Category Archives: Savory

Onion Jam Pizza (Vegan)

onion jam pizza | pale yellowThe past few weekends have been relatively low key and I’ve been enjoying the quiet and alone time.  The past summer, fall, and winter have been quite busy with a new job, working most Saturdays, a big move, and the change from roommates to single occupancy status.  I’ve needed the quiet and the break.

onion jam pizza | pale yellowThis weekend was not so quiet and now that Monday is quickly approaching I feel as though I need another day to get all my stuff done.  However, every event was worth this 10:30 writing session.  And yes, 10:30 is a late for me.  I was able to eat my last fish and chips of the Lenten  season, play with a precocious almost 2-year old, and watch Joffrey get his dues with friends.

onion jam pizza | pale yellowI even started grad school.  Again.  I started this blog because I had so much time after I finished graduate school the last time.  We’ll see how much I’m able to post working full time and in school part time.  I finally got back up to three food posts a week!  The reality of starting school has not sunk in; I love being a student, but I don’t love the amount time required.

onion jam pizza | pale yellowThis pizza is a riff off Amy’s diary-free pizza.  I fell in love with the pizza last year when I went vegan for a month.  It’s amazing how much flavor pizza can have without cheese!  I definitely improved the flavor with more onion jam and more veggies.  The pizza is flavorful, hardy, and you won’t even miss the cheese.  While I do admit it’s a bit of work to babysit the onion jam as it cooks and precook the veggies, everything could be done before hand.  This is the type of food that makes vegan eating a joy!onion jam pizza | pale yellowPrint the Recipe!

Onion Jam Pizza (Vegan)
Crust adapted from Fleischmann’s Yeast
Inspired by Amy’s
Yield – 2-3 servings

Onion Jam
3 onions
olive oil
salt + pepper
1-2 cups vegetable stock

Pizza Crust
1 cup whole wheat pastry flour
1 envelope Fleischmann’s Pizza Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup warm water
3 tablespoons oil
1 cup all purpose flour

1/4 cup green pepper
1/4 cup red pepper
1 garlic clove
4 artichoke hearts, diced
8 ounce can mushroom slices
nutritional yeast

  1. Onion Jam – Start the day before.  Slice the onions into thin half moons.  Saute over low heat for about an hour in olive oil until completely caramelized.  Sprinkle with salt and pepper.  As the onions get dry, add splashes of vegetables stock.  It’s important to let the onions really caramelize without burning.
  2. Move to a bowl and refrigerate to cool completely before using for the pizza.
  3. Toppings – Finely dice the peppers.  Coat the bottom of a saucepan with olive oil and saute the peppers.  Add the garlic, finely diced, and salt and pepper.  Stir and cook until the vegetables are soft.  Let cool completely.
  4. Pizza Crust - Preheat the oven to 425 ˚F.  In a large bowl whisk together the whole wheat flour, yeast, sugar, and salt.  Stirl in the water and oil, mix until combined.
  5. Add the remaining flour bit by bit until the dough forms a ball.  Turn out on a well floured surface.
  6. Knead the dough until it forms a smooth ball, about 5 minutes.  Let the dough rest for 20 minutes.
  7. Flatten the dough into a circle.
  8. Assembly – Drizzle olive oil over the dough and spread evenly.  Spread onion jam over the top.  I used about three-fourth’s of the jam.  Sprinkle the peppers, artichoke hearts, and mushrooms over the top.
  9. Sprinkle oregano and nutritional yeast over the pizza.
  10. Bake for 15-20 minutes or until the dough is cooked through.onion jam pizza | pale yellow
About these ads

1 Comment

Filed under Savory

Breakfast Cupcakes

breakfast cupcakes | pale yellowMy original vision had a perfect sunny-side-up egg in a basket of crisp hash browns.  But then I remembered two things: hash browns burn and I can’t cook eggs.  It’s true, I almost always eat scrabbled eggs because that’s just how things turn out.

