Do you know the muffin man?

I had some bananas on the counter and they were not looking so lovely any longer.  That always means its time for some baking.  I rarely make banana bread.  I usually make the dough into muffins.  We find the single servings perfect in our household and they freeze great that way too (that is if they last long enough to freeze any - warm baked muffins tend to disappear rather quickly).  I wanted a muffin that had some "umpf" to it this time, so I took my basic go to banana bread recipe and went from there.  We were all extremely pleased with the outcome!  Best of all, they are pretty darn good for you too!

What are you doing with your bananas?

Banana-Oat-Quinoa Muffins
Ingredients:
 4 ripe bananas (the riper, the sweeter, the better)
1/4 cup brown sugar (optional depending on how ripe the bananas are)
2 large eggs
1 Tbsp. vanilla
2 cups whole wheat flour
1 cup oats (you can add them as whole flakes or pulse them in a food processor)
1 cup  quinoa (you can add them uncooked for a crunchy texture or add it cooked for softer texture)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1/4 cup bran

Method:
Cook the quinoa if you are going to go the cooked route.  It takes 2 cups of water per 1 cup of quinoa and generally 20 minutes.  If you are cooking the quinoa, you will yield 3 cups cooked for every cup uncooked.  Keep this in mind.  You'll only need 1 - 1/2 cups of the cooked quinoa.
Mash together bananas (I use my mixer and just add the ingredients as I go). 
Next add the sugar if you choose to add it - it's only needed if the bananas aren't very ripe.
Add the eggs and vanilla and mix well.
Mix cooked (if going the cooked route) quinoa into the banana mixture at this point.
In a separate bowl combine flour, oats, quinoa (only if going the uncooked route), baking soda, baking powder, ginger and bran.  Mix well.
Add dry ingredients to wet and mix well.
Spoon into muffin cups and bake at 350 for 25 minutes or until tops start to brown and look crunchy.

Enjoy!  They are super yummy!

Click here for a printable link

Quick & Delicious!

I was searching the time-void otherwise known as "Pinterest" for some new dinner recipe inspiration.  I came across this delicious sounding meal, "Thai Fried Quinoa".  I was nervous about the young one.  He is picky, but I've learned that it's best not to plan or cook around his taste buds, they change rapidly, with his mood.  So, with a few adaptations to fit our family - the older boy will NOT eat peas and since he's so good about eating everything else, I indulge this aversion.  I have to say, this meal was AH-MAZ-ING!  We all had seconds, which unfortunately resulted in no leftovers in my lunchbox tomorrow.  Boo!  This recipe is quick, simple and healthy.  The cooking goes really quick, so read through it first and have your ingredients ready to go.  I did not do these things and Mr. Filabuster (a.k.a. our younger son) decided to vocalize every thought in his head at the same time I was reading the recipe and cooking.  Thus my advice, read through it first and have things read.  That's what my frazzled brain was wishing I'd done.

Enjoy a big bowl of this healthy yumminess tonight!

Thai Fried Quinoa  
*Adapted from Iowa Girl Eats food blog
Ingredients:
1 cup quinoa, rinsed and drained
1 cup lite coconut milk
1 cup chicken broth
1 tsp. olive oil
5 green onions, chopped
2 Tablespoons minced ginger
2 Tablespoons minced garlic
1 cup frozen edamame
1-8oz can pineapple tidbits, drained
1/4 cup cilantro, chopped
4 eggs
2-4 Tablespoons soy sauce (I used 4 because we like the flavor)
juice of half a lime
chopped cashews or peanuts (optional)

Method:  

1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth and bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender.  It takes about 15 minutes.
2. While the quinoa is cooking, heat a large skillet over medium-high heat and spray with olive oil (or add to pan and swirl to distribute evenly). Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly so the garlic doesn't burn.
3. Next add the edamame, pineapple tidbits, and cilantro and cook for 1 additional minute.
4. Push the ingredients to the sides of the pan, creating a clear space in the center. Whisk the eggs together in a small bowl, then pour into the pan. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.
5. Add cooked quinoa, soy sauce and lime juice to the pan, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped nuts on top.

Click here for printable recipe

Chasing the "chill" away

This past fall I scoured recipe sites for a squash stew of sorts in order to use up an ENORMOUS squash given to us by our friends, the Weavers.  I had an idea of the flavors I wanted to combine and since none of the recipes fulfilled all of them, I decided to take some basic ideas and trek out on my own.  I was amazingly happy with the result and tried it out on my mom when I visited for my dad's surgery this past November.  She became its biggest fan and she doesn't even like sweet potatoes!  It's packed with good vitamins and protein.  The protein in my recipe comes from the beans and quinoa.  I didn't add meat, but some roasted chicken could easily be added and would taste great in this "chili/stew".   You can combine it with a nice cornbread or a crusty loaf of french bread and a green salad, to have the perfect soul-warming winter meal.

