An old classic

I’m officially sick of the rain! It’s been raining since Monday- pouring at times- pretty much nonstop. But, it is supposed to stop tomorrow… and then there’s no rain in sight for days. I hope the weatherman was right!

I came right home and opened up one of these:

I looooove all Sam Adams seasonals. Heck, I love all Sam Adams beer, period (hello Cherry Wheat!). This is what you get when you marry a guy from Boston- a love of all things from the city (we’ve been to the brewery at least a dozen times).

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So when it’s rainy and icky like this, all I want is something warm that I can eat from a bowl. I have an abundance of zucchini and yellow squash (went a little nuts at the Farmers’ Market last Saturday), so I wanted to do something with that. I remembered this recipe that I used to make all the time in my single days, but haven’t cooked in years. And then I modified it based on what I had in my pantry and fridge (I usually made it with shrimp and bulgur, but I didn’t have either of those on and). So, I came up this:

Super filling and full of protein. And as my husband said “so flavorful!!”

Matching crocks!

Like my potholder?

Ignore the messy kitchen and my awesome sweats.

Balsamic Ratatouille Quinoa with turkey

(Serves 2 hungry people)

1/2 c. uncooked quinoa (I used black)

6 oz turkey breast

1 c. diced tomato (I used no-salt-added canned)

about 2 c. of vegetables, chopped: yellow and zucchini squash, eggplant, red onion, mushroom

1 T balsamic vinegar

1 T Sherry vinegar

1/2 T extra virgin olive oil

1 tsp chives

1 tsp thyme

salt and pepper to taste

goat cheese

fresh basil

Cook the quinoa in 1.5 c water until all liquid is absorbed and then remove from burner (it should be almost “done” but not quite). Meanwhile, roast the turkey (until it’s cooked through) and the vegetables in the oven until they are soft. Chop the turkey into 1″ cubes. Return the quinoa to the burner and put the heat on low. Stir in the tomatoes, both vinegars, olive oil, chives, thyme, salt and pepper. Let simmer for 1 minute. Add the rest of the vegetables and the turkey and let it cook for about 2 more minutes. Remove from heat and place in two bowls. Sprinkle goat cheese on top and garnish with fresh basil.

Really, you don’t even need the turkey in this. You could use any other meat or vegan protein, or none at all, and it would be just as good.

Oh- and my potholder reminded me- I had to take a photo of this awesome glass that my friend Krista gave me as a gift. I know that certain people in this community have an obsession with owls:

It's made from a wine bottle!

I followed my very filling meal with a few bites of strawberry Arctic Zero. Greg snapped this pic with his phone of the pups – they were trying to lick my dessert bowl clean. Guess they take after me- I like to lick my bowl clean, too!

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I have to get up at 4:30 to go teach spin class tomorrow before work, so that leaves me with just over 7 hours of sleep if I go to bed right now… So happy that tomorrow is Friday! Bring on the weekend and the sunshine!

Comments are welcome (and encouraged)!