Sunday, August 21, 2011

Quinoa with Pesto and Toasted Almonds

I had some pesto leftover in my fridge so I figured I would try it with quinoa. I came across this recipe on Oprah's website and it was perfect.

1 tsp. Olive oil
2 cups quinoa
2 3/4 cups chicken broth
1/2 tsp. Salt
1/4 cup dairy free nut free pesto or whatever pesto you like
1/2 cup sliced almonds , toasted

In a medium saucepan, heat oil over medium heat. Stir in quinoa. Cook until golden, about 7 minutes, stirring occasionally during the first 5 minutes and more frequently during last 2 minutes of cooking. Add chicken broth and salt; bring to a simmer. Reduce heat to low and cook, covered, until quinoa is just tender, about 15 minutes. Remove from heat and fluff with a fork; stir in pesto. Transfer quinoa to a serving bowl and serve warm or at room temperature, topped with toasted almonds.

If you don't know how to toast almonds all you do is preheat the oven to 350°. Spread almonds in a single layer on a baking sheet and bake until golden and fragrant about 6 to 8 minutes.

Tuesday, August 9, 2011

No Cook Cauliflower Salad

I came across this cauliflower salad on a blog I regulalrly read. I didn't have pimento olives so I used sliced manzillo. I only used a half red onion as I thought it was going to be too onion-y. I replaced the sugar with splenda. I also made the dressing seperatly as I made the salad ahead and just tossed the dressing on before serving. It was delicious and I am making it again this week.

Here is the salad undressed.

1 head cauliflower, cut into 1/2″ pieces
1 red bell pepper, diced small
1/2 red onion, diced small
1/2 C. sliced green olives
1 medium can corn, drained
1 can (10 ounces or larger 14.5 ounces) chick peas, rinsed and drained

4 Tbls. Olive oil
3 Tbls. Lemon Juice
2 Tbls. Red Wine Vinegar
1 tsp. salt
1/8 tsp. pepper (or more, to taste)
2 tsp. splenda

Combine all salad ingredients. Mix dressing and toss with salad.

Monday, August 1, 2011

Pesto Chicken

I made a really yummy pesto chicken last week. I took pictures and had planned on putting them up later in the week and then I dropped my laptop. Bye bye all unpublished pictures. Oh well. You'll have to use your imagination for this one.

1 recipe of Dairy Free Nut Free Pesto
Chicken for grilling(I used some pounded boneless skinless chicken breasts and some legs and thighs)

Madinade the chicken in the pesto for several hours or overnight. Perheat grill to medium high heat. Grill to your liking. I grilled the boneless skinless breasts for about 3 minutes per side. The chicken with a bone was about 20 minutes per side.
Really good served with rice.