{Lunch/Dinner; Quinoa Salad with Herbs and Feta}

I am one of those brown bag lunch people!  I carefully plan and pack (ok, not always) my lunch the night before, so I can easily grab my lunch and go as I dash out the door for work!  My team at work can 9 times out of 10 count on me bringing a big salad with all the fixings for lunch.  I am talking avocado, almonds, loads of veggies, grains, you name it and its probably on my salad.  

However, lately I have been steering clear of big leafy green salads and turning more towards a grain based salad!  I love tossing whatever veggies I have on hand with a big scoop of grains and calling it, "lunch."  Toss the grains with a light vinaigrette, lemon juice and herbs and you have a delicious, flavorful salad!  This quinoa salad with herbs and feta is my take on a traditional tabouli, and makes an excellent meal!  Make a batch Sunday night and you have lunch for the entire week!  Bulgar is replaced with quinoa, and the salad gets a delicious flavor punch from the fresh herbs and thick chunks of feta cheese.  This salad truly is delicious and makes a great light lunch or dinner!  Serve with grilled chicken, shrimp or pan fried tofu for more substance! 

 Quinoa Salad with Herbs and Feta 

Brunch N'Cupcakes 

Serves 4 

Ingredients:

1 Cup Dry Quinoa, cooked according to package directions 

1 Cup Halved Cherry Tomatoes 

1 Cup Chopped Red Pepper 

1 Cup Broccoli Florets (finely chopped) 

1/4 Cup Chopped Onion 

1 Tablespoon Balsamic Capers 

1/4 Cup Reduced Fat Feta Cheese 

1 Large Handful Fresh Parsley Chopped 

1 Large Handful Fresh Cilantro Chopped 

2 Tablespoons Fresh Mint Chopped 

Juice from one Lemon 

1/2 Tablespoon Balsamic Vinegar 

Salt and Pepper to taste

Directions:

1- Combine cherry tomatoes, red pepper, broccoli and chopped onion in a large bowl.  Toss to combine.  Add in cooked quinoa and toss once again. 

2- Add chopped herbs, capers and feta, toss and set aside. 

3- In a small bowl combine balsamic vinegar and lemon juice.  Whisk together until combined. 

4- Pour lemon mixture of quinoa and veggies, toss salad to evenly distribute lemon juice.  Salt and pepper salad to taste. 

Enjoy! 

{Honey Roasted Almond Butter}

I am addicted to almond butter, I bet I probably go through at least a jar of almond butter a week!  And I am being completely serious!  I eat almond butter with apples, on warm thick slices of banana bread, and even straight out of the jar with a spoon.  Yes, I am obsessed!  

Trader Joe's makes the best raw almond butter, which is by far my favorite.  However I sometimes have the hardest time finding it!  That is why I decided to take matters into my own hand, and make my own delicious almond butter!  It is ridiculously easy to make your own almond butter, or any nut butter for that matter at home.   You just need a few key ingredients, a good quality blender or food processor and a little bit of time!  I used delicious honey roasted almonds to give a subtle sweetness to my almond butter, and it is delicious!  Serve it on toast for breakfast or use on sliced apples for a complete snack! 

Honey Roasted Almond Butter

Brunch N'Cupcakes 

Ingredients

8 oz. honey roasted silvered almonds (Trader Joe's) 

1/2 Tablespoon Honey 

1/4 Cup + 2 Tablespoons Water 

1 Teaspoon Coconut Oil 

Directions

1- Place almonds in a food processor and pulse until well ground. 

2- Add in honey, coconut oil and one tablespoon of water.  Pulse again.  Continue adding water 1 tablespoon at a time and pulsing with food processor until almond butter reaches your desired consistency.  I used about a 1/4 cup  + 1 Tablespoon water.  My almond butter turned out a little thicker then store bought, add more water if you want a thinner consistency!

Enjoy! 

{Homemade Chicken Noodle Soup}

 Blustery days filled with twirling snow calls for soup, and not just any soup… my favorite soup!   For as long as I can remember Chicken noodle soup has been my absolute favorite. 

Simple yes, but a warm bowl of homemade chicken noodle soup is anything but boring.  Chicken noodle soup is one of those classic soups that I never get sick of, and is one of those foods that is comforting to me, brings back memories of my childhood.  I remember growing up I had (probably still have) a white bowl that had tiny yellow ducks painted on the rim, it was the bowl I always had to use when eating chicken noodle soup.   I thought of this bowl last night as I sat enjoying my homemade chicken noodle soup out of what I call my grown up duck bowl (the one in the picture).   Like I said, chicken noodle soup just reminds me of being a kid, and is still to this day one of my favorites!  

