Quinoa Mushroom Soup

INGREDIENTS

2    tablespoons butter

2    cups fresh Crimini mushrooms, thinly sliced *

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

1    stalk celery, leaves included, chopped (1 cup)

1    medium potato, diced small (1 cup)

½   small red bell pepper, chopped

3    cups low sodium chicken broth

2    cups dry white table wine or water

1    tablespoon dried marjoram

¼   cup quinoa

1    tablespoon dry sherry wine

1    teaspoon salt

METHOD

Melt 2 tablespoons of butter in a medium sauce pan over medium-high heat and add the mushrooms. Cook the mushrooms, stirring occasionally, for 5 to 6 minutes until they are browned. Transfer to a small bowl with a slotted spoon and set aside.

In a large sauce pan over medium high heat, add the oil, the onion, celery, potato and bell pepper. Cook until the onion is translucent, about 4 to 5 minutes. Add the broth, wine and marjoram to the sauce pan, cover and cook for 6 to 8 minutes until all the vegetables are soft.

Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean large sauce pan, add the quinoa, cover and cook for 15  minutes, until the quinoa is soft. Add the mushrooms, sherry and salt, reheat for 3 to 4 minutes and serve.

*NOTE: Or substitute ½ ounce dry mushrooms steeped in 1 cup of heated dry white wine for 10 minutes.

Red Pepper Omelette

This dish may resemble a scramble more than the type of omelet you get at Denny’s, but that is perfectly OK – it tastes great anyway. Produces 2 servings.

INGREDIENTS

3    large eggs

3    tablespoons butter or butter substitute

½   medium white onion, chopped (1/2 cup)

2    cloves garlic, minced

½   cup chopped roasted red bell peppers

¼   cup ground Molinari salami

2    green onions, chopped, white and green parts

¼   cup shredded fontina cheese (about 1 ounce)

METHOD

In a small bowl, beat the eggs with a fork or whisk, add a pinch of salt and set aside.

In a medium skillet, add the butter and warm over medium heat. Add the onions and garlic. Simmer for 4 to 5 minutes until the onions are tender and translucent. Add the red peppers, salami and green onions and cook for 1 minute.

Pour in the eggs and stir with a spatula until just cooked, about 1 minute. Remove from the heat, add half the cheese and smooth the surface of the omelet. Let it rest for 30 seconds until it has set. Using a pancake turner, fold one half of the omelet over the other half, sprinkle with the remaining cheese, remove to a serving dish and serve.

Thai Chicken Stir Fry

INGREDIENTS

2    tablespoons fish sauce

2    tablespoons lime juice

2    teaspoons molasses

1    teaspoon corn starch

2    tablespoons olive oil

1    pound skinless, boneless chicken, cut to ½ inch cubes

½   cup chopped red bell pepper

2    medium zucchini, quartered lengthwise, thinly sliced

3    green onions, cut to 1 inch

2    small red (Fresno) chilies, cleaned, diced small

4    cloves garlic, chopped

½   cup toasted cashews

METHOD

In a small bowl, whisk together the fish sauce, lime juice, molasses and corn starch. Set aside Into a large skillet over medium-high heat, add the oil and chicken pieces. Cook, stirring occasionally, for 4 to 5 minutes until the chicken is browned and cooked through. Remove the chicken to a plate and cover to keep warm.

Add the bell pepper and zucchini to the skillet and cook, stirring, for about 2-3 minutes to soften. Add the onions, Fresno chilies and garlic to the skillet and cook, still stirring, for about 3 minutes or until the zucchini is tender. Whisk the small bowl again to stir the sauce and add it to the skillet along with the cashews, reserved chicken and any juices.

Stir the skillet until the sauce is thickened and bubbling, about 30 seconds to 1 minute. Remove from the heat and serve immediately. Will serve three to four.

 Adapted from a recipe in Eating Well  magazine

COOKS NOTES: I do not know how "Thai" this really is except for the Fish Sauce, but it is really good and not very spicy. Thr photo shows the original recipe which only had 1 zucchini. It could hardly be found in the final product, do I changed it to 2 zucchini. Keep stirring and enjoy.

Quinoa Peanut Soup

(Sopa de Mani)

INGREDIENTS

2    tablespoons olive oil

½   cup chopped white onion

4    cloves garlic, minced

½   cup thinly sliced carrots

½   cup potatoes, diced ¼ inch

½   cup chopped red bell pepper

2    cups reduced sodium chicken broth

2    cups dry white table wine

¼    cup quinoa

2    tablespoon peanut butter

2    teaspoons dried parsley

1    tablespoons Sriracha sauce, or to taste

METHOD

Heat the oil in a large sauce pan over medium heat and add the onions. Cook for 2 to 3 minutes and add the garlic. Cook for 1 minute and add the carrots, potatoes and bell pepper. Stir together for a few minutes and add the broth, wine and quinoa. Bring to a boil over high heat.