breakfast cupcakes | pale yellowSo then my second vision was to make hash brown casserole.  You know, the ones with the cream-of-something soup and lots of cheese.  The ones every mid-westerner grew up with.  I’m not going to lie, that’s some good casserole and I wouldn’t mind a scoop or two; it’s been years since I’ve had any, but  I try not cook like that at home.  Throw cream-of-something soups in with boxed mixes and fried foods – just not for me in my kitchen.

breakfast cupcakes | pale yellowThrough extensive Pinterest searching, I came across this recipe and it was exactly what I was looking for!  Crispy hash browns, cheesy goodness, lovely eggs, and easiness.  I only added bacon to half because a vegetarian was present, but feel free to up the bacon for your more carnivorous friends.

breakfast cupcakes | pale yellowDon’t skip the onions, caramelized onions add sweetness and depth of flavor.  Also, don’t skip the initial browning of the hash browns.  Also, also, use LOTS of baking spray in the cupcake tin, you’ll thank me!  I think that’s all of my tips.  This recipe shows how you can have cupcakes for breakfast in an appropriate manner!  These can be served warm, room temperature, or even cold; plus they heat up nicely for later.  I think breakfast cupcakes would make a marvelous addition to your Easter party, or any brunch!

breakfast cupcakes | pale yellowTwo Years Ago – Don’t get your panties in a bunch – Decorated Sugar Cookies

Print the Recipe!

Breakfast Cupcakes
Adapted from Tablespoon
Yield – 24 cupcakes

40 ounces frozen shredded hash brown potatoes, thawed
1/4 cup vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
olive oil
1 yellow onion, finely sliced
salt + pepper
4 pieces bacon, optional (8 slices in you’re adding to all the cupcakes)
14 eggs
1/4 cup + 1 tablespoon milk
1 3/4 cup shredded cheddar cheese
salt + pepper

  1. Preheat the oven to 400 ˚F and liberally spray 24 muffin tins with olive oil.
  2. Mix the thawed hash browns with oil, salt, and pepper.  Place a heaping 1/4-cup of hash browns in each muffin cup.  Press the hash browns down.
  3. Bake for 50-60 minutes or until the hash browns are brown and crispy.
  4. While the hash browns bake, saute the onion slices in olive oil in a small saute pan.  Sprinkle in salt and freshly ground pepper.  Cook until the onions are soft and translucent.
  5. Transfer the onions to a bowl to cool completely.  Cook the bacon in the same pan until crispy.  Let cool and then crumble.  Set aside.
  6. In a large bowl whisk together the eggs and milk.  Add a generous sprinkling of salt and pepper.  Stir in the cheese and the onions.
  7. Use a 1/4 cup to smash down each hash brown.  Add a 1/4 cup of the egg mixture on top of each hash brown patty.
  8. Sprinkle bacon on each cupcake if desired.
  9. Bake for 15 minutes or until the eggs are set.  Let cool slightly and then remove with a small spatula.breakfast cupcakes | pale yellow


Filed under Breakfast, Cupcakes, Savory

Apple Cider Pulled Pork

Apple Cider Pulled Pork | Pale YellowIt’s no secret pulled pork is one of my favorite foods.  With the limited number of savory, dinner-type, meals on this site, there are now two pulled pork recipes.  There are barely any recipes featuring meat!  Clearly I’ve tried a lot of pulled pork, and this one goes down as one of the best ever.  No lies.

Apple Cider Pulled Pork | Pale YellowI made this pulled pork for the St. Patrick’s Day Parade because it feeds a crowd and is easy to keep warm in the crock pot.  Now you’re probably asking yourself why I didn’t make corned beef for St. Patrick’s Day.  Here is the thing – I can’t stand the smell of corned beef.  I have horrific memories of my mom cooking it all day growing up; the entire house smelled like corned beef.  EWWWWW.  The smell is repulsive and does not entice me to try any.