 Homemade Chicken Noodle Soup 

Brunch N' Cupcakes 

Serves 6 

Ingredients: 

4 1/2 Cups Chicken Stock (I used Organic 360, great flavor) 

2 Cooked Chicken Breast cut into Chunks 

1 Small Onion 

6 Carrots Peeled and Chopped 

2 Cups Egg Noodles 

1 Teaspoon Olive Oil 

1 Big Handful Fresh Parsley Chopped 

2 Teaspoon Fresh Mint Chopped 

2-3 Teaspoons Fresh Lemon  Thyme Chopped (leaves) 

1/2 Teaspoon Ground Ginger 

Salt and Pepper to Taste 

Directions:

1- In a large stock pot heat one teaspoon olive oil.  Saute onions until tender.  Add carrots into stock pot and cook until carrots are tender (8-10 min) 

2- Stir in spices (ginger, salt and pepper) add stock and bring to boil. 

3- Once boiling add egg noodles, reduce to a simmer and cook 10-12 minutes or until noodles are tender. 

4- Stir in cubed chicken and fresh herbs, and serve. 

Enjoy! 

{Dinner: Tangy Turkey Meatballs}

There is one birthday gift that I will treasure for as long as I live.  The gift... a hand written cookbook from my grandmother containing some of our most cherished family recipes!  

The recipes in my cookbook have been passed down from generation to generation, and have withstood the test of time.  Just reading the recipes written in my grandmothers handwriting bring back memories from my childhood.  

 These delicious tangy meatballs are just one of the delicious recipes featured in my grandmothers cookbook!  I subbed in turkey for the ground beef to lighten these meatballs up!   Serve these meatballs with simple steamed veggies and rolls, atop brown rice, or if your a meat and potatoes type person whip up some garlicky red skin mashed potatoes.  Just make sure you have something to sop up the tangy BBQ sauce.  

Tangy BBQ Turkey Meatballs
Recipe my Grandmother
Makes about 24 meatballs

Ingredients: 
1 Lb Ground Turkey (you can use ground beef if you prefer)
1 Cup Bread Crumbs
1/2 Cup Milk
1 Teaspoon Salt
1/2 Cup Onion Chopped
1/2 Cup Red pepper
1/2 Cup Ketchup
1/2 Cup Vinegar
1/4 Cup Water
3 Tablespoons Sugar
1 1/2 Teaspoon Worcestershire Sauce
For Serving - Steamed Veggies (Cauliflower or Broccoli) or Mashed Potatoes, Brown Rice and Rolls

Directions: 

1- Combined ground turkey, bread crumbs, salt and milk in a large bowl.  Mix until ingredients are well incorporated.  Shape into 1 inch meatballs and place in a glass baking dish (9x13)
2- In a smaller bowl combine onion, red pepper, ketchup, vinegar, water, sugar and Worcestershire sauce.  Whisk together until combined, and pour over meatballs.
3- Bake meatballs in a 350 degree oven for 1 hour.

Serve with steamed veggies, or mashed potatoes, brown rice, and rolls!

Enjoy! 

{Snack Attack; Black Bean Hummus With Cilantro & Garlic}

When I first heard of hummus,  I thought the entire concept of eating mashed beans/legumes was a little odd.  The texture seemed weird, the color just looked unappealing and I figured there was no way I could or would ever like hummus! 

Boy, was I ever wrong!  I tried hummus and I absolutely fell in love with the stuff.  I now enjoy hummus all the time!  I enjoy hummus as a sandwich base, dip for veggies, topping for salads... I am sure I could list off a million other things but I will stop there!  I got the inspiration for this delicious black bean cilantro/garlic hummus from Trader Joe's.  Trader Joe's has a jalapeno cilantro hummus, and it is delicious.  But when I found myself with supplies to make my favorite hummus at home, I quickly turned to a lonely can of black beans and got creative.  The end result,  this delicious flavor packed black bean hummus!  

  Hummus not your thing?  Try it... you might just like it! 

Black Bean Hummus with Cilantro & Garlic

Brunch N'Cupcakes 

Ingredients:

1 Can Low Sodium Black Beans Drained 

2-3 Cloves Garlic (Depending on how garlicky you want it)

1/4 Cup Fresh Cilantro Leaves 

1 Teaspoon Cumin 

1/4 Teaspoon Salt 

2-3 Tablespoons Water 

Directions

1- In a food processor pulse garlic until chopped, add in cilantro and pulse/blend till finely chopped. 

