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Recipes, Cookies, Quinoa, Oh My! (Read 426 times)


Refurbished Hip

    For John.

     


    Uh oh... now what?

      Thank you Mandy.

       

      The Veggie Casserole thing:

       

      This is about as close as a recipe will get:

       

      http://blog.fatfreevegan.com/2006/07/mexican-lasagna-or-enchilada-casserole.html

       

      I substitute Anaheim or pasilla peppers for the jalapeño pepper.

       

      Usually use two or three kinds of beans (red, black, Anasazi, peruano...)

       

      It says two cloves of garlic, I use the whole bulb, crushed

       

      Make about half the beans into refried (frijoles refritos)

       

      When it comes out of the oven, top it with freshly chopped green

      onions, salsa, mushrooms, shredded lettuce... sour cream?

       

      I usually make two pans, cutting the second one up in serving

      size squares and freeze them (they have been eaten as long as

      two months after cooking, sort of by accident--they were in the

      back of the freezer).

       

      rgot

       

      John M.

        I love this recipe.

         

         

        Spicy Spaghetti Squash with Black Beans

        Ingredients: 

        • 1 medium spaghetti squash
        • Filling
        • 2 teaspoons olive or corn oil
        • 1/2 cup red onion, chopped
        • 1 jalapeño chili, seeded, minced
        • 1/2 cup red pepper, chopped
        • 1 cup black beans, rinsed and drained well
        • 1/2 cup sweet corn, frozen or fresh
        • 1 teaspoon chili powder
        • All of the reserved cooked squash, about 4 cups
        • 1/3 cup cilantro, minced
        • 1 tablespoon lime juice
        • 1 teaspoon sea salt

        Method: 

        Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

        For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

        Fill squash halves with filling, mounding mixture in the center.

        Nutritional Info: 

        PER SERVING:160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 0mg cholesterol, 330mg sodium, 29g carbohydrate (7g dietary fiber, 5g sugar), 6g protein

        Steph 

         

        “I go to nature to be soothed and healed, and to have my senses put in order.” John Burroughs


        Shakedown Street

          I love this recipe.

           

           

          Spicy Spaghetti Squash with Black Beans

          Ingredients: 

          • 1 medium spaghetti squash
          • Filling
          • 2 teaspoons olive or corn oil
          • 1/2 cup red onion, chopped
          • 1 jalapeño chili, seeded, minced
          • 1/2 cup red pepper, chopped
          • 1 cup black beans, rinsed and drained well
          • 1/2 cup sweet corn, frozen or fresh
          • 1 teaspoon chili powder
          • All of the reserved cooked squash, about 4 cups
          • 1/3 cup cilantro, minced
          • 1 tablespoon lime juice
          • 1 teaspoon sea salt

          Method: 

          Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

          For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

          Fill squash halves with filling, mounding mixture in the center.

          Nutritional Info: 

          PER SERVING:160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 0mg cholesterol, 330mg sodium, 29g carbohydrate (7g dietary fiber, 5g sugar), 6g protein

           

          i am going to try this tomorrow night. i have a bag of SS waiting in queue and a ton of peppers in the garden. Sans corn. Corn is for cattle. With a side of chicken livers. i will try to get photos.

          Started-5/12, RWOL refugee,5k-24:23 (1/12/13),10K-55:37(9/15/12),HM-1:52:59(3/24/13)

            i am going to try this tomorrow night. i have a bag of SS waiting in queue and a ton of peppers in the garden. Sans corn. Corn is for cattle. With a side of chicken livers. i will try to get photos.

             

            I should have said I don't add the corn but I do add quinoa to make it a little more filling.

            Steph 

             

            “I go to nature to be soothed and healed, and to have my senses put in order.” John Burroughs

            FTYC


            Faster Than Your Couch!

              I just found this one and thought it would fit the description:

               

              http://www.nytimes.com/2012/11/27/health/quinoa-salad-with-avocado-and-kalamata-olives-recipes-for-health.html?src=rechp&_r=0

               

              I have not tried it yet, but the recipes of the NYT that I have tried so far were all keepers!

              Run for fun.


              Shakedown Street

                I should have said I don't add the corn but I do add quinoa to make it a little more filling.

                 ok...much much better...

                Started-5/12, RWOL refugee,5k-24:23 (1/12/13),10K-55:37(9/15/12),HM-1:52:59(3/24/13)


                Refurbished Hip

                  My favorite quinoa recipe:

                   

                  Quinoa, Corn and Bean Salad 

                  1 cup uncooked quinoa
                  2 cups water
                  1 cup corn
                  1 can (15 oz.) black beans, drained and rinsed
                  1 large tomato, chopped

                  1 large avocado, chopped
                  ¼ cup chopped fresh cilantro (optional) 

                  Dressing: 
                  2 Tbsp extra virgin olive oil
                  ½ tsp grated lime peel
                  2 Tbsp lime juice
                  2 Tbsp white wine vinegar
                  1 tsp sugar

                  ½ tsp salt
                  ¾ tsp chili powder
                  1 garlic clove, minced 

                  In a 2-quart saucepan, combine quinoa and 2 cups water. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until tender. Place in strainer; rinse with cold water to cool. Drain well. Place in large serving bowl. (I just let it cool in the fridge because I am lazy.)

