Quinoa and Bean Pilaf

Apr 13, 2013 by

It has been a while since I’ve had some quinoa. Thankfully, the lifestyle challenge that I am participating in with some friends encouraged me to find recipes using my favourite grain. My friends couldn’t have asked me to join at a better time. I  needed to shake things up a bit, specifically with regards to my eating habits.

I have worked so hard to eat well and to set an example for my children. My health has been okay over the past few years (only a few chronic pain episodes) but my husband and children have taken priority. I take care of them in every way. But if it is one thing I have to remember – if Mommy isn’t well, everyone suffers. Now that wasn’t meant to be a harsh statement in any way. Those who know me will understand me clearly. My priority should be to take care of me, so that I can take care of the ones I love. It sounds simple as I type, but when day-to-day routine comes around, I really don’t have time to figure things out. It’s really just go, go, go!

And that’s why it is important to get rid of old habits and create new ones that will stick. I was reminded over the past few weeks that preparation is the key to success. Last week’s challenge was to commit to eating whole grains and legumes,  and not to consume meat. Eating well has never been a problem for me. It has been preparation that seems to get me. New routines have caused me to find whatever I can prepare quickly, and clearly that isn’t always best. I’m working on improving that. I enjoy planning and being prepared, so this challenge has really allowed me to dust off that skill of mine. Of the few things I made, I really wanted to share this Quinoa dish. I adapted this Bean and Pilaf recipe from The Food Network, and as always I used what I had available to me when it came to the ingredients.

 Quinoa and Bean Pilaf_1

 

Since the start of the challenge, I have made a few things that I really enjoyed and wanted to share some of them here. I shared the photos on my Facebook page and will continue to do so occasionally during the challenge. I will post the really good ones.

Quick Meals LC2013

  

Quinoa and Bean Pilaf

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

Ingredients

  • Grapeseed oil for sauteeing
  • 1 Scallion, thinly sliced
  • 1 Celery stalk, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 Cup Quinoa, rinsed and drained
  • 2 Cups Chicken or Vegetable Broth
  • 1 Carrot, washed, scraped and sliced
  • 1/2 Cup Sweet Corn
  • 1/2 Cup Edamame
  • 1 19oz can Dark Kidney Beans, rinsed and drained
  • 2 Cups Baby Spinach
  • Shredded Cheddar Cheese for serving
  • Salt and pepper

Instructions

  1. In a medium pot, sautee scallions and celery over medium heat for about 5 minutes.
  2. Add garlic and a pinch of salt and pepper
  3. Stir in the tomato paste
  4. Add the quinoa and then the broth. Gently stir to combine
  5. Add the carrots and beans, then cover and bring to a simmer
  6. Check every 5 minutes until the broth is fully absorbed
  7. Add the sweet corn and edamame. Stir to combine
  8. When the liquid is fully absorbed, remove pot from heat and stir in spinach
  9. Transfer to plates and top with shredded cheese
  10. Serve and enjoy hot
http://lovelypantry.com/2013/04/quinoa-and-bean-pilaf/

 

Red Kidney Beans have been a part of my diet for the better part of my adult life. I usually use it one dish – my Rice and Peas. I’m loving the versatility of beans. An awesome way to get fiber and protein.

 Dark Red Kidney Beans

 

As always, when cooking with delicate greens like spinach, you add at the very end once the pot has been removed from the heat source.

 

Quinoa and Bean Pilaf_3

 

This one pot dish could easily be a mid-week supper. It is easy to make, filling and wonderfully good for you.

 Quinoa and Bean Pilaf_2

 

If you are looking for a quick and healthy meal, try this one. It is easy to customize based off what you have available in your fridge or pantry.

