Easy and Elegant Al Fresco Dining! Quinoa Salad, Avocados and Salmon!
Posted by Shelly Perry (09/01/2010 @ 8:02 pm)

What do you do when unexpected guests, a limited budget and a lack time conspire to put a wrench into an otherwise beautiful summer evening?

I had the quinoa, an avocado, some olives and cheese and the chocolate sauce!
The grocery was about to close in 10 minutes!
I ran in without a plan. Went straight to the “fish area”; I needed something fancy that would cook fast and go well with the quinoa salad I had just decided to make.
I bought the salmon; Wild Norwegian Salmon which is thick and moist which for me means easy cooking and a juicy dinner.

I chopped the avocado and put together a deconstructed salad on a cute plate with some olives and feta cheese.

A handful of fresh veggies get chopped and go into the cooked quinoa with olive oil and lime juice.

I broiled the salmon with crushed garlic and some olive oil and lemon.
A quick toss of the quinoa and veggies and plate it up! 20 minutes! Quick and Fancy!

I bought a quart of coconut ice cream and blackberries and topped it off with chocolate syrup.

I was almost embarrassed by how impressed everyone was but happily took the credit!

Posted in: Food on a Budget, Healthy, Ingredients
Tags: avocado, blackberries, broiled salmon, coconut ice cream, easy entertaining, feta cheese, garlic, green onion, olive oil, olives, quick dinner, quick healthy meals, quick meals, quinoa, salmon, tomatoes, vegetarian, vegetarian meal, Wild Norwegian Salmon

Taco Roll-Ups! Summertime Snack for Kids to Make and Enjoy!
Posted by Shelly Perry (06/11/2010 @ 9:41 am)

This is an “easy-peasy” recipe which kids can easily make.
Not only will you be able to ply them with vegetables but you will also be able to keep them busy for a while!

All you will need is:
8-10 flour Tortillas
2 8 oz. pkgs of cream cheese, softened
2 pkgs of taco seasoning mix or make your own as we did with chili powder, garlic salt, cummin, and a little cayenne and paprika
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 8 0z. can black olives chopped
1/4 cup chopped cilantro

You may have to chop for the younger kids but mixing can be done by even the youngest of children.

Spread evenly; roll and slice.

These can even be done “cigar style”; roll and slice just 2-3 times for easy holding for little hands.


Posted in: Food on a Budget, Ingredients, Recipes
Tags: black olives, cilantro, cream cheese, food for kids, food kids can make, green bell pepper, red bell pepper, taco roll-ups, taco seasoning, vegetarian, vegetarian snack, vegetarian snacks for kids, yellow bell pepper

Roasted Eggplant and Lentil Spread with Roasted Garlic and Roasted Red Pepper!
Posted by Shelly Perry (06/10/2010 @ 8:40 am)

The secret to the delightful flavor of this dish is the roasting!
Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.
This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.
Ingredients
1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste
Method
In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.
In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.
Both should take no more than 30-45 minutes.
In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.
Cook 1 cup of lentils in 2 cups of water until tender.
When everything is done and cooled for handling, place in the food processor.
Add the cilantro and puree.
Add enough olive oil to create the texture you desire.
For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.
I wanted little “pops” of sweet juicy flavor and the texture contrast.
I, also squeezed some lime into the finished dish and then gave it a good mixing.
Serve with your favorite crackers or breads or even crudites.

Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Parties, Recipes
Tags: cilantro, eggplant, eggplant spread, garlic, leeks, lentil spread, lentils, lime, olive oil, roasted eggplant, roasted garlic, roasted red pepper, vegan, vegan meal, vegan recipe, vegetarian, vegetarian recipe

Quinoa Salad with Black Beans, Corn, Roasted Red Pepper, Tomatoes, Scallions, Cilantro and Lime!
Posted by Shelly Perry (06/09/2010 @ 12:57 pm)

We love quinoa!
It is a great alternative to pasta in that it delivers the same creamy, chewy, texture but is high in protien. A complete protien, as a matter of fact.
Aside from it’s nutrtious profile it is delicious and versatile.
We love this salad!
It is a power packed meal that delivers flavor and energy for very little expense.
Get creative and use your favorite fresh ingredients to create your own quinoa delights!

I used lots of lime in this dish. It compliments the cilantro and brightens the tomatoes.

Ingredients
1 cup quinoa and 2 cups water
5 scallions
2 medium tomatoes
1/2 roasted red pepper
1 cup black beans ( canned are fine )
1 cup corn
1/2 cup of finely chopped cilantro
2 Tbspn olive oil
1-2 limes
Method
Boil the quinoa. 10-15 minutes
Set aside and chop all the veggies
combine and add salt and pepper to taste.
Sqeeze lots of lime on the salad!

I mix the fresh veggies in when the quinoa is still a bit warm; it seems to bring all the flavors to their peak yet not cook them at all.

There is always room for more lime!

Garnish with avocado for an even richer flavor!
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: avocado, black beans, cilantro, corn, lime, olive oil, quinoa, quinoa recipe, quinoa salad, roasted red pepper, scallions, tomato, tomatoes, vegan, vegan meal, vegan recipe, vegatarian meal, vegatrian recipe, vegetarian

Meatless Monday! Picnic Style! Potato Salad, Eggplant Burgers and Corn on the Cob with Garlic Butter
Posted by Shelly Perry (06/07/2010 @ 4:45 pm)

This amazing potato salad recipe has endured a handful of incarnations.
Originally, it included bacon so I, a vegetarian, have been on a quest to replace that bacon flavor with a handful of substitutions.
I have tried avocado in the dressing, toasted pine nuts, immitation bacon; spices. You name it.
Nothing really captured not only the flavor of the bacon but the crispy texture or greasy mouthfeel, either.
Fried leeks were my next attempt to capture all of these elements that have always seemed to be missing from the veggie version of this very popular dish.

