Pignoli Cookies

 From my italian American friend who gave me homemade pignoli Cookies for Christmas, here's the recipe:

I was amazed at how unique these taste. Then after baking them I am now amazed at how easy they are to make.  

I didn't have enough almonds nor any almond extract, so I added orange zest and a dab of honey (both options I found in different recipes for this cookie). 

Vegetarian Pho

 

INGREDIENTS

Soup

Two 3-inch cinnamon sticks

3 Frontier whole cloves

2 star anise

1 large white onion*, peeled and quartered

4-inch piece of fresh ginger*, peeled and halved lengthwise

4 cups (32 ounces) vegetable stock or broth

4 cups water usually it uses 8 cups stock/broth... since combining with water make sure to use salt!

2 tablespoons reduced-sodium tamari or soy sauce

6 ounces (one large handful) rice noodles

1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice

5 ounces thinly sliced shiitake mushrooms

Salt

Garnishes

Mung bean sprouts

Sprigs of fresh basil (use Thai basil if you can find it) or cilantro

Sprigs of fresh mint

Thinly sliced green onions (mostly green parts)

Very thinly sliced fresh jalapeño (omit if sensitive to spice)

Small wedges of lime

INSTRUCTIONS

• Pot 1 "30 MINUTES" Warm a medium soup pot or Dutch oven over medium heat. 
• Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. 
• Add the onion, ginger, vegetable stock, water and tamari. 
• Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. 
• Simmer for 30 minutes to give the flavors time to meld.
• Pot 2 In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
• Pot 3 To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.  Or maybe I can use Pot 2 for this part once the noodles have been strained and set aside.
• Back to Pot 1 Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
• Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.

NOTES 

*FOR EVEN MORE FLAVOR: Char your onions and ginger before adding them to the pot. If you go this route, just slice the onion in half (instead of quarters), and don’t peel the ginger. You have a few options on how to char them—you can supposedly char them with metal tongs over a gas flame (I don’t have gas, so I couldn’t try this), or broil them, cut sides down, on a baking sheet, or—the most reliable method—roast them, cut sides down, on a baking sheet, on the upper rack in a 500 degree Fahrenheit oven for 15 to 20 minutes.

**Receipt from Cookie + Kate

Vegan Mushroom Pie (Tastes like Shepard's Pie)

Ingredients

2 tablespoons + 3 tablespoons olive oil, divided (30 mL + 45 mL, divided)

2 onions, chopped

4 cups white mushrooms (700 g)

2 garlic cloves, minced

1/2 tsp ground allspice (2.5ml)

2 tablespoons soy sauce (30 ml)

1 to 2 tablespoons maple syrup

2 tablespoons tomato paste (30 ml)

1 can (14 oz/398 ml) coconut milk (full fat, do not use light)

salt and pepper to taste

4 sheets phylio pastry (instead of phylio pastry, I put a layer of mashed potatoes below and above)

4 cups baby spinach (110 g)

For added protein, you can also add in one of the layers either cooked lentils or vegan 'meat' crumbles. 

Directions

1. Preheat oven to 350˚F (180˚C).

2. In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.

3. Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.

4. Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.

5. On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.

6. Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).

7. Pour mushroom mixture over phyllo and garnish with spinach leaves.

8. Fold phyllo dough over and lightly brush with oil.

9. Bake for 30 minutes, or until golden brown.

10. Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.

Recipe from The Buddhist Chef.

Pairs well with oven roasted fire salted brussels and red wine.

Toddler lunch boxes

Yumbox bento
 comes in a variety of sizes. The link here is the size I got which is perfect for 1-3 year old. Around age 2 Maya started noticing the design pictures in her lunch box and loves them now (you can spend less to get this box without art designs). Truly doesn't leak. I've been using it multiple times a week for a year now.
The only con is that you can't microwave this bento. There are other bento-like boxes that will keep food hot or cold all day if that's what you're looking for.

