Garlic Sticks

I listen to the radio as I drive to and from work every day which means that typically my entire day only consists of 20 minutes of radio listening. Therefore, I have to pick my station very carefully. In the mornings, I am always hard pressed to find a station playing music constantly so I pick my go-to station by the characters on the morning show. I've settled into a station that I like here and one of the things that they do shortly before 9am (which is typically when I'm finishing up my drive in) is list 5 random facts of the day. Sometimes they are funny, sometimes they make you think, sometimes they are a little gross. But regardless I can start my day off my learning something.

Earlier this week, one of the facts of the day was that not having friends can be hazardous to your health. The study they were quoting apparently said that being friendless is like smoking 15 cigarettes a day. How or why someone measured that is beyond me but it made me thankful for all of my wonderful friends. Throughout all of the stages of my life, my friends have helped to brighten my days and I suppose to keep me healthy. For that, my friends, I thank you. And as I move on to the next stage of my life and make new friends (here's hoping), I want to thank you in advance for keeping me healthy.

So put down those "cigarettes", invite some friends over, and fellowship over these garlic sticks. They are a perfect combination of garlic and cheese and soft and crunch.

Garlic Sticks (Topping adapted from One Preppy Cookie)
Ingredients:
1/5 recipe frozen homemade pizza dough (if you want to up the amount of garlic, when you make the pizza dough use garlic infused olive oil instead of regular olive oil)

1 tbsp freshly shredded parmesan cheese
1/8 tsp kosher salt
1/8 tsp freshly ground pepper
1/4 tsp garlic powder
1/4 tsp Italian seasoning
1/4 tsp onion powder
2 tbsp unsalted butter, melted
1/2 cup mozzarella cheese

Directions:
Let the frozen pizza dough thaw over the course of the day in the refrigerator. Remove from the refrigerator and let stand at room temperature covered with towel for 10-30 minutes before baking.

Preheat oven and baking stone to 500F.

Whisk the parmesan cheese, salt, pepper, garlic powder, Italian seasoning, and onion powder into the melted butter.

Roll or pull the dough into a circular shape, as thin as you can; brush with the butter mixture and sprinkle with the mozzarella cheese. Transfer to the preheated baking stone.

Bake for 8-10 minutes until golden and crunchy. Let cool for about 5 minutes before slicing.

Serve with pizza sauce (homemade or other) for dipping.

Greek Couscous Salad

From Friday to Tuesday we had a glimpse of spring weather. Indeed, Monday and Tuesday got into the 60s! The sun was shining. Scarves, hats, and mittens were unnecessary. Boots were left on the mat at home.

Then there was last night. The rain/hail/snow/windstorm came back with vengeance. It woke me in the middle of the night for a few hours while it was trying to break through my windows. In the morning I could hear people scraping the icy snow mixture off their cars. I almost threw the covers over my head and declared I wasn't coming out until winter leaves us alone.

Unfortunately real life doesn't allow me to do that. So I'll settle for spring on my plate. In the form of this couscous salad. It goes perfect as a side to a grilled pork chop, chicken breast, or piece of fish. Make it. Sip a fruity cocktail. Pretend spring is out of hibernation for real.

Greek Couscous Salad 
Ingredients:
1 1/2 cups cooked couscous
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/4 cup diced red onion
kernels from one ear of corn
1/3 cup sliced black olives
1/3 cup feta cheese
juice of 1 lemon
salt and pepper, to taste

Directions:
Stir together the couscous, vegetables, olives, and cheese. Squeeze the lemon juice on top and toss to coat. Season with salt and pepper, to your own taste.

Refrigerate until ready to serve.

Lentil Veggie Mac and Cheese

Do you want to know another thing that I learned about myself when I was traveling so much?

I cannot iron.

Well, I guess I can iron, but cannot iron well.

In many ways I could excel at a homemaker-- I love to make home cooked meals (obviously). I have being doing my own laundry since high school (thanks, Mom, for instilling this in me). I like to knit (yes, sometimes I'm an old lady). But I fail at the ironing. Probably because since high school my outfit of choice has been jeans and a tshirt. Every now and then I'll dress it up with a sweater. Maybe a dress here or there if I'm attending a wedding. But my day-to-day wardrobe has never required an iron. During my job interviews I was wearing some new professional clothes which certainly do require an iron. You should have seen me trying to iron out the creases I had just ironed into the blouses. And those pesky dress pants and jackets. Don't even get me started. I suppose this is a skill I should learn before I start my career this fall.... but I've got a few months yet.

