Craisin & Almond Quinoa with Vinaigrette

Original Recipe: My own concoction

This is something I threw together when I realized we didn't have enough Christmas leftovers to feed the six of us.  It took less than 20 minutes from start to finish, and every person at the table gave it the thumbs up.

The portions can all be played with (except the water-to-quinoa ratio).  When I first stirred the vinaigrette into the finished quinoa part, I thought it was too much.  Luckily it absorbed into the quinoa or something, because it wasn't a soupy mess.  But next time I'd make a little more quinoa for better balance.

Ingredients

4 green onions, chopped

1 Tablespoon olive oil

4 cups water or broth

2 cups quinoa

1/2 to 1 cup craisins

1/2 to 1 cup slivered or sliced almonds

crumbled goat cheese [optional]

* For vinaigrette:

1/4 cup olive oil

2 Tablespoons balsamic vinegar

2 Tablespoons real maple syrup

1 teaspoon Dijon mustard

1/8 teaspoon salt

Directions

(1) In a large sauce pot, heat olive oil over medium-low heat.

(2) Add onions.  Saute 3 to 4 minutes until softened.

(3) Add quinoa & water to saucepan.  Heat until boiling, then simmer about 15 minutes or until quinoa is done (drain excess water if needed).  About 10 minutes into the cooking, add craisins so they have time to soften.

(4) While quinoa is cooking, toast almonds in skillet or toaster oven until very lightly browned.

(5) Whisk all vinaigrette ingredients together.

(6) Add almonds & vinaigrette to finished quinoa.

(7) After mixture has cooled somewhat, add goat cheese if using.

Kid Participation: None...I'd reached my limit on "kid help" while making Christmas cookies earlier in the week.

Broccoli & Cheese Tots

Original Recipe HERE

Making vegetables dippable and combining them with cheese are my go-to ways of getting the kids to eat them (though I know I'm lucky that the boys are usually willing to at least taste something new, and I can usually count on *N* to eat at least a whole serving).  These tots do both.  The flavor wasn't anything amazing, but they served their purpose.

I used fresh broccoli and didn't measure; I chopped up just under a head-and-a-half.  I also eyeballed the amount of onion and cheese.  They turned out fine, though when I portioned them onto the baking sheet (using a small cookie scoop), I was worried they weren't going to hold together and thought I should've used more egg whites.  The kids dipped them in ketchup or barbecue sauce, and the entire batch of 24 was eaten.  Success.

 

Ingredients
2 to 2 & 1/2 cups (12 oz) broccoli florets
1 large egg
1 large egg white
1/2 cup finely chopped green onion [I used regular onion]
2/3 cup shredded sharp cheddar cheese
1/2 cup seasoned breadcrumbs
salt & pepper

 

Directions
(1) Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil, or grease it.
(2) Bring a large pot of water to boil.  Add broccoli; cook for 2 minutes.
(3) Add chopped onions to water (if not using green onion); cook another minute.
(4) Drain and rinse under cold water.  Dry with a dish towel.
(5) Finely chop broccoli and onions.  Transfer to a large bowl.
(6) Add all other ingredients to broccoli.  Season with salt and pepper to taste.
(7) Spoon heaping tablespoons of the mixture onto the baking sheet.  Flatten slightly.
(8) Bake tots for 16-18 minutes, turning halfway through cooking, or until golden.

Kid Participation:
* Stir together all ingredients
* Spoon broccoli "dough" onto baking sheet

BBQ Turkey Meatballs

Original Recipe HERE

 

These meatballs were awesome, especially served with the corn salad that is suggested.  Like, I could've eaten it every night for a week.  *N* ate both, *J* ate the meatballs, and *P* ate the corn.  Hope they get used to it, because I want to make it again ASAP.  It is even worth me using my bare hands to form the meatballs, which is a task I abhor.  Like, it's enough to make me seriously consider going full vegetarian.  Except then I couldn't eat the resulting meatballs, which would be a shame.

 

I doubted how tasty these could be because they seemed sort of plain and didn't have a sauce pairing, but they exceeded expectations.  I realized too late that I didn't have any panko, so regular Italian breadcrumbs were used this time.  It was somewhat tricky to make sure that the ingredients were combined well, without any clumps of the breadcrumb mixture scattered throughout.  I probably need to find a better order in which to incorporate the ingredients.

