Last week I focused on replacing carbs like rice and pasta with veggies. It went so well that we will be replacing rice and pasta with grated cauliflower and spaghetti squash in prety much every application we can.
This week I wanted to focus on trying healthier grains in my attempt to go gluten-free, particulary Quinoa. Central Market has bulk whole quinoa for very cheap. It doesn't weigh much, so a pound goes SO FAR! I also purchased a package of ground quinoa flour. If I like the flour, I will probably start grinding my own to make it cheaper.
Monday: Taco Salad (again!)
Hubs loved this recipe, so I'm doing it again. Of course, I'll still be using cauliflower instead of rice. I used orange cauliflower last week, and it looked like spanish rice. Very cool :)
Recipe can be found in last week's menu plan: April 11-15 2011 Menu Plan
Tuesday: Quinoa and Black Bean Salad
After reading the reviews on this recipe, I can't wait to try this. I will be canned corn instead of frozen, and will be adding a little more cayenne for some extra heat. I will also be eliminating the onion, because I don't like them.
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1.Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
This recipe comes courtesy of PCOS Diva and AllRecipes.
Wednesday: Raspberry Balsamic Chicken and Sour Cream Fudge Cupcakes
I really want to bake this week, and I think this is the perfect day to do it. Can't wait to try the cupcakes!
Raspberry Balsamic Chicken
I'm not a fan of anything related to an onion, so I will be skipping the shallots in this dish.
3/4 cup seedless all-fruit raspberry jam
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 4- to 5-ounce boneless, skinless chicken breasts, tenders removed (see Tip)
2 1/2 teaspoons extra-virgin olive oil
1/2 cup chopped shallots, (2-3 large)
1 1/2 teaspoons minced fresh thyme
1. Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.
Courtesy of PCOS Diva and FitnessMagazine
Sour Cream Fudge Cupcakes
¼ cup butter (or margarine)
½ cup water
¼ cup cocoa powder
1 cup sugar
1 ¼ cup quinoa flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (optional)
2 eggs, separated
1 teaspoon vanilla
¼ cup sour cream
Preheat oven to 375˚. Place butter and water in saucepan. Bring to boil, remove from heat and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla, and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a toothpick inserted in center comes out clean.
Makes 12 cupcakes
Courtesy of Quinoa Corp.
Thursday: Veggie Burgers with Sweet Potato Fries
I'm going easy today, with burgers and fries. No special cooking - just heat and eat. I picked up some Bruschetta Tomato Basil Parmesan Veggie Patties made by Boca Burger. Check your vegetarian/organic frozen section of your grocery store for these. I'm going to top them with more veggies and serve with sweet potato fries. I picked those up from the frozen section of my grocery store.
Friday: Turkey and Quinoa Meatloaf
I'm going to round out this week with more quinoa. I love a good meatloaf, and I like the sound of this recipe :) (Again, I will be removing the onions)
1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water
1.Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2.Preheat an oven to 350 degrees F (175 degrees C).
3.Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4.Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5.Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Courtesy of AllRecipes