Monthly Archives: October 2012

Quinoa Porridge

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My apartment seems to be located in a wind tunnel, or so I thought when I woke up to the wind howling this morning.  I was going to brave it and go for a run, but then the rain started pouring and I decided that what I wanted more than a run was something warm and sweet.  

I’ve been thinking a lot about oatmeal- really good, creamy oatmeal (the stuff that is really not good for you, aside from containing oats).  I don’t have any oats on hand, but I do have quinoa, so I decided to try cooking the quinoa in milk to make a creamy porridge.  

Spoiler alert?  It’s delicious.  And filling!

Ingredients: 

  • 2 cups milk (I used almond milk) 
  • 1 cup quinoa
  • 1 tbsp butter
  • 3 tbsp brown sugar (you could substitute this with agave or your “healthy” sugar of choice) 
  • fresh fruit to top 

combine all ingredients except for the fruit and bring to a boil
reduce heat to medium low (about a 3 on your stove) and let sit, covered, for about 20 minutes
top with fresh fruit

this will make 4 small servings or 2 bigger ones.  

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Aside

I went to the grocery store looking for something to combine with the spaghetti squash that has been sitting in my pantry for the last 2 weeks and I came back with the ingredients for this dish.  Making the spaghetti squash can take a bit more time (unless you microwave it) but it’s worth it!  

Also I would totally add spinach into this the next time, but I was chatting with my mom while shopping and clearly not focusing.  

Ingredients: 

  • 1 spaghetti squash
  • about 100g feta cheese 
  • approx. 10 kalamata olives, pitted, quartered
  • about half of a pint of cherry or grape tomatoes, quartered
  • 1 yellow, orange, or red pepper, 1/4 inch pieces

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Cook the Spaghetti squash however you like.  I slice in half lengthwise and then roast in the oven for about 30 min at 375F.  Scoop out the seeds, and then using a fork, scoop out the insides.  It will be stringy (like spaghetti!) 

In a saucepan, heat up some oil and add the peppers, tomatoes, and olives.  Heat on medium for about 15 minutes.  

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In a large bowl, combine the spaghetti squash, topping, and feta.  Enjoy!

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Mediterranean Spaghetti Squash

Baked Zucchini Sticks

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I bought zucchini yesterday and forgot to use it in my soup!  A TRAGEDY!  But it’s ok because I came home today and decided to coat those puppies in breadcrumbs and parmesan cheese and bake them.  Everything is great when baked with cheese, right?

They’re pretty easy to make, too!

  • 2 zucchinis, cut in half and then quartered
  • 1/2 cup bread crumbs
  • 1/2 cup parmesan
  • 1 egg, beaten
  • 1-2 cloves minced garlic

Preheat oven to 400F

combine the bread crumbs and parmesan in a shallow bowl.  In another bowl, combine the garlic and the beaten egg.  Coat the zucchini in egg and then coat in bread crumb/parmesan mixture.

put on a greased cookie sheet, pop in the oven for about 15-20 min, or until the breading is golden brown

I dipped in ranch dressing, but you should have more fun than that!

I promise I am working at remembering to take photos before I am halfway done with my meal

Quinoa and wild rice vegetable soup

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When the morning weather forecast tells me that today’s temperature will only be 1 degree higher than it was when I woke up, nothing will work better than knowing I am coming home to a big bowl of soup.  Obviously I have soup in my freezer but I didn’t want that- I wanted something different (life of waste, I tell ya!)

So I decided to try a recipe that my boyfriend’s mom made for us this weekend- a vegetable soup with quinoa and wild rice – the grains get bigger the longer that they’re sitting in the soup so make sure to keep this in mind when deciding to use extra grains.

I used what was in my fridge- sweet potatoes and carrots- but you could add lots of extra veggies into here and it would be delicious.  Be creative!

  • 6 cups chicken or veggie broth
  • 1 cup wild rice and quinoa mixed (or 1/2 cup of each)
  • 2 carrots, quartered and cut into 1/2 inch long pieces
  • 1 sweet potato, quartered and cut into 1/2 inch long pieces
  • 1 leek, quartered and cut into 1/4 inch long pieces
  • salt and pepper to taste (my broth was unsalted, but check to see if yours is already salted- you might not need to add anything!)

In a large pot, combine everything.  It will look like this:

Now turn the heat on high and bring the pot to boil.

Once it’s been brought to a boil, reduce heat to very low and cover.  Let sit for about 20 minutes.  Or longer.  But at least 20 minutes.

Great with grilled cheese or a salad!

Enjoy !

Butternut Squash Lasagne

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Also titled: the reason I am buying an iphone. My poor Blackberry just isn’t taking great photos.

2 great friends had us over for dinner last night, which to me apparently means “bring ingredients and cook dinner at your friends’ house but leave the dishes for them.” Sorry, B and D!

However, they did get to enjoy this delicious lasagne, so I guess I don’t feel SO sorry for them.

ImageI originally found this recipe on pinterest and then decided to make some changes, because I am horrible at following directions.  I used gluten-free lasagne noodles for mine, but you obviously don’t have to.

Ingredients:

  • 1 package lasagne noodles, cooked
  • 1 butternut squash
  • 1 container ricotta cheese
  • shredded Parmesean or mozzarella cheese (about 1/2 cup)
  • pinches each of salt and pepper
  • 1 tsp minced garlic
  • shredded gouda or Gruyère for top
  1. Preheat oven to 350 F
  2. cut the butternut squash into quarters, lay “meat” side down on a cookie sheet and add about 1/2 cup water to the cookie sheet
  3. put the butternut squash into the preheated oven, roast for about 35-40 minutes, or until the inside is softish
  4. turn the oven up to 400
  5. scoop out the insides and put into a mixing bowl.  With a potato masher, hand puree the butternut squash (note: you could use a blender to do this, but I hate cleaning out blenders.  Also this seemed just as easy and my sweet boyfriend was there to do the actual mashing).
  6. combine the ricotta cheese, shredded cheese (not the gouda!), and salt and pepper with the butternut squash puree
  7. In a greased lasagne dish, lay down a layer of noodles
  8. top with a layer of the ricotta and squash mixture
  9. cover with another layer of noodles, and then squash.  You get the idea!
  10. Once you’re done, top with shredded gouda or Gruyère.
  11. I baked at 400 for about 20 minutes- long enough to make the cheese all melty!  An additional 5 minutes on broil will make the top layer delicious and bubbly.

Enjoy!