Until then (or while I'm practicing), I'll stick with home cooked meals. How about some garden fresh mac and cheese with lentils. Aren't the colors beautiful? This is perfect for a meatless Monday especially when it is cold outside. Comfort food.

Now who's up for an ironing lesson? I'll pay with yummy food. :)

Lentil Veggie Mac and Cheese (adapted from The Lean Green Bean)
Ingredients:
1 cup chopped bell peppers (I used a combination of red and yellow)
1 cup chopped broccoli
2 cloves garlic, minced
2 cups torn kale
1 cup dry mini ziti noodles
3/4 cup shredded cheddar cheese
2 oz goat cheese
1 cup skim milk
2 tbsp butter
2 tbsp flour
1 tsp paprika
1/2 tsp crushed red pepper
2 cups cooked lentils

Directions:
Preheat oven to 400F. Coat an 8-in round baking dish with cooking spray.

Cook the pasta according to the package directions. Drain.

Heat the peppers, broccoli and garlic in a saucepan over medium high heat for about 3 minutes until starting to turn tender. Add the kale and continue to cook until everything is tender, about 6-7 minutes. Remove from the pan.

Melt the butter in the pan. Whisk in the flour. Slowly add in the milk whisking constantly. Add the cheeses and spices and continue to whisk until melted completely. Stir in the veggies, lentils, and pasta and toss to coat completely. Transfer to the baking dish.

Cover with foil and bake for about 15 minutes.

Serves 3-4.

Mexican Tortellini Skillet

Candy Crush.

Addicting, amiright?

I started playing it shortly after it became super popular. BUT I refused to link it to my facebook because why in the world would I want the world to know how much time I waste playing games on my phone? So eventually I hit that level that I needed to get help from my facebook friends (or pay money to the app store) to move on. I said, see you later, Candy Crush. We are over.

Then recently I learned that they have these "quests" you can play to avoid asking your friends for help. I resisted for a little while but then I downloaded it back on my phone. Now, I've been playing it probably too much lately. What can I say? It helps me de-stress.

You know the best thing about Candy Crush? You can only play it for a certain amount of time. There is a built-in, put-your-phone-down-you-idiot-and-do-some-real-work fail safe. Talk about genius. Thank you, creators!

This tortellini skillet will prove to be just as addicting as Candy Crush. It is super quick and easy to make but packed full of flavor. It will be like when one of the wrapped candies and one of the striped candies mix in the game and you get a giant big candy that crushes lots of rows and columns. But in your mouth... in the flavors of Mexico.

Mexican Tortellini Skillet (inspired by Half Baked Harvest)
Ingredients:
1/2 lb cheese tortellini
1 tbsp extra virgin olive oil
1/2 onion, diced
1 garlic clove, minced
1 ear corn, kernels removed
1/2 tbsp ancho chili powder
1/2 tbsp ground cumin
1/4 cup salsa
1/8 cup pickled jalapenos
8 oz can black beans, rinsed and drained
1 handful chives, diced
2 handfuls shredded Mexican cheese
tomatoes, avocado, Greek yogurt or sour cream, additional jalapenos, for serving

Directions:
Preheat broiler.

Bring a large pot of water to a boil and cook the tortellini according to the package.

In a large oven-proof skillet*, heat the oil over medium heat. Add the onion and saute until softened about 5 minutes. Add the garlic and cook for about 1 minutes. Add the corn, chili powder, cumin, and salsa and cook for about 4 more minutes. Stir in the pickled jalapeno and black beans and cook for another 4 minutes until the veggies are soft and cooked. Stir in the cooked and drained tortellini and chives. Stir to coat completely.

Top the pan with the shredded cheese and broil for about 1 minute until the cheese is melted and browned slightly.

Serve topped with chopped tomatoes, avocado, Greek yogurt, and additional jalapenos.

Serves 3-4.

*If you don't have an oven-proof skillet, just transfer the mixture to an oven-proof baking dish after you stir in the tortellini and chives, top with the cheese, and broil from there. But you should invest in an oven-proof skillet because then you will have one less dish to clean after dinner!

Roasted Chickpeas

Oh chickpeas. How do I love thee? Let me count the ways.

1. Creamy in a hummus
2. Mixed into a salad
3. Smashed on a sandwich

And I'm adding a new one today.

