Quinoa Pilaf or Stuffed Peppers

This originated as a red pepper stuffing but I liked it enough on it's own.

Here is what you will need:

2 cups dry Quinoa (sold at TJ's and health food co-op)

1 carton chicken broth (4 cups)

1 large onion (I had some small ones given to me) chopped fine

1 Carrot chopped

3-4 celery stalks chopped

1 tsp. italian herbs

1/2 tsp garlic powder

salt and pepper to taste

1/2 cup almond slivers or slices (forgot to put in picture!)

Method:

1. Rinse Quinoa. This is vital to getting off the bitter producing powder layer on the grain.

A strainer works better because the grain is so small it will fall through a colander.

2. Saute chopped veggies in olive oil till slightly tender. Season with garlic and salt and pepper and herbs.

3. Add chicken broth and rinsed Quinoa. Bring to boil and reduce to simmer. Simmer on low for about 15 minutes (covered) or until liquid is absorbed. Fluff with fork like couscous or rice.

4. Add almond slivers and toss to warm. Serve.

This makes a double batch but it's great as a cold lunch also so I make lots at a time.

Click the link to find out more about Quinoa. It's a complete protein grain and low on the glycemic index as well.

Variation: To make into stuffed peppers just fold in 1/3 or more feta cheese (or a shredded milder cheese if you like) and stuff in a sweet pepper. I used red because they are sweeter. Bake at 350 for 25 minutes or until peppers soften. I learned it's better to put them in a deep dish baker and cover with foil or the stuffing gets a little too crispy on top.

Summer Squash Strata

(Recipe taken from the Facebook group "Cooking With All Things Trader Joe's")

The recipe is very flexible. The base is a bread layer, typically a French or Italian Loaf, a brioche, or Challah. Even a few slices of wheat, multigrain, or white bread will do. . Play around with the other ingredients as well. Substitute mushrooms and spinach or broccoli florets for the vegetables, use swiss or Parmesan instead of goat cheese, or add slices of your favorite sausage.

Summer Squash Strata

3 medium zucchini or yellow crookneck squash (I used both), sliced into thin disks
1 Challah loaf (1 lb) cut 1-inch cubes or torn into small chunks
8 oz log of Chevre fresh goat cheese, broken into small chunks (or use TJ's Crumbled Goat Cheese)
2 Tbsp extra virgin olive oil, divided
1 medium yellow onion, cut in half and sliced thinly
1/3 cup Julienned Sundried Tomatoes
2 cups whole milk
6 large eggs
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped fresh basil

1.) Spread the bread cubes in an oiled 9x13-inch baking dish. Scatter half the goat cheese over the bread.
2.) In a skillet over medium heat, saute the onion in 1 Tbsp oil until soft, about 4-5 minutes.
3.) Add the squash and drizzle with 1 Tbsp oil, sauteing for an additional minute.
4.) Spread vegetables on the bread layer, scattering sundried tomatoes and the remaining goat cheese over the top.
5.) Whisk together the milk, eggs, salt, and pepper. Pour this mixture evenly over the top of the ingredients in the baking dish. Press down gently just a little, allowing the bread to soak up the mixture.
6.) Let the dish sit 10 minutes while you preheat oven to 350 degrees.
7.) Bake uncovered for 40-45 minutes. You will know when it's done because it will puff up quite a bit. Remove and let rest for 5-10 minutes (it will deflate back down). Sprinkle with fresh basil and serve.

My (veggie mama's) alkaline adjustments:

soy milk instead of whole

use sprouted wheat bread instead of italian or french

Serve with large spinach salad

Serves 8

Note: I will be using Feta instead of Goat Cheese for cost. Goat cheese is actually a lower acid cheese though and would be a smart choice. Feta is better also and cheaper.

Sunday Afternoon Pasta

You have to think of pasta like pizza. Pick your toppings so to speak. I love the versatility of pasta for that. Today we came home from church and it was sooooo hot. Boiling something for 15 minutes was the extent of the kitchen heat I wanted to generate and the results were wonderful.
Sunday Afternoon Pasta
1 pkg WW Penne pasta cooked
3/4 jar Trader Joe's Juliane Sun dried tomatoes (let the oil fall in with them)
4oz Trader Joe's Columbus Dry Salami cut in slivers
1 Trader Joe's Can of Artichokes, sliced
1/2 pkg Trader Joe's Basil (layer the leaves, roll them up and then slice thin strips)
1/2 cup (yes happened to be TJ's!) Parmesan cheese grated or shredded
1/2 cup Kamalata Olives
Salt and Pepper to taste
Garlic Powder to taste
1 tsp Trader Joe's Pasta Seasoning Mix (or a good Italian herb blend)

Place all additions in a large bowl and throw strained hot past on top. Toss to coat and sprinkle with the Parmesan.
Yum.

Got Chorizo?

Feels good to be back on this blog, it's been a while! Life has been full since school began.

This week I made two dishes with Mexican Chorizo. I've used it before and always love the depth of flavor it gives a dish but this week I went on inspiration alone. No googling for the recipe, just what I thought would work and it was yummy.

Mexican Chili (Large Family size)

5 Cups Dry Pinto Beans Cooked (with broth)

2 lbs. Beef Chorizo (Food For Less Beef Version made there but you could use prepackaged I suppose)

2 Cans Stewed Tomatoes w/ Chilies

1/2 bag frozen Trader Joe's Sweet Corn (or use a whole bag if you like)

1 Chopped Onion

2 Tbs. Chili Powder

1 Tbs. Garlic Powder

Salt and Pepper to taste

Cook Chorizo in a skillet and add to stew pot or large Crock Pot. Add all other ingredients cook till corn and onions are tender. For Crock Pot you can leave on warm for the day or afternoon. It depends on how hot your pot gets but don't put it on high or it will burn. The dish is all ready pretty much ready except for the veggies and the spices working through and getting "happy".

Mexican Egg Bake

1 tube pork chorizo

1 can green chilies

1 cup shredded cheddar cheese

12 eggs

1/2 cup milk

1 tsp salt

3 flour (or 4-5 corn) tortillas cut in cubes (I use a Pampered Chef Pizza cutter to do strips and then turn the strips to make cubes)

Cook chorizo in skillet. Scoop into 13X9 baking dish leaving as much of the chorizo fat in the pan still. Saute the tortilla cubes in chorizo fat till coated a bit and a little crispy. Scatter on top of cooked chorizo in baking dish.

In a large bowl beat eggs, add salt, chilies, and cheese one at a time. Pour over chorizo and tortillas and bake for 30- 40 min. at 350 or until egg is cooked. Overcooking will dry it so watch out!