Archives for November 2012

Cinnamon Quinoa Bake

November 30, 2012 by Mackenzie

This is perfect for breakfast or a midmorning snack. It’s even better with jam spread over the top and a cup of coffee!

Photo from Gabby’s Gluten-Free blog

Cinnamon Quinoa Bake

Recipe from

Gabby’s Gluten-Free

Makes 9-12 bars

Ingredients

2 1/2 cups cooked quinoa, cooled (1 cup dry)
4 eggs, beaten
1/3 cup vanilla soy milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon

Directions

1. Preheat the oven to 375ºF and place the cooked quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.

2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup and whisk.

3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.

4. Bake for 20 to 25 minutes until set and golden.

5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.

6. Cool completely and cut into squares. Delicious when warmed in the microwave and jam spread on top.

Quinoa Mac and Cheese

November 5, 2012 by Mackenzie

This was our yummy dinner tonight! Super easy, healthy and satisfied my craving for mac and cheese!

Quinoa Mac and Cheese

Recipe adapted from Iowa Girl Eats

Photo courtesy of Iowa Girl Eats

Servings

Serves 6-8

Ingredients

2 tsp olive oil
1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
1/2 cup diced tomato, or red/green pepper
1 1/2 cups quinoa, rinsed and drained (OR you can just use pre-cooked and cut back on the water and cooking time)
good pinch of salt
a few grinds of seasoning salt
2 cloves garlic, minced
3 cups of water (or stock)
2 large eggs
1 cup soy milk, non-fat milk, or milk of choice
1 1/2 cups grated Cheddar cheese, more for sprinkling- NOTE: (You may find you need more cheese, BUT I use this amount to still keep the dish ‘lighter’ yet very flavorful.)
Optional- Crushed Red Pepper, Panko Bread crumbs for topping
Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
Add 3 cups water (or stock) and season with salt and the Seasoning Salt (I like Lawry’s or Everyday Seasoning). Cover and reduce heat to med-low and simmer 15-20 mins or more, (depends and also what kind of quinoa you use) or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
Preheat oven to 350 F. Coat 13×9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little “soupy,” do not worry, it will all mold together.)
Transfer to prepared baking dish and if using Panko crumbs or Bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping. Bake 25-35 mins, (or until browned around edges.)
Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.

NOTE: Many readers wanted to know how many calories this AMAZING meal has. Divided into 6 servings: 339 Calories per serving.

Roasted Acorn Squash with Wild Rice Stuffing

November 4, 2012 by Mackenzie

Libby got some acorn squash a few weeks ago and we’ve been wanting to make something with them. She found this recipe and so we tried it on Friday night and it was so good! It’s a perfect fall meal!

Roasted Acorn Squash with Wild Rice Stuffing
Makes 6 servings
Recipe from chow

The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container.
You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator.

INGREDIENTS

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

INSTRUCTIONS

Heat the oven to 450°F and arrange a rack in the middle.
Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Libby’s Cranberry Pecan Muffins

November 2, 2012 by Mackenzie

These are the muffins Libby made for our breakfast with our families. They were fantastic!!!

Libby’s Cranberry Pecan Muffins

Makes 12 muffins

If fresh cranberries aren’t available, substitute frozen: Microwave them in a bowl until they’re partially but not fully thawed, 30 to 45 seconds.

INGREDIENTS

STREUSEL TOPPING

3 tablespoons all-purpose flour
4 teaspoons granulated sugar
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter , cut into 1/2-inch pieces, softened
Pinch salt
1/2 cup pecan halves

MUFFINS

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups pecan halves, toasted and cooled
1 cup plus 1 tablespoon granulated sugar
2 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup whole milk
2 cups fresh cranberries
1 tablespoon confectioners’ sugar

INSTRUCTIONS

1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
2. FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.
3. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.
4. Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.