4. Crispy and by the handful

Roasted Chickpeas (Cooking technique from A Spicy Perspective although it is all over the internet)
Ingredients:
1 can chickpeas, drained, rinsed and patted dry
1 tbsp extra virgin olive oil
kosher salt*
freshly ground pepper*

Directions:
Preheat oven to 425 F. Line a baking sheet with foil.

Spread the chickpeas on the baking sheet and drizzle with oil. Sprinkle on the salt and pepper-- I think I used about 1/4 tsp of each. Mix to coat.

Bake for 15 minutes. Stir to mix well. Bake for additional 15 minutes. Remove from oven and let cool before eating. They will crisp up a little bit.

*Feel free to try out whatever seasonings you would like.

Tempeh Greek Wrap

I remember my first experience with tofu on the college salad bar. It was this gross watery white sponge without texture and flavor. Needless to say, I did not enjoy it. But then I learned to love tofu. It is great when marinated and paired with bold flavors.

After I gained an appreciation for tofu, I wanted to venture out to other high protein soy products. The one on the top of my list was tempeh. Finally I have conquered that task.

Here is my take on tempeh--- first off, do not expect it to be anything like tofu. It is actually a hard pressed soybean product so the texture is completely different. You can actually see the soybeans! It is chewy and therefore holds up well for sandwiches. Like this Greek wrap. The flavor of the tempeh is lemony because that's what you cook it in. But paired with the salty feta and olives plus a tangy Greek yogurt spread and lots of fresh vegetables make this perfect for any summer lunch or quick dinner.

The verdict-- I like tempeh. I think I'll play around with it some more.

Tempeh Greek Wrap (adapted from Cooking Light)
Ingredients:
4 oz tempeh
1/2 tbsp olive oil
1/2 cup water
juice of 1 lemon
zest of 1/2 lemon
1/4 cup Greek yogurt
1 garlic clove, minced
2 tbsp chopped fresh chives
salt and freshly ground pepper
Diced tomatoes and cucumber
Spinach leaves
Sliced red onion
Crumbled feta cheese
Sliced olives
Tortilla or wraps (I like 100 calorie La Tortilla wheat wraps)

Directions:
Heat the oil in a medium skillet over medium high heat. Add the tempeh and cook for 2 minutes on each side to brown slightly. Reduce heat to medium and pour in the water and juice from 1/2 of the lemon. Simmer for 10 minutes, flipping halfway through. Remove from pan and slice into 6-8 pieces.

In a small bowl, combine the yogurt, the other half of lemon juice, lemon zest and chives. Mix thoroughly and season with salt and pepper, to taste.

Spread about 2 tbsp of the yogurt mixture on the wrap. Top with half of the tempeh. Add tomatoes, cucumber, spinach, onion, feta and olives. Roll up.

Makes enough for two wraps.

Summer Vegetable Minestrone (Slow Cooker)

This recipe is for my friend Bob. He asked me the other weekend for a good summer crockpot recipe. My go-to recipe is pulled pork because it is so easy and works anytime of the year. However, I had recently made this minestrone chalked full of summer produce that practically screams summertime.

Maybe not the best for the crazy 100 degree weather we've been having this week, but as long as you've got air conditioning, it'll be a great choice. Feel free to substitute any fresh vegetables that you desire... I was actually inspired by a springtime minestrone soup (follow the link below if you want it) but subbed in perfect summer vegetables like zucchini and corn.

Summer Vegetable Minestrone (adapted from HowSweetEats)
Ingredients:
1 medium onion, diced
2 carrots, peeled and diced
3 garlic cloves, minced
1 zucchini, chopped
kernels from one ear of corn
28 oz can diced tomatoes
16 oz can cannelloni beans, rinsed and drained
3 cups vegetable broth (homemade or low-sodium storebought)
3 cups water
8 oz uncooked small pasta (like mini penne)
6 oz fresh spinach
Salt and pepper, to taste
Freshly grated parmesan cheese, for serving

Directions:
In the crock of your slow cooker, combine the onion, carrot, garlic, zucchini, corn, tomatoes, beans, vegetable broth and water. Cook on low for 6-8 hours.

Stir in the pasta and spinach and cook for another 10-15 minutes until the pasta is cooked. Season with salt and pepper to your liking

Serve topped with parmesan cheese.

Serves 6-8.

Barley Salad with Chickpeas

Salads are perfect for hot, humid summer evenings. They come together so quickly. They require no heating source so your air conditioning doesn't have to go into overdrive keeping your apartment cool. However, lettuce topped with chopped veggies can get a little boring. Adding grains is a great way to step up your salad to that next level. If you really want to put it over the top, add some dried fruit and nuts. Make your way to the fresh greens section of your grocery store and try something new. Chickpeas make a great alternative to meat as your protein source.

