A less than laborious Labor Day.

Something about the changing weather is really making me realize the amount of time that has lapsed since I left home. Its been two weeks, but I still don't feel like I've really established much up here yet. My feelings of just floating through everyday are understandable, I suppose. Without work, school, or people, the days tends to feel the same.


I'm definitely ready to start classes on Wednesday.


I started up a Facebook page for this blog today. I would greatly appreciate anyone and everyone who "likes" my blog page or posts any feedback or recipe requests on the page. I'm still getting the hang of things on here, and there are a lot of things that I'm still working on (i.e. photography...). The "Like" button is in the top right corner of this page, and here is the link for the Facebook page.


Thanks to all supporters! It makes this transition a little easier.


Decided to get spicy for dinner tonight. Enjoy!


Moroccan-Inspired Quinoa Salad
Serves 2 entree portions or approx 4 side dish portions


Ingredients:
1 cup quinoa (I never rinse mine)
1/2 cup vegetable stock
1 1/2 cup water
1 tablespoon olive oil
1/4 teaspoon curry powder
1/4 teaspoon turmeric
1/8 teaspoon cinnamon (a dash)
1 half of a medium size onion, chopped
1 large carrot, grated
1/4 cup sliced almonds, toasted


In a medium sauce pan, bring vegetable stock and water to a boil. Once boiling, add quinoa. Lower heat to a simmer and cover. The quinoa should take approximately 10-12 minutes to cook. Once the quinoa has absorbed all the liquid remove from the stove and let sit for 5 minutes while still covered.


While the quinoa cooks, add olive oil and spices to a medium sized pan over medium heat. Once you can smell the spices add the grated carrot and chopped onion. Stir frequently and cook until the onions have softened, for approximately 5-7 minutes.


If you don't have almonds that are toasted, you can toast them yourself by placing them in a small pan over medium-low heat. As soon as you smell the almonds remove them from the heat and allow them to cool before serving.


Once the quinoa and spiced vegetables are done, stir together until the quinoa has a golden color and the vegetables are evenly distributed throughout. Top with toasted almonds and serve hot.

Later on I decided to make myself a little snack. Nothing too complicated. It is Labor Day after all.

Greek Yogurt with Peach Balsamic Reduction

Serves 1

Ingredients:

1 cup nonfat, plain greek yogurt (or your own preference)

1 half of a ripe peach

1 tablespoon honey

1 tablespoon balsamic vinegar

1/8 teaspoon of cinnamon

1 teaspoon of brown sugar

Slice peaches thinly. In a small sauce pan combine all ingredients (except the greek yogurt) and bring to a slow boil over medium heat. Stir for about 5 minutes and remove from heat.

Spoon over greek yogurt and enjoy this delicious, healthy snack!

This would be a great topping for ice cream too!