Butternut Squash & Brown Rice with Hazelnut Sage Topping

Butternut Squash & Brown Rice with Hazelnut Sage Topping

Ingredients:

• 1 3 lb. butternut squash, peeled and diced into 1 in. cubes
• 8 cups brown rice, cooked
• 2 tbsp. olive oil (plus more to drizzle on top)
• 3/4 cup rice cereal (I use rice chex)
• 3/4 cup hazelnuts
• 1-2 sprigs of fresh sage leaves
• 2 tsp. minced garlic
• 1/2 tsp. salt
• Salt and pepper

Directions:

1. Preheat oven to 425 degrees.
2. Place diced butternut squash on a baking sheet and toss with 2 tbsp. olive oil, salt and pepper. Bake at 425 degrees for 40 minutes or until soft when poked with a fork and slightly browned. Stir once half way through the baking time.
3. While butternut squash is baking place rice cereal, hazelnuts, sage, 1/2 tsp. salt and minced garlic in a food processor. Pulse until ingredients are coarsely ground and blended together. Set aside.
4. When squash is finished, mix together with rice and place in a 9×13 baking dish. Sprinkle with hazelnut sage topping and drizzle with olive oil.
5. Turn oven to broil and place dish back in the oven. Broil for 3-5 minutes, just until the topping starts to brown.

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Veggie Enchiladas

Ingredients: 
Sauce:

• 2 tbsp. olive oil
• 1 tsp cumin, ground 
• ¼ cup flour (I used rice flour since I am gluten free)
• ¼ cup tomato paste 
• 14.5 oz. vegetable broth 
•  Salt and pepper 

Enchiladas: 

• 3 cups (12 oz.) pepper-jack cheese; grated 
• 12 oz. can black beans; rinsed and drained 
• 1 carton (10 oz.) frozen, chopped spinach, thawed and squeezed ( I ALWAYS use fresh!)
• 11 oz. can corn kernels; drained  ( I used frozen)
• 6 green onions, thinly sliced 
• 1 tsp cumin; ground 
• 16 corn tortillas (6” size) 
• I added red and green pepper for some extra flavor

Directions: 

1. In a medium saucepan, heat olive oil and add cumin, flour, and tomato paste. Cook 1 minute, whisking. 
2. Whisk in broth and ¾ cup water. Bring to boil and then simmer until slightly thickened (5-8 min.). Salt and pepper, then set aside.
3. For filling, combine in a large bowl 2 cups cheese (saving 1 cup for topping), beans, thawed spinach, corn, half of green onions, cumin, plus salt and pepper. 
4. Preheat oven to 400 degrees F. 
5. Lightly oil a 9x13 baking dish. 
6. Stack tortillas in a damp paper towel and warm 1 min. in microwave. 
7. One-by-one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down. 
8. Cover enchiladas with the sauce and top with remaining cheese. 
9. Bake 15-20 minutes, until sauce is bubbly. 
10. Remove and let cool five minutes. Top with remaining green onions and serve.

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Hummus in a Hurry

I have been using this recipe for years to make quick and easy hummus.  The recipe is called "Hummus in a Hurry".  Unfortunately I have misplaced my recipe so I am going off memory here.  I add more of less of things based off of taste.  I love garlic and a bite so I tend to lean more on the garlic side and a bit less on the lemon juice. I also add red pepper flakes for some extra flavor. So have fun experiment find what you like!


Ingredients:

• 1 can of chickpeas (garbanzo beans); drained (save the juice for later use)
• 1 tsp salt
• 1 tsp cumin
• a pinch of cayenne, to taste
• about 2 garlic cloves; chopped
• 3 tbsp olive oil
• 3 tbsp lemon juice

Directions: 

1. Place drained chickpeas in a food processor with the salt, cumin, cayenne, and garlic.  Process until the chickpeas are cut up into little pieces.  
2. Add the olive oil, lemon juice and 2 tbsp of the chickpea juice.  blend together until smooth.  If the hummus is to dry add more juice until it is moist enough.

Enjoy!

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Pesto Quinoa Salad

Ingredients:

8 ounces quinoa, cooked
1 small red onion, diced
1 red pepper, diced
1 orange or green pepper, diced
1 cucumber, seeded, peeled and diced
1 Cup feta cheese, crumbled (I sprinkled the cheese on top of each dish, less cheese, same taste, less calories)
1 can chickpeas, drained and rinsed
1 large beet, roasted and diced (opt.)
1/3 Cup parsley, chopped

Basic Pesto: ( I used store bought this time)
Makes about 1 1/2 cups pesto
2 Cups basil
2 cloves garlic
1/3 Cup pine nuts
1/2 Cup olive oil
1/3 Cup Parmesan Cheese
Salt and pepper

Directions:
1. Put a small pot of water on to boil and start cooking the quinoa.  I didn't use a recipe, just added water when needed, but you can always look up a quinoa, water ratio.   While the quinoa is cooking, about 15-20 minutes, cut the veggies into small pieces, and place in a large bowl.

2.  After all the water is absorbed and quinoa is cooked add to the bowl of diced vegetables and beans (leave the beet out til last); stir.  T,hen stir in as much pesto as you would like to flavor the dish,  about a cup or so.  If you are adding a beet stir in last.

3.  Serve into dishes and top with feta.  ENJOY!

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Quinoa Mac & Cheese

Quinoa Mac & Cheese

 Ingredients

•2 tsp olive oil

•1 med. leek white and pale green parts halved and sliced (1 cup)

•1/2 cup diced tomato, or red/green pepper

•1 1/2 cups quinoa, rinsed and drained

•good pinch of salt

•a few grinds of seasoning salt

•2 cloves garlic, minced

•2 large eggs

•1 cup soy milk or non-fat milk

•1 1/2 cups grated Cheddar cheese, more for sprinkling

•Optional- Crushed Red Pepper, Panko Bread crumbs for topping

•Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

1.Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)

2.Add 3 cups water and season with salt and the Seasoning Salt (I like Lawry's or Everyday Seasoning). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.

3.Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, (or until browned around edges.)

4.Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed brocolli or a salad and a nice slice of good hearty bread.

I served this with bacon and roasted brocoli.  Brocoli recipe found here.  Enjoy!

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Chicken Enchilada Soup

Chicken Enchilada Soup

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10.75-ounce can condensed cream of chicken soup (I used cream of mushroom, gluten-free recipe posted below)
• 1 1/2 cups milk 
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

1. In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.  Place 2 chicken breasts on top of mixture.
2. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
3. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

 

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** I just found this recipe for a gluten-free cream of mushroom.  I have never tried it but it looks good

Condensed Cream of Mushroom Soup

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Serves: 3

Using only a blender and a microwave, you can make your own condensed cream of mushroom soup. Easy to customize to your needs and tastes.

Ingredients

• 1 teaspoon onion powder
• 2 tablespoons cornstarch
• 1 tablespoon canola or vegetable oil
• 1/8 teaspoon white pepper
• 1/4 teaspoon salt (or to your taste)
• Pinch of sugar
• 8-ounces 2% evaporated milk
• Handful (approx. 3/4 cup) fresh mushrooms, sliced

Directions

1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.

Tomato Brie Bow Tie Pasta

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1/2 pound Brie cheese, cubed
• 2 tablespoons chopped fresh basil

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a large saucepan, heat tomatoes over medium-high heat. Bring to a slow boil and stir in cheese. Reduce heat to medium-low, and stir to melt cheese.
3. Toss pasta with tomato sauce and top with chopped basil before serving.