In line with my meal planning I have been scanning Pinterest for some good recipes. I came across this one for quinoa pizza bites and added it to the to make list!
I adjusted the original recipe to go with what I had and not use too many of my precious farm fresh eggs. This is what I came up with and it was pretty darn delicious!
Quinoa Pizza Casserole – serves 4-6
- 1 cup uncooked quinoa
- 1/2 yellow onion, chopped fine
- 1 clove garlic, pressed
- 1/2 tsp paprika
- 1 tsp italian herbs or your own blend of oregano, sage, thyme, rosemary and marjoram
- 1 tsp dried basil – fresh would be better but we had none on hand
- 1/3 cup hummus – I used a “pizza” hummus that a tried to make earlier in the week, basically just tastes like oregano so I think any hummus would work – I used it as a binder more than a flavoring
- 1 egg
- 1 cup grated cheddar/mozzarella/whatever mild cheese ya got
- 1 small can of diced tomatoes – I used more tomatoes from NC
- couple grinds of S&P
- Cook quinoa in 2 cups of water until all of the water is dissolved
- Coat 9×9 baking dish with olive oil and pre-heat oven to 350
- mix all ingredients while the quinoa is cooking
- mix in the quinoa and spot check to make sure everything is evenly mixed
- spread evenly in your dish and bake for 40-45min
- let cool for 5min and then scoop it out to enjoy!
This was super simple because quinoa is such a fast cooking grain! AND it tasted like…wait for it…pizza! Obviously not exactly but the flavors were there.
Along with the casserole I made some garlic knots with leftover empanada/pizza dough and cooked down some mixed dark greens with smoked paprika.
Love garlic knots!
What have you found on Pinterest lately that has inspired you? Do you pin?
Do have a ginger root and some soy sauce in your fridge right now??? Yes? Make this!
If you don’t have them, go get them.
You will be pleasantly surprised.
Ginger Soy Stir Fry – Makes 4 lunch or 2 dinner servings
- One big chunk of ginger
- 2 tbsp soy sauce
- squirt of hot chili sauce
- 1 small yellow onion
- 1 clove garlic
- 1tbs olive oil
- 1 head of cauliflower
- 1/2 box of mushrooms
- 2 cups fresh spinach
- 1/4 red quinoa
- 1/4 cup millet
- 3/4 cup water
- dash salt
- sprinkle of sesame seeds (optional)
- Slice and roast cauliflower for 20min while preparing the rest of the stir fry
- Cook millet and quinoa in water with a dash of salt
- Cook onion in olive oil until soft
- Add garlic and mushrooms
- once the mushrooms have cooked down add the spinach, ginger, chili sauce and soy sauce and mix
- throw in cauliflower and mixed together to coat all veggies – if you need to add a little more ginger or soy sauce feel free, just remember not to add any extra salt
- plate cooked millet/quinoa and top with stir fry mixture
- sprinkle with sesame seeds for a pretty touch
Chow down and enjoy! This was even better the day after once the sauce had soaked into all of the vegetables. I need to cook with ginger more often!
Happy Valentine’s Day Weekend!
Ever heard of a Thundersnow? Well we are having one right now!
I know people up north have been having tons of snow this winter but we has out share last year, and now we are getting hit with another storm. They said we could get up to 8in and I think we are almost there. Not sure if I will be making it into work tomorrow seeing as it was not safe on the roads this morning and there were only about 5 people in today.
After some gchatting with Ruggs in the land down under I had planned on making an acorn squash and beans for dinner, but I just did not feel like beans again. I basically just started cooking everything I had in the kitchen and knew I could throw the leftover in the fridge for lunches.
This is what I came up with.
Organic parsnip fries in Indian spices, organic green beans (frozen) and organic quinoa with the remainder of my blue cheese dressing from last night.
These were both good but the best part was definitely my organic baby bella mushrooms on homemade bread toast with cheese!
This reminded me of a mushroom melt and I want to make this for nick with some caramelized onions, yum!
I loved all of the flavors and textures in this meal! AND I love that it covers my needs from fats to proteins.
Sissy and I are not cuddling on the couch and I am sipping some mandarin orange tea.
How is the weather around you????
Oh Monday, why couldn’t it be Sunday?
Sunday also means Nick leaves and it is time to get ready for another week.
I had an appointment with the Honda dealer after work tonight and I didn’t get home until 7! I needed to shower and eat ASAP!
