Candy Cane Dessert

Candy Cane Dessert

10-12 candy canes crushed
(about 1 cup)
1 can sweetened condensed milk
1 large cool whip
1 pkg. cream cheese
few drop red food coloring

1. Crush candy canes, set aside.
2. Beat cream cheese with an electric beater, add in sweetened condensed milk.
3. Fold in cool whip, candy canes and red food coloring.
4. Freeze in a covered container as is OR you can make a crumb crust of graham crackers or Oreo crumbs and turn this into a cheese cake in a spring form pan or 9x13"pan.

The Babes

The Babes Luncheon 2010

KEEN what? Quinoa!

Super Grain

This quinoa salad has been the meal of the summer for us.  Bonus, it is the only grain that provides a complete source of protein.  Our quest to maintain a mostly vegetarian diet means that finding protein without a face is rather a difficult challenge.  So, yeah!

It's a rather mild tasting grain with cute little tendrils that emerge after cooking. Oh, this makes a rather big serving but it tastes even better the next day.

Zest of one lime
Juice of one lime
4 tbsp olive oil
1 tbsp sugar
1 cup quinoa
1 can  black beans, drained
lots of sweet cherry or heirloom tomatoes (bite size pieces
1/2 cup cilantro, chopped
4 green onions, chopped
salt and pepper to taste

1.  Mix first for ingredients for dressing together and set aside
2. Wash quinoa in a sieve well.
3.  Boil quinoa in boiling water for 10 min
4. Drain in sieve; return sieve over more boiling water and cover with tea towel and lid; cook additional 10 min
5.  Let quinoa sit for 10 min; fluff it up.
6.  Toss with dressing; add rest of the ingredients; salt and pepper to taste.

Verdict:  holy cow!  delicious, filling, proteiny, yummers!

Salmon with Parsley Pesto

Sockeye with Parsley Pesto

My dear friend, Connie introduced me this to divine recipe - I believe Connie received this recipe from her dear friend, Hannah.  Everything Connie touches is magic. Food and the ties they reveal are magic too.

How does one make wild Pacific Sockeye even better?  Slather it in a green turf of crushed flat leaf parsley...my kind of turf and the freshest of surf.

4 ingredients and even the unrepentent landlubber eat to the gills.

1 bunch of flat leaf parsley, stems discarded and roughly chopped
1/2 head of garlic, skinned, and finely minced
1/2 cup olive oil
1 immaculately fresh sockeye fillet

1.  Mix the first three ingredients together.
2.  Spread a thin layer of olive oil in a dish and place fillet, skin side down and slosh around
3.  Smother the orange flesh with the pesto and let rest from 20 min to 4 hours in the fridge.

4.  Heat BBQ to high with lid closed.
5.  When grill is ripping hot, slide the fillet on and close the lid.
6.  Check flesh after 5-7 minutes and remove when the thickest part is still bright orange (medium rare)
7.  S and P it!

***we served ours with brown rice (with butter and soy sauce) and a garden salad.

And so it begins ...

Hi everyone - here is the official space where we can collect and share recipes!

Michelle