Salad

Living the Single Life & Marinated Quinoa Salad

June 21, 2012

This week I’m living the single life.

Adam has been away all week for work on the Island since Monday, so I’ve been at home by myself. I’ve been hanging out with my mom, we spent all Tuesday together as it marked eight years since my fathers passing.

It’s actually been nice to have the nights to myself as well. I’m totally used to being at home alone, and I’m definitely an independent person so it’s really no big deal. Usually if I am home alone it is during the day, and Adam is home after work around 3:30. So, having nights to myself has actually been kind of nice. I’ve made myself some yummy single-girl dinners, and had a nice relaxing bath last night and read a novel. I’ve also watched a few too-girly for Adam movies on Netflix myself (The Jane Austen Book Club, and Monte Carlo, Date Night) they were pretty good. I really liked the Jane Austen one, as my last semester in school I took a Jane Austen literature course where we read all six of her novels, and the movie discusses the novels as well. It’s also nice to be able to go to the gym whenever, instead of trying to co-ordinate with Adam as well if he wants to come with.

This week we also officially sold our place!! We had an offer previously, but it fell through unfortunately. Literally a week later we had another showing, and they were interested. The inspector came on Monday morning, and by that afternoon it was finalized! We really were not in any rush, as we are not moving into the new town home until November, however, it was nice to rest assure we (read: Adam lol) won’t be left with two mortgages comes the fall, so selling it now makes it a lot easier. We will be moving out in a month, I’ll actually be in Europe, so Adam will be having to do it himself at the end. We will just begin to pack now slowly and move things to storage, as we will likely be moving in with my Mom, as they have a full basement suite (that’s actually bigger than our condo right now! lol) We (read: I) really crammed a lot into our small space (just over 600 sq. ft) and our new place is about 1,500 sq. ft. Moving on up!

I made some zucchini ribbon pasta with red peppers and chicken Monday night, Tuesday I was at my moms, and yesterday I thought I would get a head start by making a salad during the day and letting it marinate until dinner. I also added some shrimp to it. I always  have a bag of frozen raw shrimp in the freezer, great for pastas etc. but I never think about making them for lunch or a quick snack. They take only a minute to thaw, under running water and peel, and only a few minutes to cook (I sauté them in lemon juice with pepper) So I decided to make some to go with my salad for dinner. The flavours are delicious, and I just poured the shrimp on top with the extra lemon juice from the pan. Definitely an easy weeknight dinner, make ahead the salad the day before, and throw on some shrimp. This salad would also be delicious with some chicken, or maybe a lamb or beef kebab. Great for bringing to picnics too! I made the quinoa earlier in the day and let it cool, and then just added about 1/2 a cup to the salad and kept the rest plain for a snack later.

(single lady) Marinated Quinoa Salad

Ingredients:

  • 1/2 Cup cooked quinoa
  • 1 red pepper
  • 1/2 cucumber
  • 1 Broccoli crown
  • 1 can Chick Peas (Garbanzo beans)
  • 1/4 Cup Lemon juice
  • Olive oil
  • 3 large Garlic cloves (I like mine spicy! If you don’t love garlic you can use 1 clove)
  • Pepper
  • Parsley

To Prepare:

Wash and cut red pepper into small pieces, discarding the inside. Peel and cut cucumber into chunks.

In a food processor place half the broccoli crown and pulse until it is diced into small pieces. If you do not have a food processor, you can dice the broccoli using a knife. I love how small the food processor makes the broccoli, instead of having large chunks of it in a salad it is more of small granules. I also dice my garlic in the food processor, alternatively, you can dice it by hand.

Drain the chick peas in strainer, and rinse them well – if they are canned with Salt, rinsing them can actually remove quite a lot of the salt. Pour into medium sized bowl. Add the chopped pepper, cucumber and broccoli.

Add a 1/2 cup cooked quinoa, more or less as you desire.

Mix well.

Drizzle on top olive oil, and lemon juice. Sprinkle with pepper, and add the garlic on top. Mix again to thoroughly incorporate the juices and seasoning. Cut up a few sprigs of Parsley and mix in as well. I also threw on a dash of garlic powder (Thankfully Adam wasn’t home, I could keep away a vampire for sure with my garlic breath!)

Mix until all the ingredients are thoroughly incorporated, cover and refrigerate for a few hours, or overnight. It can be kept in the fridge for 3-4 days. I made a large batch and have been eating it for lunch/dinner.

If you wanted to add some protein to it, I just sautéed the shrimp in lemon juice with some pepper, and once it was cooked I poured the shrimp along with all the juices in the pan onto the salad. It was delish!

 

Life

The Graduate

June 18, 2012

This past week has been surreal. After many years of school, countless hours of studying, pages and pages of essays and research, and novel upon novel, I have officially completed my Bachelor of Arts Degree (Major in English, Minor in History).

My convocation ceremony was held on Thursday, one of the coldest days in June I can ever remember (I could see my breath). It was an outdoor ceremony, but luckily the rain held off for us until after it had ended. Afterwards my family and I took photos under cover, and Adam and I stopped by the reception held for English students where we had some snacks and complimentary wine. It was well deserved, I think.