 

Ingredients

1 lb ground turkey [my package was 1.3 lbs]

1/4 cup panko

1 or 2 scallions, minced

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon dry mustard

3/4 teaspoon salt

pinch of cayenne

2 teaspoons brown sugar

5 Tablespoons barbecue sauce, divided

 

Directions

1) Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper, and spray lightly with cooking spray (I used parchment and didn't spray it).

2) In a large bowl, whisk together panko, paprika, garlic powder, dry mustard, salt, cayenne, and brown sugar.

3) Add scallions and 2 tablespoons of barbecue sauce.  Mix thoroughly.

4) Add turkey; mix with hands until evenly combined.

5) Form 2-3 tablespoons of the mixture into a lightly packed meatball.  Put on baking sheet.  Repeat with remaining mixture (I got about 16 meatballs).

6) Bake meatballs 11-12 minutes.  Brush with reserved barbecue sauce.  Return to oven; bake an additional 3-4 minutes or until cooked through.

 

Kid Participation: The only thing *N* wanted to do was help form the meatballs - a job I was happy to turn over to her. 

Fresh Corn Salad

Original Recipe HERE

 

This was a refreshing summer salad that would be great to share at a picnic.  I believe the key is to use fresh corn instead of frozen or canned.  The original recipe says it yields about 5 cups of salad, but I didn't measure it.  The kids weren't big fans, but the adults liked it and were happy to have leftovers hold up well until the next day.

 

I forgot to add the fresh basil and it tasted fine as-is, but I imagine it would only improve it.  Also, I threw in more than 1/2 cup of feta.

 

Ingredients

4 ears fresh corn, husks and silk removed
1 package (10 oz) grape tomatoes
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1-1/2 Tablespoons olive oil
2-1/2 Tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese

 

Directions

(1) Add corn to a large pot of boiling water.  Cook about 5 minutes (do not exceed 8).

(2) Immediately put corn into a bowl of ice water for a few minutes.

(3) While corn is being prepared, whisk together olive oil, vinegar, salt, and pepper in a large mixing bowl. 

(4) Cut tomatoes in half; add to bowl with dressing.

(5) Add green onions and basil to tomato mixture.

(6) Cut corn kernels from cobs; add to tomato mixture.

(7) Gently stir in feta.

(8) Cover.  Refrigerate several hours for best results.

 

Kid Participation:

* shuck (husk?) corn

* get covered in mosquito bites from shucking corn outside

Cauliflower "Fried Rice"

Original Recipe HERE

 

My kids like Chinese food, so I thought something that tasted like it could be a winner.  They could've eaten this stuff for their entire dinner and had nothing else.  There wasn't a single scoop left in the pan...so much for seeing how leftovers would hold up.  My mom was here, and she asked several times after she left for the recipe.

 

This recipe is good because the vegetables can be increased or substituted without affecting the base.  The cauliflower didn't crisp up as much as I'd expected.  I'd followed the original recipe's instructions to cover the skillet, and I think that didn't let enough moisture escape.  Also, I'd decrease the amount of soy sauce a bit.

 

Ingredients

1 medium head (about 24 oz) cauliflower

1 Tablespoon sesame oil

2 egg whites

1 large egg

pinch of salt

1 Tablespoon olive oil

1/2 small onion, diced fine

1 cup frozen peas and carrots

2 garlic cloves, minced or pressed

5 scallions, diced (white parts only)

2 to 3 Tablespoons soy sauce

Directions

(1) Remove the core of the cauliflower; chop into coarse florets.  Rinse and allow to dry completely (I helped this along with a colander and dish towel).

(2) Place half the cauliflower in a food processor.  Pulse until small and has the texture of rice or couscous.

(3) Repeat with remaining cauliflower.

(4) Combine egg and egg whites in a small bowl.
(5) Heat a large skillet over medium heat.  Add olive oil.

(6) Add eggs to skillet.  Cook, turning several times, until done.  Remove eggs; set aside.

(7) Add sesame oil to skillet.  Saute onions, scallions, peas, carrots, and garlic 3-4 minutes or until soft.

