Creamy Quinoa Primavera

This is a great side dish.  Whole grain, vegetables, and just enough cheese to make it creamy and delicious.
My kids (especially Lincoln) enjoyed it as well...

Never cooked quinoa?  Click HERE for cooking tips.

Creamy Quinoa Primavera
1 c. uncooked quinoa
1 1/2 c. chicken broth
2 oz. cream cheese
1 Tbsp. fresh OR 1 tsp. dried basil
2 tsp. butter
2 cloves garlic, finely chopped
2 cups thinly sliced or bite sized assorted veggies
2 Tbsp. grated Romano OR Parmesan

Rinse quinoa thoroughly and drain.
Heat quinoa and broth to boiling.  Cover and reduce heat to low.
Simmer 15-20 minutes, until all broth is absorbed.

Stir in cream cheese and basil.
Cover and remove from heat.

Meanwhile, melt butter in skillet.
Cook garlic until golden.
Stir in veggies and cook for 2 minutes, until crisp tender.
Toss veggies with quinoa.
Add Romano or Parmesan.

Serve immediately.

Crock Pot Cooking Tips

I love using the crock pot - throw it all in and come home later to a delicious meal.  Here are a few helpful hints when using your crock:

Temperature Cooking Comparisons:
There are generally two settings; low and high
 - The low setting is usually about 200 degrees F.
 - The high setting is usually about 300 degrees F.

 - Generally, 2 - 2 1/2 hours on low equals 1 hour on high
 - A slow cooker can take as long as 30 minutes to regain the heat lost when the cover is removed during cooking.

Spices:
 - garlic, chilies, chili powder and pepper will increase in flavor the longer they are cooked, which can result in them becoming very harsh and extra-spicy.
 - Flavors of fresh herbs will also increase during long cooing, making them a good choice for slow cookers.
 - Dried herbs tend to diminish in flavor over longer periods due to steam adding additional liquid and diluting the dish.  (This is the opposite of conventional cooking, which results in the evaporation of liquid, causing dried herbs to become stronger the loger they are cooked).
 - Cakes and Breads:
When cooking cakes, breads, or anything you want to prevent getting soggy, take a few paper towels and put them under the lid.  As your food cooks, condensation rises and sticks to your lid, which later drops down onto your food; not a big deal with soups and stews, but terrible for cakes and breads.
A few paper towels will trap that moisture and keep it off of your food.

- As a side note: inserts can be purchased for your crockpot specifically for cakes and breads.  I personally don't cook enough of these types of things to purchase one.

Choosing a Crock Pot:
There are a ton of different crock pots out there.  Here are some things I would recommend looking into before bringing one home:

- Get an oval shaped one.  Tall and skinny crocks work great for soups and stews, but aren't great if you want to cook a roast or other large pieces of meat.

- Crock pots that are attached to the heating element are difficult to clean, and don't allow you to transport the food easily.  Get a removable pan, preferably dishwasher and oven safe.  This will allow you to store the leftovers in the same pot as well; just stick it in the fridge.

- Some crocks come with an insulated carrying case - with handles and everything.  Not a big deal if you don't leave home, but very handy for taking to potlucks, neighbors, etc.  Along this same idea, a lid that seals shut would be a wonderful thing to have - no mess while transporting.

- Knobs, switches and timers... there are a lot of options, but that doesn't necessarily make it that much better.  Some automatic crocks include timers, but can only be set for 4 hours on low and 8 hours on high - meaning they may turn off before food is done, or cook it too long.  Think of what you would realistically use before you spend the extra money.  In my opinion, an OFF, HIGH, and LOW is all you need.

Taco Soup

I love this soup!  So satisfying... and it is good alone, or with bread, or with chips... so many options.

And for a real view of what it consists of:

Taco Soup
1 lb. steak (or ground beef)
1 onion
1 quart stewed tomatoes
1 can tomato sauce
1 can kidney beans with juice
1 can pinto beans with juice
1-2 pkgs. taco seasoning (to taste)
1 can corn
1/2 - 1 bell pepper, chopped (optional)
cheese
chives (optional)
tortilla chips

On the stove-top:
Brown beef and onion in skillet until meat is no longer pink; drain any excess fat.
Add remaining ingredients and warm through.

In the crockpot:
If using hamburger, brown with onion in skillet until no longer pink; drain and add contents to crockpot.
If using steak:
Combine all ingredients in crockpot.
Cook on low 6-8 hours or on high 4-5, until meat is done.

Serve with cheese and tortilla chips.
Additional optional toppings: olives, green onions, chives, sour cream, cilantro.

