Indian Spiced Quinoa

Indian Spiced Quinoa

Just arrived home from our Annual Spring Break Trip to St. George Island Florida and started rummaging around the pantry for something to whip up (detox).

All those jars of healthy goodness!

  

What's she talkin about???

We have hops and barley, that's healthy!

All that pre-planning in my pantry is paying off!  This super tasty and quick recipe was perfect!

Indian Spiced Quinoa

The Chef In My Head, adapted from All recipes

Makes approx. 2 cups

 1 tablespoon olive oil

 1 lagre shallot, chopped

 1 large clove garlic, minced

 3/4 cup quinoa

 2 teaspoons curry powder

 1/2 teaspoon salt

 1/2 teaspoon black pepper

 1 teaspoon cumin

 1/2 teaspoon cinnamon

 1 dash cayenne pepper

 1 1/2 cups vegetable stock

 1 (14 ounce) can garbanzo beans, drained and rinsed

 1/2 cup toasted pine nuts

 1/4 cup raisins, soaked in hot water and drained

 1/4 cup dried cranberries,  soaked in hot water and drained

Directions

1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the shallot has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, cayenne, and vegetable stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.

2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, raisins, and cranberries.  Serve warm or cold.

Surprisingly filling!  Can be served over a bed of rocket/arugula.  I molded mine in rings just to make it pretty!

Enjoy!

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Salsa Verde Chicken with Seasoned Cornbread Dumplings

Salsa Verde Chicken with Seasoned Cornbread Dumplings
The Chef In My Head, adapted from Perfect One-Dish Dinners

For the Chicken:  
18 oz (about 4.5 cups) cooked, chopped chicken

Note:
You can use leftover cooked chicken, turkey, a rotisserie chicken from the market, or bake your own chicken breast (my favorite).  If baking your own:  Preheat oven to 350 degrees, rub chicken breast with olive oil, season with freshly ground pepper, sea salt and cumin.  Bake for 40 minutes or until done.  Allow chicken to cool slightly, chop in about 1-1/2" chunks and set aside.

For the Sauce:

4 tablespoons butter

1/2 cup all-purpose flour

2 cups chicken broth

1 jar (16 ounces) salsa verde (2 cups) I like HEB Brand "That Green Sauce"
2 roasted, peeled and diced Hatch Chiles (or one small can diced hot chiles)

1 can (5 ounces) evaporated milk (or 2/3 cup half and half)

For the cornbread:

1 cup milk

3 tablespoons butter

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/4 – 1/2 cup thinly sliced scallion greens

1. Sauce: Preheat oven to 400 degrees F. Melt butter over medium-high heat in a large oven-proof skillet. Whisk in the flour to make a paste. Add broth, salsa verde, and evaporated milk (or half and half) and whisk vigorously until thick and bubbly. Stir in chicken and turn heat to low to keep warm.

2. Cornbread: Meanwhile, heat milk and butter in a small saucepan until melted and steamy. Combine flour, cornmeal, baking powder, salt, and scallions in a separate bowl with a fork. Pour in milk mixture and stir to form a dough. Drop spoonfuls of dough into the skillet with chicken mixture.

3. Transfer skillet to oven and bake at 400 degrees F for 15-20 minutes, until cornbread is cooked through, and the edges are crisp and golden brown. Enjoy!!

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Roasted Tomato and Asparagus Penne Pasta Salad

Roasted Tomato and Asparagus Penne Pasta Salad

The Chef In My Head, adapted from Cooking Light

2 cups uncooked whole wheat penne 

12 asparagus spears 

12 cherry tomatoes 

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula (rocket)/spring mix 

1/4 fresh Jicama, cut into matchstix

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, jicama, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

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Healthy Dried Fruit and Nut Balls

Dried Fruit & Nut Balls

Dried Fruits are some of the healthiest alternatives to refined sugar, and they are an excellent way to satisfy a sweet craving. While many manufacturers use the natural sugar found in fruit, called fructose, to sweeten their products, eating fruit itself in moderation is a great way to get needed nutrients and vitamins. Dried fruit is a quick and tasty way to get those same benefits during a busy, fast-paced day.

Nuts and Seeds, although energy dense and therefore high in calories, they can in fact be beneficial for weight loss.  Both of these foods are high in fiber and protein making them a filling snack option that will keep you satiated for a long time.  Not only this, but nuts and seeds are packed full of nutrients, making them a health super food, and hugely more nutritious than other popular snack foods.

Combine these healthful ingredients and 

boost your energy with healthy super foods! 

Nutty Notes:

Healthiest Nuts & Seeds

According to the George Mateljan Foundation’s list of the world’s healthiest foods, the healthiest nuts include:

Almonds: High in vitamin E, magnesium, copper, vitamin B2 and phosphorus and concentrated in protein.  The majority of fat in almonds is heart healthy mono-unsaturated fat.

Cashews:  High in antioxidants, mono-unsaturated fats and phosphorus and with a lower fat content than many other nuts.

Flaxseeds (Linseed):  High in omega-3 fatty acids, beneficial for anti-inflammatory properties, as well as vitamin B6, fibre and manganese.

Peanuts:  High in mono-unsaturated fats, flavonoids, antioxidants, and folic acid.  They are also high in vitamin B3 and are thought to contain an antioxidant known as resveratrol, which is thought to have anti-aging effects.

Pumpkin Seeds:  High in essential fatty acids, potassium, magnesium, phosphorus and vitamin K, these may be beneficial for arthritis and help lower cholesterol.

Sesame Seeds:  Good source of Vitamin B1, mono-unsaturated fats, and phytosterols which inhibit cholesterol production.

Sunflower seeds:  High in linoleic acid, fibre, magnesium and phytosterols.

Walnuts:  High in omega 3 fatty acids, manganese and copper.  They also contain an essential amino acids used by the body to make nitric oxide, which is required for keeping blood vessels flexible.

Healthy Dried Fruit & Nut Balls

The Chef In My Head adapted from Whole Living

Approx. 30 balls

2 cups mixed dried fruit (I used prunes, strawberries, raisins, goji berries, bananas, cherries, cranberries) 

1-1/2 cups raw mixed nuts and seeds (I used walnuts, pumpkin seeds, sunflower seeds, sprouted almonds)

Cinnamon

Coarse sea salt

1/3 cup raw sesame seeds

In a food processor, pulse dried fruit; transfer to a bowl.

Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.

Knead together and form 1-inch balls; roll each ball in sesame seeds.

Notes:  I used prunes for the obvious health benefits but also because they make good glue to hold balls together.  I find it helpful to dampen my hands to form balls before rolling them in sesame seeds.

Personally, I think Santa would like these!

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