Quinoa (not Rice) Pudding

Thought I'd take a quick minute to jot down this yummy recipe. With all the talk of Arsenic in our rice, I must admit, I am making quinoa more than ever (and I made it a lot before!). I adapted this recipe from Martha Stewart's wholeliving.com recipe.

1 1/2 c. quinoa
3 c. plain or vanilla almond milk, unsweetened

Cook covered on medium high, until liquid is gone (about 10 min.). Turn burner off, but leave pot on the burner.

Combine:
2 eggs
1 c. plain or vanilla almond milk, unsweetened
1/2 t. cardemom
1/4 t. cinnamon
1/2 c. raisins, or other dried fruit (chopped apricots, cranberries, etc.)
1/8 c. honey
1/4 c. unrefined cane sugar

Turn heat back on medium, and pour in egg mixture. Stir quickly to avoid eggs curdling, and continue cooking for a five minutes more. You can add more milk if you like your pudding a bit runnier. Cool slightly and serve with a dollop of whip cream if you can have it.

Tomato, Basil and Bocconcini Salad with Balsamic Glaze

First of all, let me apologize for my extended absence. We just found out that we are expecting our 4th baby (!!) and I have been struggling with morning all-day sickness, so food has been off my radar for the last week or so. However, today I had an unexpected burst of energy (and appetite) and decided to make one of my favorite salads. Here it is for you!!

Blasamic Glaze:

1 c. balsamic vinegar
2 T. whole unrefined cane sugar, or brown sugar
1 T. soy sauce

Combine ingredients in saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy - about 20 minutes. (Do not overcook! This will turn to candy!) Remove from heat, and let cool. Store in the fridge.

Salad:

1 454 g container bocconcini cheese (regular size), sliced
3 roma tomatoes, sliced
2 stems of basil, rolled and sliced
Salt and Pepper

Layer your salad, tomatoes and cheese. Sprinkle with basil, salt and pepper. Drizzle with balsamic glaze, or your favorite balsamic vinagrette.

Frank's Red Hot Chicken Wrap with Blue Cheese

I love pub food. It is just the best. Our local pub has yummy food for a good price and beer that they brew on-site, so it is really a win-win situation. This recipe is inspired by their Red Hot Chicken Wrap.

3-4 chicken breast halves, cut into strips
1 c. Panko bread crumbs, or crushed cornflakes
salt and pepper
1/2 t. paprika, or seasoning of your choice
2 eggs, beaten

6 wraps
1 large tomato, diced
2 c. shredded lettuce, or salad mix
Blue cheese dressing
Frank's Red Hot Sauce

Stir Panko and seasoning together in a bowl. Beat 2 eggs in a separate bowl.  Dip chicken strips in egg, then in Panko until well covered. Fry over medium heat (with lid) until cooked through on each side. Meanwhile, spread Blue Cheese Dressing (our fave is Renee's) down middle of wrap. Top with lettuce and tomato. Remove chicken strips and place on top. Give a few dashes of Frank's Red Hot. Close the wrap, and enjoy!!

** If you're not a fan of blue cheese, substitute shredded cheese of your choice.

Yiaourti me Meli (Yogurt with Honey)

A few years back (OK, more than a few) my cousin and I had the wonderful privilege of travelling together. We were single, foot-loose, and fancy-free (and loving every minute of it)! We tried to conserve our $$ by making our own breakfast and lunch, which were quite meagre. But for dinner we splurged and went out. 

On one of our evenings out, we made our way into a Greek restaurant (which is funny, as we were in Germany at the time). The young male owners were also the young male waiters, and neither spoke English. Now, travelling with food sensitivities is difficult. Travelling with food sensitivities in a country where no one understands you is downright impossible.

Through hand signals and a lot of pointing at the menu, I managed to order something. Although I don't remember what dinner was, I never forgot dessert! For one thing, I could actually eat it. For another, it was delicious. And thirdly, it was served to us with much Grecian flourish, and numerous requests to accompany those young male waiters to the DISCO (the only word we understood from them).

A super fun memory, and a dessert that I'm excited to pass on to you. It is easy, but so good!

Serve it after your greek inspired meal, or sneak it as a guilt-free snack. Yes, a dessert thats actually good for you. Who knew that existed?

