Chicken and Summer Vegetable Coconut Curry Over Whole Grain Quinoa

Curry…. I honestly never thought I liked curry. It’s not always the prettiest dish honestly. I also always thought that it had to be spicy… I never knew that it could be quite mild! This is now my 3rd posted curry recipe on my blog! I have found that I just love it! (Mainly when I can control the spiciness that is!) I even will put turmeric in my veggies for lunch sometimes… it adds that pretty yellow color and just the right amount of taste!

This dish cooked up quite quickly! Like usual, I used my rice cooker to make my quinoa… so if you don’t have one yet… you know you want one! 🙂

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This will make 4 medium sized servings

INGREDIENTS

1/4 cup chopped onion
3 tsp curry powder
1/8 tsp turmeric
1/2 tsp minced garlic
1/4 tsp smoked paprika
2 carrots, peeled and diced
1 large yukon gold potato peeled and cubed into bite size pieces
2 medium zucchini squash, diced
1 small yellow summer squash
Small handful of green beans chopped into bite size pieces
1 15oz can of unsweetened premium coconut milk (NOT Light!!!)
3/4 cup chicken broth
1 large bunch of kale (or spinach) rinsed and chopped (remove center vein from the kale)
Salt and pepper to taste
2 tablespoons olive oil
1 TB butter

Quinoa:

1 cup quinoa
2 cups water
1 TB olive oil
dash of salt

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INSTRUCTIONS:

Start by starting the quinoa. RINSE your quinoa in a metal mesh colander, or SOMEHOW. But definitely rinse it. Then, either measure and place into a rice cooker and press “cook”, or follow directions on the package and cook in a small sauce pan with a lid.

Then, cook your chicken. I used 3 chicken tenderloins so that the dish would vegetable heavy with a hint of chicken… not the other way around! I placed butter in the bottom of the skillet, and turned it onto medium to melt the butter. Then, I put my chicken tenderloins into the skillet onto the melted butter. I added the 1/2 of the onion and 1 tsp of the curry powder and salt and pepper. While it’s cooking, I took the spatula and cut the chicken into bite sized pieces. (I cook my chicken from frozen, so if you cook from raw, feel free to cut into bit sized pieces first.) Once the chicken is cooked through, remove the chicken from the skillet and place in a bowl and set aside. Add the olive oil into the still warm skillet still at medium heat. Add the potatoes and carrots first with the chicken broth. Add the rest of the curry powder, paprika, minced garlic and turmeric. Once they have cooked for 5-7 minutes and veggies start to soften (as well as the chicken broth cooking down and reducing a bit) add the zucchini, summer squash, green beans. Shake the can of coconut milk well to mix. Open the can and stir coconut milk in slowly to the vegetable mixture. I only ended up using 3/4 of the can of coconut milk, but you may want to use all of it. Just depends on how you like it. Add the chicken back into the mixture and stir to incorporate it. Let it simmer a couple of minutes. Add salt and pepper to taste. Just before you are ready to serve it, add the rinsed and chopped kale. Stir, combine, and SERVE over the cooked quinoa. DELICIOUS!!!

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Even the leftovers of this dish was AMAZING! If you like curry, try it! You can even add a bit more spice if you’d like, throw a bit of cayenne powder for a bit more spice! 🙂

And now, for the quote of the day:

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Fresh Quinoa Avocado Spinach Salad

Sunday night I went to a marriage mentor group and it was requested that I bring a salad! I do love a fancy salad! Getting creative and figuring out how to make a new dressing, using fun ingredients and pumping up the taste and flavors… the BEST!

This one I found the original recipe on a website about the Mediterranean Diet and altered the salad adding a bit more flavor to it and hit the JACKPOT! It was delicious! The only thing I’d change is that I would have made it a bit more dry than I did. I added WAY more olive oil and lemon juice than they did originally… and I’d go half-way between the two… So the recipe below is exactly halfway between what I made, and the original recipe (on the amount of olive oil and lemon juice)

This one can be filling as a main dish for lunch, or an awesome side dish for a grilled hamburger night, or brats or pizza!

Make this one tonight! 🙂

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Fresh Quinoa Avocado Spinach Salad

Ingredients

1/2 cup uncooked Quinoa, rinsed and drained*
1 cup water
1 vine-on medium tomato – seeded and chopped
1/2 cup shredded fresh spinach – chopped or torn into large pieces
1/3 cup diced FRESH basil
1/3 cup finely chopped yellow sweet (1 small)
1/4 cup fresh squeeze lemon juice (and the zest of 1 lemon)
3 tablespoons olive oil
1/8 tsp garlic powder
Salt and pepper to taste
 1 ripe avocado sliced and diced (pit removed of course!)
1/3 cup crumbled feta cheese
1/2 of a English Hothouse cucumber sliced and quartered

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*Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

Directions

  1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. (OR, as I did, use your Rice Cooker… EASY!)
  2. Transfer quinoa to a medium Mixing Bowl. Add tomato, spinach, basil, cucumber, and onion; stir to combine. In a small bowl, whisk together lemon juice, garlic powder, oil, and salt. Add to quinoa mixture; toss to coat. Add the diced avocado and gently toss.
  3. Sprinkle with some of the feta. Makes 4 main-dish servings.

