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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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6/27/2013

Quinoa and edamame salad wth sesame-ginger dressing

Here is another salad that I have made this month.  I did double the recipe.  The original pin just went to a magazine, but the recipe was listed in the pin.

2 cups cooked quinoa
1 1/3 cup shelled cooked Edamame
1/2 cup shredded carrots
1/2 cup chopped cucumber

Dressing
1 1/2 tbs toasted Sesame Oil
2 tsp rice wine vinegar
2 tsp soy sauce
1 tsp fresh grated ginger
1/2 tsp garlic powder

In a small bowl make the dressing then toss with the other ingredients.  Refrigerate for a couple hours to allow flavors to develop.

This came out ok, but I think I would make a little more dressing.  The quinoa really absorbed the dressing so quickly that some of the grain was kind of dry.


Lemon Orzo with Mint and Feta

Yep another Pinterest recipe.  I have been on a kick of making different kinds of salads that keep well in the fridge.  You can find the original recipe on Fork, Knife, Swoon.

1 1/2 cups dry orzo pasta
2 tbsp olive oil
1 lemon, zested and juiced
1 large English cucumber, seeded and chopped
1 tbsp fresh mint, finely chopped (Miss V did this for me with scissors)
1 tbsp fresh parsley, finely chopped (Miss V did this for me with scissors)
1 cup crumbled feta cheese
kosher salt and freshly-ground black pepper, to taste
 
Cook the Orzo according to package directions.  Drain and place into a medium bowl and coat with the olive oil.  Allow to cool.
 
In another bowl combine the lemon juice, zest, cucumber, mint, parsley.  Stir in the cooled orzo and feta cheese.
 
Season with salt and pepper.
 
Chill in the fridge for a few hours to allow the flavors to develop.
 

 
This came out pretty good.  I think next time I would like a little more lemon zest.  We had this with grilled chicken and I had some more of my Roasted Edamame Salad.

Chicken Caesar Lasagna Rolls

I have neglected my blog again and I am sorry about that.  I have made a few new things in June, but just haven't made myself sit and blog about them.  I am going to catch up today.  For the most part I have been making lots of old stand by recipes.

I found this idea on Pinterest months ago and well it just looked really interesting and I decided to make it this week.  You can find the original recipe at Mother Thyme.

First thing you want to do is make the sauce

3 tbs unsalted butter
2 tbs flour
1 1/2 cups milk
1/2 cup Caesar Dressing
Salt and pepper to taste

Melt butter in a large saucepan over medium heat. Whisk in flour until blended. Gradually whisk in milk and Caesar dressing whisking constantly until the sauce is thick. Remove from the heat and season with salt and pepper to taste and set aside.

Next cook the lasagna noodles.  I ended up using 4 whole wheat noodles and 6 white noodles.  Drain and rinse under cool water.

Preheat oven to 350 degrees.

Make the filling

1 pound shredded chicken.  I like to roast mine in the oven with salt and pepper.  Let cool then the shred them.
1/2 cup Caesar Dressing
1 egg
15 oz ricotta cheese
1 cup shredded mozzarella, divided
1/4 cup grated parmesan cheese
1 tsp dried parsley flakes
1 tsp garlic powder
Salt & pepper

In a large bowl, stir together the ricotta, egg, 1/2 cup mozzarella, parmesan, parsley, garlic powder, Caesar Dressing, salt and pepper.

 Place 1/3 cup Caesar Sauce in the bottom of a 13x9 glass baking dish.

Dry the noodles and lay them on a clean surface.  Divide and spread the filling on the noodles and carefully roll the noodles.  Place them seam side down in the baking dish.

Pour the remaining sauce over the noodles and sprinkle the rest of the mozzarella cheese over the top of the noodles.

Bake for 30 minutes until hot and bubbly. 

Serve with a large green tossed salad.


I totally forgot to take the after pictures.  We have been having some really wicked storms at dinner time.  Anyway these were really good.

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