Recipe:
Chop and boil 4 lbs. of red skin potatoes
Chop 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper
Chop 7-8 green onions
Chop 1 red onion
Fry 2 leeks until crispy
Add ingredients together when cooled
Mix togehter about 2 cups of Hellman’s Real Mayonnaise with about 2 Tbsn of yellow mustard
Salt and pepper to taste

Learning about leeks was the next step.
My very knowledgable girlfriend gave me some useful tips when dealing with leeks:
Clean them very well as they have dirt in between the leaves and use only the white to bright green portion when frying or using for salads.
The dark green leaves can be used for soups and stews.







This corn on the cob cooks on the grill. What could be easier!?
Open the husks and remove the silk
Mix together butter and crushed garlic and rub all over the corn
Close the husk and place on the grill. Delicious! and Easy!

I used 1 medium eggplant and sliced into thick planks.
Then dredged them in flour, egg wash and Italian style bread crumbs and fried until golden.
Then I place them on a baking sheet and kept them at about 325 degrees until we were ready to make our burgers.
I toasted the buns with a bit of olive oil and made a mayo/spicy barbeque sauce to serve on the side.


My very handsome date, Wolf!

Posted in: Food on a Budget, Healthy, Indulgences, Ingredients, Recipes
Tags: butter, cooking on the grill, corn, corn on the cob, eggplant, eggplant burger, French's Yellow Mustard, garlic, Hellman's Real Mayonnaise, mayonnaise, Meatless Monday, olive oil, orange bell pepper, picnic food, Potato salad, potato salad recipe, red bell pepper, red onion, red skin potato salad recipe, red skin potatoes, scallions, vegetarian burger, vegetarian meal, yellow belle pepper, yellow mustard

White Wine, White Bean Dip, an Artist, a Ballerina and Freddy!
Posted by Shelly Perry (05/26/2010 @ 10:02 am)

The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.

Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.

Bright and cheerful best describes Shelly’s nest.


Me, the writer, my two daughters and the Ballerina!

Every corner is filled with color and energy.

Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.
2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup
Place everything in the food processor until velvety and creamy.
Easy-peasy instant friends!

Shelly puts her heart and soul in everything she does.

Every nook is filled with love.


Posted in: Cocktails, Food on a Budget, Healthy, Indulgences, Ingredients, Inspirations, Parties
Tags: french bread, garlic, olive oil, roasted garlic, vegan, vegan appetizers, vegan recipe, vegan snacks, vegetarian, vegetarian appetizers, vegetarian recipe, vegetarian snacks, white bean dip, white bean spread, white beans

Meatless Monday! Broccolini Soup and Quinoa, Black Bean Salad
Posted by Shelly Perry (05/17/2010 @ 10:16 pm)

Meatless Monday! Broccolini soup and quinoa salad were the perect combo.
Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.
Olive oil and lemon dress the salad with salt to taste.
Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.
Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.

I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.
I boiled until tender then pureed in the food processor.

I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.

Then 1 cup of half and half and 2 cups milk.
My girls wanted cheddar so I added about 3/4 of a cup.

I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.

Warm and creamy with light and bright.

These tomatoes were the best. The juicy brightness set off the quinoa just right.

Posted in: Food on a Budget, Green Living, Healthy, Ingredients
Tags: basil, black bean salad, black beans, broccoli, broccoli cheddar soup, butter, garlic, Meatless Monday, milk, olive oil, onion, quinoa, quinoa salad, soup, tomato, tomato salad, vegan, vegetarian

Sardines Part II
Posted by Shelly Perry (05/17/2010 @ 11:06 am)

Fresh tomato and basil with a little bit of olive oil “tamed” these sardines a bit.
It is a delicious way to eat sardines and I would add some toasted French bread to add texture and taste.
Sardines are simply too healthy, and too economical to not include in our daily diet.
If you have ideas, recipes and suggestions please send them!

Leftovers! Black Beans and Rice with Chicken
Posted by Shelly Perry (05/11/2010 @ 7:37 pm)

What I had:
Leftover black beans, about 2/3 a can
2 scallions
the remains of a bunch of cilantro
1/2 breast of chicken

I made some white rice ( kids request ) and added some roasted garlic, also leftover from an eariler meal.

After the rice was cooked I threw in the chopped cilantro, garlic and black beans.

My daughter warmed the chicken then we plated everything and garnished with salsa, sour cream and scallions.

This couldn’t have been easier.

No waste! Perfect, because…
I am going grocery shopping tommorrow!

Posted in: Food on a Budget, Green Living, Healthy, Ingredients
Tags: black beans, cheap meal, cilantro, leftover dinner, leftovers, quick meal, rice, salsa, scallions

Southwest Salad for a Sunny Afternoon!
Posted by Shelly Perry (05/06/2010 @ 4:54 pm)

Something light and “springy” was on my mind today.
A chill in the air did not stop the sunny skies from inspiring a salad full of all my favorites; avocado, black beans, corn, red onion, scallions and cilantro!
Lime and olive oil dressed this salad and allowed all the flavors to come through and keep it light.

You can get really creative with tomatoes, olives, peppers…I used what I had on hand.
I tend to go heavy on the cilantro!

Posted in: Food on a Budget, Green Living, Healthy, Ingredients
Tags: avocado, black beans, cilantro, corn, lime, mixed greens, olive oil, red onion, Salad, scallions, southwest salad, vegetarian

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