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Fresh AND filling!!

And now, for the quote of the day:

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

My husband got home late, again, and I wanted something light to eat being that it was so late. I also wanted something QUICK! So… FISH! Both healthy and quick. The nice thing about this dish too is that there’s quinoa in the rice cooker… very hands off… and fish has a quick sear and then goes in the oven. The only thing you really have to watch is the sauce. Everything is done in 15 minutes flat though!

Sometimes I like to tell funny stories about things that happen around my house… so I’m gonna tell a little quick story here. This honestly may be TMI for you… but I keep giggling about it so, I’m gonna share it.

The other day my kids had their well check at the doctor. After kids are potty trained they test their urine and have them “pee in a cup” to be tested. Well my 3 year old little boy actually found this fascinating and thought it was fun to go in a cup! Fast forward to later that evening when I am making dinner and I hear my 6 year old daughter yell “MOM!! You are NOT gonna be happy! Levi is making a VERY BAD choice!”. I NEVER like hearing that. Never. So, I head upstairs and my 3 year old little boy is in the hallway up stairs (luckily it has wood floors) peeing into a cup. He looks at me and says “cup too wittle mommy” with very innocent and questioning eyes. Oh my goodness, I seriously  had to stop myself from laughing. He got to do this at the doctor, why couldn’t it be ok at home? The only problem? He used a small plastic medicine cup that’s about the size of 2 TSP. Yeah. It was ALL OVER the floor… poor boy.. he didn’t realize that medicine cup would just be too small. Oh man. And then I usually have him  help me clean up the mess, this one, I didn’t want his help. No thanks little messy one. No thanks. 🙂 We had to have a little talk about what is ok at home, and what is ok at the doctor’s office to remind him where it’s ok to go potty. Oy!

LOL.

So now, on to the recipe that I was still able to make later that evening!

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Serving Size : 2

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

Ingredients
For the Fish

  • 2 4ounce Mahi Mahi fillets (or any fish of your choice)
  • Zest of 1 Large Lemon
  • Juice of Half a Large Lemon
  • 3 T of Melted Butter or Olive Oil
  • 4 tsp dried dill
  • salt and pepper to taste
  • 4 slices of lemon
  • 1/2 cup whole grain quinoa
  • 1 cup water
  • 1/2 cup frozen peas

For the Sauce

  • 1/2 cup greek yogurt (whole fat or 4%)
  • Juice of Half a Large Lemon
  • 1 TB butter
  • 3 tsp dried (or fresh) dill
  • 2 TB fresh parmesan

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Directions

  1. Pre-heat oven to 375. Salt your cast iron grill pan or skillet and heat on medium. Place fish onto hot skillet (I cooked mine from frozen and they turned out GREAT!!)
  2. Rinse 1/2 cup of quinoa and place into a rice cooker (or cook to instructions on the package) and put 1 cup of water in with 1 TB of olive oil drizzled. Close rice cooker and push cook button and leave to the side.
  3. Pour melted butter and lemon juice over fish. Sprinkle evenly with lemon zest and dill. Add salt and pepper as desired as well.
  4. Place in oven and bake approximately 15 minutes or until fish is white, fully opaque, and flaky.
  5. While fish is baking, put butter, lemon juice and dill into a small sauce pot stirring while melting. After the butter is melted and it’s incorporated well, add the Greek yogurt while whisking in…. whisk until well incorporated and then add the parmesan in the same manner. Mixture will thicken as it cools.
  6. Open cooked quinoa and put the 1/2 cup of frozen peas into the rice cooker with the quinoa and stir. Let the peas sit in the rice cooker for 2-3 minutes so they get warm, but still have a bit of a “pop” or “crunch”.
  7. Place fillets onto a pile of the quinoa with peas and garnish with sauce.
Enjoy!!!
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This one was so yummy, I will definitely make this one again! easy too… not too many ingredients, but still made with all “Real Food” in regards to my last post! 🙂
And now, for the quote of the day:
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Chicken Quinoa Enchilada Crockpot Meal

This is an incredibly easy dish that everyone in the family will love! It’s easy and makes your whole home smell delicious as it cooks throughout the day! Cheesy, warm and filling, packed full of protein!
Crockpot meals aren’t just for the winter! You can definitely make good use of the trusty Crockpot during the spring and summer as well! You can use it to make tender meat for a taco, or  a filling enchilada dish like this one so you don’t have to heat up your kitchen when you turn your oven on!
Definitely toss this in your Crock-Pot and give it a try! The leftovers were even amazing!

