Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries & Red Onion

Quite a while back, I came upon a recipe on Two Peas & Their Pod where every part of the recipe name spoke to me.  This is that recipe.  In years past, I would have snubbed my nose at it because I've never been a big fan of sweet potatoes.  That is until my latest pregnancy.  I couldn't eat enough sweet potatoes. It's happened to me with each of my pregnancies.  My first I fell madly in love with chili and crunchy Cheetos (I passionately hated both before) and my second I became the biggest connoisseur of Powerade on the planet.  Well, this one was sweet potatoes.  I'm so glad it was, too.  Otherwise, not only would I have missed out on the awesomeness that is Rumbi's Sweet Potato fries, but I would have missed out on this incredibly delicious recipe, too!  

Not only is it beautiful to look at, but it's my new favorite go-to meal!  Protein packed quinoa. Healthful-filled roasted veggies. Sweet and tangy balsamic vinaigrette.  It's like a symphony in your mouth with every bite!

Don't just take my word for it.  Go make it yourself.  You'll thank me for it.  Promise!!!  Thank you Maria & Josh for allowing me to use your photo and highlight your amazing recipe on my blog too!  It's just too good to keep it a secret from anyone!

{quinoa salad with roasted sweet potatoes, kale, dried cranberries & red onion recipe}

Fruity Dessert Salad

If you've ever needed a potluck salad or a yummy fruity side salad, or just something delicious to add to your favorite summer meal and wanted to get RAVE reviews...then this is the salad for you.  It's INCREDIBLY easy (5 min total time) and oh so delicious!  The compliments will never stop!  You'll have multiple requests for this recipe.  No lie.  Young and old LOVE this berry salad.  There are very few ingredients and yet TONS of flavor!  It's especially nice in the warmer summer months because it incorporates partially frozen berries.  Are you curious about this one yet???  I'm wanting to make another batch of it right now...just so I can sit down and devour it all myself!

{fruity dessert salad}
2 small packages of pudding (either white chocolate or cheesecake...both taste fantastic!)
1 large container of strawberry yogurt
1 large container of frozen whipped topping
16 oz. frozen berries of your choice (partially thawed)..I use the giant triple berry package from Costco.
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Combine the pudding and the yogurt in a LARGE bowl until combined.  It will be lumpy and that's okay.  Fold in the frozen whipped topping....notice lumpiness going away...  Add the fresh and frozen fruits and continue folding till combined.  Serve immediately for best flavor.  Refrigerate.

 If you have extra time, do not thaw the berries.  Just add them frozen and they will be partially thawed by the time you need them.  Just be sure to keep refrigerated till serving!

Enjoy!!!

Crab Louis Salad

I have a weakness for salads.  I completely {heart} them.  All kinds.  Fruit, veggie, pasta, green salads...okay not potato, but I'm just not a potato person, etc.  I'll eat them all year round, but summer most of all.  Just like winter's cold temperatures scream soup, Summer's hot temperatures scream salad.  Every night I want a different salad.  Cool, crisp, delicious.  Yup.  That's me. One of my favorite salads that I don't get to eat too often is a Crab Louis Salad.  Not because I don't want it, but because I'm the only one in my house that will eat it.  It's sad really.  Just looking at this photo is making my mouth water. Crispy cold lettuce, tomatoes fresh from the garden, hard boiled eggs, CRAB!  I mean, seriously!  Mouthwatering!  

{crab louis salad}

  Serves 4

1 medium head of lettuce 

2 6oz. packages frozen crab meat, thawed OR 2-7oz. cans chilled & drained & cartiladge removed.

2 large tomatoes, cut into wedges or chunks

2 hard cooked eggs, cut into wedges or chunks

paprika

1 large lemon cut into wedges

Louis Dressing

Arrange lettuce, crab meat, tomatoes & eggs on a plate.  Drizzle Louis dressing over top.  Sprinkle with Paprika.  Garnish with lemon.  OR toss all ingredients, minus lemon & paprika, until coated.  Garnish with lemon & paprika.

{louis dressing}

1/2 c. mayo

1/4 c. green pepper, finely chopped

1/4 c. green onion, finely chopped

2 T. Chili Sauce

1 T. Milk

1/2 t. lemon juice

dash Worcestershire sauce

1/4 c. whipping cream, beat to soft peaks

Combine all ingredients except whipping cream (can do this in blender or food processor instead of finely chopping veggies).  Fold whipping cream into pureed mixture until combined.  Serve over Crab Louis Salad.

