8 cups rice chex
Half a pot of popcorn
2-3 Tblsp oil
2 tsp chili powder
1-2 tsp garlic powder
1/3 cup parmesan
1/4 c peanuts
Mix it all together and spread on a cookie sheet. Bake at 350 for about 10-15 minutes, stirring once.
Tuesday, February 23, 2016
Oven Fried Chicken
3 lbs chicken
Wet ingredients:
2 eggs
1 Tblsp honey
1 Tblsp Dijon mustard
Dry ingredients:
2 cups bread crumbs
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp paprika
salt and pepper to taste
Dredge chicken in wet and dry ingredients. Spray wire rack with cooking spray. Put chicken on rack on top of cookie sheet and spray with cooking spray. Bake at 400 for 45 minutes.
Wet ingredients:
2 eggs
1 Tblsp honey
1 Tblsp Dijon mustard
Dry ingredients:
2 cups bread crumbs
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp paprika
salt and pepper to taste
Dredge chicken in wet and dry ingredients. Spray wire rack with cooking spray. Put chicken on rack on top of cookie sheet and spray with cooking spray. Bake at 400 for 45 minutes.
Spaghetti al limone
1 pound pasta
cook and reserve 1 1/2 + 1/4 cup pasta water
Over medium heat
1 Tblsp olive oil
1 medium shallot, minced
1/2 tsp salt
1 1/2 cups pasta water
1/4 cup heavy cream or non dairy milk
Simmer for 2 minutes. Add pasta.
3 Tblsp olive oil
2 tsp lemon zest
1/4 cup lemon juice
1 oz parmesan cheese
1/4 tsp pepper
Put lid on and let sit for 2 minutes.
Add: 2 Tblsp chopped basil and 1/4 cup pasta water.
cook and reserve 1 1/2 + 1/4 cup pasta water
Over medium heat
1 Tblsp olive oil
1 medium shallot, minced
1/2 tsp salt
1 1/2 cups pasta water
1/4 cup heavy cream or non dairy milk
Simmer for 2 minutes. Add pasta.
3 Tblsp olive oil
2 tsp lemon zest
1/4 cup lemon juice
1 oz parmesan cheese
1/4 tsp pepper
Put lid on and let sit for 2 minutes.
Add: 2 Tblsp chopped basil and 1/4 cup pasta water.
Marinated Chicken Casserole
4 red potatoes, cut up into squares
4 small carrots, cut up
1 onion, cut up
2 chicken breasts, cut into bite size pieces
1 lemon juiced
3 Tblsp olive oil
3 cloves garlic, crushed
pinch red pepper
1/2 tsp oregano
salt and pepper to taste
Put vegetables and chicken in large zip lock bag. Mix rest of ingredients together and pour into bag.
Mix together and refrigerate for 1-2 hours. Bake at 400 in 13x9 inch pan for 40-45 minutes.
4 small carrots, cut up
1 onion, cut up
2 chicken breasts, cut into bite size pieces
1 lemon juiced
3 Tblsp olive oil
3 cloves garlic, crushed
pinch red pepper
1/2 tsp oregano
salt and pepper to taste
Put vegetables and chicken in large zip lock bag. Mix rest of ingredients together and pour into bag.
Mix together and refrigerate for 1-2 hours. Bake at 400 in 13x9 inch pan for 40-45 minutes.
Quinoa and Roasted Veggies
1 cup quinoa, rinsed and drained
2 cups water
pinch salt
Light sesame oil
4 slices gingerroot, cut into matchstick pieces
2-3 shallots, minced
1 tsp each basil and thyme
1 carrot, diced
2-3 celery stalks, diced
Juice of 1 lemon
2 medium zucchini, cut into thin diagonal slices
2 yellow squash, cut into thin diagonal slices
1 red onion, cut in half through stem, thinly sliced crosswise
2 red bell peppers, cut into thin strips
cherry tomatoes, halved
Combine quinoa and water in saucepan and bring to boil. Add salt, cover and cook over low heat until all water has been absorbed, about 20 minutes. Fluff with fork, transfer to medium bowl and set aside. Heat 1/2 tsp oil in skillet over medium heat. Add ginger, shallots and herbs and cook stirring until shallots are translucent. Add carrot and celery and cook stirring until vegetables are just tender, 3-4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside. Preheat oven to 400 and lightly oil a baking pan. Arrange remaining vegetables in pan and lightly drizzle with oil and soy sauce. Roast, uncovered until vegetables are tender and lightly browned, 20-25 minutes. To serve, arrange layer of roasted vegetables on plates and top with generous scoop quinoa. Serve warm.
