Chicken Andouille Jambalaya

Yesterday we went to Sam's Club to pick up some items for John.  While there, I decided to get a chicken.  Of course, since I also recently got a big bag of quinoa, I figured today would be a good day for jambalaya.  So, when I went out to run errands today, I stopped at Eastman Party store and picked up a package of Adell's Cajun Andouille sausages.  I love doing this because it gives me a chance to use of some of the vegetables I put up in the freezer.  Today it was red peppers, corn and peas.  The combination turned out especially nice.  The only thing that might have been better was a bit of okra.  As always, the combination of Rotel and andouille sausage give this dish quite a nice bite!  The quinoa works so nicely for me, it allows me to have a "normal-sized" serving.

Chicken Andouille Jambalaya

• 2 cups white quinoa
• 4 cups vegetable stock
• 2 (10.5 oz) cans Rotel tomatoes with chilis
• 2 cups diced red peppers
• 2 cups fresh sweet corn*
• 2 cups fresh sweet peas*
• 4 cups shredded rotisserie chicken
• 4 Adell's Cajun Andouille sausage links

Place all ingredients into crock of slow-cooker, placing the chicken and sausage on top.  Cover and cook on HIGH for 4-6 hours or until the quinoa is cooked and most of the liquid is absorbed.  Remove sausages, slice into 1/4" pieces and return them to the crock: Mix well.

*CSA ingredients

Beet greens and Quinoa

I decided to do something a bit different with my quiche this week.  At the farmers market, they had beets with the most beautiful green tops I have seen in a long time.  Beet greens are my preferred green because they have a unique flavor that is very subtle, but nice.  I have wanted to try and come up with a crust for my quiches because sometimes they come out quite liquid-y depending on what vegetables are in the quiche.  I believe the reason you have a crust is to absorb some of that off-liquid.  So, this morning, I decided to try and make a crust out of quinoa.  The reason that I chose quinoa is because the grain stays compact and has 4 grams protein per serving.  These are useful qualities for a person who has had gastric surgery.  You have to put together the crust and bake it.  Then once done baking, you fill the crust with your fillings and bake the quiche.  Today's quiche will have caramelized candy onions, Michigan ham and beet greens and stems.  To finish the flavor profile off, I have a nice aged Swiss cheese.

Beet Green and Ham Quiche with Quinoa Crust

Quinoa Crust

• 1 1/2 cups cooked quinoa
• 1/2 cup mozzarella cheese
• 1 large farm-fresh egg*

Filling 

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 medium candy onion**, sliced
• 1 small bunch of beet greens and stems**
• 1 cup Michigan ham, diced
• 2 oz aged Swiss cheese, thinly sliced
• 5 farm-fresh eggs*
• 1 cup skim milk
• 1 tsp garlic powder (I didn't have fresh garlic)
• Salt & Pepper, to taste

Preheat oven to 400F.  To make crust, cook quinoa as directed (I chose to use the microwave).  Beat egg; then mix quinoa, cheese and eggs completely.  Press into the bottom of prepared pie plate.  Bake for 15 minutes or until edges brown. Remove from oven.

Reduce oven to 350F.

Thinly slice the onions, set aside.  Wash and dry the beet greens and stems.  Separate stems from leaves.  Cut stems into 1/2" pieces.  Stack leaves and roll up; cut into 1/2" pieces.  Heat olive oil and butter in a large skillet over medium heat.  Add onions and mix well.  Cook until just translucent, then reduce the heat to med-low.  Cook, stirring frequently, until onions begin to caramelize.  Add stems and ham to pan and continue cooking until stems start to become soft.  Add leaves and mix well.  Cover and cook until greens just begin to wilt (about 5 minutes).  Cover and set aside allowing mixture to steam for about 10 minutes.

 In a medium bowl, beat eggs.  Season with garlic powder, salt and pepper.  Pour in milk and beat until completely smooth.

To assemble, place fillings into crust.  Layer with thinly sliced Swiss.  Pour egg mixture over fillings.  Bake for 30 minutes or until knife, inserted into center, comes out clean.  Allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients

Nutritional information (1/6 quiche):
Calories                                 279
Total Fat                                  14
Cholesterol                            194
Carbohydrates                         21
    Fiber                                      3
    Sugar                                     2
Protein                                     18

Beef, White Bean, Quinoa Stew

After a couple weeks in India, I had a taste for beef.  I had bought a pound of stew beef from Jack's before leaving for India and put it in my freezer.  I wasn't quite in the mood for traditional stew, so I looked around for other ideas.  I ran across a recipe for Beef and White Bean Stew but decided that I needed some additional protein and carbs in the recipe, so I added some quinoa.  It turned out to be a very nice, comforting stew.