 

 

Quinoa and Bean Pilaf_4

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Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Jan 13, 2013 by

Today is a very special day for #SundaySupper. We are celebrating our very first birthday! For one year, #SundaySupper has been inspiring families with home cooked meals every Sunday. Most Sundays, you will read my accolades about the #SundaySupper family and the camaraderie we share. The internet is a huge place, and I feel quite privileged to have found a very special group with whom I can break bread with and get to know through their weekly posts. I remember my very first #SundaySupper post. I joined in April 2012. The theme was Budget Friendly Meals and I made Baked Butternut Squash & Asparagus Risotto. I loved that recipe. And I still bake my Risotto to this day. There were about 12 of us participating that day. Who knew that #SundaySupper would become such an integral part of my blogging experience. We get to learn about cuisine from all over the world. We learn about family history and traditions.

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us during the past year. Honestly, it took me a few days to decide on a recipe from past #SundaySupper events. I finally decided on a very colourful and healthy salad that was part of the event titled  “100 recipes every mom should have”  by  Katie Workman. This event was held in July so I was unable to participate since I was on vacation. But I felt like I didn’t skip a beat. Every recipe for our #SundaySupper events is listed on the Family Foodie website for ongoing inspiration.

I was inspired by a post from Sunithi, from Sue’s Nutrition Buzz. Her post was titled “Skillet Spinach Corn with Edamame and Bacon Bits“. Absolutely delightful! This recipe totally fit in with my current mindset which is to eat healthy! The ingredients are items that I generally have on hand and the combination of colours is just absolutely visually appealing. Sue always posts healthy recipes which I have always appreciated. I know you will love and appreciate this recipe from our #SundaySupper archives.

Skillet Corn Edamame with Spinach and Bacon

Skillet Corn Edamame with Spinach and Bacon

 

 

Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Recipe Type: salad
Author: Lyn, adapted from Sue’s Nutrition Buzz
Prep time:
Cook time:
Total time:
A warm salad filled
Ingredients
  • 1 Cup Sweet Corn
  • 1 Cup Edamame
  • 2 Heaping handfuls of baby Spinach
  • 2 scallions, chopped
  • 1/2 Red Sweet Pepper, slice and diced
  • 1/4 Cup Cilantro, chopped
  • 1/2 Cup Red and Orange Cherry Tomatoes
  • 2 Slices Bacon
  • 1/2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cumin
Instructions
  1. In a serving dish, place spinach to cover most of the dish.
  2. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
  3. Drain the skillet of most of the oil, reserving about a tablespoon
  4. Add scallions to the hot skillet and sautee for about a minute
  5. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
  6. Add cilantro and fold in gently
  7. Add tomatoes and fold in and allow to warm through for about a minute
  8. Using a large spoon, transfer the contents of the skillet to the bed of spinach.
  9. The heat from the salad will cause the spinach to soften nicely
  10. Top the salad with the bacon bits. Serve warm and enjoy

 

Skillet Corn Edamame with Spinach and Bacon - main ingredents

Skillet Corn Edamame with Spinach and Bacon – main ingredients

 

The main change to the original recipe – I did not add the spinach to the skillet. It will soften when the corn and edamame are placed on top. I also changed the title just a bit because of this change. I also did not use any oils. I just used some of the fat rendered from the bacon. It gave the salad such flavour!

I can see this salad being served with most meats as a side dish. I had it myself as a main dish and it certainly hit the spot. The salty bacon, the creamy edamame, the cilantro, the sweet corn, the tomatoes, sweet pepper..they all combined very well together.

 

Skillet Corn Edamame with Spinach and Bacon-7a

Skillet Corn Edamame with Spinach and Bacon

 

Here are the recipes from the #SundaySupper family. They all look wonderful! This must have been a big task! After all, How do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

Announcing a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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Risotto Pie

Nov 30, 2012 by

Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto  Pie, though. Until now.

This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!