In individual bowls, put:

3/4 c. plain greek yogurt (balkian)

Drizzle with:

1-2 Tbsp. good quality honey

Top with:

1 Tbsp. walnut pieces

Creamy Artichoke Chicken Casserole

If you like chicken and you like artichokes, and if you like SIMPLE, this one is a real winner. My recipe does call for Parmasan cheese, but there are some great substitutes out there if you want to keep it cheese-free.

4 chicken breast halves, sliced crossways against the grain

1 c. mayo

1 c. plain yogurt

2 14 oz. cans of artichokes, quartered

1/2 c. parmasan cheese

2 cloves garlic, minced

1/2 t. pepper

Panko or breadcrumbs

Slice your chicken breasts. Place in bottom of casserole dish. In a bowl, mix remaining ingredients (except Panko). Pour over chicken. Sprinkle top with Panko/breadcrumbs. Bake for 30-40 minutes in 375 oven. If you like, briefly put under the broiler to brown the top. Serve on its own, or over rice or noodles.

Schezuan Orange Chicken

A little spicy, a little sweet, and really yummy!

3 Tbsp. hoisin sauce
2 t. grated zest
3/4 c. orange juice
1/2 c. mandarin orange pieces
4 boneless, skinless chicken breasts, cut crosswise into 1/4" slices
salt and pepper
3 Tbsp. oil
1 red bell pepper, seeded and sliced thin
3 garlic cloves, minced
2 t. grated ginger
1/2 t. red pepper flakes (optional)
2 green onions, sliced thin

Whisk hoisin, orange zest, and juice in bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in skillet over medium-high heat. Cook chicken for 3 minutes. Add red pepper and cook for 2 more minutes. Add garlic, ginger, and red pepper flakes. Cook 30 seconds. Add sauce and simmer until sauce has thickened (3-5 minutes). Off heat and stir in green onions. Serve over rice.

Adapted from America's Test Kitchen, The Best Simple Recipes

Gyros!

A gyro is a greek sandwich filled with lamb or beef. I am personally not a big fan of lamb, but if you are, feel free to sub in ground lamb for the beef.

4 pita breads

1/2 c. plain yogurt

1 Tbsp. chopped fresh or 1 t. dried mint leaves

1 t. sugar

1 small cucumber, seeded and chopped (3/4 c.)

1 lb. ground beef or lamb

1 Tbsp. water

2 Tbsp. lemon juice

1/2 t. salt

1/2 t. cumin

1/2 t. dried oregano

1/4 t. pepper

2 cloves garlic, minced

1 small onion, chopped (1/4 c.)

2 Tbsp. oil

2 c. shredded lettuce

1 med. tomato chopped (3/4 c.)

Create a pocket in your pitas by cutting halfway around the edge with a knife and gently separating the layers. Mix yogurt, mint and sugar in small bowl. Stir in cucumber.

Mix beef water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties.

Heat oil in skillet over medium heat. Cook patties until no longer pink in center. Place cooked patties into pita pockets and top with lettuce, tomato, and yogurt mixture.

**My note: If you don't want to shred your lettuce, just place a leaf or two in each pocket. I also just sliced my tomatoes instead of dicing them.

Adapted from Betty Crocker's Cookbook

Spaghetti with Melt-in-Your-Mouth Meatballs

OK, so, we try to eat healthy around here; we try to monitor our red meat intake and up the veggies. But honestly, HONESTLY, sometimes you just gotta have some spaghetti and meatballs. Mm-mmm. I came up with this recipe because I didn't have an egg. Necessity truly is the mother of invention. Let me know what you think!

1 1/2 lbs. lean ground beef

1 clove garlic, minced

2 Tbsp. onion, minced

2-3 Tbsp. mayonaisse

2 Tbsp. unsweetened Almond milk

salt and pepper

1 t. dried parsley, oregano, or your choice of herbs

Mix all ingredients together (this will be wetter than you're used to). Form into meatballs, and brown in olive oil over medium heat. Once browned on all sides, add your favorite tomato sauce, and simmer over low heat (if medium is 6, simmer around 2) until meatballs are cooked through (probably about 7-10 minutes). Serve with a sprinkle of parmesan (or alternative) over rice pasta.

Pasta with Spinach and Feta Cheese

Even though we are dairy-free in our house, the kids can tolerate goat milk and cheeses, which is awesome for me, especially in recipes like this. Greek feta (goat`s milk feta) is the perfect substitute for regular feta.

