Who likes Quinoa? I know I do, because it is a superfood. Although it is a grain, it is packed with protein and it somehow always fills me up. I made this recipe on Thursday night. Although it looks like it might be time-consuming, it really isn’t! It was also extremely easy and super tasty! #yum
I found the original recipe in the January/February issue of Food Network Magazine, but I altered it for maximum healthiness! I hope you enjoy as much as I have 🙂
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- Granulated garlic (maybe 1 tablespoon?)
- ½ cup quinoa
- 2 cups frozen whole-kernel corn, thawed
- 5 cups low-sodium chicken stock
- ½ cup plain, Greek yogurt
- 2 cups organic white potatoes, quartered
- 2 teaspoons Old Bay seasoning, if desired
- 1-pound medium shrimp, peeled and deveined
- 2 tablespoons fresh parsley, finely chopped
- 4 scallions, finely chopped
- Heat the olive oil in a large stockpot or Dutch oven over medium heat, about 2 minutes.
- Add the onion and granulated garlic. Sauté until onion is tender, about 5 to 7 minutes.
- Add the quinoa and corn and sauté for 3 more minutes.
- Add the stock, yogurt, potatoes and Old Bay.
- Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley and scallions.
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If you can’t tell, I love potatoes 🙂 They are so yummy and while a lot of people like to stay away from them because they are a “carb,” my thinking is that because they came from the earth, they are probably good for you. I read an article about how potatoes can actually lower depression! The name of this dish stays true to how it tastes. These are the BEST rosemary potatoes!
I found this recipe on getinspiredeveryday.com (off of Pinterest).
- 5 pounds Yukon Gold potatoes, cut into ½” cubes
- ¼ cup extra virgin olive oil
- 1 Tablespoon course Celtic gray sea salt
- 2 Teaspoons coarsely chopped fresh rosemary
- Preheat a cast iron skillet over medium high heat.
- Place potatoes, olive oil, sea salt, and half the chopped rosemary in the skillet, and cook over medium, high heat for about 15 minutes. Use a metal spatula to flip the potatoes whenever the bottom layer turns brown and crispy.
- After about 15 minutes, turn the heat down to medium. If the pan starts smoking before the 15 minutes is up, turn the heat down sooner.
- Add the rest of the rosemary and continue to cook over medium heat turning when brown edges appear on the bottom layer, until the potatoes are tender with crispy brown edges – about 25 minutes for a 9” pan.
- Serve immediately.
1 Tablespoon may seem like a lot of salt, but because it’s course it’s quite a bit less salt than regular ground sea salt, and it’s essential to the flavor of these potatoes.
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This is another WINNER! I made it a few weeks ago and it was amazing. It comes out looking kind of like Mac n’ Cheese (because of the pureed Butternut Squash) and it smells amazing! I made a big batch and took it to work everyday for three days and didn’t even get sick of it! The fresh sage and cheese add a little something extra 🙂
I found the recipe on the blog, Two Peas & Their Pod (off of Pinterest).
- 1 medium butternut squash, peeled and diced
- 3 tablespoons olive oil
- 8 sage leaves
- 12 ounces whole wheat pasta
- 5 cups water or vegetable broth
- 1 tablespoon olive oil
- ¼ cup diced yellow onion
- 2 cloves garlic, minced
- 1/8 teaspoon ground nutmeg
- ¼ cup freshly grated parmesean cheese
- salt and freshly ground black pepper, to taste
- Bring a large pot of water to boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
- While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel and drain. Season with salt. Set aside.
- Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
- Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
- In a large deep skillet, heat one tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage laves and additional Parmesan cheese, if desired.
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Hi Everybody! I have a few more recipes to post. I just made Veggie pancakes yesterday! They were SO GOOD! Basically, they are like hash browns, only MUCH healthier and in pancake form. While the recipe calls for “any veggie you want” I used regular, organic white potatoes 😉
I found the recipe on 100 Days of Real Food (which is a great website – I’m taking the challenge). I hope you like!
- 2 cups mixed veggies grated (potatoes, sweet potatoes, zucchini, yellow squash, carrots, whatever you like)
- 2 eggs
- 1 tablespoon whole wheat flour
- ¼ tablespoon salt
- olive oil for cooking
- sour cream (optional garnish)
- applesauce (optional garnish)
- Combine the shredded veggies with the eggs, flour and salt. Mix thoroughly.
- Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
- Once the oil has heated up, add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat
- Transfer cooked pancakes to a plate lines with paper towels.
- Serve warm with sour cream and/or applesauce.
