Fresh Veggies with Pasta and Smoked Salmon

If you have been following my post, you will know that each week I feature a recipe from the previous week Foodie Friends Friday Linky Party.  I also try to make that recipe and usually change it to suit my own needs and  also the ingredients I have in my house.  While scrolling through the 150 plus recipes that were linked last week, a recipe jumped out at me and when I opened the link up I thought ~~ what a great way to use some of the fresh vegetables that are growing in my garden.

You are probably thinking... well, where did she get this great recipe.  The recipe came from one of our FFF members Lois from Walking on Sunshine and she in turned got it from Sunflower Supper Club.  The original recipe was posted on our Linky Party.  See how great these parties are, recipes are passed from one to another and either used as the recipe states or in my case tweaked slightly.  You can always join us, each weekend for our linky parties, either coming back to my blog or heading over to Foodie Friends Friday.  There are always great recipes from a multiple of great cooks and the best part they have been tried and liked by the bloggers and their families themselves.

Let's get onto what I did to this fabulous recipes.  The only thing I really did was add more vegetables.  To see the original recipe from Walking on Sunshine go HERE.

Fresh Veggies with Pasta and Smoked Salmon

Ingredients:

1 cup tomatoes - I used both red and yellow cut in small pieces

1/2 cup red onions -diced

1/2 cup cucumbers -diced

1/2 banana pepper - cut in small slices

1 1/2 garlic cloves minced

1/8 cup fresh basil - chopped (that was all I had - you could use more)

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp red wine vinegar

1/2 tsp salt

1/4 tsp ground pepper

2 cups cooked pasta - I used small shells

1/2 cup Tillamook garlic white cheddar cheese (cut in approx 1 cm cubes)

3/4 cup smoked salmon

fresh parsley to garnish

Cut vegetables and place in bowl. In separate bowl combine basil, olive, oil, vinegar, salt and pepper and stir until mixed.  Add to vegetable mixture, cover and let sit for approximately an hour, stirring occasionally.

Cook pasta as directed on box.  Add to vegetable mixture, stir.  Add cheddar cheese and smoked salmon. Place on plate and garnish with fresh parsley.  Enjoy.

look at all this goodness

dressing applied to vegetables

I had first served with out smoked salmon...
as I had forgot to put it on.

Enjoy!

Thanks Lois for this great recipe and I hope you like the changes that I made. 

 This recipe and many more can be found on our wonderful Linky Parties.

Til next time <3 <3 <3  Marlys

Links Thursday Treasures, Simple Meals Friday, Saturday Dishes Link Party - Noodle

 

Akume

Akume is a traditional Togolese meal that is made with corn flour.  It is eaten with Green sauce with is made with Ademe leaves (a native vegetable green), jute leaves or spinach and we have even made it with cassava  leaves.
In this post I will show how Akume or corn porridge is made.  I have been trying to make this myself but still haven't been able to whip or stir it enough to get the right consistency.  Maybe one day I will be able to make it from start to finish.

Akume with Ademe Sauce

                                                           Akume
Ingredients
2.5 cups water
1-1.5 cups corn flour ( we do mix small amount of white flour with the corn flour - approximately 1/4 cup)

Bring water to a boil.  Once water has come to a boil, mix 1 tbsp of corn flour in 1/2 cup of cold water.  Stir into boiling water.  Boil for a few minutes.  Pour about 3/4 cup  of this mixture in a bowl and set aside. Pour approximately 1 -1.5 cups of corn flour into boiling water and stir.  Continue to stir until akume becomes firm but soft to the touch.  Pour in the corn flour mixture that you set aside, let it come to a boil before stirring into the rest of akume.  Once it is to the right consistency, pour a small amount of water into a bowl and swish it around and dump it out (this is so that the akume doesn't stick to the bowl.  Spoon the akume in the bowl and tap down.  Place upside down onto a rinsed plate and remove the bowl.

* All measurements of the ingredients are an approximations as we don't measure.  My husband always tells me ~ we just pour what we think is right... we don't have measuring cups.

The beginning of the stirring

more stirring

continue to stir

pouring in the set aside corn flour

stirring

it is starting to look right.

akume in bowl turned up side down on plate

 

Akume

I will post the recipe for the Ademe sauce soon.

