Dinner Recipes August 08 2013
1 - Wild Mushroom Brown Rice
1 medium stovetop cooking pot
1 cup brown rice
¾ cup shitake, crimini mushrooms – sliced long
1 tbsp fresh rosemary, chopped
1 tbsp garlic, finely chopped
2 cups vegetable stock with no add preservatives
1 tbsp soy sauce
Option to add peppers as well.
1) Add oil to bottom of pot and warm to medium heat.
2) Gently sautee mushrooms and garlic until soft.
3) Add rice, soy sauce and water to pot and continue cooking on medium heat for 30 to 40 minutes (with lid on). Check after 30 minutes to see if rice is close to being done.
4) Remove from heat when done.
2- Gluten-Free Potato Pancakes
(Taken from Café Janet)
2 cups grated potato
1 cup kale rinsed, stems removed & cut in 1/2 inch ribbons
1 egg + 1 yolk
1/4 onion, grated
2 tbsp potato or tapioca starch
1/2 c crumbled feta (optional)
1 tbsp vegetable oil
salt and pepper
Pre-heat the oven to 325°.
Put the kale in a bowl and microwave on high for 1 minute or until just wilted. Chop the kale finely.
Wrap the shredded potato in a few layers of paper towels and squeeze out thoroughly.
Combine the kale, potato, onion, egg and starch. Season with salt and pepper then stir in the crumbled feta.
Form the mixture into 2 inch round pancakes, and set onto a plate lined with paper towels. Heat a large non-stick skillet then add the oil. Set the flame to medium and place the pancakes in the pan. Do not crowd the pan. Cook 3-4 minutes on each side. If they brown more quickly, turn the heat down. Transfer to an oven safe wire rack. Heat them in the oven for an additional 7-8 minutes.
Serve with applesauce or this yogurt sauce:
1/2 cup low-fat yogurt 2 tbsp chopped mint or parsley 1/4 tsp salt
Make this yogurt sauce ahead of time to allow the mint to really flavor the yogurt.
Dinners that take time.
3- Chicken and Quinoa Casserole
1 cup uncooked quinoa
1 can cream of mushroom soup (or another “cream of something” soup depending on what you have) undiluted
1 cup water
1 Pkg. dry onion soup mix
2 Cups of veggies – mix it up with carrots, broccoli, peas, onions, etc.
4-5 chicken breasts
Mix first 5 ingredients together in a large casserole dish and lay chicken pieces on top. Cover tightly.
Bake at 325 for 2 hours.
4- Black Bean Soup
(taken from Desperation Dinners)
1 teaspoon olive oil
1 cup chopped onion
2 cans black beans (15 ounces each)
1 can (14 ½ ounces) vegetable or chicken broth
2-3 chopped tomatoes or add 1 can of chopped tomatoes
1 teaspoon dried thyme
a/2 teaspoon cumin powder
1 teaspoon balsamic vinegar
2 cups frozen corn kernels
Optional garnish ideas: Grated cheddar cheese, sourcream, minced cilantro, crumbled tortilla strips.
5- Garlic Quinoa w/ chicken and veggies - TWO large servings / THREE mindful servings
Lightly line pan with olive oil
1 small yellow onion, diced small - 1 cup onion has 2g protein
1-2 cloves garlic, minced
Option: Add chicken (I added 12 pieces Gardein garden grown protein brand from Costco) - 12 pieces was 17 g protein.
Option: I also added mushrooms - 1 cup has 2g protein.
Saute veggies in the pan.
When veggies are cooking, prep 2/3 cup uncooked quinoa. Wait to add to boiling water. Option to add 1-2 cloves garlic, minced for flavor
**Note: For help cooking quinoa (especially if 1st time), check out this link: http://www.thekitchn.com/how-to-cook-quinoa-63344. Pay attention so as not to overcook. Take off stove as soon as the seed starts to "pop" to avoid mushy texture. Similar to what happens to rice.
Option: Steam carrots, broccoli, and other veggies to quinoa pot. 1 stalk of broccoli has 7g of protein.