Food Storage Friday::Fiesta Wheat and Bean Salad/Salsa

I just went to a class this past week that discussed food storage and more specifically the use of wheat and beans in your storage.  It may sound like I'm up on a "soap box" but I firmly believe that we need to get our food storage ready.  Whenever I turn on the news, which is not often, I'm hearing about another major disaster of some sort.  Now I'm not saying, just get whatever so you have something on hand, but get what your family eats in store-able bulk.  I've slowly been working on incorporating this into my meal planning and grocery shopping.  I started using coupons to make this affordable, too.  One way I've made this goal affordable is incorporating WHEAT into our diets.  For the past two years I've cooked and served wheat berries with SO many meals that it is now just a part of how I cook.  My kids (ages 7 & 3) and hubby don't even notice the difference anymore.  We're used to it.  Which is how food storage should work.  You should eat what you store and store what you eat.  Then when something major does happen and you need to dive into your supply (which I've already had to do in the months we are super tight on funds so it's not just for major disaster use, either) your family won't notice a difference!!!!


With that in mind, I want to try and incorporate more food storage worthy meals into our family diet than I already have been.  As I discover more recipes and tricks and techniques, I will share here, on Food Storage Fridays. 

For my first Food Storage Friday, I'd like to remind you of a recipe I shared quite some time ago.  It is THE best recipe to introduce you into the world of wheat berries, if you're not familiar.  I have converted many friends with this recipe.  I'd love to add you to this list!  :)  It is one of the most perfectly delicious, eye opening recipes you can make using the wheat from your food storage.  It will amaze even the non-believers into using their wheat, and/or getting wheat incorporated into their life. I can't wait to hear what you think about it, too!!!!

{fiesta wheat and bean salad/salsa recipe}

{wheat berries}
 **See NOTE at the end.  
4 c. raw whole wheat 
10 c. water 
1 T. salt 
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.  A sandwich bag will hold 2 cups.

Once you have a small supply of cooked wheat berries prepared, try experimenting with adding a cup to your favorite soups, chicken salads, or casseroles. When combined with regular white rice it makes a very simple—but healthy—pilaf.   I've been adding these wheat berries to EVERYTHING.  We enjoy them most in taco meat.  They hardly notice the difference and I can save so much money using 1/2 wheat 1/2 meat.  It's GREAT!


***NOTE: You can't actually buy the wheat berries, you have to cook the dried/raw wheat grains to make them into the wheat berries. A lot of places carry the wheat grains. Maceys, Harmons, Walmart, Costco, Sams, etc. You just need to look in the food storage section of their stores (baking at costco/sams). The problem with these places is they usually sell the big 25-50 lb buckets. If you're not sure if you're going to like the wheat berries, you will want to get a #10 can first. You can get the cans from any LDS Dry Pack Cannery. You will just want to call ahead to see if they have any extra single cans for purchase (they usually do). Anyone can go in there and purchase a single can and/or use the machines to pack your own food storage items.
This link shows the single-can prices.
This link shows locations in UT.

Spinach Salad with homemade Poppy Seed Dressing

Have you ever run into a situation where you have somewhere you need to take a salad to that's potluck and with so many choices you just can't decide?  AND you want whatever you bring to be incredible, because no matter how modest you are, you really really love it when you get compliments on the food you bring?  Yeah.  Me too.  If ever you're in a bind and need something speedy-fast and still turn out like you spent forever on it...THIS IS FOR YOU!  Exceptionally fast and easy with maximum results!  You can also change it up depending on the season by adding fresh sliced mushrooms and/or strawberries.  You could even grill some chicken to add to this salad and make it more of a main dish.  The balance of sweet, salty, vinegar-y and green leafy spinach, is truly amazing!  Either way you make it, it's FANTASTIC!!!

{spinach salad}

   adapted by Gourmified from "The Essential Mormon Cookbook" by Julie Badger Jensen

2-10 oz. bags washed and trimmed baby spinach

   OR  2 bunches spinach- wash extremely well (3x) and dry, stems trimmed and leaves torn into pieces

3/4 lb grated swiss, mozzarella cheese (I used about 3/4 of a bag of the Italian mix cheese)

1/2 lb. bacon, cooked and broken into small pieces

1-8oz. package sliced mushrooms (optional)

1 lb. strawberries (optional)

2 lbs. boneless-skinless chicken breast, grilled

Toss all ingredients together just before serving adding desired amount of dressing.

