Evolution of Friendship

Yesterday, my husband and I had our first BBQ in our new home with longtime friends and family.  One of my dearest friends was visiting from out-of-town, so it seemed like an ideal time to bring everyone together.  Not sure if it's my upbringing, but I've always enjoyed hosting a get together.  Even when I was in and shortly out of college and me and friends were still having keg parties, I would get enjoyment out of planning a little something more.  How can you have keg party without food? I'm sure no one even noticed the minor addition of food, but for me planning and then pulling off any type of party was right in my comfort zone.

Now, parties for me include a lot more food, more sober friends, and a time to see everyone at one time which doesn't happen often enough. My beautiful girlfriends have evolved into amazing strong women, in their careers, relationships and also motherhood.  Their personalities, which I was drawn to years ago, are truly the core of who they are.  Our paths have may have taken us in different directions but you don't lose that connection you have with someone.  I will always complain that I don't get to see my friends enough, but really I know that if I needed any one of them, they would be there in a second.  How great is that?!

Before I wrap this up, I wanted to share the recipe for one of the dishes I made for yesterday's party.  Please keep in mind, that when I put recipes up, I encourage you to play with them. I don't think I've cooked using a recipe and have not digressed.  It's important to add your personality to every meal you make. 

Quinoa, Corn and Edamame Salad
taken from Martha Rose Shulman but modified quite a bit


 Salad Ingredients:

• 1 cup cooked quinoa
• 1 small can of sweet corn
• 1 small red onion, diced
• 2 celery stalks, chopped
• 2 radishes, sliced
• 1/2 cup low-fat feta, crumbled
• 1 cup edamame, fresh or thawed frozen
• 1/2 jalepeno, minced

Dressing Ingredients:

• 1 tsp of chopped garlic
• 1/4 cup extra-virgin olive oil
• 1/2 med lime juice
• salt and pepper to taste

Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss into the salad. Serve immediately or refrigerate for several hours before hand.

Crunchy Vegetable Slaw

I wanted to share one of my favorite summer recipes. I was unable to prepare in time to take pictures, but maybe you can share yours?

Crunchy Vegetable Slaw

• 5 stalks bok choy (about 1/2 head), thinly sliced 
• 1/2 small red onion, thinly sliced 
• 1 granny smith apple, sliced  
• 1/2 cup alfalfa sprouts  

Dressing:

• 1 teaspoon ground coriander 
• 1 teaspoon dijon mustard 
• 2 tablespoons apple cider vinegar (or lemon juice) 
• 1/4 cup olive oil 
• 2 teaspoons brown rice syrup 
• salt and black pepper to taste

Directions:

1. In a bowl toss together bok choy, onion, apple and sprouts.

2. In a separate bowl mix together the dressing ingredients.

3. Pour the desired amount of dressing over the slaw mixture and serve.

Note: If not eating immediately chill the slaw for up to one hour and then add the apples just before eating.

  

Variations:

-Use cabbage instead of bok choy.

-Use carrot slices instead of onion.

-Add fresh herbs like cilantro, parsley, mint or scallions.

-Double the dressing ingredients and use on leftover grains.

Vegetarian Tacos

Since the start of Lent, I've given up meat and fish and loving all my favorite vegetarian meals and embarking on a week of vegan so will be trying out a lot of new ones. I went many years without meat all together, but have found that I work best in moderation. My body responds best when I take a break from time to time as I'm doing now  Today, I thought I'd share one of my favorite vegetarian meals that is a my husband's best: vegetarian tacos, which we had for dinner last night. It's so easy, there's no excuse not to try.

Ingredients:

• 2 cans of garbanzo beans
• Blue corn taco shells
• 2 tsp of olive oil
• 1 packet of taco seasoning
• small can of organic corn
• 2 tomatoes chopped
• 1 red or yellow pepper chopped
• 1 scallion chopped
• 1/2 cucumber chopped
• feta cheese optional
• taco sauce optional
• cilantro

Directions:

Puree beans in food processor or mash with fork.  Heat olive oil in pan and add chickpea puree with 1/2 packet of taco seasoning.  Mix well and cook for 5-8 minutes or until mixture is hot.

Add all chopped veggies to bowl and serve with tacos.  Add all your fixings and feta cheese is optional but adds nice flavor if you eat dairy.

Enjoy!