Quinoa, Black Beans, Corn and Spice!

Tonight, I sauteed up some collard greens in olive oil, onions and garlic. It turned out yummy as always. This went really well with our main dish (all gluten-free). Here's how I made the Quinoa with black beans and corn:

Ingredients:

1 tsp vegetable oil

1 onion, chopped

3 cloves garlic, crushed and chopped

3/4 cup uncooked Quinoa

1 1/2 cups chicken broth (can use vegetable broth to make it vegetarian)

1 cup frozen corn kernels

1 can black beans

1 tsp cumin

1/2 tsp cayenne (or more or less to heighten or soften the flavor)

salt and pepper to taste

1/2 cup chopped fresh cilantro

Directions:

In large sauce pan (or deep skillet) heat oil, then add chopped onions and garlic and saute until translucent. Add Quinoa, brother, cumin, cayenne, salt and pepper and mix. Bring to a low boil, reduce heat, cover and simmer for 20 minutes. Add corn and mix/cook for a few minutes. Finally, add black beans and cilantro and mix through to heat.

Serve hot with the collard greens.

Grilled Polenta with Tomatoes and Curry Vegetables

I got this recipe from The Six O'Clock Scramble and decided to post it here because it's so darn yummy. Definitely make the vegetables with the polenta because they go so well together (and the veggies are super easy to make).

Grilled Polenta Ingredients:

24 oz of plain prepared polenta (sold in a tube) or garlic basil polenta, sliced in 1/2 inch rounds

1/4 cup olive oil (I actually could have gotten away with 1/8 a cup for this)

1/2 tsp minced garlic (about 1-2 cloves)

5 fresh basil leaves, chopped

1/2 tsp salt

1 tomato, diced

1/2 cup shredded Parmesan cheese

This can be done on the grill or in the broiler. If doing the grill, preheat it, put the polenta on a vegetable tray and grill until it's lightly browned - about 3-4 minutes per side.

We did this perfectly in the oven on the broil setting (about 410 degrees for approx. 7 min per side - or just until lightly browned - be sure to flip). I put them about 4-5 inches from the top broiler.

It's a good time to get your sauce together and start cutting veggies and preparing the vegetable side.

For the polenta sauce, mix together the olive oil, garlic, basil, and salt. Once the polenta is done, drizzle the sauce over the slices, top with diced tomatoes and then sprinkle the cheese on top.

Curry Vegetables Ingredients:

1 tbsp olive oil

1 tbsp butter

1/2 diced onion (I always use a whole one)

1 diced zucchini (I always use two)

2 cups frozen corn kernels (or 4 ears of corn with kernels cut off)

salt and pepper

1 tsp curry powder

Heat olive oil and butter in a heavy skillet over medium heat. Add onion and cook for 2 minutes. Add zucchini and saute for another 2-3 minutes. Add the corn to the skillet and cook for another 3-5 minutes (if it starts to brown, turn down the heat). Season with salt and pepper and 1 tsp of curry powder (optional but so good!).

Spinach and Ricotta Lasagna Rolls

Ingredients (this feeds a family of 4)

8 uncooked lasagna noodles (can use more or less)
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups marinara sauce
1 1/2 cups washed baby spinach
1/2 cup shredded mozzarella


Cook the noodles 9 minutes, drain and set them out on a platter (cutting board, work surface, etc). Once they've cooled to the touch, spread two scoops (about two tablespoons) of ricotta on each noodle.



Next, spread about two spoonfuls of marinara on each noodle.



Now, spread some of the baby spinach on top.


Now roll.


Fill casserole pan (that you have already sprayed with non-stick spray).

Top with remaining marinara sauce and shredded mozzarella. Cook at 400 degrees for 20-25 minutes.


Bubbly goodness!!

Vegetable (not) Fried Rice

We had the Vegetable (not) Fried Rice tonight from Budget Bytes website. Of course, I have to change it up, so we didn't add the bell peppers (yuck - too much burping for me thank you!), but instead doubled up the carrots and added some edamame and two eggs (instead of just one). We need lots of protein in this house of growing boys!!

Also, here is what I'm serving up for tomorrow's lunch for the boys. I think they'll dig it. It's basically celery with ranch dressing (we'll see if they actually use the ranch), some Whole Foods turkey in tortillas with mayo and grated carrots, some homemade carrot bread with cream cheese (yum!), Annie's bunny choco chip cookies, and a Stoneyfield Farms YoKids Yogurt. I'm pretty sure these boxes will be cleaned out (as long as my 4 year old's teacher lets him eat the cookies - they usually let them keep those around for after school snack).




Oh- and I'm so mad that my husband's iPhone 4 takes such better pictures than my mere year old iPhone model. Can you tell which picture he took and which one I took? Yea, me too.

Grits 'N Greens

Oh my goooooodnesssss!!!

