Still on a salad or veggie kick

I love this time of the year. The weather is perfect for outdoor activities, not too hot. It makes a person want to be outside, not inside cooking. These recipes, when prepared and lounging in the fridge, allow you more time to spend outdoors. I love that! They are very handy to have around and if you can talk your mate into grilling, you've got it made in the shade!

Tomato and Cucumber Salad


Combine and place in a bowl, mason jar, or zip-lock baggie:

4 medium tomatoes, sliced
2 medium cucumbers, peeled and sliced thin
2 medium yellow onions, peeled and sliced thin and separated into rings

In a small bowl, whisk the following:

2 Tablespoons apple cider vinegar
1/4 Cup Olive Oil
2 Tablespoons Sugar
1 Teaspoon salt
1/2 Teaspoon black pepper
2 Teaspoons minced fresh Parsley

Pour the dressing over the veggies. Store in fridge. and allow flavors to develop. May be served cold or at room temperature.


RED QUINOA SALAD adapted from Tea and Cookies

Serves two

1 cup organic red quinoa
2 cups water
1 1/2 cup daikon radish in medium dice, or 6 radishes chopped in a medium dice
Half a small red onion, cut into a small dice
1 large tomato, or equal amount of cherry tomatoes (1 cup) chopped
3/4 cup crumbled goat cheese
2 tbs. capers, chopped coarsely
2 tsp chopped fresh oregano (could use fresh parsley, or skip entirely)
1 tbs Dijon mustard
4 tbs red wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Bring the water to a boil and pour the dry quinoa in, cook for until all the water has absorbed and the quinoa is done—about 15-20 minutes (you can also cook quinoa in a rice cooker). Let the quinoa cool and then toss with all the salad ingredients except the cheese. Whisk the mustard and vinegar together until smooth, begin to drizzle olive oil in, whisking constantly, until the mixture begins to emulsify. Add salt and pepper to taste. Pour dressing over salad, toss to mix, adjust seasonings. Fold cheese in carefully


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Can You Say Cruciferous?

We all know the health benefits of certain vegetables. Broccoli and cauliflower are loaded with vitamins and minerals and are low in calories. Eating nature's bounty raw is a great way to obtain the vitamins and minerals that cooking diminishes. Everyone knows to eat healthy, but a lot of us don't apply our knowledge. The marinade in this recipe is popping with garlicky, dilly flavor. Tomatoes and mushrooms pretty it up and offer their health benefits as well. Leftovers are equally delicious to snack on. To Your Health: Marinated Veggies. Check out the other great ideas for speedy, healthy meals over here at Gelskitchen No Time To Cook.




Marinated Veggies

1 Cauliflower, cut into bite sized pieces
1 Bunch Broccoli, cut into bite sized pieces
1 carton Baby Bella Mushrooms, sliced
1 carton Cherry Tomatoes ( I use Roma Italian, sliced thin, about 4)

Marinade:
1 cup Cider Vinegar
1 1/2 cups Canola Oil, or EVOO
1 Tablespoon Dill Weed (dried)
1 Tablespoon Accent (optional, and I usually leave it out)
1 Tablespoon Sugar
1 teaspoon each granulated garlic powder, black pepper, and salt

Wash and prepare the veggies. Place in a large bowl. Mix the marinade ingredients together and pour over the veggies. Mix until the veggies are coated with the marinade. You may serve immediately, but flavors actually improve the next day.


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Spring Has Sprung, a picnic would be nice

The photo of the lady says it too, so it is officially here. My photo did not do justice to the display. If you look closely, she has coils of springs for hair, multi-colored coils, I might add. Her sign says Spring is in the hair. She was hilarious and she made us laugh. She was on display this week end at the Kanapaha Botanical Gardens located in Gainesville, Florida.

"Hot" Indian Coleslaw


This slaw is easy, and is full of those great Indian Spices. The spices are warmed, then the slaw is sauteed. You can adjust the "heat" of the dish by upping the ante on the Jalapeno, if you are looking for a firey dish. This one can be served hot, at room temperature or cold. By the way, Gelskitchen is showcasing quickly prepared recipes this month, appropriately labled No Time To Cook. Check it out.


"Hot" Indian Coleslaw
Inspired by Fine Cooking Magazine and 4everykitchen

Prep time: 5 minutes
Cooking time: 10 minutes
Serves 4-6
Ingredients:
1½ tsp cumin seeds
2 tbsp canola oil
¾ tsp ground coriander
½ tsp curry powder
½ jalapeno pepper, finely chopped (if you like things spicy,
leave the seeds and ribs in, if not remove them before
chopping)
1 bag "coleslaw" mix (already shredded cabbage, carrots, etc)
2 tsp kosher or sea salt
1½ tsp sugar
½ cup fresh cilantro/coriander leaves, chopped
3 tbsp lime juice (1-2 limes)
Directions:
1. Toast the cumin seeds in a small dry skillet over high heat.
Shake the pan frequently. This only takes 3-5 minutes. You'll
smell the wonderful aroma. Transfer to a bowl to cool. Grind
to a fine powder. You can use a mortar & pestle, or, if you're
like me, you'll have a coffee grinder that's easy to clean.
2. Heat the oil in a large skillet over medium-high heat. Add
the spices, jalapeno and cook for about 40 seconds. Add the
coleslaw mix and toss.
3. Cook until the cabbage beegins to soften, tossing
occasionally (about 5 minutes). Add the sugar, toss, taste and
adjust the seasonings. Stir in the cilantro and lime juice and
serve.


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