Now ain’t that just the healthiest title ever!! Since discovering that I like quinoa I’ve been playing with it a bit, and wanted to make it the star of a recipe. I’ve seen a handful of popular ones lately on blogs I love- most recently by Heidi of 101 Cookbooks. I wasn’t sure which way I wanted to go with them and I wanted to try to keep them gluten-free. I also used a bit of inspiration from Kate and this recipe. I ended up with a ridiculously healthy and easy recipe. Sweet potato- black beans-and cooked quinoa. That’s it. (Of course with seasonings).
I actually forgot- I started with a bit of sauteed onion as well-
A little fuzzy- but cooked quinoa (about 2 cups) and the onion went into a large bowl. I then added a sweet potato that had been boiled and mashed (about 1 cup mashed) and a cup of black beans.
I mashed everything together, added cumin, chili powder and salt, and formed into patties
Using a non-stick pan and a bit of canola oil spray I cooked the patties until brown & crispy. I topped them with a wacky dressing of light mayo and salsa. Don’t ask me how that sounded like a good idea… but it worked.
I think this is hands down the healthiest thing I’ve ever cooked. It was insanely easy and includes some super foods.
Read Full Post »
I totes cheated on this one. I had a nearly full container of Whole Foods Nut N’Honey Granola, but I was tired of it on its own, and granola bars were the next best idea…
Granola, cinnamon chips, canola spray and the pan ready to go!
However, the honey I had to use to hold it all together was a bit, err, crystallized. I boiled a pot of water and poured it into a bowl with the honey container and left it to melt.
When everything was mixed, I turned it out onto the pan and formed a sort of square, using a well oiled spatula.
Into the oven (350 for 20 minutes) and occasionally took it out and smooshed it with a spatula to make sure everything was sticking together.
And here we have granola “bars.” Hmmm… we’ll see how they taste!
Read Full Post »
Leftover apple pie- best one Momma Tallo has made yet!!
I know folks, you’re probably pumpkined- out, post Thanksgiving and all, but this was a great way to use up leftover pumpkin puree!!
A quick note about Thanksgiving- this year was small, just Mom, Greg & I, and I had to work the day before and the day after, so there wasn’t much time for me to whip up anything grand, nor reason to- we three have our turkey day favorites and try to do the big meal as small as possible. I hope you all had a wonderful, relaxing and satisfying meal- we sure did!
So on to what I made over weekend… pumpkin risotto! I had made a batch of these (and added chopped cranberries) Saturday morning and was left with about a cup of pumpkin puree. I wasn’t sure what to do with it, and then I remembered an episode of Giada at Home when she made pumpkin risotto with bacon & goat cheese. It looked phenomenal. I wasn’t going to go the whole 9 yards with the bacon, but I took the premise and ran with it.
I made a basic risotto, and added the pumpkin puree to the simmering chicken stock. (Use vegetable and this would be a perfectly awesome vegetarian meal.) At the end I added a teaspoon of nutmeg, and a dash of ginger and ground cloves, as well as salt, pepper, & grated cheese. Along side it I put a roasted chicken breast with a white wine & rosemary pan gravy that I made with the pan drippings, a tablespoon of cornstarch and wine. Delish!
Check out my new block of parmesan cheese: it looks like Vermont.
Read Full Post »