Quinoa Salad

I loved this recipe when we tried it this week.  I got it from http://www.warmhomemadebread.blogspot.com/

Cook 1 cup quinoa in 2 cups water then chill in refrigerator
Add :
1/2 c. olive oil
sprinkel garlic salt
1 tsp. cumin
1 Tb. apple cidar vinegar
1/2 lemon juiced or 1 lime juiced
green onions
cucumber peeled and quartered
tomato chopped
cilantro

Mix and serve

Weekly Menu 11/28/11- Elise

Roast Beef, potatos, carrots
French Dip sandwhiches
Chicken tacos
Waffles, sasuage, oranges

Weekly Menu 11/13/11-Jeanine

Potato Soup, pumpkin roll-ups
Monkey bread pizza, smoothies (William's birthday!)
Honey baked chicken, brown rice, asparagus
Lasagna, bread
Chicken noodle soup

Weekly Menu 11/6/11-Jeanine

Quinoa chili and cornbread
Taco Soup
Pumpkin Spice Waffles with spiced apples, bacon
Chicken Tacos, spanish rice

Weekly Menu 11/13/11- Elise

Biscuts and Gravy
beef soup, rolls,
shepherd's pie
leftovers
Steak, twice baked potatos, green beans (Austin's birthday!)

Black Bean Soup

I think I got this from mom.  I've been wanting to try it and now that it's getting cold I think I will.

 

1 tbsp. oil

2 medium carrots, sliced

1 medium onion, chopped

2 cloves garlic, chopped

1 ¼ tsp. ground cumin

2 cans (19 oz) black beans

1 can (14.5 oz) vegetable broth

1 tbsp. lime juice

sour cream and cilantro 

      In a large saucepan, heat oil over medium-high heat. Add carrot, onion, garlic, and cumin.  Sauté until lightly softened, about 5 to 7 minutes.

      Stir in black beans, with liquid, and broth.  Heat to boiling; reduce heat to medium-low, and simmer 10 minutes.  Remove from heat; cool 5 minutes.

      Puree soup in blender in small batches.  Return to saucepan to reheat, and stir in lime juice.  Divide among bowls and top with sour cream and cilantro, if desired.

(Serve this protein-packed soup with some oven-baked nachos.)

Carrot-Thyme Soup with cream

Lisa posted this and it looks so good.  I really want to try it.

 

Ingredients

• 3 pounds Baby Carrots
• 2 quarts Vegetable Stock Or Chicken Stock
• 2 sprigs Fresh Thyme
• 1/3 cup Honey
• 1/2 cup Heavy Cream
• Dash Of Salt

Preparation Instructions

Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.
Remove from heat and transfer soup in two batches to a blender (or you may use an immersion blender.) Puree soup completely, then stir in honey and cream. Taste, then add salt as needed.
Use a little warm broth if the soup needs thinning.
Serve while warm with a sprig of thyme on top

Weekly Menu 11/6/11- Elise

Chicken Wonton Salad, rolls
Quinoa Chili, fruit salad, cornbread
Ham and Swiss rolls, fruit salad
Stew, rolls, salad

Pumpkin Roll-ups

I was looking for something fun to eat on Halloween and came across this.  I added some ham to it to make it a little more filling and we loved it.

Ingredients

• Cream cheese or American cheese
• Sun-dried-tomato tortillas

• Toothpicks
• Cilantro or parsley sprigs*

Instructions

1. Spread cream cheese or lay American cheese slices on sun-dried-tomato tortillas.
2. Roll them up, then cut them into 1-inch sections. Secure with a toothpick topped with a cilantro or parsley sprig.

*I just used lettuce

Weekly Menu 10/30/11 -Amy

Homemade pizza
Spaghetti, green salad
Taco soup, tortilla chips
Tortillini soup
Sweet and sour chicken
Pumpkin waffles topped with vanilla yogurt and spiced apples
Roast beef, potatoes, carrots

Cheesy Potato Soup

I got this from a friend and tried it for the first time last night.  It was too hard and it was super yummy.  I did half of the recipe and it will probably last us all week (as long as you don't eat it as a main dish) or you could add chicken or ham and make it a main dish.

From Kara Schelin

Makes 8-10 servings

8 chicken boullion cubes
12 cups water
10 peeled and diced potatoes
2 stalks of diced celery (1 cup)
2 cups carrots, diced
½ cup onions, diced
Salt and pepper to taste

Boil all above ingredients for approximately 40-45 minutes.  Turn off burner.

Make a roux.  In a small pan, melt ½ cup butter and ½ cup flour.  Mix well.

Add roux in undrained soup mix.  (This should be pretty thick).  Add 1 quart half and half. (Suggested to have half and half sitting out for about ½ hour so it's not so cold, it may separate if too cold and soup is too hot.)  Add approximately 3 cups shredded cheddar cheese; let sit for about 5 minutes.  Mix well and turn burner back on and bring to a boil.

Weekly Menu 10/30/11- Elise

Pumpkin Roll-ups, potato soup
Chicken Wontons, Rice, Broccoli
Pizza Monkey Bread, Salad
Roast Beef Enchiladas
Chicken Ceasar Wraps, potato soup