Plum and Quinoa Salad

I have taken this salad to several end of the year potlucks and people are always asking me for the recipe. Sometimes the recipes we use as Personal Chefs are restricted and we can not give them out. However when I checked my records, this originally was in the Midland Daily News in October 2006 and so I was able to share it with everyone. You can use other fresh or dried fruit and certainly any nut in this combination. Find the Quinoa in the health food section of your grocery store. It is a light, tasty grain that is easy to digest. It has no gluten. It is a complete protein grain and has more protein than any other grain. It apparently originated in South America and was used by the Inca civilization. Enjoy this grain and this recipe! Peg

Plum and Quinoa Salad
1 cup quinoa
2 cups water
4 plums large if possible
¾ cup chopped walnuts
½ cup red bell pepper chopped
½ cup yellow bell pepper chopped
¼ cup green onion, chopped
½ cup high quality fruity extra virgin olive oil
¼ cup white wine vinegar
1 ½ Tablespoons honey
Dash salt

Follow directions on package for cooking quinoa or cook 1 cup quinoa in 2 cups water in rice cooker. Fluff with fork and transfer cooked quinoa to large bowl and chill ½ hour. Meanwhile, chop the onions, peppers and plums. Whisk the oil, vinegar, honey and a dash of salt in a small bow. Combine quinoa, vegetables and fruit and walnuts and drizzle the dressing overtop. Chill at least one hour before serving. Taste and if plums are very tart, add a bit more honey. This keeps well several days. Toasting the walnuts improves the flavor but is not necessary. The plums will bleed a bit into the salad when it sets and can be added at the last minute if you do not want the color. I got this recipe from the Midland Daily News in October 2006. I have altered the original recipe by increasing the plums and vegetables.

Easy Summer Side Dishes -Herbed Tomatoes

It won't be long until local tomatoes are available in Michigan. But tomatoes are a good buy at the grocery right now if you can't wait. For a quick and healthy side dish try this recipe adapted from Racheal Raye of the Food Network (www.foodnetwork.com) , simply cut off the tops of four good ripe tomatoes (very large ones, cut right in half and use a half per person). Scoop out any juicy pulp with a spoon and place on a foil lined cookie sheet. Top with a mixture of 1 cup bread crumbs, 1/3 cup parmesan cheese, a teaspoon of minced garlic, 1 teaspoon chopped fresh thyme leaves, a couple of grinds of black pepper and 2 T olive oil. Place under the broiler for about 5 minutes or until brown. Want it even easier?? Use Italian Seasoned Bread Crumbs instead of plain and skip the spices. Fresh parsley, chopped, is a nice addition, too. Great side for a grilled chicken or steak. Peg

Memorial Day

Corn on the cob is a healthy and easy addition to any meal. Try my sister's super easy method of preparing corn on the cob. Clean and place on a square of microwave safe wrap. Sprinkle with a few drops of water, a teaspoon of margarine or butter, and spices of your choice. Wrap tightly and microwave about 45 seconds - 1 minute per ear. You may want to have some sissors handy to open the wrap for the little ones. Remember, corn is best purchased and served withing a day or so. Do not refrigerate for the best flavor. Peg

Start a kitchen garden

This is the season to think about planting. If you can plant a petunia, you can also grow herbs and vegetables in your yard or patio. Think small size and huge flavor if this is your first “kitchen” garden. Parsley is simple to grow and adds a great fresh flavor to almost any meal. It is really cold tolerant in Mid-Michigan and pretty enough to stick in the flower garden if that is the only space you have. Real foodies prefer flat leaf parsley but fresh from the garden the curly type tastes great too. Grab a handful rinse well under running water and blot with paper towel. Throw a tablespoon of chopped parsley in canned chicken noodle soup and add flavor, color and vitamins. Add to potato or macaroni salads or pasta or rice dishes. A simple touch that makes dinner special.

Living Easy Recipes

If you are like me and would rather be outside when the weather is nice biking, gardening or playing with the family, a simple dinner is all you want. My mom’s quick tomato bacon and cheese melts fit the bill. Lightly toast slices of your favorite sandwich bread. For each serving fry 2 slices of bacon until just crisp. Slice a tomato into thin slices. Spread each toast with mayonnaise. Place a slice of tomato on the bread and top it with a slice of American cheese. Crisscross the bacon over the top and bake at 400 degrees until cheese is just melted. You couldYum.

Now for the gourmet version. Cut slices of a baguette or use any favorite crusty bread. Toast on a baking sheet for 8 minutes or until just crisp. Layer with a thin slice of ham or prosciutto, tomato, a fresh basil leaf, and top with a slice of fresh mozzarella. Drizzle with olive oil and bake at 375 degrees until cheese is melted. Same dinner but as the foodies say - kicked up a notch and good enough to serve company!

Farmers' Market

I was delighted to get the 3 Point Perspective, a collaborative effort of the Bay Area, Saginaw County and Midland Area Chambers of Commerce. Among other interesting articles in this issue was an article titled “Hip & Healthy”, highlighting regional Farmers Markets. While I knew of Midland County and Downtown Saginaw Farmers’ Markets, I didn’t know that there are also markets in Sanford, Hemlock and Chesaning! Each market is generally open one or two days each week from June to September. If you are interested in buying food that is grown locally, a farmer’s market is a great way to get started. In addition you can connect with your neighbors, by only as much as you need, and even get tips from the farmers on how to cook the produce they sell. You can easily find organic fruits and vegetables. Contemporary markets have expanded to include flowers, herbs, spice mixes and even baked goods. Take the whole family and let the kids select some of the fruits or vegetables. Most fresh vegetables have wonderful flavor so simple preparation is the key. Steam, grill, or bake for just a short time, leaving the vegetables with a bit of crunch and sprinkle with fresh herbs, a bit of olive oil and salt and pepper. Peg

Ember's Green Pea and Peanut Salad

I was looking for spring salads that use green peas and found this on a internet cooking site. It is from the now closed Ember's Restaurant in Mount Pleasant, Michigan. Of course I made it right away! I left out the Accent called for in the original recipe when I made it.
2 (10 oz. each) frozen peas, thawed and drained well
8 oz. Spanish Peanuts
1 1/2 cups Hellman's mayonnaise (use only Hellman's)
1/2 cup Miracle Whip salad dressing
1/2 tsp Worcestershire Sauce
Mix well and refrigerate at least 2 hours before serving.