Mediterranean Quinoa Salad

::Quick post since it's almost my bedtime::    After a long day today at the office, I whipped up this quick and healthy side dish.  We had it with homemade chicken soup.  Too good not to share...enjoy!



Mediterranean Quinoa Salad

Ingredients:

1 cup white or red quinoa, rinsed well*
1/4 c sun dried tomatoes
2 oz (approx 1/4 c) crumbled feta
2 large cloves garlic, minced
1 T olive oil
1 small lemon, zested and juiced
1-2 tsp fresh herbs (think: basil...oregano...parsley...rosemary...thyme)
Optional:  serve over bed of baby spinach (a handful)

Directions:

Cook quinoa and let cool until room temperature.   Mix in the sun dried tomatoes, garlic, olive oil, lemon and herbs until combined well.   Fold in feta cheese and serve (hot or cold).

This would be great to take to lunch the next day.  Oooh, or with a grilled piece of chicken on top or some grilled eggplant, mushroom and peppers for a completely delicious summer meal.  I can't wait to get OUTSIDE and cook. :)

*as with any grain or bean, rinse WELL to clean off dust, debris, and potential pesticides/heavy metals!

{Perfect} Herb & Garlic Roasted Chicken

Mmm...sometimes I impress myself.  This chicken is effortless and comes out beautifully; crispy golden skin and fork tender.

With value and sustainability in mind, it's a really good idea to buy and use a make use of a whole chicken.  I generally use a bird in two meals: the breasts in other recipes (see: Chicken Piccata) and then roast the legs, thighs and wings.  If for no other reason than wanting excellent flavor, buy organic. The herbs and garlic add nutrition, and loads of flavor!

Perfect Herb & Garlic Roasted Chicken
3 servings

Ingredients:

2 chicken legs
2 chicken thighs
2 chicken wings
1 large clove garlic, minced
1 T cold organic butter, diced
1 tsp fresh rosemary, minced finely
1/8 tsp thyme powder
1/8 tsp dried oregano
1/8 tsp sea salt
Pinch black pepper

Directions:

Preheat the oven to 400*.  Wash and pat chicken dry.  Remove excess fat. By excess, I mean a huge glob, not the skin.  For flavor's sake leave the skin on!  Stuff the butter chunks and minced garlic under the skin.  Evenly sprinkle the rest of the seasonings on top.  Bake for 55 min. When the chicken is at around 25 and 45 minutes, baste or spoon juices over the top to keep moist and crisp up the skin.  Garnish with fresh herbs and serve with lots of veggies, brown rice, quinoa, etc.

Make this.  Feed your friends or family.  Let me know how you liked it! ;)

Rosemary-Parmesan Focaccia

Today I had a couple hours to kill and a bunch of fresh rosemary sitting in the fridge. In lazy Saturday style...I found a couple of recipes and tweaked/combined...voila!

Ingredients

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh rosemary
• 2 tablespoons grated Parmesan
  
• 2 1/2 cups bread flour (I used all-purpose and it turned out just fine!)
  
• 1 1/2 teaspoons active dry yeast

Directions

1. Mix yeast with 1/4 c of warm water, wait 10 min.

2. Add flour, salt, sugar, oil and rest of the water...kneed it good.

3. Add the rosemary, cheese & pepper and knead some more; add handfuls of flour one by one if needed.

4. Let rise an hour or so in an oiled, covered bowl in a warm place (I usually look for a heat vent and top the bowl with a clean kitchen towel).

5. Kneed some more, let rise another hour.

6. Bake at 375 until browned (25 min or so)

7. Remove from oven, brush with olive oil and sprinkle with coarse salt.