Quinoa and Black Beans

A flowering plant in the amaranthus family, quinoa is a pseudograin that is grown for it seeds.  After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Versatile for many dishes, cooked quinoa supplies nutrient content similar to wheat and rice, such as moderate amounts of protein, dietary fiber, and minerals. Quinoa is gluten-free.  Quinoa originated in the Andes mountains of northwestern South America.

Check out this alternative to black beans and rice.

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Shakshuka

This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon salt, or more to taste
• 1 cup diced red bell pepper
• 1 jalapeno pepper, seeded and sliced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
• 1/2 cup water, or more as needed
• 6 large eggs
• 2 tablespoons crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
2. Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
3. Top with feta cheese and parsley.

Low-Fat Ground Turkey Pasta

M. Leiland writes: "We make this low-fat ground turkey pasta recipe about once a week; it is really easy, low fat, and the cinnamon and cumin give the turkey a great flavor!"

Ingredients

• 1 (16 ounce) package rotini pasta
• 1 pound ground turkey
• 1/2 cup chopped onion
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 (32 ounce) jar spaghetti sauce

Directions

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Combine turkey, onion, salt, black pepper, oregano, garlic powder, cinnamon, cumin, and cayenne pepper in a large saucepan over medium heat. Cook and stir until turkey is browned, about 10 minutes. Add spaghetti sauce, reduce heat, and simmer for 10 minutes. Pour over rotini.

Delicious Mushroom Risotto

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Baked Chicken and Zucchini

From the What-Am-I-Doing-With-All-Of-This-Zucchini Department...

Ingredients

• 1 egg
• 1 tablespoon water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup dry bread crumbs
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 5 zucchinis, sliced
• 4 tomatoes, sliced
• 2/3 cup shredded mozzarella cheese
• 2 teaspoons chopped fresh basil
• 1/3 cup shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
2. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
4. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
5. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Amazing Pizza Sauce

If you're like me, you might have tomatoes coming out your ears right now.  Here is a unique way to use them.

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.