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I’ve been MIA because it’s SUMMER! Are you enjoying the heat? I’ve also been doing some travelling and I can’t wait to tell you more about that!

Now let’s get back on track with welcoming Health & Nutrition Coach, Teresa Ryce to The Tasting Table. We had so much FUN preparing a delicious Kale & Quinoa Salad and a refreshing Green Smoothie. You’ll be a hit if you bring this salad to your next BBQ. Follow Teresa on instagram and subscribe to her newsletter for more recipes and updates. She’s got an exciting program coming in the Fall.

TERESA’S QUINOA, KALE, AND CHICKPEA SALAD

Ingredients:
2 cups dried chickpeas, cooked per package instructions, cooled (or use one 28 oz can)
2 cups dried Tri-Colour quinoa, cooked per package directions, cooled
2 bunches of curly kale, removed from ribs and sliced into thin strips
2 each medium red, yellow and orange pepper, small dice
6 green onions, minced (white and green parts)

Salad Dressing Ingredients:
½ cup extra virgin olive oil +1 tsp
2 lemons, juiced
2 cloves garlic, minced
2 tsp sea salt
2 tsp ground black pepper

In a measuring cup stir together ½ cup of olive oil, lemon juice, minced garlic, salt and pepper, and set aside.

Salad:
Place kale strips in a large mixing bowl, and drizzle with 1 tsp of olive oil. Using your hands, work the olive oil into the kale, this will soften the kale. Let sit for 5 minutes.
Add in cooled chickpeas, cooled quinoa, peppers, and green onions pour on the dressing and mix to combine all ingredients. Let sit for 15 minutes for flavours to combine and adjust for seasoning.
Optional: Serve with feta cheese, and/or grilled chicken.
Serves:  A crowd!

GREEN SMOOTHIE
Serves 1 | 5 Minutes
INGREDIENTS:
¾ cup water
¼ cup lemon juice, freshly squeezed
1 cup kale leaves, chopped
½ frozen banana
1 cup frozen pineapple

DIRECTIONS:   Add ingredients to a blender in the order listed and blend until smooth.

Products used in this episode:
Deluxe Cooking Blender Garlic Press Mix n Scraper  Citrus Juicer Coated Chef’s Knife Pea Protein
To see more products from Pampered Chef, click here.

I love welcoming special guests and friends to The Tasting Table. Let me know what you’d like to see next.

#thetastingtable #kale #salad #smoothies #dishwithjudy #toronto #brampton #mississauga #smallbiz #cookingclass #workshop #pamperedchef #GTA

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Contact us or follow us on Social Media:
Teresa Ryce. Teresa Ryce Coaching
Email: teresa.ryce@rogers.com
Phone: (416) 707-8873
Website: https://linktr.ee/teresaryce
https://www.facebook.com/teresarycecoaching
https://www.instagram.com/teresa.ryce/
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Judy Lee, Dish With Judy food blogger & Pampered Chef Consultant
Website: https://www.dishwithjudy.com
Instagram: https://www.instagram.com/dishwithjudy/
Facebook: https://www.facebook.com/dishwithjudy/
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Facebook: https://www.facebook.com/judyleemedia/
LinkedIn: https://www.linkedin.com/in/judylee88/
Twitter: https://twitter.com/judyl_88/
Please Like and Subscribe to Dish With Judy YouTube Channel

This delicious soup in a mug is perfect after work or after your kid’s hockey game. Incorporate watercress in your family’s diet because there are claims that it’s the most nutritionally dense food on the planet! Whether it’s true or not, it won’t hurt to add some watercress to a smoothie or salad. But soup is where it’s at. So comforting and delicious.

*As seen on The Tasting Table, Episode 3 – Heartwarming Soups

Watercress Coconut Soup

Ingredients

  • 2 bunches watercress (stems removed)
  • 1-2 potato(s) (peeled and chopped into chunks)
  • 1 onion (quartered)
  • 2 garlic cloves (chopped)
  • 4 cups vegetable or chicken broth
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 1 inch ginger (skin peeled, chopped)
  • salt and pepper (to taste)
  • croutons or baked pita chips (for garnish (optional))

Instructions 

  • Wash the watercress and rinse several times. Remove as much of the stems as you can. It's okay to eat the stems but stems make the soup more bitter.
  • In a large pot, saute onions and garlic for a few minutes. Add broth, potatoes, curry powder, ginger, salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are soft.
  • Add watercress and simmer another 5 minutes. Turn off the stove. After a few minutes, you can mix in the coconut milk.
  • Using an immersion blender, blend the soup until smooth.
  • Optional: Garnish with croutons or crumbled baked pita chips
Course: Side Dish
Keyword: coconut, soup, watercress
Welcome to The Tasting Table, a new workshop that is all about sharing recipes, food and beverages with friends. Today we will show you Cathy’s Juicy Blackberry Sangria and Judy’s Devils on Horseback appetizer, along with some tips on how to put together a delicious charcuterie board. Check out Jarcuterie, a single-serve version.

Recipes will be posted on this blog, Dish With Judy, and Cathy will also be posting on her Facebook business page. It was our debut so our big takeaways were to not turn away while talking and to not forget that something is in the oven!

Join us for some fun every second week for a new theme and moving forward, we will be welcoming special guests and friends to The Tasting Table. We’d love to know what else you’d like to see here.
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Products used in this episode
Pampered Chef:  Rockcrock Grill Stone, Large Glazed Entertaining Platter, Coated Santoku Knife, Coated Tomato Knife
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Sipology:  Juicy Blackberry Sangria, One Pot of Steeped Tea Spoon
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If you have any questions about the products used in this episode, please contact us.
https://www.pamperedchef.ca/pws/dishwithjudy
https://www.facebook.com/dishwithjudy/
https://www.instagram.com/dishwithjudy/
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https://www.sipology.com/cathyskidmore
http://www.facebook.com//CathyTeaReader/
http://www.instagram.com/CathySkidmore/

Fun Fact

Did you know that Cathy is a Tea Leaf Reader?
Catch her on YouTube:  www.youtube.com/c/cathyskidmore