Quinoa

Quinoa is my new best friend :)  In my attempt to eat healthier this year I had a friend 

recommend Quinoa (prounced Keen-wa).  This is a super healthy grain with lots of 

protein, fiber, and nutrients.  My family isn't sold on it yet, but I keep trying.  It has a 

nutty flavor, but the texture is nothing like any other grain you've had before.  Just try 

it, please.  So far, this has been one of my favorite recipes.  It's simple, makes a great 

side dish and with a dash of lemon is perfect.  You can substitute quinoa in place of rice 

in most dishes.

•                                      1 tablespoon butter

•                        1 cup uncooked quinoa

•                        2 cups vegetable broth

•                        2 teaspoons chopped garlic

•                        2 tablespoons chopped fresh parsley

•                        1/2 tablespoon chopped fresh thyme

•                        1/4 teaspoon salt

•                        1 small onion, finely chopped

•                        1 dash fresh lemon juice 

**I added some cooked edamame to this recipe and I really loved that addition.  I'm sure I'll make is that way all the time.

 Directions

 Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until quinoa is tender.

In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.  This can be served hot or cold.

Bacon and Parmesan Pasta

This pasta dish is simple, flavorful and one that everyone loves.  Served with a nice vegetable this is a perfect busy weekday dinner.

The ingredients:
1 lb. bacon
1 lb. rigatoni, penne, or ziti pasta
1/2 cup heavy cream
1/4 cup (2-ounces) cream cheese
1/4 cup grated Parmesan cheese
2 whole eggs
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
Directions:  In a skillet, fry the bacon until crisp. When done, remove bacon until cool enough to handle and roughly chop.  
Meanwhile, cook the pasta in boiling salted water until done.  

Place cream and cream cheese in a small saucepan.  Heat over low until cream cheese is melted, and whisk until smooth.  Remove from heat.  Add the Parmesan cheese, eggs, pepper, and crushed red pepper and whisk until blended.  

Drain pasta (reserving 1/2 cup of hot water) and return to pot.  Immediately add the white sauce and toss to coat.  The hot pasta will cook the eggs.  Stir in the bacon, and add some reserved pasta water until desired consistency is reached.  

Enjoy!  




Recipe courtesy of Recipe Shoebox

Cashew Chicken

I found this great new food blog called the Brown Eyed Baker.  There are some amazing recipes and this is definetly one of them.  A very quick and easy recipe with lots of flavor.  I added lots of extra veggies because I like it that way and everyone enjoyed it.

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger
3½ teaspoons cornstarch, divided
Coarse salt
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced

**I also added chopped zucchini, broccoli and carrots.  You could really add any veggie your family likes.

1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.

2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.

3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.

4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.

Coconut Chicken and Rice

I wish I could remember where I got this recipe, but I cant, sorry!  Shawn doesn't really like coconut and I really do like coconut so I like to find ways to sneak it in to recipes :)  This recipe is great.  The combinations of breadcrumbs and coconut makes for a nice tasting and crispy crust.  The sauce is great with a little bit of sweet and spicy.

Coconut Chicken

4 chicken breasts (sliced in half, so you have eight  "thin" breasts), slightly pounded

Salt and pepper

3/4 to 1 cup flour

2 eggs

1 cup breadcrumbs (I used Panko)

3/4 to 1 cup unsweetened or unsweetened coconut--I used sweetened.

2-4  tablespoons extra virgin olive oil -- Depending on your pan, you may need to add more oil so the chicken doesn't stick.

Apricot Pineapple Preserves Sauce

1-1/2 cups apricot pineapple preserves (I just used apricot preserves)

2 can diced chilies (4 oz.)

2-4 tablespoon rice wine vinegar

2-4  tablespoons chicken stock

Garnish

4 scallions, whites and greens sliced

Sprinkle salt and pepper on each side of each halved and pounded chicken breast.

Have 3 dishes for coating the chicken. One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly.

Heat the olive in a large skillet over medium heat. Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture. Pan fry until deep golden in color on each side and the chicken is done.  You may need to add  extra olive oil so the chicken won't stick.

In a separate sauce pan, over medium heat, stir together preserves, chilis, vinegar, and chicken stock. Reduce until thickened, about 5 minutes.

Serve the chicken over rice, topping it with the Pineapple Apricot Sauce. Sprinkle green onions for garnish.  I add some fresh steamed broccoli and it was a perfectly balanced meal.