Perfect for Fall!
Another recipe from pinterest that turned out absolutely delicious only this one is healthy. ;)
Ingredients:
1 squash (the recipe called for butternut, I used acorn)
Chicken (I used thawed chicken thighs)
4 cups chicken broth
1 cup onion
2 cloves garlic
1 can kidney beans
1 can diced tomatos
1/2 cup uncooked quinoa
parsley
bay leaves
salt and pepper to taste
- Steam the squash: Cut it in half and place it in a glass dish cut side down with a cup of water. Cover tightly with foil and bake in the oven at 350 for 1 hour. When done mash one side of the squash and cut the other half into chunks for the soup.
- Pour the chicken broth into a pan. Place the chicken in the broth and cover. Cook on Medium-High heat for 15 minutes or until cooked through. Pour chicken and broth into bowl for later use.
- Put a little drizzle of oil in the pan and cook the onion and garlic until soft.
- Add the broth, the mashed squash, the tomatoes, and the quinoa. Cook over medium heat for 15 min.
- Add the chicken, the chunks of squash, the kidney beans and cook for 5-8 min. Add the parsley and bay leaves.
- Salt and pepper to taste. Serve hot.
This kept really well for a week and then it was gone. Enjoy!
Shannon
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Thursday, November 8, 2012
Wednesday, October 24, 2012
Indian Style Veggies and Rice
Indian-Style Vegetables and Rice
I used to think that I didn't like curry. I have since expanded my horizons and know there is a time when curry is just the thing to warm up a cold rainy day. This was my first attempt at Indian Food and I must say I thought it was great. Jeff thought is was good he wanted to eat it all himself. Brian thought it neither looked nor smelled good so I'm not sure if he even tried it. Warning: the kitchen smelled like curry the whole next day. Or maybe that was because Jeff had two more bowls finishing off the leftovers. This recipe is from a cookbook called Vegetarian Easy Dinners that I picked up at a garage sale. This is a beautiful golden color full of veggies. It warms you up from the inside out.
Ingredients:
Rice (the recipe calls for brown, I used white)
1 large red onion, cut into thick wedges
2 cloves garlic
3/4 cup water (I ended up adding more)
1/2 cup apple juice
2 medium potatos, cut into 1/2 inch chunks
1 carrot, cut into slices
2 T soy sauce
2 tsp curry powder
1 tsp ginger (they wanted fresh, I used dried)
1/2 tsp. cardamom (I didn't have this so I skipped it)
1/4 tsp. cinnamon
2 cups cauliflower
1 medium zucchini, cut into slices
1 cup frozen peas
1. Coat a large pot with nonstick cooking spray. Preheat over medium high heat. Add onion and garlic, cook and stir until onion is tender.
2. Add water, apple juice, potatoes, carrot, soy sauce, curry, ginger, cardamom, and cinnamon. Bring to a boil; reduce heat, cover, and simmer for 10 min or until potatoes can be pierced easily.
3. Add the cauliflower, zucchini, peas.
4. Serve with rice.
- Shannon
I used to think that I didn't like curry. I have since expanded my horizons and know there is a time when curry is just the thing to warm up a cold rainy day. This was my first attempt at Indian Food and I must say I thought it was great. Jeff thought is was good he wanted to eat it all himself. Brian thought it neither looked nor smelled good so I'm not sure if he even tried it. Warning: the kitchen smelled like curry the whole next day. Or maybe that was because Jeff had two more bowls finishing off the leftovers. This recipe is from a cookbook called Vegetarian Easy Dinners that I picked up at a garage sale. This is a beautiful golden color full of veggies. It warms you up from the inside out.
Ingredients:
Rice (the recipe calls for brown, I used white)
1 large red onion, cut into thick wedges
2 cloves garlic
3/4 cup water (I ended up adding more)
1/2 cup apple juice
2 medium potatos, cut into 1/2 inch chunks
1 carrot, cut into slices
2 T soy sauce
2 tsp curry powder
1 tsp ginger (they wanted fresh, I used dried)
1/2 tsp. cardamom (I didn't have this so I skipped it)
1/4 tsp. cinnamon
2 cups cauliflower
1 medium zucchini, cut into slices
1 cup frozen peas
1. Coat a large pot with nonstick cooking spray. Preheat over medium high heat. Add onion and garlic, cook and stir until onion is tender.
2. Add water, apple juice, potatoes, carrot, soy sauce, curry, ginger, cardamom, and cinnamon. Bring to a boil; reduce heat, cover, and simmer for 10 min or until potatoes can be pierced easily.
3. Add the cauliflower, zucchini, peas.
4. Serve with rice.
- Shannon
Saturday, June 9, 2012
Herbed Roasted Potatoes
Ingredients:
2 TB butter
1 TB chopped fresh parsley
1/2 tsp fresh lemon zest
1/2 tsp salt
1/8 tsp coarsely ground black pepper
1 1/2 lb small red potatoes, washed and cut in halves
Directions:
1) Preheat oven to 450 degrees. In 3qt saucepan, melt butter with parsley, lemon, salt, and pepper over medium-low heat. Remove from heat and add potatoes. Toss well to coat.
2) Place potato mixture in center or 24x18 inch sheet of heavy-duty foil. Fold edges over and pinch to seal tightly.
3) Place pkg in jelly-roll pan and bake until potatoes are tender when pierced (through foil) with knife, about 30 minutes. Makes about 6 side dish servings.
2 TB butter
1 TB chopped fresh parsley
1/2 tsp fresh lemon zest
1/2 tsp salt
1/8 tsp coarsely ground black pepper
1 1/2 lb small red potatoes, washed and cut in halves
Directions:
1) Preheat oven to 450 degrees. In 3qt saucepan, melt butter with parsley, lemon, salt, and pepper over medium-low heat. Remove from heat and add potatoes. Toss well to coat.
2) Place potato mixture in center or 24x18 inch sheet of heavy-duty foil. Fold edges over and pinch to seal tightly.
3) Place pkg in jelly-roll pan and bake until potatoes are tender when pierced (through foil) with knife, about 30 minutes. Makes about 6 side dish servings.
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