DSC_0895Apple Cider Pulled Pork | Pale YellowSo I made pulled pork; my house, my rules!  At least there was proper soda bread to hold the pulled pork.  The ingredient list is long, but totally worth it!  The set up and dry rub were easy and fast enough for me to do before work so the pork could cook all day.  When I got home from work I let the pork cool for a couple hours and then I shredded and made the sauce.  I poured the sauce over the shredded pork and placed everything in the refrigerator over night.

Apple Cider Pulled Pork | Pale YellowIt was so easy the next morning to pull out the mixture, put it back in the crock pot, and heat up for the party.  The pork was moist and flavorful from all the spices and apple cider.  The meat fell off the bone when I was trying to pick it up and was so juicy.  Not only did my guests enjoy the pulled pork, I enjoyed the leftovers all week in tacos and eggs!  This is a recipe I will DEFINITELY be making again!Apple Cider Pulled Pork | Pale Yellow

Print the Recipe!

Apple Cider Pulled Pork
Adapted from Caramel Potatoes
Yield – 8-10 servings

2 yellow onions, thinly sliced
1 cup apple cider
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/4 cup liquid smoke
5 lb bone-in pork shoulder

1/2 cup cooking liquid
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons (1 lemon) lemon juice
1 tablespoon hot sauce, I used Frank’s Red Hot
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika

  1. Thinly slice the onions and place on the bottom of a slow cooker; pour the apple cider over the top.
  2. Mix together the brown sugar, chili powder, salt, cumin, smoked paprika, and the dry mustard in a small bowl until well combined.
  3. Spread the liquid smoke over the pork.  Rub the dry mix of spices into the pork.
  4. Place the pork on top of the onions and cook for 10 hours on low.
  5. Turn off the slow cooker and the let pork rest for 2 hours.
  6. Remove the meat and shred with two forks.  Set aside.  Strain out the onions and set aside as well.
  7. Let the cooking liquid cool and skim off the fat.  Measure 1/2 cup of cooking liquid and add it to a small sauce pan.  Add in the other sauce ingredients and cook until well combined.
  8. Pour the sauce into the meat and mix to combine.
  9. I kept the meat and sauce in the crock pot on low for serving with the onions on the side.  Add a splash of apple cider if the mix seems to be drying out.Apple Cider Pulled Pork | Pale Yellow


Filed under Savory

Caramelized Onion, Bacon, and Smoked Gouda Biscuits

caramilized onions, bacon, and smoked gouda biscuits | pale yellowSo I don’t know what happened last week, I guess exhaustion finally got the best of me.  The strange thing – I took Monday off work and was still beyond tired all week.  Life finally caught up with me.  In more pleasing news I’m finally healthy again!  Cough and cold are gone.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowOr maybe last week happened because of my excessive amount of time spent in front of the TV.  Between watching the first 5 seasons of Sons of Anarchy, the last 2 seasons of Dexter (BTW – WTF with the ending?  Lumberjack?  Deb?  All weird.), and now the Olympics, I’ve been out of commission.  Next on the to-watch list – Oscar movies; life is hard; there is so much tv to watch it never ends.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowDespite my overall laziness/exhaustion, there are hundreds of recipe ideas in my head I’m just itching to make.  First up, these biscuits.  I’ve been thinking about the biscuits for months now, scooping out ingredients and swapping ideas in my mind’s ese.  The right ideas were used and the combination of ingredients were perfect.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowThe biscuits were flaky and tender, soft and moist.  The bacon adds smokiness and a little crispy crunch.  Let’s talk about the melty bites of wonder from the smokey Gouda – delightful!  Throw in the some sweet, slow-roasted caramelized onions and the biscuits are complete.  Now you have yourself a fantastic savory breakfast treat sure to make all your friends happy!caramilized onions, bacon, and smoked gouda biscuits | pale yellow

Print the Recipe!