Beef, White Bean and Quinoa Stew

• 1 lb Stew Beef
• 1 med onion, chopped
• 2 carrots, sliced
• 1 28-oz can petite diced tomatoes
• 2 15-oz cans cannellini beans, drained and rinsed
• 2 cups sweet corn
• 3 cloves garlic
• 1 1/2 cups beef stock
• 2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• salt & pepper to taste
• 1 cup dried quinoa (I used a mix of red and white)
• 2 cups water

Place all ingredients, except quinoa and water into bowl of slow cooker.  Cook, covered, for 4 hours on HIGH.  While the stew is cooking, boil water.  Add quinoa, stir and then cook, covered, for 15 minutes or until water is absorbed.  Season slightly with salt (but remember that you have seasoned the stew as well).  Stir quinoa into stew and cook for 15-20 minutes for flavors to combine.

Quinoa Jambalaya

I know that I have posted recipes for jambalaya here before, but, honestly, this is a flexible recipe, just like my quiches.  I do, however, now always make my jambalaya with quinoa instead of rice.  There are several reasons for this.  First, quinoa doesn't seem to expand in your stomach the way that rice does.  Second, it has 4 grams of protein per half cup serving, so it makes the dish even healthier for me.  Third, quinoa is one of only 2 plant products that has complete protein: all amino acids needed in your diet are contained in this wonderful little grain!  It cooks up the same way that rice does, so it's a great substitute.

Quinoa Jambalaya with Asparagus

• 2 cups quinoa
• 4 cups homemade chicken stock
• 2 cans tomatoes with chiles
• 5 boneless skinless chicken thighs
• 1 pkg al fresco Chicken Andouille sausage
• 2 cups asparagus pieces
• 2 cups mixed bell peppers
• 3 cloves garlic
• 2 cups corn

Combine all ingredients in crockpot.  Cook on LOW for 8 hours.  Remove chicken thighs and sausages; cool.  Shred the chicken and slice the sausages.  Return to the crockpot; stir to blend.

I Love Jambalaya!

My favorite recipe used to be ratatouille but it no longer fits into my diet as a main dish anymore. In an attempt to find a dish which allows me vegetables, but also has enough protein, I discovered jambalaya. I love the complete flavors, but most jambalaya is made with rice and I don't get along with rice anymore. However, there's this great grain called quinoa which doesn't expand in my stomach like rice does. But the other wonderful thing about quinoa is that it is a complete protein so, it lets me get my carb fix without overfilling me AND helps me make my protein quota.

 Andouille Quinoa Jambalaya

•  2 cups quinoa, dry
•  2 cups water
•  1 medium green pepper*
•  1 medium red pepper*
•  2 cans Rotel
•  1 cup salsa
•  2 links andouille sausage*
•  1 tsp areole seasoning
•  3 cloves garlic*
•  1 tsp ground cumin

 Place all ingredients into rice cooker bowl. Set rice cooker to porridge and press cook. When done cooking, fluff with a fork.

 *CSA ingredients

Quinoa Chili

There is nothing that says comfort better than a nice hot bowl of chili! Especially on a cold, snowy winter day. Oh yeah, and it also happens to be Super Bowl Sunday! Chili is essential Super Bowl food, right? The other thing I like about chili is that it can be a "pot-luck" meal. Yes, it is one of my favorite ways to use up things in my refrigerator. Today, Iam using up leftover quinoa and the pulled pork chops from the other night. We also got corn and tomatoes frozen from the summer in this week's share, as well as some young garlic shoots. I put all of this together with more traditional chili ingredients in my Crockpot last night and woke to an apt fullof wonderful chili smells! Of course, the big debate is always beans or no beans? Well, Iam a big beans in chili girl, but I really think this chili is hearty enough that I wouldn't miss the beans of they weren't there. However, since protein is my focus, I added the beans. Make it however you like it best!

 Slow-Cooker Pork Quinoa Chili

• 2 cups cooked quinoa
• 2 cups leftover Parmesan Honey Pork Chops*, shredded
• 2 cans Rotel (R) tomatoes with chiles
• 2 cups frozen tomatoes*
• 2 cups frozen corn*
• 2 cups cooked black turtle beans* 
• 1 can pinto beans, drained
• 1 Tbsp Chili powder
• 1 tsp dried oregano
• 6 garlic shoots*, sliced thin 
• 1 medium onion*, diced 
• 1 Tbsp olive oil

Heat oil over medium-high heat in a medium skillet. Add garlic and onions; cook until translucent. Add all ingredients to slow-cooker. Cover and cook on LOW for 6-8 hours. Serve with cheese and onions, if desired.

