Quinoa

I have recently discovered Quinoa pronounced (keen-wa). It is a fantastic replacement to grain. A little history and nutritional information about this super-grain. It is actually not a true grain. It's actually a seed of a leafy plant related to spinach. Quinoa is an excellent source of protein. Unlike other grains it is not missing the amino acid lysine. So the protein is more complete like the other "non-true grains, buckwheat and amaranth. It offers more iron than other grains and also contains high levels of potassium and riboflavin. It also contains B Vitamins: B6, niacin, thiamine. It is also a good source of magnesium, zinc, copper, and manganese and has some folate.

My family loves it. So in this recipe I use Quinoa in place of rice. It's light and fabulous and I will have more delicious recipes to come. This one is:

Coconut Curry with Grilled Chicken, Veggies and Quinoa

Enjoy!!!

Recipe:

1-2 Grilled/sliced chicken Breasts

2-3 cups Green Beans (Frozen or Fresh)

2 Carrots Sliced, diced, or cut

1 sweet onion diced

2 Tbl. Yellow Curry Powder

1 Can coconut milk (natural not sweetened)

1/2 lime

1 Tbl. Agave Nectar (natural sweetener)

1 tsp. ginger (fresh is always better but I didn't have it on hands so I used powdered)

pepper to taste

Chopped Toasted Almonds

2 cups cooked Quinoa

1. Saute onion in pan on med. heat until translucent. Add grilled chicken, carrots, and green beans. Cook until tender. Add Coconut Milk, yellow curry, lime, agave nectar, ginger, and pepper. Simmer for a few minutes.

2. Cook Quinoa in water. I used my rice cooker and it turned out great--I don't know measurements. You'll have to look at pkg. directions.

3. Serve with Quinoa and toasted almonds on top.

I had my chicken pre-grilled and frozen so this meal took me minutes to prepare. My girls loved this meal--they kept saying how wonderfully delicious it was. Of course that makes me happy! :o)

The Adult Grilled Cheese

I told my girls we were having grilled cheese and tomato soup tonight for dinner and cheers rang throughout my house! It is a favorite of theirs--which they inherited from me--I have loved it since I was a child. Mom's home canned tomato soup and oozy grilled cheese sandwiches were always welcome.

I have since perfected the grilled cheese sandwich for my more grown up taste buds and for healthier reasons because adding the extra fillings and using whole wheat bread means eating only 1/2 or a whole sandwich versus devouring 3-5 grilled cheese sandwiches--which my husband can do!

The Recipe:

2 Slices of Whole Wheat or Whole Grain Bread
3-4 different kinds of your favorite cheese (I love Provolone, Muenster, Romano, Parmesan, Mozzarella and Colby Jack) I mix and match them depending what I have on hand.
1/2 avocado thinly sliced
1/2 small tomato thinly sliced
1/4 caramelized onion

I layer the cheese next to the bread you don't need to overdo it on the cheese because there are so many other amazing flavors. Put the other toppings in the middle of the sandwich. Then lightly spread about 1/4 tsp. butter on each side of bread put in your grill/frying pan and cook until golden brown and cheese is melted. I used a regular skillet and just put the lid on top which will help the cheese melt more quickly without burning the sandwich. Then take off pan, slice and add some alfalfa sprouts--I grow my own and they are packed with nutrients! More on sprouts another day! Enjoy--this is my favorite sandwich! You can eat with some tomato soup but this sandwich stands well on its own. Enjoy!!!

New to the Blogging World

I am completely new to the blogging world. I have avoided it for a few reasons. The first is I was only able to get highspeed internet at my house about a year and a half ago! It takes 5 days to upload one photo on dial-up! The next reason is well--honestly my life has been a little crazy with a boutique opening and closing, RS pres, my girls, driving my kindergartener to school which took 25 min. one way, and working at a fitness center. Since moving I have a lot more time on my hands to blog!

So I came accross this great blog that is doing a huge giveaway called http://thedressupdrawer.blogspot.com Cutest little things around--she has featured a lot of different darling handmade items--boys neckties, tu tu's, headbands, and much more. Fun to check out--really unique gift ideas. Thought I'd share.

Homemade Yogurt

I was on a cooking kick yesterday--I also made homemade yogurt along with the muffins, homemade turkey/veggie meatballs, salad and homemade ranch dressing--I told you I was on a kick! I have a sink full of dishes this morning and I did them 3 times yesterday! I guess that is what happens when you cook all day--Dirty Dishes!