(8) Add cauliflower and soy sauce to skillet.  Cook 5-6 minutes, stirring frequently, until cauliflower is slightly crispy but still tender.

(9) Add egg to skillet.  Stir until all ingredients are heated through and evenly combined.

 

Kid Participation: None.

Korean Beef

Original Recipe found in my mom's recipe collection

 

This is a meal from my childhood that is pretty common.  It tastes just as I remember it, and my kids gobbled it up just as my brother and I did.  This time I served it over barley and with broccoli, though my mom usually used asparagus.

 

The sugar amount can be reduced, depending on personal preference on how sweet versus salty you like your Asian-inspired food.

 

It can be made two ways: as listed below, or just dumping the beef and liquid into the pan and allowing it to all cook together.  It can be hard for me to keep track of the color of the beef when it's cooking in the liquid, so I prefer to separate the two.  Except on nights when I feel lazy and remind myself that meat can be medium-well and perfectly safe to eat.

 

Ingredients

1 lb piece of beef

1/4 cup white sugar

1/4 cup soy sauce [I used low sodium]

3 Tablespoons sesame seeds

4 green onions, chopped

2 cloves garlic, pressed or minced

3 Tablespoons sesame oil

 

Directions

(1) Slice beef very thin (less than 1/4").  Put into a large mixing bowl.

(2) Sprinkle sugar over beef.  Toss to coat.  Allow to sit 20-30 minutes.

(3) Add all other ingredients.  Toss to coat.  Allow to sit an additional 20-30 minutes.

(4) Heat a large wok or pan on medium heat.  Use slotted spoon to remove beef from liquid; add to pan.

(5) Cook beef in several batches (if necessary to avoid crowding), tossing and moving it so no sides burn.  Adjust heat as needed.

(6) Remove beef from pan.  If desired, pour liquid into pan and allow to briefly bubble and slightly reduce.

(7) Serve beef and liquid over rice.

 

Kid Participation: None, except giving me deja vu.

Meatless Burritos

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

There wasn't anything spectacular about this meal: it was certainly perfectly "fine" and will surely be made again because I always have the ingredients on hand.  Everyone seemed to like it, although rolled tortillas stuffed with filling usually don't mix well with little kids.  Next time I'll probably serve it with Tostitos and let them dig in, scooping style.  Also, I think it needed a little more flavor, which is easily fixable with some garlic, smoked paprika, green chilis, cayenne, cumin (if you like that sort of thing, and I don't, so I avoid using it whenever possible), etc.

 

Ingredients

3 cans (15 oz each) black beans and/or red kidney beans, drained & rinsed

1 can (14.5 oz) diced tomatoes, undrained [I used petite cut]

1-1/2 cups salsa

1 cup corn [I used frozen]

1/2 large jalapeno, seeded & finely chopped

2 teaspoons chili powder

2 cloves garlic, minced

16 8- or 10-inch flour tortillas

* Optional Toppings:

shredded lettuce

shredded Mexican cheese blend

sour cream

cooked rice

green onions, sliced

 

Directions

(1) In 3.5-, 4-, or 5.5-quart slow cooker, combine beans, tomatoes, salsa, corn, jalapeno, chili powder, and garlic.

(2) Cover; cook on low 6-8 hours or high 3-4 hours.

(3) To serve, spoon bean mixture onto tortillas.  Top with desired toppings.  Roll.

 

Kid Participation:

* dump all ingredients into slow cooker

* activate slow cooker

* make a massacre of the meal and earn yourself a bath

Mexican Pizza

Original Recipe HERE

 

I've made this recipe several times already, and each time the entire thing is devoured by my family.  It has the convenience of homemade pizza without the post-meal feeling of being weighed-down as one often does after consuming lots of salty sauce, bready crust, and greasy cheese.  Of course, you could easily transform this one to fit that bill.  But the fresh, raw vegetables and screw-with-your-head concept ("But I don't use half a jar of Prego?!") are enough to make me really look forward to making pizza again and know I don't have to anticipate a food coma tinged with regret.

