Quinoa (pronounced “keen-wah”) is one of my new favorite foods. You should give this little grain a try!
1 Tablespoon Olive Oil
2 Garlic Cloves, finely grated
1 Large Fennel Bulb
2 1/2 Cups Vegetable (or Chicken Broth)
3 Fresh Thyme Sprigs
1 Cup Quinoa, rinsed in a mesh strainer
1/3 Cup Sliced Almonds
Cut the fronds off the the fennel bulb and peel of the outer layer of the bulb. Reserve some of the fronds for garnish. Cut the bulb in half and remove the core. Thinly slice the fennel.
Heat the olive oil in a saucepan (one with a lid) over medium heat. Add the garlic and saute for about 30 seconds. Add the fennel and saute for about 3 minutes to soften.
Add the broth and thyme to the pan. Bring to a bubble, reduce heat and simmer for 5 minutes.
Stir in the Quinoa. Bring to a bubble, reduce heat to low and simmer until all the liquid is absorbed, about 20 minutes. Remove the thyme sprigs.
Toast the almonds in the microwave for 1 1/2 minutes, stirring halfway through.
Stir in the almonds. Garnish with some of the reserved fronds.
Serves: 4 as side dish
-Recipe comes from CookinCanuck.com-
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.
Here is a good way to use up some leftover pumpkin puree. Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy and hard to eat. They do look pretty though!
2 ½-3lbs Tomatoes, cut into large chunks
6 Cloves Garlic, finely grated
1 Onion, Sliced
Extra Virgin Olive Oil, to drizzle
Salt & Pepper
3 Cups Chicken Stock
2 Bay Leaves
2 Tablespoons Dried Basil
2 Cups Pumpkin Puree
Preheat oven to 450°F and cover a baking sheet with foil for easy clean up.
Place the tomato chunks, garlic and onion on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes.
Transfer the roasted tomatoes, garlic and onions to a large soup pot. Add the chicken stock, bay leaves, basil and pumpkin puree. Bring to a bubble, reduce heat and simmer for about 15 minutes.
Remove the bay leaves. Puree until smooth with an immersion blender. Adjust seasonings with salt & pepper if needed.
This dinner salad can be made ahead and refrigerated until ready to eat, making it great to take to a potluck.
1 Head Green Cabbage, shredded or thinly sliced
4 Green Onions, thinly sliced
2 Tablespoons Sesame Seeds, toasted
1/4 Cup Cilantro
2 (3 oz) Packages Uncooked Oriental Flavor Instant Ramen Noodles (save 1 seasoning mix packet for dressing), crushed
2 Cups Cooked Chicken Breasts, cubed
4 Tablespoons Sugar
1/4 cup Sesame Oil
1/4 cup Canola or Olive Oil
1/2 teaspoon Fresh Ground Black Pepper
6 Tablespoons Rice Vinegar
1 teaspoon Fresh Gingerroot, minced or finely grated
In a large bowl, toss together the cabbage, green onions, sesame seeds, cilantro, ramen noodles, and chicken.
In a small bowl, stir together the one packet of seasoning from the ramen package, sugar, oils, pepper, vinegar, and gingerroot. Pour over the salad and toss to combine.
This is a meal that made me rethink spaghetti squash. I thought I didn’t like spaghetti squash, but in reality I really just didn’t like how it was prepared before. So, if you think you don’t like spaghetti squash, why not give this recipe a try and see if it changes your mind too!
1 Spaghetti Squash
Extra Virgin Olive Oil
Salt & Pepper
1 Head Broccoli, cut into florets
2 Cloves Garlic, finely grated
3 Chicken Breasts
1-2 Tablespoons Italian Seasoning
Preheat oven to 375°F and line a baking sheet with foil.
Half the squash lengethwise, drizzle with olive oil and season with salt & pepper. Place on the baking sheet cut side down. Bake for 15 minutes.
Add the broccoli to the baking sheet, drizzle with olive oil, toss with the garlic and season with salt and pepper. Coat the chicken with olive oil and season with salt, pepper and Italian seasoning. Place on baking sheet and return to oven. Bake another 20 minutes or until the chicken is cooked and the squash is soft.
Scrape the spaghetti squash out into a large bowl. Chop the chicken and add it to the bowl along with the broccoli. Toss to combine.
Sweet and tangy roasted chicken drumsticks make for a simple and delicious dinner that is perfect for company.
Extra Virgin Olive Oil
Salt & Pepper
6 Tablespoons Honey
2 Limes, juice and zest
Preheat oven to 400°F. Lightly oil a large baking dish.
Season the chicken with salt and pepper and place in the prepared baking dish. Bake for 20 minutes.
Prepare the glaze by combining the honey and lime juice and zest together in a small bowl.
Pour the glaze over the chicken and bake for 20-30 minutes more until the chicken is cooked thoroughly, turning several times.
Yield: 12 Drumsticks