Summer-Lovin Sides

Here are a couple of delicious new side options for you to try. Now, if I'm being honest, I'll have to fess up and tell you that these were NOT consumed by any Perry family member other than myself....but I'm okay with that.  Both of them are a healthy treat that will definitely keep your summer side options from getting stuck in a rut. The first one is Quinoa Tabouli....(remember this fun word...sounds like Keen-Wa) I just love saying that even if my family won't eat it ! The second is a southwest hummus dip.  I'm not a HUGE fan of plain jane hummus, so this version really appealed to me and it is very flavorful. For the hummus, the recipe called for fire roasted diced tomatoes and roasted sweet red peppers....I had never done either of these myself so I looked to the handy dandy website of Ehow.com and discovered it's very easy and doesn't take a long time. I'm soooo glad I tried it because when added all together, it is out of this world !  I hope you'll be a little adventurous and give them both a try. I promise you, your tastebuds will thank you!

QUINOA TABOULI

2 cups chicken broth
1 cup quinoa

Bring to a boil, add quinoa, stir, return to a boil and lower to simmer. Cook for about 15 minutes or until all liquid is absorbed. Fluff quinoa and allow to sit for 15 minutes.

Add:
1 cup chopped parsley
1/2 cup sweet onion finely diced
1 clove of garlic minced
juice of one lemon
1/4 cup extra virgin olive oil

Toss all together and chill for one hour before serving.


SOUTHWEST HUMMUS DIP

1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
2 TB fresh minced cilantro
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup roasted sweet red peppers chopped
1/4 cup roasted diced tomatoes

In food processor, combine beans, cilantro, cumin, chili powder, salt, and pepper. Cover and process for 30 seconds or until blended and fairly smooth. Transfer to a small bowl, cover, and refrigerate for at least 15 minutes. Add the red peppers and tomatoes and mix well. Chill and serve with pita chips or fresh vegetables.

http://www.ehow.com/how_5074242_roast-red-peppers-oven.html
http://www.ehow.com/how_2129240_ovenroast-tomatoes.html

I say...YUM

Another great Asian dish to pass along. This one was mighty tasty if I do say so myself...and I'd better because if I don't say it....you won't hear it from anyone ELSE in this picky paradise ! Nonetheless, it was delicious and very simple. Hope you will give it a try.

CASHEW PORK STIR FRY

1 lb boneless pork loin sliced
1/3 cup stir fry sauce
2 T frozen orange juice concentrate
2 tsp corn starch
1/4 cup sesame oil
1 medium summer squash diced
1 medium zucchini diced
3/4 cup cashews

Combine stir fry sauce, orange juice, and corn starch and mix well. Stir in pork slices. Stir fry pork mixture in hot oil for 4-6 minutes. Add squash and zucchini and cook for about 3 minutes. Finally, stir in cashews and cook 1-2 minutes more. Serve over brown rice.