  Til next time <3 <3 <3  Marlys

Kale and Chickpea Quinoa

Lately it seems like the only thing that I blog about is the recipe that I make from Foodie Friends Friday Linky Party but lately that is the only place I have to go and get some great recipes.  This week again I have a superb recipe ~ and I found it on...... You guessed it right Foodie Friends Friday. This recipe is downright fantastic and even my husband liked it and he is not a fan of quinoa.  When we first found quinoa I made it at least every other night and my husband gets tired of things very quickly, so when he heard I was making quinoa for dinner the other night.... his nose went up and he wasn't very excited.  To my surprise he ate it and went for seconds and today when we were eating seconds he jumped at having more.... That is how good it is.
Where is the recipe from you may ask... It is from The Veggie Nook and the recipe is called Quinoa with kale, raisins and chickpeas.  I am not vegan so did use some animal products in mine and I also used some different veggies.... But, I know I will be making this again and the leftovers even tasted better then the first day!

Kale and Chickpea Quinoa

Ingredients:

2/3 cups dry quinoa, rinse well

1 1/3 cup water mixed with maggi cube (chicken flavour)**

2 cups kale torn in pieces

small amount of spinach

1 tsp coconut oil

2 cloves garlic minced

small amount of banana peppers minced

1/4 cup onions sliced very thinly

1/2 cup mushrooms

1/4 cup green beans

1/2 cup cooked chick peas*

1/4 tsp seasalt

1/2 cup yellow or red cherry tomatoes ( I cut mine into quarters)

* was going to put in 1/4 cup dried cranberries - but I forgot.

*I approximated all my ingredients... I don't measure except for the quinoa and water I cooked them in. 

* Cook dried chickpeas in water until soft.  I do not soak mine before I cook them.  I rinse and then cook them in water with a small amount of salt.  Keep adding water until chickpeas are soft and don't  burn them like I just about did... I got to the stove just as they were starting to burn.

** You could use chicken broth or veggie broth instead of  maggi cube mixed in water.

Place quinoa and broth in large saucepan and bring to boil.  Turn heat down to simmer until almost all the liquid is absorbed.  In last couple of minutes add kale and spinach and give a stir.  Cover and cook for another 2 minutes.  Set aside.

Heat a large pan over medium heat, add oil and saute garlic, banana peppers and onions until starts to turn brown. Add mushrooms and green beans.  Cook until green beans are starting to get soft.  Add chickpeas and cook until warm.  Add quinoa and seasalt, stir well.  After everything is warm and just about ready to serve, add cherry tomatoes and cook for one minute.  Serve.

For leftovers we just heated everything up again and Enjoyed.

This is a recipe that I think you could add just about any vegetable you want into it.  I think I will be doing some experimenting the next time I make it.

Til next time <3 <3 <3 Marlys

Linked to these great parties: Foodie Friends Friday,  Gluten Free Friday Recipes #4

  

Foodie Friends Friday Linky Party ~ August 31

The end of the month.  Where has the time gone?  I am not sure I got everything accomplished this summer yet but hopefully the weather cooperates for a few more months.  Last week our Linky Party was great, with  149 great recipes and I think I got to everyone's again this week.  I apologize if I didn't comment on at least  one of your links... I certainly tried too.

We had a change also last week

We now have 3 sets of winners:

1. Top Voted

2. Top Clicked

3. Random Picked for our Sponsor Gift

Top Voted 

1. Muffin Doughnuts -Cozycakes Cottages
2. Turtle Smoothie-Project Healthy Ever After
3.  White Chocolate Cranberry Oatmeal Delight - Project Healthy Ever After

1. Muffin Doughnuts -Cozycakes Cottages
2.  Pot Pie Pizza - Family Food Finds
3. Old Fashion Mac and Cheese - From Calculus to Cupcakes

    

Random Picked Prize Winners

1.  What's Cooking in The Burbs

2.  Vegetarian Mamma

3. The Veggie Nook

Congratulations to all the winners and to everyone that linked up ~ All your recipes are marvelous! 

