Monday, April 19, 2010

Mushroom and White Bean Quinoa

Mushroom lovers rejoice! This is awesome! Makes a great lunch, side dish served with chicken or beef, or main dish served with some bread with melted cheese!

1 cup Quinoa
3 cups Chicken or Beef Stock (or substitute water or veggie stock to make it vegetarian)
1 can White Beans, drained and rinsed
8 oz sliced Mushrooms, sliced (about 15 mushrooms of your favorite kind. I like white button.)
1 teaspoon fresh Rosemary, finely chopped
1 clove Garlic, finely chopped
1 tablespoon butter and extra virgin olive oil
salt and pepper to taste

In small sauce pan cook 1 cup Quinoa in 3 cups of liquid (stock or water) according to package directions. In saute pan, saute sliced mushrooms in butter and olive oil for a few minutes on medium/high heat. Add garlic and rosemary and continue to cook mushrooms until slightly browned. Salt and pepper to taste. Add to a serving bowl with white beans and cooked quinoa. Salt and pepper to taste. Serve warm.

Saturday, April 17, 2010

Easy Key Lime Pie

Some family friends shared this recipe years ago and it is my go-to dessert!

1/4 c boiling Water
1 small pkg Lime Jello
2 containers Yoplait Key Lime Yogurt
1 container Cool Whip
Zest of 1 Lime
1 pre-made Graham Cracker Crust

Mix boiling water with Jello until dissolved. Mix in the yogurt and the Cool Whip. Zest in 1 lime. Pour into crust and chill for at least an hour. It sets up so fast you can serve it sooner than that if you need, but an hour is usually the perfect amount of time.

Tuesday, April 6, 2010

Easy Spring Rolls

So simply, easy, light and delicious!

1 pkg Spring Roll Sheets (can be found at Asian Markets)

1 bunch Fresh Spinach


1 bag Broccoli Slaw (in the produce section of the grocery store)

Fill a shallow dish (that is large enough to put a spring roll sheet in) with about a cup of warm water. One at a time, place a spring roll sheet into the water until it becomes soft. Usually takes about a minute. Remove from the water, and put about 1/4 c broccoli slaw in the middle on top of a few leaves of spinach and cilantro. Fold up like a burrito. Continue until all the broccoli slaw is used up. You may need to add more warm water as you go along. Serve promptly.

Dipping Sauce:
1/4 c. Peanut Butter
A few dashed of Soy Sauce
1/4 c. Sweet Chili sauce (more or less depending on the consistency you like)