Monthly Archives: May 2014


1/2 pkg of dried spaetzle

10 breakfast style sausages

1 cup shredded parmesan and cheddar mixed

2 finely diced shallots

1tbsp butter

1/4 cup finely chopped fresh dill

1/4 cup bread crumbs

Boil spaetzle according to package instructions.  Brown sausages. Brown shallots in butter.  Brown cooked spaetzle in sausage and butter drippings.  Add all together and cheese, bread crumbs.  Stir and add salt, pepper and top with dill to serve.

Serve with beets or kale.

Quinoa and Wild Rice Stuffed Squash

  • 6 small acorn squash, halved and seeds removed
  • 6 cups water
  • 1 cup uncooked wild rice (genuine Ojibwa if possible), rinsed
  • 1 cup uncooked quinoa, rinsed
  • 2 tsp. vegetable oil
  • 4 green onions (white and pale green parts), chopped
  • ½ cup chopped celery
  • 1 tsp. dried sage
  • ½ cup dried cranberries
  • ⅓ cup dried apricots, chopped
  • ⅓ cup chopped pecans or walnuts
  • ½ to ¾ cup fresh orange juice
  • Salt to taste
  1. Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.
  2. Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice is tender, about 40 minutes. Drain if necessary.
  3. In another large saucepan, bring remaining 2 cups of water to boil. Add quinoa. Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.
  4. In large, deep skillet, heat oil over medium heat. Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff quinoa and wild rice, then add both to skillet. Add orange juice and mix until heated through. Season with salt.
  5. To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.



Notes: could use more salt or maple syrup, or fresh pineapple to give an edge.

Quinoa Salad with Chickpeas, Kalamata Olives & Mint


  • 1 cup quinoa
  • 2 cups water
  • 1 can (14 oz.) chickpeas, rinsed and drained
  • 1 1/2 cups quartered cherry tomatoes
  • 1/2 cup pitted and sliced kalamata olives
  • Vinaigrette:
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • 3/4 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 large mint leaves, thinly sliced


  1. In a fine-mesh strainer, rinse quinoa well and drain.
  2. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
  3. In a large bowl, mix together cooled quinoa, chickpeas, tomatoes and kalamata olives. Stir well.
  4. For the dressing, whisk together white wine vinegar, lemon juice, honey, salt, and pepper in a medium bowl. While whisking constantly, slow pour in olive oil until combined.
  5. Pour the dressing over the quinoa salad, toss to coat and stir in fresh mint. Serve.


Strawberry ice cream 2

Prep Time: 12 minutes
Chill Time: 2 – 24 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

16 oz fresh strawberries (1 pint)
3 tbsp lemon juice
1/3 cup sugar

Ice Cream Base
1 cup milk
2/3 cup granulated sugar
2 cups heavy cream
1 tsp vanilla extract

Wash, stem, and slice strawberries.

Combine strawberries, lemon juice, and 1/3 cup sugar in a small airtight container.

Place strawberry mixture in the fridge for at least 2 hours. Leaving the strawberries, in the fridge longer will enhance the flavor.
Ice Cream Base

Mix milk and sugar, allowing the sugar to dissolve (mix about 1 -2 minutes with a hand mixer or whisk).

Drain strawberries, adding juice to milk mixture. Set strawberries aside.

Stir in heavy cream and vanilla.

Pour mixture into your ice cream maker.

Mix about 20-25 minutes.

Add about half the strawberries to ice cream mixture (use the other half as a fresh berry topping).

Mix 5 minutes more in your ice cream maker.


Note: Make sure the strawberry mixture is very cold before adding to mix or it won’t freeze. Mash or dice strawberries for better consistency. Use 1/4 cup sugar in strawberries and 1/3 cup sugar in the ice cream mix.