Caramelized Onion, Bacon, and Smoked Gouda Biscuits
Adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)
Yield – 13 biscuits

4 pieces thick cut bacon
1/2 large yellow onion
3/4 cup grated smoked gouda
3 cups flour
1 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup buttermilk + more for topping
1 egg
12 tablespoons (1 1/2 sticks) unsalted butter, cold
coarse sea salt

  1. Cut the bacon into small pieces; cook the bacon in a small saute pan until crispy.  Drain on paper towel.
  2. Slice the onions into small half-moons.  Saute in the bacon grease until golden brown; this takes about 30 minutes.  Drain on a paper towel and let cool completely.
  3. Preheat the oven to 425 ˚F and line two cookie sheets with parchment paper.
  4. In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
  5. Whisk together the buttermilk and egg with a fork in a measuring cup.
  6. Grate the butter into the flour mixture and toss gently with your fingers.  Press gently to combine.  Toss the cooled onions, bacon, and cheese into the flour mixture.
  7. Make a well and pour in the buttermilk mixture; use a fork to mix the two together.  Turn out on a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
  8. Use a cutter to cut the dough into circles.  Push the dough together to cut more circles.  Place on the parchment lined cookie sheets.
  9. Brush the tops with the extra buttermilk and then sprinkle with the coarse sea salt.
  10. Bake for 15-20 minutes or until the tops are golden brown.  Enjoy immediately!caramilized onions, bacon, and smoked gouda biscuits | pale yellow


Filed under Breakfast, Savory

Cheesy Pumpkin Orzo

Cheesy Pumpkin Orzo | Pale YellowI would say this is the last pumpkin recipe, but that’s not true, there is another one scheduled to drop next week!  This recipe, however, is the easiest pumpkin recipe.  Plus it’s kind of healthy and perfect for dinner.  Maybe you could whip up a batch before the Thanksgiving eat-fest begins.

Cheesy Pumpkin Orzo | Pale YellowIt’s one of those weeks when quick meals are a must: it’s a short week, Thanksgiving is tomorrow, and the weather in NYC has been horrible.  Comfort food is needed in my mouth!  Few things are more comforting than pasta and cheesy goodness.

Cheesy Pumpkin Orzo | Pale YellowSpeaking of bad weather, I’m really hopeful I can get out of town tomorrow morning.  My flight is at 6 a.m. and although the weather shouldn’t be a problem for me I’m worried about an early wake up and back up delays, boooooo.

Cheesy Pumpkin Orzo | Pale YellowThe pumpkin gives a lovely orange hue to the pasta that mimics decadent mac & cheese, but it’s pumpkin!  The pasta is creamy and spicy from the cayenne and nutmeg.  Parmesan adds saltiness and flavor, plus all the cheese!  Look no further for a fall spin on a classic comfort food!

Cheesy Pumpkin Orzo | Pale YellowOne Year Ago – Vanilla Cupcakes

Print the Recipe!

Cheesy Pumpkin Orzo
Adapted from Table for Two
Yield – 6-8 servings

4 tablespoons unsalted butter
4 tablespoons flour
3 cups vegetable stock, low sodium
1/2 cup milk, whole
1/2 cup water
3/4 cup pumpkin puree
16 ounces (1 box) orzo
1 1/2 cups freshly grated Parmesan (no Kraft…) + more for garnish
1 tablespoon (3-4 leaves) of sage finely chopped
a few grates of fresh nutmeg
1/4-1/2 teaspoon cayenne pepper, to taste
salt + pepper

  1. In a medium saucepan melt the butter.  Whisk in the flour; keep whisking so the flour fully incorporates and does not become lumpy.
  2. Whisk in the vegetable stock little by little to avoid lumps.  Whisk in the milk, water, and pumpkin puree.
  3. Cook the mixture for 10 minutes until it thickens, stir occasionally.
  4. Add the orzo and cook for 10-12 minutes until all the liquid is absorbed and the pasta is cooked.
  5. Stir in the cheese, sage, nutmeg, and cayenne.  Remove from the heat and stir in salt and pepper to taste.
  6. Serve immediately and sprinkle some more cheese on top.Cheesy Pumpkin Orzo | Pale YellowHappy Thanksgiving!

