BITE ME

HOME AND GARDEN: BITE ME! Chicken Pot Pie Muffins recipe by Cinnamon Rae

Cinnamon Rae likes to make meals in large amounts so she can freeze the leftovers for quick meals later. As the mother of two boys, Logan, age 18, and Maximus, age 8, and the owner ofMedina Massage and Skin Care, she needs meals that are easy to grab and go. Her chicken pot pie muffins are a favorite with her sons.

• 1 to 2 cans of biscuits • 8 ounce bag of frozen peas and carrots • 8 ounce bag of frozen, cooked, cubed chicken • 1 can cream of chicken soup • 1 cup of shredded cheese

Preheat oven to 325 degrees. Shove biscuits into muffin tin holes and make a well for the other ingredients. Combine veggies, chicken, and soup in a bowl. Scoop mixture into biscuit wells. Be careful not to over fill them and keep in mind the biscuit dough will rise. Top with cheese. Bake for 15 to 25 minutes.

Note: You can use fresh ingredients if you have the time, but it tastes great either way. They freeze nicely.

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HOME AND GARDEN: VEGAN VITTLES Fresh and Easy Quinoa Salad by Crystal Pirri

As summer unfolds in Northeast Ohio, I am excited about spending less time indoors and more time outside, walking in the grass, turning over spadefuls of warm dirt, and taking long bike rides with my daughters.

This easy and fresh salad can be assembled in minutes after the quinoa is cooked, and it tastes even better right out of the refrigerator. So cook it early in the day, get outside, and it will be waiting for you when the cool evening chases you and your appetite back inside.

We often have this as a main dish, but it is a crowd-favorite side dish at picnics and potlucks, sure to please even the staunchest meat eaters in the group. This is a great companion to veggie burgers or try my favorite: spoon over a fresh romaine-and-spinach salad, then top it with a splash of rice vinegar and a sprinkling of nutritional yeast. For the heartiest appetite, spoon into a wrap, top with salsa, and fold it into a burrito.

• 1 cup uncooked quinoa • 2 cups water • 2 cans chickpeas • 1 bunch cilantro, finely chopped • 1 red, orange or yellow pepper, diced • 1 medium cucumber, diced • 1/2 red onion, diced (optional, especially if you have kids) • 1 lemon, juiced • 1 tablespoon cumin

Thoroughly rinse quinoa in fine mesh strainer or sifter, this removes the bitter saponin coating and any grains of sand clinging to the kernels. Add quinoa and water to medium saucepan and cover. Bring to boil over high heat. Remove from heat immediately, and let sit, covered, for 20 minutes or until all quinoa grains are popped open and fluffy. This stage is marvelously hands off, just ignore it for at least 20 minutes. Combine cooked quinoa, beans, cilantro, diced vegetables, and onion (if using) in large bowl. In separate cup, mix lemon juice and cumin thoroughly. Pour lemon mixture over salad, stirring well to coat. Serve immediately or refrigerate. Keeps for up to a week in the refrigerator.

Crystal Pirri is an author, coach and oil-free vegan. Her recipes can be found athttps://bit.ly/2v6NQi5. Have a question or request? E-mail Crystal@CrystalsRecipes.com