This recipe is adapted from my cooking for one cookbook, Serve Yourself. Originally it was designed with farro but I subbed barley because I had that in my pantry. It was refreshing and delicious!

Barley Salad with Chickpeas (adapted from Serve Yourself cookbook)
Ingredients:
2 tbsp chopped pecans
1 cup cooked pearl barley, cooled
1/3 cup chickpeas, rinsed and drained
1/2 cup lightly packed arugula leaves, coarsely chopped
1/4 cup canned diced tomatoes including juice
2 tbsp dried cherries
1 green onion, thinly sliced
6 large mint leaves, thinly sliced
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
kosher salt and freshly ground pepper, to taste

Directions:
Toast the pecans in a dry skillet over medium-high heat until they turn dark brown and smell fragrant. Remove to a plate to cool.

Combine the pecans, barley, chickpeas, arugula, tomatoes, cherries, green onion, and mint in a bowl. Mix. Drizzle with the oil and vinegar and mix to combine. Season with salt and pepper, to taste.

Chipotle Hummus

I don't know what it is about warm weather, but it makes me want to make hummus. It makes me want to grill up some veggies, throw them on top of a thick slice of bread slathered with that homemade hummus, and jump in head first. Maybe it is the fact that the farmer's market is up and running and you can find lots of delicious and fresh veggies. Maybe it is because a hummus sandwich doesn't require turning on the stove. Maybe it is due to the fact that I've been working long and crazy hours and this comes together so fast.

Regardless of the reason, you should definitely dust off your food processor and make this chipotle hummus. The chipotle pepper gives it a nice smoky and spicy kick. If you aren't in too much of a rush, you should spend the time to peel the chickpeas. Like I mentioned in my last hummus post, this really does wonders for the creaminess.

Serve the hummus with tortilla chips, pita chips, or an assortment of raw vegetables. Or throw it on a pita or piece of bread, top it with some grilled peppers, onions, and mushrooms and enjoy the start of summertime.

Chipotle Hummus
Ingredients:
1 can garbanzo beans, drained and rinsed
1 large garlic clove
1 chipotle pepper in adobo sauce
2 tbsp tahini paste
juice of 1/2 lemon
1 tsp extra virgin olive oil
1 tsp cumin
1/4-1/3 cup water

Directions:
Optional, but recommended: Peel the garbanzo beans.

Combine the beans, garlic, pepper, tahini, lemon juice, oil and cumin in a food processor. Pulse until mixed well and chopped. With the motor running, drizzle in the water until you reach your desired consistency.

Buffalo Quinoa Casserole

It is no secret that I love buffalo sauce. A buffalo sauce pool? Let me grab my swimsuit and floaties. A buffalo flavored cocktail? I'll have a double! A buffalo fountain at my wedding one day? Um.. hello?! Is that the best idea or what? There is just something about that orange sauce that makes my heart jump up and down.

You've probably noticed though that most buffalo recipes involve chicken. Although I have been known to thrown it on a burger or into an enchilada before. Regardless, I was starting to feel bad for all of those vegetarians out there... you are all missing out on this delicious buffalo sauce. Unless of course you're drinking it by the spoonful, then I'm just standing in awe of your greatness. Right now is the time for you to trade your spoon for a baking dish and fork and MAKE THIS QUINOA CASSEROLE. Oh my, so delicious I CANNOT stand it. Why oh why is this not on my dinner plans again for tonight? The cauliflower adds some body to the casserole and the quinoa all the goodie good nutrients. The buffalo sauce, yogurt and mix of blue and cheddar cheeses makes the flavor out of this world.

Now, don't ask me what to do if you are a vegan. I'm not sure yet. I'll get back to you.... but we'll get a little buffalo into your life sooner or later ;)

Buffalo Quinoa Casserole (adapted from Back to her Roots)
Ingredients:
3/4 cup vegetable broth (homemade or low-sodium store-bought)
1/4 cup quinoa, rinsed
2 tbsp buffalo sauce
2 tbsp Greek yogurt
2 tbsp diced onion
1/4 tsp garlic salt
1 cup roughly chopped cauliflower
1/8 cup crumbled blue cheese
1/4 cup shredded cheddar cheese

Directions:
Preheat oven to 350 F. Coat an individual baking dish with cooking spray.

