1 c. quinoa, 1/2 tsp + 1/4 tsp kosher salt, 3 c. finely chopped kale (curly kale or dinosaur/lacinato kale – remove large stems before chopping), 1 seeded and finely chopped red pepper (I used red, orange, and yellow peppers for color), 1 seeded and finely chopped jalapeño pepper, 1/2 small, finely chopped red or white onion, 1/2 c. chopped cilantro (optional), 1 15-oz. can black beans – drained and rinsed, 1/3 c. lime juice, 1/3 c. extra virgin olive oil.
Optional toppings: pumpkin seeds, chopped avocado, crumbled feta cheese, chopped olives
Cook quinoa in 1 1/2 c. water and 1/2 tsp. kosher salt. After cooking, fluff with fork and set aside to cool. Combine well all remaining ingredients (including 1/4 tsp. kosher salt) in a large bowl. When cooled, add the cooked quinoa. Add optional toppings before serving. This dish keeps well in the fridge for several days.
We are vacationing at the ocean this week, and we are so fortunate to have perfect weather. This morning we awoke to witness a phenomenal sunrise. From the horizon emerged a huge, bright red sun that projected a bright red ray of sunlight over the ocean. Unfortunately, the picture doesn’t do it justice. It looked like an upside-down exclamation point! Beach visitors who were lucky enough to be up at 6:30 this morning watched in awe the beginning of another perfect day. Wishing all of our readers something special to brighten your day.
Taking advantage of the cooler weather and the abundance of fresh garden vegetables, I cooked a big bowl of delicious red flannel hash. This was one of my father’s recipes that my family enjoyed when I was a child – my Dad was a great cook! The ingredients include: potatoes, beets, onion, beef, butter, salt and pepper. I sautéed the chopped onion in butter and then added the cut-up cooked beef. I used left over marinated steak tips that I had cooked on the grill for an earlier meal. Slicing and dicing the preboiled potatoes and beets, I mixed the ingredients together heating the meal in a large frypan. Salt and pepper was added to taste. A quick, easy, healthy meal using leftovers in my refrigerator, satisfying my tastebuds, and recalling fond memories – such a treat!
I always make it a point to check out the reduced aisle when shopping at Walmart. This past week I was delighted to find a full array of Nature’s Garden products marked down by 50%! Since the dates guaranteed their freshness, I figured that they were marked down because Walmart had decided to discontinue selling the products. For under $25 I was able to stock up on a variety of nuts, dried fruits, and yogurt covered raisins. I now enjoy these snacks when I need a little “pick-me-up” in the afternoon or evening. Check out the reduced section the next time you visit a Walmart store – you just might find a deal you can’t pass up!
In our family there is a stream of birthdays from June 15th to September 20th when we get to enjoy an array of birthday cakes. This year we were able to celebrate my eldest son’s birthday during his week’s vacation in the Lakes Region. I purchased an Oreo ice cream cake that was on sale at Shaws and was able to take advantage of a $2.75 rebate on Ibotta and a $2.00 rebate on Checkout 51 – those rebates are still available. Eliminating the need to bake on a hot summer’s day, we were able to enjoy a delicious cake at a great price.
Why? Because I’ve decided to give away five audio versions of my first novel in Polyester Pajamas. Just fill out the contact form below and submit your entry no later than 11 PM (EST) on Sunday, September 3rd. I’ll pick five winners on Monday, September 4th and send them their prize. No strings attached.
If you want to know more about the audiobook, listen to a sample chapter and read some of the reviews HERE.
What’s that? You prefer an e-book version? Okay, you’ve convinced me. In addition, I’ll also give away five e-books of in Polyester Pajamas. Specify your preference in the comment box.
(You can also email us at firstname.lastname@example.org)