 Host Favorite:

please grab a button or go to
Foodie Friends Friday

Once again I had a hard time to pick which recipe I liked the best... there are so many, but as I have only been picking one... This weeks Host Favorite is.......   The Veggie Nook for her quinoa with kale, raisins and chickpeas recipe.  I did make this and it was delicious.  I don't have the post ready but hopefully I will get it done soon and will leave the link on here.  To get to my post for this recipe, go HERE.

My picture of the Quinoa dish

This Week Party:

I am sure this is what everyone is waiting for... what is happening this week.  Once again we have a great giveaway for 3 Randomly picked links.  This giveaway is from one of our members ~ Robyn's View and she has donated 3 bags of  Ranch Dressing:

This week's hosts:

Foodie Friends Friday http://ww.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Angie at A lil Country Sugar  http://alilcountrysugar.blogspot.com/  

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com

Keira at Luscious Delights www.lusciousdelights.blogspot.com.au

R Dawn at http://www.spatulasonparade.blogspot.com

Ericka at http://www.chefpickykid.com

Michelle at http://www.fromcalculustocupcakes.blogspot.com

Cynthia at http://feedingbig.blogspot.com

Sarah at Everything in the Kitchen Sink http://everythingkitchensink.blogspot.com

Rules:

Kitchen work at Church Camp

Our church has camps throughout the summer and few a days during the summer I go there to work in the kitchen.  We have lots of fun working, visiting and there is always lots of laughter. The camp is set in the woods away from civilization... with no internet access or even little cell phone access.  When I go there it is a time to relax, get away from the day to day trials that stress me and be with others that believe the same way, cooking, baking and talking about the trials and temptations that beset us on our travels.  Each year I meet someone new and a friendship starts.

Hasscib Lake Camp

serving and making breakfast for 60-70 people

there is always baking to be done

 

A lesson is given and then pulla was served for afternoon snack
the children ate 13 loaves! 

   

Nature

 
                                               Enjoying the Fireplace- hot dogs, visiting and singing.

Once again this year I had a fun time.  Cookies were baked and frozen for the next camp, no pulla as that was eaten fresh and the children kept asking for more.  As I leave the camp, I reflect on my days there and marvel on how God has been so gracious.
                                 til next time <3 <3 <3  Marlys
   

Foodie Friends Friday Linky Party August 24/12

153 fabulous recipes were linked up last week and where are we going HIGHER, I didn't hear you.... Where are we going HIGHER- That is right we are going higher and this is going to be the best Linky Party of the century.  Well, I can dream can't I.  I love all the recipes and the best part of this all is that all these recipes are at my fingertip.  Whenever I want something new, all I have to do is scroll down through my linky party.  Isn't that great.... You, yes I am talking to you, can have this too.  You could also become a member of this terrific group by going to Foodie Friends Friday and asking for an invite and you too can become a member of this great group.

Last week our party was sponsored by Farm Girls Glitz and received lavender body scrub.
 The Top 3 Voted for last week were:

Jams n Pans
Petits Gateaux ..Apple carrot and walnut cakes 

Hugs and Cookies XOXO
Reese's Overload Cake

Rants From My Crazy Kitchen
Chicken Pot Pie 

Congratulations to all the winners and I hope you enjoy your giveaway.

Top 3 Clicked for this week are:

Swedish Berry Blondies from Hun... What's for Dinner

No Bake Butterscotch - Pretzel Bars from My Biscuits are Burning

Petits Gateaux - Apple carrot and walnut cakes from Jams N Pans

Host Favorite:   Goes to All is Amazing for her confetti bars and a ride down memory lane for me.

Please grab button for your page.

For my recipe for confetti bars you can go here

Now for this week's party

3 Randomly Picked Recipes

will received Home Hot Jam

Sponsored by Dogwood Acres

3 Randomly Picked Recipes will Receive Homemade Hot Jam Sponsored by Dogwood Acres
One of our own FFF members R Dawn @  http://www.spatulasonparade.blogspot.com

Come and Join the Fun 

Members:

Tracy @ http://www.busyvegetarianmom.com/

Marlys @ http://marlys-thisandthat.blogspot.com/

Robyn @ http://www.robynsview.com/

Lois @ http://wifeofthecolonel.blogspot.com/

Ericka @ http://www.chefpickykid.com/

Cindy @ http://www.cindysrecipesandwritings.com/

Skye @ http://avirtualessence.blogspot.com/ 

R Dawn @ http://spatulasonparade.blogspot.com/

Angie @ http://alilcountrysugar.blogspot.com/

Sarah @ http://everythingkitchensink.blogspot.com/ 

Lindsey @ http://www.familyfoodfinds.com/

Michelle @ http://www.fromcalculustocupcakes.blogspot.com/

Rules:

