How To: Homemade Balsamic Glaze

I love Balsamic Glaze, but I hadn't made my own until recently.

You can easily buy it in the store, but it's so easy to make your own too.

And because I like to know exactly what's in what I'm eating,

I tend to stick to making things myself whenever I can.

About halfway through making the glaze the first time,

I realized - Hey I should blog about this too!

So not too long after making the first batch, 

I made another to show you guys how easy it really is!

WARNING - while making this you're kitchen,

or entire apartment in my case will have a strong vinegar smell.

It's worth it though, I promise! 

The Goods:

Balsamic Vinegar

Brown Sugar

Add 1/2 Cup Brown Sugar and 

2 Cups Balsamic Vinegar to a saucepan.

Turn heat to medium.

And mix until sugar is dissolved.

Bring mixture to a boil.

Then reduced heat to low and simmer for about 20 to 30 minutes.

Until mixture has reduced by half and has slightly thickened.

It should coat the spoon when dipped into the pan.

Pour into a jar and let cool completely.

Cover and store in the fridge for up to two weeks!

Turkey and Pesto Panini

I recently made a batch of pesto for some pasta I was making.

I had some leftover and didn't want to make more pasta,

so after a little brainstorming I decided to make:

Turkey and Pesto Paninis!!!

I'd never actually made a panini before,

but thought what the heck and gave it a shot!

It was SO easy to make and incredibly tasty.

In fact, I made it again just two nights later!

Keep reading to find out how easy it really is to make.

The Goods:

Sourdough Bread

Pesto

Butter

Mozzarella

Deli Turkey

Arugula

Balsamic Vinegar 

(Not pictured - oops!)

Butter one side of the bread and then cover the other side with pesto!

Heat up your grill pan over medium-high heat and spray it with oil.

Put the buttered side of the bread on the grill pan and start to build.

I did turkey, mozzarella and a drizzle of balsamic vinegar.

I meant to add the arugula at this step, but I was distracted and forgot!

Don't be like me and remember to add your arugula!!!

Once the bread starts to get nice and toasted,

add the other slice of bread and flip over to grill that side.

After both sides are toasted and your cheese is nice and melted,

remove and let cool on a cutting board for about a minute.

Slice in half and you're ready to eat!

Since I forgot the arugula, I whipped up a small salad to have with it instead.

Now go make one for yourself!

I think your stomach will thank me.

Craisin Green Bean Quinoa Salad!

Wow! That title is a mouthful.

I'm sorry, but I couldn't think of a better way 

to describe this delicious salad in fewer words.

You may or may not have figured out that I really like quinoa.

I usual use it to make tasty salads for lunches throughout the week.

You can read about one here and another here!

After eating both of those above salads many times, 

I wanted to branch out and try a NEW quinoa salad!

A local lunch place makes one with craisins and green beens. 

It is so simple and tasty, so I was looking for a recipe similar to that.
I couldn't find one exactly like I wanted, so I just sorta made up my own!

Craisin Green Bean Quinoa Salad 

1 cup quinoa

2 cups water

½ teaspoon salt or to taste

¾ cup craisins

1 cup green beans

¼ cup sliced almond

¼ cup sliced green onion

¼ cup balsamic vinegar

1 ½ tablespoons olive oil

1-2 cloves of garlic, minced

Salt and Pepper

1. Rinse the quinoa in several changes of water. Combine the 2 cups water and ½ teaspoon salt in a medium saucepan and bring to a boil over high heat. Reduce heat to simmer, cover, and continue cooking until all water is absorbed, about 20 minutes. Remove from the heat, uncover, and allow to cool for 15 minutes. 

2. In a medium bowl, combine the cooked quinoa, craisins, green beans, almonds,

and green onion until well mixed. 

3. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. 

4. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. 

Grain Greek Salad

One of my go-to lunches (and favorite lunches in fact) is a Greek Salad grain mixture. You can use any grain you'd like - but I tend to prefer quinoa and have recently decided I liked the combination of quinoa and Israeli couscous. The vegetable chopping takes a little time, but I always make a BIG batch and get to enjoy the salad all week! It's so easy once it's made and I'm full for hours after eating it. 

Take a look at the salad making process and you'll be amazed at how simple AND delicious it is!

The Goods:

Quinoa

Israeli Couscous

Olive Oil

Balsamic Vinegar

Lemon

Salt

Cherry/Grape Tomatoes

Persian Cucumbers

Green Onions

Feta

Kalamata Olives

Cook the grains...

Israeli Couscous

And Quinoa for me!

Chop the Cucumbers

Chop the Green Onions

Chop the Tomatoes

Chop the Olives

(I ran out of Kalamata so used Green Queen ones too!)

Add the Feta! 

And the Quinoa.

And FINALLY the Israeli Couscous.

Toss it all together with fresh squeezed lemon juice, olive oil and balsamic vinegar.

Add a little salt for flavor if necessary. 

The finished product! 

This salad can be eaten alone, or enjoyed on a bed of mixed greens tossed in fresh lemon juice as I usually do!

Grab some spring mix.

Toss it with more fresh squeezed lemon juice.

And add the mixed grain salad on top!

Dig in and enjoy!!!

YUM!