Butternut Squash Quinoa

Butternut Squash Quinoa

Butternut Squash Quinoa

Quinoa makes the dish hearty enough to be a meal.

  • 1 ½ C white quinoa
  • 3 C vegetable broth
  • 4 Tbs extra virgin olive oil, divided
  • 3 C (1/2-inch cubes) peeled butternut squash (about 1 1/2 pound squash)
  • 1 Tbs garlic, minced
  • 1 C leeks, finely chopped (white part only)
  • 1 C frozen yellow corn kernels, thawed
  • 1 C medium diced red bell pepper
  • 1 Tbs fresh sage, chopped

Preheat oven to 350°F.

Cook quinoa in water or stock according to directions. Spread on rimmed baking sheet to cool. Transfer to bowl.

Spray baking sheet with nonstick cooking spray. Toss squash cubes and 2 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet, sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl.

Heat olive oil in a large skillet over medium heat.  Sauté garlic until lightly browned. Add leeks and 3/4 C water. Simmer until leeks are tender, about 7 minutes. Add corn and peppers; simmer 2 minutes longer. Add quinoa and butternut squash. Simmer until heated through and liquid is absorbed, about 4 minutes. Stir in sage. Season with salt and pepper.

Baked Five-Spice Tofu

Baked Five-Spice Tofu

Baked Five-Spice Tofu. This baked tofu recipe will add some personality and flavor to what you might otherwise consider a boring food item.

This baked tofu recipe will add some personality and flavor to what you might otherwise consider a boring food item.  Once baked the tofu tastes great on salads, with crackers, or just all by itself.

  • 1 lb of firm tofu.
  • 1/3 C soy sauce.
  • 1 Tbs water.
  • 1 Tbs maple syrup.
  • 1 Tbs ginger, finely chopped
  • 1 tsp curry powder
  • ½ tsp five-spice powder.

Cut the tofu into bite sized cubes and place in an oven safe dish with a cover.

In a bowl, whisk together the remaining ingredients and then pour over the tofu.  Marinate the tofu in your refrigerator for 1-2 hours.

Preheat your oven to 350°F (175°C).

Cover the dish and bake for 30 minutes.

Uncover, and bake for an additional 20 minutes.

 

Roasted Edamame

Roasted Edemame

Roasted Edemame. Edemame, or soybeans in the pod, are available in most grocers freezers.

My first experience with edamame was as an appetizer in a fancy restaurant.  Ever since then I haven’t been able to get enough.  Edamame, or soybeans in the pod, are available in most grocers freezers.

  • 2 tsp extra virgin olive oil
  • 1 Tbs fineley chopped fresh basil
  • ½ tsp chili powder
  • ¼ tsp onion powder
  • ¼ tsp ground cumin
  • dash paprika
  • Pepper to taste
  • 10 oz ready-to-eat fresh or frozen soybeans, thawed if using the frozen variety (aka edamame)

Preheat oven to 375°F.

In small bowl, stir together all ingredients except soybeans

Drizzle mixture over soybeans and toss to coat well.

Arrange beans in a single layer in a shallow baking dish.  Roast uncovered for 7 minutes.  Stir.  Continue roasting an additional 7 minutes until soybeans begin to brown.

Serve hot as a vegetable side dish or cooled as a snack.

 

Parmesan Garlic and Flax Seed Crackers

Parmesan Garlic and Flax Seed Crackers

Parmesan Garlic and Flax Seed Crackers. You might want to double the recipe for these crackers.

You might want to double the recipe for these crackers.  These crunchy and tasty little guys go fast.

  • 1 C flax seed meal
  • 1/3 C Parmesan cheese, grated
  • 1 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 C water

Heat oven to 400 F.

Combine all ingredients in a medium bowl.

Spoon mixture onto cookie sheet covered with tin foil or parchment paper greased with cooking spray.  Cover the mixture with a piece of parchment or waxed paper and use a rolling pin to 1/8 inch.

Bake until the center is no longer soft and it begins to brown, approximately 15 min. Allow to cool and then break into pieces.

 

Smoked Salmon Veggie Bites

Smoked Salmon Veggie Bites

Smoked Salmon Veggie Bites. These veggie bites are one of my favorite things to bring along to office parties and potlucks with friends.

These veggie bites are one of my favorite things to bring along to office parties and potlucks with friends.

  • 1 container (8 oz) whipped cream cheese
  • 1 package (3 oz) smoked salmon, finely chopped
  • 2 tsp lemon juice
  • 1 Tbs fresh Dill, finely chopped
  • 1 1/2 tsp onions, finely chopped
  • 1 tsp Parsley Flakes
  • ½ C cherry tomatoes, hollowed out
  • ½ C red and green bell pepper pieces
  • ½ C cucumber slices
  • ½ C celery pieces

In a bowl, stir together all ingredients except vegetables.

Spoon the mixture in or on each piece of vegetable.  Place on serving plate; cover and chill at least 2 hours or up to 24 hours.