Combine the quinoa and broth in a small saucepan. Bring to a boil, reduce heat, cover and simmer until the liquid is absorbed, approximately 10 minutes.

Meanwhile, combine the buffalo sauce, yogurt, onion, garlic salt, cauliflower, blue cheese, and 1/8 cup cheddar cheese in a medium bowl. After the quinoa finishes cooking, add it to the bowl and mix until combined. Spoon into baking dish and top with the remaining 1/8 cup cheddar cheese.

Bake for 35-40 minutes until cheese is browned and cauliflower is soft.

Serves 1.

Crab Meat Rangoons and Egg Drop Soup

Double recipe day!

And we're checking something off of that bucket list.

And I'm keeping my promise that I was going to utilize crab in honor of the Ravens' Super Bowl win.

What a big day :)

I was craving some Pi's the other week. Pi's is this great Chinese restaurant in my hometown that makes the best crab meat rangoons (no joke, best ever!) and a deliciously simple egg drop soup. Unfortunately with the restaurant 6 hours away I had to make different plans. So I decided to make it at home.

Overall, I would say it was a success. The crab meat rangoons were good (although Pi's are still better) and the egg drop soup was great. I don't think you'll be disappointed. I sure wasn't.

Crab Meat Rangoons (adapted from Tracey's Culinary Adventure)
Ingredients:
4 oz neufchatel cheese (this is reduced fat cream cheese)
1 tbsp plain Greek yogurt
1/2 tsp Sriracha
1/2 tsp soy sauce
1 green onion, green part only, thinly sliced
1 tsp garlic powder
dash of ginger
pinch of sugar
1/4 cup crab meat, picked over and shells removed
14-16 wonton wrappers


Directions:
Preheat oven to 415 F. Cover a baking sheet with foil and coat with cooking spray.

Mix together the cream cheese, yogurt, sriracha, soy sauce, onion, garlic powder, ginger and sugar. Fold in the crab meat. Lay the wonton wrappers on a clean work surface (it is best to work with 4-5 at a time). Place about 2-3 tsp of the filling in the center of each wrapper. Then working with one at a time, use your finger to wet the sides with water and fold along the diagonal. Press around the filling to remove any air pockets and seal tightly. Place on your baking sheet and repeat until all the wrappers are filled and you are out of the crab mixture.

Mist the top of the wontons with cooking spray. Bake for about 12-15 minutes until the edges are golden brown.

Egg Drop Soup (adapted from Tyler Florence)
Ingredients:
2 cups vegetable broth (homemade or low-sodium)**
1/2 tbsp cornstarch
1/4 tsp freshly grated ginger
1/2 tbsp soy sauce
1 cup diced mushrooms
1 egg, lightly beaten
1 green onion, chopped
salt and white pepper, to taste

Directions:

Whisk together 1 tbsp broth and cornstarch in a small bowl.

Bring the remaining broth, ginger, soy sauce and mushrooms to a boil in a medium saucepan. Whisk in the slurry of cornstarch and stir until thickened. Reduce the heat and simmer for 2-3 minutes. Pour in the egg slowly while stirring. Turn off the heat and add in the green onions. Season with salt and pepper, to taste.

Serves 1-2.

**Feel free to substitute chicken broth or turkey broth here.

Smashed Chickpea Sandwich

Am I right that cleaning kitchen appliances is the worst thing about cooking? Especially the food processor and blender which have so many parts where little pieces of food can get stuck requiring you to scrub, rinse, scrub, rinse, repeat until finally clean.

Let's say you were craving the taste of hummus but didn't want the extra effort of cleaning your food processor. Then a smashed chickpea sammy is perfect for you! Totally adaptable like hummus itself to whichever flavors you are in the mood for, but only necessitating a fork and bowl to prep. This time I used some fresh veggies, a little bit of lemon juice and thyme. This little sandwich is great for lunch or even as a light summer dinner. Try it out (and let me know what other flavors you come up with!).

Smashed Chickpea Sandwich (inspired by Smitten Kitchen)
Ingredients:
1/2 cup chickpeas (cooked, rinsed if from can)
1/4 cup shredded carrots
1/4 cup finely diced cucumbers
1 tbsp minced red onion
juice of 1/2 lemon
1/2 tsp fresh thyme
1/2 tbsp extra virgin olive oil

salt and pepper, to taste
hamburger bun, toasted
2 green leaf lettuce leaves

Directions:
Mix the chickpeas, carrots, cucumbers, onion, lemon juice and thyme in a bowl. Use a potato masher or fork to smash everything together. Add the olive oil and mix to combine. Taste and season with salt and pepper as desired.

