I had a blast in the kitchen this afternoon with a pair of recipes: one semi-homemade and one made from scratch!
The semi-homemade turned into a wonderful afternoon snack. I’m previewing the KERF Blend of cookie mix for an upcoming OpenSky sale and had to make sure the combination I chose was good.
Man was it!
My mix was oatmeal cookies [duh] made with walnuts, coconut and chocolate chips. KERF favorite superfoods.
To the mix I added butter, egg and milk and into the oven they went. I don’t bake often (because I don’t need to with a bakery at my fingertips!) but this was so much fun : )
If I ever tell you that I think vegetables are as good as desserts — I am lying. Nothing compares to a warm chocolate chip cookie.
I promptly consumed 2.5 of them.
And then I made quinoa for dinner!!
Back in the day of working full time for a boss man and packing a lunch everyday when in school, I used to make chilled salads all the time. They are so easy to make in bulk and pack for lunches, picnics or make-ahead dinners.
Lemon Caper Chickpea Salad [not a grain, but served with one]
And now to add to the list: Rainbow Quinoa Salad [<—recipe]
This salad combines red quinoa with chard, pepper and tomato. On top a lemony soy mustard dressing adds tons of flavor
But the best part is definitely the goat cheese!!!!!!!!!!!!!
Clumps throughout made this wonderful!
My assistants: sparkling water and POM and Pandora Film Scores.
Loved this – and have an extra portion for lunch!
Notice that extra cookie? That was for Matt, who combined it with a bowl of Breyers “cereal surprise”-style. Remember the days when he would mash cereal, frozen cool whip and peanut butter into a mug of heaven!?