Butterscotch Confetti Squares

Last week as I was going through all the wonderful recipes that were linked up on our Linky Party, I came to a blast in my past recipe.  I had forgotten about this one and haven't made it for years.  It was one of my favorite squares.... something that I would make when I felt down and needed a pick me up.  Something to remind me of home and I am not even sure why as I don't remember them ever being made at home but they were always at any gatherings... showers, parties and just get-togethers.

I haven't made these for years, probably because my husband has a peanut allergy, but I decided to make them now.... I would hide them and he will never know that they are around. :)  They will just be for me.... all mine. And as long as you don't break the secret, I will have them all to myself.

I also took out my good peanut butter for them.  The jar that I hide in the pantry cupboard, the one that only I know where it is.  My Canadian Kraft peanut butter, yes they are going to be good.

This recipe was found All is amazing, but as all the recipes I have shared... this one I do differently and here is how I make them.  I apologize my pictures didn't turn out very good.  So I made these again today so that I could maybe get some better pictures....

   
                                                             Butterscotch Confetti Squares
Ingredients:
1/2 cup butter
1 cup peanut butter
1 bag butterscotch chips
3/4 bag of marshmallows (10 ounce bag)- either white or coloured
3/4 cup sweetened coconut (optional)
1/4  cup diced peanuts (optional)
1/4 cup toffee bits (optional)

In a large bowl melt butter, peanut butter and butterscotch chips in the microwave.  I do 30 seconds to 1 minute interval and stir in between... If all the chips don't all melt, that's ok, I like the little bits of butterscotch in my squares
Add miniature marshmallows, coconut, peanuts and toffee bits if you want.  The marshmallows may melt slightly.  Once it is all mixed, spread in greased 8 X 8 pan and place in fridge until firm.  Cut in squares and enjoy... And try not to eat the whole pan.

my Canadian Kraft Peanut Butter <3

mixing all ingredients.

spread in pan and wait until firm... this is the hard part!

 

Enjoy! I bet you can't eat just one!

Enjoy!

                       til next time <3 <3 <3  Marlys
Links:  Food Holiday Link Party

Dove Fudge

A couple of weeks ago, I found a recipe for Dove Fudge that was linked to our Foodie Friends Friday party by Dawn's Divine Delight and I picked it as my host favorite.  At the time of the party I wasn't able to make it as I ran out of time, but I did have the ingredients and this past week I made it and it was absolutely amazing. If you love dove candy as much as I do, you will love this fudge and it is hard not to eat it all in own sitting.  So, if you are like me and need some chocolate... you need to make this, NOW.

Ingredients:

1/2 bag mild chocolate dove candies

1/2 bag raspberry dark chocolate swirl dove candies

3 cups sugar

3/4 cup butter

1 can evaporated milk

1 cup homemade marshmallow fluff - recipe here or 1 jar (7oz) marshmallow creme

1 tsp vanilla

Make homemade marshmallow fluff using directions found here.  This makes a large batch, so you may want to half it. Set aside 1 cup.  The rest can be place in fridge for upto 2 weeks.

Cut up dove candies and set aside.  Bring sugar, butter and milk to a full rolling boil on medium heat. Boil for 4 minutes or until candy thermometer reaches 234 degrees.  Add chocolate and marshmallow fluff, stir until melted.  Add vanilla. Pour into foiled covered pan ( I used a 9 X 13 pan).  Cool and once firm cut into bars and enjoy.

                                                                

Enjoy!

These are so good... and the raspberry flavour..... YUM!  I am thinking that these would be good with different chocolates too... I think I will be experimenting in the near future, especially when I have about 3-4 more cups of marshmallow fluff left over.
               til next time <3 <3 <3  Marlys

This recipe was shared on: Tasty Thursdays #6, Foodie Friends Friday Linky Party, Sweet Confessions Sunday Link Party, Make the Scene Monday, Food Holiday Link Party