6 Tbsp. Olive Oil

3 medium red onions, finely sliced (you do need all of them)

2 garlic cloves, minced

1 bunch fresh spinach (or one small box)

salt to sprinkle

3 c. cooked fusilli

1 c. crumbled feta cheese

freshly grated parmesan cheese

pepper

1/4 c. toasted pine nuts (optional)

1/4 c. sliced kalamata olives (optional)



Heal oil in saucepan. Add onions and garlic and sauté for 10 minutes. Add spinach and sprinkle lightly with salt. stir until spinach wilts. Cover and cook over low heat for 10 minutes. Cook pasta until tender. Drain. Add feta cheese to warm pasta and cook over low heat until cheese melts. Add spinach mixture and toss. Sprinkle with parmasan cheese, pepper, pine nuts and olives if desired.

Chicken Medallions with Spinach and Quinoa

This was super easy, and so tasty!

1 large box of fresh spinach, rinsed stems removed

1 red pepper, sliced

4 boneless, skinless chicken breast halves

salt and pepper to taste

1 Tbsp. grated lemon rind

1 Tbsp. butter

1 Tbsp. olive oil

2 shallots or 2 Tbsp. onions, minced

1/2 c. chicken broth

1/4 c. lemon juice

1 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh oregano or 1 t. dried

1 Tbsp. capers

Over medium-high heat, saute half of spinach until wilted (no oil required). Add red pepper and remaining spinach. Saute 4 minutes longer or until pepper is tender crisp and most of liquid evaporates. Remove to casserole and keep warm.

Place chicken between wax paper sheets and pound with mallet to 3/4" thickness. Mix salt, pepper, and 1 t. lemon rind and rub over chicken.

In same skillet (that you used for the spinach), melt butter in olive oil over medium-high heat. Add chicken and saute 3-4 minutes each side. Remove when cooked, and arrange on top of spinach. Keep warm.

In drippings over medium eat, saute shallots 1 minute. Add broth, bring to boil, reduce heat and add lemon juice. Whisk in remaining lemon rind, herbs and capers. Pour over chicken. Serve with quinoa or rice pilaf.

From "That's Trump", The Best of Bridge Series

Butter Chicken

I found this recipe online years ago, and it was the first time I had ever made, or eaten, butter chicken. I have a friend who is Indian, and she made me her version, which was delicious, but totally different. My recipe was sweeter than hers, and I asked her why. She said that each part of India (North, East, South, West) has their own style of butter chicken. According to her, my recipe is from Southern India.

I've tweeked this recipe through the years, and it's not hard; the only thing you really need to have on hand are the spices... they are the secret to Indian cooking.

Cook:

2-3 Tbsp. butter

1 onion

1/4 t. cinnamon

Add and Cook:

2 t. garlic

2 t. ginger

1/2 t. turmeric

1-2 t. chili

1 T. coriander

Add and Cook:

2 c. chicken, cubed

Add and Simmer:

1/4-1/2 ground almonds

8 oz. diced canned tomatoes

1 T. ketchup or tomato paste

Add and heat through:

1/2 c. plain yogurt

Serve over rice or quinoa!

Skillet Shepherd's Pie

Shepherd's Pie is my ultimate comfort food. Savory meat, fluffy mashed potatoes, ooey-gooey cheese... mmm... so good! My version of this classic dish is crust-free, and throws a sweet potato into the mix (just to keep it interesting!). I do it all in one oven-safe skillet, which keeps it easy and fast.

Here we go:

3 medium red potatoes, scrubbed and eyes removed
1 large sweet potato, scrubbed and ends removed
3 Tbsp. butter
2 Tbsp. milk of your choice

Cut potatoes into chunks and boil until cooked. Mash with butter and milk; set aside.

Meanwhile:

1 1/2 lbs. lean ground meat (I use beef, but lamb, pork, chicken, or turkey would all work)
1/2 onion, diced
1 c. frozen mixed veggies, or whatever fresh you have on hand (I had carrots and corn)
1 clove garlic, minced

Saute meat in skillet until almost done. Drain fat. Add onion, veggies and garlic and cook until soft.

Add:

3/4 - 1 c. beef broth
1 Tbsp. flour
2 Tbsp. worcesteshire sauce
1 Tbsp. ketchup
1 t. italian seasoning
1/2 t. salt or to taste
1/4 t. pepper

Pour broth over meat mixture. Bring to a boil. Sprinkle with flour and stir. Allow to thicken. Add remaining ketchup, worcesteshire and seasoning. Top with mashed potatoes.

