Monday, July 29, 2013

Southwestern Quinoa Stuffed Peppers

My ideal meal is more fueling than filling; a mix of lean protein and antioxidant rich seasonal veggies.

Quinoa Stuffed Peppers

1 red pepper, halved
1 cup quinoa
1/4 cup black beans
1/8 cup sweet corn
2 tbsp diced red onion
1/8 cup diced tomatoes
1/8 cup white cheddar

Combine ingredients.  Stuff peppers and bake for 15 mins at 350 degrees.

Wednesday, July 24, 2013

What's for Dinner?

For many of us the answer to that question is determined by whatever ingredients you have on hand. It's noon and i'm chomping on arugula sans dressing.  Friends call what i usually consume "not even a salad really,  more of a vegetable medley" and I'm cool with that.  Drowning greens in mayonnaise does not a salad make.

Back to dinner..."What's for dinner?" I asked myself and nothing came to mind.  There's nothing in my fridge, as per usual.  I mean there's like 6 varieties of cheese, organic zucchini, red pepper....zucchini, red pepper...GREEN CURRY!  One of my favorite things in life.  I have basil too.  Nothing like having the right array of almost nothing to make something truly divine.

Thai Green Curry

1/2 cup white cooking wine
1 cup coconut milk
2 chicken breasts
1 zucchini
1/2 a red pepper
1 tsp minced ginger
1tbsp minced garlic
1 tbsp canola oil
1/8 cup green curry powder
1 tbsp flour

Sautee ginger and garlic in oil until garlic is lightly browned.  Cut chicken into strips and pan fry over medium heat until cooked through, about 6 mins.

Add coconut milk, cooking wine, vegetables and green curry powder.  Sift flour into pan stirring slowly to avoid clumps.  Simmer over medium heat until thickened.

Tuesday, July 16, 2013

Quinoa Risotto with Portabella Mushrooms

I really need to stop sabotaging perfectly healthy food with things like cream and cheese and chicken stock.  Next time I promise i'll do normal vegan quinoa.  For an even heartier dish add chicken sausage.



Quinoa Risotto with Portabella Mushrooms

4 tbsp olive oil
2 portabella mushrooms, cleaned & sliced thin
3 cups quinoa
4 cups chicken broth
2 cups water
1/3 cup white wine
1/3 cup heavy cream
1 shallot diced
1 tsp minced garlic
1 tsp thyme
1/4 cup shredded parmesan cheese

Saute mushrooms, garlic and shallots until browned.  Add quinoa and stir about 3 minutes until lightly toasted.

Bring broth and water to a simmer over medium heat.  Transfer liquid 1/2 cup at a time to quinoa mixture.  Allow quinoa to fully absorb liquid before adding more.

Continue adding liquid for about 20 minutes until quinoa is tender and fluffy.  Stir in cheese and cream.  Cover and let stand for about 2 minutes on low heat.


enjoy!

xx
dani