Why have I not found this awesome recipe before in my 21 years of life (haha)!!???!!!
This Grits 'N Greens was so yummy tonight!! I did a few variations (didn't have instant grits- cooked them from scratch the first time ever!!! and I had to cook the collard greens on the stove top) but overall, this recipe was really easy, very satisfying and super tasty!! I'm definitely adding this one to my rotation and to my top 50 list!! Thank you Budget Bytes! You never fail to make my family happy!!

First - the trick is in the stirring of the grits (it feels like it's constantly for 20 minutes). I used one cup of grits to 3 cups water, a pinch of salt, and boiling/stirring for about 20 minutes.


Second - I didn't have collard greens already wilted, so I poured myself a glass of white wine (a big one), cleaned the greens, and wilted them in olive oil (about a tablespoon), salt and a hot pan.


Third - the greens are wilted! And oh-so yummy!!


Finally - throw them all together with some butter, salt and pepper, and you've got yourself a super winner!!


Disclaimer : these eggs are from Whole Foods (Texas) and have not been added to the eggs salmonella list yet!! Yay!

Vegetable (not) Fried Rice and Teriyaki Sweet Potatoes

My husband found Budget Bytes and now we're addicted to making most of our meals from her blog. Most of the time, we don't even have to go to the store to get anything special (and I love that!!). So the other night, we made Vegetable (not) Fried Rice and Teriyaki Sweet Potatoes. And like Beth M suggests, you don't have to worry about sticking to the recipe!! So, with the (not) Fried Rice, I added chopped up zucchini and corn and omitted the carrots (didn't have) and peas (son #1 hates). This meal turned out really well and I'll definitely make the rice again!

Thanksgiving Day Sides

I did get these off the minimalist list by Mark Bittman.



These beans were my absolute favorite. I purchased 3 cans large butter beans and 1 large can of regular black olives (my kids won't eat the yummy kalamata ones). I cooked the beans, drained and rinsed them, then added them to chopped black olives, about 8 scallions (I used both the white and the green parts), and a mixture of olive oil and white wine vinegar (just enough to coat- about 1/2 cup). I used some fresh oregano (about a tablespoon) from our garden. This was definitely a favorite and I'll be making this for lunch/sides even on non-Thanksgiving Days. I'm adding this to my easy breezy meals. This also tasted better the second day (I made it the night before).



This sweet potato recipe is very different. I didn't even know you could eat sweet potatoes raw, but they were good and had a carrot texture. I absolutely loved the blender dressing made for this (jalapeno, olive oil, lime juice, and red onion). This was added to the shredded sweet potatoes and diced bell pepper. I ended up making this the night before. I suggest making it the day of because it tastes better to me that way. Or, I might suggest mixing the dressing with the potatoes the day of (even if you make them separately the night before). Also, I love spicy dishes so next time, I'll probably add another jalapeno or two.

I also tried two more of the minimalist recipes that I wasn't as thrilled about, but they were easy, different, and good:

Onion-Rosemary Skillet Bread and the Sauteed garlic/pine nuts with broccoli bake.

Soup and Fruity Salad

Hubby has been good to me this week! I got TWO gourmet meals this night!!

Halloumi Cheese with Cucumber Lentil Salad

My new favorite cheese. Oh my...

Jill's Favorite Calibasita

We found some wonderful recipes in a free copy of Women's Day we got in the mail. The recipes are from a book called "The Family Chef" by Jewels and Jill Elmore. We're making these recipes all week. The first of the series is called Jill's Favorite Calibasita. It was super yummy because hubby cut all the chunks up in tiny pieces. We didn't take our own picture of this, but we should have. It was beautiful!! This was eaten as our main course, but it would have also been perfect as a side or a dish to bring to a summer potluck.

Tuesdays Bentos

The kids loved this sweet box. The sandwich had cream cheese inside of it. I think I needed to add some veggies in there but worried the kids wouldn't eat it.

Penne Pesto with Sliced Peaches

Pesto, garlic, tomatoes, onions, cooked penne. Wahlah.

Yummy Yummy Polenta!!

This was polenterrific!! Definitely something I want to make over and over again. Is that too much corn for one day? I guess it depends on what we ate for breakfast and lunch. I need to remember this recipe forever. Again, I got it from The Scramble. I think I may stop blogging... because I've obviously come up with a favorite source.

Anyway, I hate to leak recipes that most people have to pay for, but really, you pay for the convenience of having the ingredients thrown into a grocery list for you... and the ability to pick your favorite recipes and lump them together. I love the Scramble... have I mentioned that yet? Anyway, I want to share the vegetable recipe because I'm in love with yellow curry these days.