Leave a comment

Filed under Savory

Turkey Pumpkin Chili

Turkey Pumpkin Chili | Pale YellowThere are few things that scream fall more than a big pot of chili bubbling away on the stove top.  The smells are fantastic; spices and roasting vegetables cooking together to make the apartment smell like a nice, big hug.

Turkey Pumpkin Chili | Pale YellowWork is busy and I find myself getting home much later than I am used to.  It is so comforting to know I just need to microwave a bowl of healthful, hearty, and delicious chili and dinner is made.

Turkey Pumpkin Chili | Pale YellowThe ingredient list may seem daunting, but most of the spices/herbs are things you have in your cupboard.  If you don’t have a specific item, oh well, substitute it with something you do have!  This is not a recipe to go buy one dried herb because it’s not in your collection.  However, don’t skip the cumin, cumin is the best!

Turkey Pumpkin Chili | Pale YellowAnything you can eat and enjoy for a week is a winner in my book.  I made the chili on Saturday and had my last little bowl a week later. The vegetables add flavor and fiber, while the beans bulk up the chili.  The ground turkey gives meatiness and satisfaction in every bite.  If I didn’t tell you there was pumpkin in the chili you would never know; the pumpkin makes the chili rich and creamy.  There is a little spice from the chilies and pepper, which is how I like it.  This chili is on the mild side, so dial up the spice to fit your taste.  If I can enjoy the chili for a week straight, I’m sure you’ll enjoy it too!

Turkey Pumpkin Chili | Pale YellowOne Year Ago – Pumpkintini

Print the Recipe!

Turkey Pumpkin Chili
Adapted from Brooklyn Farm Girl
Yield – 6-9 servings

2 tablespoons olive oil
1 yellow onion
1 red pepper
1 green pepper
3 cloves garlic
generous pinch of salt
generous amount of fresh cracked black pepper
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried basil
1 pound ground turkey
1 (14 ounce) can black beans, low sodium
1 (14 ounce) can kidney beans, low sodium
1 (15 ounce) can pumpkin puree
1 (14 ounce) can diced tomatoes, low sodium
1 (14 ounce) can tomato sauce
1 (15 ounce) can chicken broth
1 (10 ounce) box of frozen corn
1 (4 ounce) can diced green chiles

  1. In a large pot heat the olive oil on medium heat.
  2. Chop the onion into a rough dice, add to the pot.  Repeat with the peppers.
  3. Stir and cook until the vegetables are soft and the onion is lightly caramelized.
  4. Finely chop the garlic and add to the pot.
  5. Add a generous amount of salt, several pinches.  Vegetables need salt and the seasoning should be added in the beginning.  Also add a generous amount of pepper.  Add the oregano, chili powder, cumin, basil, and thyme.  Stir into the vegetables and allow the spices & herbs to toast slightly.  Honesty you can add whatever combination you prefer, if you like spice, add more!
  6. Add in the ground turkey and stir and cook until the meat is cooked through.
  7. Get your can opener ready!  Drain and rinse both cans of beans before adding to the pot.  Stir in the pumpkin, diced tomatoes, tomato sauce, broth, corn, and chiles.
  8. Mix everything together and turn the flame to low.  Allow the chili to cook for at least an hour, I cooked mine for about 2 hours.  Stir occasionally.
  9. Serve with cheese, tortilla, or whatever your heart desires!Turkey Pumpkin Chili | Pale Yellow


Filed under Savory

Fig, Brie, Prosciutto, & Arugula Salad

Fig, Brie, Prosciutto, & Arugula Salad | Pale YellowI was going to say that it’s been awhile since I posted a savory recipe, but then I remembered all the quinoa recipes I posted.  However, I have yet to post a dinner recipe in 2013.  Considering it’s near the end of September, it’s about time.  I do eat dinner every night; the food just goes straight to my stomach without pause for photographs.  Maybe I’ll start to post more dinner & lunch recipes.  The new job has a fraction of the people, so I need to be cautious about how much I bake;  I don’t want to waste cupcakes because I don’t have anyone to eat them!