Reduce heat to a simmer, cover and cook until the vegetables are tender and the quinoa is thoroughly cooked, about 15 to 18 minutes. Mix the peanut butter with ¼ cup of the soup liquid and return to the soup. Add the parsley and Sriracha to the soup and cook for 2 to 3 minutes. Serve immediately with a little ground black pepper if desired.

Adapted from a recipe in Eating Well  magazine

Underbground Stew

When I was much younger, I could not, and would not. eat parsnips and did not like turnips or rutabagas. Then this British friend steamed them all together and told me to try them. Much to my surprise, it was a lovely dish and I enjoyed them many times with her. So, that is why this is here. Not only does it bring back fond memories, but it is freally good. Trust me.

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped ½ inch (2 cups)

2    carrots, diced ½ inch (about 1 cup)

2    medium parsnips, diced ½ inch (about 1 cup)

1    medium rutabaga diced ½ inch (about 2 cups)

2    medium turnips, diced ½ inch (about 1 cup)

1    large Yukon potato, diced ½ inch (about 1 cup+)

4-6    cloves garlic, lightly chopped

½   cup dry roasted peanuts

2    cups low sodium chicken broth

2    cups dry white table wine

1    tablespoon dried marjoram

1    tablespoon dried thyme

2    tablespoons dry parsley leaves

METHOD

In a large stock pot over medium heat, add the onions and cook until translucent, about 4 to 5 minutes. Add the carrots, parsnip, rutabaga, turnips, potatoes, garlic and peanuts. Add the broth and wine and bring to a boil. Add the spices and parsley, reduce the heat to a slow simmer and cook for about 20  minutes until all the vegetables are tender-crisp.

To serve, add to individual bowls and, if you happen to have grated Parmesan cheese, sprinkle a bit of that on top before serving..

Adapted from a recipe in Cooking Light magazine.

Chicken and Broccoli Casserole

INGREDIENTS

1    cup rice of your choice

1    cup chicken broth

2    tablespoons butter

8    ounces sliced mushrooms

1    tablespoon dry sherry

2    tablespoons olive oil

2    chicken breasts, skinless, boneless

1    medium head broccoli

2    ounces smoked gouda cheese, shredded (2 cups)

METHOD

Preheat the oven to 325 degrees F. Grease the sides and bottom of a 9 inch square baking dish. Cook the rice to package directions using the cup of broth as part of the required liquid. Set aside.

Melt the butter in a medium skillet over medium heat and cook the mushrooms, stirring occasionally, until they begin to give off their liquid, about 5 to 6 minutes. Add the sherry and stir around for 1 minute. Remove to a bowl and set aside.

Add the olive oil to the skillet and warm over medium-high heat. Cut the chicken into ½ inch cubes and add to the skillet.  Cook the chicken, stirring, until all sides are browned, about 5 to 6 minutes. Remove from the heat and set aside

Cut the broccoli into small florets and steam for 5 to 6 minutes. You can cut the remaining stems into 1 inch pieces and steam them with the florets if desired.

Assemble the casserole by mixing the rice and mushrooms and placing them in an even layer on the bottom of the baking dish. Add the chicken pieces and the broccoli florets (and stems) to the rice, spreading them evenly. Spread the cheese over the top of the chicken and broccoli and place into the oven. Bake for about 15 minutes until the cheese is well melted and the casserole is hot. Remove and serve immediately

 Adapted from a dish that is served at a local diner.

NOTE: The initial trial shows this dish with only 1 cup of cheese. It was not enough. If you desire, you could make a cheese sauce and spread that instead of the shredded cheese.

Chicken Couscous Paella

INGREDIENTS

2    cups couscous*

1    jar (8 ounces) clam juice

1 ½  cups water

1    tablespoon olive oil

8    ounces chicken breast, diced

1    medium  red bell pepper, seeded, diced ½ inch

½   cup diced white onion

½   cup diced chorizo or pepperoni

2    large cloves garlic, minced

2    cups chicken broth

½   cup frozen peas

½   cup bay shrimp

½   cup diced tomatoes

1    tablespoon dried parsley

½   teaspoon salt

METHOD

There are three parts to paella – the rice or couscous, the vegetables and meats that need .longer cooking and ingredients that do not need a lot of cooking.

In a medium sauce pan, mix the clam juice and water and bring to a boil. Add the couscous and bring back to a boil. Reduce heat to a ,ow simmer, cover and cook for 8 to 10  minutes (see package directions) or until all the water is absorbed. Remove from the heat and set aside.

Meanwhile, heat the oil in a large heavy skillet over medium heat and add the chicken, bell pepper, onion, garlic and chorizo. Cook this for about 5 minutes until the chicken is browned all over, the onion is translucent and the pepper is tender-crisp. If the couscous is not ready, remove the skillet from the heat and cover.

