Tuesday, May 31, 2011

Quinoa with Currants, Dill, and Zucchini - Yum!

Found this amazing website the other day, that has such healthy, tasty dishes.  I'm always looking for new healthy meals to try- let me tell you, this one hit the spot!! If you love to eat healthy nourishing meals check this out -
101 cookbooks.com



It turned out so good, i will definitely be putting this one in my recipe box!

 

Quinoa with Currants, Dill, and Zucchini

This is great with crumbled feta. But it's also perfect with thinned-out, salted, plain yogurt. Also, for those of you who are fans of quinoa patties - I made patties out of the leftovers by combining a scant 3 cups of leftovers with 4 beaten eggs, and enough breadcrumbs to thicken things up a bit - 1/2 cup or so. Press with hands firmly into patties, then pan-fry, covered.
1 tablespoon extra-virgin olive oil
1 bunch green onions, chopped
3/4 teaspoons fine-grain sea salt
1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
2 cups water
1/4 cup / 1 oz / 30g dried currants
1 lemon
2 sm-med zucchini, grated on box grater
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dill
feta cheese, crumbled - as much or as little as you like
To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don't want to overcook the quinoa, and have it go to mush.
While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.
Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
Serves

Friday, May 27, 2011

Nature's Instinct

Back by popular demand - Sweet speckled egg bracelet.  


These are by far my favorite colors, light lavender vintage baubles are paired with creamy vintage pearls.


This piece will be available at The Porch and Atelier during the June occasional sale in downtown Buffalo - hope to see you there!!  
Also, looking for wedding ideas?  Check out my jewelry-bridal page, more designs to come!
  

Monday, May 23, 2011

New jewelry Finds!!

Beautiful old components!  I have a great passion for all things rhinestone.  Will be adding these pieces in to my future designs!



Vintage lady cameo pendant - I've never seen one like this - very cool looking!



Very excited about this find!  Look closely this pendant/brooch has a crown, cant wait to reconstruct this piece. . . thinking necklace. 


At a flee market with my mom when I found this ring, reminds me of ocean coral - I think I may have to keep this one for myself. ☻

Tuesday, May 17, 2011

Trunk show at The Porch and Atelier - here are a few pics!


Love doing trunk shows, they are so much fun, and customers are always so kind and friendly.  Here are some new designs I introduced at our May occasional sale. 


One of my new necklaces includes this vintage cabochon bird print - one of my favorites! Can you find the one I'm talking about?

My new spring charm bracelets have also been a hit!

Sweet vintage may baskets

 Back by popular demand - Old Hollywood style diamond shape hand set vintage rhinestone earrings.