Middle Eastern Quinoa Salad aka Fattoush

It seems my blogging trend continues.  Post every day for a week or so then take a hiatus for a couple months.  Oh, well whatever works right.

The summer here in Nova Scotia has been a hot and muggy one. You  know the kind of heat where you get out of  the shower and by the time you have your hair dried you need another shower. I love summer don't get me wrong but fall is my favorite time of year so I'll be happy to see it make an appearance very soon.  With it being so hot there hasn't been a whole lot of cooking going on around here but I've tried a few new things.  Some good some not so great.  You can't win them all right??  Of course you'll only be seeing the good... well what I consider good that is.

I'm sure by now you're all familiar with Quinoa (pronounced keen-wah).  There was a time not too long ago that I really disliked quinoa, I think I did a post on it actually.  Let me just say my opinion has changed.  I can't get enough of it.  Kind of like Frank's hot sauce.... I put that sh*t in everything.  I put it in salads, top it with chili, add it to soups for some added protein.  It's so versatile and is packed full of nutrition.  It is a complete protein and high in fiber.  Not only that it contains a number of vitamins and minerals.  Some of which are, Riboflavin, Folic Acid, Iron and Vitamin E.

Fattoush Salad

A Middle Eastern salad that is usually served with crispy baked (or deep fried) pita bread.

Serves 6 - 8

3/4 cup red quinoa, rinsed and drained

1 1/2 cups water

2 English cucumbers, chopped

8 oz cherry tomatoes, halved

1 red onion, finely chopped

4 shallots or green onions, sliced

1/2 large red pepper, diced

4 radishes, thinly sliced

1/2 cup roughly chopped mint (I use less mint maybe 1/4 cup)

1/2 cup roughly chopped flat leaf parsley

1/2 cup roughly chopped cilantro

3 Tbsp fresh lemon juice

4 Tbsp EVOO

3 tsp sumac * (no not the poisonous kind)

1 tsp zatar *

1 - 2 cloves garlic minced 

s & p 

Bring quinoa and water to a boil in a saucepan.  Reduce heat, cover and simmer for 10 mins.  Remove from heat and let cool completely.

Mix lemon juice, EVOO, garlic, sumac, zatar, salt and pepper together.  Let sit while quinoa is cooking and cooling.

Toss veggies in a bowl, add quinoa when completely cool and top with dressing.  Chill and enjoy

**You will most likely find Zatar and Sumac at a Middle Eastern grocery store, but check the ethnic food section of your local grocery store**

We also had a milestone birthday of sorts this month.  Our canine fur babies turned 16, so they got a treat from the Three Dog Bakery

                                                They loved them...  two paws up!!

That's all I have for you tonight.

~~ Jackie 

Anatomy and Chicken On The Barbie

Did I get your attention??

The Canada Day long weekend is quickly coming to a close, back to work tomorrow..booooo.  I still don't understand how the weekends (long or not) well, pretty much anytime away from work just zooms by yet the work days just drag on painfully.  I don't get it.  While I'm on the topic who's idea was it to create a 5 day work week and 2 day weekend. WHAT WERE THEY THINKING!!!

I was on a roll blogging a little while ago, but I slacked off again.  Posting every day just doesn't seem to be practical.  I was having issues with my camera and laptop and life just gets in the way sometimes.  

Besides struggling with my laptop and camera , I've been struggling with my RHN (Registered Holistic Nutritionist) course.  Not struggling in the sense that I can't do it, but just trying to find the time and organize myself so I can put the necessary time in.  I still work full time, there are still 765 loads of laundry to do, dishes, cooking, groceries etc. etc. I have a million things I want and need to do but I get so overwhelmed I end up going in circles and getting nothing accomplished.   I wish someone could teach me how to prioritize and clean the clutter out so I can focus on what needs to get done.  The funny thing is I can do it at work I just can't carry that over into my personal life.  

Some, well actually I think most people think the RHN course is, all about cauliflower and broccoli and lacks substance.  Well I'm here to tell you that's not the case.  Right now I'm working on Anatomy and Physiology, it's a little challenging to say the least.  Interesting but challenging.  I'm told this is the section where they lose a lot of students. I can see why. Erythrocytes, leukocytes, the bony labyrinth, olfactory receptors, parasympathetic nervous system.  You get the idea. Learning how to spell everything should be a course in itself.

I can't wait to get through this section and move on to Symptomatology II, so I can start working on case studies. I have to do 12 in total with 2 follow ups later.  I've recruited some people to participate (friend, family, co-workers) but I'm still looking for some more so if anyone is interested let me know.  I send out the paperwork for you to complete (questionnaire(s) about your health) and then use that to formulate my recommendations that would help you reach your goals just as I will for clients when I complete the course. This is for school so I would be using them as I continue through my studies.  If you wish to know my recommendations I can tell you, if not the information is just used for the course.  Oh, and names are not submitted on the case studies so everyone's information is confidential.

Moving on.