 

Depending on what culture my pizza is supposed to originate from, I add particular seasonings to my crust.  My go-to crust is this one (though the original recipe for this one has its own crust recipe), and for this pizza I add a few shakes of garlic powder, chili powder, and smoked paprika.  I don't like cumin, but I'm sure it would work.  If a premade crust is being used, the same seasonings can be added to the "sauce" instead.

 

Ingredients (NOTE: all are approximations and can be tweaked for personal preference)

pizza crust

1 cup refried beans [I use vegetarian or fatfree]

1/2 cup salsa

2 cups shredded Mexican cheese blend [or cheese of choice]

toppings: shredded lettuce, sliced avocado, black beans, sliced green onion, chopped tomatoes, etc.

 

Directions

(1) Prepare pizza crust as desired.  It is suggested that the crust be prebaked for a few minutes.

(2) Thoroughly combine refried beans and salsa.  Spread over crust.

(3) Sprinkle cheese evenly over "sauce."

(4) Finish cooking pizza.

(5) Top with vegetables immediately, while cheese is still melty.  Gently press into pizza if necessary.

 

Kid Participation:

* Prepare pizza crust

* Whisk together beans and salsa

* Sprinkle cheese over crust (while you hover, making sure they don't touch the hot pan)

* Spread toppings (see "while you hover" instruction directly above)

 

Slowcooker Corn & Bean Soup

Original Recipe HERE

 

This is a standard, sturdy recipe that doesn't open new culinary horizons, but it's tasty and healthy and light enough that you don't feel like you have five gallons of soup sloshing around in your stomach afterward.

 

Ingredients

1 Tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 can (28 oz) diced tomato

2 cans (15 oz each) beans of choice, drained & rinsed [I used black and pinto]

1 bag (1 lb) frozen corn kernels

1 medium zucchini, grated & drained

1 bell pepper, chopped

1 box (32 oz) vegetable stock

accompaniments

 

Directions

(1) Heat oil on medium heat in a large skillet.

(2) Add onions; cook for 3 minutes.

(3) Add garlic, chili powder, and cumin.  Cook 1 minute.

(4) Transfer onion mixture to slow cooker.

(5) Add remaining ingredients; stir to combine.

(6) Cook on low 6-8 hours or high 3-4 hours.

(7) Serve with accompaniments: sliced green onions, shredded cheese, sour cream, salsa, etc.

 

Kid Participation: None.

BBQ Pasta Salad

Original Recipe HERE

 

I love me some pasta salad.  And barbecue sauce.  And onion.  And cheese.  And garlic powder.  And honey.  And yogurt.  So...this recipe was clearly created with me in mind.

 

It was easy to prepare and assemble, and it held up well until the next day when I finished off the leftovers.  I liked that it was different from the traditional pasta salads accessorized with oil-and-vinegar or bottled salad dressing.  The fresh vegetables made it seem lighter than it probably was.  All in all, a solid pasta salad recipe that I hope comes to mind the next time I ask a host if I can contribute anything.  It can easily be adjusted based on what vegetables and cheeses and other add-ins you have available.  Update: I've subsequently made it using thawed frozen peas and mixed veggies, snow peas (not so good), caramelized red onions, steamed broccoli, etc.  Also, one time I had some homemade mustard sauce to use up...so I put in a splash of regular BBQ sauce and used my own stuff for the rest.  Turned out just as well.

 

I used cellentani pasta, which was a good choice because it held up well against the crunchy vegetables and didn't turn to mush upon lots of stirring.  However, it didn't trap the sauce very well, and along with all the above-listed things I love, I love when sauce (of whatever kind) is trapped in pockets of my pasta so I get a little bonus every few bites.

 

Ingredients

1 pound elbow macaroni or other pasta shape

1/2 cup diced onion

4 green onions, sliced thin

2 Tablespoons cider vinegar

1 teaspoon chili powder [or to taste]

1/4 teaspoon garlic powder [or to taste]

pinch cayenne pepper

2 teaspoons honey

1/2 to 1 cup of any combination of mayonnaise, sour cream, and Greek yogurt

2/3 cup barbecue sauce

2 cups corn [fresh, frozen, or canned]

1-1/2 cups shredded sharp cheddar cheese [not the finely shredded kind]

2 cups quartered grape tomatoes

 

Directions

(1) Cook pasta according to al dente directions, about 5 to 7 minutes.  Drain.  Rinse with cold water until cool; drain again.  Transfer to a large bowl.