                  Meanwhile, in small nonmetal bowl, combine all dressing ingredients; blend well. Refrigerate. 

                  Add beans, corn, tomato, avocado, cilantro and dressing to quinoa; mix well. Cover; refrigerate at least one hour to blend flavors.


                  Wandering Wally

                    Something I frequently do for lunch:

                     

                    1 avocado, diced

                    Splash of lime juice

                    Pinch of salt (optional)

                    Chili powder (more if you like it hot, less if you don't)

                    Mash all of that together

                     

                    Open 1-5 oz. can of tuna (I use chunk white albacore), blend into avocado stuff

                     

                    Scoop onto crackers or toast or roll up in a tortilla.  A serving for me is about half the batch.  So, one batch works good for two people.  You could use chicken instead of tuna if you like.  I've never tried it, but tofu might also work well.

                    Run!  Just Run!

                     

                    Trail Runner Nation Podcast


                    Shakedown Street

                      Ok, here is a dessert one that you can make to throw off people (have them try to guess what it is). Warning, not low cal or 'healthy'

                       

                      Avocado

                      Heavy Whipping Cream (do not substitute)

                       

                      whip till it's basically a mousse, add powdered sugar until desired sweetness. Fridge. Serve.

                       

                      Sometimes you can incorporate an acid (I like a little lime).

                       

                      It will really freak out those who have never had it.

                      Started-5/12, RWOL refugee,5k-24:23 (1/12/13),10K-55:37(9/15/12),HM-1:52:59(3/24/13)

                        jneilt, you beat me to posting a non-healthy recipe.

                         

                        Box cake remix- guinness style 

                         

                        1 dark chocolate box cake mix

                        1 can/bottle of guinness

                        oil

                        eggs

                        chocolate chips (I prefer the mini chocolate chips or the chunks)

                         

                        Make the cake mix according to the box's instructions but sub guinness for water.  Then add in desired about of chocolate chips.  Bake according to box.  Frost with chocolate frosting or you can make bailey's frosting like I do and serve.  I prefer to let the baked cake sit (wrapped or covered) for a day because the guinness flavor is stronger the next day. 

                        Steph 

                         

                        “I go to nature to be soothed and healed, and to have my senses put in order.” John Burroughs

                        RabbitChaser


                          These are some tasty cookies!

                           

                          Pumpkin Chocolate Chip Cookies
                          Yields about 4 dozen

                          1 cup canned pumpkin (I used 1 can)
                          1 cup white sugar
                          1/2 cup vegetable oil
                          1 egg
                          2 cups flour
                          2 tsp baking powder
                          2 tsp cinnamon
                          1/2 tsp salt
                          1 tsp baking soda
                          1 tsp milk
                          1 Tbs vanilla
                          2 cups chocolate chips (I used 1C chocolate & 1C PB chips)
                          1/2 cup chopped walnuts (optional - I omitted this)

                          Preheat oven to 350

                          Combine pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir together flour, baking powder, cinnamon and salt. Dissolve the baking soda with the milk and stir it in to the pumpkin mixture. Add the flour mixture to the pumpkin mixture and mix well.

                          Add vanilla, chocolate chips and nuts.

                          Drop by the spoonful on a greased cookie sheet and bake at 350 for 10-15 minutes (the original recipe said 10 minutes but mine were all closer to 15 min).


                          Refurbished Hip

                            Those ARE amazing cookies, folks.  I ate more than a few.


                            Refurbished Hip

                              Quinoa Fritters

                               

                              Ingredients

                              • 1 cup quinoa, rinsed
                              • 2 cups water or broth
                              • 2 eggs, lightly beaten
                              • 1/4 cup onion, finely diced
                              • 1 clove garlic, chopped
                              • 1/4 cup flour (I like to use whole wheat)
                              • 1/4 cup parmigiano reggiano (parmesan), grated
                              • salt and pepper to taste
                              • oil for frying

                              Directions

                              1. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
                              2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.  (I added a bit more flour and panko bread crumbs.  I also upped the spices and added red pepper flakes.)
                              3. Heat the oil in a pan over medium heat.
                              4. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

                              Serve over spinach and top with a poached or fried egg and salsa.

                               

                               

                              (Okay, think I'm done with the quinoa recipes now.  I had a big bag to use up and it's pretty much gone now till I buy a new one.)

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