Cindy's Recipes and Writings

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, What's For Dinner? | 2 Comments

Cardamom Coriander Chicken #RecipeRedux

Posted on April 22, 2015 by Cindy Kerschner

This month Recipe Redux is doing some Spring Cleaning!

The Challenge

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”

That’s a tough one. I’m an impulse spice buyer. I hear about a new-to-me flavor and I want to give it a try. Problem is, my desire to create exceeds my free time allowed. So some spices get “shelved”.
That was the case with cardamom and ground coriander seeds. So for today’s recipe post, I chose to use both. I mixed both spices with a bit of salt, lemon juice and olive oil to make a rub.
Chicken breast sounded like a good protein to try out my new spice rub.
A quick pan saute and side of pesto coated muliti-grain angel hair and it was Cardamom Coriander Chicken dinner!

Yum

Cardamom Coriander Chicken

Ingredients

4 4-ounce chicken breasts

rub

1/2 teaspoon cardamom
1/2 teaspoon coriander seed powder
1/8 teaspoon salt
2 teaspoons lemon juice
1 Tablespoon olive oil

Instructions

Mix together rub ingredients.
Coat both sides of chicken with rub.
Heat skillet to medium high heat.
Sear chicken on both sides. Reduce heat, cover and simmer until thoroughly cooked. (165 degrees).

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.cindysrecipesandwritings.com/cardamom-coriander-chicken-reciperedux/

About Recipe Redux:

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

You can apply to join here .

Enjoy all these pantry finds recipes from Recipe Redux!

An InLinkz Link-up

Posted in #RecipeReDux, chicken, What's For Dinner? | Tagged chicken, recipe redux | 3 Comments

Granola Salad #SundaySupper

Posted on April 19, 2015 by Cindy Kerschner

What did you think of when you saw “Granola Salad” as my post today?

When I named it I thought this wheatberry salad looked a lot like granola. It has a lot of the same ingredients. You’ll find bits of dried apricots, craisins, sunflower seeds and pistachios among the wheatberries and soy nuts. Sweet, crunchy and satisfying.

Granola, right? Well, not exactly.
This whole grain salad makes a great picnic side dish. I love the color! Specks of red, orange, and green dot the brown canvas of grains and seeds.

The warmer weather is slowly creeping in here. My lawn is getting greener and I have that itch to be outside.

Our Sunday Supper group hails from around the world where for some, it’s picnic weather all the time!
So today we are celebrating the start of picnic season. A spring picnic before the bugs wake up and the heat and humidity set in seems kind of nice, doesn’t it?
Thanks T.R. from Gluten Free Crumbley for hosting our picnic! now can someone pass me a napkin?

Print
Yum
Granola Salad

Yield: 8 servings

Ingredients
1 cup dried wheatberries
2 1/2 cups vegetable broth
1/2 cup chopped dried apricots
1/2 cup craisins
1 cup roasted soy nuts
1/2 cup roasted sunflower seed kernels
1/4 cup chopped pistachios
dressing
1/2 cup vegetable oil
2 Tablespoons rice vinegar
2 tablespoons honey
1/2 teaspoon salt
Instructions
Bring broth and wheatberries to a boil. Cover, reduce heat and simmer for 15 minutes until soft but still chewy.
Drain off any excess liquid. Chill.
Mix together oil, vinegar, honey and salt. Set aside.
Combine remaining ingredients with wheatberries.
Toss with dressing and allow at least 30 minutes for flavors to blend before serving.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://www.cindysrecipesandwritings.com/granola-salad-sundaysupper/

Enjoy all these great picnic ideas from the Sunday Supper Group!

