Posts Tagged ‘meal’

Smoky Quinoa Chickpea Salad

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Smoky Quinoa Chickpea Salad

Smoky Quinoa Chickpea Salad

Smoky Quinoa Chickpea Salad – This salad has become my new lunchtime favorite.  I came across this hand typed recipe on Facebook. It sounded so good I had to give it a try – wow is all I can say. It’s such a healthy, flavorful salad and it has a really interesting smoky flavor thanks to the smoked Spanish paprika. Everyone who’s tried it has asked me for the recipe. If you’re not familiar with quinoa, it’s quite a fantastic food or superfood to be more precise.  Quinoa is the seed of a plant belonging to the same family as other favored super-veggies including spinach, swiss chard, and beets. It’s one of the most nutritionally dense foods available, provides all nine essential amino acids and has twice the fiber of most other grains. It has a mild flavor so it can be used in both sweet and savoury dishes. As per usual, I rarely leave a recipe unmodified from the original and this recipe is no different; I’ve added a few little extras. Sadly, I don’t know where this recipe originated so if anyone knows who to credit please let me know.

Smoky Quinoa Chickpea Salad Recipe

Ingredients:

  • 1.5 cups quinoa
  • 2 cups water
  • 1 can chickpeas, rinsed and drained
  • 1 cucumber, chopped unpeeled
  • 1 pint cherry or baby tomatoes, halved
  • 4-5 green onions, chopped
  • 1 cup of parsley, chopped
  • 3/4 cup crumbled feta cheese
  • 1/4 cup red wine or balsamic vinegar
  • 1 tsp honey
  • 1/3 cup olive oil
  • 1 tbsp grainy mustard
  • 2 tsp smoked Spanish paprika
  • Salt and pepper to taste
  • Optional:  I like to lay it on a bed of salad greens or kale. I’ve also added minced green olives and cauliflower which I thought made nice additions to the salad.

Directions:

  1. Rinse quinoa. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer for about 12-15 minutes. Take off heat and let sit covered in saucepan.
  2. Combine chickpeas, cucumber, parsley, onions, and half the feta in a large bowl. Toss until well mixed.
  3. Gently toss with cooled quinoa.
  4. Wisk vinegar, honey, oil, grainy mustard and olive oil together. Add salt and pepper to taste. Drizzle over the combined salad ingredients.
  5. Add tomatoes, and gently toss, being careful not to over mix.
  6. Top with feta and serve.

I hope you enjoyed this recipe.  Check out some of my other recipes including: Best salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean hummus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

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Thanksgiving Printable Place Setting for Kids

| Cooking, Kids Fun, Printables

Thanksgiving printable for kids.

Thanksgiving printable for kids.

Thanksgiving Printable Place Setting for Kids – It’s hard to believe but it was over a month ago that we celebrated Thanksgiving in Canada.  We had the fortune to be invited to two fabulous dinners.  Along with my food contributions, I also brought along a fun Thanksgiving printable for the kid’s place settings.  Just print out these coloring pages and place where the kids will be sitting for dinner.  This will give the kids a fun activity and keep them entertained while the adults get all the wonderful food on the table. Happy Thanksgiving to all my American friends!

Get your Thanksgiving printable here.

Looking for more great kids printables: Monster Coloring PageBlank Faces Coloring PageJellyfish Friendship Bracelets10-Minute Superhero CostumePrintable Robot Coloring Page Family Movie Night Tickets

Subscribe to Dabbles and Babbles to receive the latest crafts, activities for kids, recipes, printables, tutorials and more – subscribe in the right sidebar. You may also want to checkout my popular Pinterest Boards and follow me on Pinterest.

Thanks for reading! ~ Jamey

Thanksgiving printable place setting for kids.

Thanksgiving printable place setting for kids.

