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Cranberry Quinoa Salad

5/13/2025

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Cranberry Quinoa Salad

This Cranberry Quinoa Salad is a gluten-free and delicious option for a healthy meal. It's packed with the goodness of quinoa, dried cranberries, and a flavorful dressing.

Ingredients:

  • 1 cup quinoa

  • 2 cups water

  • 1/2 cup dried cranberries

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped almonds

  • 1/4 cup diced red onion

  • 1/4 cup crumbled feta cheese

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • Salt and pepper to taste

Instructions:

Rinse quinoa thoroughly under cold water


In a saucepan, bring 2 cups of water to a boil


Add quinoa to boiling water, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed


Remove cooked quinoa from heat, fluff it with a fork, and let it cool to room temperature


In a large bowl, combine cooked quinoa, dried cranberries, chopped parsley, chopped almonds, diced red onion, and crumbled feta cheese


In a separate small bowl, whisk together olive oil and balsamic vinegar to make the dressing


Pour the dressing over the salad and toss to combine


Add salt and pepper to taste


Chill the salad in the refrigerator for at least 30 minutes before serving


Serve chilled, and enjoy!


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Spanokopita Recipe

10/17/2024

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Spanokopita Recipe

With this Spanokopita recipe, you can make a tasty Greek pie with spinach and feta cheese that is wrapped in flaky, golden-brown phyllo dough. It's a tasty treat that goes well with any meal because it has spinach, onions, garlic, and cheeses in it.
#MediterraneanCuisine, #TastyTreat, #CheeseLovers, #GreekFood

Ingredients:

  • 1 package phyllo dough

  • 1/2 cup olive oil

  • 2 pounds fresh spinach, chopped

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup crumbled feta cheese

  • 1/2 cup grated Parmesan cheese

  • 2 eggs, beaten

  • Salt and pepper to taste

  • 1/2 teaspoon nutmeg optional

Instructions:

Before you start cooking, heat the oven to 375F 190C


Put some olive oil in a big pan and heat it over medium-low heat


Put in the chopped garlic and onions, and cook until the onions are soft


Put the chopped spinach in the pan and cook it until it softens


Add nutmeg, salt, and pepper to taste, if you like


Take it off the heat and let it cool down a bit


Combine the cooked spinach, feta cheese, Parmesan cheese, and beaten eggs in a large bowl


Mix the ingredients together until they are well blended


Use olive oil to coat a baking dish


Place phyllo dough sheets on top of each other, lightly brushing each one with olive oil as you go


Spread the spinach and cheese mix out evenly on top of the baking dish's phyllo dough


Add another layer of phyllo dough on top


Brush each sheet with olive oil like you did the first time


Keep going until there is no more phyllo dough left


Brush the top layer with olive oil and cut the top into pieces that are ready to serve


The phyllo dough should be baked in a hot oven for 35 to 40 minutes, or until it is golden brown and crispy


Let the Spanokopita cool down a bit before cutting it up and serving it


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Vegan Fish Taco Bowl

10/15/2024

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Vegan Fish Taco Bowl

With these vegan fish taco bowls, you can enjoy the tastes of the ocean without hurting animals. Enjoy a tasty meal with crispy "fish" pieces, fresh vegetables, and smooth sour cream.

Ingredients:

  • 1 cup of vegan fish fillets e

  • g

  • , tempeh or tofu

  • 1/4 cup of cornmeal

  • 1/4 cup of flour

  • 1/2 teaspoon of paprika

  • 1/2 teaspoon of garlic powder

  • 1/4 teaspoon of salt

  • 1/4 teaspoon of black pepper

  • 1/4 cup of unsweetened plant-based milk

  • 1 cup of cooked rice

  • 1 cup of shredded lettuce

  • 1/2 cup of diced tomatoes

  • 1/4 cup of diced red onion

  • 1/4 cup of sliced avocado

  • 1/4 cup of vegan sour cream

  • 1/4 cup of chopped fresh cilantro

  • Lime wedges for serving

Instructions:

Vegan fish fillets should be cut into small pieces that are easy to eat


Put the flour, paprika, garlic powder, salt, and black pepper in a shallow bowl and mix them together


First, dip each piece of vegan fish into the plant-based milk


Then, make sure each piece is well covered in the cornmeal mixture


Place the pan on medium-high heat and add a little oil


The vegan fish pieces should be cooked for about two to three minutes on each side until they are golden brown and crispy


Prepare bowls by putting cooked rice, shredded lettuce, diced tomatoes, diced red onion, and sliced avocado in them


Put some of the crispy vegan fish on top of each bowl


Add vegan sour cream on top and fresh cilantro on top of that


For an extra spicy kick, serve the vegan fish taco bowls with lime wedges


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Spam Musubi Sushi

10/13/2024

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Spam Musubi Sushi

Hawaiians love to snack on Spam Musubi, which is made of soft, sticky rice and salty teriyaki Spam wrapped in nori seaweed. It's simple to make and great for a quick snack or meal.

Ingredients:

  • 2 cups sushi rice

  • 2 1/2 cups water

  • 1 can Spam 12 ounces, sliced

  • 1/4 cup soy sauce

  • 2 tablespoons brown sugar

  • Nori sheets, cut into strips

Instructions:

Rinse the sushi rice until the water runs clear, then cook according to package instructions with 2 1/2 cups of water


While the rice is cooking, heat a skillet over medium heat and fry the Spam slices until browned on both sides


In a small bowl, mix soy sauce and brown sugar to make the teriyaki sauce


Brush this sauce over the Spam slices as they cook


Once the rice is cooked, let it cool slightly


While still warm, press a thin layer of rice into a Spam musubi mold or rectangular dish


Place a slice of teriyaki Spam on top of the rice, then add another layer of rice on top of the Spam, pressing down firmly


Carefully remove the musubi from the mold and wrap a strip of nori around the middle to hold it together


Repeat with the remaining rice and Spam slices


Slice the musubi into individual portions and serve


Enjoy your homemade Spam musubi sushi!


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