Appetizers:

Caprese Skewers by Hezzi-D’s Books and Cooks
Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
French Onion Dip, with Greek Yogurt by Casa de Crews
Mediterranean Spiced Hummus by Take A Bite Out of Boca
Pepperoni Pinwheels by That Skinny Chick Can Bake
Watermelon Salad by annaDishes

Beverages:

Blackberry Lemonade by The Redhead Baker
Blueberry Mojito Mocktails by NeighborFood
Grandma’s Stuff by Jane’s Adventures in Dinner
Minty Cardinal Punch by Food Lust People Love
Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
Sangria Punch by A Day in the Life on the Farm
Strawberry Pineapple Lemonade by Noshing With The Nolands

Main Dishes:

Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Boneless Chicken Wings by Nosh My Way
Burger Ice Cream by Brunch with Joy
Chicken Salad Sliders by Life Tastes Good
Spanish tortilla by Caroline’s Cooking

Sides:

Broccoli & Tomato Pasta Salad by Flour On My Face
Buffalo Macaroni Salad by Sew You Think You Can Cook
Couscous Veggie Salad with Pesto by Cooking Chat
Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
Granola Salad by Cindy’s Recipes and Writings
Greek Style Asparagus Salad by Curious Cuisiniere
No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family

Soups and Salads:

Barley and Rice Salad by Family Foodie
Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
Smoked Turkey Salad by Our Good Life
Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen

Desserts:

Bacon-Bulleit Brownies by Culinary Adventures with Camilla
Fudgey Coca Cola Cake by Recipes Food and Cooking
Earth Day Cupcakes by Savory Experiments
Gluten Free Cookie Bars by Gluten Free Crumbley
Lemon Lime Pound Cake by Vintage Kitchen
Lemon Yuzu Cookies by NinjaBaker.com
Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
Peanut Butter Bars by Cosmopolitan Cornbread
Peanut Butter Carob Bars by Pies and Plots
Sourdough Chunk Cookies by What Smells So Good?

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, picnic, salad, side dish, soy, vegetarian, What's For Dinner?, whole grain | Tagged #SundaySupper, dried fruit, granola, picnic, salad, whole grains | 58 Comments

Roasted Garlic Cauliflower ‪#‎NationalGarlicDay‬

Posted on April 19, 2015 by Cindy Kerschner

Calling all garlic lovers! Welcome to National Garlic Day 2015, hosted by Heather from girlichef. April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of “the stinking rose”. Whether it’s the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic.

Garlic makes everything better. Add a little. Add a lot. Its all good.
In celebration of National Garlic Day, a group of us food bloggers got together to bring you some of our favorite garlic recipes.

I put garlic in so many dishes. Dressings, sauces and marinades adore chopped garlic. I was taught to rub wooden salad bowls with garlic to infuse that killer flavor.
Then there’s roasted garlic. Roasting brings out the sweetness and full flavor of this bulb.
Roasted Garlic Mashed Potatoes appear on menus everywhere.
Home cooks found out how easy it is to roast it. Cut off about 1/2-inch of the stem end to expose the cloves, brush with oil, wrap it in foil and bake until soft and golden colored.
So it wasn’t a stretch to add it to some butter, thyme and a sprinkle of salt and pepper. Now I needed a veggie to coat with this deliciousness.
Cauliflower came to mind. Roasted cauliflower to be exact. Roasting brings out the flavor and sweetness in cauliflower too. Double treat.
This is a simple recipe, but sometimes those are the best.
If you don’t like your cauliflower chopped, of course you can eat it like this!

Yum

Roasted Garlic Cauliflower #GarlicDay

Ingredients

1 head cauliflower cut into florets
2 Tablespoons olive oil, divided
1 head garlic
1 tablespoon fresh thyme leaves
4 Tablespoons butter
salt and pepper to taste

Instructions

Preheat oven to 350. Cut stem end off garlic, rub with oil, wrap in foil and bake until cloves are soft and golden brown. (about 30 minutes)
While garlic roasts, rub florets with oil. Lay out in a single layer and roast until softened and browned. About 20 minutes.
Remove roasted garlic cloves from bulb. Smash or chop.
Melt butter. Toss cauliflower, garlic, thyme and seasoning in melted butter.
Serve florets whole or mashed.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.cindysrecipesandwritings.com/roasted-garlic-cauliflower-garlicday/