Vegetarian Santa Fe Quinoa Salad (Gluten Free, Dairy Free)

I tried out this recipe last week and made a few delicious modifications (that also fit into the ingredients I had on hand)

Ingredients:

• 1 1/2 cups water (or 1 cup vegetable broth and 1/2 cup water for more flavor)
• 1/2 cups gluten free picante sauce, mild or medium
• 1 cup quinoa, well rinsed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• ground black pepper, to taste
• 1 - 15 oz. can black beans, rinsed and drained (or 1 3/4 cups home cooked black beans)
• 1/2 cup frozen corn, cooked, drained and cooled
• 1/2 red bell pepper, seeded and diced
• 1 tomato, diced (or 1 cup cherry/grape tomatoes, halved)
• 1/2 red onion, finely diced
• 2 Tbsp cilantro, finely diced (optional)
• toppings: leftover cooked chicken, guacamole, additional salsa (all optional)

Directions:

In a medium saucepan, stir together water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and simmer until the liquid is absorbed, about 15 minutes. Uncover pan and toss quinoa with a fork. Transfer mixture to a large bowl and let cool slightly.  While still warm, add the remaining ingredients to the quinoa mixture, tossing well to combine. Add salt and pepper to taste.  Serve slightly warm or let cool to room temperature.

(Note: I threw some lettuce and leftover, shredded chicken onto a plate before scooping some of this salad onto the top. It added some greens and extra protein and made for a great lunch!)

Freezing Directions:

To freeze, allow to cool completely, then package in individual lunch serving sizes. To serve:  Thaw and warm through. Serve warm or at room temperature.  Note:  the tomatoes will have a softer texture after freezing. You can also add them after thawing and before freezing.

  

{Vegetarian} Southwestern Quinoa Casserole

We used this "casserole" as more of a chip dip, but it definitely fed my family as a meal.  Due to the fact that I was suddenly out of shredded cheese in the fridge, I messed with the original recipe a bit and added cream cheese instead. I was skeptical that it would turn out, but it was much more delicious than I expected! 

FYI: Quinoa (pronounced "KEEN-wah") is a gluten-free food that is full of fiber and protein.  It hardly has any taste and is slightly crunchy, but was hidden very well in this dish.  I buy mine at Trader Joe's and I've heard that they sell it at Costco in bulk.  Give it a try!

Ingredients

• 3/4 cup quinoa
• 1 can Rotel tomatoes
• 1 can black beans, drained
• 1 cup frozen corn
• 1/2 cup vegetable broth
• 1 tsp of cumin
• 1 tsp of garlic powder
• 1/2 tsp of coriander
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 oz cream cheese (low fat works fine)
• 4-8 oz. shredded cheddar, Monterey Jack, or Mexican cheese

1. Preheat oven to 400 degrees.
2. Rinse quinoa in a mesh strainer.
3. Except the cream cheese and shredded cheese, mix all ingredients in a 2 quart casserole dish.
4. Cover with foil and bake 30 minutes.
5. Remove foil and stir.
6. Bake uncovered an additional 20 minutes, until most of the liquid is absorbed.
7. Stir in cream cheese and sprinkle with shredded cheese.
8. Continue cooking until the cheese melts, about 5-10 minutes.

Serve warm with tortilla chips.

Tomato Basil Hummus

2 cans garbanzo beans/chick peas, drained
1 can tomatoes, with juice
15ish fresh basil leaves OR 3 tsp dried basil
4 cloves garlic
1 tsp cumin
1 tsp salt (or more, to taste)
1/4 cup olive oil
The juice of 1 lemon

Put all of the ingredients in a food processor or blender and puree until smooth. 

Creamy {Crock Pot} Broccoli and Chicken Noodle Soup

I modified a soup recipe tonight that was a huge, HUGE hit with my family.  Mike raved with every bite, the kids asked for more, I was even pretty impressed with myself.  And now I'll to write down what I did before I forget!

Ingredients:

2-3 chicken breasts* (I use frozen chicken)
2 cups chicken broth*
1 cup onion, finely chopped**
1 cup celery, finely chopped**
1 cup carrot, finely chopped**
1 cup pre-sliced mushrooms
1 garlic clove, minced
3 Tablespoons butter
1/4 cup flour
2 cups milk (skim is fine)
2 cups small broccoli florets
1 cup half and half
1 teaspoon salt
1 teaspoon black pepper
4-6 oz. angel hair pasta or thin spaghetti, broken into 2-3 inch pieces

Directions:

- IN THE MORNING - place chicken breasts and chicken broth in the crock pot.  Cook on low for 6-8 hours, until the chicken shreds easily with two forks.  Shred the chicken in the crock pot and leave it on low while you do the following...

