Quinoa Loaded Bowl

It's been embarrassingly too long to admit since my last post, but the 12-24 month stage has me on my mom toes. My youngest is a daredevil and busy as can be. There just hasn't been the time I have wanted to post new and yummy things on here!! Since I'm all about doing things quickly at this moment of my life I have a quick dinner (or lunch) idea.

Quinoa-is technically a seed, but we tend to refer to it as a grain. It is a complete protein source with all essential amino acids, and guess what?...it cooks in 15 minutes! It has a 2-1 ratio for cooking, so 2 cups water and 1 cup quinoa. Put it all in a saucepan and bring to a boil. Cover and lower the heat to simmer 15 minutes, or until all water is absorbed. This makes 3 cups. Feel free to change up the liquid- chicken stock, veggie stock, or even grape juice (and have it for breakfast!).

Now if you buy quinoa in a package you just use as is. If you buy it in the bulk foods section, you will have to rinse it first, as it has a bitter coating on the outside.  I usually line a colander with cheesecloth, pour the quinoa in and rinse.

My favorite way to eat quinoa is what I call the loaded Mexican bowl. Serves at least 4.

1 onion, diced
1 bell pepper, diced
1 can pinto or black beans, rinsed
1 cup frozen corn
1/2 cup mild salsa, plus more for serving
1 cup grated cheddar or jack cheese
1 avocado, diced for serving

other yummy additions:
cooked beef, chicken, pork or shrimp
diced squash and zucchini
diced tomato
diced radishes or jicama
grated or diced carrot
chopped fresh cilantro

Cook quinoa according to package directions.
While that is cooking, in a large saute pan over medium heat, saute your onion and bell pepper about 5 minutes. You can use cooking spray, a little olive oil, or whatever you usually use.

Now throw in the pan your beans of choice, salsa and frozen corn. Cook an additional 5 minutes until corn and beans are hot throughout. salt and pepper to taste. Feel free to add garlic powder, chili powder and/or a pinch of oregano here.

Line up your bowls and place 1/2 to 3/4 cup quinoa on the bottom. Spoon over the veggie/bean mixture. Sprinkle with grated cheese and diced avocado.
Let me know what you think!

2 Bean Chili Pie

Do you like chili? Do you like corn bread? You've got to try this for dinner...and SOON!

1 onion, diced
1 green bell pepper, diced
2-4 cloves garlic, depending on your preference, minced
1 Tbs olive oil, or another oil for sauteing
1 can refried pinto beans
1 can kidney beans, rinsed and drained
1 can tomatoes with green chile's, slightly drained
2 tsp chili powder
1/2 tsp ground cumin
1 8.5 oz box cornbread mix, I used Jiffy
1/2 cup grated cheddar, jack or jalapeno jack cheese

Preheat oven to 400. Grease a 2 qt baking dish or a deep pie plate.
Heat a large saute pan over medium heat until hot. Add oil and veggies. Cook 5-7 minutes stirring occasionally until soft. Salt and pepper.
Remove from heat and stir in the refried beans, kidney beans, tomatoes with green chile's, chili powder and cumin. Stir until well combined. Pour into baking dish. Set aside.
In a medium bowl, prepare the cornbread mix, according to its package directions. Jiffy calls for 1 egg and 1/3 cup milk. Stir in the cheese into the batter. Spoon on top of the bean mixture.
Bake for 20-22 minutes until cornbread is lightly browned.

Variations...
-would also be good with 2 cans drained, rinsed and slightly mashed, black eyed peas instead of the pintos and kidney beans.
-you could sub 6 oz tomato juice and a 4 oz can of green chile's for the tomatoes with green chile's.
-you could stir in 1/4 cup chopped fresh cilantro into the cornbread batter before baking

Winter Salads

I find it really hard to eat salad in the winter, but these are 2 I've had recently that are really good. It's a great way to Eat More Veggies :-)

Winter Orange Salad adapted from Women's Day magazine
5 oz baby spinach or other lettuce of your choice
2 large naval oranges, supremed (how-to video on what this is)
1/4 cup sweet or red onion, thinly sliced
1/4 cup pitted and sliced green olives, optional variations*

Dressing:
Squeeze the leftover membranes of the oranges into a medium size bowl.
Add 1 Tbs olive oil, 2 tsp honey, 1 Tbs white wine vinegar, salt and pepper to taste.
Whisk until incorporated.

Toss all salad ingredients into a large bowl. Drizzle dressing over top and serve.

This is great served next to a nice piece of pan seared halibut or salmon.
*variations can include grapefruit and avocado instead of orange and olives. Or omit the olives and do just the orange or grapefruit.

Kale and Root Veggie Salad adapted from this recipe here 5 oz pkg baby kale or 1 bunch regular kale

1/2 cup pecans

2 Tbs pure maple syrup

1 Tbs canola oil

1/4 tsp salt

1/8 tsp cayenne

1/2 cup rutabaga, grated raw (don't know what a rutabaga is?...click here)

1/2 cup turnip, grated raw

1/2 cup carrot, grated raw

2 green onions, white parts only, sliced thin

Dressing:
1 Tbs lemon juice
1 1/2 tsp lemon zest
1 Tbs olive oil*
1 1/2 tsp low sodium soy sauce
1-2 tsp agave nectar or honey

If using a bunch of regular kale instead of baby kale, remove ribs and slice as thinly as possible. In a large bowl, massage it with 1 Tbs olive oil, 1 1/2 tsp apple cider vinegar, and 1/2 tsp salt. Let sit 30 minutes.

Preheat oven to 375. Line a baking sheet with parchment. Stir together in a medium bowl the pecans, maple syrup, canola oil, salt and cayenne. Pour pecans out onto baking sheet and bake 8-10 minutes, stirring occasionally. Cool in pan. IF NOTHING ELSE...MAKE THESE PECANS!! I just used leftovers on top of a baked sweet potato. SOO yummy.

Toss the kale, grated veggies, and pecans in a large serving bowl. Whisk all dressing ingredients together and drizzle over salad. Toss well and serve immediately. *If using regular kale, lessen the oil in the dressing to 1 1/2 tsp.

-picture is from VegetarianTimes.com

Dinner on the Table in 5 minutes...yes, please!!

We all need a dinner in our arsenal of recipes that is faster than fast. This is your new favorite quick dinner. This so happens to be vegan, but top with a little Parmesan if you wish for a vegetarian dinner and join in on the "Meatless Mondays."

Tomato, White Bean and Spinach Soup
1 24oz jar of pasta sauce
1 6oz bag baby spinach, you can tear it up as you toss it in, or leave whole
1 15oz can Great Northern or Cannelini beans, drained and rinsed
1 quart low salt or unsalted vegetable broth or stock (or use chicken broth or stock if you prefer)
3/4 tsp crushed red pepper, optional

Put all ingredients in a large pot and simmer 3-5 minutes on medium heat until spinach is wilted. Seriously...you're done. Super healthy, super fast, super yummy, super veggies, super done. 

Other additions if you've got the time...
a chunk of bread on the side
leftover cut-up chicken or browned pan sausage
cooked small pasta
1/3 cup chopped fresh basil
1/3 cup heavy cream
Grilled cheese sandwiches