(2) In a separate small bowl, whisk together vinegar, chili powder, garlic powder, cayenne, and honey.

(3) Add mayonnaise/sour cream/yogurt and barbecue sauce to spice mixture.

(4) Pour sauce over pasta; mix well.  Add in onions, corn, cheese, and tomatoes.  Season with salt and pepper as desired.

 

Kid Participation:

* Whisk together sauce ingredients

* Stir all ingredients

* Complain about having tomatoes in your dinner yet again

Bloomin' Onion Bread

Original Recipe HERE

This was an easy, novel way to serve bread.  It could be part of a regular meal or be used as finger food at a party.  Though I don't know if I'd want to eat something that a bunch of people had been digging around in and ripping apart.  OK, scratch that...stick with keeping it as a dinner side dish and shared only with your nearest and dearest.

I kept the bread warm by leaving it wrapped and on the baking sheet.  I think this made the bottom crust too crispy and meant we were scraping at the last layer of bread.  Next time I'll put it, still wrapped, on a cooling rack.  Also, the pieces didn't pull apart as easily as I thought they might; we all used forks and knives to eventually remove larger portions and dissect them further on our plates.  A bit more work than anticipated, but worth it nonetheless.

Ingredients

1 unsliced loaf sourdough bread [or other round bread loaf]

12-16 ounces Monterey Jack cheese, shredded

1/2 cup butter, melted

1/2 cup finely diced green onion

2-3 teaspoons poppy seeds

Directions

(1) Preheat oven to 350 degrees.

(2) Cut bread lengthwise and widthwise, approximately 1" between slices, without cutting through the bottom crust.

(3) Place on foil-lined baking sheet. Sprinkle cheese slices between cuts, separating bread and pushing cheese down into slice marks.

(4) Combine butter, onion, and poppy seeds. Drizzle over bread.

(5) Wrap in foil; place on a baking sheet. Bake for 15 minutes

(6) Unwrap bread; bake 10 minutes or until cheese is melted.  Do not allow to burn.

Sausage & Pea Risotto

Original Recipe HERE

I'm a risotto amateur, and this recipe was not the one to elevate me to "competent."  However, that was due to lack of time and patience.  We were attempting a picnic in the backyard, but kids were getting hungry and the sun was setting.  So I had to rush through the cooking of the arborio rice, and it wasn't quite as tender as it should be.  That didn't matter, since the recipe was great and everyone ate some.

I used chicken bratwurst, which I'd never seen at our deli before.  Loved it; will use it again in other sausage-requiring dishes..  I am not a fan of peas in general, and I think this would be really good with asparagus instead.

Ingredients

1 package pre-cooked sweet italian sausage [I used a 4-pack of chicken bratwurst]

olive oil

1 cup frozen peas

1 cup risotto rice (arborio)

2 cups chicken broth

1 cup dry white wine

1/2 large onion

1/2 cup grated parmesan cheese

salt & pepper

Directions

(1) Slice sausages in half lengthwise.  Slice again, crosswise, into 1/4" thick pieces.

(2) Chop onion into small pieces.

(3) In large pot on medium-high heat, brown sausage with a tablespoon of olive oil.  When done, set aside on paper towel-lined plate.

(4) In same pot, add more olive oil and onion.  Saute until translucent.

(5) Add rice to onion; cook while stirring to lightly toast rice.

(6) Add wine to pot.  Turn down heat to medium; stir frequently & cook until wine is absorbed, 2 to 3 minutes.

(7) Add broth to pot.  Repeat steps used with wine.  When broth has cooked down, add remaining cup.  Entire process should take 15 to 20 minutes.

(8) When rice is tender, add peas (and more liquid if necessary).  Cook for 2 minutes.

(9) Return sausage to pot.  Add parmesan, salt, and pepper to taste.

Kid Participation: None.

Parmesan Potato Balls

Original recipe cut from a magazine years ago.  Taste of Home, maybe?

