People have been talking about making stuffed peppers since forever, and I’d always wanted to delve into this goodness (I like the way they look, and there’s just something awesome about stuffing all kinds of food into another food), but the peppers were always wildly expensive, so I did not. :[ They went on sale the other day though, so here we are!
I kinda effed up on this because I forgot to cover them in foil, so they got a tad bit burnt, but…it still tastes great. :D? Recipe from here.
Quinoa Stuffed Peppers
-1/2 can cream of chicken (original recipe called for cream of mushroom, but I already had an open can of cream of chicken from the chicken bake)
-2 cups frozen veggies, diced/thawed
-half a can of black beans
-1 cup quinoa, cooked
-1 tsp paprika
-1 tsp cayenne pepper
-slices of pepper jack cheese, quartered
1) Slice the tops off the peppers and pull out the seeds. Slice a little off the bottom if it won’t stand on its own.
2) Mix remaining ingredients in a bowl. Scoop the mixture into the peppers and top each with a quarter slice of cheese.
3) Cover with foil and bake at 400 degrees for 30 minutes.
I made these by accident. I meant to make sweet potato cakes and somehow ended up with these instead (I was spacing out). This was missing half a cup of sweet potatoes, apparently, so I guess I wasn’t completely out of it. I just…didn’t remember to include it. I’m awesome like that. They’re good though (assuming that you like tuna, obviously), and pretty darn healthy! I imagine some kind of yogurt tahini sauce or somethin’ would be kinda awesome on it. Recipe from here.
Tuna Quinoa Cakes
-2 cans tuna, drained
-¾ cup quinoa, cooked
-2 cloves garlic, minced
-1 tbsp lemon juice
-¼ c plain 0% Fage Greek yogurt
-1 tbsp dijon mustard
-1/2 tsp cayenne pepper
-1 tsp paprika
-½ cup whole wheat breadcrumbs
1) Preheat oven to 400 degrees.In a small bowl, combine the tuna and other ingredients and stir until well combined.
2) Bake for 20 min, flipping once. These can also be pan-fried, and you can use salmon instead of tuna.
If you didn’t know before, I guess you know now–when I’m stressed/bored/have free time, I like to frequent food blogs for healthy-ish recipes to stockpile so that someday, if I ever have time in the world, I can make em’ all! (Not all at once, of course.)
There were some gigantic sweet potatoes on sale, so I decided to finally get a start on the sweet potato recipes I had. (Only of course ,being me, I spaced out and started following the recipe for tuna quinoa cakes instead and ended up making both, along with a cake. This is the point where I realized that I made too much food and…this is probably when it’d be good to have roommates, haha. I offered up some of the tuna cakes to my neighbor, but he’d just started cooking dinner, so perhaps another time. He’s gonna need to try these though, because, not to toot my own horn or anything, but THESE ARE AMAZING.
Anyway. This recipe was adapted from howsweeteats. Adapted because I didn’t have fresh herbs and I uh, forgot to add the cheese (and I actually went and bought some today too!). I guess that means I’ll just have to make it again sometime. :D
Sweet Potato Quinoa Cakes
-1 medium sweet potato, mashed
-1/2 red onion, diced
-2 garlic cloves, minced
-1/2 cup cooked quinoa
-1/4 cup whole wheat bread crumbs
-1 egg, lightly beaten
1) I uh, made several cuts to the sweet potato and microwaved it for a couple minutes to soften it enough to mash it and remove the skin. Add pepper, sea salt and garlic to the mashed sweet potato.
2) Add quinoa and bread crumbs to the mixture, then add in the egg and mix until moistened. Form them into patties.
3) Either pan-fry them or throw them in the oven (preheated at 400 and baked for 20 minutes). I opted for the oven because someone’s really terrible with flipping things and it always just ends up breaking apart and looking all ugly and broken.
The blackberry salsa they made sounds amazing. Swear I would’ve tried making that too, if I’d had blackberries to spare. :O
I don’t just have shopping disease. I have the plague. Exactly one week and one day ago, I successfully sniped my first item ever on ebay. Ever since then, it’s been a downward spiral. :[ I got a ton of stuff that would normally have been a crap ton more expensive, but were basically super awesome deals–the only problem is, a bunch of super awesome deals summed up together is still a considerable chunk of money. My only solace is that what I consider to be spending a good chunk of money is actually still well under what a couple people I know would blow in a single shopping trip to the mall.