Sprinkle with cheese or cheese alternative if you wish (I do cheese for me and the hubs on one half, and no cheese on the other for the kids) and pop in a 350 degree oven until heated through and cheese is melted.

ENJOY!

Twisted Mexican Layered Dip

I know all of us have eaten the famous tex-mex dip at every SuperBowl party. We've purchased it at the store as a quick add-on to our spread when company's on the way. We've patiently explained to our children that the retried beans are NOT what they look like, and assure them that the resulting recipe WILL be worth eating. I don't know about you though, but I find most tex-mex dips to be - snore - so boring.

A few years ago, a girlfriend served me a version of this dip that had my taste buds jumping for joy! Finally, some taste! So, here it is for you:

1/2 can refried pinto or black beans
Taco seasoning to taste
2/3 c. Plain yogurt or sour cream substitute
2/3 c. Miracle Whip (NOT Mayonaisse)
Salsa

Optional:
Guacamole
Chives, sliced
Tomatoes, chopped
Cilantro, chopped
Black olives
Cheese or cheese alternative

Mix beans with taco seasoning. Spread in bottom of serving dish. Combine Miracle Whip and yogurt. Spread on top of bean mixture. Top with a layer of salsa, and garnish with any or all of the other ingredients. Serve with corn chips or veggies (I like mine with Doritos). Sit back and enjoy the compliments!

Puff Pastry Salmon

My favorite television show is The Mentalist, and my favorite fish is SALMON. I'm always on the lookout for new ways to make it. A couple of years ago, my mom made salmon surrounded by flaky puff pastry, and mm-mmm, was it ever good! And super easy too!

1 package of puff pastry, thawed (in your grocer's freezer section)

1 salmon, filleted and deboned

dijon mustard

2 Tbsp. lemon juice

fresh dill

salt

Thaw puff pastry according to package directions. Place salmon fillet on one sheet of puff pastry. Spread with dijon mustard, lemon juice, and fresh dill. Bake at 400 until puff pastry is golden, and salmon is flaky. Yum!

Chicken Philly over Garlic Toast

Last weekend we went to this dodgy little restaurant at the edge of town where, surprise, surprise, they had the best food. I ordered the chicken philly, and after I had eaten it, and feeling rather satisfied (sigh), I thought, "Hey, I could make this at home!", and maybe, just maybe, make it a little tastier (enter the garlic toast).

Here's my version!

1 whole chicken breast

1 Tbsp. Olive Oil
1 red pepper, sliced

1 onion, sliced

1 c. of mushrooms, sliced

salt and pepper

1 loaf of garlic bread

Mozzarella cheese, or cheese substitute (enough to cover the bread)

Poach the chicken by placing in a pan of water (careful not to cover the chicken). Cook on medium-high heat until the chicken is done (this doesn't take too long).

Meanwhile, in a separate pan, saute sliced peppers, onions, and mushrooms in olive oil until soft.

Put your garlic toast in the oven to broil. Don't burn it!

Remove cooked chicken and let cool enough that you can handle it. Slice it into strips across the grain.

Take your garlic toast and top it with melted cheese. Place it back in the oven for the cheese to melt.

Put the chicken on the toast, and top with the vegetable mixture. Season with salt and pepper, and add another piece of bread to make a sandwich, or leave it open-faced. My husband likes his with Frank's Red Hot Sauce.

Quick Thai Curry over Rice

Time to spice it up folks. If you've read my blog for awhile (and thank you if you do!!), you will know that I am a fan of Thai food. What's not to love?? It's spicy, it's sweet, and it's so easy to cook. If you're dairy-free, it is a great choice too, because Thai cooks use coconut milk.

This recipe surprised me a bit, because I wasn't sure mixing sweet potatoes and green beans in a coconut curry would be tasty... I was wrong. This was actually a good combination, and EVERYONE ate it up (even my 3 year old).

When I cook Thai food, I adjust the spice for my younger eaters, only adding enough to enhance the flavor. After I've dished out their food, I add the rest of the spice to the pan. 

If you've never given Thai food a try, all you need is some Red Curry Paste. I buy mine at SuperStore. Coconut Milk is also a must, as well as Basil and Fish Sauce. 