Serve atop toasted hamburger buns with lettuce leaves. Open face is the way to go!

Creamy Tomato and Artichoke Soup

When my parents were visiting, my mom left me all of her magazines that she has read during the car trip. I love my traditional cooking magazines but I do enjoy perusing her Midwest Living, LHJ, and Woman's Day because they can surprise me with an intriguing recipe here or there. Case and point -- Creamy Tomato and Artichoke Soup from LHJ.

I know we've talked tomato soup and grilled cheese before. However, I've focused on the grilled cheese part because I have nothing against a can of Campbell's tomato soup. Open it up, mix it with a little milk and water, heat, and you're ready to go.

But if you've got a little extra time, you should definitely be making this tomato and artichoke soup. It is nice and creamy because of the milk and half and half, but it has a little extra tang from the artichokes. There is more texture to the soup because of onions and artichokes.

Really, it doesn't take too much more time than opening the can. You should do it!

Creamy Tomato and Artichoke Soup (adapted from Ladies Home Journal March 2013)
Ingredients:
1 tbsp unsalted butter
1/2 cup diced onion
1/2 cup thinly sliced green onions (both green and white parts)
1 garlic clove, minced
1 tbsp tomato paste
1 1/2 tbsp flour
1 cup vegetable broth (homemade or low sodium)
1 cup milk
5 oz artichoke hearts, drained and roughly chopped
16 oz can crushed tomatoes
1 tsp kosher salt
1/4 cup half and half

Directions:
Melt the butter in a saucepan over medium heat. Add the onion, green onion (save some of the green parts for serving), and garlic and cook until soft, about 5 minutes. Add the tomato paste and flour and stir about 1 minute to heat through. Stir in the broth, milk, artichokes, salt and crushed tomatoes. Bring to simmer (do not boil in order to avoid scalding the milk). Cover and cook for 15-20 minutes, stirring occasionally, until the onions are soft. Add the half and half.

Serve garnished with additional green onions... and accompanied with a grilled cheese! 

Serves 3-4.

Pizza Quinoa Casserole

Confession time.

Last Friday I picked up a pizza on my way home from work. What can I say: I was just craving a thick-crusted, gooey cheese, and piping hot mushroom pizza. But that isn't my confession. I don't judge if you order pizza or get takeout, especially after a long week at work. I confess instead that it took all of my will power to not scarf down a piece on my way home. The garlic, cheese and tomato smell filling my car was so irresistible that I could barely make it the whole 10 minutes to my apartment. Granted it had been awhile since I had consumed pizza but still pretty ridiculous, right?

So moral of the story-- there is no way I could be a pizza delivery person. I do not have enough self-control to ride around with that smell everyday.

Although it had been awhile since I eaten a slice of pizza, I did have a little bit of a fix a few weeks ago with this pizza quinoa casserole. I doctored it up with green peppers and onions and would have added mushrooms if they had been in my fridge, but you could certainly use any of your fav pizza toppings. The quinoa is a great base for any flavoring and the tomato and Italian seasoning do not disappoint. Top it off with some mozzarella cheese and your house will smell like you have a fresh baked pizza.... but without the guilt of the calories and fat.

It's not delivery nor DiGiorno! It's quinoa!

Pizza Quinoa Casserole (adapted from Gloria of Food)
Ingredients:
1/4 cup quinoa, rinsed
3/4 cup water
1/2 small onion, diced
1/4 cup diced green pepper
1 tbsp tomato paste
3 tbsp tomato juice or sauce
1/2 tbsp Italian seasoning (or a combination of basil, oregano, garlic and parsley)
salt and pepper, to taste
1/8 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 F. Coat an individual baking dish with cooking spray.

Combine the water and quinoa in a small pot; bring to a boil, turn down to low, cover and simmer for about 15 minutes until the quinoa is completely cooked.

Combine the onion, green pepper, tomato paste, tomato juice and Italian seasoning in a bowl. Add the quinoa and stir to combine. Taste and add salt and pepper as needed. Pour into the baking dish. Top with the cheese.

Bake 30-35 minutes until heated through and the cheese is browned.

Serves 1.

Chickpea Curry

It is time again to open up that spice cabinet-- we're making Indian cuisine!

