Quinoa Corn Chowder

Quinoa, pronounced Keenwa, is a grain that primarily comes from South America.  The ancient grain is said to be a staple food for Incas.  Quinoa contain more protein than any other grain, that is easily digestible I may add!  I like to use quinoa not only because of its nutritional values, but also for its quick cooking time and great taste.  My sister and I made this soup for the first time last summer during the corn season peak.  The soup makes a great lunch filled with lots of protein and great taste!  I posted another recipe last February using this amazing grain: Red Quinoa Vegetable Salad.

Quinoa Corn Chowder

Serves 4-6

©     2 cups Water

©     2 cups Unsweetened Soy Milk

©     1/4 cup white Quinoa

©     1/4 medium Onion, diced

©     1 medium Carrot, diced

©     1 medium Potato, cubed

©     1 cup Corn: fresh or frozen: NOT canned

©     Salt to taste

©     Black Pepper to taste

©     Paprika to taste

©     1 tablespoon Butter

©     Chopped Parsley

1.  Combine water, quinoa, potatoes, carrots, and onions:  simmer for 15 minutes or until potatoes tender.  Add corn and bring it back to a boil, simmer for additional 5 minutes.

 

2.  Add milk, bring to a boil.

 

3.  Add butter.  Season with salt, black pepper, and paprika to taste.

 

4.  Garnish with parsley.

 

Happy Friday everyone!  Enjoy!

 

 

Inspired by Quinoa Corn Chowder

Oven Baked Sweet Potato Fries

 

I consider myself being very fortunate that my kids love fruits and vegetables.  I don't recall a time when I had to make them eat from those two food groups.  My 3 year old recently confessed to his Sunday school class that he loves lettuce.  What can I say, I'm one lucky mom!

Here is a recipe my family likes to use when change things up to the regular potato fries.  I was very surprised at how good these came out..being a timid fan of sweet potatoes.  A few techniques will make your fries excellent!

Oven Baked Sweet Potato Fries
Serves ~ 2

©     2 medium Sweet Potatoes: peeled and cut into slightly thicker "French fries"

©     2 Tablespoon Olive Oil

©     1 Tablespoon light Brown Sugar

©     1/2 Teaspoon Salt

©     1/2 Teaspoon Black Pepper

 

 

1. Preheat the oven to 425 degrees F. Peel and cut potatoes. Soak in cold water for 20-30 minutes, this will aid in keeping the inside of the fries nice and moist. Mix sugar, salt, and pepper in a small bowl.
 

2. Drain potatoes and place into a microwave safe bowl and heat in the microwave for 3-4 minutes. Heating the drained potatoes will aid in soaking up the oil and spices.
 

3. Drizzle HOT potatoes with olive oil and sprinkle with spices. Mix well. Place potatoes onto a baking sheet lined with non-stick foil or parchment paper that has been lightly sprayed with cooking oil. Arrange potatoes into a single layer.
 

 

4. Bake potatoes 30-40 minutes. Check halfway through cooking, turn if necessary.

 

 

I hope you'll give these fries a go...try adding spices like Cayenne pepper. Garlic powder, or Taco seasoning mix for a spicier version.  Or add Nutmeg and a pinch of Cinnamon for a sweeter version.  Enjoy!

Chickpeas Sandwich

Summer bouquet from my summer flowers.

It is hard to believe that summer is leaving us. The cool mornings and evenings makes me want to pause and ponder upon the fading summer. Autumn...a time of reflection and review... I encourage everyone to take the time to slow down...turn on some relaxing music and take the time to reflect.

I'm thankful for everyone who emailed, called, wrote, and came up to check on me and to request more posts. I'm grateful for such wonderful family and friends! As you all know I have two toddlers who keep me very busy. God has granted me an opportunity to take part in several ministries within our church-about which I hope to share a little more in the future.  As the season turns I'm hoping to comeback and post more.

 

To start things up again, here's a recipe for a quick and filling chickpeas sandwich. I will say that this sandwich resembles a tuna sandwich. When eating a more plant based diet I discovered that trying to make non-meat dishes taste JUST LIKE meat dishes is setting yourself to fail. Instead, I like to recreate recipes and call them for what they are.

I'm probably the worst when it comes to eating lunch. I get so busy with the kids and the chores that I often forget to eat...This recipe is delicious and quick...just what I need when it comes to lunch time at my house. The recipe can also be adjusted to your taste, here's a couple of suggestions:  spicy brown mustard, sweet relish, pickles, green onions, parsley, kelp, nutritional yeast, cumin...use your creativity.

Resembling Tuna- Chickpeas Sandwich

Serves 2
 

©      1 can Garbanzo beans (Chickpeas) drained and coarsely mashed

©      2 Tablespoons diced Red/Yellow Onion

©      1 Tablespoon diced Celery

©      1+ Tablespoon Vegenaise/Mayonnaise/Olive Oil

©      1+ Tablespoon Lemon juice/Red or White Wine Vinegar

©      Salt and Black Pepper to taste

1. In a medium bowl, coarsely mash beans using a fork until you reach a desired consistency. I like a little more texture.
2. Add the rest of the ingredients to the beans and mix well. Taste and add more condiments (Mayo/Oil/Vinegar) to taste. Serve on sandwich bread or with whole grain crackers (an excellent packed lunch idea).

   
Happy Monday everyone!