Quinoa Fried Rice

 A new healthy take on the traditional Chinese dish, vegetable fried rice.  Wahoo!  And its seriously just as good.

I am a sucker for fried foods.  Everything fried just tastes really good, but I have been investing more time on creating healthier meal options for my family and it definately doesn't include "fried" foods.

As I mentioned in one of my earlier posts from this week "How Vegetarians Get Protein", one of the sources is quinoa.  There are sooooo many things you can do with quinoa, but it can always be used as a supplement for any type of rice dish.  There are also several ways to cook quinoa and most often I cook mine on the stove, but for this particular dinner I wanted the quinoa to be a little more sticky so I used my rice cooker.

Quinoa Fried Rice

Ingredients

1 stalk celery

4 large carrots

1 cup snap peas (chopped)

1 cup green beans

1/2 c cashews

2 eggs

2 Tbs coconut oil

2 cups vegetable broth

2-3 Tbs. soy sauce

Directions:

Chop all vegetables. Heat skillet with 2 Tbs coconut oil. When its heated, place all vegetables into skillet. Stir every minute or so for about 12-15 minutes or until the vegetables soften (you don't want the veggies overcooked). Pour in your cashews and cook until they are partly browned. Pour in eggs and mix all together.

Quinoa:

Pour 1 cup uncooked quinoa into rice cooker. Add 2 cups vegetable broth. Cook on white rice function. Takes about 20 min. or so. Once the quinoa is finished add all of it to the vegetable mixture. Add 2-3 Tbs. soy sauce and mix thoroughly.

Serve with vegetable egg rolls, vegetable pot stickers and a simple citrus salad. Or with chicken.

You can also add peas or other vegetables you have that you think would be fitting for this type of dish! This is what I had in my fridge and it worked out great! Enjoy!

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Lemon Albacore Quinoa Salad

Do you know how to say quinoa?

I'll give you a hint, it's not kwin-o-wa.

It's actually keen-wah.

Also, did you know that quinoa is The UN's 2013 superfood of the year? It supplies all of the nine essential amino acids, it's not a grain but a seed so it's gluten-free friendly, has twice the fiber as most grains, great source of protein (14% by weight), has twice the amount of calcium as whole wheat, and basically is just 'pure health' (as one of our friends used to say!)

I've started to use quinoa instead of brown rice or pasta in some of my dishes, and we love it as such a great alternative! Even my 2-year-old loves it.

Throw in some healthy, fresh ingredients and a lemon parsley dressing and you'll love pure health!

Lemon Albacore Quinoa Salad

Ingredients

1 c quinoa

2 c water

1 6 oz. can quality albacore tuna

1/2 c olives

1/2 c cherry tomatoes, halved

1/2 c chopped cucumber

1 avocado, chopped

fresh parmesan for garnish

LEMON PARSLEY DRESSING:

2 lemons, juiced

3 T EVOO

large handful fresh parsley

3 cloves garlic

1/4 c freshly grated parmesan

1/2 t sugar

Directions

1. Cook quinoa by boiling 2 c water, adding 1 c quinoa, simmer for 5 minutes, then turn off heat, cover, and let sit for 20 minutes. Cool completely in refrigerator until cold. (Can be done in the morning)

2. Prepare Lemon Parsley Dressing by adding lemon juice, EVOO, parsley, garlic, parmesan, and sugar to food processor. Blend until garlic and parsley chopped finely. Cool in refrigerator.

3.Gently mix cold quinoa with tuna, olives, tomatoes, cucumber, and avocado. Drizzle dressing and gently mix together.

4. Garnish with freshly grated parmesan.

I love this refreshing, light dinner. We were definitely full quickly and stayed full because of all of the protein and fiber. Not to mention it's chock-full of monounsaturated fats and omega-3s.

Perfect as a side dish without the tuna if you'd like, or if you're a tuna-hater (you know who you are!).
P.S. Albacore has twice as much omega-3 as plain 'ol tuna

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Apple Gorgonzola Salad {Bucca Di Beppo Copy-Cat Recipe}

After having this salad while dining a Bucca Di Beppo a few times I knew I had to make it at home.  It is a perfect blend of flavors and textures.  My first instinct was to look it up online, and find a recipe I did!  I tried it out...and while I liked it the dressing just didn't have the same pizzaz that it had in the restaurant.  Sooooo...I took matters in to my own hands to create a dressing that satisfied my craving for this salad.

There are a few things you need to make this salad - the first a nice romaine lettuce, chopped.  The second?  Crumbled Gorgonzola - so delish!  You'll also need green apples, sliced and chopped,  dried cranberries, candied walnuts, and of course - the dressing!