Tuscan Chicken with Roasted Tomatoes and White Beans

I try a LOT of new recipes.  Most of the time they are just ok, but every once and a while I hit the jackpot.

This was one of those jackpot meals.  It was SOOOO good!  I just love Robin Miller!

Tuscan Chicken with Roasted Tomatoes and White Beans

Recipe modified from Robin Miller

4 chicken breast halves

salt and pepper
4-6 shallots, 1” pieces
2 c. grape tomatoes
Olive oil
1 can white beans, drained
1 ¼ c. chicken broth, divided
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried parsley
2 tsp. cornstarch

Preheat oven to 400 F.

Season both sides of chicken with salt and pepper and place on sprayed cookie sheet.
Arrange shallots and tomatoes around chicken.
Toss with olive oil and season with salt and black pepper.
Roast for 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.

In a large skillet, combine beans, roasted shallots and tomatoes, 1 c. of broth, thyme, oregano and parsley.
Set pan over medium-high heat and bring to a simmer.
Mix remaining broth with cornstarch and stir to combine.
Add broth/cornstarch mixture and chicken and simmer 1 minute to heat through.

- This dish is perfect plain, served with bread, or makes a great sauce to pair along with noodles or rice.

Banana Oatmeal Health Cookies

Here is a healthy alternative when you (or your kids) are craving cookies!

The only 'unhealthy' part is the chocolate chips, which you can substitue with raisins.

Banana Oatmeal Health Cookies

1/2 c. whole wheat flour

1/2 c. white flour

1/4 tsp. salt

1/4 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. applesauce

3/4 c. honey

1/2 Tbsp. vanilla

1 1/2 Tbsp. milk

1 egg

2 1/2 c. instant oats

1/3 c. wheat germ

2 mashed bananas

1/3 c. chocolate chips or raisins

Mix all dry ingredients together.

In a seperate bowl, mix the wet ingredients together.

Mix both wet and dry together until blended.

Spoon onto greased cookie sheet.

Bake at 350 for 15 minutes.

Classic Risotto

This is my take on a creamy rice side dish.  This really is pretty easy to make.  The peas can easily be swapped for whatever vegetable you have on hand.

Classic Risotto


4 c. chicken broth
2 Tbsp. butter, divided
1 shallot, finely chopped
¾ c. Arborio rice
1 c. frozen peas
¼ c. grated parmesan
¼ tsp. salt
½ tsp. pepper

In saucepan, bring chicken stock to a boil. Reduce heat to simmer.

In another saucepan, melt 1 Tbsp. butter.
Add shallot and cook until tender, about 3 minutes.
Add rice and stir to coat in butter, toasting for about 3 minutes.

Add 3/4 c. broth and simmer until liquid has almost evaporated.
Add ½ c. simmering broth and stir until almost absorbed.
Continue cooking rice, adding broth ½ c. at a time, allowing to absorb before adding more.
Continue until rice is tender but still firm to the bite and mixture is creamy.
Remove from heat.

Gently stir in peas, remaining butter, parmesan, salt and pepper. Spoon into serving dishes and serve immediately.

Shepherds Pie

This is my all-time favorite Shepherds Pie Recipe!  Why?  It doesn't contain any tomatoes! (tomatoes with potatoes never sat well with me...)  This is just a delicious meat, potato, and veggie combo!

Shepherds Pie
Recipe modified from Ellie Krieger

1 lb. lean ground beef
2 tsp. olive oil
1 medium onion, chopped
3 medium carrots, diced
1 tsp. dried thyme
2 Tbsp. flour
1 can. beef broth
Salt and pepper to taste
1 c. frozen peas
1 ½ - 2 lbs. Yukon gold or red potatoes
2/3 c. milk
2 Tbsp. butter
1-2 c. shredded cheddar cheese

Brown meat and transfer to a plate. Drain any fat remaining in skillet.

Heat oil and add onions and carrots and cook, covered, until veggies begin to soften, about 8 minutes.
Add thyme and cook, uncovered and stirring occasionally, about 8 minutes longer.

Return the meat to the pan.
Add the flour and cook, stirring, for 2 minutes.
Stir in the broth, salt and pepper and bring to a simmer being sure to scrape up any bits from the bottom of the pan.
Stir in the peas.

Pour the mixture into a 9x13" baking dish.
Preheat the oven to 350.

Meanwhile, cook washed and cubed potatoes in water until done. 
Drain water and mash until smooth.
Add the milk, butter, salt and pepper and stir into the potato mixture.
Spread on top of the meat.
Top with shredded cheese, and bake until heated through, about 25 minutes.