Parmesan Quinoa

Looking for that perfect healthy side-dish? Look no further! Try pairing the most amazing grain of quinoa (a complete protein) with sharp, creamy parmesan cheese. The end result will leave you feeling all of those great benefits of quinoa, but you'll feel as though you've let yourself indulge! Try pairing this with fish, vegetables, you name it! This side dish is a winner, and one that I'll be making again soon!

Parmesan Quinoa

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 Tbsp. butter
• 1/4 tsp. fine sea salt
• 1/2 cup grated Parmesan cheese

Preparation:

1. Rinse the quinoa by placing it in a medium bowl, covering with water, swishing it around, and then draining it in a strainer. This will wash away any naturally occurring bitterness from the quinoa.
2. Place the drained quinoa into a medium pot. Add the 2 cups water, butter and salt. Bring to a boil. Lower to a simmer and allow the quinoa to bubble and cook for 15 minutes. Cook until the quinoa absorbs all the liquid. The outer germ layer will separate and the grains will look shiny.
3. Stir in the Parmesan. Serve warm or at room temperature.

Suggestion: Try playing around with different kinds of quinoa. I used a red quinoa, and the color was beautiful when paired with the gorgeous white parmesan cheese!

Quinoa Cakes

Every so often I make a new recipe and become absolutely OBSESSED! Well, this is definitely this weeks obsession. This recipe could not be healthier, and takes an ingredient as simple and plain as quinoa and raises it to a whole new deliciously amazing level. These are so tasty, crunchy on the outside and creamy on the inside, comforting, and so nutritious, you won't feel badly at all. You can play around with so many ingredients in this recipe, so make it fun for yourself and pick the things you love! Seriously though, whatever you choose to add to this dish, just go and make it! Don't miss out!

Quinoa Cakes with Spinach and Goat Cheese from the Barefoot Kitchen makes about 20 small cakes

ingredients: 2 cups spinach, roughly chopped 3 cloves garlic, minced 2 cups cooked quinoa 4 ounces goat cheese 1 egg, beaten salt and pepper olive oil for frying

how to: 1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.

2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.

3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.

4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.

Suggestion: Or should I say confession? I've never actually made the recipe above. Instead of spinach, I added in chopped zucchini and tomato. DELICIOUS!!!

Applesauce

Most kids grow up eating Mott's or other brands of applesauce, but I was a lucky one. At a young age, my mom exposed me to the real deal, homemade applesauce. I remember watching her peel, core, and delicately slice apple after apple. Then she would throw them in a pot with cinnamon and POOF, almost like magic, deliciously chunky, perfectly cinnamon applesauce would appear.

This was my first time making it on my own, and it tastes just like moms. It's apple season, so go to the store, pick the prettiest apples, and whip up a batch of this. Trust me, it's one-of-a-kind, and such a special treat.

Applesauce

6 large McIntosh Apples

1/4 to 1/3 c. sugar

1T. lemon juice

1/4 t. salt

1/2 t. ground cinnamon

1/2 to 3/4 c. water

Peel, core, and coarsely chop the apples. Toss with sugar, lemon juice, salt, cinnamon, and water in a saucepan. Bring to a boil. Stir frequently and simmer for 8 to 10 min. until apples are tender. Mash lightly with back of large fork. Add water to reach desired texture and sugar to adjust flavor. Allow to cool and then enjoy!

Suggestion: Go easy on the sugar! The beauty of making your own applesauce is that you're in control and can make it as healthy as you want it to be. :)

POPCORN obsessed!

About a year ago I discovered just how tasty and nutritious making popcorn on the stovetop can be. After all, you get to control the amount your making. From the kernels, to the amount of oil, it's all up to you. Unfortunately, I have a tendency to cook the popcorn too long, and end up setting off the fire alarm. OOPS! I also tend to burn the bottom of the pot, leaving marks that never come off, something my mom will probably never let me live down. So needless to say, I was sooo excited and curious when I read about this way to make popcorn. Who would have thought that all of those microwave popcorn brands were on to something?! Well, with a brown paper bag, popcorn kernels, a touch of oil, and a pinch of salt, you too can be the next Orville Redenbacher, healthy edition! So start popping away and become just as obsessed as I am! Seriously I've made this 4 times already this week....

Ingredients:

1/4 cup of popcorn kernels

1/2 teaspoon of oil ( I use canola, but others could be interesting)

A pinch of salt

1 brown lunch bag

Pour the kernels, oil, and salt into the brown lunch bag. Fold the bag two times and give it a good shake to mix everything up. Microwave for 1 minute 45 seconds and stay close. Microwaves vary, so keep an ear out and pull out your popcorn when the popping slows. You'll also be able to see how full the bag is (it should be about 1/2 to 3/4 full when fully popped. Open the bag and enjoy! And best of all, no clean up, so feel free to keep munching!

Suggestion: Popcorn is such a fun food. Try adding different flavorings, from classic butter, to cinnamon sugar, to parmesan peppercorn, popcorn is your blank slate, so go crazy!

Fancy a Frittata

I have wanted to make a frittata for the longest time! The problem always was however, that I didn't have a cast iron pan. You can make a frittata in other baking dishes, but something about a cast iron pan has just always seemed so cool, so professional. My dream finally came true the other day when I got my first cast iron pan! Only a fellow foodie would understand what an exciting day this was for me. As soon as I got home I immediately started thinking of recipes to put my new pan to the test!

I chose a simple dish, one that is filling, light, and of course heart healthy too. Packed with vegetables, truly a rainbow of flavors and colors, this dish is sure to satisfy you breakfast, lunch, dinner, whenever!

Vegetable Frittata

6-8 eggs

Salt

Pepper

1/4 cup of Milk

Olive Oil and Nonstick Spray

1/2 Red Pepper

1/2 Green Pepper

2 medium mushrooms

A handful of asparagus

1 small onion

3-4 cloves of roasted garlic, smashed

A handful of broccoli florets

1/2 zucchini

Preheat the oven to 350 degrees. Chop all vegetables until they are bite sized or to your liking. Sauté over low to medium heat in your cast iron pan. Be sure to coat the pan well with non-stick spray and olive-oil. Sauté until the vegetables are tender, but not limp. Season all vegetables with salt and pepper as they cook.

NOTE: It may be easier to cook each type of vegetable individually and then mix them together after they are all cooked.

Crack the eggs in a bowl and also add milk, salt, pepper, cheese, and smashed (into a paste) roasted garlic (check out my post on roasted garlic to see how to make it). Whisk until fully mixed and then pour on top of the vegetables. Bake for 30 minutes or until a knife inserted into the center comes out clean.

Smile, savor the flavors, and enjoy that cast iron pan!

Suggestion: A frittata is like a blank canvas. There are endless varieties. Try different vegetables, cheeses, eggs, even meats if you'd like. Be creative, because with that cast iron pan as the star of the show, you just can't go wrong!