Fig, Brie, Prosciutto, & Arugula Salad | Pale YellowI’m obsessed!  Obsessed with figs, brie, and prosciutto together.  I saw a recipe on a couple of weeks ago for a fig and prosciutto panini and it called to me.  I went to the grocery store after work, bought all the ingredients, and made it that night.  The panini is fantastic, but it’s a lot of bread and I wanted more.  Since there was already a generous portion of arugula on the panini, why not make it into a salad!

Fig, Brie, Prosciutto, & Arugula Salad | Pale YellowGreat decision!  The salad has all of the flavors of the panini; this is a perfect salad, perfect.  Anything and everything you could ever want in a salad is present.  There is crispness and spiciness from the fresh arugula.  Crunchy nuggets from the homemade, herbed croutons.  Saltiness from the prosciutto and creaminess from the brie.  The figs provide sweetness and beauty.  A tangy-sweet balsamic-fig jam dressing is the perfect touch to tie this salad together.

Fig, Brie, Prosciutto, & Arugula Salad | Pale YellowThis is a salad to impress.  You can impress yourself with your culinary skills and enjoy a delightful dinner for one.  Or this salad would make a great side salad at a fancy dinner party, this would totally impress everyone I know.  Regardless, you need to somehow get these flavors together in your mouth, it’s going to change your life, it’s changed mine!

Fig, Brie, Prosciutto, & Arugula Salad | Pale YellowOne Year Ago – Chocolate & Bourbon Cupcakes

Print the Recipe!

Fig, Brie, Prosciutto, & Arugula Salad
Inspired by Shutterbean
Yield – 3-4 servings

2 slices whole wheat sourdough bread
1 tablespoon olive oil
1 garlic clove
1/2 teaspoon each of the following dried herbs – oregano, thyme, tarragon (or any dried herbs of your choosing)
salt and pepper

5 ounces fresh arugula
3 ounces thinly sliced prosciutto
5 ounces brie
8 ounces (9 small) figs

5 ounces fig jam
1/3 cup balsamic vinegar
splash of water
salt & pepper

  1. Chop the bread into small squares and heat your olive oil in a saute pan.  Smash the garlic clove, but leave it whole, and add it to the heated oil.  Stir and cook until you smell garlic.  Add in the herbs and stir for 20 seconds.
  2. Remove the garlic clove and add in the bread.  Sprinkle with salt and pepper Brown on one side for about 1-2 minutes and then flip and brown the other side.  Remove from the pan when crispy and set aside.
  3. Arrange the arugula on a large platter and use kitchen scissors to cut thin strips of prosciutto.  Mix together.
  4. Chop the brie into small squares and the figs into quarters.  Arrange on top of the arugula.
  5. Add the jam, vinegar, and salt & pepper to a mason jar.  Screw the lid on tight and shake vigorously.  Add enough water to get the dressing down to a drizzling consistency.
  6. Drizzle the dressing over the salad before serving.Fig, Brie, Prosciutto, & Arugula Salad | Pale Yellow


Filed under Savory

Greek Quinoa Salad

greek quinoa salad | pale yellow Are you tired of quinoa yet?  I’m not.  It’s such an easy and healthful grain to add to a salad to bulk it up and make the salad more filling.  I don’t feel weighted down when I eat a quinoa salad they way I do when I eat a pasta salad or rice dish.  Maybe it’s the lack of gluten?

greek quinoa salad | pale yellowAt any given time Ruth and I both have leftover quinoa dishes in our fridge.  Yes, I know, we are very much yuppy white girls who live in Park Slope.  I fully acknowledge the stereotype and own up to it.  However, we’re not buying our quinoa from the co-op, so that should count for something, right?  There is nothing wrong with wanting to eat filling meals that are healthy!

greek quinoa salad | pale yellowI like this particular quinoa salad because nothing is cooked besides the quinoa; all the vegetables are raw.  The onions have bite while the cucumbers and tomatoes are juicy.  If you’re so inclined, add kalamata olives, I know they are traditional in Greek salads.  I, however, despise olives and will not include them in my salad, ever.  Plus, there is feta.  Feta is probably my second favorite cheese because of how crumbly and salty it is, I love feta in my salads!