4 servings.
2 cups water
pinch salt
Light sesame oil
4 slices gingerroot, cut into matchstick pieces
2-3 shallots, minced
1 tsp each basil and thyme
1 carrot, diced
2-3 celery stalks, diced
Juice of 1 lemon
2 medium zucchini, cut into thin diagonal slices
2 yellow squash, cut into thin diagonal slices
1 red onion, cut in half through stem, thinly sliced crosswise
2 red bell peppers, cut into thin strips
cherry tomatoes, halved
Combine quinoa and water in saucepan and bring to boil. Add salt, cover and cook over low heat until all water has been absorbed, about 20 minutes. Fluff with fork, transfer to medium bowl and set aside. Heat 1/2 tsp oil in skillet over medium heat. Add ginger, shallots and herbs and cook stirring until shallots are translucent. Add carrot and celery and cook stirring until vegetables are just tender, 3-4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside. Preheat oven to 400 and lightly oil a baking pan. Arrange remaining vegetables in pan and lightly drizzle with oil and soy sauce. Roast, uncovered until vegetables are tender and lightly browned, 20-25 minutes. To serve, arrange layer of roasted vegetables on plates and top with generous scoop quinoa. Serve warm.
4 servings.
Curried Quinoa Salad
3 cups leftover quinoa
1/2 cup chopped cucumber
1/2 cup chopped red onion
1 large carrot, grated
1/2 cup diced celery
1/2 cup diced avocado
1/2 cup sliced black olives
2 Tblsp chopped fresh parsley
4 Tblsp olive oil
2 Tblsp lemon juice
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp turmeric
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp chile powder
Toss quinoa with cucumber, onion, carrot, celery, avocado, olives and parsley. Measure oil, lemon juice and spices into a small jar. Cover the jar and shake together to mix well. Toss with the quinoa mixture and chill.
Variation: Add chopped tomato or bell pepper.
12 servings.
1/2 cup chopped cucumber
1/2 cup chopped red onion
1 large carrot, grated
1/2 cup diced celery
1/2 cup diced avocado
1/2 cup sliced black olives
2 Tblsp chopped fresh parsley
4 Tblsp olive oil
2 Tblsp lemon juice
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp turmeric
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp chile powder
Toss quinoa with cucumber, onion, carrot, celery, avocado, olives and parsley. Measure oil, lemon juice and spices into a small jar. Cover the jar and shake together to mix well. Toss with the quinoa mixture and chill.
Variation: Add chopped tomato or bell pepper.
12 servings.
Quinoa Salad
2 cups water
pinch salt
1 cup quinoa, rinsed well
1 cup corn, cooked
1 cup fresh green peas or frozen, cooked
1 cucumber, peeled, seeded and diced
1-2 celery stalks, diced
Juice of 1 lemon
Juice of 1 orange
3-4 fresh basil leaves, minced
soy sauce
2 Tblsp olive oil
Bring water and salt to boil over medium heat. Add quinoa and bring back to a boil. Cover, reduce heat and simmer about 20 minutes or until all liquid is absorbed and quinoa is fluffy. Toss quinoa with corn, peas, cucumber and celery in large bowl. Whisk together lemon and orange juice, basil, soy sauce to taste and oil in small bowl. Pour dressing over hot quinoa mixture and toss to combine. Serve immediately or quinoa will become soggy. Makes 4 servings.
pinch salt
1 cup quinoa, rinsed well
1 cup corn, cooked
1 cup fresh green peas or frozen, cooked
1 cucumber, peeled, seeded and diced
1-2 celery stalks, diced
Juice of 1 lemon
Juice of 1 orange
3-4 fresh basil leaves, minced
soy sauce
2 Tblsp olive oil
Bring water and salt to boil over medium heat. Add quinoa and bring back to a boil. Cover, reduce heat and simmer about 20 minutes or until all liquid is absorbed and quinoa is fluffy. Toss quinoa with corn, peas, cucumber and celery in large bowl. Whisk together lemon and orange juice, basil, soy sauce to taste and oil in small bowl. Pour dressing over hot quinoa mixture and toss to combine. Serve immediately or quinoa will become soggy. Makes 4 servings.