1 (14 oz.) coconut milk

1 c. chicken broth

2 Tbsp. fish sauce

2 Tbsp. red curry paste (be careful, that's a lot)

2 Tbsp. brown sugar

3 boneless skinless chicken breast halves, cut crosswise into 1/4-inch slices

1 medium sweet potato, peeled and cut into 3/4-inch chunks

1 c. green beans, trimmed and cut into 2-inch pieces

1 Tbsp. lime juice

3/4 c. chopped fresh bail

Salt and pepper to taste

Bring coconut milk, broth, fish sauce, curry paste, and sugar to boil in saucepan over medium-high heat. Reduce heat to medium and simmer until flavors meld, about 5 minutes. Add chicken and simmer until almost cooked. Add potatoes and green beans until tender. Stir in lime juice and basil, season with salt and pepper, and serve over rice.

Adapted from The Best Simple Recipes from America's Test Kitchen



Slow-Cooker Lemon Garlic Chicken

I usually shy away from cooking whole chickens in the crockpot, because the skin doesn't crisp up. This recipe is different though in that you use the skin to hold the herbs in while cooking, and then remove it when it is cooked. You end up with moist, delicious, flavorful chicken, and no soggy chicken skin (bluk). I served this with coined sweet potatoes that I steam-sauteed in olive oil and butter! Yum!

ANYWAY, I'm not one to re-invent the wheel, so here's a link for this great recipe! Cheers!!

http://www.thekitchn.com/recipe-slowcooker-lemon-garlic-47100

Beef and Molasses Stew

I really enjoy using my crockpot, but unfortunately, I have a heck of a time finding good crockpot recipes. HOWEVER, this one is a winner, and I'm happy to share it with you!

2 lbs. stew meat, cut into 1 1/2" cubes

2 medium onions, sliced

1 can (28 oz.) diced canned tomatoes, drained

1 c. beef broth

3 Tbsp. molasses

1 Tbsp. apple cider vinegar

4 cloves garlic, minced

2 tsp. dried thyme

1 tsp. celery salt

1 bay leaf

1 c. sliced carrots, or whole baby carrots

2 parsnips or sweet potatoes, diced

1/2 c. raisins

Put all ingredients (except carrots, parsnips, and raisins) in the crockpot. Cook on LOW for 5 hours, or HIGH for 2 1/2 hours. Add remaining ingredients and cook for 1-2 more hours or until vegetables are tender. Season with salt and pepper. Serve on its own or over rice or pasta. Serves 6-8.

Classy Chicken

This is one of those recipes that has always been a stand-by for me. Not only is it easy, but it is SO yummy. If you haven't ever had it before, here's the recipe!

3 c. fresh/frozen brocolli or asparagus

2 Tbsp. oil

1 whole chicken breast, chopped into cubes

1/4 t. pepper

Lightly steam fresh brocolli or asparagus (I find that frozen brocolli doesn't need to be pre-cooked). In a frypan, heat oil, sprinkle chicken with pepper, and cook until done.

In a separate bowl, combine:

1/2 c. mayo

1 tsp. curry, or to taste

1 tsp. lemon juice

10 oz. dairy-free cream of chicken soup

In a casserole dish, place steamed brocolli topped by chicken. Pour mayonaisse mixture over top, and top with 1/2 – 1 cup grated cheddar cheese or cheese alternative. Bake in 350 oven until bubbly, around 30 minutes. Serve over rice or quinoa.

Sauteed Chicken with Mustard and Dill

There's just something I love about mustard and chicken together. It is so yummy to me. When I saw this recipe, I knew I just had to try it. And I wasn't disappointed. The sauce was plate-licking good!

1/4 c. flour

4 boneless skinles chicken breasts

salt and pepper

2 Tbs. oil

1 shallot, minced

3/4 c. chicken broth

1/2 c. dry white wine, or apple juice

3 Tbs. unsalted butter

2 Tbs. chopped fresh dill

1 Tbs. whole grain mustard

Pat chicken dry with paper towel, and dredge in flour (I used kamut). Fry in 1 Tbs. oil over medium-high heat, until golden brown (about 5 min. each side). Transfer to plate and cover with foil to keep warm. Set aside. Add remaining 1 Tbs. oil to pan. Fry shallot (I used a yellow onion, diced fine) unti softened. Stir in broth and wine. Simmer until slightly thickened . Remove from heat and whisk in butter, dill, and mustard (I used dijon). Season and spoon over chicken. I served this with sauteed spinach. Yum!