greek quinoa salad | pale yellowThe parsley adds freshness and the lemon juice brightness.  This Greek quinoa salad is bright and friendly.  Because there is more of a dressing, it feels more salad like and I enjoy serving heaping cup fulls over beautiful baby spinach leaves.  That’s just me, you can serve your quinoa however you want!  This is a fantastic salad to eat throughout my first official week back to work.

greek quinoa salad | pale yellowOne Year Ago – Cheesy Garlic Cauliflower “Bread”

Print the Recipe!

Greek Quinoa Salad
Yield – 4 lunch servings

1 cup quinoa
2 cups vegetable stock
1 medium red onion
1 yellow pepper
2 roma tomatoes
1 English cucumber
1 bunch parsley
salt + pepper
1 tablespoon dried oregano
1 tablespoon olive oil
1/4 cup lemon juice
4 ounces feta
spinach, optional

  1. Add the quinoa and vegetable stock to a medium saucepan over low heat.  Simmer and cook until all the liquid is absorbed, stirring periodically.
  2. Slice the onion into thin slivers and chop the pepper.  Add to a large bowl.
  3. Roughly chop the tomatoes, cucumber, and parsley.  Add to the bowl.  Sprinkle a liberal dosage of salt and freshly ground black pepper.  Sprinkle in the oregano.  Mix to combine everything.
  4. Taste the vegetables, add more seasoning as needed.
  5. Cube the feta and set aside.
  6. Mix together the olive oil and lemon juice, add the to vegetables and toss to combine.
  7. Add the cooked quinoa to the bowl and stir to mix.  Gently fold in the feta.
  8. Serve over a bed of spinach if desired.

Leave a comment

Filed under Savory

Tex Mex Quinoa

tex mex quinoa | pale yellowLast week’s quinoa was a big hit with friends on Facebook.  People actually made the dish!  Sometimes I make things and wonder if anyone actually makes them.  It was nice to hear about and see the proof.  Way to go Fatema and Nicki!

tex mex quinoa | pale yellowI’ve made this quinoa several times over the past year.  The corn and black beans make the quinoa salad really filling and there is no need to eat for hours after consuming a big bowl.  Plus, anything with avocado is bound to be delicious!

tex mex quinoa | pale yellowIf you’re a spice-loving person, add some cayenne, red pepper flakes, jalapenos, or sriracha.  I’m only mildly spicy and want to make sure my lunch is edible without downing huge glasses of water or smother the dish in yogurt.

tex mex quinoa | pale yellowThis isn’t a dish limited to the lunch box, I think it would make a great accompaniment to any BBQ or outdoor party.  The quinoa doesn’t need to be refrigerated and it has familiar flavors party-goers enjoy.  As a bonus, it’s super friendly to your vegan and gluten free friends!  No one wants to leave out those friends!

tex mex quinoa | pale yellowOverall tex mex quinoa is smokey in flavor from the cumin and crunchy from the quinoa.  The lime juice adds plenty of zip and the avocados are creamy.  This is one of my favorite lunches and I’m excited to finally share it with you!

tex mex quinoa | pale yellowOne Year Ago – Sriracha Chicken and Roasted Corn & Red Pepper Farro Salad

Print the Recipe!