I thought my kids would like these because of the novelty involved.  It's something they're actually supposed to eat with their hands, the taste and texture aren't offensive in any way, and they can dip them if desired.  Both gobbled them up and kept asking for more - so much so, that I was worried the entire pan would disappear and had to cut them off lest Husband have no dinner waiting for him.

Ingredients

3 large potatoes

2 ounces cream cheese, softened [I used low fat]

2 Tablespoons milk [I used 2%]

1 Tablespoon butter, softened

1/4 cup grated Parmesan cheese

1 Tablespoon finely chopped green onion [I used 2 onions]

2 1/2 teaspoons onion soup mix

1/2 teaspoon salt

1/4 teaspoon garlic powder [optional]

1/8 teaspoon hot pepper sauce [I used several dashes of Tobasco]

dash of pepper

1 egg, beaten

1 1/2 cups crushed cornflakes *OR* panko [I needed more]

Directions

(1)  Peel and cube potatoes.  Place in large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook 15-20 minutes or until tender.  Drain.

(2) Preheat oven to 400 degrees.

(3) In large mixing bowl, mash potatoes until no lumps appear.  Beat in cream cheese, milk, and butter until smooth.

(4) Stir in Parmesan cheese, soup mix, salt, garlic powder, hot pepper sauce, and pepper.

(5) Place egg and cornflakes (or panko) in separate bowls.

(6) Shape potato mixture into 1 1/2" balls.  Dip each ball into egg, then roll in crumbs.  Place on ungreased baking sheets.

(7) Bake 15-18 minutes or until crisp and golden brown.  Yield: approximately 36.

Notes: These took longer to make than I expected, so next time I can make the entire potato mixture ahead of time.  Also, I can experiment with making smaller balls...if able to be kept warm, they could be a good party food and/or appetizer.

Kid Participation:
* Using the electric mixer to combine all ingredients
* Shaping a few of the potato balls (because Mama works much more efficiently)
* Dipping the balls in eggs and cornflakes / panko (if you don't care about uniformity and coverage)

Potato Salad with Montreal Steak Seasoning

Original Recipe HERE

My mom's recipe is still my all-time favorite potato salad.  However, hers requires Miracle Whip, which I never use except to make that one recipe.  I don't like buying the jar just to use one third of it before it goes bad, nor have I been motivated enough to look for what I'm sure are thousands of other recipes I could use the rest for.  So I rarely make it and have tried a myriad of other potato salad recipes instead.  I've learned I don't like the hot (German?) styles, nor the vinegar-based.  I guess in my head, potato salad must have mayonnaise (or a close equivalent) to be authentic.

So I was excited to try this recipe, and it didn't disappoint.  I had all the ingredients already, so it was easy to throw together.  Everyone in my family happily ate it (although the kids dipped their potato pieces in ketchup, but that was expected...they dip grapes in it, as well, and swirl it into their yogurt...gag).  I had leftovers the next day and realized it tastes even better the next day - I guess so the seasoning has had time to really incorporate (if that's the word) into the mayonnaise.

Ingredients

2 to 3 pounds Yukon Gold potatoes

3 to 4 eggs

3 stalks green onions

1 to 2 stalks celery [optional]

1/2 to 3/4 cup mayonnaise

1/2 Tablespoon Montreal Steak Seasoning [or to taste]

Directions

(1) Peel and halve potatoes.  Place in cold, salted water with eggs.

(2) Bring to a boil and cook for 12 minutes.

(3) Remove eggs and add to ice bath. Boil potatoes a few minutes more or until a knife can be inserted into the potato without resistance. [I found they didn't need any further cooking than the 12 minutes]

(4) Remove potatoes from heat. Drain and chill.

(5) When cooled, slice potatoes and eggs into bite-sized pieces [I only used half the yolks].

(6) Slice green onions and celery.  Add to potatoes and eggs.

(7) Thoroughly combine mayonnaise and steak seasoning.  Pour over potato mixture.  Gently stir together all ingredients and refrigerate until use.

Notes: My eggs turned out perfectly cooked, though two had some splits in the shells.  I may try poking holes in the larger end next time before cooking (would this require instead adding them once the water is already boiling?).

Kid Participation: None, really.

