Quinoa with Roasted Vegetables

Tonight I was in the mood for some fresh fish and veggies but my husband just felt like a Roasted Chicken from the grocery store and a salad.  So I picked that up for him and roasted myself some fresh veggies with Quinoaand decided to forget the fish. 

I just didn't feel like anything heavy but something light and healthy.   When I was at the store I looked to see which vegetables looked their best.  I decided on eggplant, butternut squash, baby tomatoes and spinach and then for the protein I thought I'd make a batch of quinoa which contains 6 grams of protein.

There really isn't much of a recipe.  It's just simply boiling 2 cups of water and adding 1 cup of well rinsed quinoa to the boiling water.  After it returned to a boil, I turned the heat down to a simmer and I covered the pot for about 15 minutes.  I then turned off the heat and let it set for another 15 minutes to absorb the rest of the liquid and give the quinoa time to fluff up.

In the meantime, while the quinoa was cooking I washed the tomatoes, butternut squash and eggplant.  I cut the squash and eggplant into cubes and placed all 3 vegetables together, mixed with some olive oil on a foil lined cooking sheet.  I then placed the vegetables into a 450F degree oven for about 20 minutes or until all were tender, then drizzled the veggies with a chiffonade of basil.  I cooked my vegetables on convention/bake, so if you are just baking it would probably take closer to 30 minutes.

When the veggies were just about done I rinsed a 10 oz. package of spinach and put it into a pot (with just the droplets of water clinging to the spinach leaves), to cook for all of 4 minutes.  Just enough to wilt them and keep their bright green color.

At this point I placed a fistful of quinoa into a bowl and topped it with the roasted veggies and spinach.  

After eating this dish I was totally satisfied and full.  The protein in the quinoa really helps to fill you up while providing so many nutrititional benefits.

A simple yet satisfying meal.  If you're looking for something light, nourishing and delcious try making this dish. Of course feel free to substitute with the vegetables of choice.

Enjoy!

Roasted Butternut Squash & Pear Salad

Yesterday fall was in the air. There wasn't a cloud in the sky, the sun was shining bright and there was a nice cool fall-like breeze. It was heavenly.

It made me think about pumpkins and Halloween coming up and all the great fall foods, red and yellow colored leaves that will be changing soon and of course the bees that seem to start coming out in force.

So when I went to the grocery store yesterday to pick up something for dinner all I could think about were fall veggies and fruit. I immediately laid eyes on the Butternut Squash an all time favorite of mine. I love sweets and to me, when I eat Butternut Squash it's like eating candy. So I grabbed one of those along with a couple of pears.

Since my husband and I are empty nesters now, I don't need to purchase groceries in large quantity and of course in turn my bills are substantially less.

After picking up both Butternut Squash and Pears, I decided I needed to make something using those for our evening meal. What could I make? Hmmm!

I decided to make a Roasted Butternut Squash & Pear Salad on a bed of Arugula topped with goat cheese and candied pecans and drizzled with a homemade Cider Vinaigrette. The end product was satisfying and delicious! Plus the dish as you can see from the photo above was beautiful and looked like fall on a plate.

Although this may sound like a lot of effort to go to just to make a salad I assure you it's well worth it. If you don't just want to make it for yourself then make it for guests. It makes a stunning presentation.

First I peeled and removed the seeds from the butternut squash then cut it into 1/2 inch squares and lightly tossed in extra-virgin olive oil. I also peeled two pears and cut them in 1/2 and removed the core. I brushed the cut sides with a very small amount of melted butter and sprinkled it with sugar.

With my oven set to 400 degrees I put both veggies and fruit on a heavy duty foil lined sheet tray and baked in the oven for approximately 20 minutes or until both were soft. (I wouldn't suggest purchasing rock hard pears otherwise it will take too long for them to soften up in the oven).

I took both out of the oven when softened and cut the pears into small squares, as close to the size of the butternut squash.

