One-Pan Quinoa Pasta

i'd like to thank Alex, my cousin for posting this recipe on facebook.  as you can see, it's really simple.

One-Pan Quinoa Pasta

12 ounces linguine (i used quinoa penne)
12 ounces cherry or grape tomatoes, halved or quartered
1 onion, thinly sliced (about 2 cups)
6 cloves garlic, thinly sliced
1/2- 3/4 teaspoon red-pepper flakes
4 sprigs basil, plus torn leaves for garnish
1/4 cup chopped fresh parsley
2-3 tablespoons extra-virgin olive oil, plus more for serving
kosher salt and freshly ground pepper
4 1/2 cups water
Lots of freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Honey, Lime & Sriracha Chicken Skewers

Honey, Lime & Sriracha Chicken Skewers
By Jenn Segal

Ingredients

    3 tablespoons soy sauce
    1/4 cup plus 2 tablespoons honey
    1 tablespoon vegetable oil
    1 teaspoon lime zest, from one lime
    3 tablespoons fresh lime juice, from 2 limes
    4 garlic cloves, peeled and roughly chopped
    1-1/2 square inch piece fresh ginger, peeled and roughly chopped
    1-1/2 tablespoons Sriracha sauce
    1-1/4 teaspoon salt
    1 pound boneless skinless chicken breasts (between 8-10), trimmed and cut into 2-inch chunks
    Limes, sliced into wedges, for garnishing platter (optional)

Instructions

    In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
    Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
    Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
    Be sure the grill is clean, then preheat to medium-high heat. To grease the *grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. *Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

*made in the broiler

http://www.onceuponachef.com/2013/07/honey-lime-sriracha-chicken-skewers.html

Pasta with Prosciutto, Peas, and Cream Sauce

Pasta with Prosciutto, Peas, and Cream Sauce

1 pound pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
1/2 cup diced tomatoes
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Directions

Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.

While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the tomatoes, cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.

Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

http://www.foodnetwork.com/recipes/emeril-lagasse/fettuccine-pasta-with-prosciutto-peas-and-a-cream-sauce-recipe.html 

Home Made Granola Bars

i've always wanted to make fresh granola bars.  i thought i'd give it a shot.  and it's gluten free!

Home Made Granola Bars

12 oz  mixed:

Almonds

Filberts

Sunflower seeds

Cashews

Walnuts

Pepita

Brazilian nuts

Flax seeds

1/2 - 3/4 cup Oats

6 oz. Honey

¼ cup Brown sugar

2 tbsp Butter

2 tsp Vanilla extract

½ tsp Salt

Dried apricots

Dried cranberries

Raisins

(Or any dried fruit)

Mix the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Add the oats and assorted nuts to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake at 300°F for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares.

Gluten Free Mini Pizzas

i saw this post on Facebook from a friend Gina.  i changed this recipe substituting gluten free bread.

Ingredients

• Gluten free bread
• Tomato sauce
• mozzarella, fontina, asiago, and parmesan cheese, shredded
• sliced pepperoni
• cooking spray

Directions

1. Preheat oven to 400 degrees. 
2. Place a tablespoon of tomato sauce into the center of each round.
3. Sprinkle cheese on top of the sauce on each round.
4. Top each pizza with pepperoni rounds.

Bake in preheated oven for 10-12 minutes, or until cheese is bubbly. Remove and cool before using a fork to transfer mini pizzas from muffin tin to a serving plate.

http://www.thinkarete.com/mini-tortilla-crust-pizzas/
 

Plum and Bacon Flatbread Pizza

i made this tonight, adapting Danielle Walker recipe a bit.  i couldn't believe how easy the dish is.  the crust was a little dry but nevertheless, it tasted good.

