Hummus

This is my favorite basic recipe. Tastes so much better than the store-bought stuff.
Note: Don't use cheap garbanzo beans, there really is a difference...

16 oz can garbanzo beans (drain, but reserve liquid)
1/4 c bean liquid
3-5 T lemon juice (to taste)
1 1/2 T tahini
2 cloves garlic
1/2 t salt
2 T EVOO

Put everything in a food processor or blender - blend and enjoy.

I love setting this out with a veggie tray - especially with veggies I don't usually use - jicama and cauliflower are especially tasty!

Vegetarian Chili

One of our family favorites as we move into "chili-er" weather. Always a winner at the chili cook-offs too...

In a crock pot, stir together:

Chopped veggies:
2 small zucchinis (I sometimes use a yellow squash in place of a zucchini)
1 green pepper
1 onion
3 stalks celery

Add and stir:
2-3 t chili powder
1 t oregano
1/2 t cumin

Add and stir:
2 - 14 oz cans diced tomatoes
1 - 10 oz bag frozen corn
1 - 15 oz can black beans (rinsed and drained)
1 c salsa

Cook on low for 8-10 hours
or
Cook on high 4-5 hours
I have found when cooked on high for about 5 1/2 hours - it is just right.

Top with sour cream, avocado, cheese, etc...

Lentil Dal

This is a tasty indian dish that has a little spice to it. It is really good!

1 T EVOO
1 c chopped onion
1 T minced ginger
1 t cumin seeds
3/4 t curry powder
1/2 t crushed red pepper
4 garlic cloves, minced
2 c chopped cauliflower
2 c chopped tomatoes
2 1/2 c water
1 c dried lentils
1 T minced cilantro
2 T lime juice
3/4 t salt
6 c rice

Heat oil in large saucepan over medium-high heat.
Add onion and next 5 ingredients; saute 2 minutes.
Add cauliflower and tomato; saute 1 minute.
Stir in water and lentils; bring to a boil.
Cover, reduce heat and simmer 35 minutes (or until lentils are tender).
Stir in cilantro, lime juice and salt.
Serve over rice.

Credit to Weight Watchers "Down to Earth" cookbook magazine, page 32.

Quinoa with Caramelized Crimini Mushrooms

This is a tasty dinner when you are looking for a little asian bite. Yum!

Ingredients

2 tsp EVOO, divided
1 tbsp minced fresh ginger
2 garlic cloves, minced
1 cup quinoa
2 cups low-sodium vegetable or chicken broth
1 tsp sesame oil
8 oz. crimini mushrooms, sliced
1 tbsp soy sauce
1/4 cup diced red bell pepper

Instructions
In a medium saucepan, heat 1 teaspoon EVOO over medium heat. Add ginger and garlic. Sauté, stirring constantly, for about 1 minute. Add quinoa and stir to combine with the ginger and garlic. Add vegetable or chicken broth and bring to a boil. Cover, reduce heat to low, and cook all of the liquid is absorbed, about 20 minutes.

While the quinoa is cooking, heat 1 teaspoon EVOO and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are soft and brown in spots, stirring occasionally.

The trick with mushrooms is to cook them in a skillet that is big enough to give the mushrooms to room. If they are too crowded, the mushrooms will begin to release all of their liquid and steam, rather than brown. To optimize the caramelization, do not stir too often.

Stir the mushrooms into the cooked quinoa, along with 1 tablespoon soy sauce. Garnish with diced red bell pepper and serve.

Serves 4

Credit Cookin' Canuck

Double Broccoli Quinoa

This is a delicious meal. I froze half of the pesto for another meal later on. I also saved the fire oil in the fridge for another time as well. When I am ready to use it, I will just warm it up in warm water.

Ingredients
3 cups cooked quinoa*

5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves

2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream


Optional toppings
slivered basil
fire oil**
sliced avocado
crumbled feta or goat cheese


Instructions
Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.


To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.


Serves 4 - 6.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.


**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.


Credit 101 Cookbooks

Qunioa Salad with Apples and Almonds

This is my favorite summer dinner. Quick, light and easy to make.

I love having the leftovers for lunch over the next day or two.

Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper

Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.

Nutritional Information

Per serving (2/3 cup): Calories 206 ● Total Fat 9 g (14% DV) ● Saturated Fat 1 g (5% DV) ● Cholesterol 0 mg (0% DV) ● Sodium 194 mg (8% DV) ● Total Carbohydrate 28 g (9% DV) ● Fiber 3 g (13% DV) ● Sugars 12 g ● Protein 5 g (9% DV)

Credit to Family Fun Magazine

{super yummy} chocolate green smoothie

My 5 year old requests this smoothie every morning for breakfast.

He loves it.

You will too!

Chocolate Peanut Butter Green Smoothie

1/2 cup almond milk

handful spinach

1 ripe banana, fresh of frozen

1 tablespoon peanut butter or almond butter

1/2 tablespoon raw cocoa powder

1 good squeeze of honey

4 ice cubes (if using fresh banana)

Place all ingredients in blender and blend until smooth. Makes 1 pint.