 

Risotto Pie

 

Risotto Pie

Recipe Type: Main, Lunch
Author: Lyn via cook book “Gluten, Wheat & Dairy Free”
Prep time:
Cook time:
Total time:
Serves: 6
A savory pie made from risotto, scallions, spinach, mushrooms and corn
Ingredients
  • 1 Tbsp Olive Oil + Cooking Spray
  • 1 Cup Arborio Risotto Rice
  • 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
  • 1/2 Cup Coconut Milk
  • 4 Scallions, thinly sliced
  • 1 Cup Fresh Baby Spinach
  • 1 Cup Mushrooms, chopped
  • 1 Cup Sweet Corn
  • 2 Eggs, beaten
  • 1 Tbsp Chopped Parsley
  • Salt & Pepper
Instructions
  1. Preheat oven to 400F
  2. Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
  3. In a medium-sized saucepan, heat olive oil.
  4. Add the rice and stir for about a minute. Gradually add about 1/4 cup of broth at a time, stirring often until the liquid is absorbed.
  5. When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
  6. Season well with salt and pepper.
  7. Remove from heat.
  8. Stir in eggs
  9. Add spinach, parsley and corn, stir to combine.
  10. Transfer the mixture into the prepared pan
  11. Smooth the mixture into the pan, then bake for 30 minutes until golden brown
  12. Cut and serve when warm

 

I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.

 

Risotto Pie, ready for the oven

 

This pie is quite delicate so care should be taken when transferring to a serving platter.

 

Risotto Pie, made with spinach, scallions, mushrooms, parsley and sweet corn

 

I garnished with some fresh spinach and a few carrot shavings.

 

Risotto Pie

 

This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.

 

Risotto Pie

 

My husband and I really enjoyed this Risotto Pie. It was different, it was interesting.  I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.

 

Risotto Pie

 

I hope you enjoyed this recipe today!

~Lyn

 

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Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto

Dec 16, 2011 by

Every now and again I tend rebel. I’ve been using recipes because that’s how I learned to cook. But some days I just want to throw caution to the wind and follow my heart and do what comes to mind. And that’s exactly what I did. I gave my friends on Facebook a quick peek at what I prepared. Because I didn’t follow a recipe, I don’t have a fancy name for it so the ingredients will have to do for now.

On my recent grocery shopping trips, I picked up a few items just for fun. White/Black Truffle Extra Virgin Olive Oil and Smoky Paprika Chipotle Seasoning. Both completely out of my comfort zone but I’m all about expanding my horizons. The risk was well worth it. Although I did hold back, just a little.

I used Kale for the “pesto” because I really like the health benefits and it has a nice flavour. However, after smelling the Chipotle seasoning (that bad boy is strong), I opted to leave the cheese and any form of nut from the pesto. Traditional pesto consist of  Basil, Parmesan or Romano Cheese, Olive Oil, Pine Nuts and Garlic. It makes me smile to myself and ask the question – is it still really pesto if it doesn’t have cheese and nuts? Ah well. It tasted great so I’m still calling it pesto. There. I’ll try it with all the ingredients next time.

 

Black / White Truffle Extra Virgin Olive Oil

Smoky Paprika Chipotle Seasoning

Smoked Paprika Chipotle Chicken

 

 

Kale Pesto

 

Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto
Recipe Type: Entrée
Author: Lyn from The Lovely Pantry
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
A spicy meal suitable for any day of the week
Ingredients
  • 5 Chicken Breast Cutlets
  • 2 Tbsp Smoked Paprika Chipotle Seasoning
  • Salt & Pepper
  • 3 Cups Spirali Pasta (Or any pasta you have – Penne or Fusili)
  • 1 Cup frozen Kale, defrosted
  • 2 Tbsp White Truffle Olive Oil
  • 1/2 Cup Frozen Sweet Corn, thawed (optional)
Instructions
  1. Prepare Pasta according to package instructions
  2. Season chicken on both sides with salt, pepper and chipotle seasoning.
  3. In a large skillet, cook chicken for about 5-7 minutes on each side or until chicken is cooked through and juices run clear.
  4. In a small food processor, combine Kale and White Truffle Olive Oil.
  5. Drain pasta. Add Kale and toss to combine. Season with salt and pepper.
  6. Cut chicken into strips. Serve with pasta and corn as garnish if desired.

 

Smoked Paprika Chipotle Chicken, Pasta, Kale Pesto & Sweet Corn

 

There’s no need to panic if you didn’t plan dinner tonight. The possibilities are endless…

 

 

 

 

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