*CSA ingredients

Chicken, Kale and Quinoa

I know I have been talking about this all week, so I finally centered on what to do with these ingredients. As I have mentioned before, I am not really able to eat pasta anymore. This makes me a little sad because I really like chicken noodle soup. I have been learning that high protein carbs are much easier for me. Today, I decided to make chicken soup with quinoa instead of noodles.

 Chicken Kale Quinoa Soup

•  3 cups cooked chicken*, shredded
•  4 cups homemade chicken stock*
•  4 cups homemade vegetable stock*
•  3 medium carrots*, sliced
•  1/2 large turnip*, diced
•  1 large bunch kale*, washed and torn
•  2 cups cooked quinoa

 Place first 5 ingredients into Crockpot. Cook on HIGH about 3 hours or until turnips are almost cooked. Add kale and cook until leaves are bright green. Add quinoa and heat through.

*CSA ingredients 

Kale and Quinoa

Well, here it is, the first blog entry of the summer.  Actually, this is the second thing that I’ve made from the CSA, but this is an eaiser entry as I have made this salad before.  Tomorrow night my women’s choir (all 11 of us) will be having a picnic to discuss the future of the choir.  After a really great first year, we have decided that we really would like to strike out on our own.  When Jenny started the choir, it seemed easier to affiliate with the YMCA/SELREC programs that the old choir was involved in.  In the end, we decided that maybe we would be better off on our own.  Given that I have so many greens from the first two shares, I decided to make this bright summer salad again. 

Basalmic Summer Quinoa Salad

• 1/2 large cucumber*
• 1/4 cup basalmic vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp dried basil (may use fresh)
• 1/2 tsp garlic and herbs (may use fresh)
• 2 1/2 cups chicken broth*
• 1 cup quinoa
• 2 cups kale*
• 1 medium tomato*
• 1/4 cup feta (optional)
• 2 Tbsp chopped walnuts, almonds or toasted pignolias (optional)

Wash cucumber, cut into a 1/4 inch dice.  In a small bowl, mix vinegar, oil, basil and garlic.  Pour vinegar mixture over cucumbers and marinate overnight.

In a medium saucepan, bring broth to a boil.  Add quinoa and reduce heat to a simmer.  Cover and cook 10 minutes.  In the meantime, wash kale and remove stems.  Chop into bite-sized pieces.  After 10 minutes cooking, add kale to top of quinoa.  Cover and simmer another 5 minutes.  Turn off heat and allow to steam an additional 5 minutes.

Wash and dice the tomatoes.  In a large bowl, combine quinoa, cucumbers with marinade and tomatoes.  Refrigerate at least 2 hours before serving.  Salad may be served this way, or if you prefer, you may add crumbled feta cheese and/or nuts or pignolias.

*CSA ingredients

Ribs and Beets!

I had thawed what I thought was two packages of thick-cut pork chops this week.  When I went to cook them, I found out that one of the packages was beef short ribs.  While I just seared the pork chops and finished them in the oven, I couldn't resist making my favorite Southwestern Beef Ribs in the crockpot.  To use up beets and beet greens, I made Quinoa with Beets and Greens as a side.  If you need an easy way to roast your beets, just cut the greens about 2 inches above the beets, wash them really well, wrap them in foil, put them in your crockpot and let them cook on LOW for 4-5 hours.  They will be perfectly cooked and peel so easily when they cool!

Southwestern Slow-Cooker Ribs

• 1 lb beef short ribs*
• 1 can Rotel tomatoes with chiles
• 1 cup fresh salsa
• 1/4 cup cider vinegar 

  Place ribs in slow cooker and cook covered on LOW for 4-5 hours.  Mix tomatoes, salsa and vinegar in a small bowl.  Pour over ribs.  Change to HIGH and cook for about 1 hour.  Makes 4 servings.



Quinoa with Beets and Greens

• 2 cups vegetable broth
• 1 cup quinoa
• 2 medium roasted beets*
• 1/2 bunch beet greens, washed and cut to bite-sized pieces* 
• Feta cheese

Bring broth to a boil in a medium saucepan.  Add quinoa, cover, reduce heat to simmer and cook for 10 minutes.  In the meantime,  dice beets to 1/2" dice.  After the 10 minutes, add beets and beet greens to top of quinoa; cover and cook another 5 minutes or until all the liquid is absorbed.  Remove from heat and allow to steam another 5 minutes.  If desired, sprinkle with a 1-2 Tbsp Feta cheese.  Makes 4 servings.

