Quinoa crusted tuna

Forgive my only reblogging the last few weeks.  I caught a virus (flu?) a few weeks ago and am only now getting my full strength back. Haven’t cooked much lately so I am relying on the amazing blogs that are out there with fabulous recipes.

This one is for Quinoa crusted tuna. The recipe sounded great and the pic made me want to make it.  Check it out by clicking on the name of the recipe above or clicking the URL here http://www.azestybite.com/quinoa-crusted-tuna/

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The recipe comes from a blog called a zesty bite which has some really nice recipes in it.

I hope to be back to regular blogging next week.

Cheers

Cindy

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“Chicks-in-Charge” Lunch

We had a gathering of our “Chicks-in-Charge” group a bit earlier than usual as one of our long standing members was going away for 8 months and we wanted to have a catch up before she left. (This is our group of about 8-10 women who run their own business) As usual our host Sheryl outdid herself with lunch. She wouldn’t let any of us bring anything other than side items.

Sheryl prepared a lunch fit for a group of special people (which I think everyone in the group is). We had roasted red and yellow pepper shells filled with red quinoa, a lovely salad, roasted potatoes and artichoke hearts (couldn’t stop nibbling at these – oh so good). Dessert was some sweet items one of the “chicks” brought.

It was a perfect lunch on a lovely summer day – who could ask for anything more?

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Shrimp, Quinoa and Asparagus (Risotto?)

So I thought I would try making quinoa like a risotto. In a deep frying pan adding the liquid a bit at a time like you do with a risotto rather than just pouring in the liquid and letting it cook.  My rational was that I wanted to add asparagus and shrimp to the the mix so that all ingredients would be flavoured and I could control the level of cooking more evenly.

The result worked out well and I had a lovely dinner with lots of leftovers for lunch the next day.

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Here’s how I made it:

 

Ingredients:

⅛-¼ cup of lemon juice (depending on how lemony you like it)

1.5 tbsp olive oil

1 onion – diced

1 cup of quinoa (I use an organic white)

2 cups of chicken stock (approximately as I added as needed – you can also use vegetable broth)

1 tsp of lemon pepper

5 shrimp per person (more or less depending on size of shrimp)

1 bunch of fresh asparagus – about 15-20 stalks

 

Directions:

Dice the onion and put in pan with the olive oil. Sauté until cooked (almost translucent but not browned). Add quinoa and mix well to coat. Add the lemon juice and let it mix in. Trim asparagus and then cut into 1-2 inch pieces and keep to the side. Once the lemon juice has mixed in, add chicken stock to cover the quinoa and let it cook on medium heat. Keep adding liquid as it gets absorbed and after about 5-7 minutes test the quinoa to see how close it is to being ready. Add asparagus and mix well. Cook for another few minutes and then add the shrimp. I laid the shrimp on top of the mixture and added a last bit of stock which steamed the shrimp. Flip the shrimp over when they are cooked (you can also just put the shrimp in the mixture and stir it and the shrimp will cook in the quinoa). Once the shrimp is cooked the quinoa should be ready too.  If it still needs some time – take out the shrimp to avoid over cooking and making them tough and add a bit more liquid to the quinoa till done.

Plate and serve!  All together this took about ½ hour to make. (NOTE: I put some grated parmesan over top when serving to add a bit of saltiness since I don’t add salt when cooking)

 

Oh I almost forgot – leftovers for lunch the next day with my neighbour Zannat – on a bed of arugula with a light apple cider vinaigrette.

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Quinoa Crusted Chicken Strips with BBQ Honey Mustard.

Came across this recipe and it looks delicious. Can’t think of a child that wouldn’t like it either.  Check it out. (Photo credit to author of the blog half baked harvest)

Quinoa Crusted Chicken Strips with BBQ Honey Mustard..