2- Add black beans and 1 tablespoon water.  Pulse/blend until beans are mashed.  Check consistency and another tablespoon water, cumin and salt.  Pulse/blend until combined.  

3- Check consistency again, add  3rd tablespoon of water if you would prefer a thinner consistency.  

Enjoy! 

{White Bean Burschetta on Grilled Ciabatta Bread}

** I am sure you have all noticed the new look of the blog, and I want to talk about it a little bit before jumping into this delicious recipe!  I want to thank Lauren, of Teach Pray Love Design for my custom blog template!  She did a great job turning my blog vision into a beautiful reality!  Check out her Etsy shop for all your custom blog and invitation needs!  She is wonderful!  

Now, lets get to cooking! 

Warm thick cut ciabatta bread is one of my all time weakness.  Ciabatta bread is one of those perfect dunking breads,  perfect dunked in seasoned olive oil or as the base to a garlicky bruschetta, such as this one!  

The Red Wood Room (where Derek and I had our first date) one of my favorite hometown restaurants, serves the most amazing ciabatta bread.  They serve their thick crusty bread warm, along side garlic infused olive oil for dunking, and fresh Parmesan cheese to sprinkle on top!  

I could make a meal out of the bread and olive oil served at The Red Wood Room; give me a glass of wine, and some good company and I would be in heaven!  Although I might have to have some dessert too! 

But, we aren't here to discuss my love for the Red Wood Room and their fabulous bread.  No, we are here to discuss this colorful and delicious burschetta.  Tomatoes are combined with garlic, onion and white beans to form the substantial base of this burschetta.  Mint and basil give this burschetta a nice pop of flavor, and a lovely touch of green!  Balsamic capers add zing, and adds a nice touch to this full flavored burschetta.  Perfect for a party, or a simple weeknight dinner.  Pour yourself a glass of wine and enjoy! 

 White Bean Tomato Bruschetta on Grilled Ciabatta Bread

Brunch N' Cupcakes 

Serves 8-10 

Ingredients:
3 Large Tomatoes - Chopped and Seeded
1/2 Medium Onion finely Chopped
2 Garlic Cloves minced
1/2 Cup Fresh Basil Chopped
2 Teaspoons Fresh Mint Chopped
1/2 Cup Large White Beans
1-2 Teaspoons Pepper (or to taste)
1/4 Teaspoon Salt (more to taste if needed)
1 Tablespoon Balsamic Marinaded Capers
1 Loaf Ciabatta Bread, cut into 1 inch slices
1 Tablespoon Olive Oil, more for brushing on bread

Directions:

1- In a medium bowl combine olive oil, onions, garlic, tomatoes, white beans, and capers.  Toss until combined. 

2- Add your basil, mint, salt and pepper into your tomato mixture and once again toss until combined.  Set aside. 

3- Heat a grill pan on medium-low heat.  Place ciabatta bread in grill pan and cook until bread is golden and brown.  Brush toasted bread lightly with olive oil, top each slice with tomato mixture and serve! 

Enjoy!

Want more delicious burschetta recipes?  Check these ones out!
Mushroom and Parmigiana Burschetta - Cooking Light
Artichole Burschetta - For the Love of Cooking 
Honey Tomato Burschetta with Ricotta - Food and Wine 

{Happy Heart Day - Special Treat}

Happy Heart Day!  I have a special treat for you today!  A treat that is sure to show the special people in your life just how much they mean to you!

Remember today is about showing those closest to you just how much you care, and love them!   Make some of these delicious little treats to give away, and make some to enjoy yourself!  Enjoy a sweet little Valentine's Day treat from me to you!   Happy Heart Day! 

Valentine's Day White Chocolate Truffles 

Brunch N' Cupcakes Adapted From All Recipes 

Ingredients:

3 Cups White Chocolate Chips
8 oz. Brick Cream Cheese
3 Cups Powder Sugar
2 Teaspoons Vanilla
Coco Powder, Additional Powder Sugar, Melted White Chocolate and Sprinkles for Decorating

Directions:
1- With a hand mixer beat cream cheese until smooth and fluffy.
2- Slowly add powder sugar into cream cheese, 1 cup at a time.  Make sure you are mixing well after adding each cup.
3- Melt white chocolate chips in 30 second increments until melted and smooth. Add melted white chocolate and vanilla into cream cheese mixture and beat until well combined.
4- Let cream cheese mixture sit in fridge for an hour.
5- Role chilled dough into 1 inch balls, place on cookie sheet.
6- Decorate truffles with melted chocolate, role in coco powder, powdered sugar, or sprinkles!

Enjoy!