Saute about a 1/2 of an onion in a little bit of olive oil... once it's pretty soft, throw in a diced zucchini (I used calabaza squash). Let that cook a couple of minutes, then throw in 2 cups of corn kernels (fresh or frozen). Cook those for a minute or two and then dash in some yellow curry powder (I probably used a teaspoon or so). Add a little bit of salt and you have a side dish that is very tasty.

I used to hate curry as a kid but now I can't seem to get enough of it. What's up with that?

Tortellini Tossed with Fresh Mozzarella

- 16 oz. tortellini filled with pesto or cheese
- 1 Tbsp. olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 1 tsp. minced garlic, (about 2 cloves)
- 28 oz. whole tomatoes, with their liquid
- 1/2 cup fresh basil, chopped, or 1 Tbsp. dried basil
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/4 tsp. black pepper
- 1 1/2 tsp. sugar
- 8 oz. fresh mozzarella cheese, diced

Cook the tortellini according to the package directions. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions and garlic and sauté them for 5 minutes,
stirring occasionally. Add the tomatoes, red pepper flakes (optional), black pepper and sugar (if using dried basil, add it now), and simmer it until the pasta is ready, cutting the tomatoes into smaller pieces while they cook. When the tortellini is done, drain it and put it in a large metal bowl. Toss it with the sauce. When the pasta has cooled for 2-3 minutes, add the mozzarella and fresh basil and toss it again. (This prevents the mozzarella from melting too
much and getting stringy.) Serve it warm.

Greek Rice Bowl with Spinach, Feta and Pine Nuts

This was pretty good! The title pretty much says it all. I can say, if the feta cheese wasn't added, this would have been quite bland. The cheese really added the flavor this dish needed. There was also a clove or two of garlic sauteed in with the wilted spinach. The boys even ate this one (well, one of the boys).

Risotto-Style Orzo with Spring Vegetables

This Orzo Recipe was really yummy. I hate to admit it, but I couldn't find orzo, so I just used some small noodles that looked like orzo. I couldn't tell the difference (although I had to use twice as much of the noodles as the recipe called for). I also tripled the mushrooms (yum- my favorite part of the meal). We ate this Saturday night as well. We made more than we needed... and still have some left for tomorrow!

Thursday Quesadillas

These were really good. I found the recipe on Whole Food's website (that was the theme this week). I changed up the cooking method, but all the ingredients really worked well together (sauteed onion, yellow bell pepper, and olive oil mixed with black beans and shredded cheese). I put the buttered tortillas onto a cookie sheet, filled each one with the ingredients, then topped them with another buttered tortilla. I put the oven on broil and cooked them for about 4 minutes per side (be sure to watch so you don't burn them!! All ovens are different... mine even has multiple personalities depending on the day of the week/year). These are super tasty with some guacamole (secret- add some garlic salt and a half teaspoon of mayonnaise-- makes for a great consistency and taste).

Pasta Salad and Mashed Potatoes

This pasta salad was pretty easy. It would be a nice picnic or potluck meal... although it is better when it's warm! I love mashed potatoes- especially with a little sour cream and milk (and melted butter). This was taken from the Six O'Clock Scramble, although we used an orange bell pepper in lieu of the carrots:

This light and colorful pasta is perfect for welcoming spring. Serve it with a spinach salad with strawberries and slivered almonds.

• 16 oz. campanelle noodles, (which means bellflowers)
• 16 oz. broccoli florets, fresh or frozen
• 2 carrots, sliced (about 1 cup)
• 2 Tbsp. butter or margarine
• 2 Tbsp. milk, any variety
• 1 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 3/4 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. black pepper

In a large pot, cook the pasta according to the package directions until it is al dente.

Meanwhile, in a separate medium stockpot, steam the broccoli and carrots in simmering water, covered, for about 5 minutes until they are tender but not mushy. (While the vegetables are cooking, prepare the salad.) Drain the vegetables, retaining 1/2 cup of their cooking water.

Drain the pasta and return it to the pot over medium-low heat. Add the butter, milk, cheeses, basil, salt and pepper and stir it thoroughly until the cheeses melt. If the sauce is too thick, stir in the reserved cooking water. Toss in the vegetables and serve it hot.

I think the mashed potatoes we made added a nice touch... as the boys loved them!

Homemade Pesto Pizza

This is a pretty easy pizza crust to make... it takes about 3 cups of flour, some yeast, a tad bit of sugar, some oil and water. I let this dough rise too long and it turned into something more like focaccia bread with cheese and pesto on it. The fresh basil under the cheese added a nice touch.

Homemade Pasta Sauce and Whole Wheat Penne Sunday

Our cupboards are bare, and this is all I could come up with today. I liked the sauce, but I think the kids disliked the asparagus I put in the sauce... I will probably leave that out next time... just thought I'd throw in all the veggies I had in the fridge... but I guess the asparagus had too much flavor for my guys (even though they eat it as a side). I also threw in carrots, celery, zucchini, and tons of other spices.