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Chicken and Quinoa Enchilada Crockpot Meal

INGREDIENTS

1 15-ounce can black beans, drained and rinsed
3/4 cup frozen or fresh whole kernel corn
2 cups homemade enchilada sauce (recipe follows)
1 15-ounce can of Organic Diced Tomatoes, Fire Roasted with Medium Green Chilies

1/2 tsp garlic powder
6 chicken tenderloins
Handful of grape tomatoes
1 cup un-cooked White Quinoa
+ ½ cup water
salt and pepper to taste (I used about 1 teaspoon salt and ¼ teaspoon black pepper)
1 cup shredded Mexican style cheese
optional: chopped cilantro, diced tomatoes, diced avocado, sour cream and a but of lime squeezed over top

Enchilada Sauce

1 1/2 TB oil (I used olive oil)
1 TB chili powder
2 cups chicken broth
6 oz. Tomato paste (1 small can)
1/2 tsp oregano
1/2 tsp cumin
Salt and pepper

Stir together until well blended (with small wisk if you have one) and pour over other ingredients listed above.

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INSTRUCTIONS

Add beans, corn, chicken tenderloins (mine were frozen), 1/2 of homemade enchilada sauce, diced tomatoes and chiles, quinoa, water, garlic powder, and salt and pepper to the greased slow cooker. Stir everything together.
Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.

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And now for the quote of the day:
I’ve got glitter growing outta my head! 😉

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Whole Grain Southwest Quinoa Bowl with a Fried Egg!

So I feel like I’ve been putting on here that I’m TIRED a lot lately.  Guess what?! Today, I’m NOT! Woohoo! We actually had a great day! I would attribute it to spending a majority of our day outside. We did school EARLY and then just spent the rest of the time outside (except for during naptime). We even had some dog training for our dog Duke, outside! It was quite marvelous! It’s so nice that it’s not yet a sauna outside, so we can still enjoy it! And, I straightened my curly hair for one possible last hurrah! Because, once it turns to a sauna outside, my curly hair returns within minutes of stepping outside! HA!

A couple of things about today’s recipe.

1. I use sweet mini-peppers a lot. I use them because I like the different colors in 1 bag. I also like that I don’t have to cut open a full bell pepper and then try to save it and hope that it doesn’t dry out. So, I like the sweet mini peppers as snacks, and the fact that I can grab a few to put in my dishes without worrying about part of them drying out! They stay fresh for a long time too!
2. When I only use 1/2 an onion, I DO NOT put the other half back in the fridge. I was recently informed that they absorb sickness and germs and bad things… and can actually make you sick if you do that! I RARELY use an entire onion when I cook something. I like onions, but I don’t want an overload. So, I slice the rest of them, put them in a freezer baggie and put them in the freezer. That way, they stay fresh and I can grab just the amount that I want to put in each dish and they stay FRESH!!!!
3. I almost always use the rice cooker for quinoa and rice. It’s sooo much easier! Very “mindless” which is perfect when I’m doing so much other stuff to prep, etc. Set it and forget it!

And now, the recipe!

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Ingredients
for 3-4 servings:
  • 1/2 cup of quinoa
  • 1 cups of water
  • 1 tsp flax meal (if you have and so desire)
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • ½ teaspoon of cracked pepper
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 3-4 mini sweet peppers diced
  • 1 1/2 cups whole kernel sweet corn (frozen, fresh or canned)
  • ½ yellow onion, diced (about 1/2 cup)
  • handful of grape tomatoes
  • 1/2 tsp chili powder
  • dash cayenne powder
  • 1/4 tsp cumin
  • ½ teaspoon of smoked paprika
  • 1/2 tsp oregano
  • 1/2 cup fire roasted diced tomatoes with green chilis (like rotel) from the can
  • 1 tablespoon of fresh lime juice
  • 4 eggs, fried/over easy (1 egg per serving)
  • 2 avocado, sliced
  • fresh cilantro (garnish)
  • fresh lime zest and juice of 1 lime to top
  • sour cream or shredded cheddar if desired for topping

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Instructions
  1. Put olive oil in a non-stick skillet
  2. Start quinoa in the rice cooker, or on stove top – following directions on bag (RINSE QUINOA)
  3. Cut up vegetables
  4. Place squash, zucchini, minni peppers, onion, tomatoes, corn, salt, and pepper into the skillet. Toss to coat.
  5. Season with the dry spices (paprika, cayenne, chili powder, cumin, oregano and lime zest). Add the 1/2 cup of Rotel or similar.
  6. Sautee veggies in sauce pan until the zucchini is tender, but still firm. Squeeze lime juice over vegetables just before you server.
  7. Fluff quinoa with a fork and serve with the vegetables.
  8. Pan fry four eggs
  9. Serve egg on top of quinoa with avocado slices and fresh cilantro. Also, try shredded cheese or sour cream!