Rubbermaid LunchBlox
I'm also very happy with these. Don't leak, that stack nicely one on top of each other and they can be microwaved. Comes in various sizes, this is my favorite side. Only warning is not to get one that has to compartments because the good spills over from one compartment into the other.

Cold Killer Sweet & Spicy Lemon Ginger Turmeric

INGREDIENTS
1 teabag Pukka's Three Ginger (also has in it Turmeric)
1 teabag Bigelow's I Love Lemon (also has Vitamin C)
1 spoon honey
2 sprinkles cayenne pepper

DIRECTIONS
Add all ingredients and brew in a tea for two pot for 10 minutes (or longer).

Buffalo Chicken Wings

Buffalo Chicken Wings

INGREDIENTS
- 20 wings
- 3/4rd cup of flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Franks Wing Sauce OR Franks Hot Sauce (1/2 cup) + butter (1/2 cup melted)

DIRECTIONS
- Line baking sheet with aluminum foil, lightly grease with cooking spray.
- Place flour, cayenne pepper, salt into zip lock bag, shake to mix.
- add chicken wings to bag, and toss until well coated in flour mixture.
- place wings onto cooking sheet, and place into fridge.
- refrigerate at least 1 hour.
- preheat oven to 400 degrees.
- dip each wing into sauce and put back on tray.
- cook 50 minutes or so, turning half way through.

Cinnamon Rolls with Vanilla Bean Glaze (Dairy Free & Gluten Free!)

Prep time: 1 hour 50 mins (I skipped 45 minutes of the waiting periods steps and it turned out good!)
Cook time: 25 mins
Total time: 2 hours 15 mins
Servings: Makes 12 rolls

Recipe found through a facebook Gluten + dairy free group, originally posted on Ambitious Kitchen. All of my revisions and comments are noted in italics and purple font color.

INGREDIENTS
1 cup unsweetened almond milk, warmed to 110 degrees F
1/3 cup granulated sugar*
2 1/4 teaspoons dry active yeast (use the fast rising kind)
2 eggs
1/4 cup melted coconut oil*
4 cups Pamela's Gluten Free Bread Mix (about 1 small package)
1 2/3 cups Pamela's Gluten Free All-Purpose Flour - Artisan Blend, plus more for dusting (oops, I used gluten free corn flower and hey, the recipe still turned out good!)
1/2 teaspoon salt
3/4 cup dark brown sugar
1/3 cup coconut oil, softened but not melted*
1 1/2 tablespoons ground cinnamon

For the glaze:
1 cup confectioner's sugar
1-2 tablespoons unsweetened almond milk, depending on how thick you like your glaze
1/2 teaspoon vanilla extract
seeds from one vanilla bean
(this is the glaze the recipe called for. I'm not a big store bought almond milk fan, so next time I would like to try a glaze with perhaps soy milk or another alternative)