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This is a twist on the other minestrone soup recipe that I posted, Aunt Carole’s Garden Fresh Minestrone, which is more of a classic version. Ever since I received that recipe, I have updated it and made notes and I have to say, I prefer this version. The biggest twist? Instead of macaroni, it has gnocchi potato pastas! I like to eat soupier dinner, as sort of a lighter meal and the gnocchi pasta gives it a little more to eat than just broth and veggies!
Remember, with any minestrone soup, it doesn’t matter what vegetables you use: the idea is to use whatever is in season!
- 3 medium-size leeks, or 1 medium-size onion, chopped
- 2 cloves garlic, minced or pressed
- 3 tablespoons olive oil or salad oil
- 8 cups vegetable stock
- 6 cups prepared fresh vegetables (such as diced turnips and potatoes; sliced carrots, celery, zucchini, and crookneck, yellow squash; zucchini, green beans cut in 1-inch lengths; and shelled peas)
- ½ teaspoon each dry basil and oregano leaves
- 1 package Alessiã brand potato gnocchi pasta
- Salt and pepper (1/2 teaspoon salt)
- About ½ cup grated Parmesan cheese
- About 1 tablespoon pine nuts
- Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
- In a 6-quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes. Add stock, vegetables, basil and oregano; bring to simmering.
- Reduce heat; cover and cook for 30 minutes.
- Stir in gnocchi pasta and continue simmering for 15 minutes or until pasta is tender. Add pine nuts.
- Season to taste with salt and pepper. Pass Parmesan at the table. Makes eight 2-cup servings.
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I just made this yesterday and it was awesome! The baby corn gave it a different flair. At one point I debated whether or not to add rice, but decided not to. I also didn’t use the garni or leeks. It was very good, nevertheless!
I found this recipe in Practical Cooking’s Soups.
- 2 tbsp vegetable oil (I used olive oil)
- 8 oz. lean braising or frying steak, cut into strips
- 8 oz. new potatoes, halved
- 1 carrot, diced
- 2 celery stalks, diced
- 2 leeks, diced
- 3 3/4 cups beef stock (I used College Inn© Low Sodium)
- 8 baby corn-on-the-cobs, sliced
- 1 bouquet garni
- 2tbsp dry sherry
- Salt and pepper
- Chopped fresh parsley, to garnish
- Heat the vegetable oil in a large saucepan.
- Add the strips of meat to the saucepan and cook for 3 minutes, turning constantly.
- Add the halved potatoes, diced carrot, sliced celery, and leeks. Cook for a further 5 minutes, stirring.
- Pour the beef stock into the saucepan and bring to a boil. Reduce the heat until the liquid is simmering, then add the sliced baby- corn-on-the-cobs and the bouquet garni.
- Cook the soup for a further 20 minutes or until cooked through.
- Remove the bouquet garni from the saucepan and discard. Stir the dry sherry into the soup and then season to taste with salt and pepper.
- Pour the soup into the warmed bowls and garnish with the chopped fresh parsley. Serve at once with crusty bread.
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As I might have mentioned before, I’m not vegan or even vegetarian for that matter, but this was freakin’ good! It even felt like I should feel guilty considering it had the consistency of thick and creamy Mac n’ Cheese. It was “thick”- but in a guiltless way considering there is no cream (and the things that make it “thick” are the below healthy superfood ingredients). Additionally, I hate anything spicy, but the smoked paprika wasn’t spicy at all and made it kind of taste like smoked gouda. (If you’re wondering what makes it taste like cheese it’s the nutritional yeast which apparently goes well on popcorn among other things- it’s also a complete protein and loaded with B vitamins).
I found this recipe here at goop.com
- 1 cup diced carrot
- 2 cups peeled, diced Russet potato
- ½ teaspoon fine grain sea salt
- ¾ teaspoon tamari
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika3 tablespoons nutritional yeast
- 3 tablespoons unsweetened almond milk
- ½ teaspoon fresh thyme leaves, chopped
- 2 cups pasta of choice (penne works great)
- In a medium pot, cover carrots and potato with cold water until they’re submerged by one inch; bring to boil and boil until fork tender, about 15-20 min.
- Drain and let cool slightly, then transfer to blender and blend for one minute, scraping down the sides several times if necessary. You want to do the full minute, even if the mixture seems smooth already, so that the starches release from the potatoes and you get a gooey, cheesey texture.
- Add the rest of the ingredients, save for the thyme and the pasta, and blend until smooth. Stir in thyme leaves.
- Prepare pasta according to package instructions, then mix with cheese sauce until each noodle is well covered.
- Garnish with additional thyme and smoked paprika and serve immediately.
As you can see, it looks exactly like real Mac n’ Cheese!
53 recipes down, 312 to go…