The first 4 ingredients don't need any additional prep, but the last two do.  As far as the candied Walnuts?  There is a fabulous recipe here on the blog for cinnamon pecans.  I used this recipe - and the pecans were fabulous in the salad!  If you want walnuts, just sub them for the pecans - it will turn out great!  I'll give you the recipe again below.

For the dressing, get out your blender - its the easiest way to whip up a yummy dressing.

Apple Gorgonzola Salad

Apple Gorgonzola Salad

Ingredients

1 package of prepared romaine lettuce

1 cup crumbled Gorgonzola cheese

1 cup dried cranberries

1 green apple, diced

1 green apple, sliced

1 cup candied walnuts (recipe below)

mustard vinaigrette (recipe below)

Directions

Toss together lettuce, cheese, diced apple, walnuts, and cranberries. Toss with desired amount of mustard vinaigrette. Garnish with sliced apples.

Candied Pecans or Walnuts

Candied Pecans or Walnuts

Ingredients

1/4 cup sugar

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground black pepper

pinch of ground red pepper

2 tbsp butter

1 1/2 cups whole walnuts

Directions

Combine all ingredients in a frying pan. Heat over medium heat until sugar is melted and nuts are toasted.

Transfer to a lightly greased sheet of tinfoil to cool.

Store in a ziplock bag

Mustard Vinaigrette

Mustard Vinaigrette

Ingredients

2 cloves garlic, minced

1/4 red onion - if you prefer the crunch of the onion in your salad chop these and stir in to the dressing later. I like the texture a bit smoother so I include them in the blender

2 tbsp Dijon mustard

1 tsp Italian seasoning

1/2 cup apple cider vinegar

1/2 cup olive oil

salt and pepper to taste

Directions

Combine all ingredients in a blender and blend until smooth.

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Roasted Tomato Soup with Pesto Grilled Cheese

Healthy, easy, organic, fresh, satisfying.

During my last semester of nursing school, I kinda went on this tomato bisque kick. It was winter (in Texas. HA! It actually does get cold there and yes, snows at least once a year), I was studying for finals and then boards, so I was cooped up inside a lot. I had this sudden urge for some fatty, creamy tomato goodness. I googled the best place and immediately went to go pick some up.

Cue tomato bisque kick.

I ordered it everywhere I went. Every other couple of days, while studying my scheduled body system of the day, I'd count down the hours until I'd let myself run and pick up a cup. I'd thrown in an occasional grilled cheese sandwich or goldfish crackers and do a little happy dance in my room.

T.B. (not like the tuberculosis you're thinking of) + S.M.A. (that's me) = BFF

Then, it happened.

I looked up the caloric content.

Did you know that by the end of nursing school, I had high cholesterol?

True story.

It might have had something to do with the McDonald's breakfasts I had every morning of a test (it was a good luck superstition I had created and was afraid to ditch...my brain needed the protein), the Taco Bueno (and Cabbanna) and Sonic I had during my dinner breaks at work, and 1 am second dinners out with friends after watching our favorite local band perform.

Oh, and said tomato bisques.

Today, I did it healthy. So if you're looking for a rich, indulgent, creamy tomato soup recipe, this one is not for you. If you're feeling a tasty, organic, fresh tomato soup.....please, read on.

First, can we talk about this cheese? I got it at Trader Joe's (what do I not get at TJ?). It's actually called 'unexpected cheddar cheese', and truly, it's a white cheddar cheese that tastes like it's mixed with parmesan. It's delicious. I couldn't stop eating it, and the intermittent 'Wow!' 'Man!' kept coming from my mouth. Any white cheese would work, but go for something indulgent here. Sourdough is also a must with grilled cheese. It toasts and crunches so well, and the taste is just perfect.

Then, we're gonna throw a pesto in there with all that perfectness.

Sound good? Thought so.

This is so easy. Roast your veggies (inhale.....exhale......), blend them up, add some broth and cream, season to taste. The amount of cream is obviously a bargaining point, be as liberal or conservative as you'd like. And half-and-half or whole milk is actually a great substitute for cream.

Make your grilled cheese with pesto. I do mine on my husband's old George Foreman grill. He used to live off of that thing. You know what his meals were before we got married? He'd grill a plain chicken breast on that thing, microwave some frozen veggies, and have a plain slice of bread.

Ugh, it's like he was a prisoner of bachelorhood or dried, nasty chicken breast or something.

He did win in the cholesterol category I suppose...

Anyway, I fought to throw the dang George Foreman away when we merged living spaces but lost the battle. That, and the battle for the Rocky figurine that yelled, 'Adrienne!', played 'Eye of The Tiger', and started boxing when you pushed his button.

