Quinoa and Black Beans

From my awesome friend Lachelle


* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa, rinsed well
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the
onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season
with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a
boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5
minutes until heated through. Mix in the black beans and cilantro


** When Lachelle gave me the recipe, she suggested adding chopped tomatoes and avocado to the final product, just before serving. I did and it was delicious, but I thought it needed just a little something more. I love to sprinkle a little cheese and a dollop of sour cream on top as well. So yummy and SO good for you. If you don't know much about quinoa, learn about it. It is a great source of complete protein and calcium. 

Mediterranean Rice Packets

4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice 

Preheat oven to 450 degrees. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Divide rice evenly between pieces of foil and sprinkle with lemon pepper or Greek seasoning.

In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide veggie mixture and any juices between foil. 

Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.

Place packets on a baking sheet and bake in preheated oven for about 15 minutes. Open packets carefully at the table and garnish with parsley if desired.

** Great as a side dish or a main dish. I always double or triple the recipe and store the extra rice packets in the fridge. They rarely last more than a day or two. This is a definite family favourite.

Twice Cooked Spaghetti

6 oz spaghetti
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage

Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.

Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.

Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.

Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.

**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.

Easy, Easy Delicious Stuffed Shells

4 cups (16 oz) shredded mozzerella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce

Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.

** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.

Spaghetti Squash With Sauteed Veggies

1 spaghetti squash, halved lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes (I like to use fresh, so I blanch them to remove the skins before chopping them)
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil

* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance, through the skin of the squash. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon or a meat fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sauteed vegetables, feta cheese, olives and basil.
Serve warm and prepare to fall in love with spaghetti squash Ü