Chicken Enchiladas

I mentioned in a previous post I have been doing a bunch of cooking for my friend Darren which gave me a great excuse to try out some new recipes.  Darren was great and agreed to be my tester for a few weeks. Here is another one of the new recipes I tried and I think turned out well. The pictures don’t do it justice. (I apologize as the pictures were taken from the leftovers – which is my food 😉 )

Note: this can be made vegetarian by eliminating the chicken and perhaps using tofu.

enchilada

This looks like a ton of food I realize in the picture but it is on a small bread plate not a dinner plate. Once again I would consider this comfort food and on the whole quite healthy.

Ingredients:   Serves 8

4 skinless, boneless chicken breast sliced in thin lengthwise strips (similar to fajitas)

1 onion, chopped

1.5  cups low fat yogurt

1 cup shredded Cheddar cheese (you can use a low fat cheese here – I used an old cheddar for the extra zing)

1 tablespoon dried parsley

1/2 teaspoon dried oregano

Pinch black pepper

2 cups of pasta sauce

1/2 cup water

1 tablespoon chili powder

1 cup chopped  pepper (any colour will do)

2 cloves garlic, minced

8 – (10 inch) whole wheat flour tortillas

1  jar salsa  (about 1.5 cups)

3/4 cup shredded cheddar or any cheese you like

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a skillet over medium heat, sauté chicken till cooked. Drain excess moisture.  Add the onion, yogurt, 1 cup of cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts – about a minute or two. Stir in pasta sauce, water, chili powder, chopped pepper and garlic.

3. On a plate – lay one torilla flat and spread a portion of the mixture down the middle of the tortilla. Fold over the ends and place in a baking dish with the seam side facing down. Cover with salsa, the left over sauce from the pan  and the remaining 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes.

4. When serving, add a spoonful of yogurt on top and rice on the side (or in my case red and white quinoa with vegetables).  The rice/quinoa helps to absorb any extra juices from the enchiladas.

Chicks in Charge Retreat

I just love that name!  We just had our annual Chicks in Charge (women running their own businesses) retreat at Sheryls country home.  I always come back exhausted, stuffed with good food, invigorated and enlightened! This year was no exception.  Food always seems to be the key to getting everyone connecting – we eat like royalty when we are there starting with Sheryls initial lunch which was once again outstanding.

We had poached salmon, roasted green beans, mushrooms, walnuts and baby potatoes, pesto marinated tiny heirloom tomatoes and a kale and mango salad. That was just lunch!

poahed salmon

Kale salad

roast veg

tomatoes

Snack time (as though we needed more food….) Amy made an incredible flourless, sugarless chocolate cake (sugar was in the chocolate only – it was divine).

cake

Dinner was my turkey chilli (click for link to recipe) with toppings that included guacamole, shredded old cheddar cheese and low fat sour cream along side a great mixed green salad and home baked oatmeal cookies made by Victoria.

Breakfast the next day was a fabulous frittata with peppers, onion, mushrooms and zucchini (I forgot to take pictures again – forgive me,  we just dove into the meal) made by Nancy. We also had Eloise’s home made granola (click for recipe) and yogurt along with regular and gluten free muffins.

Lunch was leftovers of the day before but the main course was Mariannes fabulous coconut curry chicken – so so good. Below is the recipe. Well worth trying it was devoured by the chicks.

Coconut Curry Chicken

I usually DOUBLE this recipe, and freeze the extra portions.  Can be served hot or cold.

Ingredients                                                                           Substitute

¼ cup coconut oil                                                                Canola oil

¼ cup (or less) Dijon mustard

2 tbsps.  regular mustard (e.g., French’s)

½ cup coconut nectar                                                        Honey

½ tbsp. or more Curry Powder

1 tsp.  lime juice AND grated rind

1 tsp. salt

Garlic

1-1.5 lbs. boneless chicken thighs (~12)                        Boneless chicken breasts,                                                                                                             sliced

Bring all ingredients to a boil in a stainless steel saucepan.  Pour over chicken.  Cook for 45 mins. at 350 degrees.   Enjoy!

Believe it or not, we also managed to have a great guest speaker (Wendy) and business and life discussions from morning till night and then again the next day.  Now you understand why we leave feeling exhausted, stuffed with good food, invigorated and enlightened!

Till next year!