INSTRUCTIONS

1. Add milk, sugar and yeast to the large bowl of an electric mixer. It's important to make sure the milk isn't too hot or it will kill the yeast. On the other hand, if the milk is too cool, the yeast will not activate. Let the yeast with the milk for 5 minutes, do not touch or stir. You will know if the yeast activated properly if by the end of 5 minutes, it has started to bubble or foam a bit.
2. In a separate medium bowl, whisk together both flours and salt; set aside.
3. Once the milk is a bit foamy, add in the eggs, coconut oil and half of the flour mixture; stir until just combined. Then add in the rest of the flour, 1/2 cup at a time, and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes. The dough should be elastic like but not sticky. Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for a little over 1 hour or until doubled in size. If you want bigger rolls, let it rise for up to 2 hours! (I got away with just keeping this in the oven for 45 minutes)
   Tip: I usually turn my oven to 200 degrees then immediately turn it off to create a little heat. After that I place my bowl of dough in the oven to help it rise. Works every single time!
4. Grease a 9x13 inch baking pan with nonstick cooking spray or coconut oil. Once the dough is doubled in size, punch it down! Sprinkle a little gluten free flour on your rolling surface, then roll out the dough into a 15x9 inch rectangle. Spread 1/3 cup of coconut oil all over dough (you'll want it to be easily spreadable so it's okay if it's a little melted). Mix the cinnamon and brown sugar together then sprinkle all over dough. Use your hands to rub sugar/cinnamon mixture into the dough a little bit. Beginning at the larger end, tightly roll up the dough and pinch the edges together to seal. Use a serrated knife or unflavored dental floss to cut the dough into roughly 2 inch sections so that you have 12 rolls total; place rolls in pan. 
5. Cover with plastic wrap and place on top of oven to rise again for 30 minutes. (I skipped this step and went straight to baking and it still turned out good)
6. Once you are ready to bake the rolls, preheat the oven to 350 degrees F. Bake rolls in oven for 20-25 minutes or until a tiny bit golden brown on the edges. Mine were perfect around 23 minutes. Remember you don't want to over bake them or they'll turn rock solid. Once rolls are finished baking, set aside to cool for 5-10 minutes while you make the glaze.
7. In a small bowl whisk together powdered sugar, almond milk, vanilla and vanilla bean. Add more almond milk if you want a thinner glaze. Drizzle over warm cinnamon rolls and serve immediately! 

NOTES
If you are not dairy free, you can use regular milk and butter in this recipe, if you so choose.

What can I use besides coconut oil?
If you aren’t dairy free, you can use butter. If you still want to make these dairy free, you can use a vegan buttery spread.

Can I sub something for the regular sugar and/or brown sugar?
Yes! You can use maple sugar or coconut sugar, if you prefer a refined sugar free treat. The filling might not necessary taste the same, but I’m sure they will still be delicious!

Can I make these vegan?
The only thing that is preventing these from being vegan is the egg. Unfortunately I had a reader report that using a flax egg didn’t turn out too well for them.

Can I make these the night before and bake them in the morning?
Yes! To make these into overnight cinnamon rolls, do not let dough rise the second time, instead place rolls in pan (after the first rising), cover with plastic wrap, then immediately place in the fridge. The dough will rise overnight again. The next morning take rolls out of the fridge and let them sit at room temperature or in a warm spot for 30-45 minutes, then bake as directed. Ta-da! (But note - these also taste GREAT up to 2 days after so there's no need to make it fresh the day of if that's what you're aiming for, it tastes just as good when reheating a day or two later).

Hiking

We purchased a used Kelty Tour 1.0 Child's Carrier hiking pack which is shown in these pictures.

7 months

Age & Weight:
We started hiking with Maya when she was 6 months old.

The minimum weight for a baby in the carrier is 16 lb.

I've heard of some families who have used this carrier with their kids 4 years and older!

The maximum child weight in this pack is 40lb.

Maya now at 19 months is 25.3 lb, so we have a while to go!

Duration of hike:
The longest we've tried to go with her has been 30 minutes as a time. We will take her out of the pack for a break for a few minutes, and then she's ready for another 30 minutes. She also has napped in the pack while hiking.

Which version to get:
The version I linked to above is the lowest cost hiking carrier Kelty sells. There are some cool features in the more expensive pack, but I do not feel like with our pack it NEEDS anything more, and didn't want to shell out an extra $50 for small features.

19 months (25.3 lb)

This is what the Kelty Tour 1.0 Child's Carrier looks like:

*Note: some of the links in this post are associate links (if you click the links I might get commission). Opinions are my own.

Matcha Vanilla Spiced Latte

I finally gave in to try the matcha craze and love it.

Recipe:
6 oz warm soy vanilla milk
2 oz warm water
1 teaspoon Jade Matcha or any other Matcha of your choosing*
1 teaspoon honey
sprinkle cinnamon and nutmeg
Optional: add Collagen Peptides

*I bought the 30g (1oz) Organic Matcha Green Tea Powder, by Jade Leaf Organic. It has 30 servings for the recipe above. UPDATE: I found a better deal, the same price for twice the quantity with Organic TEAki Hut. TEAki Hut sells 2oz and 4oz.

