Luann's Kale Salad

I found this recipe for Luann's Salad at Iowagirleats.com. The salty crunch of the peanuts, the sweet crunch of the apple, and the tartness of the cherries and onions all come together for a great really quick salad.

Serves 2 as a pretty big salad, or makes a big bowl for several people as a side

1 bunch curly kale
scant 1/2 teaspoon salt
1/4 cup minced red onion
1/2 cup dried cherries, chopped OR 1 cup fresh pomegranate arils
1 apple, chopped
1/4 cup peanuts, chopped (could use walnuts, almonds or sunflower seeds)
2 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon sugar ( I used honey)
Pepper

Wash kale, then tear leaves from tough stems and pat dry. Cut or tear leaves into bite sized pieces then add to a large bowl. Massage kale with fingers for two minutes, or until kale is dark green and tender. Add red onion, dried cherries (or pomegranate arils,) chopped apple, and peanuts, then toss to combine.

Dressing:

Combine olive oil, red wine vinegar, sugar, and pepper to taste in a small bowl or jar. Whisk or shake to combine then drizzle over kale salad and toss well.

Thia Peanut Chicken Quinoa Bowls

I found this recipe at the website Iowagirleats.com. Just a reminder ...you need to really rinse your quinoa before using it. Do I really need to rinse it? Yes you do!  It has a natural bitter coating on it  (called saponins) ...nature put it there to keep the birds from eating it all...(don't quote me on THAT part!) ..that could be why some people say they don't like quinoa - they probably didn't rinse it! I even rinse the quinoa that states it's already been rinsed. I still see some powder coming off of it when I do!. (use a very fine strainer with a paper towel in it, so you don't lose any of the quinoa seeds.) I cut up the chicken, and the green onions, and cooked the quinoa the night before - that way it was easy peasy for me to whip this up after work tonight

Serves 4

1 cup quinoa, rinsed ( you heard me!)
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided ( I used olive oil)
1 large chicken breast (6oz), thinly sliced
salt and pepper
1 cup coleslaw mix ( I used 2 cups)
1/2 cup frozen shelled edamame ( I used fresh and added them at the end)
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

Thia Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)

Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. 

Whisk together egg and sesame oil in a small bowl then set aside.Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.

Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.

Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Mexican Lentil Stew

I found this recipe at Budgetbytes.com. The recipe as written makes 12 servings so adjust recipe by half, or according to your desired servings. It's a quick and easy stew and very tasty too!

2 cups dry red lentils
4 cups of water
2 Tablespoons olive oil
1 medium onion, diced ( I had a red onion, so used that)
3 stalks celery, diced
4 cloves, garlic, minced
2- 14.5oz cans fire roasted diced tomatoes
4 cups vegetable broth ( I used chicken broth)
1/4 teaspoon EACH turmeric and cumin
1 teaspoon chili powder
10-15 dashes hot sauce (tabasco)
1 medium lime
1 bunch cilantro, chopped

In a medium pot, bring dry lentils and water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on the pot for about 20 minutes.

Meanwhile heat olive oil in a stock pot over medium heat, and begin to cook onion, add celery and garlic and cook until they are soft, but not brown. Add the diced tomatoes, broth, turmeric, cumin, chili powder and hot sauce. Continue to cook over medium heat until hot. ( I simmered for about 5 minutes).

By now the 20 minutes is up and your lentils are cooked. Add the lentils and any remaining water from the pan to the stockpot. Stir well and slightly mash the lentils using the back of your spoon. Once the entire mixture is hot, add a squeeze of lime, salt and pepper to taste and the chopped cilantro.

Serve with more lime and some tortilla chips if you have them!

Mexican Quinoa Salad

Very easy and tasty! Good for a week night dinner. Serve at room temperature with tortilla chips and avocado slices

1 cup quinoa, rinsed well, drained
2 cups chicken broth, or 2 cups water ( I use a little less than 2 cups) with a little chicken bouillon

1 clove garlic, minced
1 jalapeño, seeded and finley chopped
1/4 cup red onion, minced
1 can black beans, rinsed and drained
1 cup sweet corn ( I used frozen, run under cool water to thaw, drain, pat dry)
1 large tomato, seeded and chopped, or use grape tomatoes
1/2 bunch fresh cilantro, chopped

Dressing
Mix in a small bowl:
2 Tablespoons olive oil
juice of 1 large lime
1/2 tsp kosher salt
1/4 tsp ground cumin


Place chicken broth in a medium sized pot over medium heat; add the quinoa, bring to a rolling boil, reduce heat to low and simmer with lid on for 20 minutes, or until water is absorbed. 

Meanwhile; get all your other ingredients ready: chop, mince, drain. Add into a large bowl. When quinoa is done add quinoa to the large bowl, pour over the dressing and mix to combine. Refrigerate until ready to serve. Pull out of the refrigerator 30 minutes before serving..best if served at room temperature.