That was parked in our living room, next to the TV the entire two years we were in that apartment.

I do bust out the George Foreman for paninis and grilled cheese, it makes a mean grilled sandwich.

So please, make this soup today.

Your cholesterol will thank you.

Roasted Tomato Soup & Pesto Grilled Cheese

Ingredients

3 pounds tomatoes

1/2 yellow onion

4 cloves garlic

EVOO

salt

1 c broth

1/2 c cream
red pepper flakes

sourdough bread

pesto

{1 bunch basil, handful pinenuts, 3/4 c fresh parmesan, 1-2 T EVOO, 3 cloves garlic}

white cheddar cheese

butter

Directions

1. Preheat oven to 450 degrees.

2. Chop tomatoes and onions in half. Place tomatoes, onions, and garlic cloves on jellyroll pan covered with foil. Drizzle veggies with EVOO and salt, combine well.

3. Roast 20 minutes, or until tomatoes have darkened.

4. Blend veggies in blender until smooth (being careful to allow for venting of the hot liquid).

5. Pour mixture into large pot, simmer on low. Add broth and cream.

6. Season to taste with salt, pepper, and red pepper flakes.

7. If not using pre-made pesto, make your pesto by pulsing a handful of basil, handful of pinenuts, fresh parmesan, 3 cloves of garlic, and 1-2 T EVOO in a food processor until smooth.

8. Spread pesto onto insides of sourdough slices. Butter the outsides. Place slices of white cheddar cheese inside with pesto. Grill until cheese melted.

9. Dice part of sandwich and use for croutons in soup. Garnish soup with basil and cream. Serve grilled pesto cheese alongside soup.

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Creamy Shrimp Risotto

When I think of risotto, the immediate scene that enters my mind is one from a Hell's Kitchen episode where all the contestants were to make risotto. The judge then went around and tasted each risotto, and when he got to one particular girl, he took one bite and threw it across the room, shouting, "Risotto?! This isn't risotto! This is mushy sludge! I wouldn't feed this to my dog!!"

(this is obviously edited to make it family-friendly)

Cue insta-tears from said Hell's Kitchen hopeful.

Risotto can be tricky to get right, but truly, unless you're like a Gordon Ramsey psycho-prodigy in the kitchen, this will be a party in your mouth no matter what.

The key is lotsa stirring. Consider it your bicep's friend. The Arborio rice has a high starch content, so that when it's cooked (correctly), it results in a creamy dish without having to add much fat.

But fat, we shall add. In the form of cheese. If you must, you may reduce the amount of parmesan cheese you add and it will still be fabulous.

Rice and cheese. Seriously, what could go wrong?

 First, dice your garlic and onions, then sauté in butter and EVOO. Best of both worlds.

Toss in your thawed (or fresh) jumbo, deveined, uncooked, shell-off shrimp. 

Now if you have an aversion to shrimp, you can sub chicken, or go protein-less. Sometimes I actually prefer a pure risotto. Something about mouthfuls of creamy, cheesy, soft rice without interruption screams bliss at me.

Anyway, for tender, non-rubberized shrimp, you must only cook it for the minimal amount of time. We're talking several minutes here, and that's it. This means that as soon as you start to see that those little suckers are opaque and pink, they are done. Remove them from the pan or else you will complain about the shrimp. Complaining should never be in the same sentence with shrimp. That is oxymoronic my friends. I repeat, remove, and set aside.

 To the onion and garlic, add 1 c Arborio rice, Cook 2 minutes, then you're going to add in the first cup of your broth. Stir. Stir. Stir. Stir until you have a low simmer and most of the liquid is absorbed. I probably stirred about another minute after taking this picture before adding the next cup of broth. Continue this process (1 c broth at a time) until all 7-8 c broth are in and absorbed into the rice, and the rice is soft and tender with a tiny bit of a bite in the middle. This will probably take about 20 minutes (stirring most of the time). 

If you have older kids, this is a good punishment, er, activity for them to do. Or bring your laptop to the kitchen counter and catch up on your shows. Or debate politics, religion, or Les Mis with dinner guests.

Either way, you're bound for some lengthy conversation.

 The final risotto should be 'soupier' than your normal rice dish. On a plate, it should spread significantly, yet still keep some shape. This (and the rice texture) is how you gauge how much liquid to add, keeping in mind you will be adding cheese (which will thin it out a bit and make it more 'spreadable'). After the rice is done, slowly add in a little of the freshly-grated parmesan cheese at a time and stir until incorporated. Continue until all of the cheese is mixed in. 

