Quinoa and Black Beans

My friend Peggy introduced me to quinoa a couple of months ago. I had read about it before in health food articles but had never actually seen it or tried it (and I didn't know how to pronouce it: keen-wa). It's really good and, even better, it's really good for you!

This excerpt is straight from Wikipedia: "Quinoa was of great nutritional importance in pre-Columbian Andean civilizations. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest."

So there you go! Try it!

Here is the recipe I tested on my family while in Idaho. It gives the quinoa a Southwestern taste and contains black beans...so what's not to like?!?!

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

*I actually use about 1 1/4 teaspoons of taco seasoning instead of the cumin and cayenne.

salt and pepper to taste

1 cup frozen corn kernels

1 can black beans

1/2 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with spices. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

3. Stir in corn and simmer until heated through. Mix in the black beans and cilantro.

California Chicken Salad

Another recipe. I've been thinking after Annie's comment on my last recipe post that I should share recipes more often. She lives in Spain and doesn't have an oven so everything has to be made on the stove top. That made me realize that I don't use my oven very much for meals. I use it for bread and treats and such but hardly ever for meals. I don't make casseroles and any "roasted" meat I usually do in the crock pot. So here is one of my absolute favorites, no oven required!

My sister Julie made this for us when she came to visit in South Carolina after Maxon was born. I love it and the recipe is often requested.

1 box long & wild rice (Uncle Ben's Original), cooked
3-4 chicken breasts, cooked and cubed
4 green onions
1 red pepper
3 oz snowpeas (I actually use cooked peas, unshelled)
2 avocados
1 c. almonds, sliced and toasted

Mix all together and add the following dressing:
2 cloves garlic
2 tsp. dijon mustard
1/4 t. salt
1/4 t. sugar
1/4 t. pepper
1/3 c. rice vinegar
1/3 c. salad oil

Zuppa Toscana

It has been awhile since I shared a recipe so I thought I would share my husband's new favorite soup. I want my blog to include some of my favorite things along with pictures and updates of the family. I love to cook. I haven't always loved it, but during the last couple of years, I've really developed a love of good, healthy foods. We eat soups all of the time...probably every other meal in the winter. I love them and if you're making the right kinds, they can be very fresh and healthy.

10 to 12 spicy sausage links (I use 1 roll Jimmy Deans Reduced Fat sausage instead)

3 potatoes, diced

1 onion, diced

1/2 pkg. bacon, cooked and crumbled

2 Tbsp. minced garlic

2 c. kale, chopped

3 Knorr chicken broth cubes

10 c. water

1/2 pt. heavy cream

1 large portabella mushroom, diced

2 Tbsp. basil

Sprinkle of garlic salt

Saute sausage, onion, garlic, and mushroom in olive oil. Add crumbled bacon. Add diced potatoes and saute for 2 to 3 minutes. Add water, kale, broth cubes, and spices and simmer 15 minutes. Blend in cream and serve hot.

I serve it with bread and call it a meal! Even though you add the cream (I think it's more for color), it's a very brothy soup. I LOVE the kale in it. I had never bought/used/tasted kale before. It's located by the fresh herbs and the bok choy which we used to feed to Claws (my he rest in peace) so I was a little nervous. It is really good. It adds all of those vitamins and benefits of leafy greens but maintains its crispiness a little even when simmered...so you don't have the slimy strings of folic acid that spinach becomes in soups. I've even frozen this soup and it maintained its integrity better than I thought it would.

I think it's a pretty soup even though the picture doesn't look beautiful.

Recipes-- Chicken Tortellini Soup

I've decided that I'd like to start sharing recipes once in awhile on my blog. I have developed a love for cooking especially as I've learned more about nutrition and trying to eat as naturally as possible. I feel a lot of satisfaction in being able to provide delicious healthy meals for my family and friends. Well, okay, I still feel intimidated when cooking for others but I'm really trying to get past that. Anyway...try the recipes and let me know what you think!

The very first recipe is one of our favorites. If I were to choose, soups would be my favorite meal and this is one of my favorite soups. This was also the winner of the branch soup contest last fall.

Chicken Tortellini Soup

2 Tbsp. olive oil
4 chicken breasts
1 large onion, chopped
2 or 3 stalks celery, diced
2 or 3 carrots, chopped
1 clove garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. sage
1 (28 oz.) can petite diced tomatoes
1 (14 1/2 oz.) can chicken broth
1 c. cooking wine or beef broth
1 (8 oz.) can tomato sauce
1 small pkg. fresh tortellini (Buitonni or similar)
Grated Parmesan for garnish

Saute chicken in olive oil. Saute celery, onions, and carrots in olive oil (in soup pan) until soft. Add shredded chicken, garlic, and spices. Mix in tomatoes, tomato sauce, broth, etc. Simmer 1 hour. Cook tortellini. Rinse, drain, and add to soup. Garnish with freshly grated Parmesan cheese.

If doubling, you can buy a bigger package of tortellini. Something my mom taught me: when doubling a recipe, never double the spices. Also, when reheating, add more chicken broth to the soup- the tortellini continues to soak up the broth. Enjoy!