100 Mile Cassoulet Meal in the Country

I spent the other weekend at my friend Victoria’s place in the country.  It was a wonderful weekend full of art shows and country town drives.  We hit the farmers market on Saturday morning to get ingredients for dinner that night, still not totally sure what we were going to make but wanting to be inspired by the local produce.  We decided on a version of a cassoulet.  I had brought up smoked turkey and smoked chicken sausages from my local butcher shop that were already cooked but just needed a bit of grilling to brown them.  It was so delicious!!!!!

We got two meals for us and then another three meals to freeze out of the recipe which when we worked it out came to about $2.50 – $3.00 per serving at the most.  Full of great vegetables and flavours.  (As an aside – I added leftover cooked quinoa with vegetables to a serving I brought home and it was great).

Victoria also made a Caprese style salad on skewers for us – it was so good and so unusual. The secret is to soak the cubes of mozzarella cheese in balsamic vinegar for several minutes or longer before putting on the skewer. The cheese along with fresh basil from the garden and small grape tomatoes from the garden made for a wonder “salad”

Caprese salad sticks

Cassoulet 1

Casoulette 2

Ingredients:

1 onion

1 leek

2 medium carrots sliced

2 celery stalks sliced

2 garlic cloves – minced or chopped

1 can white kidney beans

2 bay leaves

1 large red pepper

1 small can diced tomatoes (we used Victorias homemade roasted tomatoes which gave an even smokier flavour)

Pepper to taste

2 large cooked smoked sausages (turkey or chicken) sliced (1/4″ thick max.)

3 cups chicken or vegetable broth

8-10 large mushroom (large pieces)

Pinch of cumin

1-2 tsp of chilli garlic hot sauce – quantity depends on how spicy you like your food)

Parmesan cheese to top it with

Directions:

Sauté onions and leeks. Add all ingredients and simmer for 1 hour. When you plate it – add some grated or shredded parmesan cheese to the top and serve with a baguette to absorb any liquid

Serves 6

Summer dinner with Fern and Ian

Fern is my oldest friend – we have known each other since we were 8 years old (just a few years ago really 😉 )

I took a half day off work on a Friday and hung out with Fern in her lovely swimming pool after which we made dinner for her family . It was a lovely day with a perfect ending – good food and good company.

The menu was simple – fresh salad topped with feta, mixed red and white quinoa with grilled onion, red pepper and a bit of parmesan cheese, grilled marinated salmon and fresh corn on the cob just boiled.  While simple, the food was fresh and delicious.  Cooking with friends is a great way to spend time.

summer dinner at Fern and Ians

red & white quinoa and veg

salad with feta

Sesame Chicken with Quinoa

I saw this on a blog called gimmesomeoven and thought it looked easy and delicious so I tried it out and yup….it is delicious!  And since Quinoa is one of my favourite foods – it is perfect with this chicken.  I try to avoid rice so quinoa is a great substitute.  Also you could use firm tofu instead of chicken if you want to make it vegetarian. Enjoy!

http://www.gimmesomeoven.com/sesame-chicken-with-quinoa/

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Leftover Chicken and Quinoa

Once again it is a great feeling to use up things in your fridge without throwing them out.  I had company the other night and BBQ’d vegetables (peppers, onions, mushrooms, asparagus and sweet potatoes) along with chicken breasts.  My favourite thing to do with leftover roasted veg is to make a batch of quinoa and mix it all up together and have that for lunches and dinners – I actually make extra vegetables when grilling so I can make this meal. Kind of my style of comfort food.  Below is that creation.  There is no real recipe except for the following:

Take whatever leftover roasted vegetables you have and chop them up. Put them into a pan of quinoa and liquid and mix it all together (yes that is right – I make my quinoa in a large frying pan as opposed to a pot – for some reason it never sticks to the bottom of the pot this way). Bring to a boil, turn heat down to minimum and cover for 15 minutes. That’s it – To be truthful I don’t usually plate it like this – I just put some in a bowl and hunker down with it.  Pure comfort food!

chicken and quinoa BBQ