Southwest Veggie Quinoa

So, I know the title is weird, but quinoa (pronounced keen-wa) is a South American grain that is SUPER nutritious. It is a complete protein that is a whole grain, so its is high in fiber. Its kinda like couscous, but not as dry and crumbly. I heard about it a while back, and meant to check it out, then last week as we were perusing the bins at Winco, I saw it and bought a few cups.

I googled a recipe and found this one here. I modified it a little, and then modified it even more after making it tonight bc it was kinda spicy.

It turned out REALLY good. Even Dean liked it a lot. You could use any combo of veggies, but it has a southwest flavor, so I would keep the black beans and corn, and then experiment with adding others to it. We did zucchini tonight, but I think next time I will try asparagus (since Dean loves asparagus) and maybe grape tomatoes. Carrots would work, as would broccoli/cauliflower. Peppers (red or green) would also be a yummy addition.



Southwest Veggie Quinoa

1 t veg oil
1 onion (minced)
3 cloves garlic (minced)
1-2 c veggies (zucchini, asparagus, peppers, grape tomatoes, broccoli, cauliflower, carrots, etc)
3/4 c raw quinoa
1 1/2 c chicken broth (I used 1 1/2 c water and 2 bouillon cubes)
1 t ground cumin
dash of ground cayenne pepper (recipe called for 1/4 t, I used less than 1/8 t, and it was still pretty spicy)
1 t dried cilantro (or use 1/2 c fresh, and add it at the end instead)
1 c frozen corn
1 can black beans, drained and rinsed

Saute onion, garlic and veggies until tender and slightly browned. Add quinoa, broth, and seasonings and bring to boil. Reduce heat, cover, and simmer for 20 mins. Add corn and black beans, bring back to simmer for a few minutes. Serve.

Easy Tomato Soup

And twice last week, I made homemade tomato soup. Dean had some at Jason's Deli and said he wouldn't mind it if I made it for dinner, which was a total shocker since he "hates soups." I found a basic soup recipe on foodnetwork.com and tweaked it a bit. Pops, Dean and I loved it. Marnie thought it was "too thick" and kept calling it "sauce," and suggesting that we serve it over pasta or chicken. Weird. Apparently she is too accustomed to Campbells Tomato soup. :)

So here is my modified recipe:

Kylie's Tomato Soup

3 cans of chopped tomatoes
3/4 c olive oil
salt and cracked pepper

Drain tomatoes, and reserve the juice for later. Spread tomatoes onto cookie sheet and drizzle with olive oil, and sprinkle liberally with salt and pepper. Roast in 450 degree oven for 30 mins, til they get a little color.

Meanwhile, dice:

2-3 stalks celery
2-3 carrots
1 large onion
3-4 cloves of garlic

In a large pot, heat:

3/4 c olive oil
1/4 c butter

Add

2 t dried basil (if you have fresh basil, wait and add it at the end of the soup with the milk)
and all the veggies

Saute the veggies til they are pretty soft, about 20 mins.

Add

roasted tomatoes
2 c chicken broth (I used 2 chicken bullion cubes)
reserved tomato juice
2 bay leaves
2 T tomato paste

Simmer another 20 mins. Then remove bay leaves, and add

1 c milk (or cream)

Puree with a hand blender (carefully!), bring back to temperature and serve with a little mozzarella or Parmesan cheese and bread. Yum!

Corn Pudding -Kramers

1 Stick of butter
1/4 cup of flour
1/2 tsp salt
1 1/2 Tbsp sugar
1 3/4 cups milk
3 cups of frozen white corn (thaw & chop)
3 eggs beaten until frothy (with a hand mixed for a long time)

In a sauce pan over med-high heat melt butter, stir in salt, sugar and flour. Stir constantly and cook until completely bubbly.
Add milk and cook until thick. Stir in chopped corn and blended eggs. Put mixture in a buttered casserole dish and bake at 350 for 45 mins or until golden brown on the top.