In the interest of full disclosure, I have [unfortunately] spent ~$245 in the past week. BUT, this is all the stuff that it paid for:
-3 sweater dress-lookin’ things (that I can wear in cold weather)
-1 Calvin Klein fitted athletic jacket
-1 Nike athletic jacket
-1 fitted athletic jacket (yay Costco! can you tell I have a thing for fitted jackets >_>)
-1 super-cute blue/white dress
-1 Sunbeam 5891 2 lb. programmable breadmaker
-Grecian headband, flower hair accessory, dragon ear wrap, ear cuff, 2 pairs of earrings, 1 ring
-1 super-cute apricot-white hooded coat
-1 Cuisinart ICE-21 Frozen Yogurt/Ice Cream/Sorbet Maker
-1 pair of yoga pants
-4 Burt’s Bees lip balms (2 regular, 2 pink grapefruit)
-1 Burt’s Bees Head to Toe Kit
-1 fitted hoodie
-1 halter bikini top
Anyway, my loss = your gain. (Well, my gain too, I guess, but not in a monetary sense.) My purchases include a breadmaker from ebay for much cheaper than it would’ve been otherwise, as well as an ice cream maker, which apparently used to be $80, went on sale for $60 with an additional 10% off yesterday. Coupled with the gift card that I won at Casino Night back in December of last year…let’s just say it was an awesome deal. So stay tuned for future bread/ice cream/frozen yogurt recipes! I hope to get lots of use out of them, and I hope this also means I won’t ever have to buy bread/ice cream again. (I haven’t had ice cream in half a year. o_O )
I made these for a potluck farewell dinner for one of our professors back in September. :O (The quinoa, as usual, was cooked in my rice cooker: 1 cup quinoa, 2 cups water.) I wasn’t sure of everyone’s dietary preferences, so I looked up a vegan recipe and here we are. :O This recipe was adapted from wellvegan.
Apricot Quinoa Muffins
-1 cup vanilla soy milk
-1 tbsp ground flaxseeds
-1/4 cup EVOO
-1/8 cup honey
-1/2 tsp. vanilla extract
-1 1/2 cups whole wheat flour
-1-1/2 tsp baking powder
-1/2 tsp. salt
-1/2 tsp. ground cinnamon
-1 1/4 cups cooked quinoa
-1/2 cup finely chopped dried apricots
1) Preheat oven to 350° F. In a medium-size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, honey, and vanilla.
2) In a large bowl, sift together flour, almond meal, baking powder, salt and spices. Add the wet ingredients to the dry and mix until just incorporated. Gently fold in the cooked quinoa and the dried fruit.
3) Pour into the muffin tin and bake for 20-22 minutes or until it passes the toothpick test.
Please refer to this post for more information on salad-in-a-jar recipes!
For the record, I don’t actually measure out “1 tbsp of _____.” I just provide that as a rough estimate. In actuality, I just pour a little of each and if it looks/smells right, I go with it. I don’t tend to enjoy salads that are drenched in dressing, so everything is really up to you, or “to taste” (one of the best blanket terms). I also forgot to throw in the sugar that I meant to add because I’d already put it away…but feel free! It should make it cooler. This will probably taste more “Asian-inspired” due to the sesame oil (and rice wine vinegar). :X
Originally, I was actually going to make a curry one from theyummylife, but I discovered that I didn’t have white wine vinegar (I do have apple cider vinegar and distilled white vinegar though?), but I’ve never made anything with either of those, so I decided to sub with rice wine vinegar. While I was doing that, I figured I might as well experiment and try it with sesame oil. After all, sesame oil is pretty darn magical and makes everything amazing.
Rice Wine Quinoa Salad in a Jar
-1 cup quinoa
-1 tbsp EVOO
-3 garlic cloves, minced
-1/2 tsp sea salt
-1/2 tsp ground black pepper
-1 tbsp rice wine vinegar
-1 tbsp sesame oil
-sprinkle of brown sugar
-1 pinch sea salt
-1 pinch freshly ground pepper
-1/4 cup corn, patted dry if wet
-3-4 cherry tomatoes
-white button mushrooms, sliced
-lean turkey, shredded
-hardboiled egg, chopped
-1 cup packed greens (romaine lettuce, spinach)
1) Cook quinoa in a rice cooker. (I did 1 cup of quinoa to 2 cups of water.)
2) Combine dressing ingredients in bottom of jar, stirring them with a fork. Add 1/2 cup cooked + cooled quinoa pilaf + use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
3) Layer salad ingredients from bottom up. Put a lid on the jar + refrigerate until you’re ready to eat it.