Quinoa Risotto
Quinoa (pronounced keen-wah) is a wonderful, couscous-like grain that contains more protein than any other grain. This recipe is great for vegetarians as a main dish or for anyone as a healthy side dish!
3 cups vegetable broth
2 tablespoons olive oil
¼ cup white onions, diced
1 tablespoon garlic, minced
1 ½ cups quinoa, rinsed with cold water
½ cup broccoli florets
½ cup carrots, julienned
½ cup crimini mushrooms
1 cup Parmesan cheese
¼ cup basil, torn
Salt
Pepper
Heat vegetable broth in a medium saucepan until it boils. Reduce heat to simmer.
In a large skillet, heat the olive oil over medium-high heat. Stir in the onions and garlic and sauté for about 3 minutes. Add the quinoa to the skillet, stirring continuously to prevent it from sticking; about 3 minutes. Slowly add the broth to the skillet and continue stirring. The quinoa will eventually absorb much of the broth. Once the broth is almost evaporated and the risotto is smooth, stir in the vegetables. Continue stirring. Remove the skillet from the heat and stir in the cheese. Add the basil and salt and pepper to taste.
Yield 2 main course servings or 4 side dish servings
Wednesday, February 24, 2010
Thursday, February 18, 2010
Recipe of the Week (64)
Seared Steak Salad with Mustard Vinaigrette
Try this simple and easy salad for dinner tonight! Vary the salad by using baby spinach and grilled chicken or shrimp!
1 bag of mixed salad greens
1 mediums red onion, sliced thin
1 medium English cucumber, sliced thin
4 ounces cherry tomatoes
1 lbs. top round steak, thin and trimmed of fat
Salt
Pepper
2 tablespoons vegetable oil
For vinaigrette
2 tablespoons minced shallot
2 teaspoon minced garlic
¼ cup white wine vinegar
¾ cup extra-virgin olive oil
2 tablespoon Dijon mustard
Salt
Pepper
Toss greens in a large bowl with the red onions, cucumber slices and tomatoes. Set aside.
Season the steak with salt and pepper. Heat a large, nonstick skillet over medium-high heat. Add the oil. When the oil is hot, slowly add the steak. Brown the steak on each side for about 3-4 minutes. Remove and let it rest on a cutting board for about 5 minutes.
Make vinaigrette:
Place shallot and garlic in a small bowl. Whisk in the vinegar and mustard. Slowly whisk in oil.
Add half of the vinaigrette to the greens. Toss carefully with tongs or a large spoon. Serve on individual plates with steak slices. Add additional vinaigrette if necessary.
Yield 6 servings.
Try this simple and easy salad for dinner tonight! Vary the salad by using baby spinach and grilled chicken or shrimp!
1 bag of mixed salad greens
1 mediums red onion, sliced thin
1 medium English cucumber, sliced thin
4 ounces cherry tomatoes
1 lbs. top round steak, thin and trimmed of fat
Salt
Pepper
2 tablespoons vegetable oil
For vinaigrette
2 tablespoons minced shallot
2 teaspoon minced garlic
¼ cup white wine vinegar
¾ cup extra-virgin olive oil
2 tablespoon Dijon mustard
Salt
Pepper
Toss greens in a large bowl with the red onions, cucumber slices and tomatoes. Set aside.
Season the steak with salt and pepper. Heat a large, nonstick skillet over medium-high heat. Add the oil. When the oil is hot, slowly add the steak. Brown the steak on each side for about 3-4 minutes. Remove and let it rest on a cutting board for about 5 minutes.
Make vinaigrette:
Place shallot and garlic in a small bowl. Whisk in the vinegar and mustard. Slowly whisk in oil.
Add half of the vinaigrette to the greens. Toss carefully with tongs or a large spoon. Serve on individual plates with steak slices. Add additional vinaigrette if necessary.
Yield 6 servings.
Wednesday, February 10, 2010
Recipe of the Week (63)
Easy Cocoa Brownies
Simple and easy Valentine's Day dessert. Drizzle a little chocolate or caramel sauce over the top, if you like!
½ cup all-purpose flour
½ cup unsweetened cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1 stick butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Spray a 9 inch square baking pan with an unflavored cooking spray. In a medium bowl, combine the flour, cocoa, baking powder and salt, set aside. Melt the butter in a separate microwave-proof bowl and set aside to cool slightly. Stir the sugar into the butter. Stir the eggs into the butter mixture, one at a time, then stir in the vanilla. Stir the flour mixture into the butter mixture until smooth and well blended. Spread the batter evenly in the prepared baking pan.
Bake for about 25 minutes, or until a toothpick inserted in the center of the brownies comes out clean. Cool completely before cutting. Serve with fresh strawberries and low fat whipped cream.
Yield 4 servings.
Simple and easy Valentine's Day dessert. Drizzle a little chocolate or caramel sauce over the top, if you like!
½ cup all-purpose flour
½ cup unsweetened cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1 stick butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Spray a 9 inch square baking pan with an unflavored cooking spray. In a medium bowl, combine the flour, cocoa, baking powder and salt, set aside. Melt the butter in a separate microwave-proof bowl and set aside to cool slightly. Stir the sugar into the butter. Stir the eggs into the butter mixture, one at a time, then stir in the vanilla. Stir the flour mixture into the butter mixture until smooth and well blended. Spread the batter evenly in the prepared baking pan.
Bake for about 25 minutes, or until a toothpick inserted in the center of the brownies comes out clean. Cool completely before cutting. Serve with fresh strawberries and low fat whipped cream.
Yield 4 servings.
Wednesday, February 3, 2010
Recipe of the Week (62)
Baked Catfish Tenders with
Cajun Tartar Sauce
Great little appetizer for the Big Game!! Make the tartar sauce ahead of time to deepen the flavor.
For fish
1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
1/2 cup panko bread crumbs
1 teaspoon salt
1 tablespoon Cajun seasoning
For tartar sauce
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons Cajun seasoning
Prepare tartar sauce by stirring together all sauce ingredients in a bowl and chill, covered, until ready to serve.
Preheat oven to 400 degrees.
Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 minutes. Stir together panko, salt, and Cajun seasoning in another wide shallow dish.
Drain fish well. Dredge one half of fish in panko mixture, shaking off excess, then transfer to baking sheet. Bake the fish until golden and just cooked through, 10 to 14 minutes. Repeat procedure with remaining fish strips.
Serve fish tenders hot with tartar sauce and lemon wedges.
Yield 6 servings.
Cajun Tartar Sauce
Great little appetizer for the Big Game!! Make the tartar sauce ahead of time to deepen the flavor.
For fish
1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
1/2 cup panko bread crumbs
1 teaspoon salt
1 tablespoon Cajun seasoning
For tartar sauce
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons Cajun seasoning
Prepare tartar sauce by stirring together all sauce ingredients in a bowl and chill, covered, until ready to serve.
Preheat oven to 400 degrees.
Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 minutes. Stir together panko, salt, and Cajun seasoning in another wide shallow dish.
Drain fish well. Dredge one half of fish in panko mixture, shaking off excess, then transfer to baking sheet. Bake the fish until golden and just cooked through, 10 to 14 minutes. Repeat procedure with remaining fish strips.
Serve fish tenders hot with tartar sauce and lemon wedges.
Yield 6 servings.
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