. I used some olive oil, a little bit of vinegar, water, salt and pepper to taste, garlic and onion powder to taste as well.

Shoe Cup Cakes

Fabulous Frittata

This is one of the best Frittata's I've ever made .... just look at it in all it's gloriousness!

Potato
Garlic
Onion
Fresh Green Pepper
Mushrooms
Cheddar Cheese
Egg
Milk
Fresh Cracked Pepper

Sooooo good!