Recipes

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Recipe Central

**__Quinoa Stirfry__**

Ingredients

1 ½ cups Quinoa

1 bottle of VH sauce (teriyaki, pad Thai, ginger – whatever you prefer)

Veggies (red and green peppers, red onion, broccoli, cauliflower, mushrooms)

½ cup sliced almonds

Chicken or tofu

Sm. can of coconut milk

Curry spice

Pepper

Salt

Fresh garlic (1-2 cloves - we like a lot)

Directions

Fry up tofu or chicken in olive oil with garlic.

Once it’s is half cooked, add some curry spice (to taste) with pepper, salt, and some of the coconut milk and 1/3 of the VH sauce. Set aside once cooked.

In another pan, fry up veggies with the rest of the coconut milk and VH sauce.

Simmer until the veggies are at the consistency you like (we like them crunchy).

Combine the chicken or tofu with the veggies and simmer for 5 minutes.

Add the sliced almonds.

Mix together and serve on a bed of Quinoa.

Quinoa – to flavor Quinoa, add a pinch of salt, a few shakes of pepper and a splash of coconut milk to the water mixture. (To see how to make Quinoa – see below)

Serve with a glass of spicy wine (Shiraz).

**Quinoa Salad**

Cook 1 ½ cups of Quinoa

Refridgerate once cooked to cool

Add fresh garlic, olive oil, lime juice and pesto (to taste)

Cut up a red onion, some carrots, green and red pepper, broccoli, etc.

(basically whatever you like for veggies)

Add craisins and sunflower seeds

**Quinoa Cooking Directions** 1. Soak the quinoa for 15 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed.

2. If you don't have time for a longer soaking, use hot water and soak for five minutes

3. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the end.

4. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 ½ cups water & ½ tsp salt if desired.

5. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.

6. Cook for 15 minutes.

7. Remove quinoa from heat and allow to sit five minutes with the lid on.

8. Fluff quinoa gently with a fork and serve.

Ingredients: Method: Bring water to the boil, add the rice, seasoning package and salt and simmer on low until water absorbed (45 min for brown rice; 20 for white rice – if using a combination of brown and white, add the white rice after 25 minutes of cooking) Add 1 can of drained red kidney beans after rice is cooked Adjust the seasonings for taste (more salt or more heat – cayenne) Ingredients: 4 Boneless chicken breasts (or 8 thighs) (approximately ½ breast per enchilada) 2 Red Peppers chopped into large 1” x 1” chunks ( or 1 red and 1 green) Package fresh mushrooms (8 oz package) each mushroom chopped into 2 or 3 chunks 1 28 oz can diced tomatoes (or fresh chopped tomatoes) 1 envelope Fajita seasoning mix 1 package 10 or 12” whole grain tortillas (6 in package) Grated cheese Method: 1) Cut chicken into bite-size pieces and sauté, When almost cooked sprinkle with about 1 tablespoon of the Fajita seasoning mix, salt, pepper and if you like more heat, a little sprinkle of pepper flakes or cayenne. Do not over cook as this will also be in the oven later and you don’t want it t o be dry. Remove chicken to a dish. 2) Sauté chopped peppers and mushroom in same pan until there is some carmelization (browning) on the outside but they are still firm. Remove from heat. 3) You are now ready to assemble the enchiladas. You will need shallow baking dishes (either 3 8x8 square OR 2 9x11 rectangular) 4) Thoroughly spray the pans with spray oil. 5) Arrange the tortillas in the pans so that they are folded over. (In the square pans they fit nicely on the diagonal.) 6) Carefully open each and place 1/6 of the chicken pieces inside, then 1/6 of the vegetables, then add a scoop of the red beans and rice. Fold the tortilla back over and either pat down or tuck the edges in to make a little bundle. 7) Add the rest of the seasoning package to the tomatoes (I use frozen chopped tomatoes from last fall, but a can of diced or crushed tomatoes works well too, but will be saltier) 8) Pour 1/6 of the tomato mixture over each enchilada. If you like more spice this is a time to add a few pepper flakes or a shot of your favorite hot sauce. 9) Sprinkle each enchilada with a little grated low fat cheese (17 - 19% mf) 10) Cover each pan with foil that has been sprayed with spray oil (so the cheese does not stick). Bake at 375º until heated through (15 – 25 minutes depending on the temperature of your ingredients by the time you get it into the oven). Remove the foil for the last 5 minutes. You may add a little (1 tablespoon) of water if things are starting to look too dry. 11) These freeze nicely both before they are cooked in the oven or after. We like to freeze them in square foil pans before they are baked and then bake in 375º oven right from the freezer or allow to defrost first. (Don’t put the foil pan in the microwave.) 12) Serve with salsa and sour cream (fat free!) if desired.
 * Chicken Enchiladas**
 * with Rice & Red Beans**
 * Rice & Red Beans:**
 * 2 cups Brown Rice (or a mix of brown and Jasmine rice)**
 * 5 cups water**
 * 1 package Taco seasoning**
 * Salt**
 * Enchiladas:**