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

Dreaming Of Summer

Lately it's been rather cold and dreary here in the Northwest.  I enjoy all the seasons, but so many days of cold has left me dreaming a bit of warmth and the joys that summer brings.   One of those joys is fresh vegetables from the garden.  In my early growing up years, we lived out in the country in Southern Illinois and we had a huge garden.  One of our staple summer meals was spinach salad.  Really, this salad can be a side, but we loved it as a main dish.  Nothing is better on a hot summer evening than a big bowl of fresh, cool salad.  This salad can be tweaked however you need it to be; healthy, meatier, meatless......  I love it just the way my mom used to make it for us.  Be aware, you must eat this the same night, it's not nearly as good the next day.

Bring some summer dreams into your home tonight.

Spinach Salad 
Ingredients: 
2 bunches fresh spinach, washed & stems removed
4-5 boiled eggs, sliced
1/2 lb of bacon, cooked and sliced or broken up
1-2 bunches of green onions, sliced (depending on your love for onions)
For the dressing:
1/2 cup olive oil
1/4 cup vinegar (your favorite kind, but not balsamic)
1/4 cup sugar
1 Tbsp Worcestershire Sauce 
3 Tbsp. ketchup
dash of garlic salt/powder

Method:

• Mix together ingredients for the dressing and shake well.  I usually use a mason jar.
• Lightly toss all ingredients for the salad.
• Either drizzle dressing over whole salad, or individual salads.

**Roasted sunflower seeds make an excellent substitution for the bacon if you are looking for a meatless alternative!
 
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

Spices Galore!

One of my favorite aspects of Indian food is the flavor derived from the use of spices, LOTS of spices.  This dish was introduced to me by my friend Brandi and my husband and I instantly loved it.  It doesn't disappoint on flavor or spices, or spice for that matter - it can be a bit hot.  I've adapted it a little so that our kids can enjoy it as well.  I had to after the first time I made it when my oldest was a very little guy and he turned red and gasped for water.  It's not that hot, but to a 2 year old it was.
Chana is Hindi for chickpea and Masala refers the use of the spice garam masala, a blend of spices common in northern India cuisine.  The spice blend often includes white and black peppercorns, cloves, cumin, cardamom, nutmeg, anise and coriander.  . This is another seriously easy vegetarian meal that can be paired with chicken for those who like meat with dinner.  I've also blended it to make some amazing hummus or for use as a sauce for pasta.  It is incredibly versatile that way!

So grab some tasty naan and enjoy some flavors of India!

Chana Masala 
Ingredients:
1 large onion, chopped
4 cloves of garlic, crushed
2 small fresh green chili peppers, chopped (I choose milder versions for now)
1 3/4" of ginger root, minced
4 Tbsp. olive oil
4 tsp. ground coriander
2 tsp. cumin seeds
1/4 tsp. cayenne pepper (I leave this out for now with kids)
1 tsp. turmeric
2 tsp ground cumin
4 tsp. lemon juice
2 tsp. paprika
1 14 ounce can of diced tomatoes
3 1/4 cup of chickpeas/garbanzo beans
1 tsp. garam masala
salt to taste

Method:
1.)  Cook onion, garlic and ginger & chilies in olive oil until softened, stir occasionally
2.)  Add all spices, except the masala and cook over low heat for 1-2 minutes; Stir Continuously!
3.)  Add tomatoes, roughly chopped, in juice
4.)  Add cooked chickpeas & mix well
5.)  Cook for 30 minutes over medium heat, stir occasionally
6.)  Add masala & salt (in the original recipe the chilies are added here, but we prefer them cooked for now)
7.)  Stir well and serve immediately.

Click here for printable recipe