*CSA ingredients

Summer Quinoa Salad

Today is our "annual" lab picnic.  My boss is celiac, so I decided to create a gluten free quinoa salad with all those beautiful vegetables we received this week in the CSA share.  I got a lot of input with my friends on Facebook and here is the final result:

Summer Vegetable Quinoa Salad

• 1 cup quinoa
• 2 1/2 cups water
• salt
• 1 medium yellow squash*
• 1 medium tomato, seeded*
• 1 cup spinach leaves*
• 3 basil leaves
• 4 oz quark*
• 1 Tbsp sugar
• 1/4 cup white vinegar
• 1/4 cup extra virgin olive oil
• 2 tsp grainy mustard

The night before, wash squash and dry.  Dice into 1/4-1/2-inch pieces (whatever size you prefer).  In a large container, whisk together sugar vinegar and mustard.  Add squash and mix well.  Cover and refrigerate overnight.

Bring salted water to a boil.  Add quinoa and reduce heat to simmer.  Cover and simmer for 15 minutes.  Turn off heat and allow to steam for another 5 minutes.  Fluff with a fork; set aside.

Wash all remaining vegetables; dry.  Add olive oil to squash mixture and mix well.  Dice tomatoes and add to squash; mix well.  Add quinoa and mix well.  Chiffonade (see note) spinach and basil leaves.  Stir into quinoa mixture.  Crumble quark (see note) over entire mixture; mix well.  Cover and return to refrigerator and chill at least 2 hours before serving.

*CSA ingredients


Notes:

1) Chiffonade refers to a very thin slicing.  Wash leaves and dry very well.  Stack leaves and roll together.  Using a very sharp knife, so you will not bruise the leaves, thinly slice across the roll.  When finished, fluff the slices.  This makes a very pretty garnish for salads or even main dishes.

2) Suggestions were made to use Feta in this salad.  I did not have Feta, however, I did have Quark.  Quark is a dry savory cream spreadable cheese of German origin.  I had never tried it before, but for those who think that Feta is a bit too sharp, this would make a nice substitute.

Quinoa and eggs

We woke up late this morning and were both very hungry.  So what can you do that is quick and hearty?  I had a serving left of the Beet Green Quinoa salad (http://csafoodie.blogspot.com/2011/06/greens.html) I made earlier in the week.  I wondered if that would make good scrambled eggs:

Beet Green Quinoa Scrambled Eggs

• 1 cup Beet Green Quinoa Salad*
• 2 lg eggs*
• 4 lg egg whites*
• 1/4 cup feta cheese

Beat eggs and egg whites with salt and pepper to taste.  Heat quinoa salad over medium heat.  Pour eggs over quinoa and sprinkle with feta.  Cook until bottom eggs are cooked, then using a spatula, slowly scramble eggs until they are just wet.  Makes 2 servings.

Note: I am not lucky enough to have oven-safe pans.  If I did, I would have finished this as a frittata instead.  To do this, you would begin cooking the eggs as above, however, once they are cooked about 2/3 through, you place them under the broiler until the top is browned.  As a frittata, this recipe could serve 4 along with a green salad or other vegetable side.

*CSA ingredients

English Cut Beef Short Ribs

I have to say that we are definitely getting spoiled with all the beautiful cuts of meat we get through our CSA shares.  For two weeks running, I purchased beef short ribs and they were beautiful and lean.  So, when I traveled to Troy today, I brought them with me.  When I got here, I threw them in John's crockpot using my favorite Southwest Short Ribs recipe:

Slow-cooked Southwest Short Ribs

• 3 lbs English-cut Beef Short Ribs*
• 1 can Rotel tomatoes w/ chiles
• 1 15-oz jar medium salsa (you may use mild or hot to taste as well)
• 1/4 cup cider vinegar
• 1 jar water

Place ribs into crock of Slow-cooker.  In a medium bowl, combine remaining ingredients.  Pour mixture over ribs.  Cook on HIGH for 3-4 hours.  Makes 6 servings (2 bones each).  Sauce may be served over rice, quinoa or orzo. 

*CSA ingredients

I serve this with Seeds of Change Quinoa with Brown rice.  It is available at Costco and is ready in 90 seconds (microwave).  Each packet serves 2.

GREENS!!!!!!!