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This one was filling, healthy, and one that you don’t feel guilty after eating! You got your protein, your whole grains AND your veggies! Definitely give this one a try!

And now, for the quote of the day: 🙂

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Quinoa Enchilada Casserole

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If you need a dish that will fill up ANYONE that will feed a lot of people and still have leftovers?? My mom loves the taste of enchiladas, but does NOT like the soggy tortillas… she LOVED this recipe! 🙂

Try this one out for sure! My picky daughter even liked this one! SCORE!

  • 1/2 lb cooked ground beef seasoned with Taco Seasoning… (I used from leftovers from tacos the previous evening)
  • 2 tsp olive oil
  • 1 tsp minced garlic
  • 1 1/4 cups quinoa, rinsed and drained
  • 1 (8 oz) can tomato sauce
  • 2 cups reduced-sodium chicken or vegetable broth*
  • 1 1/2 teaspoons cumin
  • 1 tbsp sauce from can of Chipotle in adobo sauce
  • 1/2 of Chipotle pepper diced from can of Chipotle in Adobo sauce
  • kosher salt and freshly ground black pepper, to taste
  • 2 TB from (4 oz) can diced green chiles
  • 3/4 cup canned black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
  • 1 1/2 cups part-skim shredded Mexican cheese blend, divided*
  • 1 medium (4 oz) haas avocado, diced
  • 2 tbsp chopped scallions

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Directions:

Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.

Cook your hamburger until well cooked through. Drain any fat, and then add taco seasoning as per directions on package, and once combined well, removed from heat and set to the side. If using leftovers, thaw and have set to the side.

In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside. OR, put in rice cooker and cook add water according to directions on package.. and push button. 🙂

Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 – 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it’s too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.

In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro and taco meat (ground beef). Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese. *****You can also use chicken, or skip the meat all together for a equally filling dish, but less calories!****

Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.

To serve, top with avocado, scallions and remaining fresh cilantro. Serve immediately!

DELISH!

And now, for the quote of the day:

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Brussel Sprout and Quinoa Salad with Butternut Squash

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Ok… this was a HIT! I’m telling you, everyone LOVED it! Even people that don’t love brussel sprouts. YUM! Even leftovers were yummy when put into the skillet to be heated up. YUM YUM YUM!!!!

I got the recipe from here: http://iowagirleats.com/2013/11/18/quinoa-with-caramelized-butternut-squash-and-roasted-brussels-sprouts/ 

I actually did NOT change anything!! Woah! Right?! HA!

Oh… except for the fact that I cook my quinoa in my rice cooker…. that’s it… I think 🙂

I took a bit of a hiatus from my food blog. Homeschooling started with my kindergartner, I have a 3 year old now… and WOAH, that’s a phase in and of itself! WHAT?! It’s been pretty crazy… so I put the extra things I was doing to the side for a short time to take a bit of a breather and focus on the crazy kids. 🙂

But… now that Thanksgiving is approaching and I’ll be trying some of my recipes out, I HAD to post them. Both for people who would read it but also for myself in the future so I could remember the recipes that I loved!

So, here’s the recipe.

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Ingredients:
1 cup quinoa, rinsed well
2 cups vegetable or chicken broth
9oz shaved brussels sprouts (I just got 9oz. from produce section, and then chopped them)
1 Tablespoon extra virgin olive oil
garlic salt & pepper
2 Tablespoons butter
2 cups 1/2″ cubed butternut squash
1-1/2 Tablespoons brown sugar
1/3 cup grated parmesan cheese
1/4 cup pepitas

Directions: 

  1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa (be sure to rinse well in fine mesh sieve under cold running water – even quinoa that comes “pre-rinsed”.)  Place a lid on top then turn heat down to medium-low and simmer until tender, about 15 minutes. Fluff with a fork then set aside.
  2. Meanwhile, preheat oven to 375 degrees then line a baking sheet with foil. Add brussels sprouts, oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
  3. Melt butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add brown sugar and butternut squash then saute, stirring every so often – more so near the end – until tender, about 15 minutes.
  4. Combine quinoa, brussels sprouts, butternut squash, parmesan cheese, and pepitas in a large bowl then toss and serve with extra parmesan cheese, if desired.

**** If you have a rice cooker, it makes the quinoa SO much easier to cook!!! Try it! ******