This weekend my mom held a party in my honour to celebrate. It was such a wonderful afternoon surrounded by my many friends and family who have supported me throughout my scholarly journey. I will be returning to school in the Fall to begin my Teaching program. Again, it was a record breaking day for June, not in terms of heat, but in terms of rain. It poured, the entire day. The fog also began to set in. Thankfully we had ample room inside for everyone to mingle.

Here are some of my favourite moments from this past week.

Me & My momma

Birthdays, Cupcakes

Double-Decker-Reese’s-Peanut-Butter-Cup-High-Hat Cupcakes.

June 5, 2012

Wow.

That was a mouthful.

Literally.

When I was daydreaming up my ultimate birthday treat for today, a few ideas came to mind. Lots of delicious combinations, but there is no better combination than peanut butter and chocolate. It’s just plain smart.

I actually have a really slight allergy to peanuts. Nothing life threatening, and it would probably take quite a bit of peanuts to have any reaction, like hives or an upset stomach. So, for years I have had to shy away from delicious things like Reese’s peanut butter cups. I switched to Almond Butter, even making my own at home. But, I thought for ONE day a year I can indulge in my most favourite combination of flavours. It is, after all, my birthday.

At first I thought a Reese’s baked in the cupcake, with some frosting. But then I went a step further, Peanut Butter Swiss Meringue Frosting. Maybe topped with another Reese’s cup.

And then, I went another step. Dark Chocolate Dipped Hi-Hat cupcakes. Like a double decker Reese’s, PB&Chocolate on the bottom, PB&Chocolate on the top. With a chocolate cupcake sandwiched between.

These are heaven. They are actually ridiculous. A half cupcake will do ya. Definitely good for sharing. Definitely good for birthdays.

Adam and I went to Wal-Mart Sunday to get supplies. I have never bought so much sugar, ever. The cart was ridiculously full of chocolate and all things peanut butter. This is a once a year occasion. My cart has never been so un-healthy! Thankfully I balanced my half cupcake yesterday, taste-testing, with a green smoothie for breakfast today.

These would not last long in the house. And there is only two of us. So I sent some with Adam to work, and dropped some off at the neighbours. As well, as share some later with family =)

You could say these are the king of cupcakes, topped with a Reese’s cup crown.

Those were good.

But then I thought, it could use some more chocolate.

Yup.

Dig In.

I dropped some off at my Mom’s as well, and she said she microwaved it for three seconds, and it was out of this world good. She said luckily there was only one, otherwise she would have eaten them all.

Double-Decker-Reese’s-Peanut-Butter-Cup-High-Hat Cupcakes

You will need:

– 1 bar Dark Chocolate OR 1/2 cup Dark Chocolate Chips

– 24 of your favourite dark chocolate cupcakes/devil’s food cake – This is my go to recipe here

– 24 Reese’s peanut butter cups

Place cupcake liners in muffin tin, and place a Reese’s Peanut Butter Cup in the bottom. Top with batter, bake according to recipe, I baked mine for about 15 minutes at 350 degrees. Cool completely.

Peanut Butter Swiss Meringue Buttercream

While Cupcakes are cooling, make the frosting.

Ingredients:

5 large egg whites

1 cup sugar

2 1/2 sticks butter, softened, cut into cubes

1/2 cup peanut butter, smooth – not natural.

Directions: 

In a metal mixing bowl, preferably from your stand mixer, place over a pot of simmering water, not boiling. Add sugar and egg whites. Be sure there is no yolk or oil in the egg whites, they will not whip properly otherwise.

Whisk constantly, until thermometer reads between 140-160 degrees F. If you do not have a thermometer, heat until sugar is completely dissolved and the egg whites are hot. This takes about 7-10 minutes.

Transfer metal bowl back to stand mixer, with whisk attachment and whip until the egg whites are thick and glossy and cool. The bowl itself should be cool to the touch, again this takes about 7-10 minutes on high.

Once the glossy thick texture is achieved, switch to a paddle attachment, and on medium add the slightly softened cubes of butter, one at a time, until fully incorporated.

The texture will begin to change, to a heavier, silky texture. It may look curdled, but continue to mix and it will become smooth once again.

At this point, add in the peanut butter and continue to beat until fully incorporated.

Transfer to a piping bag.

To Assemble:

Once cupcakes are cool, using a large open tip, pipe Peanut Butter Swiss Meringue Buttercream onto cupcakes. You want a swirled look. Think – Dairy Queen Ice Cream cone.

You can also top with another Reese’s, or, dip in chocolate to achieve a hi-hat cupcake. I highly recommend this.

After piping frosting, place cupcakes in freezer/fridge to chill for a few moments.

In microwave, in 1 minutes intervals at 50% power, melt chocolate in microwave safe bowl. Make sure the bowl is deep enough so the cupcake will fully become enrobed in chocolate. Heat until completely melted, stir with a spoon to break down smaller chunks.

Take one chilled cupcake at a time, and dip into melted chocolate. Allow excess to drip off, and place upright once again in fridge/freezer to set.

Repeat with the rest of the cupcakes.

These can be kept in the fridge, and can be eaten chilled, or place on counter for 10-15 minutes prior to eating.

I recommend eating them slightly chilled, the baked reese’s in the bottom becomes a delicious chocolate/peanut butter disk, and the chocolate coating on the icing is great to bite into! It’s also easier to cut them in half – so you get even distribution.

These will last about 2-3 days in the fridge.