- 2-3 hours before you want to eat, coat a pan with cooking spray and put on medium-high heat.  Add onion, celery, carrot, mushroom and garlic to the pan.  Saute 5 minutes or until liquid evaporates, stirring occasionally. 

- Reduce heat to medium and add the butter to the pan, stirring until the butter melts. 

- Sprinkle vegetable mixture with flour and cook 2 minutes. 

- Gradually add the milk and cook 10 minutes or until the mixture thickens slightly, stirring consistently.

- To the crock pot, add the broccoli, half and half, salt, pepper and the vegetable mixture.  Cook on low for 2 hours, until the broccoli is tender.

- 15 minutes before you're ready to serve the soup, add the pasta to the crock pot and cook on high until it's softened, about 12-15 minutes.

- Top each serving with shredded cheddar cheese.

* for a vegetarian soup, eliminate the chicken and replace the chicken broth with vegetable broth
** "finely chopped" is about 1/4 inch pieces

(Next time, I'm going to try dumping everything in the crock pot in the morning, shredding the chicken at the end.  I would need to figure out how to incorporate the flour without resulting in clumps, and I'd need to add the broccoli later in the day, but if anyone tries this method, let me know how it turns out!)

Roasted Red Bell Pepper Hummus (Tahini Free!)

So easy, so good.  You can either make your own roasted red bell peppers or buy them in a jar...your choice.  Next, I'm going to try adding artichokes instead of bell peppers.

1 (15 1/2-ounce) can chickpeas/garbanzo beans, rinsed and drained
2 cloves garlic, peeled
1 T. lemon juice
1 t. cumin powder
1/2-1 t. salt (to taste)
1/4 cup water
2 T. olive oil*
1 roasted red bell pepper, skin and seeds removed (or one small jar)

Put everything in a food processor or a blender and puree until smooth.  Use as a dip or spread on sandwiches or tortilla wraps.  Yum.  We use it as a dip with carrots, Triscuits, Wheat Thins, pretzel chips, rye crisps from Trader Joe's, Melba Toast...the possibilities are deliciously endless.

* If you don't care about calories, omit the 1/4 cup water and increase the olive oil to 1/4 cup.  It tastes significantly better!

(Check out my sweet little kitchen helper...)



   

Homemade Roasted Red Bell Peppers

I have never had the desire to roast my own red bell peppers.  I mean, why would I?  They sell them in a jar, all ready to go for me, right? 

Well let me tell you...I'm never buying the jarred roasted red bell peppers again.

From the pictures I'm about to show you, this looks long and complicated.  But I promise IT ISN'T.

Step 1 - You have a few choices:

a. Broil them in the oven - Turn the broiler on high.  Put the bell peppers on a cookie sheet on the top rack of the oven.  They are done when the skin is black (like a burned campfire marshmallow). Turn them with grill tongs so each side cooks evenly - each side only needs 2-3 minutes to cook. 

b. Grill them - Put the bell peppers directly on the grill, turning every 2-3 minutes until the skin is blackened. 

c. Cook them on a gas stove top - Same concept as the grill, except you can cook them right on the stove without a pan.  Turn on the fan...the house will smell like a campfire!

Step 2:

Remove the peppers from the heat and place them in a bowl, then cover with a towel until cool enough to handle.  (the towel helps the peppers steam themselves to finish cooking)  It should take about 3-5 minutes for them to cool enough that you don't burn your fingers. (I didn't take a picture of this step.  Use your imagination and picture a bowl with a towel over it, 'kay?)

Step 3:

Peel the skin off.  Just use your fingers...it should come right off.  DO NOT run the peppers under water, or the carmelization that occurred during the roasted process will be washed away.

Step 4:
Cut out the core and remove the seeds.  The peppers are ready to slice and use!


Up next...my new hummus recipe.  I used the roasted red bell peppers and WOW it was so good!!!  I seriously feel like such a rock star for making my own hummus...I'm going to save myself a fortune with this new skill...

Crock Pot Bean Soup with Tortilla Chips

This is a great meatless recipe that I will make often. Yum! Substitute chicken broth with vegetable broth if you want a vegetarian soup.

