Checking in w/Grandma

Skype in the great outdoors works just fine.

Quinoa with Corn and Zucchini

First got this recipe from our neighbor Tanya and its so yummy and a great make ahead for a party. Make sure to cut the zuc/squash (I used both) the same size and small so that they cook through. Also I added the toasted quinoa back into the broth pan b/c I don't have a lid for my skillet and it worked fine. Good room temp or cool too. Just add the cilantro and feta at the end.


Quinoa With Corn and Zucchini
By MARTHA ROSE SHULMAN NYT recipe

Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it’s a good source of manganese, magnesium, phosphorus and copper. It’s also a good source of protein.

1 cup regular or red quinoa
3 cups water, chicken stock or vegetable stock
1/2 teaspoon salt, or to taste
1 tablespoon extra virgin olive oil
1/2 small onion, finely chopped
1 to 2 garlic cloves (to taste), minced
Kernels from 1 ear corn
1 medium zucchini, cut in small dice
2 to 4 tablespoon chopped fresh cilantro
1/4 to 1/2 cup crumbled queso fresco or feta (optional)

1. Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.

2. Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.

3. Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt andpepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.

Yield: Serves six to eight.

Quick and Yummy Dessert

Raspberries & cream with meringues
from tori ritchie Tuesday Recipe

serves 6

prep time: 7 minutes

1 cup chilled heavy cream
1/2 teaspoon vanilla extract

1 oz vanilla meringue cookies (about 10 small star-shaped ones), purchased

1 basket (about 6 oz) raspberries Beat the cream with the vanilla until softly whipped. Put the cookies in a plastic bag and gently crush with a rolling pin. In a bowl, fold the whipped cream, crushed cookies and raspberries together. Divide among bowls and serve.

Hauke Park

Ben Tackles the Balance Bike

Not there yet.

Yard Men

Jed and Will ready to mow

Elaine and Jarrett Visit

And they brought legos with them. Very popular!

Okra, Who Would Have Thought?

Pulled this from this Food & Wine. It's a recipe from Kevin Gillespie from Top Chef who I liked. Wow was it tasty and easy. Definitely the kind of thing you have folks hanging around the kitchen for and then serving. I also think it took a little longer than 15 mins but maybe I'm slow.

• TOTAL TIME: 15 MIN
• SERVINGS: 4
  

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

• 1. 3/4 teaspoon hot paprika
  2. 1/4 teaspoon ground cumin
  3. 1/4 teaspoon ground coriander
  4. 1/4 teaspoon ground fennel seeds
  5. 1/8 teaspoon turmeric
  6. Pinch of cinnamon
  7. Pinch of ground fenugreek (optional)
  8. 2 tablespoons vegetable oil
  9. 1 pound small okra, halved lengthwise
  10. Salt
  11. 2 tablespoons fresh lemon juice

Directions

1. In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
2. In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.

Quinoa and Spice-Roasted Shrimp & Pistou

Tasty recipe for this month's Food & Wine. I double the pistou and spice. Would use less rosemary next time b/c it was a little overpowering. Also used more olive oil to thin the pistou.

1. 1/2 pound medium shrimp, shelled and deveined
2. 1/2 teaspoon garlic powder
3. 1/2 teaspoon onion powder
4. 1/2 teaspoon smoked paprika
5. 1/2 teaspoon dried oregano, crumbled
6. 1/2 teaspoon fennel seeds, chopped
7. 1/4 teaspoon dried thyme
8. 1/4 cup canola oil
9. Salt and freshly ground pepper
10. 1/4 cup (packed) basil leaves
11. 2 tablespoons flat-leaf parsley
12. 1 tablespoon fresh rosemary leaves
13. 1 1/2 teaspoons fresh thyme leaves
14. 1 garlic clove, smashed
15. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
16. 1 1/2 cups quinoa, rinsed
17. 2 1/4 cups water

Directions

1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.

http://www.foodandwine.com/recipes/quinoa-with-spice-roasted-shrimp-and-pistou

Big Ben

Just doing his thing.

Frustration...

Little brothers don't always cooperate with the game.

Jed and Mike Turn 40

A little after the fact, but Jed and Mike Ringler celebrated their 40ths at Casa Mandana on July 24th.

Men in Trees

Both boys are climbers. Hoping they find other things more interesting to do than break down our one tree :-)