MEAL PREP GAME: 

Love my morning lattes so much, I added it to my weekly meal prep. Each container is 1 latte serving.

I use the Rubbermaid snack box containers (.5 cup capacity) which are part of the Lunch Blox Container Kit.

Skottle Grill and 5 places to bring it to

The best portable cooking appliance to use for your outdoor adventure is the tembo Tusk Skottle grill.

Backyard Breakfast

Camping Trip

When we have used it and when we will be using it:

1. Your backyard We used this grill to make breakfast with a 1-dish cleanup solution. Our favorite breakfast of choice is bacon (or your kosher meat preference), potato hash and scrambled eggs.
   
2. Camping trip We used this grill to make a fancy steak and peppers dinner at our lakeside camping getaway.
   
3. Picnic at the park
   The camping recipe was so good, we will be skipping the frustration of using charcoal grills at a park for an upcoming picnic and instead using the skottle for burgers.
   
4. Stadium tail gating 
   Coming soon this October!
   
5. Outdoor movie
   It's very easy and fun to make popcorn on the skottle from kernels! 

Outdoor movie night (popcorn being made behind the babe!)

To get this grill, there are two items to purchase:

The first item is the Skottle kit (comes with everything you need to start cooking: an 18" Disc, 28" Tall when assembled, the 3 legs, the burner and the carry bag for both the legs and the grill plate. If you prefer to save a few bucks and not get the carry bag, you can find it here).

The second item to buy is the 1lb propane bottle. Get one here.

For pretty images of the two items, see below.

*Note: some of the links in this post are associate links (if you click the links I might get commission). Opinions are my own.

and

15-Minute Dark Chocolate Truffles (No added sugar)

Prep and Cook Time: 15 minutes

*REQUIRES FOOD PROCESSOR - I use this Cuisinart*

Ingredients (scroll down to buy ingredients):
1/2 cup pitted prunes
1/4 cup pitted dates
3 TBS almond butter (I just used almonds which I soaked for 1 hour beforehand)
1 TBS maple syrup (tastes just fine without this)
3 TBS unsweetened cocoa
1/2 cup finely grated unsweetened coconut
Consider adding oats next time

Directions:

In a food processor, drop the prunes and dates through the feed hole one by one. Scrape the processor bowl and run until the prunes and dates are smooth.

Add remaining ingredients except for the coconut. Run until smooth and scrape the processor bowl with a spatula as needed.

Roll the mixture into 12 one-inch balls and roll in coconut to coat. Refrigerate for at least 1/2 hour.

Makes 12 pieces

Recipe from the world's healthiest foods

Future recipe to try: http://www.wholefoodsmarket.com/recipe/cocoa-oat-truffles

TRICKS & TIPS:
This was so easy to make using my Cuisinart. I have both an 11-cup and the 2-cup mini prep. It'll be easier to use the larger one, since it doesn't require any batches and can be done all at once.

Buy Ingredients Here:

Healthy Fruit Cobbler

INGREDIENT
3 Tbls butter
2 cups flour (or can substitute partially with whole oats)
2/3 cup sugar
3 tsp baking powder
2 cups milk
4 cups berries (frozen works just fine!)
You'll need a 9x9 cake pan. I love this one that is non-stick and has a lid to keep it fresh all week in your fridge.

DIRECTIONS
Melt the butter in a cake pan (9 x 9) - I turn on oven and place the butter inside and let it melt.

Mix next four ingredients together and pour in pan after butter is evenly distributed on the bottom.

sprinkle berries on top .

Bake 350 for about 40-45 minutes.

Just as a side note. I created my own mixture of flour. I use a combination (equal part of each) of ground oatmeal, spelt flour, almond meal and rye flour. I also don't use much sugar despite the recipe...