Crust

• 2 cups almond flour
  
• 3 tablespoons butter
• 1 tablespoon chopped rosemary
• ¼ teaspoon salt
• 2 tablespoons cold water

Pizza

• 1/3 cup plum preserves
• 4 ounces mixed Parmesan, fontina, mozzarella, and asiago.
• 4 ounces bacon, torn into pieces
• 1 teaspoon chopped rosemary
• ¼ cup baby arugula

Instructions:

1. Preheat an over to 350 degrees F.
2. Combine all of the crust ingredients except the water in a food processor and process until a ball of dough forms. With the machine running, add in 1 tablespoon of water at a time. You may not need 2 tablespoons depending on what type of almond flour you use, but I generally use all of it. Once the dough forms a dense ball, you can stop adding the water.
3. Place the dough on a sheet of parchment paper, then top with another piece of parchment. Roll the dough out to a 1/8 – 1/4 thickness. Carefully slide the piece of parchment paper onto a baking sheet.
4. Bake for 12 minutes, then remove the crust from the oven and increase the temperature to 375 degrees F.
5. Spread the preserves on the crust, leaving a small border empty along the outside of the crust. Top with the bacon and cheese.
6. Slide the piece of parchment paper with the crust directly onto the rack of your oven, leaving the tray out. Bake for additional 5 minutes until the cheese has melted and crust is crispy.
7. Top with chopped rosemary and fresh arugula and serve hot

http://againstallgrain.com/2012/10/23/fig-and-prosciutto-flatbread-pizza/

Citrus Apple Butter Glazed Grilled Chicken & Shrimp

Citrus Apple Butter Glazed Grilled Chicken & Shrimp

Makes 4 servings

Ingredients:

1/2 cup apple butter
1/4 cup frozen orange juice concentrate, thawed
1 Tablespoon lime juice
1 Tablespoon olive oil
1 pound uncooked shrimp, peeled and deveined (21-25 per pound)
Process

Combine the apple butter, orange juice concentrate, lime juice, and oil.
Add the shrimp to the glaze and let marinade for 30 minutes.
Preheat your grill and grill pan over medium-high heat.

• Lay the shrimp & chicken onto your hot grill pan. Cook for 3-5 minutes, or until slightly opaque.

Flip and cook until opaque throughout, another 3-5 minutes.

Quinoa Apple (Pie)

I got this recipe from another blogger.  I adapted the recipe a bit. 

1 cup of quinoa (dry)
3 cups of apple juice (unsweeted, all natural)
3-4 apples (peeled and cubed)
3 tablespoons of dark corn syrup
3 tablespoons of honey
1 teaspoon of steel cut oats
3/4 a teaspoon of cinnamon
1 tsp vanilla extract
1/2 cup walnuts

Bring apple juice to a light boil in a small pan and add your quinoa, cinnamon, oats, vanilla extract, and walnuts for 15 minutes covered. Stir occasionally. Peel and cube your apples and place them in a wide pan on medium heat. Add your honey and corn syrup and mix well.  Stir the apples constantly and cooked for about 10-12 minutes. Once your apples and quinoa are done mix them together.

Calabrese Eggplant Balls

Adapted from Giada de Laurentiis recipe.   I've made eggplant fritters and they have pretty much the same ingredients.  I saw this recipe though a posting on Facebook and I decided to make it.  It was relatively easy to make, not requiring much food preparation.  The easy part was the food processor.  I added in a few more ingredients.  I did not choose to fry the balls.  I baked them.  I made tomato sauce ahead of time.

Ingredients

    Eggplant:
    2-pounds eggplant, ends trimmed, halved lengthwise then cut into cubes.
    1 tablespoon extra-virgin olive oil

    Filling:
    1 cup grated pecorino cheese
    1 - 2 cups plain breadcrumbs
    1/2 tbsp basil leaves (I added to the recipe)
    1 - 2 large egg, beaten
    2 cloves garlic, minced
    1/2 tbsp oregano (I added to the recipe)
    1/2 cup chopped fresh flat-leaf parsley
    1/2 tsp red pepper flakes (I added to the recipe)
    1/2  onion minced (I added to the recipe)
    1/2 tbsp black pepper (I added to the recipe)
    1/2 tbsp salt

Directions

For the eggplant: cut up eggplant and boil for ten minutes in salted water.  Set aside to cool.  When cooled, squeeze the excess water out.

In a food processor, blend until the eggplant is smooth. Add the cheese, egg, breadcrumb, basil, egg, garlic, oregano, red pepper flakes, onion, and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop the balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.  Note...coat the cookie scoop with a little olive oil.  It will be easy to scoop.

Bake at 350°F for about 45 min.

Serve the eggplant warm or cold with marinara sauce and the grated pecorino cheese.