Super Easy Guacamole

 

·        2 large, or 3 medium avocadoes

·        1 teaspoon lime or lemon juice

·        ½ cup salsa

·        Hot pepper sauce to taste

 

Mash avocadoes, stir in juice and salsa.  Add a dash or two of hot pepper sauce.  Enjoy.

 For Nutritional Information visit:
http://myrecipemagic.com/recipe/recipedetail/super-easy-guacamole

 

 

Spicy Eggplant Quinoa

 

·       2 Tablespoons Peanut Oil

·       1 Medium Eggplant cut into 1” cubes

 

·       1 Tablespoon Peanut Oil

·       1 Small Onion (I prefer sweet) thinly sliced

·       1 Teaspoon Minced Garlic

·       2 Tablespoons Soy Sauce

·       3 Tablespoons Sweet Chili Sauce

·       3 Tablespoons Water

·       1 Teaspoon Red Curry Paste

 

·       1 Tablespoon Sugar

 

Heat 2 tablespoons of peanut oil and brown cubed eggplant over medium heat for about 5 minutes.  Remove from pan, and set aside.  Heat 1 tablespoon of peanut oil and cook onion just until it loses its crispness (2-3 minutes) add remaining ingredients except sugar, and return eggplant to the pan.  Simmer for 10-12 minutes.  Stir in sugar and turn off heat.  Serve over cooked quinoa*.

 

*To prepare quinoa in a rice maker, use a ratio of 1 cup quinoa, 2 cups water, and 1 teaspoon peanut oil.  Or follow package instructions for stovetop preparation.

For nutritional Information:
http://myrecipemagic.com/recipe/recipedetail/spicy-eggplant-quinoa

Gluten Free Chocolate Snack Cake with Peanut Butter Frosting

Gluten Free Chocolate Snack Cake 

with Peanut Butter Frosting

·         1 cup cooking oats

·         ½ teaspoon baking powder

·         ½ teaspoon baking soda

·         ¼ teaspoon salt

·         1 egg

·         1 cup milk

·         ½ cup vegetable oil

·         2 cups cooked quinoa

·         1 large box instant chocolate fudge pudding

·         2/3 cup powdered sugar

·         2/3 cup peanut butter

·         1 tablespoon milk

Preheat oven to 350 degrees, coat an 8x8 baking dish with cooking spray.  Put oatmeal into food processer and process until it is flourlike.  Add baking powder, baking soda, and salt to the oats, and set aside.  In a mixing bowl combine egg, milk, and oil.  Stir in Quinoa.  Add oats mixture and dry pudding to bowl, and mix completely.  Spread mixture into baking dish and bake for 35 minutes, cake is done when it springs back when touched.  Allow cake to cool to room temperature.  Mix together peanut butter, powdered sugar, and milk.  Spread onto cooled cake.

For nutritional Information copy and paste the following into your address bar:

http://myrecipemagic.com/recipe/recipedetail/gluten-free-chocolate-snack-cake-with-peanut-butter-frosting

Quinoa with Red Curry Peanut Sauce

Quinoa with Red Curry Peanut Sauce

·         1 teaspoon peanut oil

·         ½ teaspoon minced garlic

·         ¼ cup finely chopped sweet onion

·         1 can coconut milk

·         ¼ cup peanut butter

·         ½ tablespoon red curry paste

·         1 tablespoon lime juice

·         ½ teaspoon red curry powder

·         ½ teaspoon hot pepper sauce

·         2 cups cooked quinoa*

·         2 cups broccoli

Heat oil, garlic, and onion, over medium heat in a saucepan until onion is translucent.  Add all remaining ingredients except quinoa and broccoli, and bring to a boil.  Reduce heat to medium low, and add quinoa, and broccoli.  Cover and simmer for 5 minutes, or until broccoli reaches desired level of doneness.  For a spicier dish, add hot pepper sauce as desired. 

*I like to keep precooked quinoa in the fridge.  Make it on the stove or in a rice maker, with a ratio of 1 cup quinoa, 2 cups water, and 1 teaspoon peanut oil.  This yields 3 cups of cooked quinoa.

 I sometimes omit half of the quinoa for a more "soup like" dish.

For nutritional information copy and paste the following link in your address bar:

http://myrecipemagic.com/recipe/recipedetail/quinoa-with-red-curry-peanut-sauce

Cheesy Broccoli Quinoa Soup

Cheesy Broccoli Quinoa Soup

·         1 tablespoon peanut oil (or just about any other source of fat)

·         1 tablespoon flour

·         ½ teaspoon minced garlic

·         ¼ teaspoon pepper (black or red)

·         ½ cup shredded cheddar cheese

·         1 cup cooked quinoa*

·         1 cup broccoli in bite sized pieces

Heat oil in a saucepan, stir in flour, milk, garlic, and pepper.  Bring to a boil, mixing with a whisk frequently.  Remove from heat, add cheese and quinoa, stir in.  Place broccoli and 1 tablespoon of water in a microwave safe bowl, heat on high for 2 minutes.  Drain off excess water, and add broccoli to saucepan.  Garnish with shredded cheese. ( This recipe makes 2 servings).

*I like to keep pre-cooked quinoa in the refrigerator.  Prepare it in a rice maker or on the stovetop, with a ratio of 1 cup quinoa, 2 cups water, and 1 teaspoon peanut oil.

For nutritional information copy and paste the following in your address bar:
http://myrecipemagic.com/recipe/recipedetail/cheesy-broccoli-and-quinoa-soup

Turkey and Quinoa Meatloaf with Sweet Chili Sauce

This is not your mom's meatloaf, juicy and flavorful, with a Thai kick.

Turkey & Quinoa Meatloaf with Sweet Chili Sauce

·         1 (20ounce) package ground turkey

·         ½ cup coarsely chopped onion

·         ½ cup coarsely chopped red bell pepper

·         1 egg

·         ½ cup sweet chili sauce

·         2 cups pre-cooked quinoa*

Mix all ingredients together in a medium sized bowl.  Put mixture into a loaf pan coated with cooking spray.  Cover with a thin layer of sweet chili sauce.  Bake for 1 hour at 375 degrees.  Meatloaf is easiest to serve if allowed to sit for 15 minutes.

*I like to keep precooked quinoa in the refrigerator.  Prepare in a rice maker or on the stovetop, 1 cup quinoa, 2 cups water, and 1 teaspoon peanut oil.  Yields 3 cups cooked quinoa.

For nutritional information copy and paste the following in your address bar:
http://www.myrecipemagic.com/recipe/recipedetail/turkey-quinoa-meatloaf-with-sweet-chili-sauce

Fresh from the Garden Pesto

One of my absolute favorite things is walking out to my garden to go "shopping" for dinner.  For this particular recipe I'm actually harvesting sweet basil from a terracotta pot on my back patio.  If you don't have fresh basil, baby spinach is a great substitute.  I prefer to eat my pesto cold with crackers, but it is also excellent heated and served with pasta or quinoa.

Fresh from the Garden Pesto

·        
½ cup fresh basil or baby spinach

·         ½ teaspoon minced garlic

·         ¼ cup almonds

·         ¼ cup peanut oil

·         ¼ cup feta cheese (crumbled)

Combine all of the ingredients except the feta in a small food processor, process until ingredients are the consistency of a thick milkshake. Add feta and process until cheese is mixed in.

For nutritional information copy and paste the following into your address bar:
http://www.myrecipemagic.com/recipe/recipedetail/fresh-from-the-garden-pesto