The day after christmas eve

Christmas eve is over and I had a wonderful evening, the only thing is, that I forgot to bring my camera with me and so therefore I have no pictures to post - too sad....

I hope everyone had a wonderfull evening too and maybe some are celebration today as well. I don't,we used to celebrate up to 3 times but this time is over, as we grew older and the amouth of people in kingships grews with all the wifes and husband or friends.

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Quinoa with Eggplant and Roasted Red Peppers

 

 

 

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

 

Serves: 3

A 30 minute vegan and gluten free meal perfect for busy weeknights

Ingredients

• 3 tablespoons oil, divided
• ½ onion, diced
• 3 globe eggplants, quartered lengthwise and then chopped ½-1 inch thick
• 3 cloves garlic, diced, divided
• 1 small jalapeno, diced (seeds removed)
• 1 splash balsamic vinegar
• ½ cup sliced roasted red peppers
• ½ cup feta (omit for vegan version)
• 1 cup quinoa, rinsed and drained
• 1½ cups chicken or vegetable brot

Instructions

1. In a pot heat 1 tablespoon olive oil and add quinoa and garlic. Cook stirring occasionally for a few minutes. Add broth, turn heat to high until it comes to a boil then reduce heat and simmer, covered for 15-20 minutes, or until water is absorbed.
2. In a pan heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for a few minutes then add eggplant. Add another tablespoon of olive oil and salt and pepper. Continue to cook, stirring occasionally for 10-15 minutes. Add 2 cloves chopped garlic, balsamic vinegar and the jalapeno. Cook for a few minutes, then remove from heat.
3. Serve over quinoa with roasted red peppers and feta (omit for vegan version)

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2.2.8

As the weather is cold outside I thought about making a punch, but only for myself without anyone to drink with me? Yes, why not! I love citrus or ginger and I had to decide weather to make a ginger tea punch or a citrus tea punch. I thought that maybe a ginger punch tastes not that good and so I decided for an citrus tea and the result was great. 

 

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citrus tea punch

 

Citrus Tea Punch

Ingredients:
4 green tea bags
2 cups water
3 medium oranges
2 lemons
2 cups orange juice
1/4 cup fresh squeezed lemon juice
3 tablespoons agave nectar
1 liter ginger ale, chilled

Optional for a creamy version: easy to be left out
1 pint vanilla dairy-free ice cream

Place the two cups of water in small pot and bring to a boil. Remove from heat, place the tea bags in the water and allow to steep for 3 minutes.



Peel and slice two oranges and one lemon. The size of the slices isn’t all that important, just make sure they’re large enough to easily remove from the punch later on.



Pour the tea, orange juice, lemon juice and agave nectar into a punch bowl, add in the fruit slices and stir.



Place in the refrigerator for 6 hours or longer, until you’re ready to serve it.
While the tea mixture is chilling, slice the remaining orange and lemon



and place in the freezer.

Side note: that ice tray is full of almond milk, not water.
Once chilled, remove the tea from the fridge and scoop out and discard the fruit slices.
Stir in the ginger ale



drop in the frozen orange and lemon slices and top the punch with scoops of ice cream.



Serve immediately.