1 large onion, chopped
1 cup chicken broth
2 cups water
2 cloves garlic, minced
3 t. chili powder
1 t. cumin
1 t. salt
4 cups cooked kidney beans (or 2 - 16oz. cans)
1 - 10 oz. can of Ro*tel tomatoes with green chiles
1 - 12oz. package of frozen corn
---------------------
2 cups shredded cheese (cheddar, colby jack, Mexican blend)
4 cups tortilla chips

Combine all ingredients in a large crockpot. Cook on low for 6-8 hours or high for 4-5 hours. Serve topped with cheese and tortilla chips. My family uses tortilla chips instead of a spoon and scoops the soup into their mouths.

Serves 6-8.

White Pizza Pinwheels

I made this appetizer for our Italian-themed dinner party last weekend and everyone loved them!

2 - 8 oz. cans crescent rolls
1 - 8 oz. pkg cream cheese
1/4 cup prepared Alfredo sauce
1/2 cup chopped red bell pepper
1/2 cup pureed spinach
2 T. prepared pesto
2 T. garlic powder
1 cup shredded mozzarella cheese
.

Preheat oven to 350°. Grease two cookie sheets. Unroll crescent rolls, do not separate them, and press perforations together to make one large rectangle. Mix filling ingredients together in a large bowl and spread onto each rectangle. Roll up like a jelly roll and place in freezer for 15 minutes for easier slicing. Cut into 2 inch slices and place pinwheels cut side down onto baking sheets. Bake 18-20 minutes or until golden brown.

Strawberry Spinach Salad

I can't believe I've never blogged this recipe. It is one of my all-time favorite salads to make for company and I threw it into the Mother's Day brunch menu at the last minute.

This salad is SO great because the sugar in the dressing adheres to the strawberries (making that great natural glaze) and to the walnuts (creating almost a candied walnut) plus it's light and full of flavor. A great summer salad!

Dressing:
½ c. canola or vegetable oil
1/3 c. sugar
¼ c. apple cider vinegar or red wine vinegar
¼ t. salt
¼ t. paprika
1/8 t. pepper

Salad:
6 c. spinach leaves, tossed mixed greens or romaine
2½ c. sliced strawberries
1 c. fancy shredded cheddar cheese
½ c. chopped walnuts

Mix dressing ingredients in a jar with lid; shake well to mix. Toss with remaining ingredients. Serves 6-8.

Chicken Chipotle Salad

(Note: I was not fond of the chipotle salsa - the only one I found was a store brand and it had a funny taste, ruining the whole flavor of the salad. I'd recommend using your favorite brand of salsa. In the meantime, I'm going on a search for the perfect dressing for this salad b/c the contents are delicious together!)

For Dressing, mix some ranch dressing with a 2-3 Tbsp chipotle salsa.

For Salad, combine:
1 15 oz. can of Black Beans (drained)
1 15 oz can corn (drained)
1 1/2 C jicama, diced
1 C cilantro, chopped
1/2 C chopped green onion
1-2 firm ripe avocados, diced
1 C red bell pepper, diced
1 C grated jack cheese
8 C romaine lettuce
tortilla chips (optional)
3 boneless, skinless chicken breasts marinated in 2T chipotle salsa (grill chicken, cool, then cut into thin strips OR place chicken and 1/2 cup salsa in the crock pot for 6-8 hours on low and chop or shred)

Yields: 10 GENEROUS servings.

Tip: If you wait to add the lettuce, cheese and avocado, the other combined ingredients will last for days. (The avocado just starts to get brown, you can add it fresh right before you eat it, and the cheese just gets mushy.)

Pine Nut Orzo Salad

1/2 pound orzo pasta

1 lemon, juiced
1/4 cup extra-virgin olive oil

1/4 cup pine nuts, lightly toasted

1 small red onion, finely chopped

1/2 cup flat-leaf parsley, finely chopped

1 cup feta cheese crumbles*

2 tomatoes, diced

1/2 cucumber, diced

(plus any other veggies you want to throw in - zucchini, chopped asparagus, corn, red pepper, get creative!)

Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.

While the pasta is cooking, lightly toast pine nuts in a dry skillet until they just start to brown. Chop onion, parsley, tomatoes, cucumber and any other veggies you want to add in.

Drain orzo and combine with pine nuts, onion, parsley, feta crumbles, lemon juice, about 1/4 cup extra-virgin olive oil, salt and pepper.

This salad is great as a side dish or as refrigerated leftovers. I add grilled chicken for a little extra protein. I also love putting it on some green leaf lettuce that’s been dressed with a little oil and vinegar or balsamic vinaigrette.

* I ran out of feta yesterday, so used shredded mozzarella instead and it turned out great. I mixed it in while the orzo was still warm, so the cheese melted slightly. I like the saltiness of the feta personally, but mozzarella works, too.