Mango Quinoa Salad

Original Recipe HERE

Not much to say about this other than it was easy and refreshing, and it tasted even better the next day.  A good meal for a hot day, and it can be served as a side dish or as the only thing you're eating for dinner.  I didn't have the quinoa, so I used Trader Joe's Harvest Blend.  I imagine Israeli couscous would work as well.  This made enough for all of us to eat some at dinner, as well as enough leftovers for me to have a hearty lunch

Ingredients
2 cups cooked quinoa (or any similar blend), room temperature or chilled
1 14-oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, thinly sliced
3 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1-2 Tablespoons lime juice
kosher salt
freshly cracked black pepper

Directions
(1) Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, and black beans.
(2) In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. (3) Toss to combine and add salt and pepper to taste. Chill at least one hour before serving.

Notes: A greater variety of diced vegetables could be added, as could some frozen corn or maybe canned pineapple tidbits.

Kid Participation: Nothing besides mixing everything together, since that's about all you do with this recipe anyway.

Lentil Soup

Original Recipe HERE

Ingredients

1 cup dry lentils

1 cup chopped onion

2 cloves garlic, minced

1 Tablespoon olive oil

4 cups beef broth [can substitute chicken or vegetable]

15 ounce can diced tomatoes

1 Tablespoon worcestershire sauce

1/4 teaspoon dried thyme or oregano

1/4 teaspoon pepper

1/8 teaspoon cumin

1 bay leaf

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 pound fully-cooked smoked sausage links, sliced [can substitute chopped ham]

1 to 2 cups ditalini or other small pasta [optional]

Directions

(1) Rinse lentils; set aside.

(2) Add olive oil to medium pot.  Cook onion and garlic over medium heat until tender but not brown.
(3) Add lentils, broth, undrained tomatoes, worcestershire sauce, thyme/oregano, pepper, cumin, and bay leaf to pot. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

(4) Add carrot and celery. Return to boiling; reduce heat. Simmer for 15-20 mins or until lentils and veggies are tender.

(6) Prepare pasta if using.

(7) Stir meat into soup; heat through. Discard bay leaf before serving.

Notes: I didn't like the particular sausage I used and would use ham - or no meat - next time.

Kid Participation: None.

Veggie Pizza Appetizers

This is a dish for which I pulled inspiration from several sources...several years ago.  It's a "make it up as you go to suit your own taste" kind of thing.  But it's always a hit at parties because people feel good about themselves for eating something loaded with vegetables.  It justifies going back for seconds (or fifths) of the queso dip or barbecue meatballs.  Using a variety of colorful vegetables - and chopping them very small so no one veggie dominates a particular slice of the pizza - draws attention to this appetizer.

Ingredients for "Sauce"

2 tubes crescent rolls

8 oz low-fat cream cheese [or to taste]

4 oz low-fat sour cream [or to taste]

bottled ranch dressing [or powdered ranch dressing mix]

1/4 cup salsa [optional]

grated parmesan [optional]

seasonings [garlic powder, salt, pepper, chili powder, cayenne, smoked

paprika etc.]

Ingredients for Toppings

green onions

broccoli

carrots

red onion

radishes

peppers [red, green, yellow, or orange]

shredded Mexican cheese [optional]

Directions

1) Put cream cheese in mixing bowl and allow to soften slightly.

2) Unroll crescent rolls and spread onto baking sheet.  Distribute as evenly as possible and seal all seams.

3) Bake crescent rolls according to package directions.  Remove from oven and allow to cool completely or until just slightly warm.

4) Add sour cream and ranch (and optional salsa) to cream cheese in several increments.  Mix thoroughly each time until desired consistency is reached (should be spreadable but not runny). 

5) Mix in optional parmsean and seasonings.  Evenly spread cheese mixture over crescent rolls.

6) Finely chop vegetables into smaller-than-bite-size pieces.  Toss together to mix well.

7) Scatter chopped vegetables over cheese mixture.  Top with shredded cheese (optional).  Gently press toppings to ensure they stay in place.

8) Cut pizza into pieces of desired size.  Refrigerate until serving.

Notes: None.

Kid Participation:

* Seal crescent roll seams

* Mix sauce ingredients together

* Spread sauce over crescent rolls

* Add toppings to pizza