Return the shrimp  to the pan, and add in the peas. Season with salt to taste, then top with freshly-cracked black pepper and chives.

Take that, Gordon Ramsay.

Creamy Shrimp Risotto

Ingredients

5 cloves garlic, minced

1/2 white onion, diced

1 T EVOO

1 T butter

1 pound jumbo, deveined, uncooked, shell-off shrimp

1 pound Arborio rice

7-8 c chicken broth

2 c parmesan cheese (freshly grated)

1/2 c sweet peas

chives to top

Directions

1. Saute the garlic and onion in EVOO and butter over medium heat.

2. Add in shrimp, and cook until just barely opaque and light pink.

3. Remove shrimp from pan and set aside.

4. Add rice to sauted garlic and onions, stir and cook for 1 minute.

5. Reduce heat to a low simmer, and pour in 1 c broth while stirring. Continue to stir until all of the broth is absorbed.

6. Add in remaining broth 1 c at a time, ensuring each cup is absorbed before adding the next.

7. Rice should be 'al dente'. Slowly mix in cheese a little bit at a time, then peas, and finally shrimp. Heat for 1-2 minutes while stirring until all combined.

8. Salt as needed, top with fresh-cracked black pepper and chives.

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Taco Dip

I was recently introduced to this dip at a girls night.  My friend Tiffany brought it and I could not get enough.  It was such a nice change that accompanied her veggie tray.  I'm so bored of the usual ranch dip that comes with a veggie tray.  Then - a few days later she brought it again to a holiday party and I again loaded up my plate with veggies that this awesome dip.

Not only is this dip awesome with veggies, but I dipped a few tortilla chips in it too - and it was divine. I want you to meet my avocado condiment bowl.  Isn't he cute?  I got this little guy and the coordinating butter knife for my wedding years and years ago.  I always forget to use it!  I thought that this dip was perfect for pulling it out of the cupboard.

Nom Nom Nom

 I could dunk veggies and chips and bread and crackers in this stuff all day long.  (Do you like my New Years nails?  I may or may not have a slight nail polish obsession.  This is Ciate Headliner with Nicole Kardashian Kolors Rainbow In The S-kyllie.)

This dip is super easy to whip together.  That's kind of my theme, huh?  Super easy, minimal ingredients, BIG flavor.  I love a recipe that is simple with amazing results, and this is no exception.

What's your favorite part of a veggie tray?  Lately I've been really in to the celery...which is weird...cause I've never been a big celery fan.  Regardless of your fav veggie - this dip will make it one thousand times yummier!  Promise.

Taco Dip

Taco Dip

Ingredients

1/2 cup light mayo

2/3 c plain non-fat greek yogurt

1 TBSP ranch dressing mix

1 TBSP taco seasoning

Directions

Combine all ingredients and stir until incorporated. Serve with veggies, chips, or bread. Refrigerate leftovers.

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Cranberry Almond Dressing {Semi-Homemade Stuffing}

This is how my Mom does dressing, or stuffing if you prefer.  Stuffing is my favorite side dish at a holiday meal.  I love the savory flavors, and the moist yet firm texture.  The ingredients that my mom includes in the dressing make it extra special and different than your run of the mill stove top stuffing.

This recipe uses boxed stuffing, so it is semi-homemade, but just as tasty as the real deal.  The made from scratch stuffing recipe on this blog is AMAZING and results in a perfectly moist, but firm texture - so if you want to use that recipe as your base rather than a stuffing mix it would be awesome and impressive.

Cranberry Almond Dressing (Semi-homemade stuffing)

Ingredients

32 oz chicken broth

32 oz water

4 celery stocks, diced

1/2 onion, diced

2 boxes herb stuffing mix

1/2 C sliced almonds

1 C dried cranberries

1 apple, shredded

2 TBSP butter

salt and pepper to taste

Directions

Saute onions and celery in butter until tender. Transfer to a large bowl and add almonds, cranberries, apple, stuffing mix, and salt and pepper. Stir in chicken broth. Transfer to a greased casserole dish and bake for 45 minutes at 350 degrees. Can be stuffing inside of a turkey if desired.

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Sweet Potato Casserole

A few years ago I was assigned to bring the "yams" to Thanksgiving. I started asking around how others prepared them. There is always the typical chop them up with butter over and marshmallows.. which is good. I thought I would do that until my girlfriend introduced me to this recipe and I just love love love it. It has a nice crunchy sweet crust and creamy base. I've considered having it as a dessert!

First of all, when we make this, we use sweet potatoes. Not yams. Can you look at the picture and guess which one is the yam?