Piled each plate with Baby Arugula, then topped with the Butternut Squash, Pears, Goat Cheese and Candied Pecans. Then I drizzled with my homemade Apple Cider Vinaigrette over it all. It was outstanding! If you didn't want to use that vinaigrette then I think a balsamic would be just as good. For an even heartier entree you could add chicken.

Apple Cider Vinaigrette

3 Tablespoons Apple Cider or Juice
2 Tablespoons Apple Cider Vinegar
2 Tablespoons fresh lemon or orange juice
teaspoon of lemon or orange zest
1 teaspoon Dijon Mustard
1/2 cup extra-virgin olive oil
salt and pepper to taste

Whisk all ingredients together and lightly drizzle over the salad and serve.

You can purchase ready-made candied pecans but the ones I make are truly delightful. In fact I often give them for gifts during the holidays.

Enjoy!

Squash Soup

It's been so cold outside that I thought tonight I'd prepare a nice hot, but silky smooth Squash soup. The ingredients are simple and healthy with the exception of one tablespoon of butter. I often use curry powder but my family isn't fond of it so if you don't like it either you can add some ginger and nutmeg which is what I did this evening. This dish is so wonderful and soothing. I just know you're going to love it.

Squash Soup
(serves 10-12)

3 butternut squash, halved and seeded
2 acorn squash, halved and seeded
1 tablespoon butter
1 large yellow onion, coarsely chopped
2 large Granny Smith apples, peeled and coarsely chopped
1 teaspoon nutmeg
1/2 teaspoon ginger OR omit the ginger and nutmeg and add
(1 tablespoon curry powder)
2 tablespoons brown sugar
2 quarts low sodium chicken broth
salt (to taste)
black pepper (to taste)

Preheat the oven to 350 degrees

Place the squash halves, flat side down, on a flat, oiled baking sheet. Bake the squash for 30 minutes, or until soft. Let the squash cool. Scrape out the flesh.

In a large saute pan place the butter and heat it on medium high until it is melted. Add the onions and apples, and saute them for 6-8 minutes, or until the onions are translucent.

With an immersion blender or food processor place the cooked squash flesh, the sauteed onions and apples, nutmeg, ginger or curry powder (if using), brown sugar and chicken broth. Puree the ingredients so that a smooth consistency is achieved. If needed add more broth.

Season the soup with salt and pepper. Gently heat before serving. If you like you can add a dollop of yogurt or sour cream on top.

YUM!

Holiday Cooking

Fall has officially arrived. The weather is getting cooler and the leaves are starting to change colors. Before we know it Thanksgiving will be here. Have you taken the time to think about what you're serving this year? If you live in or around the St. Louis area, I've got a great Thanksgiving menu that I'd love to teach you.

Are you tired of the same old turkey year after year? Does your family only like the breast meat on a turkey? Are you running all week and don't have time to cook all day?

If you answered yes to any of these questions this menu is for you.

Popovers
Butternut Sqush Bisque
Stuffed Turkey Roulade
Decandent Mashed Potatoes
Roasted Veggies
Caramel Apple Cheesecake

To find out more about this class please contact me at vkb2@hotmail.com.

One of the items on this menu is Butternut Squash which is a favorite of mine. If you've never tried it, it's delicious and sweet.




Here are a few facts you might like to know about this luscious vegetable:

Butternut Squash is a winter squash that has a hard, thick skin with seeds. It has a deep yellow and orange flesh that is firmer than that of summer squash therefore requiring a longer cooking time. The best time to get a butternut squash is from early fall through winter, although it's available year round.

When selecting butternut squash you want to make sure that it's heavy for it's size and has a hard, deep-colored rind, free of blemishes or moldy spots. This hard skin protects the flesh and allows it to be stored longer than summer squash. It doesn't require refrigeration and can be kept in a cool, dark place for up to a month and sometimes longer.

Once the seeds are removed the butternut squash can be baked, steamed, simmered or roasted which is my favorite way to prepare it.

Butternut squash is an excellent source of iron, riboflavin and vitamins A and C.

So if you've you never tried this delicious vegetable, next time you're at the grocery store pick one up. With hundreds of recipes online you're sure to find one that suits your taste.