Chase away some winter chill with this delightful meal!

Squash-Sweet Potato & Quinoa Chili

Ingredients:
4 medium sweet potatoes (you can use any variety - yellow or orange)
1 medium squash (butternut is one of the best for this - any squash with a nice "meaty" center, not stringy)
4 Tbsp. Olive Oil
Salt & Pepper 
1 large sweet onion, chopped 
3 cloves garlic, minced
1 chipotle pepper, minced (These little guys are spicy so for reduced spice, remove seeds or substitute 4 Tbsp. of the "sauce" in the can)

3 cups cooked (or 2 cans, drained and rinsed) black beans or pinto beans
1 cup fresh or frozen corn (optional - I no longer add this because my oldest has decided he's not a fan of corn unless it's on the cob)
1 20-28 ounce can of crushed tomatoes
1 package of your favorite chili spice mixture - or the equivalent of your own chili spice mixture
2 cups vegetable or chicken broth

1 cup of uncooked quinoa 

Method:

•  Peel squash and sweet potatoes and cut into cubes.  Toss cubes with 2 Tbsp. olive oil and salt and pepper (about 1 tsp. each) and put into a 9X13 baking pan.  Bake at 400 for about 30 minutes (until the squash and potatoes start to turn golden).  ****Side note, this alone makes an amazing side dish by just adding about 1/2 tsp. of sage!

• While squash and sweet potatoes are baking, heat the remaining 2 Tbsp. of olive oil and add chopped onion and garlic, saute for 1-2 minutes.  Next add  the chipotle chili, beans, corn, chili spice mix and cooked squash & sweet potatoes.  Stir well. 

•  Now add crushed tomotoes and broth.  Let mixture come to boil.
• Add uncooked quinoa and stir well.  Let chili cook on medium for another 30 minutes to ensure quinoa is cooked through.  

Enjoy!

Click here for printable recipe  
 
    

The world's most perfect grain

I didn't even know what quinoa was before I met my husband, the botanist.  I went to a party with him with his graduate school buddies, all botanists.  Let me tell you, there was some incredible food and all of it was botanically interesting!  His professor made quinoa and black beans.  It was so simple and delicious!  I learned a great deal about the "perfect grain" that day.  For starters it's not a true grain, but a chenopod, from the family chenopodiodeae which includes herbs and shrubs and is closely related to species like beets & spinach.  The best part of what I learned is that quinoa is an excellent source of both protein, containing essential amino acids, and dietary fiber!  Really important when trying to be "mostly meatless" and prepare balanced meals!
I love toasting my quinoa a bit before cooking it.  It gives it an extra nutty flavor. 

Enjoy this "super grain" that's not really a grain tonight with your family!

Quinoa & Black Bean Casserole 
Serves 6
Ingredients
Quinoa grains (about 1 cup) - I like using the red quinoa
Black beans (1 can or equivalent if doing dry beans)
1/2 cup corn
½ cup salsa (any kind you like)
1 Tbsp Olive Oil
1 medium onion
2 cloves of garlic
1 Anaheim or Poblano chili, roasted
1/2 cup chopped cilantro
1 tsp. cumin
1 Tbsp. hot sauce (my current favorite it Bufalo Salsa Chipotle)
1/2 - 3/4 cup Cheese (Cheddar or Monterrey/Pepper Jack); shredded
Tortillas or Tortilla chips

Method:
Cook quinoa to package directions (I toast it in olive oil for a few minutes to give it a nuttier flavor before boiling it in water).

Toasting the quinoa

quinoa after it is boiled

Split and seed the chili pepper and lay face down on a baking sheet.  Roast at 475 degrees until skin is blackened (about 4 minutes). Then chop roasted pepper.

Roasted chili adds fantastic flavor

Saute onions & garlic in olive oil until tender.
Mix together sautéed vegetables, cooked quinoa, beans and corn, salsa, cilantro, roasted pepper, cumin & hot sauce.
Pour into baking dish.

Ready for the oven!

Sprinkle top of mixture with shredded cheese.
Bake at 350 degrees until cheese is melty and bubbly, about 15-20 minutes.
Serve with tortilla chips or warm tortillas and salsa & sour cream to taste

Click here for printable recipe