Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
Shakshuka
June 19, 2017
Served by Cam at Easter 2017. Poached eggs. Use large cooking pot/dutch oven – works better than frying pan – deeper. Serves 4
INGREDIENTS
- ¼ C olive oil
- 3 jalapeño peppers (stemmed , seeded, finely chopped)
- 1 small onion chopped
- 5 cloves garlic
- 1 tsp cumin
- 1 TB paprika
- 1 28oz can whole pulled tomatoes ( San Marzano ). Empty contents into bowl and crush with hand, add ½ C water.
- 6 eggs
- ½ C feta (sheep milk)
- 1 TB chopped parsley
- Toasted whole wheat country bread or pitas.
DIRECTIONS
- Heat oil in pan over med-hi heat. Cook chilis & onions until soft & golden brown ~ 6 min. Add garlic & spices, stir 2 min.
- Add crushed tomatoes & water. Simmer until thickened about 15 min.
- Poach eggs: add eggs over sauce. Cover and cook until yolks set ~ 5min. Use large spoon to baste egg whites with tomato mixture. Gently serve into bowls/plates, top with feta & parsley.
Olsson Recipes 