Wednesday, October 29, 2014

Mediterrasian Quinoa

When I auditioned for Masterchef 2015 in September, I spent about a month trying to decide what to make. Originally this dish was just topped with scallions, but one day I wanted to kick it up and I just happened to have cilantro and feta in the fridge and I fell in love with this! 

This was the dish I made that got me to the second round!!! It's so easy, yummy and just the perfect amount of spice and sweetness....

Ingredients:
1 cup quinoa
1 8oz pkg firm tofu, cubed
1 red bell pepper, chopped
1/2 cup onion, minced.
8 oz shitake mushrooms, chopped
1/2 cup brown sugar
1/4 cup soy sauce
2 Tablespoons sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
8 oz feta cheese, crumbled
1/4 cup cilantro

Directions:
Cook quinoa in a pot of salted boiling water according to package instructions.

While quinoa is cooking, add heat a large skillet over medium heat and brown tofu with 1 tablespoon of sesame oil. when tofu has browned, remove from pan. Sauté peppers, onions, mushrooms and garlic with the remaining 1 tablespoon of sesame oil. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. 

Mix with cooked quinoa and top with feta and cilantro.


Monday, October 6, 2014

Gluten Free Mini Pot Pies

One of my hubby's favorite dishes is chicken pot pies! I wanted to try something new to make a healthier version of the pot pie.

This was a huge success. The kids loved helping with this and eating as well. It was so easy to make as well.

Since I don't eat chicken, I did a vegetarian version for myself and did mushrooms instead of chicken. I recommend doing a mixture of mushrooms. I used baby Bella and shitake mushrooms. 

These little pot pies were so good, I may need to add this to our shopping list every week!!

Ingredients:
1 tablespoon coconut oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese 
1/2 cup Original Bisquick™ mix (I used gluten free mix)
1/2 cup milk (I used almond milk)
2 eggs


Directions
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. 

Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Here is the chicken version:

Here is the mushroom version: