Quinoa Pilaf

Quinoa (pronounced keen-wa) is one of my favorite high-fiber side dishes. I find it in the natural food section of my grocery store. But what the heck do you do with it? For me, the easiest way to prepare it is to make a pilaf.

You can use any combination of vegetables. Whatever you have on hand or whatever is in season. I'm looking forward to trying this with butternut squash! Peas and carrots are a favorite combination, as is the below recipe with tomato and zucchini.


Quinoa Pilaf

1 cup quinoa, cooked according to package directions
1 Tbsp olive oil
1/2 medium onion, chopped
1 medium zucchini, diced
1 large tomato, diced
salt, pepper, or seasoning salt (to taste)

While quinoa is cooking, heat a medium skill over medium heat. Add olive oil. Add onion and cook for about 3 minutes until they start to soften. Add zucchini and seasonings, and cook for an additional 3-5 minutes. Stir occasionally. Add tomatoes and remove from heat. The residual heat from the veggies will warm up the tomatoes (you don't really need to cook them). Stir in cooked quinoa.

Makes 4 servings

Lima Bean Casserole

Can't believe I didn't share this recipe during the Lazarus Project. I really like the lima beans and tomatoes together - what a great combination of flavors! This is a great side dish to jazz up a regular weeknight meal.

For more recipes, check out Saturday Stirrings.



Lima Bean Casserole

1 pkg lima frozen lima beans (28 oz)
1-14.5 oz can tomatoes, undrained
1/2 tsp salt
1/4 cup cracker crumbs
1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup cheddar cheese, grated

Prepare beans according to package directions; drain well. In saucepan, combine tomatoes and cracker crumbs, heat for 2 minutes. Add beans, onion, pepper, and cheese; mix well. Pour mixture into a 8x8 casserole. Bake at 300 degrees for 30 minutes.

Cranberry Relish

I do not like cranberry in a can,
I do not like it in a sauce,
I do not like it from a pot.
I do not like it in jello,
I do not like it formed in cello.

Sorry for that poor attempt at Suessian rhyme. The point is: I do not like my Thanksgiving cranberries cooked or in jello. I like it RAW! I know, I'm strange. But I love my Cranberry Relish!



Cranberry Relish


1 bag fresh cranberries
1/2 fresh orange, with rind and membranes removed
1/2 to 3/4 cup sugar
1/2 chopped walnuts (optional)

Place first three ingredients in your food processor. Pulse until combined. Place mixture in a bowl. Fold in walnuts. Cover and refrigerate for 24 hours.

It's that easy, folks!

For more great recipes, click on over to Saturday Stirrings at I Throw Like a Girl. Carol also has a giveaway along with today's Saturday Stirrings. So get over there TODAY to see how you can enter to win a gift package from Progresso Soup!

HG's Miracle Mashies

From http://www.hungry-girl.com/


PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*

Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo!

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions: Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato. Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender). Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy! MAKES 5 SERVINGS

Smashing Sweet Potatoes

4 large sweet potatoes
olive oil
salt and pepper
1 stick butter
1/4 c brown sugar
2 T orange juice
2 t cinnamon
1 t ground ginger
1 t salt


1. Scrub sweet potatoes. Cut sweet potatoes into large cubes leaving skins intact.
2. Place on cookie sheet. Drizzle with olive oil. Season with salt and pepper. Toss to coat.
3. Roast in a 375 oven for 45 minutes or until fork tender.
4. Mash sweet potatoes in large bowl with remaining ingredients. Adjust seasonings to taste.