Quinoa Tabouli
1/2 cup quinoa or 1 1/2 cups leftover cooked quinoa
1 small cucumber, coarsely chopped
1/2 cup chopped parsley
2 green onions, chopped
1 small carrot, shredded
1/4 cup black olives, sliced
3 Tblsp olive oil
1 tsp basil
1/4 tsp onion powder
1/4 tsp garlic powder
2 1/2 Tblsp lemon juice
1/4 tsp salt
1/8 tsp pepper
6 large lettuce leaves
Rinse and cook quinoa. Combine cucumber, parsley, onion, carrot, olives with quinoa in a medium bowl, tossing gently. Place remaining ingredients in a small jar. Cover jar and shake well to mix. Pour mixture over quinoa and vegetables and toss gently until well coated. Cover and chill in refrigerator. Serve on lettuce leaves or chop lettuce and mix into the salad. 6 servings.
1 small cucumber, coarsely chopped
1/2 cup chopped parsley
2 green onions, chopped
1 small carrot, shredded
1/4 cup black olives, sliced
3 Tblsp olive oil
1 tsp basil
1/4 tsp onion powder
1/4 tsp garlic powder
2 1/2 Tblsp lemon juice
1/4 tsp salt
1/8 tsp pepper
6 large lettuce leaves
Rinse and cook quinoa. Combine cucumber, parsley, onion, carrot, olives with quinoa in a medium bowl, tossing gently. Place remaining ingredients in a small jar. Cover jar and shake well to mix. Pour mixture over quinoa and vegetables and toss gently until well coated. Cover and chill in refrigerator. Serve on lettuce leaves or chop lettuce and mix into the salad. 6 servings.
Quinoa Pilaf
2 shallots
1 red pepper, chopped
salt and pepper
Fry in oil.
Add:
1 1/2 cups quinoa, rinsed
2 Tblsp olive oil
1 3/4 cups broth
Cook 12-15 minutes, covered.
Add:
1/2 cup slivered almonds toasted at 350 for 6-8 minutes
1 chopped, seeded cucumber
fresh chopped basil
zest of 1 lemon
salt and pepper
Fluff with fork.
1 red pepper, chopped
salt and pepper
Fry in oil.
Add:
1 1/2 cups quinoa, rinsed
2 Tblsp olive oil
1 3/4 cups broth
Cook 12-15 minutes, covered.
Add:
1/2 cup slivered almonds toasted at 350 for 6-8 minutes
1 chopped, seeded cucumber
fresh chopped basil
zest of 1 lemon
salt and pepper
Fluff with fork.
Quinoa Stuffed Bell Peppers
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup shredded carrots
8 oz mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 Tblsp chopped fresh parsley
1 cup cooked quinoa, see instructions below
1 tsp paprika
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
6 green bell peppers, tops removed, cored and seeded
1/4 cup toasted chopped almonds
Preheat oven to 350. Oil a 9x13-inch glass baking dish. In a large skillet, heat 1 Tblsp olive oil over medium-high heat. Saute onion, red bell pepper, and carrots for 5 minutes or until softened. Add mushrooms and sauté for 5 minutes or until softened. Add spinach and parsley; sauté for 2-3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt, and pepper. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Sprinkle with almonds. Cover and bake in preheated oven for about 1 hour or until peppers are tender.
Tip: Toast almonds in a dry skillet over medium heat, stirring and shaking pan constantly, for 3-4 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.
Cook Quinoa:
Combine one part quinoa with scant two parts water or broth. Bring to a full boil, reduce heat, cover and simmer 10 minutes. Turn off heat but leave covered on burner another 5-10 minutes, depending on desired texture. Quinoa cooks up to about three times its original size.
1 red onion, chopped
1 red bell pepper, chopped
1 cup shredded carrots
8 oz mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 Tblsp chopped fresh parsley
1 cup cooked quinoa, see instructions below
1 tsp paprika
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
6 green bell peppers, tops removed, cored and seeded
1/4 cup toasted chopped almonds
Preheat oven to 350. Oil a 9x13-inch glass baking dish. In a large skillet, heat 1 Tblsp olive oil over medium-high heat. Saute onion, red bell pepper, and carrots for 5 minutes or until softened. Add mushrooms and sauté for 5 minutes or until softened. Add spinach and parsley; sauté for 2-3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt, and pepper. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Sprinkle with almonds. Cover and bake in preheated oven for about 1 hour or until peppers are tender.
