Tag Archive: Quinoa


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2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!

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curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

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Yummy!

12 chicken cutlets

16 oz. sharp cheddar cheese cut into 12 equal size pieces

2 jars Trader Joe’s Pineapple Salsa (ingredients you can pronounce and only 120 mg. sodium)

Trader Joe's Pineapple Salsa

Pour 1/2 jar of salsa into 2 baking dishes 13 x 9.

Roll chicken pieces around cheese cuts, and place seam side down in the salsa lined dishes.

Spoon remaining salsa over chicken and bake for 35 minutes at 325 F.

This is my new favorite salsa!!

I served this with Minute Multi-Grain Medley mixed with sauteed chopped onions and peppers with chick peas.   I tossed in some leftover halved mini heirloom tomatoes.

 

 

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I have the best way of cooking beer bratwurst ever.  I discovered it about ten years ago while cooking by candlelight after Hurricane Wilma.  We had gas and could therefore cook, but no electricity.

Brown beer bratwurst in olive oil over medium heat until browned on all sides.  Pour in beer to about an inch in the skillet.  Cover and simmer until internal temperature is 165 F or more.  You can keep this warm on low for hours, or in a crock pot.

I had leftover broccoli quinoa salad that wasn’t getting eaten.  I freshened it up with some garbanzo beans, some leftover cabbage coleslaw and sweet thai chili sauce.  The second go round was really yummy.  Much better than the first version.

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10 Perdue chicken cutlets

1 bottle Annie’s Natural’s Organic Papaya Poppy Seed Dressing  (Love, love, love this!!!)

Annie's Naturals Organic Papaya Poppy Seed Dressing

2 Tbsp. Cajun seasoning

30-40 grape or cherry tomatoes

4 Tbsp. olive oil

1 tsp. salt

Drizzle olive oil in two 13 x 9 baking dishes.  Place tomatoes evenly in each and salt.  Roll tomatoes around in oil and salt.

Place chicken cutlets in dish, arranging tomatoes evenly around them.

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Sprinkle with Cajun seasoning.

Pour salad dressing evenly over cutlets.

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Bake at 350 F for 20-25 minutes.  Mine were still slightly frozen so I let them stay in the oven an extra 10 minutes.

I also sprinkled them with a little colby jack cheese (optional).

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Meanwhile, I cooked some quinoa.  I got a deal on Wholesome Kitchen and tried the Savory Dried Fruit and Nut.  I cooked it according to the directions.  Next time, I would add in some heat, like maybe peppers.  It was tasty, but more sweet and less savory than I expected.

Wholesome Kitchen savory-dried-fruit quinoa

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2 lb. sausage, sliced and lightly browned.  I used 1 lb. jalapeno cheddar and 1 lb. smoked turkey

4 packets Minute Rice Multigrain Medley

Minute Multi-Grain Medley

1 package Dole Chopped Salad Kit

ChoppedSunflowerCrunch304x304

1 pint yellow grape tomatoes

1/2 c. Hidden Valley Mango Chipotle Dressing

Mango-Chipotle

Cook multigrain medley according to directions.

Meanwhile, slice and brown sausage in saute pan.

Combine sausage with chopped salad kit.

Fold in cooked multigrain medley.

Stir in Mango Chipotle Dressing.

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1 tube croissant dough

1 lb. sausage, cooked, crumbled and well drained and dried

4-5 c. leftover cooked quinoa

9 eggs

1/3 c. milk

8 oz. shredded pepper jack cheese

Cook, crumble, drain and dry sausage.  I like to buy turkey or chicken sausage and try to watch for a lower sodium content.

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Roll out croissant dough in the bottom of a sprayed 13 x 9 pan.

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I was able to find the recipe croissant dough which is all one sheet.

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Top with cooked sausage.

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Top with leftover quinoa.

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Beat 9 eggs with 1/3 c. milk and pour over.  If you want it eggier, just use more eggs!  The original recipe called for 6 eggs and 1/4 c. milk, but there was a lot of quinoa, so I increased it.

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Top with shredded cheese.  I shredded a block of pepper jack I had on hand.

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Bake at 375 for 35-40 minutes.

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There is something to be said with stocking your pantry and fridge with items that are versatile and healthy.   I had some leftover chopped veggies and garbanzo beans from tortellini salad night, and a chop salad in the fridge, and someone had given me some tofurkey ‘sausage’ that I wanted to try,

1 package Dole chopped salad

ChoppedSunflowerCrunch304x304

1 package Tofurkey spinach pesto sausage

SpinachPestoBlackSleeve-300

1 small bottle yogurt garlic dressing

Yogurt dressing

2 pouches Seeds of Change red quinoa and brown rice

seeds-of-change-quinoa-and-brown-rice

I sliced and browned the tofurkey in a skillet.  I did not heat up the quinoa, as it is fully cooked already.

I just tossed everything in a bowl with some garbanzo beans and put it in the fridge until everyone was ready to eat.

I put out the leftover sliced black olives and red peppers for those who like them!

I was a little concerned that it was just too easy, but it was delicious.  I can just imagine how amazing it could be on a day when I’m in the mood to make up fresh quinoa instead of going with the convenience stuff.

 

 

Black Bean, Sweet Potato, and Quinoa Chili with Leftover Smoked Pork (adapted from theKitchn - Megan Gordon)

1/4 c. sauteed diced shallots
2 Tbsp. minced garlic
1 Tbsp. Cajun seasoning
1 1/2 c. petite cut tomatoes (I used leftover from last night’s meatballs)
1 can black beans
2 c. cooked quinoa
1 1/2 c. cubed sweet potatoes
1 can chicken broth

(use vegetable broth and it’s vegetarian)

I also chopped up and added in leftover smoked pork chops from the other night.

Combine everything in the crock pot and cook on low 8 hours (I left mine on for 10 because I got home late)

Taste check and add salt and pepper as needed.

Top with sour cream and shredded cheese.

The kids were less than enthused when they saw this dish, but one taste and they were believers! They ate it with some nice Cuban bread and want leftovers for lunch tomorrow.

Teriyaki Chili

15 leftover teriyaki chicken meatballs
1 package frozen edamame
1 can black beans
1 can chick peas
12 grape tomatoes, sliced
1/2 onion, minced
2 cloves garlic, minced

Chop up meatballs. Combine with veggies in the crockpot. Cook on low 4-6 hours.

I had leftover meatballs from the other night when we had them over rice. We ate this chili over frozen Archer Farms Barley & Red Rice Quinoa Blend (which is not totally gluten free, but close) and is really delicious.

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and had some gluten free Dippin’ Chips with it.  Loved the chips too!

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Not too pretty, but very tasty!

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