Nutella Strawberry French Toast Roll-Ups

What's super easy and was rated "really amazing"' by guests (adults and kids alike)? Nutella Strawberry French Toast Roll-Ups. 

Less than 15 minutes

Ingredients:







Directions:

• Cut edges off of bread
• Roll bread flat
• Spread bread with nutella
• Make 1 fine row of cut up strawberries on each nutella bread
• Roll up the bread
• Immerse each bread roll up in egg
• Cook on stove top until brown on each side
• Serve warm with powdered sugar sprinkled on top

Support this blog and buy from the Amazon ingredient links above. Thank you BuzzFeed Food for this awesome recipe. 

12-Month Old Week Food Menu

What's on the menu? Each item is explained below

Banana Apple Pear in Squooshi Reusable Squeeze bags

1. Steam peeled and cubed apple in Baby Bullet Steamer. According to steamer's instructions, put 1/2 cup water and steam of setting 2 for 10 minutes
2. In Baby Bullet Blender (or a Cuisinart Food Processor or any other food processor), blend the steamed apples, pour the water from the steamed apple in, add 1 banana and 1/2 a pear.
3. Blend for a few seconds until smooth, and pour immediately into Squooshi reusable bags. 

It only takes 10 to 20 meals to break even on purchasing the Squooshi. 

Makes three 6 ounce serving.

Chickpea Pasta with Broccoli 

1. We like Banza Chickpea Pasta. Get it here from Amazon by clicking on product image. 

Chicken Potatoes Peppers 
Slow cooker recipe, prep time only 15 minutes.

Pea Soup 
From Trader Joes

Snapper Backed in Parchment with Spring Vegetables

RECIPE IS FROM MYRECIPES.COM originally from Southern Living

This method makes French-style cooking easy. Each parcel of fish and veggies steams with its own delicious juices (a technique called en papillote). The package concentrates the flavors, and when opened at the table, it releases a dramatic cloud of aromatic steam.

Yield:
MAKES 4 servings

Ingredients:
1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
4 (6- to 8-oz.) fresh snapper fillets, skin on I actually used Tilapia without skin
1 lemon, quartered I also added lemon pepper which gave it a nice spice
4 tablespoons butter

Preparation:
1. Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 snapper fillet, skin side up. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over fillets; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.

2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.

PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.

EXPERT ADVICE: Packets must be tightly sealed so they don't come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.

Carmelitas

OH MY GOODNESS
these are so good

I hope our new neighbors like the treat.

INGREDIENTS
32 caramel squares, unwrapped
½ cup heavy cream
¾ cup butter, melted
¾ cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips I found that to be too much chocolate...

DIRECTIONS

1. Preheat your oven to 350. Grease an 8×8 pan or you can line it with aluminum foil or parchment paper for easier removal. The caramel gets very sticky. (This can also be made in a 9×13, by doubling the ingredients)
2. In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined well. 
3. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove from oven.
4. While the crust is baking, combine the caramels and heavy cream in a saucepan over medium heat; stir until completely melted and smooth. The caramels can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn. The microwave version worked very well when using my ceramic bowl. Very easy to clean. Also the heavy cream made the caramel stay perfectly gooey for days.
5. Remove pan from the oven, immediately sprinkle chocolate chips over the crust. Pour warm melted caramel mixture over the chocolate chips and crumble remaining cookie dough on top.
6. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
7. Once removed from the oven, allow them to completely cool and the caramel to set up. The caramel is like molten caramel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.
8. Gluten Free Version: Use gluten free flour.
9. Use certified gluten free oatmeal, can be found at Trader Joe's

TRICKS & TIPS

1. This was so easy to make using my Cuisinart. I have both an 11-cup and the 2-cup mini prep. 

2. Can be made Gluten Free when using Gluten Free Flour and Gluten Free Oatmeal

Thank you This Grandma Is Fun for the recipe. 

