Family · Garden · Gluten Free · New Favorite · Vegan

Easy Summer Quinoa

Summer vegetables and Quinoa is the perfect combination.  This recipe is from Iowa Girl Eats.  I follow her blog and love her recipes! Her blog name, alone, was enough to bring me to her blog…Iowa girls stick together!

I loved this dish and the wonderful summer vegetables.  I substituted roast red peppers for the sundried tomatoes with great results.  I hope you’ll enjoy it as much as I did!

EASY SUMMER QUINOA

1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips (or roasted red peppers or both!)
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping

  • Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
  • Heat olive oil in a very large skillet over medium heat. Add shallots then sauté until tender, about 2 minutes. Add garlic and red chili pepper flakes then sauté for 30 more seconds, stirring constantly.
  • Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then sauté for 2 minutes.
  • Add corn and sun-dried tomatoes then sauté for 2 more minutes.

  • Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Adapted from Iowa Girl Eats

 

Family Favorites · Gluten Free · New Favorite

Hearty Minestrone…winter delight!

With the frigid cold this past weekend, it was the perfect time to make Hearty Minestrone.  My good friend, Maribeth, introduced this recipe to me several years ago and it is a winter delight!  Pair it with a crusty, hearty bread, a nice glass of red wine and you can please family and friends alike.

This soup freezes beautifully!  With our busy schedules, what a treat to be able to have this soup on hand for those crazy, busy days we all have.  If you are gluten-free, eliminate the noodles.

Mmmm…making me hungry for another bowl of leftovers!

HEARTY MINESTRONE

2 pounds chuck roast
1 teaspoon salt
4 quarts water
1 cup sliced celery
1 onion, diced
1 carrot, peeled and diced
3 tomatoes, peeled and diced
2 tablespoons minced fresh parsley
6 ounces tomato paste
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce can dark red kidney beans
15 ounce can garbanzo beans
16 ounce can pinto beans
10 ounce package frozen chopped spinach, thawed
3 small zucchini
1 pound Italian sweet sausage, sliced
8 ounce package kluski (homemade style) noodles

  • In a large kettle, combine chuck roast, 1 teaspoon salt and water. Cover and simmer for 3 hours or until beef is tender.
  • Remove meat from kettle and set aside. Remove fat from broth by letting kettle cool in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pieces and combine with broth in a very large stock pot.
  • Stir in celery, onion, carrot, tomatoes, parsley, tomato paste, salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, pinto beans, spinach, zucchini and sliced sausage.

  • Simmer, covered, until vegetables and sausage are tender, about 1 hour. Soup may be frozen at this point.
  • To serve, cook noodles according to package directions. Rinse, drain and add to hot soup. Sprinkle each serving with Parmesan cheese and crusty Italian Bread.

Yield: 8 quarts

Adapted from Creme de Colorado Cookbook 1987

New Favorite · Vegetarian

Baked Zucchini Rounds…another zucchini bites the dust!

The zucchini continue to produce and multiply and I continue to seek new ways to use it. I found this recipe at Health.com and really liked it. The rounds are very good hot from the oven, but also very good at room temperature. I served them plain but know they would be great dipped in ranch dressing!

ZUCCHINI ROUNDS

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups thinly sliced (1/4″) zucchini rounds
Cooking Spray

  • Preheat the oven to 425 degrees.
  • Combine the breadcrumbs, cheese, salt, garlic powder and pepper in a medium bowl, stirring with a whisk.
  • Place milk in separate, shallow bowl.
  • Dip the zucchini rounds in the milk and dredge in the breadcrumb mixture.
  • Place the prepared slices on an ovenproof wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 30 minutes until browned and crisp.

Adapted from Health.com:  Zucchini Oven Chips

Family Favorites · My Roots

Zucchini Bread…a fall tradition

Zucchini seems to multiple like rabbits. One day nothing on the vine, the next day a mega-zucchini is staring you in the face. My zucchini, however, produced zilch, nada, nothing. Luckily my buddy, Jan, and daughter, Megan, were anxious to part with their extra zucchini (Megan stooped to begging). Every year I try new recipes, but I always make my tried and true Zucchini Bread, so moist. I love nuts, but make it without since the family isn’t as ‘nutty’ as I am.  Enjoy!

ZUCCHINI BREAD

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup nuts (optional)

  • Preheat oven to 350 degrees.
  • Mix ingredients in order given.
  • Pour into two greased bread pans. Bake for 1 hour, or until done.
  • Cool 10-15 minutes. Remove from pans.

Yield: 2 loaves

New Favorite · Skinny · Vegan · Vegetarian

Summer Veggie Stir Fry

Recently I went to the Highland Ranch Town Center Farmer’s Market,  http://www.denverfarmersmarket.com/locations.htm, a dangerous place to be when you are hungry. My daughter, Megan, and son-in-law, Christian, and I strolled through the market sampling and buying more than we really needed.  However, the wonderful dishes that came from the veggies and fruit were summer delicious! There is nothing in the world like fresh vegetables and fruits.

We bought a squash new to us, a round, globe squash. I asked the vendor how she cooks the squash and one of her suggestions was a Vegetable Stir Fry. I also decided to throw in a chopped Japanese Eggplant.   I tried, I liked, I shared.  Enjoy!

SUMMER VEGGIE STIR FRY

Chopped yellow squash, globe squash, zucchini, eggplant (optional), peppers (bell, Anaheim or whatever you like), onion, garlic, fresh sweet corn, fresh tomatoes, herbs of your choice (I used a blend of thyme, oregano, marjoram, rosemary, and basil), salt & pepper.

Sauté the onions, peppers and garlic in about 1-2 tablespoons of olive oil.  When softened, add the chopped squash, eggplant, peppers and seasoning. When the squash is beginning to soften, add cut cooked fresh sweet corn and 1-2 chopped fresh tomatoes. Continue to cook/stir until all vegetables are cooked to your liking.

I made a large batch and had leftovers for 2 days. It seemed to get better every day, just like a wonderful batch of soup.