This vegetarian curry is a nice blend of spices especially atop baked sweet potatoes. The sweetness of the potato balances out the spicy curry perfectly. Additionally, it is quite delicious mixed with rice. There are so many options for serving that I don't want to limit your creativity. Just do it-- make this hearty vegetarian dish (vegan, if you skip the Greek yogurt) and no one will miss the meat.

Chickpea Curry (adapted from Three Many Cooks)
Ingredients:
2 tbsp canola oil
1 large onion, diced
2 garlic cloves, minced
1 jalapeno, minced (with as many seeds as you would like)
2 tsp finely grated ginger
1 tbsp garam masala
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
10 oz can crushed tomatoes
3 cups of cooked chickpeas*
2 cups vegetable broth (homemade or low-sodium)
2 tbsp fresh parsley, chopped

Baked sweet potatoes** or cooked rice, for serving
Greek yogurt, for serving, optional
Chopped parsley and red onion, for serving

Directions:
In a Dutch oven, heat the oil over medium heat. Add the onion and saute until tender, about 5 minutes. Add the garlic, jalapeno, and ginger and cook about 1 minute. Add the seasonings and stir to coat. Stir in the tomatoes, vegetable broth, and chickpeas and bring to a simmer. Reduce heat and simmer for 15-30 minutes until thickened. Stir in the parsley.

Serve the curried chickpeas over baked sweet potatoes or cooked rice topped with Greek yogurt, red onion, and additional parsley, as desired.

Makes a large pot serving 4-6.

*Use 2 15-oz drained cans of chickpeas, or 3 cups soaked and cooked chickpeas.
**To bake sweet potatoes, preheat oven to 400 F. Place potatoes on a foil lined baking sheet and roast for about 1 hour until fork tender.

Corn, Tomato, Avocado Salsa

"I put my hand upon your hip when I dip you dip we dip" -- that song reminds me of 7th grade-- the Red Hot Chicken Wings (our "team" name for the a third of the 7th grade class for these little competitions and stuff we had). For some reason whenever I hear (or think of) that song it takes me back to my end of the day class and the girls I used to sit with. To tell you the truth, I don't even know the rest of the lyrics just the hand and the hip and the dip part. Sounds awkward-- just like I was in 7th grade when I was trying to grow out my bangs and dealing with all the middle school drama.

Maybe if we had eaten more homemade dips at Northeast Middle School (instead of just singing about them) there would have been less of the wonderfuls vs the nerds. Who knows. But I can tell you that this salsa will make you happy now. It is so quick and easy to whip together, there is no excuse not to do it.

Corn Tomato Avocado Salsa
Ingredients:
1 8.5 oz can corn, rinsed and drained
1 avocado, diced
1 1/2 cup chopped tomatoes (choose whatever kind you want, I used quartered grape tomatoes)
juice from 1/2 lime
1 tsp kosher salt, plus more to taste
freshly ground pepper, to taste

Directions:
Mix together the corn, avocado and tomatoes in a bowl. Add the lime juice and stir to coat. Stir in the salt. Taste! Add freshly ground pepper and more salt, if necessary, to your liking.

Refrigerate until ready to serve.

Dragon Noodles

Do you like a dinner from the fridge to the table in about 10 minutes?

Do you like the burn of sriracha sauce to stay in your mouth for the rest of the night?

If you answered yes to both of the above questions, then do I have the perfect recipe for you. These are certainly dragon noodles because they will make you breathe fire. And you can whip them up in less time than it will take you to order your favorite Asian takeout.

You can obviously cut back on a little bit of the heat by eliminating some of the sriracha sauce, but if you don't like things spicy, you may want to avoid this one altogether. If you do love the spicy, you should try them out :)

Dragon Noodles (adapted from Budget Bytes)
Ingredients:
4 oz somen noodles (or other noodle of choice)
1 tbsp brown sugar
1 tbsp soy sauce
1/2-1 tbsp sriracha sauce (depending on your spice level)
1 tbsp unsalted butter
1/4 tsp crushed red pepper
1 egg
sliced green onion, for garnish

Directions:
Cook the noodles according to the package and drain.

Mix together the brown sugar, soy sauce and sriracha.

Melt the butter over medium heat in a saucepan. Add the CRP and cook until fragrant about 30 sec. Crack the egg into the pan and beat with your spatula to scramble the white and yolk (alternatively, whisk the egg in a small bowl before adding to the pan). Cook until the egg is cooked through, about 3 minutes. Add the drained noodles and sauce to the pan and toss to coat the noodles. Heat on low for about 1 minute until thickened.

Serve hot topped with the green onions.

Serves 2.