Tip: Toast almonds in a dry skillet over medium heat, stirring and shaking pan constantly, for 3-4 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.
Cook Quinoa:
Combine one part quinoa with scant two parts water or broth. Bring to a full boil, reduce heat, cover and simmer 10 minutes. Turn off heat but leave covered on burner another 5-10 minutes, depending on desired texture. Quinoa cooks up to about three times its original size.
Herbed Quinoa
Bring to a boil:
2 3/4 cup chicken broth
Add:
Juice of 1 lemon
1 1/2 cup washed quinoa
Simmer for 15 minutes with lid on.
Dressing:
Zest and juice of 1 lemon
salt and pepper
3/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup olive oil
Pour dressing over quinoa.
2 3/4 cup chicken broth
Add:
Juice of 1 lemon
1 1/2 cup washed quinoa
Simmer for 15 minutes with lid on.
Dressing:
Zest and juice of 1 lemon
salt and pepper
3/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup olive oil
Pour dressing over quinoa.
Quinoa Broccoli Pilaf
1 cup quinoa
2 tsp olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable or chicken stock
1 1/4 cups water
1/3 cup chopped dry-pack sun-dried tomatoes
2 Tblsp lemon juice
1 tsp dried basil leaves
1/4 tsp salt
1/4 tsp pepper
2 cups chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 Tblsp minced fresh parsley or 1 tsp dried parsley
2 Tblsp freshly grated Parmesan cheese
2 Tblsp sliced or slivered almonds, toasted
Place quinoa in a fine mesh sieve and rinse well; set aside to drain. Heat olive oil in a 3-quart saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Stir in stock, water, tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil. Stir in quinoa. Cover; reduce heat to low and simmer 10-15 minutes, or until thickened and most of the water is absorbed. Increase heat to medium. Stir in broccoli. Cover and cook 5-7 minutes or until broccoli is crisp-tender; stirring occasionally. Spoon into serving bowl. Garnish with parsley, parmesan and almonds. Serves 8.
2 tsp olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable or chicken stock
1 1/4 cups water
1/3 cup chopped dry-pack sun-dried tomatoes
2 Tblsp lemon juice
1 tsp dried basil leaves
1/4 tsp salt
1/4 tsp pepper
2 cups chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 Tblsp minced fresh parsley or 1 tsp dried parsley
2 Tblsp freshly grated Parmesan cheese
2 Tblsp sliced or slivered almonds, toasted
Place quinoa in a fine mesh sieve and rinse well; set aside to drain. Heat olive oil in a 3-quart saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Stir in stock, water, tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil. Stir in quinoa. Cover; reduce heat to low and simmer 10-15 minutes, or until thickened and most of the water is absorbed. Increase heat to medium. Stir in broccoli. Cover and cook 5-7 minutes or until broccoli is crisp-tender; stirring occasionally. Spoon into serving bowl. Garnish with parsley, parmesan and almonds. Serves 8.
Toasted Quinoa with Kale and Pine Nuts
Toasting quinoa and starting its cooking with boiling water help grains to cook up fluffy and separate. Dry toast 1 cup triple washed and drained quinoa in a skillet, stirring until golden and fragrant, about 6 minutes. Transfer to a medium saucepan; add:
1/2 tsp salt
1 Tblsp olive oil
1 3/4 cup boiling water
Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; fluff with a fork. In a skillet over medium-high heat, add:
1 Tblsp olive oil
3 cloves minced garlic, sauté 30 seconds
Add: 4 cups lightly packed chopped kale leaves; sauté until deep green and tender; 3-4 minutes.
Stir in cooked quinoa,
1 Tblsp fresh lemon juice
1/3 cup toasted pine nuts
salt and pepper to taste
Serves 4-6.
1/2 tsp salt
1 Tblsp olive oil
1 3/4 cup boiling water
Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; fluff with a fork. In a skillet over medium-high heat, add:
1 Tblsp olive oil
3 cloves minced garlic, sauté 30 seconds
Add: 4 cups lightly packed chopped kale leaves; sauté until deep green and tender; 3-4 minutes.
Stir in cooked quinoa,
1 Tblsp fresh lemon juice
1/3 cup toasted pine nuts
salt and pepper to taste
Serves 4-6.
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