Anyway I thought I'd share this fabulous way to make homemade yogurt--it's really easy and you don't need a yogurt making machine--though they do have those. All you do is scald some milk--that means you heat it up in a pan on the stove and let that skin layer form on the top and little bubbles form around the edges--without letting it come to a boil. Just poor the milk in the pan, put the heat on med. and let it sit--you don't even stir it! Then after that pour it into some glass mason jars--or any glass container and let it get to room temperature. After it gets to room temp. turn your oven on for about 2-3 min. and then turn it off. Stir in about a 1/2 cup plain yogurt from the store (no flavors or sugar added) put a lid on and then place in the oven (that was heated for 2 minutes and then turned off--make sure you turn it off!) Then let it sit for 8 hours. Just don't forget about it and turn your oven back on--I can see myself doing that at some point! After that refrigerate it.

If you've never tried plain yogurt--its not sweet--the problem with the store sweetened yogurts is they put a lot of sugar or high fructose corn syrup in them. So I add a little honey, stevia, or agave nector to mine. Or you can just add some fruit--I think that sweetens it enough. Also I use the plain yogurt for baking in place of oil or butter (like in the muffins). I also use it in my homemade ranch dressing which is fabulous (I'll share that recipe later). I use organic milk a lot--but you don't have to. Skim milk works fine but it's a little runnier yogurt--I usually use 1% or 2% plus my girls can use a few extra calories and fat.

We Moved

My husbands job transferred him to a new location and we moved from such a lovely place. I didn't realize all that I had until I moved--I vow that I will enjoy where I am and each moment and each friend and each place while I am there--because I truly miss it. Here is a beautiful picture of our front yard a day or two before we moved--its so mystical and pretty I had to share--Gotta love the Smokey Mountains!

The Marriage of Banana and Zuchini

So I have a confession--I'm a bit of a health nut--OK a lot of one but for good reason. I feel better when I eat healthy and I can pack on 5 lbs in one week if I'm not careful! I think healthy food should taste good--and the recipes I make do. So every so often I will share.

Yesterday I was looking at my cousins recipe blog and was inspired--she makes the most delectable food!

So I created Whole Wheat Banana Zucchini Chocolate Chip Nut Muffins. First don't let the whole wheat turn you off--it made them so rich and nutty, they had much more depth too them. Banana Bread is always a favorite and Zucchini Bread is right up there with it so it seemed inevitable to me that they be combined--and let me tell you the marriage was a success! You get your fruits and veggies. The other great thing is there is only 1/4 cup of olive oil and I substituted low fat plain yogurt for the rest of the oil. For the sweetness I used a great sweetener called Sucanat--now this is not some zero calorie sweetener manufactured somewhere. It is dehydrated cane juice--it has not been separated or blended--nothing has been added or taken out--it is supposed to be one of the healthiest sweeteners out there. Honey, Agave Nectar, and Natural Grade A Maple Syrup are also great but those are liquid form--sucanat is great for baking. I also made some without the Chocoalte chips--they seem more acceptable for breakfast that way--but last night we devoured the chocolate chip ones for dessert.

I have one disclaimer--The food tastes much better then it looks. My photography skills are obviously lacking--I was all inspired by my cousin and her pictures of her food and well--I will need to get some pointers on how to photograph food correctly--maybe my camera just isn't good enough :o)

RECIPE:

3 Cups Whole Wheat Flour
1 tsp. Baking Soda (I use the aluminum free kind)
1 tsp. All Natural Sea Salt
1/2 tsp. Baking Powder (I also use the aluminum free kind)
2 tsp. Cinnamon
1 tsp. nutmeg
2 Cups Sugar (I used 2 cups of Sucanat)
1/4 Cup Olive Oil
3/4 Cup Plain Yogurt
3 large eggs
1 Tbl. Vanilla >4 Ripe Bannanas mashed
1- 1 1/2 Cups of grated zuchini

OPTIONAL:
1/2 Cup chopped Pecans or Walnuts
1-2 Cups of Mini Chocolate Chips or Regular (I sprinkled a few on top as well)

Combine Moist ingredients first then add dry ingredients and mix well--add nuts and chocolate last. Bake at 350 degrees in muffin tins--Ok honestly I used the large muffin tins and the small ones and I just watched them--the large ones take a bit longer but I'd say they need to bake for at least 15 min. Sorry you'll want to keep an eye on them the first time and then write down the time it takes since I neglegted to do so.

And of course these would be a fabulous dessert if you wanted to slather some cream cheese frosting on them--I avoided that this time though.