Mamas Corn Patties

INGREDIENTS:
1 cup corn
1 egg
1/3 cup milk
1/2 cup flour
1/2 teaspoon flour
1/2 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS:
Mix all ingredients and fry on pan patties the size of a cup cake circle size. Taste good when served hot or cold!

Chocolate Spread

Yummy chocolate spread that brings me back to childhood.

INGREDIENTS:
2 eggs
1 cup sugar
1 & 2/3 margarine
3 tablespoon cocoa
1/2 teaspoon coffee
drop of vanilla

DIRECTIONS:
Put all in a food processor. Once mixed, refrigerate.

Quinoa Salad with chickpeas, lemon and mint

Image from original recipe posting on Food52

Serves 4-6

Juice of 1/2 lemon
1/2 a large shallot, minced
1 garlic clove, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 cups cooked quinoa (from 1 cup uncooked)
1 stalk celery, in 1/4 -inch dice
1/4 cup raisins
1 (15 oz.) can chickpeas, drained
1/4 cup finely sliced mint leaves
1/4 cup Kalamata olives, pitted and chopped.

In a large bowl, combine the lemon juice, shallot, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand while you pull together the rest of the dish.
Add the quinoa, chickpeas, celery, raisins, mint and olives, if using. Toss together.
Taste for seasoning and add remaining salt and pepper, or maybe lemon juice, if needed.
Serve at room temperature or place in an airtight container and refrigerate until ready to serve.
If serving from the refrigerator, let it sit for a few minutes to shake off the chill - this salad is best at room temperature.

Recipe from Food52.

Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries

Serves 4

1 cup quinoa, rinsed well (any other grain will do as well. I used farro)
1 1/2 cups water, for quinoa
1 tablespoon of olive oil
1 small onion, finely diced
2 stalks of celery, finely diced
1 cup hazelnuts, toasted, de-skinned and chopped (or use any nuts you have - I used almond slivers and raw cashews)
1 bunch (about 5 to 6) green onions, chopped (green parts only)
1/2 cup dried cranberries, chopped * see note
1 bunch flat leaf parsley, thoroughly rinsed and chopped
1 gala apple (really, any kind of apple will do)
1 large lemon, juiced
Generous drizzle of any kind of oil (I like hazelnut)
Fine sea salt and freshly ground black pepper to taste

1. Preheat your oven to 325F and toast your hazelnuts for about 7-10 minutes. Let them cool completely. You should begin to hear their skins crackle while cooling; this is a good sign!  Skip this step if you don't use hazelnuts.
2. Meanwhile, cook your quinoa. Importantly, rinse it well! Boil the water with a pinch of salt, and add your rinsed quinoa. Turn your stove down to medium-low and let it cook for roughly 15 minutes, or until the water is absorbed. Fluff quinoa with a fork, and let it cool in the fridge. 
3. Going back to the cooled, toasted hazelnuts; remove the skins. Chop the hazelnuts up, leaving them in large pieces. Skip this step if you don't use hazelnuts.
4. Preheat a skillet with 1 tbsp of oil and soften your finely chopped onion and celery. Season with a pinch of salt and pepper to taste. Try not to brown them, 5 to 7 minutes on medium - low heat should do the trick. Set aside in a large salad bowl. 
5. Rinse your parsley well and chop it finely followed by your dried cranberries and green onions. Add all this to the onion and celery mixture. 
6. Core and dice the apple, put your apple chunks in the bowl with the other ingredients. Squeeze the entire lemon over the apple to season the salad and prevent the apple from turning brown. 
7. Add your quinoa and hazelnuts to the mixture, drizzle with the oil. Add salt and pepper to taste. Season with more lemon juice if you like. Mix well and cool completely. Allow the flavors to meld for 20 minutes before serving! 

Recipe is from Food52. They recommend using good quality dried cranberries. Craisins work but they tend to turn the salad a pinkish hue after a few hours, and may be too sweet.