I had gotten some beets at the farmers market last week and it was finally time to eat them!
Started off with spinach on the bottom.
Delicious combo of protein, veg, fats and grain.
I’m getting my hair did tomorrow after the farmers market. Any suggestions? I am thinking about growing out my bangs a bit and parting my hair further over.
What is your favorite way to eat beets?? I like the golden ones better because they don’t dye every single thing they touch!
Yesterday was a great day!
I finished 5 miles no sweat and no foot pain! Good thing because the Baltimore Running festival is in 10 days! I am so excited for Lindsay to get here with David!
After my run I made up a nice little vegetarian plate featuring a lovely acorn squash!
- 1 serving of quinoa
- 1/4 cup part skim ricotta
- large handful spinach
- garlic powder
- handful of parsley
This was creamy and delicious! I love ricotta cheese!
I didn’t go to the Farmer’s Market this week because I will be gone this weekend so no more squash sad.
Something to turn my frown upside down?
Time to pack up for the day…lots to do before I leave tomorrow for CT!
Another salmon story.
Tonight was another Sockeye Salmon night! It has been on sale at Whole Foods a lot recently, and because it is only seasonal I want to take advantage of it. I am trying to eat more fish, but I am scared of Salmon’s oily little friends.
I baked it in a foil pouch for 30min @350 with S&P, garlic powder, rosemary from my garden and slices of heirloom tomatoes. Then I quickly seared it to get that crunchy coating in a pan I had already been using to cook some veggies.
It came out great! It is amazing how much I used to dislike salmon, but I think I was just eating the wrong kind! I saw Arctic Char in the market and that might be my next step. It is actually a trout with a similar flavor of a mild salmon. Get those Omegas!
Along with my salmon I had a quinoa, onion, zucchini, patty pan, S&P and thyme pilaf.
Nick is not a quinoa fan, but he actually ate this. I really liked it!
I rounded everything out with a little side salad.
- Organic greens from the farmers market
- sugar snap peas
- organic cucumbers
- organic peppers
- EVOO & balsamic
All together now!
Time to watch Jillian and read a new book on the Flextarian Diet.
I will review!
Have a great night!
Good Morning! Sorry I missed you last night, Nick’s roommate from college was in town so we treated him to trivia downtown and were not back until 11PM (1 hour after my bed time )
First off lets get to a quick run through of yesterdays eats! There were some good ones!
Clems, cottage cheese, quinoa salad.
Check out all of my produce stickers at work!
Dark German bread with a little bit of pb. Then it was time to get onto making dinner!
This was a recipe for chicken pot pie that I cut out of Real Simple last year and have been waiting to make. It was so simple. I talked to Jason (Nick’s roommate) the whole time and didn’t really have to pay attention to cooking. I had cooked the chicken last night when I made Nick’s chicken curry and just shredded it this afternoon. I cut the recipe in 1/2 and added mushrooms, but other than that I followed the simple steps.
- Heat oven to 400
- Cook onions and carrots in oil until tender
- add flour
- add wine and milk
- add peas, thyme, S&P, mushrooms
- Divided between ramekins or one large 8×8 dish
- Cover with pie crust cut outs and vent
- Cook for 30min or until golden brown
I had a little extra dough and after checking out the pilsbury website I made some chocolate chip, pumpkin butter roll-up for dessert. Baked 10min
Not bad for a 5min dessert. How can you go wrong with chocolate? These would be great for a party.
This morning I needed to use up my can of pumpkin, so pumpkin oats it was! They hadn’t failed me all week, why stop now!
I changed it up and used steel cut oats this morning, but other than that it was exactly the same.
Food Rule! Food Rule! Brought to you by Michael Pollan! Remember these are rules on what to eat.
Rule #23: Treat meat as a flavoring or a special occasion food.
I think this is a very hard rule mentally for Americans to get a handle on. Flavoring does not me beef stock, it means a smaller portion ie 4oz instead of 8oz. I know it was hard to me to not have meat at every dinner. It seems like it is just something we do as a culture, but I have realized that meat is a privilege. We should lift meat up higher standards and honestly respect for the animals. This has been shown decrease injury in the workplace and increase personal health.
I really like this rule.
Yikes that was long I need to get out of here!