This weeks theme seems to be GREENS!  We have Swiss chard, spinach, beautiful beet greens (and if you have been reading for long, you know I LOVE beet greens) and kale this week.  I am slowly learning how to cook the heartier greens in this bunch (kale and chard), but beet greens are so much easier and so beautiful with their red stems.  Tonight, I was in the mood for quinoa, so I searched the net for ideas.  Here is a recipe I adapted from another blog: Food52

One Pot Beet Greens and Quinoa Pilaf
Adapted from http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf

• 2 cups salted water
• 1 cup quinoa
• 1 bunch beet greens*
1 meyer lemon, zested and juiced
• 1 tablespoon extra virgin olive oil
3 tablespoons toasted pine nuts
• 1/4 cup quark*
salt and pepper

If your beet greens are attached to beets, cut them about 1" above the roots.  Place in a large bowl and soak for about 5 minutes.  Drain and rinse, making sure all sand is removed.  Cut off stems and store for other uses.  Cut greens into bite-sized pieces.

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the beet greens and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, olive oil, pine nuts, and goat cheese. 

Check the quinoa and greens when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the greens tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and greens are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.  Makes 2 to 4 servings.


*CSA ingredients

March 15: A little quinoa dessert

I have another half gallon of apple cider left over from the last CSA package that I was having trouble using up.  I was also looking for a light fun dessert.  When I was searching the web for a quick light dessert, I ran across a recipe for quinoa pudding on Allrecipes.com.  I adapted the recipe for my rice cooker:

Quinoa Rice Pudding
Adapted from Allrecipes.com

• 1 cup quinoa
• 2 cups water
• 2 cups apple cider*
• 1 1/2 tsp cinnamon
• 1 cup raisins
• 1 tsp lemon juice
• 2 tsp vanilla extract

Place all ingredients into bowl of rice cooker.  Choose sprouted rice (or white rice) setting and press Cook.

Makes 12 (1/2-cup) servings

Weight Watchers PointsPlus Value: 3

*CSA ingredients

Sunday night dinner

Okay, so I will admit....when I am in the process of cutting up vegetables, I do tend to get a little over-ambitious in plans.  Because I knew that it would take the longest to peel the brussels sprouts leaves, I started with that dish tonight.  And then I realized that the dish called for quinoa and decided: "Maybe I don't need to make carbonara tonight".  I think I was probably right with that assessment.  Here's the recipe for the brussels sprouts:

 

Sauteed Brussels Sprouts over Quinoa
Adapted from Vegetarian Times Magazine

• 2 Tbsp pepitas (they called for hazelnuts)
• 2 Tbsp Olive Oil
• 8 oz Brussels sprouts, trimmed and halved
• 1 1/2 cup water
• 3/4 cup quinoa
• Salt & pepper to taste
• 2 oz fresh romano (they called for feta), optional

 

1. In a small dry saute pan, toast pepitas over medium heat, stirring constantly, until they begin to pop and turn brown.  Set aside.

 

2. Bring water to boil.  Sprinkle with quinoa. Reduce heat to a simmer, cook 15 minutes or until all the water is absorbed.  Remove from heat and set aside

 

3. In the meantime, peel leaves from Brussels sprouts halves, discarding the cores.  Heat olive oil over medium-high heat.  Add Brussels sprouts leaves and saute for 5 minutes.  Sprinkle with 3 tablespoons water and cook for about 1 minute more or until leaves are tender.  Add minced pepitas, garlic, salt, pepper and cooked quinoa; mix well.

 

4. Place mixture into bowls and sprinkle with romano cheese.  Makes 2 servings.

 

Tip: When they suggest that you cut the brussels sprouts in half, follow the advice.  It does make it easier to peel the leaves from the core.

 

 

 

This was an absolutely lovely dish, but would only qualify for a light dinner.  My husband was not ready for just a light dinner, so I made a soup from the cauliflower. 

 

Curried Cauliflower Apple Soup
Adapted from recipe by Gail Greenblat

• 16 oz cauliflower florets
• 1 clove garlic
• 1 tbsp olive oil
• 1/2 tsp curry powder
• 8 oz applesauce (I used natural)
• 2 cups chicken broth
• 1 cup water

 

Steam cauliflower in microwave for 8 minutes on High.  In a smaller bowl, combing olive oil, garlic and curry powder.  Heat 3 minutes on High. Watch closely so it doesn't burn.

 

In a large bowl, combine caulflower, curry mixture, applesauce, broth and water.  Heat at 80% for 5 minutes more.  Cool.  Puree with an immersion blender (I do not have one of these, so I used a good old-fashioned blender).  Adjust seasoning. 

 

 

 

I was surprised how bright green the cauliflower pureed up!  I didn't think that it was quite that green.  I might increase the curry next time and then add a few diced apple pieces as a garnish.  But this is definitely a keeper recipe!

 

BTW, if anyone is wondering what I'd like for Christmas, an immersion blender would be really nice ;).  I am sure I won't get it this year, but it is something that would be quite handy!