I tried a new recipe last night for supper.  I was a teeny bit skeptical about one of the ingredients but it turned out pretty good.  I'm still undecided about the results but hubby seemed to like it so that's a good thing.

On the Menu

Smoky and Sweet Grilled Chicken, roasted lemon, garlic rosemary potatoes and grilled asparagus. Grilled asparagus is the best, and to think I hated asparagus growing up.  That would be because mom served asparagus from a can, yup that's right in a can...blech!! Mushy tasteless asparagus.

A couple squeezes of fresh lemon juice, grated garlic, olive oil, chopped fresh rosemary, S & P  

Top with some rosemary sprigs and some sliced garlic. Roast at 400 till golden brown.

Smoky & Sweet Grilled Chicken

1 1/2 tbsp pure maple syrup

1 1/4 tsp ancho chile powder (I just used regular chili  powder)

1 tsp smoked paprika

3/4 tsp ground coffee (this was the odd ingredient)

1/2 tsp sea salt

1/2 tsp cumin

1/4 tsp black pepper

1/4 tsp allspice

1/4 tsp dried thyme

4 bone in skin on chicken breasts (3lbs) (I used chicken thighs)

Combine all ingredients in a small bowl.  It will make a thick paste.  Lift the skin of the chicken and rub some of the paste over the meat. Place any remaining marinade in a ziplock bag and refrigerate at least 4 hrs up to 24hrs.

Remove chicken from fridge 15 minutes before cooking and let it come to room temperature.  Place on BBQ and cook till juices run clear.

Time to hit the books.  

Have a great day everyone!!

~ Jackie

Photo Post - Random Pics

Cauliflower Pizza

Morning all! Hope your having a weekend filled with fun and sun.  


We've been having another gorgeous  weekend here.  Here's hoping this is what the weather will be like all summer.  It feels like the last couple of years the weather has been great through the week and then we get rain on the weekends so this trend of hot sunny weekends has been great.


Some of you may have heard of this little website called Pinterest... Now, when I first heard about it last year I thought what a waste of time, why would I want to have picture boards of things, what purpose would that serve.  Well, one day I ventured in and well lets just say I was hooked.  I don't venture in as often as I used to simply for the fact once you're there you can't get out (at least for me anyway), then before you know HOURS have gone by and the dished haven't gotten done, the laundry's still piled up and studying what's that.


One thing I kept seeing on there was this Cauliflower Pizza crust.  My first thought was Ewwww.. that would be gross. Everyone was pinning it so of course I followed suite and put it on one of my boards, and there is sat. I'd look at it every now and then but still kinda thought, there is no way that's 1. going to be a crust and 2. it's certainly not going to taste good.


Then the day came, I broke down and gave it a try.  I was pleasantly surprised and shocked.  The taste was really good. The texture well, a little disappointing. I'm a thin crunchy crust kinda girl and did have some hope since this is definitely a thin crust, but crunchy it's not (at least for me it wasn't). 

Cauliflower Pizza - from Damy Health


I followed the recipe with one exception.  I added my own fresh herbs to the mix, oregano and thyme instead of dried so I increased the amounts.


Ingredients:

• 2 Cups Grated Cauliflower 
• 1/4 Cup Egg Whites
• 1 Cup Cheese (Mozza, Feta or for a low-fat/higher protein pizza use 1% Cottage Cheese – drain your cottage cheese of any extra water first) ** I used Feta**
• 1- 2 Tbsp Chopped fresh Oregano
• 1 Tbsp Thyme (or Parsley)

Directions

- Preheat oven to 450

- Put your cauliflower in the food processor and pulse till it reaches the consistency of rice.  You can also grate it with a grater.

- Place the cauliflower "rice" in a frying pan over medium heat and cook till translucent. This took about 12 mins for me.

- Place other ingredients in food processor and process till smooth.

- Combine with cauliflower in a bowl and mix well.

- Spread the dough on a parchment covered pizza pan/cookie sheet till it is fairly thin.

- Bake 25-35 mins, or until golden brown all over.

 Before going into the oven for the first time

All browned up

*The other pizza crusts were for hubby.  I knew there was no way I would ever get him to try it*

My Toppings

 - Sliced black olives

 - Roasted chicken

 - Feta 

 - Fresh grated Parm

 - Onion

 - Marina 

 - and a sprinkle of bacon (cause everything is better with bacon)

Bake till the cheese is melty and enjoy.

This is a knife and fork pizza, and I will be making it again.  I'm going to try to come up with something to make the crust a little crunchier.  I was thinking changing up some of the feta to mozza or fresh grated parm.  Something that wouldn't have as much liquid in it...We'll see.

This is the Marina I've been using White Linen by Victoria, you can find it a Costco.  The ingredient list is short with mostly real ingredients.I don't have a bottle to look at but I believe the last item on the list is "spices" which can be a way of hiding MSG in food. Regardless, it tastes good and if you don't have time to make you're own it's a good option

Not sure what's on the agenda today, studying and hopefully getting the rest of my veggies planted ...oh and exercise can't forget that.

Have a good one!

~~Jackie