Makes about 12 servings.

{poppy seed dressing}

1 1/4 Tbsp. poppy seeds (optional) 

3/4 c. vinegar (I used white)

1/2 c. sugar

1 1/2 Tbsp. grated onion

1 1/2 tsp. salt

3/4 tsp. dry mustard

1 1/4 c. canola oil

Combine everything in blender to emulsify...VERY IMPORTANT!  Refrigerate any unused dressing for future use.  Will keep for 3 weeks in refrigerator.

Strawberry Salad

My friend Kira from Kira Cooks gave me the recipe for this salad a few years ago. I have to say it is EASILY one of my all-time favorites AND biggest crowd-pleaser. No lie!!! Each and every time I've made it for some event, I get requests for the recipe. I've been so leery of sharing it until I noticed Kira posted it on her blog. SO, now I know it's okay to share it with you, too.

The flavors of all the components are fantastic on their own, but pack an incredible sweet vinegary taste, nice big juicy strawberries with a hint of bacon and onion in the end. I tend to omit the red pepper, but you can add it to yours if you so desire. You can even round it out and make it a complete meal by adding some sliced grilled chicken breast for protein and voila! The best summer salad EVER! De-Licious!

{Strawberry Salad Recipe}

Pasta Caesar Salad

A while back I was in a BIG cooking rut.  Yes, it happens and I really hate it.  I sent a request for help out to all of you and VIOLA!  I was inspired!  Thank you so much for all the help and inspiration.  It was much needed and so appreciated!

From that, came this recipe for Pasta Caesar Salad.  Erin from the Recipe Swap provided it and my family has LOVED it ever since!  My kids request it and eat each and every bite!  Seriously!!!   The best part, it's super easy!  15 minutes and dinner is ready.  Even though I love being in the kitchen baking and cooking speedy family dinners really are some of my favorites.


Pasta Caesar Salad
One head of Romaine Lettuce, shredded
1/2-full box bow-tie pasta(or favorite medium shaped pasta)
1 lb. chicken breasts, boneless skinless, grilled then sliced
Caesar Dressing, your favorite kind
Parmesan Cheese
Croutons (I omitted)

Cook pasta according to package directions, Drain.  In large bowl toss all ingredients together in a large bowl adding desired amount of dressing and cheese.  Serve immediately!

AMAZING Sticky Fingers!

About 7 years ago, I began to hate Wingers. Don't get me wrong, I loved it...once. But when my first pregnancy hit, it was good-bye Wingers, especially their Amazing Sauce. I just couldn't stomach it.  

Fast Forward 6 1/2 years.  

My hubby is still madly in love with Wingers and their Sticky Fingers...me, nope.  Still can't eat it.  A new one opened up by our house that is more like a sports bar & Grill.  I completely LOVE places like that.  So, I went with him, for him, only to fall deeply and madly in LOVE with their Sticky Finger Salad.  Oh yeah!  Every time I ate it, I would look at it and start my inner monologue saying, "If only I could figure out the Amazing Sauce, I'd be set.  There's NOTHING to this salad otherwise!"  

Well, my dearest readers, today I am here to share with you that AMAZING recipe for the sauce that brings everything together in ooey gooey sticky spicy goodness.  I found it on my new favorite blog, Favorite Family Recipes.  It tastes absolutely IDENTICAL to the Amazing Sauce from Wingers.  NO KIDDING!  

So, while you're enjoying your most AMAZING wing dinner at home, enjoy the fact that you're also saving yourself LOTS and LOTS of money!  We normally spent $40+ to eat out there ($50 if we took the kids!).  This meal cost me around $10 for all 4 of us!  Now THAT makes it taste even better!!!

It took me a while to find Frank's Hot Sauce, but finally found it at Reams.  I found the Chicken Strips at both Walmart and WinCo.  

