Tuesday, August 2, 2011

Recipe for Ginger syrup and Ginger Ale


A user friendly Vaccination Schedule


Southwest Quinoa Salad

Ladies~ Here's a recipe that Stacy McDonald just shared on her FB page. Doesn't it sound yummy!
Southwest Quinoa Salad

- 3 cans of cooked black beans, drained and rinsed (4 ½ cups)
- 3-4 C. cooked white or red quinoa (equals 1 cup uncooked)
- ½ diced English cucumber (unpeeled)
- ½ C. diced red onion
- 1 large bundle cilantro, chopped
- 2 diced multi-colored bell pepper (red, orange, and yellow is good)
- 1 C. grape tomatoes, cut in half
- 8 oz. fresh or frozen corn
- 2 Diced avocados (optional)

- ¾ C. olive oil
- ¾ C.fresh squeezed lime juice
- 1 teaspoon dried oregano
- 1 tsp. beau monde seasoning (or ground celery seed)
- 1 tsp. chili powder
- 1 tsp. cumin
- 3 tsp. garlic powder (or to taste)
- Salt and ground pepper to taste

Mix dressing together with a whisk. Combine remaining ingredients (except tomatoes and avocado) and mix with dressing. Allow to marinate for 1-2 hours. Just before serving, add tomatoes and avocado. Toss well and serve with tortilla chips or in a tostada bowl. (Serves 9)

Healy On Vaccine-Autism Link


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1/2 roll bounty paper towels
3 T baby bath
2 c boiling water, cooled
1 T baby oil

Cut roll of paper towels in half. Remove cardboard tube (this is a little tricky) Combine remaining ingredients. Put the 1/2 roll of paper towels in a container, then pour the mixture over it. Cover tightly till ready to use.

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Ok here's one for the yummy summer squash and tomatoes about to come in!
We served it last night with a big salad with leaf lettuce, iceburg, raw carrots, red onion, zucchini, yellow bell pepper, and celery topped with homemade ranch dressing and sunflower seeds. I hope you enjoy it as much as we did!


3 T olive oil
1/2 c. chopped onion
1 c. diced zucchini
1 c. diced plum tomatoes
1 garlic clove crushed
6 eggs
1 c. shredded mozzerella
4 T grated parmesean
1 T chopped fresh basil (1/2 tsp. dried)
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
8 oz. cooked spaghetti (whole wheat works really well in this!)

Saute onion in 2 T olive oil until tender in 10 inch skillet. Stir in zucchini, tomatoes, and garlic; cook stirring until juices cook down and sauce is thick. Season with salt and pepper, Cover and keep warm. (This is the sauce you will top the frittata with)

In large bowl, beat eggs, stir in mozzerella, 2 T parmesean, basil, salt and pepper, and cooked spaghetti. Stir well.

In 10-inch skillet (Same one wiped out, or another) add remaining T olive oil; heat over low heat. Add egg mixture, cover and cook 5 min.; shake pan to discourage sticking. Cook covered, until egg is set and frittata is well browned, 10-15 min. more. Uncover and sprinkle remaining 2 T parmesean. Cut into wedges and serve topped with sauce.

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