Prairie Home - Homeschool Blogger

Quinoa

Sat, 17 Oct 2009 21:36:00 -0500

Thought it might be helpful to show what Quinoa looks like before and after. To make it easier to find in the store.

Chicken Spagetti

Tue, 13 Oct 2009 23:33:00 -0500

Another favorite for our family is Chicken Spagetti Casserole. It is also created by Ree.
When your trying to eat healthier any recipe can be made better. I changed it to whole wheat noodles. I also sauted the onions and peppers. My children prefer it that way. And 1 reduced the cheese from 3 cups to 2. Still delicious.

Baba Ghanoush!

Tue, 13 Oct 2009 16:33:00 -0500

Recipe by Ree Rummond at Tasty Kitchen or Pioneer Woman.

If you don't like eggplant you will like this! It is sooooo gooood! So glad I can make it myself now because it is not available in this stick town.

Found a new Quinoa recipe...

Thu, 8 Oct 2009 12:57:00 -0500

I wanted to try something different. So I went to Tasty Kitchen and did a search for Quinoa.

We had

Carmelized Onion and Portobella Quinoa

And it was DELICIOUS!
Jessica was sweet enough to let me use her photo. Check out her blog.

Quinoa (Keen-Wa) Vegetable Delight

Fri, 2 Oct 2009 15:09:00 -0500

Quinoa is an ancient grain that is very much forgotten in our modern world. It is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We call it the "Supergrain of the Future." It is delicious and actually a whole grain. I recommend you give this grain a try.

Quinoa Vegetable Delight
This is my own recipe
Serves 6 to 8

Cook 2 cups of quinoa according to package directions. ( 2 cups of quinoa to 4 cups boiling water, cook like rice until all water is absorbed, 10 to 20 minutes)
Add veggies galore.
I added avacado, fresh tomatoes, and cucumbers this time...
Add juice of 1 lemon. And a drizzle of Olive oil.

Place a bed of fresh spinach leaves on your plate. Then mound with Quinoa filling.

My children all like different seasoning so I leave it plain. My oldest boy usually adds italian dressing.
My oldest dd and I love it with my Greek Salad Dressing.
Sometimes I just sprinkle it with Morton Nature's Seasons Seasoning Blend (no MSG).

On the side is sauted mushrooms seasoned with Morton Nature's Seasons Seasoning Blend.

Bierocks

Fri, 2 Oct 2009 13:59:00 -0500

Bierocks
The Bread
2 cups water, warmed
2 packages yeast or 2 Tbsp SAF yeast
1/4 c. sugar
1 1/2 tsp salt
1 egg
1/4 cup butter
6 cups flour, up to 6 1/2 cups

(I am assuming you know how to make homemade dough.)
CHILL DOUGH (I never do, but the instructions say it!)

Meat Mixture
brown and drain
1 1/2 lbs beef
1/2 onion

Add:
3 cups or more cabbage, finely chopped
1 1/2 tsp salt
1/2 tsp. pepper
dash Tabasco sauce

Cover skillet and continue over low heat. Stirring occasionally, until cabbage is tender. Do not add liquid. Cool slightly. Roll out dough into thin sheets. Cut in 5" squares. Place meat mixture on each square, pinch edges together, and place pinched side down on greased cookie sheet. Let rise 15 minutes. Bake at 350 degrees for 20 to 30 minutes. Or until golden brown.

Bulger-Filled Eggplant

Fri, 2 Oct 2009 13:58:00 -0500

Bulgur-Filled Eggplants
Recipe from What's Cooking Vegetarian
Serves 4 to 8
4 medium eggplants
salt
3/4 cup bulger wheat
1 1/4 cups boiling water
3 Tbsp. olive oil
2 garlic cloves, crushed
2 Tbsp pinenuts
1/2 tsp. turmeric
1 tsp chili powder
2 celery stalks, chopped
4 scallions, chopped
1 carrot, grated
3/4 cup chopped button mushrooms
2 tbsp. raisins
2 tbsp. fresh cilantro (chopped) (I hate cilantro so for me this is optional)
salad greens, to serve

1. Cut the eggplants in 1/2 lengthwise and scoop out the flesh with a spoon without piercing the shells. Chop the flesh and set aside. Rub the insides of the eggplants with a little salt and set aside, upside down, for about 20 minutes.

2. Meanwhile, put the bulgur wheat in a mixing bowl and pour the boiling water over the top. Let stand for 20 minutes, or until the water has been absorbed.

3. Heat the oil in a skillet. Add the garlic, pine nuts, turmeric, chili powder, celery, scallions, carrot, mushrooms, and raisins and cook for 2 to 3 minutes.

4. Stir in the reserved eggplant flesh and cook for a further 2 to 3 minutes. Add the cilantro, mixing well.

5. Remove the skillet from the heat and stir in the bulgur wheat. Rinse the eggplant shells under cold water and pat dry with the paper towels.

6. Spoon the bulgur filling into the eggplants and place in a roasting pan. Pour in a little boiling water and coook in a preheated oven at 350 degrees for 15 to 20 minutes. (Took longer than this for me)

7. Serve hot with salad greens.

NOTE: My children did not care for the shells. So next time I will peel the eggplants and dice all the flesh and then cook it in a casserole dish.

Brocolli Chicken Alfredo

Fri, 2 Oct 2009 13:40:00 -0500

This is not a light meal. While it is all whole foods many are high calories. So we enjoy this meal only occasionally!

Chicken Brocolli Alfredo
Recipe from MOMYS Cookbook, submitter Angie Reber (WI)
4 cups Heavy Cream
2 cups Parmesan Cheese, Grated
1 onion, chopped
1 whole head garlic, minced (I don't use that much, last time I believe I used 6 to 8 cloves)
1/2 cup butter
Seasoning salt to taste
Italian seasoning to taste
Chicken Breasts (cooked)
Brocolli (steamed)
Whole Wheat Fettuccine noodles

Dice or cut chicken into strips. You can add the seasoning to the chicken as you cook or you can add it to the sauce as you make it. Fry in 1/4 cup butter. (yikes, never do that much)
Remove chicken from pan and cook the garlic and onions. Saute until clear. Add cream and bring to a gentle boil. Add parmesan. Stir until melted than add chicken and brocolli. Serve over pasta. Sauce can make a garlic/chicken pizza also. Top your pizza with the sauce and add your desired pizza toppings and bake.

Chicken and Wild Rice Soup

Fri, 2 Oct 2009 13:36:00 -0500

GOLDEN SPOON AWARD CREAM OF WILD RICE AND CHICKEN SOUP
Recipe I received on T2 boards from Penny.

1 lg. onion, chopped
1 lg. carrot, grated
1 med. celery stalk, chopped
2 Tbsp butter
1/2 c. flour (all-purpose)
8 c. fat free chicken broth
3 c. cooked wild rice
6 oz. cooked boneless chicken breast, cubed
1/4 tsp. ea. salt and pepper
1 c. fat free evaporated milk (I use whole raw milk)

In a large suacepan, saute' onion, carrots and celery in butter
until tender. Spoon in flour and stir until blended. Gradually add
broth. Stir in rice, chicken, salt and pepper. Bring to boil over a
med. heat; Cook and stir for 2 mins. or until thickened. Stir in
milk, cook for 3-5 mins. more, until heated through. At this point
it can be put into a crockpot, on low setting, until ready to serve.

10--1 1/4 c. servings.

Hmmm...

Tue, 8 Sep 2009 10:59:00 -0500

There is something a little disturbing. When your making food and it frowns at you.

But after they were stacked on the plate...
They soon disappeared!