Add the couscous and the chicken broth to the skillet over medium heat and stir to combine. Add the tomatoes, peas, shrimp, parsley and salt, stirring in. Cook for 3 to 4 minutes, remove from the heat and let stand for 5 minutes before serving. Serve in individual flat soup bowls.

 Modified from a recipe in Eating Well  magazine

COOKS NOTES: I used a multi-colored pearl couscous which, from prior experience, needed all the cooking time in this recipe, even though the package stated 8 to 10  minutes. Other varieties may have different outcomes, so be aware of the state of the couscous at all times – you may just add it at the end of cooking all the other ingredients not in the  middle of the process.

Southwest Corn Chowder

INGREDIENTS

1    medium white onion, chopped (1 cup)

4    cloves garlic, minced

1    Anaheim pepper

2    red chile peppers

2    jalapeno peppers

2    tablespoons olive oil

2    cups corn kernels, divided

1    cup low fat (2%) milk

METHOD

Place the onion and garlic in a medium bowl and set aside. Cut the tops off of the peppers, remove the seeds and the inner white membranes from all of them.* Slice lengthwise into ¼ inch slices and then chop into small pieces. Add them to the onions and garlic.

Now, go and wash your hands very well with warm water and soap before you rub your eyes or your lips and really hurt yourself.

Warm a large sauce pan over medium-high heat and add the olive oil. When warmed, add the bowl of onions and peppers and saute, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes. Remove ¼ cup of the onions and peppers and put them into the medium bowl. Add 1 ¾ cups of the corn to the sauce pan, putting the other ¼ cup into the bowl of peppers/onions.

Add the milk to the sauce pan, bring to a soft boil, reduce to a simmer and cook for 5 to 6 minutes. Using batches if necessary, add the soup to a food processor or a blender and process to a very coarse puree. Return to the sauce pan, add the bowl of corn and peppers and cook on medium heat for 3 to 4 minutes to blend the flavors. Serve immediately.

*COOKS NOTE: Removing the inner white membranes removes most of the heat from these peppers. If you like it hot, leave some of the membrane on when you cut the peppers up, especially the red chilies.

Chicken Chickpea Tagine

INGREDIENTS

2    tablespoons olive oil

2    skinless, boneless chicken breasts

      diced to ½  inch pieces

1    large onion, diced (2 ½ cups)

6    cloves garlic, minced

1    tablespoons ground cumin

1    teaspoon ground coriander

1    teaspoon paprika

1    teaspoon turmeric

1    teaspoon powdered ginger

1    pinch red pepper flakes (optional)

1    cup chicken broth

1    teaspoon honey

1    teaspoon cinnamon

½   cup chopped dried apricots, chopped

2    cans (15 ounces) garbanzo beans (chickpeas), drained, rinsed

¼   cup chopped cilantro leaves

METHOD

Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Add the chicken pieces to the pan and cook about 3 to 4 minutes until all the pieces are browned on all sides.  Add the onion and garlic to the skillet and cook for 3 to 4 minutes to soften the onion. Add all the spices down to red pepper flakes and stir into the pan.

Add the broth and scrape up any brown bits in the skillet. Stir in the honey and cinnamon and add the chicken back to the skillet, stirring. Mix in the dried apricots and beans, bring to a boil, reduce heat to a low simmer, cover and cook for 15 minutes. Serve in a large serving dish sprinkled with the cilantro.

Adapted from a slow cooker recipe in Cooking Light magazine

Chicken Vegetable Stir Fry

INGREDIENTS

2    tablespoons low sodium soy sauce

1    teaspoon Sriracha sauce

1    teaspoon corn starch

1    tablespoon rice vinegar

2    tablespoons dark sesame oil

1    pound skinless, boneless chicken, cut to ½  inch cubes (2 breasts)

2    cups thinly sliced cabbage

2    cups snap peas, halved

1    large red bell pepper, seeded, sliced, halved

2    green onions, cut diagonally ½ inch

METHOD

In a small bowl, whisk together the soy sauce, Sriracha sauce, vinegar and cornstarch until well combined and set aside.

Heat a large skillet over medium heat and add the oil, swirling to coat. Add the chicken and cook for 2 to 3 minutes, stirring, to brown and cook through. Add the bell pepper and cook for 2 to 3 minutes, stirring, until crisp tender. Add the snap peas and cook for 2 minutes, stirring. Add and fold in the cabbage until it is well wilted, continuing to stir, about 2 minutes

Whisk the soy mixture again and add to the skillet, stirring to combine. Cook until thickened and remove from the heat. Serve the stir fry over rice and sprinkle with the green onions.

Adapted from a recipe in Cooking Light  magazine

COOKS NOTE: This very easily could be made as a vegetarian dish by substituting tofu for the chicken. Cook cubes of  tofu first in the skillet and then remove it to add the vegetables. Return the tofu after the cabbage is cooked but before adding the soy sauce mix.