Tex Mex Quinoa
Yield – 5-6 lunch servings

1 cup quinoa
2 cups vegetable stock
1 tablespoon olive oil
1 medium onion
2 small bell peppers (red and yellow) or 1 large pepper
2 roma tomatoes
1 15-ounce can black beans
1 15-ounce can corn
1 bunch cilantro
1 ripe avocado
1 teaspoon cumin
1/2 teaspoon garlic powder
salt + pepper
juice of 1 lime

  1. Add the quinoa and vegetable stock to a medium saucepan over low heat.  Simmer and cook until all the liquid is absorbed, stirring periodically.
  2. Heat the olive oil in a large saute pan.  Finely dice the onion and add to the pan.  Sprinkle with salt.
  3. Finely dice the bell peppers and add them to the pan.  Sprinkle with salt.  Saute until the onions are translucent and the peppers are soft.
  4. Roughly chop the tomatoes, salt liberally, and add to a large bowl.
  5. Rinse the black beans and corn and add to the tomatoes.  Chop the the cilantro and avocado and add to the bowl.  Set aside.
  6. Sprinkle the cumin and and garlic over the cooked onions and peppers.  Add on some freshly cracked pepper.  Stir to combine.
  7. Add the cooked quinoa and onions & peppers to the bowl.  Stir to combine and add the lime juice.  Taste and add more salt and pepper if necessary.tex mex quinoa | pale yellow

Leave a comment

Filed under Savory

Tomato Spinach Garlic Quinoa

tomato spinach garlic quinoa | pale yellowIn January I made a whole list of goals and tasks I wanted to accomplish in 2013.  One of those goals was to post more healthy recipes and meals.  Ha ha ha, that hasn’t happened!  I did get all healthy with the juice cleanse and a month of vegan eating, but that didn’t last long.  Despite all the recipes for cookies, cupcakes, and other treats,  I try to eat healthy meals.

tomato spinach garlic quinoa | pale yellowAnyone who has eaten lunch with me the past six years knows I tend to eat the same thing everyday, or at least a variation on a theme.  I want a lunch that is healthful and filling and is something I don’t have to think about.  For the past six months I’ve been in love with quinoa salads.  I have been making various versions like southwest, Mediterranean, and pesto.  Over the next couple of weeks I hope to share some of my favorites with you.

tomato spinach garlic quinoa | pale yellowWhat I like about quinoa salads is how well they keep in the fridge.  It’s easy to make a big batch and scoop out a portion each day for lunch.  Usually I order in food on Friday, so four portions is the perfect amount for the week.  Accompanied by some fruit and a crunchy snack, I’m good to go for the rest of the work day.  This particular quinoa salad smells like garlic bread!  I love the flavor of the cooked onions, garlic, and spinach with the burst of freshness from the raw tomatoes.  The quinoa is full of protein and is the perfect little nugget to absorb the flavor.  PS, cook your quinoa in broth, it makes a HUGE difference in flavor, trust me, if you want tasty quinoa, cook it in something tasty!

tomato spinach garlic quinoa | pale yellowOne Year Ago – Mint Chocolate Cupcakes, Chocolate Cake with Strawberries and Whipped Cream in Jars

Print the Recipe!

Tomato Spinach Garlic Quinoa
Yield – 4 entree servings, 6 side servings

1 cup quinoa (I buy pre-rinsed)
2 cups vegetable stock
pinch of salt
1 tablespoon olive oil
1/2 large yellow onion
4-5 cloves of garlic
5 ounces fresh baby spinach (one clamshell)
10 ounces cherry tomatoes
juice of one lemon

  1. Add the quinoa, stock, and a pinch of salt to a medium saucepan.  Heat on medium-low so that the mixture is simmering.  Stir occasionally and cook until all the stock is absorbed.
  2. Meanwhile add the oil to a large saute pan and finely dice the onion.  Add the onion to the hot pan and cook until the onions begin to brown.  Sprinkle the onions was a pinch of salt.
  3. Finely chop the garlic and add to the onions.  Cut for one minute or until your smell the delicious garlic.
  4. Add the spinach and cook until all the spinach is wilted.  Let cool slightly.
  5. Chop the tomatoes in half or in quarters if they are large.  Add the tomatoes and sprinkle with salt.
  6. Chop up the cooked spinach mixture and add to the tomatoes and then stir in the cooked quinoa.
  7. Squeeze the juice of the lemon in the salad and stir.
  8. Serve hot, cold, or room temperature.tomato spinach garlic quinoa | pale yellow


Filed under Savory