Five Layer Mexican Bean Dip

There are a gazillion variations to this and, over the years, it has been one of the standard pot-luck dishes that I bring. I actually saw an interesting, healthier version on Healthy Appetite a few months ago, but I was out of black beans yesterday, so I combined some of her ideas with my tried-and-true recipe and came up with this yummy little number. The corn added a bit of filler (and although starchy, it IS a vegatable) and it was a nice burst of flavor. My brother in law swore he could taste the difference between the yogurt and the sour cream, but he's not used to healthy eating, so I think it just psyched him out. I thought it was a great substitution and couldn't tell the difference at all.

Mexican Layered Bean Dip

1 - 15oz. can refried beans

1/2 cup mayonaise (not Miracle Whip)

1/2 cup sour cream OR plain yogurt (not vanilla or any other flavor)

2-3 t. taco seasoning (or 1/2 of a packet)

2 t. olive oil

1/2 onion, chopped

2 cloves garlic

2 cup frozen corn

1/4 cup cilantro, chopped

3 medium tomatoes, seeded and diced

1 cup shredded Cheddar cheese (or Mexican blend)

• Spread the beans evenly over the bottom of an 8x8 or glass pie dish.
• Combine mayo, sour cream or yogurt and taco seasoning. Spread over the bean layer.
• Heat olive oil in a skillet over medium-high heat. Add the onion and cook 3 minutes until softened. Add the garlic and corn and heat through, about 3 more minutes. Remove from heat and add the cilantro, sprinkling the mixture over the sour cream layer.
• Evenly sprinkle the diced tomatoes, then finally the shredded cheese on top.
• Chill before serving with tortilla chips.

Healthy Corn Soup with Cheesy Garlic Toast

We're not "soup people" around here, but I've noticed that many of the frugal bloggers out there make soup. As a meal. I didn't think it would fly with my "where's the meat?" husband, but he loved the Spaghetti Alla Carbonara I made last week and the protein was kind of hidden in that recipe. So I thought I'd try to finally make the corn soup recipe from my meal plan last week, but I wanted to punch it up a bit. It was already packed with veggies and the "cream" base wasn't even cream, but I wondered if I could make it healthier.

I pureed some white cannellini beans for added protein and fiber, plus I reduced some of the liquid because it was too brothy for me. I had planned on trying to make some homemade artisan bread that I have a recipe for, but I cheated and bought some demi baguettes at Costco while I was picking up pictures today. A large bowl of soup and a whole mini-baguette actually filled Mike up. I was shocked.

Healthy Corn Soup

4 cups fresh corn kernels or 2 (10-oz) packages frozen, thawed
2 (15-oz) cans white beans
1 cup nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium zucchini, diced
1 cup low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
1 teaspoon salt
black pepper to taste

Put both cans of white beans, 1 cup of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper.

Cheesy Garlic Toast

1 large baguette

1 clove garlic

2 T. olive oil

1/2 c. shredded parmesan cheese

Cut baguette in half, lengthwise. Toast under the broiler for 5 minutes. Remove from oven, rub with garlic clove and drizzle olive oil. Sprinkle cheese on top and put back under the broiler for another 5 minutes, until the cheese and/or the edges of the bread begin to brown. Watch it carefully...toasted bread turns into burned bread really quickly.

Fruit Salsa

Several months back, I went to a Tupperware party where they made a fruit salsa dip to demo one of their products. Whoa - I could have eaten the whole bowl. I tried making it at home and decided to replace my applesauce (which replaced maple syrup last year, which replaced the nastiness of Log Cabin Light the year before that) on waffles and pancakes. It was SO GOOD! I haven't made it in a while, but after giving the kids post-swimming baths at 4:30 and putting them in their PJs early, Ryan asked if we could have breakfast for dinner. Sounds fun - why not?

So here is my version of fruit salsa and a picture of a random whole wheat waffle recipe that I googled tonight. It kind of looks like vomit in this picture, but it's really good, I promise! You can use whatever fruit combo you have in the house, but I always make sure I include at least apples and strawberries.

2 apples, sliced

1 cup strawberries

1/2 mango, sliced

1 peach, pitted and sliced

1 kiwi, peeled and quartered

1 T. apricot (or similar) jelly

Pulse altogether in a food processor until there are no longer large chunks. (I'm sure you could also use a food mill or that Pampered Chef chopper thing.) I try to keep the apples kind of chunky, otherwise, it turns to mush, like applesauce. Which is still fine b/c it's like a sweetened, strawberry applesauce. Refridgerate in air tight container and use within 7-10 days.