Grilled Balsamic Veggies and Hummus Wrap

The Baltimore Ravens won the Super Bowl last night. Holla!

And now here I sit wishing I had a great crab-based recipe to share with you in their honor. Unfortunately I have a number of options on that bucket list that have just not been accomplished. Here's my short term goal-- put a crab recipe on the schedule in the next few weeks, perfect it, and share it with you (probably won't happen this week because menu planning was this weekend). I'm counting on all of you to hold me to it!

Instead of Baltimore-inspired food, I'm sharing with you today a recipe to use of some of your leftover hummus from your Super Bowl party... if you have any left. If you don't, just make up another batch. Or purchase a tub from the grocery store. I don't know--- just make this happen. It is so quick and easy and perfect for lunch or dinner. If you aren't a big portobello mushroom fan, you could substitute some other vegetable like zucchini or eggplant.

You could skip the last step of shallow frying in the pan if you wanted to avoid extra oil or if you wanted it to be a cold sandwich, but I think the crunch of the browned wrap really makes it great. Plus your hummus is hot and creamy.

Grilled Balsamic Veggies and Hummus Wrap
Ingredients (for one wrap):
1 portobello mushroom, sliced
1/2 cup sliced peppers (mini sweet or bell work well)
1 slice red onion, cut in half and pulled apart
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
salt and pepper
2 tbsp hummus (homemade or storebought, flavor of choice)
10 inch tortilla or wrap (I used a 100 calorie whole wheat wrap)

Directions:
Place the sliced mushrooms, peppers and onions in a bowl. Drizzle with vinegar and oil, season with salt and pepper and toss to coat completely. Marinate in fridge for 15-30 minutes.

Preheat George Foreman Grill or grill pan. Place the vegetables on the grill and cook for approximately 5-7 minutes until hot through.

Warm the wrap in the microwave for 30 seconds to make it pliable. Spread the hummus on the wrap. Top with the grilled vegetables. Fold in sides and roll up.

Heat 1/2 tbsp olive oil over medium high heat in a pan. Place the wrap seam side down in the hot pan. Cook for 2-3 minutes until browned. Flip and cook for another 2-3 minutes until browned.

Tex-Mex Rice and Black-Eyed Peas with Chicken Sausage

My mother has ingrained in me a love of buying things on sale. She is not as cray-cray as those people on Extreme Couponing but she certainly appreciates a coupon, a BOGO, a clearance rack, or a rebate in any form. My dad likes to laugh (I think he has to laugh so he doesn't get frustrated) that she always has to make sure she spends enough at Kohl's to get her Kohl's bucks to come back and purchase more. I'm like my mom in many ways and I'm glad to have at least half her enthusiasm for a good deal.

When I'm planning on my meals for the week, you will find me perusing the Meijer ad and examining the Mperks coupons in order to save myself a little green. This is especially important for household things such as swiffer refills and laundry detergent as well as protein! Meat and tofu can be so expensive and if I'm planning a meal around a particular protein, you're gonna beat that I'm looking for it to be on sale. Sometimes the schedule may not be flexible enough, but I do stock up my freezer with chicken breasts, pork loins and fish when they are discounted.

Last week, Mperks had a coupon for these bad boys:

Chipotle Chicken Sausages!

I decided I would give them a whirl. When choosing for what to use them, the chipotle made me automatically gravitate towards Tex-Mex. I threw them into this southwest-style version of rice and beans. I've made the rice and black-eyed peas recipe without any sausage and it can certainly hold up as a vegetarian or vegan option. The chipotle sausage just added an extra little kick. This is a quick and easy meal that I would definitely recommend. :)

Tex-Mex Rice and Black-Eyed Peas with Chicken Sausage (adapted from Food Network Magazine)
Ingredients:

1/2 tbsp extra-virgin olive oil
1/2 cup fresh salsa, plus more for serving
1/4 tsp ground cumin
14 oz can black-eyed peas, drained
1 cup water
1/2 cup cooked white rice
2 chipotle chicken sausages, sliced (optional, do not use for vegetarian/vegan)
2 cups fresh baby spinach
2 tbsp chopped fresh parsley
sour cream, for serving

Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook while stirring until softened, about 5 minutes. Add the black-eyed peas, water, rice, and sausage (if using). Cook, stirring occasionally, until the beans are creamy and tender, about 15 minutes. Stir the spinach and parsley in the pan until wilted, about 1 minute.

Serve garnished with additional salsa and sour cream.

Serves 2-3.