Friday, February 18, 2011

Cilantro Quinoa Salad

Been meaning to post this forever - got it from a magazine at a doctor's office.  Always a huge hit as something unique at a potluck!!  (actual picture is not this specific salad - but it would delicous with corn too!)


1 rd bell pepper - roasted ( cut in 1/2, remove seeds, skin side up BROIL for 12 min.  take out, ziplock bag for 10 min. peel off skin and chop)

1 c. uncooked quinoa
1 c. chicken broth
1/2 water
1/2 cup orange juice

1/3 cup fresh chopped cilantro
1/4 c. EVOO
2 TBSP fresh parsley (have used dried - just a little less)
3 TBSP fresh lemon juice
1/2 tsp cumin
1/4 tsp salt
1/4 tsp gr. red pepper (have used black)
2 large garlic cloves
12 olives

1 can chick peas and/or black beans

Put Quinoa, broth, water & OJ in a pan.  Bring to a boil, reduce heat, cover - simmer 12 min. or until liquid is absorbed. 

Put all remaining ingredients - EXCEPT roasted red pepper and beans - in food processor/blend and blend to a sauce. 

Combine cooked quinoa with sauce, chopped roasted red pepper and add drained and rinsed beans. 

I LOVE this recipe cause is FULL of flavor and super healthy.  You can't go wrong - substitute things you love if there are ingredients you don't love.  Eat it warm or cold - and is delicious for days as leftovers!!

Tuesday, February 15, 2011

Garlic & Herb Red and Sweet Potatoes

Vday & Preschool 008

10 small red potatoes
1 medium sized sweet potato
1 medium yellow onion

1/3 cup olive oil
2 Tbsp Lawry Salt
2 Tbsp Minced Garlic
2 Tbsp Parsley
1 tsp Salt
1 tsp Pepper

Cut potatoes, onions, and sweet potatoes into medium size chunks and dump in a bowl
Pour olive oil over potatoes, onions, and sweet potatoes
Pour spices onto p,o,&sp and mix, mix, mix until fully covered

Spread in a roasting pan or baking sheet and bake at 450 for an hour, stirring every so often to that each side of potatoes get cooked. Yummy!

Stuffed Chicken with Chipotle Sauce

Vday & Preschool 011

Here, I took 4 chicken breasts and filleted them to open (but still connected). We then pounded them flat, sprinkled salt, pepper, garlic, and parsley in them, filled them with conventional stuffing (chicken flavored + a handful of craisens + salt, pepper, and garlic), closed them up, and tied them closed with floss.

Then I poured costco's raspberry Chipotle sauce on them and baked them for 10 minutes at 450. I then flipped them over, poured more sauce on them, and baked them for another 10 minutes. I repeated this process two more times before serving them.

Upon serving them, I doused them with lemon juice and a dash of salt.
They were pretty yummy and super easy to make!