Veggie salad for the hot days

With summer such a high commodity in Europe, I prefer as much as I can to spend most of the hot and sunny days outdoors. Either taking short trips, either going out with the baby, my time spent indoors is significantly limited. But we also need to eat, even only once in a while. For such situations, fresh salads are there to feed your hunger.

A couple of weeks ago, I did some creative salad cooking and the result was very healthy and fit for every kind of meals: either company for pasta, or for some chicken or just as an individual healthy meal.

The preparation took around 20 minutes. It serves 3.

Ingredients:

250 brown champignons, finely chopped

250 fresh tomatoes, finely chopped

3 yellow paprika, finely chopped

1 big cucumber, finely chopped

250 gr. corn

200 gr. water creast

salt, on taste

black pepper, on taste

dried oregano, on taste

150 ml. olive oil

Directions:

Mix well all the ingredients together and let to rest in the fridge for half an hour. 

Bon Appetit!

Recipe of the week: Quinoa goat cheese salad

I recognize that quinoa is by far one of the least favourite foods. First and foremost, I do not understand why eat foods without taste. Second, I hate the smell of it, of wet earth. Not exactly an inviting fragrance to have your good morning boost.

The last week though, I decided to do more healthy food experiments - details coming up soon and I ended up buying a bag of quinoa. It took me a couple of minutes to figure out what I want to mix with it for feeling that I eat more than a tasteless something. 

When I am out of ideas, as usual, cheese creativity helps. Goat cheese in this specific case. I also added for flavour avocado, olive oil, salt and some butter, and cherry tomatoes too. Lessl than 30 minutes later I was happy with the results, and the salad was rich in vitamins and proteins to keep me energized for a long time after.

It serves 2. Preparation time: 20 minutes

Ingredients:

100 gr. quinoa

200 gr. goat cheese

1/2 teaspoon salt

1 teaspoon olive oil

50 gr. butter

1/2 ripe avocado

Clean the quinoa till the water comes up clean.

Put to boil 150 gr. water and add the salt and butter. When it boils, add the quinoa and leave it for 10 minutes.

Slice the goat cheese and the avocado. 

Wash the cherries and cut it into 4 small pieces each tomato.

Add the soaked quinoa and mix it well.

Add the olive oil.

Wait for 2-3 minutes and start eating. 

You do not need anything else for the breakfast, besides, of course, the coffee and some fresh orange juice.

Bon Appetit!

Boiled Words prepared a pineapple and tuna salad

I like to have at least one fish meal on Shabbes but at least for the next weeks, when the summer is officially in town, we try to limit as much as possible the unnecessary heating. Let's welcome the fine selection of salads into our menu then!

As I am still learning how to match tastes and different kind of foods, I find challenging to find the right combination for tuna fish. I tried with avocado, with lemon slices, with cherry tomatoes and even without any other companion than some drops of olive oil. In the last case I was told that maybe I am trying to feed my dear family cat's food. 

Long time ago, I tasted a delicious tuna and pineapple salad and had it in my mind for a long time. Fortunately, the last week I also had it in my fridge. The preparation is very fast, the mixing of the ingredients without pain and the taste good to pleasant. If you plan to save some money for the summer trips, you might be delighted to know that it is very cheap too.

What you need for a salad for 4 persons:

250 gr. tuna fish, preferably without oil

250 gr. pineapple with a low concentration of sugar

1 tbs. olive oil

1 pinch of Cayenne pepper

Mix the ingredients well and keep it in the fridge at least 1 hour before serving. It goes as an independent meal at the beginning of the eating. It goes with a fresh lemonade or with a nice white wine!

Bon Appetit!