Black Quinoa Salad with Mandarine, Kale, Radicchio and Anchovy Vinaigrette


| © 2014 |

| © 2014 |

Sweet, juicy mandarin oranges, slightly bitter crisp radicchio, deep earthy kale, and crunchy nutty quinoa tossed with a balsamic anchovy vinaigrette– this beautiful vibrant salad is bursting with flavours and naturally gluten free. I used black quinoa here, but you can use whatever kind you like.

Salad Anchovy Vinaigrette
  • 120 g Black quinoa, well rinsed
  • 240 ml Vegetable broth
  • 2 Mandarin oranges
  • 100 g Kale, trimmed and thinly sliced
  • 80 g Radicchio, thinly sliced
  • 4 Anchovy fillets
  • 1 Garlic clove
  • 1 Small shallot, chopped
  • 2 tbsp White balsamic vinegar
  • 1/2 tsp Sea salt
  • 1/4 tsp Freshly ground black pepper
  1. Place all the dressing ingredients in a food processor on medium speed until combined.
  2. In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Add the quinoa, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Let cool to room temperature, about 30 minutes.
  3. Toss the black quinoa, mandarin oranges, kale, and radicchio together. Add some of the vinaigrette, toss, and serve.

| © 2014 |

| © 2014 |

Eat,Drink And Be Merry!

Yippee Skippy Fluffernutter Oreo Bars

I am fortunate because every so often I get the opportunity to partner up and work with Skippy. I know when we all hear SKIPPY, we can’t help but yell YIPPPEEEE!!!! Not only did I create a fabulous recipe below for you that uses Skippy Peanut Butter…..BUT, you have a chance to enter Skippy’s holiday Pinterest contest! You’ll have the chance to win a lifetime supply of SKIPPY peanut butter (one lucky winner) or a holiday baking kit OR a thousand dollars (3 lucky winners). You can enter the contest on Skippy’s Pinterest page here: http://skip.pe/HolidaySweeps Here is how you can enter:

Enter for your chance to win one of four prizes:
1. Follow the SKIPPY brand on Pinterest
2. Create a new board called #SkippyYIPPEECookies Sweepstakes
3. Pin three (3) SKIPPY cookie pins from this board to your #SkippyYIPPEECookies Sweepstakes board
4. Pin at least three (3) other holiday pins (ingredients, holiday themed décor) to your #SkippyYIPPEECookies Sweepstakes board for a total of six (6) pins to complete your perfect YIPPEE holiday. Official rules: http://skip.pe/PinSweeps

Prizes:
Week 1: Ultimate kitchen baking kit (including a year supply of SKIPPY peanut butter, a kitchen utensil set, a set of mixing bowls, and a hand blender)
Week 2: $1,000
Week 3: $1,000
Week 4: Lifetime supply of SKIPPY peanut butter

Now, how about that recipe?  Love fluffernutter sandwiches? You know-peanut butter and marshmallow fluff? Then, this cookie bar is for you. And, it’s no-bake. Perfect for the holiday season when your busy oven is pumpkin out dozens of sugar cookies.  You can be making this on the stove at the same time!

Yippee Skippy Fluffernutter Oreo Bars

Ingredients

  • 12 Oreos, broken into quarters. (I used chocolate peanut butter Oreos)
  • 2½ cups mini marshmallows
  • 1 Tablespoon butter
  • 1 cup peanut butter chips
  • Drizzle:
  • ¼ cup peanut butter chips
  • ¼ cup milk chocolate chips

Instructions

  1. In a saucepean, combine marshmallows, butter and chips.
  2. Stir over LOW until smooth and melted.
  3. Remove from heat and stir in cookies.
  4. Spread into 8×8 pan lined with nonstick foil.
  5. Pop into the freezer for 30 mins.
  6. Remove, let sit a few minutes and cut into squares.
  7. Melt peanut butter chips and chocolate chips and drizzle on tops.

3.2.2807

Peanut Butter was provided by Skippy and opinions are all my own.

You May Love These, Too! XOXO

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Cracker Pie


If you’re on Pinterest or Facebook and could use one of those buttons above I’d greatly appreciate it!

This is a simple pie with simple ingredients and it’s easily altered to suit whatever you have on hand. I like to use a can of drained fruit cocktail but it would also be good with a can of drained pineapple. I use saltine crackers but I’ve heard of other folks using Ritz type crackers. Mama always adds a little coconut to hers and you could also add dried fruit instead of canned, without having to alter the recipe. When I got ready to make this today, I found I had everything I needed on hand, which is why old fashioned pies like this have been favorites of home cooks for as long as stoves have been in kitchens.

I’m getting ready for the folks from Taste of the South Magazine to come spend the day with me tomorrow. We have a full day of photo shoots for my column that is in each issue of the magazine and it’s always a joy to get to spend time with anyone from Hoffman Media because they’re all just as good as gold.

I do need to get some dishes washed and floors mopped, though, so lets just dive right in!

You’ll need: A deep dish pie crust, sugar, eggs, vanilla,  fruit cocktail, chopped pecans (optional), saltine crackers, and a little bit of baking powder.

Prick your crust a few times with a fork and bake it in a 325 degree oven for ten minutes, or until very lightly browned.

Crush your crackers.

I’m crushing them for their own good

Place egg whites in a mixing bowl.

Beat this with an electric mixer until stiff peaks form. You’ll know this has happened when you pull your beater up out of it and a peak of beaten egg white still sticks striaght up where your beater was.

These are my stiff egg whites, with my sugar and baking powder dumped on top of them.

Mix this again with an electric mixer until the sugar is well incorporated, about one minute.

Now dump your vanilla, pecans, and cracker crumbs on top… 

Then dump your well drained fruit cocktail.

Using a spatula or big spoon or whatever you grab out of the draw first, stir all of that together really well by hand.

Pour into your baked pie crust.

Bake this at 325 for 20-25 minutes, or until lightly browned on top.

 Why did I not take a photo of that? I have no idea. I’m just glad my head is screwed on or I’d surely leave home without it most days.

Like this.

Allow pie to cool completely before serving. This is wonderful as is or topped with whipped cream and a few chopped pecans.

Have a wonderful day and don’t forget to savor every moment of your life, just as you savor every bit of a piece of pie. That’s what it’s here for.

Ingredients

  • 1 deep dish pie shell
  • 16 saltine crackers, crushed
  • 15 ounce can fruit cocktail of your choice, well drained
  • 3 egg whites
  • 1 cup sugar
  • 1/2 cup chopped pecans or walnuts, optional
  • 1 tsp vanilla
  • 1/2 teaspoon baking powder

Instructions

  1. Prick bottom of pie crust several times with a fork. Bake for 10 minutes in a 325 degree oven.
  2. While crust is baking, place egg whites in mixing bowl and beat until still peaks form. Add sugar and baking powder and beat again until sugar is well incorporated, about one minute more.
  3. Using a large spoon, gently fold in nuts, drained fruit, cracker crumbs, and vanilla until it is all well combined.
  4. Pour into baked pie crust. Bake at 325 for 20-25 minutes, or until lightly browned on top. Allow to cool completely before serving.

2.2

http://www.southernplate.com/2013/04/cracker-pie.html

 Print This Recipe

“I resolve to speak ill of no man whatever, not even in a matter of truth. But rather, by some means, excuse the fault I hear charged upon others, and upon proper occasions speak all the good I know of everybody.”

~Benjamin Franklin

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