Quinoa Vegetable Salad
Seafood-Stuffed Mini Pitas
Bird ’ s Nest Cupcakes
Serves 6 Serves 12 Serves 12
Ingredients :
• 1 cup white quinoa
• 2 tablespoons olive oil
• 1 cup chicken or vegetable broth
• 1 cup water
• 1 yellow pepper , diced
• 1 / 2 cucumber , diced
• 1 / 2 red onion , diced
• 1 cup cherry tomatoes , quartered
• 10 basil leaves , finely chopped
• 10 chives , finely chopped
• A few basil leaves for garnishes
• Salt and pepper to taste Dressing
• 1 / 2 cup olive oil
• 1 / 4 cup lemon juice
• 1 / 4 cup white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste
Directions : 1 . Rinse quinoa until water runs clear .
2 . In a saucepan , bring broth and water to a boil and add quinoa . Reduce heat , then cover the saucepan and let simmer for 15 minutes . Remove from heat and let sit for 10 minutes before fluffing with a fork . Spread quinoa onto a plate or cookie sheet and cool in the refrigerator for at least 1 hour .
3 . In a small bowl , mix all the ingredients for the dressing .
4 . In a large bowl , combine cold quinoa and other salad ingredients ( except the basil leaves for garnishes ).
5 . Add dressing and mix well . Garnish with basil leaves .
Ingredients :
• 8 ounces of mock crab or pollock
• 1 cup English cucumber , finely diced
• 1 cup fresh cooked corn kernels
• 1 / 3 cup Miracle Whip or mayonnaise
• A few sprigs of fresh cilantro , chopped
• 1 French shallot , finely chopped
• A few drops of hot sauce of your choice
• 2 teaspoons seafood seasoning
• Salt and pepper , to taste
• 12 mini pitas
Directions :
1 . In a bowl , combine the mock crab , cucumber , corn , mayonnaise , cilantro , shallot , hot sauce and seasoning . Season to taste with salt and pepper . Then , let it rest in the fridge for at least 30 minutes .
2 . Stuff the mini pitas and serve .
Ingredients :
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 / 2 teaspoon baking soda
• 1 / 2 teaspoon salt
• 1 / 2 teaspoon cinnamon
• 1 / 2 cup whole milk
• 1 / 2 cup sour cream
• 1 / 2 cup butter , softened
• 1 / 4 cup sugar
• 3 / 4 cup brown sugar
• 2 eggs and 1 yolk Frosting / Garnishes
• 3 / 4 cup unsalted butter , softened
• 2 and 1 / 4 cups icing sugar
• 1 teaspoon vanilla extract
• 1 / 4 teaspoon salt
• 3 tablespoons heavy cream
• 3.5 oz semi-sweet baker ’ s chocolate
• 36 candy-coated chocolate eggs
Directions :
1 . Preheat oven to 350 F . Line 12 muffin cups and spray with cooking spray .
2 . Sift the flour , baking powder , baking soda , salt , cinnamon .
3 . Combine milk and sour cream . Beat the butter , add the sugars and beat until light and fluffy . Add eggs and yolk to the mixture and blend . Add 1 / 3 of the flour mixture and 1 / 2 of the milk mixture and repeat . Add 1 / 3 of flour , add 1 / 4 cup of boiling water , stir .
4 . Pour batter in muffin cups , bake for 25 minutes and cool .
5 . Beat butter and add half the icing sugar and mix . Repeat with the second half of the sugar . Add the vanilla , salt and cream , mix on low . Pipe a circle of frosting on each cupcake .
6 . Shave chocolate , place on icing to create nests and place three candy eggs on top of each nest .
SOUTH � MARCH-APRIL ’ 24 � 25