Sticky Finger Salad
3 Sticky Finger Chicken Strips  {Click for Recipe}
2-3 c. Romaine lettuce, shredded
1/4 c. Grated Cheese
1/4 c. Craisins
Tomatoes to your liking
Ranch Dressing (I can't stand ranch so I've always substituted Blue Cheese here)
Blue Cheese Crumbles (Okay, I really can't get enough blue cheese!)

Fiesta Wheat and Bean Salad/Salsa

I don't know about you, but I'm really not that interested in baking breads all the time using my wheat.  I just don't have the hours to put into it and I find that there are breads out there I can buy already made that are lower in calories and fat thus making my homemade whole wheat bread less desireable.  BUT, I still want to use my wheat from my foodstorage AND enjoy it AND teach my kids about the wide variety of healthy foods out there.  Which is why this book has become one of my absolute favorites!  It really has taught me so many ways to start "thinking outside the box" in regards to my foodstorage usage and I will be forever grateful.

So for this post, I want to introduce you to this book, "I Dare You to Eat It" by Liesa Card since it also contains one of our FAVORITE family recipes. 

My kids GOBBLE up this salad/salsa, literally.  They'll sit for a long time just enjoying this "salad" while I sit back and enjoy knowing all the good healthy food they're eating.  They don't even notice all the peppers and spend time picking them out like they do in ALL other recipes...that in itself is AMAZING! 

So I MUST share!

First you have to start with cooked wheat berries **See NOTE at the end.  Here's the recipe (pulled directly from the site):
4 c. raw whole wheat
10 c. water
1 T. salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.  A sandwich bag will hold 2 cups.

Once you have a small supply of cooked wheat berries prepared, try experimenting with adding a cup to your favorite soups, chicken salads, or casseroles. When combined with regular white rice it makes a very simple—but healthy—pilaf.   I've been adding these wheat berries to EVERYTHING.  We enjoy them most in taco meat.  They hardly notice the difference and I can save so much money using 1/2 wheat 1/2 meat.  It's GREAT!

Now for the salad Recipe and my #1 way I LOVE to use my wheat.

Fresh Ingredients
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
juice of 1 lime

Storage Ingredients

3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)
2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.


Message directly from the Author, Liesa Card:

"Here it is friends. This is my all time, best, #1, very favorite way to use the wheat from my long-term storage. Whenever I give food storage presentations I always suggest/beg/insist that this salsa be served with chips. Experience has proven that even non-believers are converted once they taste wheat prepared this way."

I'm a convert and proud of it!  I hope you'll join me in the near future, too...

Here's to healthy provident living in 2010!

Happy New Year!

***NOTE: You can't actually buy the wheat berries, you have to cook the dried/raw wheat grains to make them into the wheat berries. A lot of places carry the wheat grains. Maceys, Harmons, Walmart, Costco, Sams, etc. You just need to look in the food storage section of their stores (baking at costco/sams). The problem with these places is they usually sell the big 25-50 lb buckets. If you're not sure if you're going to like the wheat berries, you will want to get a #10 can first. You can get the cans from any LDS Dry Pack Cannery. You will just want to call ahead to see if they have any extra single cans for purchase (they usually do). Anyone can go in there and purchase a single can and/or use the machines to pack your own food storage items.
This link shows the single-can prices.
This link shows locations in UT.

Apple-Snickers Salad

Apple Snickers Salad

This looks so much like potato salad when mixed together that it makes for a fun "surprise" salad to share!

3 Granny Smith Apples
3 Gala Apples
3 Red Delicious Apples
1 small package Instant Vanilla Pudding Mix
1 small tub Cool Whip
3 Snickers Candy Bars

In a medium to large mixing bowl, mix the Vanilla Pudding and the Cool Whip together. Cut the Snickers into bite size pieces and blend them up in a blender. Stir some of the Snickers into the pudding/Cool Whip mix. Save some to sprinkle on top. Cut up all the apples into bite size pieces and stir them into the mix. Mix it well. Sprinkle the rest of the Snickers on the top.

Pea Salad

Pea Salad
From the kitchen of Ashley Jensen. This one is always so satisfying!
1 (20 oz) bag frozen peas
1 celery stalk, chopped
8 hard-boiled eggs, sliced
1 bunch radishes, sliced
1 bunch green onions, sliced
1/2-1 c. mayonnaise
salt and pepper to taste.

I like to mix the night before so the flavors can mix, but the recipe says to mix it 1 hour before serving....