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Best Salad Ever

| Cooking

Best Salad Ever

Best Salad Ever Recipe

Best Salad Ever Recipe – This weekend we celebrated Thanksgiving in Canada… I’m still having trouble buttoning up my pants.  We were blessed to be invited to two Thanksgiving dinners and for the one at my mother-in-laws house I was asked to provide a salad.  As soon as I found out that a salad was my contribution to the meal I knew what I was making, the best salad ever of course.  I found this recipe many months ago and it’s definitely a crowd pleaser.  It’s both yummy and beautiful. I’ve modified it slightly from the original recipe as we found that one way too sweet.  There is already so much sweetness in the fruit and candied almonds there’s no need for large amounts of sugar in the dressing.  I also added the croutons to have something a little salty to help balance out the sweetness. Give this salad recipe a try, you won’t be disappointed.

Download the Best Salad Ever Recipe here.

Best Salad Ever Recipe
Ingredients
  • 1/2 cup of slivered almonds
  • 2 tbsp sugar
  • 1-2 heads of romaine lettuce
  • 1/3 cup chopped celery
  • 4 shallots or green onions, chopped
  • 1 can mandarin orange pieces
  • 1 diced avocado
  • 1 diced apple
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1 cup bread to make homemade croutons (sourdough or focaccia bread works well)
  • 1 tsp garlic powder
  • 1 tbsp olive oil

Dressing Ingredients

  • 1/4 cup olive or vegetable oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp old fashioned (grainy) mustard
  • 1 tsp sugar
  • 1/2 tsp salt and pepper

Directions:

  1. Preheat oven to 350 degrees F. Cut up about 1 cup of bread into 1 inch cubes and place in a bowl.  Add 1 tbsp of olive oil (add a little more if it’s too dry) and sprinkle evenly with garlic powder. Mix well and then spread on a baking sheet. Bake in the oven for about 15 minutes or until golden brown. Remove from oven and let cool.
  2. Place sugar and almonds in sauce pan or skillet and cook over medium heat until sugar melts and starts turning brown – keep an eye on it as it can burn quickly.  Remove from heat and place on a plate to cool.
  3. Mix all the ingredients together in a bowl and finish the salad with the croutons, nuts and salad dressing.

Modified from this original recipe.

I hope you enjoyed this recipe.  Check out some of my other recipes including: No bake energy balls,  Bailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean hummus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

Recipe for the Best Salad Ever.

Recipe for the Best Salad Ever.

7 Comments

Miso Soup

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Miso Soup

Miso Soup

Miso Soup – After a summer of gluttonous fun it’s time to get back to healthier living.  I often think that when the school year starts it’s almost like New Year’s, when people make resolutions to get fit and healthier… well, that’s the way it always seems to work for me anyway.  So, back to it!

One way I force myself to eat better is by packing my lunch everyday for work. I know many people go out for lunch but if you can pack your own lunch, you’re more able to control the food you consume. I have a variety of foods that I take for lunch but one of my favourites is soup, especially chicken noodle (I have the best recipe which I’ll share in an upcoming post). Recently I tried a new soup that I think is great and my husband loves.  It’s a very light and healthy Miso soup and takes about 20 minutes to make.  You may have to shop around to find a few of the ingredients but its worth it.  I found all of my ingredients in a local Japanese specialty store but I know there are local grocery stores that carry these ingredients too.

The original recipe is here but I modified it based on all the reviews I read for the recipe.

 Ingredients:

  • 5 cups water
  • 2 tsp dashi granules (3 tsp if you like a saltier, stronger fish flavour)
  • 3 tbsp miso paste
  • 1 package of medium firm tofu, diced
  • 4 green onions sliced into pieces
  • 2 tsp wakame seaweed (feel free to omit if you’re not into seaweed – you’ll notice there isn’t any in my photo – my husband loves it but me, not so much)

Directions:

  1. In a large saucepan heat water and dashi granules on high until it comes to a boil, then turn down to medium heat and simmer for about 10 minutes.
  2. Put the miso paste into a cup or small mixing bowl and add a few spoon fulls of the hot broth from the saucepan and mix in with the miso paste until it becomes almost liquid in nature.  Add this mixture to the saucepan and whisk in.
  3. Add the diced tofu, green onions, and wakame seaweed.  Simmer for about 5 more minutes.
  4. Serve into a bowl and enjoy!
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