Did I move to Maryland or Maine? They are forecasting another 20in snow storm this weekend! They are saying it is going to be similar to the storm on the 19th of December. Nick and I are going to need some fun snowed in activities! I am thinking about renting Sonic for XBOX. I know lame, but I want to play. The worst part about the snow is that doesn’t look like my mom is going to be able to visit me this weekend
I got into work with no sweat today! The trees were so pretty, but I kept my hands on the wheel today.
I had a lovely vegetarian lunch today!
Looks like cream cheese!
I ended up having my afternoon snack at home and added a blob of DCPB to my apple.
Oh I love you natural light!
Dinner was another new recipe from Ellie Krieger’s So Easy.
Marinated Chicken (and grape skewers) with Garden Lentil Pilaf
I cut out the grapes and skewers
I couldn’t find the Garden Lentil Pilaf, and It is published so no posting! Let’s just say it was good!
I had a mix of tofu and chicken with my lentil salad both marinated in the above mix. I love citrus flavors and this was packed with lemon! P.S. so are the lentils.
I grilled the chicken and tofu on the Griddler while the pilaf cooked on the stove top. I love making new things!
This was delicious and DIFFERENT! I have Ellie’s book!
After a shower and some cleaning up I still wanted something sweet to round out my night. Enter the graham cookie-wich. This would be a double chocolate organic cookie from Country Choice heated between a sheet of graham crackers. This was so warm and soft! Perfect!
Alright Sissy and I are off to watch Bone and check out some breakfast ideas from Ellie!
It’s snowing again! I am really hoping we either get work canceled but no liberal leave! Liberal leave means we have to use vacation time and I am not all about that!
Check out the sunrise I saw this morning driving to work (yes I was driving when I took this, but was not looking!)
Around 3:30pm I had a lovely apple and seltzer to finish off the day. For dinner I had planned on making a healthier beef stroganoff. I used to love the super unhealthy hamburger helper version of this when I was younger. Full of fat and lacking a single veggie. (Just so my mom does not get mad, she never made me this)
The only changes I made were:
- regular whole wheat pasta instead of egg noodles
- veggie broth instead of beef
Before I began dinner I decided to make a batch of bars. I had seen Kath make Kelsey’s bars earlier this week, and I used to make her baked oatmeal bars all the time. I felt it was about time I cooked up another batch! Only problem, I was running a little low on oats. What to use? Quinoa and Steel Cut Oats!
I went off Kesley’s bar recipe but sort of 1/2ed it.
- 1 cup dry Quinoa
- 1/2 cup steel cut oats
- 1/3 cup chopped mixed nuts
- 1/4 cup ground flax
- 3/4 cup mixed of chopped dried apricots, cherries and orange cranberries
- shredded coconut ~ handful
- cinnamon ~ good couple shakes
- 1 egg
- vanilla ~ 1 tbs
- 1 cup skim
These smelled so good in the oven! I cut them into 16 squares .
These were great! Crunchy and chewy deliciousness! They were no sweet, but I think the dried fruit gave it enough of a sweet touch to not add the sugar. I think I am having a slight love for toasted quinoa lately.
I am sure you could make these with any fruit/almond milk/seeds the possibilities are endless! If you makes these please let me know what you think!
It is still snowing, and sticking!
Time to get ready for Biggest Loser! Woohoo!!!!
Have a great night!
Happy Freeeeeezing Friday!!!!!!!!
There is a snow storm heading this way and the temps are dropping! The heat is on and I needed something warmish for breakfast.
- 1/4 cup quinoa
- 1 tbs oat bran
- 1 tbs blueberry jam
- 1 tbs flax
- 2 tbs unsweetened coconut
I added the oat bran to see if it helps with the staying power. I still plopped it on top of pumpkin yogurt with not only plain Stonyfield, pumpkin and spices, I also added some dried blueberries and chia seeds. I think I actually liked the pumpkin butter better than the blueberry jam, but it is still tasty!
Time for the Friday Food Rule of the day brought to you by Michael Pollan! Food Rule #11: Avoid Foods You See Advertised on Television. This one really stuck with me. Most of the food I can recall seeing on TV is fast food. We already know those are not so hot for you, but if you turn on a children’s channel there are tons of sugar laden foods advertised ie. pop tarts, lucky charms (not like I didn’t eat some of this as a child). Think! I think Florida or California citrus or dairy may be the only produce I have ever seen on TV.
Movin on out!