2 cups of cooked quinoa
1 diced cucumber
2 diced tomatoes
1 cup of chopped kale
For the Dressing:
1/2 cup plain Greek yogurt
a ripe avocado
juice of a lime (about 2 teaspoons)
salt and pepper to taste
Sprinkle with feta
1. In a bowl combine cooked quinoa, cucumber, tomato and kale
2. In a small bowl mash avocado, blend in yogurt, add lime juice add salt and pepper
3. Combine all ingredients into one bowl chill for one hour
4. Sprinkle with feta
3 cups sifted flour
3 1/2 teaspoons baking powder
1 pound unsalted butter, softened
2 cups granulated sugar
2 tablespoons pure vanilla extract
7 egg whites
1 cup plus 2 tablespoons milk
4 cups confectioners sugar
Red food coloring
1. Preheat the oven to 350 degrees . Grease and flour two 9-inch round cake pans. Line the pans with parchment and grease the parchment. In a medium bowl, combine the flour, baking powder and 1/2 teaspoon salt.
2. Using an electric mixer, beat 1/2 a pound butter and the granulated sugar at medium speed until fluffy, about 5 minutes. Stir in 1 tablespoon plus 1 teaspoon vanilla and a pinch salt. Gradually add the egg whites, beating on low speed and scraping the side of the bowl. Beat at high speed for 1 minute until smooth. Mixing at low speed, add the flour mixture in 3 parts, alternating with 1 cup milk. Beat at medium speed until smooth, about 30 seconds.
3. Transfer the batter into the prepared pans. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool for 10 minutes, then invert the layers onto a rack, discard the parchment and let cool completely.
4. Meanwhile, using an electric mixer, combine the remaining 1/2 a pound of butter and the confectioners sugar at low speed. Gradually add the remaining 2 tablespoons milk and 2 teaspoons vanilla and beat at high speed until fluffy, about 5 minutes.
5. Transfer 1/4 cup of the frosting to a small bowl. Add enough food coloring to make a vivid red. Place 1 cake layer on a platter. Spoon a large dollop of plain frosting in the center of the layer and spread to within 1/4 inch of the edge. Place the second layer on top of the first and frost the top and side with the remaining plain frosting. Using a resealable plastic bag with one corner snipped off, pipe the red frosting onto the cake to look like baseball stitching.
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Spray a baking sheet with cooking spray.
Preheat oven to 400 degrees F.
Place your frozen cooked meatballs or homemade cooked meatballs in a large pot
Cover with your pasta sauce and reheat
Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs)
Place filled sandwich rolls closely on baking sheet.
Top each sandwich with shredded mozzarella cheese.
Bake until cheese is melted, hot, and bubbly.
We had a family get together dinner. My mother in law brought this salad. She always knows how to prepare a great tasting meal, that is visually perfect as well.
1 orange peeled and chopped
1/2 cup of blueberries
1/2 cup of walnuts
1 apple chopped
1 celery stalk sliced
1/2 cup of feta cheese
sprig of thyme sprinkled over
in a jar combine, cover and shake
2 TB of blueberry puree
2 TB honey
2 TB olive oil
2 TB balsamic vinegar
1 large egg
1/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
Freshly ground pepper
450 g ground turkey
4 small balls fresh mozzarella
1 (8-ounce) can tomato sauce
1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray
2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add turkey and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.
3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.
4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Transfer to cutting board. Serve warm.