Trick question. Niether! They are both sweet potatoes! The US government was a little confused on the labeling and has labeled the orange variety as a "yam." When in fact it is not even related in a yam. Apparently true yams are huge and dark/blackish. ? Anyway.. my point is both are simply sweet potatoes just different colors and textures. And both very very yummy! You can choose your favorite for this casserole, I've done both and love both! This time around I used the yellow sweet potato.

 To make this lovely dish....

Sweet Potato Casserole

Ingredients

3 Sweet Potatoes

2 Eggs

1 Cup Sugar

1/2 Cup Butter, softened

1/3 Cup Milk

1 tsp. Vanilla

Topping:

1 Cup Brown Sugar

1 Cup Chopped Pecans

1/2 Cup Flour

1/3 Cup Butter. melted

Directions

Rinse and peel sweet potatoes,then cut in to large chunks and boil in large pot of water. While boiling, beat 2 eggs in large bowl. Add in sugar, butter, milk, and vanilla. When potatoes are fork tender, strain and add to mixture and combine. Pour into a greased 9x13 baking dish. Combine all ingredients for topping and sprinkle evenly over top. Bake uncovered at 350 degress for 20-25 mins.

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Grandma's Traditional Homemade Stuffing

I don't know if you have caught on or not, but my Grandma Doxey is a fabulous cook (hence all the recipes on this blog that passed down from her)- I think it came from her mom, who came from her mom, from her mom and so on. She is the one who needs to be publishing a recipe book if you ask me.

Well like her rolls, her stuffing is pretty famous. Like her rolls, her stuffing better show up to the party or there will be quite and ordeal to be made.

Stuffing

Ingredients

2 loafs white bread
1 onion
3 carrots
1 green pepper
2 tsp sage
1 tsp garlic powder
1 tsp salt
2 large eggs whipped
1/2 cup melted butter
(2 cups broth if baking, see below)

24 hours before making the turkey tear the loafs of bread into small pieces. you can let it dry in a large bowl or on a cookie sheet.

Instructions for STUFFING INSIDE the TURKEY

Now that bread is dried grate (or food processor) onion, carrots, green peper.
Combine with spices

Whip eggs and add to melted butter

pour veg/spices and butter mixture over bread and stir till coated.
Stuff into cavity of turkey....really sqeeze and squish in there.

Instructions for BAKING THE STUFFING in a pan

the recipe changes a little bit..

1 loaf
half an onion
half a green pepper
1.5 carrots
1 tsp sage
1/2 tsp salt
1/2 tsp garlic powder
2 egg whipped
1/4 cup melted butter
2 cups broth (chicken or veg)

Now that bread is dried put in Large bowl (if not already in it)
Grate onion, carrots and green pepper and combine with spices.
Whip eggs and add to butter.
pour both mixtures over bread.
pour in broth.
stir until coated very well.

Place in a lightly greased 9x13 pan.
Bake 325 for 1 hour- or until top is slightly brown.

BEFORE BAKING

After Baking

For the BEST rolls ever...EVER.. that you will put in your mouth follow THIS recipe. My grandma, my aunts and all my cousins have learned how to make these fluffy white things and they incredible. Thanksgiving would not be Thanksgiving without rolls on the table, for us- it would not be Thanksgiving without THESE rolls.

Stuffing

Inside the turkey:

2 loafs white bread

1 onion

3 carrots

1 green pepper

2 tsp sage

1 tsp garlic powder

1 tsp salt

2 large eggs whipped

1/2 cup melted butter

(2 cups broth if baking, see below)

Inside the turkey:

24 hours before making the turkey tear the loafs of bread into small pieces. you can let it dry in a large bowl or on a cookie sheet.

Now that bread is dried grate (or food processor) onion, carrots, green peper.

Combine with spices

Whip eggs and add to melted butter

pour veg/spices and butter mixture over bread and stir till coated.

Stuff into cavity of turkey....really sqeeze and squish in there.

In a pan:

1 loaf of bread

half an onion

half a green pepper

1.5 carrots

1 tsp sage

1/2 tsp salt

1/2 tsp garlic powder

2 egg whipped

1/4 cup melted butter

2 cups broth (chicken or veg)

In a pan:

24 hours before making the turkey tear the loafs of bread into small pieces. you can let it dry in a large bowl or on a cookie sheet.

Now that bread is dried put in Large bowl (if not already in it)

Grate onion, carrots and green pepper and combine with spices.

Whip eggs and add to butter.

pour both mixtures over bread.

pour in broth.

stir until coated very well.

Place in a lightly greased 9x13 pan.

Bake 325 for 1 hour- or until top is slightly brown.

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